Consider These 4 Thai Condiments Your Kitchen’s Secret Weapons To say that the Thai people love condiments and relishes is a big understatement: There are too many to count, and parodies have been written about how incredibly vast the category is. Take the late M.R. Kukrit Pramoj’s in One Thousand and One Nights. In this version, our Scheherazade was a young consort of an imaginary Thai king who lived in ancient times. Just as Scheherazade in the original story intentionally delayed her demise by telling one story to the king each night, the Thai Scheherazade also did the same—except instead of telling stories, she shared Thai recipes. The smart girl began with the condiment and relish category. In most cases, traditional Thai condiments are used within the realm of what can only be described as socially understood rules. Here are four among the most basic Thai condiments that are as versatile as you make them. Sriracha Sauce (sot si racha) Spread on a burger. Thai Sweet Chile Sauce (nam jim kai) Chile Jam (nam phrik phao)
How to Cook Sticky Rice the Easy Way and without a Steamer Sometimes, I feel like all the brilliant friends I am fortunate to have, but perhaps don’t deserve, should be the ones writing this blog. My friend B very recently allowed me to share her Khao Na Gai recipe with you. Then a few weeks ago, my friend L showed me the only way he had been making perfect Thai sticky rice for the past several months. It’s done without a steamer. I’ve tried this method many times since then, mostly just to prove him a misguided heretic. Traditionally, Thai/Lao sticky rice is steamed in a cone-shaped woven bamboo basket (to achieve the soft-yet-chewy rice that they eat with their hand, the rice is not cooked in water but with vapor), which is used together with a funny-looking aluminum pot, or an aluminum (sometimes stainless steel) multi-tiered/stackable steamer. Photograph Credit: © Matthew Richards However, the problem which some of us have with these traditional steamers is the lack of storage space. And here’s the thing: it works so beautifully.
Whole Grilled Bass With Citrus Chimichurri Pâine fără frământare (Ciabatta) - Blog Culinar Eşti prima dată pe blog? Nu uita să te abonezi la RSS feed sau prin email pentru a primi zilnic cele mai noi reţete. Nu uita să dai un LIKE pe Facebook pentru reţete, poze şi discuţii despre mâncare. Mulţam pentru vizită! Am amintiri din copilărie în care mama făcea cea mai bună pâine la ţest, pe care o mâncam apoi caldă cu brânză de casă. Reţetă pâine fără frământare Ingrediente: 3 căni făină (aprox. 400g) + câteva mâini pentru masa de lucru1 şi 1/2 cană apă caldă1 linguriţă sare1/4 linguriţă drojdie uscată Preparare: Combină făina cernută cu sarea şi cu drojdia.Adaugă apa şi amestecă până obţii un aluat curgător, lipicios.Pune-l într-un castron adânc, acoperă castronul cu un prosop curat şi lasă-l la dospit la temperatura camerei 8-24h.Când eşti gata să coci pâinea, pune vasul în care vei face pâinea în cuptor şi încălzeşte-l la treapta maximă (220C duce al meu).Rastoarnă aluatul pe suprafaţa de lucru pudrată cu făină, adună-i colţurile ca în clipul de mai jos.
ChefSteps Sign In Shop Joule Premium Sous Vide All About Sous Vide Time & Temperature Guide Complete Guide to Packaging What Is Sous Vide? Sous Vide Recipes Egg Calculator Search Recipes Recipes Classes Support Sign In Class {{activity.activity.title}} How to Make Great Fresh Mozzarella Cheese This has been Revised a little bit because some people have had a little trouble with the original. Even I had a few bad batches. The main differences are the times in the microwave. Follow the instructions carefully and you should end up with an almost 100% foolproof batch of Mozzarella Cheese If you like fresh home made Mozzarella Cheese then try out this Instructable. If you have never had fresh Mozzarella Cheese, try it out any way. There are a lot of recipes on the internet but a lot of them seem to skip an important step or 2 or don't really explain it well enough, so I have made many batches through trial and error combining things that I have learned and experimented with (so you don't have to) and come up with this recipe that seems to work real good. There are also a lot of recipes out there saying make Mozzarella Cheese in 30 minutes. I use whole milk for mine but you should be able to use skimmed, 1%, or 2% milk also.
Ingredient Spotlight: Berbere, a Fiery, Aromatic, and Highly Flavorful Seasoning Blend from North Africa If you have ever had Ethiopian food or any food from countries in the Horn of Africa (Djibouti, Eritrea, and Somalia), you have probably encountered Berbere. Like za’atar in the Middle East and harissa in North Africa, berbere is a staple seasoning that can be found across all kinds of dishes in various countries in Africa. Let’s learn a little more about what berbere is, what it tastes like, and how we can incorporate it into our cooking. What is Berbere? Brian Yarvin/Shutterstock Berbere is a dry spice mix that is commonly used in the Horn of Africa, but it originates from Ethiopia, where it is also a key ingredient in dishes. Make Your Own Berbere elena moiseeva/Shutterstock Luckily, the main spices in berbere are fairly common, so it is very easy to make at home. How to Cook With Berbere Traditionally, berbere is used in wat, a buttery, savory Ethiopian stew that can be made with meats, vegetables, or lentils and other pulses. You can also incorporate berbere into marinades. Where to Buy
Food: Anchovies lift pesto dish to fit-for-company When I first met my soon-to-be husband, he told me his favorite food/flavor was pesto. Being a novice cook, and fairly unsophisticated, I had never tried to make pesto, thinking it had to be some fancy Italian preparation that I could never master. But I tackled the challenge with gusto: I purchased a basil plant and began plucking the tiny leaves for the recipe. Notice I said “tiny leaves,” because I had foolishly purchased globe basil whose leaves are at best miniscule. I had no clue there was Genovese basil or any other kind of special basil for pesto. As far as I can remember, the dish turned out OK. Fast-forward 34 years later and not only do I grow Genovese basil, lemon basil, cinnamon basil, purple opal basil and Thai basil, I make pesto on a fairly regular basis. That’s when I turned to my very favorite food blogger, Sue Moran, who lives in Los Angeles but hails from New Castle (aka Great Island) New Hampshire. Kate Lawson is a retired Detroit News food writer. and Anchovies
This Miso Dressing Will Liven Up Anything in Your Fridge Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. This week: the miso dressing recipe that associate social media manager Emily Schultz just couldn't live without. A couple of months ago my coworker, Alex Beggs, was ranting and raving in a meeting about “her sauces," the ones she makes all the time and keeps in her fridge to doctor up anything from steaks to grain bowls to salads. The thought of keeping a collection of sauces was as intriguing to me as the 4 lb. bag of grandma mints she keeps on her desk—which is to say, VERY INTRIGUING. After that, I made sure that I paid close attention whenever I cooked a recipe that included a sauce to see if it was worthy of becoming one of "my sauces." Roasted Sweet Potatoes with Miso-Tahini Sauce I happened on this sauce during the Feel Good Food Plan, which is Healthyish’s two week plan of perfectly crafted dinners as well as lunch and breakfast inspiration. Time to get saucy:
Tomato Powder From Tomato Skins Recipe Rather than discard leftover tomato skins (from, say, your recent batch of coulis), we like dehydrating them in the microwave for a quick and easy tangy-sweet powder that's great for rimming cocktail glasses, sprinkling on fried food, pizza, pasta, or fresh mozzarella. Why It Works Turn tomato skins from trash to delicious powdered treasure. Read the Whole Story The microwave acts upon water molecules, ensuring that they evaporate before the tomato skins brown or cook.Cooking them in small, single-layer batches helps them dehydrate more quickly and evenlyGrinding the skins with sugar and salt helps amp up the tomato flavor
Five Sauces for the Modern Cook Photo Without apology or even a trace of sheepishness, Travis Lett confessed to being a thief. Of course, the only person this pensive chef ever steals from is himself. Upon receiving a delivery of squid so fresh it luminesces, he won’t conceive of a whole new way to serve it. There’s a lesson here: To improve your cooking, learn how to make and use sauce like a professional. Chefs are masters of efficiency in the kitchen: maximum flavor for minimum effort. Five basic types of sauces appear over and over again on menus and in cookbooks that feature the kind of vegetable-heavy, flavor-dense food that cooks and eaters favor today: yogurt sauce, pepper sauce, herb sauce, tahini sauce and pesto. Think of them as the new mother sauces, an updated version of the five mother sauces of French cuisine — which, after a century of guiding chefs and cooks, deserve a promotion to mother superior status. Then, gently tinker with any one of them to create an entirely new sauce. Mr. Then, like Mr.
Chimichurri From Chef Francis Mallmann -- New York Magazine In Season Recipe Oregano, contrary to popular belief, is found not only in shakers at pizza parlors or in little plastic bags sold by shifty-eyed men in Washington Square Park. It’s also available in its fresh, fragrant form at several farm stands at the Union Square Greenmarket including Stokes. The Argentine chef Francis Mallmann combines the pungent herb with garlic and parsley in a chimichurri sauce you’ll want to slather on just about everything you toss on the grill this summer. Francis Mallmann’s Chimichurri 1 cup water 1 tbs. coarse salt 1 head garlic, separated into cloves and peeled 1 cup packed fresh flat-leaf parsley leaves 1 cup fresh oregano leaves 2 tsp. crushed red- pepper flakes 1/4 cup red-wine vinegar 1/2 cup extra-virgin olive oil Bring the water to a boil in a small saucepan.
cheat’s hollondaise: an everyday version of a ‘fancy’ sauce Until recently, hollondaise was a ‘special occasion’ sauce for me. Something I made only on very rare occasions. Usually for brunch or when we had guests visiting who requested it. But over the last month or so I’ve perfected a ‘cheats’ version which is far more reliable and a lot less work. The trick is to use only half butter and some oil so you can make it in the food processor, like mayonnaise. And the bigger bonus is that it stays soft in the fridge so you can dip into it whenever the mood strikes. I’ve been making a batch most weekends to have with my morning weekday eggs. ______________cheat’s hollondaise makes almost 2 cups 100g (3.5 oz) butter 2 eggs 2-3 tablespoons sherry vinegar 1 1/2cups neutral flavoured oil, such as rice bran, vegetable or peanut 1. 2. 3. 4. 5. And if you’re after a cheat’s bernaise to serve with your favourite steak & frites… just finely dice two small brown shallots and simmer in 4 tablespoons sherry or red wine vinegar until reduced by half. Cheers, Jules x