Easy kimchi recipe
Hi everybody, I’m introducing “mak-kimchi” to you today! It’s made with napa cabbage (baechu in Korean), pre-cut into bite size pieces, so you can serve it without cutting. This way of making kimchi is really time saving compared to making whole cabbage kimchi. But the taste is exactly the same as whole cabbage kimchi because the ingredients are the same! Since I posted my whole cabbage kimchi recipe in June 2007, so many people have surprised me with their kimchi related stories and questions. For example, Julie made vegan kimchi. I’m surprised to see all these mouth-watering looking kimchi photos! But as you know, the kimchi recipe was not using exact measurements. I didn’t measure when I filmed the first video recipe years ago. : ) Anyway, whenever I was asked the similar questions, I felt kind of bad and a little bit guilty and I always thought I should post a more accurate kimchi recipe. Here you go! So this recipe will be for a total beginner. Q: Maangchi, kimchi never goes bad?
Classic Coconut Cake Recipe
yield Makes 10 servings active time 30 minutes total time 4 hours (includes baking and cooling time) Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. The fluffy egg whites and properly creamed butter and sugar mean tender, light cake. Cake: Nonstick vegetable oil spray 2 cups all purpose flour 1 1/3 cups (loosely packed) sweetened flaked coconut 1 cup buttermilk 1 teaspoon baking soda 2 cups sugar 1 cup (2 sticks) unsalted butter, room temperature 5 large egg yolks 4 large egg whites, room temperature Frosting: 3 1/3 cups powdered sugar 1 8-ounce package philadelphia-brand cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons vanilla extract 1 cup (about) sweetened flaked coconut Preparation For cake: Preheat oven to 350°F.
Southern Coconut Cake
It’s been somewhat of a stressful week in our house, or at least it started out that way. John is nearly a year old now and has never been a good sleeper. Part of that is because of him, part of it is because of me. I’ve indulged in his bad nighttime behavior for far too long. But last weekend I had had enough. I finally got around to reading the book my pediatrician recommended months ago and found the inspiration and motivation I was looking for. And that’s why it’s been a long week. Then on the fourth night something magical happened. And so I baked a cake to celebrate. This coconut cake recipe has been on my site for a few years now and I thought it needed an update. And underneath the coconut buttercream is a tender and airy white cake scented with coconut milk and coconut flavoring, with a light filling of the buttercream mixed with whipped cream in between each layer of cake. I had a piece of cake this afternoon, and I even gave John a few bites. Why Use Cake Flour? Ingredients
Beginner Sourdough Sandwich Loaf — Recipes from The Kitchn
When you're ready to take your new sourdough starter for a spin, I have just the recipe. Consider this beginner loaf a bridge between regular white sandwich bread and Tartine-style artisan loaves. It uses a few cups of your bubbly sourdough starter along with commercial yeast to add some extra insurance as you're getting used to working with sourdough. How Sour Is My Sourdough? Don't worry if you make this loaf and find that your bread doesn't taste as strongly sour as you expected. The flavor and sourness of your loaf will also depend a bit on your starter itself. I usually make this particular bread on the weekends when I refresh my sourdough starter and use the portion of the starter I'd otherwise be discarding. Tester's Notes: This recipe has needed an update for a while now and I'm sorry that it's taken me so long to get to it! If you originally encountered this recipe anytime between now and 2008 when I first posted it, I recommend printing it out again. - Emma, February 2014
The Science Behind Baking the Most Delicious Cookie Ever
You like soft and chewy. He likes thin and crispy. If only there were a chocolate chip cookie recipe that pleased everyone… There is! And, no, it’s not Martha Stewart’s. It’s science. We’ve taken our cues from a few spots: a bioengineering grad student named Kendra Nyberg, who co-taught a class at UCLA called Science and Food, and chef and cookbook author Tessa Arias, who writes about cookie science on her site, Handle the Heat. There’s also an illuminating Ted Talk animation on cookie science. “Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. Ooey-gooey: Add 2 cups more flour.Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.A nice tan: Set the oven higher than 350 degrees (maybe 360).
USDA Publications
Adobe Reader 10 (or a higher version) is needed for proper viewing and printing of the USDA canning guide files. You can download the free Adobe Reader from . We still recommend selecting 'print preview' before printing a guide to make sure that it will print properly on your computer system. All 8 links below make up the electronic version of the USDA canning guide; the book was split into the 8 files for easier downloading. The 2015 Complete Guide to Home Canning is also being sold in print form by Purdue Extension: The Education Store. top ^ Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links
Red Eggs 红鸡蛋
Today about egg again !! Red egg is a must have item when Chinese family celebrating Birthday, baby's full month, wedding & etc. My son Lucas turned to perfect 10 yesterday, as usual, I prepared some red eggs and cooked Hokkian Mee Suah soup (flour vermicelli in soup) for him. How to get this sharp and nice red on the hard-boiled eggs? My mom taught me by using rice vinegar mix with Rose syrup (widely used by Malay to making drink) to dye red colour on hard-boiled eggs. Chinese Red Eggs 红鸡蛋(recipe source : by Sonia aka Nasi Lemak Lover) 10 hard-boiled eggs1 tbsp rice vinegar½ tbsp Rose syrup Method1. As usual, I use my favourite tulip crystal bowl that I bought during my trip to Keukenhof Tulip garden in Holland to serve these red eggs! **I will share with you the Hokkian Mee Suah soup (flour vermicelli in soup) in my next post, stay tuned !
Meat & Wild Game Cooking - Recipes, Cooking Techniques, Cookbook Reviews & Food Blog - How To Cook Meat & Wild Game
Uttar Pradesh Recipes, Cuisine of Uttar pradesh, Indian Recipes, Lucknowi Recipes
Uttar Pradesh is known for its exotic recipes. It is otherwise known as Awadhi cuisine, or Nawabi cuisine or simply Lucknow cuisine after its capital city. The cuisine of Uttar Pradesh has a great influence from Mughal style. Poori and Pani Poori have their origin from Uttar Pradesh. Indulge in some of the special recipes which are native to Uttar Pradesh. We have compiled some special ones just for you…
