Ingredient Trend: Coconut Butter. I'm starting to see more references to coconut butter which leads me to wonder if this thick, unctuous, and occasionally brittle and crumbly stuff might be about to have its moment in the spotlight.
It's already been discovered by the paleo and raw food people, but it seems to be making its way into more conventional recipes as well. What is coconut butter, and when and how should you use it? Coconut butter is simply the flesh of the coconut that has been ground until it liquifies (much like peanuts are ground into peanut butter). It is not coconut oil, which is an oil that has been extracted from the coconut flesh. One of the reasons why people like coconut butter is that it is a whole food product and includes the all the fat, fiber and nutrients of coconut and not just the extracted oil. Coconut butter is a saturated fat, but it is made entirely of medium chain fatty acids which means it can be absorbed directly into the bloodstream, making it an easily absorbed source of energy. New and Nourishing Nut Butters. Crunchy or smooth.
Unsalted or salted. Organic or conventional. These are choices we're up against when buying peanut butter at the grocery store. But there are some new kids in town that guarantee to liven up each and every sandwich you make. I love nut butters because they satisfy my sweet tooth in a way I don't necessarily feel guilty about and they pack a nice wallop of protein. I started making homemade Nutella about a year ago after realizing that the real stuff was full of hydrogenated oil. How to Make Homemade Nutella. I don't buy Nutella because, truthfully, I can't be trusted with it around the house.
I like it a little too much. But for some reason, when I make it at home and see the ingredients I'm using before me it doesn't seem all that bad. My nutella recipe is quick: no melting chopped chocolate or heating milk. How To Make Chocolate Ganache for Any Dessert. Chocolate ganache, that amazing chocolate concoction we use for everything from truffles to glazes and layer cakes, is a simple enough thing.
After all, it's just cream and chocolate, right? Well, yes and no! Knowing how to make chocolate ganache — thick or thin, whipped or smooth — requires understanding just two things: proportion and temperature. It's true: ganache is the simple process of introducing finely chopped chocolate to very warm cream, waiting a few minutes for the chocolate to melt, and then stirring until it blends together into a rich, shiny, beautiful mass. But success is always in the details, so let's take a closer look at some of the things to know and understand about making ganache. Understanding Proportion The chocolate ganache that glazes your cakes and pastries is the same chocolate ganache that you roll into truffles, with one very important exception: the proportion of cream to chocolate. How to Make Homemade Ricotta Cheese. Milk, lemon juice, and about half hour of your time — that's all you need to make a batch of fresh, creamy homemade ricotta.
You're not going to believe how easy and foolproof this is! And trust me, once you make your own ricotta, it's hard to go back to the stuff from the tub. When I say this only takes a half hour, I should clarify that most of that time is actually hands off. You bring the milk almost to a simmer, add lemon juice or vinegar, and then let it sit while you work on the rest of dinner. Another 10 minutes or so goes into straining the curds, and then the ricotta is ready for your lasagna, pizza, or whatever devious and delicious plans you have in store. How To Make Fresh Pasta from Scratch. This weekend, let's all solemnly swear to break out the dusty pasta maker that's been stashed away on a high shelf and get rolling.
Do you know how easy it is to make pasta at home? How To Make Homemade Peanut Butter. On some level, you probably already know that, sure, it's pretty easy to make your own peanut butter.
But if you've never actually made homemade peanut butter, I don't know if you quite understand how truly, incredibly, ridiculously easy it really is. Peanuts, meet blender. Blender, it's go time. Peanuts go through a few stages on their way to becoming spoonable, spreadable peanut butter. At first the mix looks impossibly crumbly and dry in the bottom of your food processor, but let the blender go a little longer and it starts resembling actual honest-to-goodness peanut butter. How To Make Soy Milk at Home. Fresh Blueberry Smoothie Making your own soy milk is fast, easy and most importantly delicious.
We've found dried organic soy beans on sale for as little as $.99 a pound so it makes a lot of economic sense too. The hardest part when making your own soy milk is knowing at least 8 hours before you want it. Otherwise, it's simply a matter of soaking the beans, tossing them in a blender with boiling water, and separating the okara (Japanese for bean curd) from the filtrate (this is the soy milk). Once you've got the soy milk, you can add a little sugar and enjoy it over cereal or by itself. What You Need. Spotlight Ingredient: Bee Pollen.
I've been searching for power-packed smoothie supplements to get me through the winter doldrums, and bee pollen keeps making an appearance in "superfood" lists.
I finally picked up a small bottle from the honey stand at my local farmer's market. Curious about these golden granules? Read on. Bee pollen (not to be confused with airborne pollen, which causes allergies and hay fever) is what results when honeybees pick up flower pollen granules, mix them with regurgitated honey or nectar, and pack them into "baskets" on their hind legs to take back to the hive.
Due to their impressive nutritional profile, bee pollen pellets have a serious superfood reputation. Because of this, bee pollen is best consumed raw to preserve as many nutrients as possible. 5 Tips for Making Ice Cream Without an Ice Cream Maker. Just about every recipe for homemade ice cream calls for an ice cream maker, but what if you don't have one?
Well, it certainly doesn't mean that homemade ice cream is out of the question for you! You don't actually need an ice cream maker to make a cool and creamy treat at home. Here are five ways to make ice cream without an ice cream maker. 1. Toasted Oats Are the Secret to Making the Best Steel-Cut Oatmeal Ever. I am an unabashed, self-admitted, and uncontrollable steel-cut oatmeal addict. That chewy texture, the creamy consistency, its nutty flavor — gets me every time and keeps me happy all morning long. Tips for Making Better Smoothies in the Dead of Winter. The main ingredients in a decent smoothie—strawberries, blueberries, peaches—are a little hard to come by (or cost a fortune) this time of year.
And so far, we've yet to see a winning recipe made with apples. Of course, there's always frozen fruit, but we've got some other creative tips for making fresh, creamy smoothies in the bleak months ahead. • Bananas, bananas, bananas. They're good (and cheap) any time of year, but in winter, they're essential. Here's the thing: FREEZE THEM. . • Use all frozen fruit—not just berries. . • Add peanut butter or nuts. . • Use tofu. Green Smoothie Cups. Featured Ingredient: Avocado The most popular post I have had on this blog is for these Green Smoothie Cups. Apparently the health-conscious, smoothie-loving masses out there love the idea of having green smoothies ready to whirl with no assembly required. Coffee Chocolate Smoothies. Featured Ingredient: Coffee The most popular post on this blog is for these frozen green smoothie cups.
It seems that others are just as interested as I am in the possibility of whirling up quick smoothies without the fuss of pulling out numerous ingredients from the fridge and pantry. So I thought I would share another frozen smoothie cup recipe. Green Smoothie Cups. Featured Ingredient: Coconut Water Bored stiff of H2O? Try coconut water, now available in plastic bottles and tetra packs at a growing number of food stores, as a more lively alternative. Gleaned from young green coconuts (don’t confuse it with coconut milk made from the pulp of mature nuts), coconut water has a tangy personality and one of the best natural sources of the blood pressure lowering electrolyte potassium.
Time-Saving Tip: Freeze Smoothie Ingredients in Muffin Tins. How To Make Almond Milk at Home — Cooking Lessons from The Kitchn. 12 Pro Tips for Making Better Cookies from Jen Musty at Batter Bakery. Who: Jen Musty What: Professional cookie baker Where: Batter Bakery, San Francisco Today we have the pleasure of sharing holiday cookie baking tips from expert baker Jen Musty. Jen's the genius behind my favorite chocolate chip cookie (chewy on the inside, crusty on the outside, big discs of quality chocolate and a touch of Maldon sea salt, oh yeah), so this interview and tour was of particular interest to me. How To Make Homemade Bitters. From the medicine cabinet to the bar, bitters have a long history of curing ailments and flavoring drinks.
Though they may seem mysterious, at heart, bitters are simply bitter and aromatic herbs and spices infused or tinctured in spirits. How to Make Homemade Vanilla Extract. Homemade vanilla extract takes just two ingredients — vanilla beans and alcohol — and you can be as straightforward or creative as you like. Though it does take a bit of patience as you wait for the alcohol to extract the flavor from the beans, the delicious results are well worth it.
Make Better Latkes: 3 Indispensable Tips. At their core, latkes are a simple recipe of shredded potatoes, a little egg, salt and a few spices. Some folks dress them up by adding different shredded vegetables like sweet potatoes and onion, while others focus on accompaniments for serving such as applesauce and sour cream. The Unexpected Trick That Makes the Crispiest, Tastiest Latkes Ever. With Hanukkah in its full swing, many a household is frying up some latkes. Use a Quick Brine to Make Any Cut More Tender. Use a Quick Brine to Make Any Cut More Tender. How to Cook a Turkey for Thanksgiving: The Simplest, Easiest Method Cooking Lessons from The Kitchn. Are you roasting a whole turkey for the first time this year? How To Make Flavored Salts. From the ingredients you use to the foods you put them on, flavored salts are wide open to your imagination.
From the ingredients you use to the foods you put them on, flavored salts are wide open to your imagination. Start with a flaky salt, add herbs, spices, or other ingredients, and you have a quick, unique way to season everything from sliced tomatoes to chocolate cakes. They make wonderful edible gifts, too. How To Make Whipped Cream. How To Make Fluffy Marshmallows. Homemade Ricotta Recipe. All Things Pesto. How to Roast Garlic in the Oven Cooking Lessons from The Kitchn. How To Make Whipped Cream from a Can of Coconut Milk. How To Make Baked Tofu for Salads, Sandwiches & Snacks — Cooking Lessons from The Kitchn. How To Poach Chicken Breasts — Cooking Lessons from The Kitchn.
How To Make Perfect Bacon in the Oven. Cocción. Pan. How To Make Butter (and Cultured Butter!) — Cooking Lessons from The Kitchn. Shallot Vinaigrette Recipe. How To Roast the Perfect Chicken — Cooking Lessons from The Kitchn. How To Make Basic White Sandwich Bread. How To Cook Beans on the Stove. How To Cook Beans on the Stove. How To Cook Beans in a Stovetop Pressure Cooker. How to Make Homemade Ricotta Cheese. 10 Ways to Preserve Summer Fruits & Vegetables Without Canning Recipes from The Kitchn. A Lesson in Juicing. 5 Mistakes to Avoid When Making French Toast. 5 Mistakes to Avoid When Making French Toast.
Citrus Sugar. How To Make Panna Cotta — Cooking Lessons from The Kitchn. How To Caramelize Onions — Cooking Lessons from The Kitchn. How To Decorate Cookies with Icing: The Easiest, Simplest Method. Cocción.Yogurt. Cocción.Syrup. Cocción. Calabaza al Horno. Cocción. French Toast. Cooción.Omelet. Cocción. Mayonnaise. Cocción. Ricotta. Cocción.Ghee. Cocción. Tarta. Cocción. Crumble. Cocción. Enrejado. Cocción. Jaleas de fruta. Cocción.French Toast. Cocción. Omelette. Cocción. Almejas. Cocción. Pochear un huevo.