Free Online Course Materials | Courses Tammy's Recipes | Everyday Kitchen Inspiration One of the things I've learned is that every house has differences. Some things will be better (or easier); other things will be worse (or more difficult). When shopping for rental houses, I try to keep in mind the things that are truly important to me and for our family. I did still find myself unsure about the kitchen here, though. As I mentioned, nearly everything in this kitchen is different from my previous kitchens. Black counter tops? My clean kitchen floor! Another big difference was the kitchen floor. Move-in condition... dirty floor and grout! So far, I neither like nor dislike the tile kitchen floor. Initially, I cleaned the floor with Simple Green and our giant push broom. When I finished mopping up the dirty water, Ruth (5) told me "Mommy! That was a few weeks ago. Starting the task... by the time I finished, I understood why most renters don't clean grout. From my research, it seems like the best way to clean grout is with a toothbrush. Here you can see the finished floor.
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. 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.
FAQ-Cheesemaking and Milk General Questions Raw Milk Pasteurized/HomogenizedUltra-Pasteurized Goat's & Sheep's Milk Dry Powdered Milk Other Variations Fresh milk from a healthy animal is about as good as it gets. It contains its own system of cultures and enzymes, which make it well suited for the newly born and young, as well as for cheese making. We have posted a list of good milks submitted by our readers. 1. Cow's milk is 88% water, 5% lactose (milk sugar), 3.5-5% protein and 3-5% fat (which supplies flavor and texture in cheese). Goat's milk is similar to cow's milk, except that the fat globules are smaller and more easily digested. Sheep's milk has twice the solids as cow's milk, so the cheese yield is higher. The balance of all the components of milk is influenced by the breed of the animal, the stages of lactation, the geographical location, environmental conditions and the seasons. 2. breeds of cows and goats a factor in cheese making? Any milk from any breed will work nicely for making any cheese. 3. 1.
How to Make Thai Sweet Chilli Sauce If someone asked me what I would choose as the one single dish to have as my last meal on earth, I would, of course, have a hard time coming up with an answer. However, I am surethe incomparably magnificent combo of hot-off-the-steamer Thai sticky rice, Thai-style grilled chicken, and this beloved Thai sweet chilli saucewould be hovering through my mind as one of the top five contenders. Thai sweet chilli sauce has been a quintessential part of my life. A life bereft of it is simply unimaginable. The heat is mostly in the veins and seeds of chilli peppers. Short of smearing it on my face in lieu of facial cream (but that’s only because chilli sauce lacks SPF to protect you from UVA/UVB), I use this dipping sauce in, and with, everything, even things I shouldn’t use it with: fresh spring rolls, fried spring rolls, crispy wantons, crab rangoon, fried chicken, grilled chicken, steamed chicken, fried calamari, lumpia, etc. Tips on how to make this sauce for low-carbers or diabetics. 1.
How To Make Homemade Yogurt Why should you bother making yogurt at home? Well, homemade yogurt is ridiculously good, ridiculously cheap, and not very complicated to make. Basically, you: heat up milkcool it downadd a cup of prepared yogurtpour it into jarslet the jars sit in a cooler with warm water for several hours. It’s not at all fancy. The first time I made yogurt, I thought it was a total pain-in-the-rear and I was SO never doing it again. And of course during the three hours that the yogurt sits in the cooler, I’m free to do whatever I want to do as the yogurt requires no supervision. When I can get local milk, that’s what I make my yogurt with, but when that’s not available, I use commercial whole milk. You can feel free to make a smaller quantity of yogurt if you worry you won’t be able to use 4 quarts. The recipe requires no special machines…you probably have most, if not all of these items in your kitchen already. The recipe I have suggests sterilizing the jars. and it is the BOMB for heating milk. . 1.
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. 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. The multi-tiered steamer, on the other hand, is not a uni-tasker.
Supereasy Homemade Cream Cheese and Sour Cream Two items that we seem to buy every week from the grocery store are cream cheese and sour cream. Why I haven't already started making these myself sooner is beyond me. Most likely because I didn't realize how extremely easy it was to do both. For the cream cheese, I've read several recipes that call for fancy equipment or hard-to-find ingredients, but there are other ways of making it that won't make your throw your hands up in frustration. And, considering the amount of plastic packaging involved with both items, making them at home will also limit the amount of waste involved (although we do recycle both kinds of containers). These recipes are so easy, you'll wonder why you never tried them before. Homemade Cream Cheese 1 quart homemade or store-bought plain yogurt (whole milk or low-fat, depending on your preference) Instructions Place a clean kitchen towel or clean muslin in a colander. Homemade Sour Cream Looking for homemade cheese recipes made with easy-to-find ingredients?
Homemade Cottage Cheese Recipe Where did I find the inspiration for this little bowl of white, creamy cheese? At the pharmacy in Paris, which are at the top of my list of favorite places to visit in the city. There’s everything you can imagine at la pharmacie, like thyme oil. And Rescue Remedy. And baking soda. Aside from their ability to spend an unusual amount of time with the person in front of you (especially when you’re in a hurry), French pharmacists are also trained to identify any mushrooms to determine which are poisonous, and which are okay for la bonne cuisine. What also impressive, though, is that I found out that you can order présure, or rennet, at the pharmacy, which is used for making cheese. So I made cottage cheese at home. Fold the ends of the cheesecloth over the cheese and chill the strainer (keeping the bowl underneath) in the refrigerator. Here are a few sources for liquid animal rennet in the United States, available here, here, and here.
Homemade Farmer’s Cheese (aka Tvorog, Ricotta, Cottage Cheese) Homemade Farmer's Cheese “Mommy is making farmer’s cheese again,” I overheard my 5-year old talking to his sister, just as the sweet nursery-soothing scent of warm milk started to fill the house. “Can we make farmer’s cheese together some day?” he asked, as both of them crowded around the stove, watching me stir the pot. I never turn down an opportunity to cook with my kids, so this past weekend, I chose to turn cheese-making into a fun science project. I set up a test kitchen with 3 pots of organic whole milk and 3 acids: buttermilk, vinegar, and lemon juice. What a fun experiment it was! And so were the resulting cheeses. The first place was unexpectedly but rightfully taken by the vinegar-based cheese – which came as a complete surprise to everyone in the family. Farmer's-Cheese-Making Experiment Homemade Farmer’s Cheese (also known as Tvorog, Ricotta, Queso Blanco, Cottage Cheese, Paneer.) Inspired by The Lee Bros. Ingredients Directions Serving Suggestions Parfait
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