I would like to do is stir-fried or boiled vegetables, the darker the color, I do not know for blanching vegetables for colorful in a long time. We see the salad bar.
For blanching vegetables for colorful, with Blanching.
Boil a little water until the water boils, add salt to it. Prepare the vegetables are ready to burn. When the water boils, it will gradually break down the hard-boiled vegetables, boiled for a long time. for it up, then put into containers and freeze them. In order not to overcook the vegetables blanched, then scoop up the vegetables. This will be roughly colorful of fresh vegetables. It will be fried or cooked, otherwise it can get a pretty raw. With vegetables such as asparagus ½ nest (asparagus), peas (green beans), spinach. (spinach), broccoli family (broccoli) and cauliflower (cauliflower), but if I wanted to keep it the next time you keep it refrigerated.
Chili's Southwestern Eggrolls
1 chicken breast fillet
1 T vegetable oil
2 T red bell pepper,Minced
2 T green onion,Minced
1/3 c corn,Frozen
1/4 c canned black beans,rinsed
-and,Drained
2 T frozen spinach,thawed and
-drained
2 T diced,canned jalapeno
-- peppers
1/2 T fresh parsley,Minced
1/2 t cumin
1/2 t chili powder
1/4 t salt
1 ds cayenne pepper
3/4 c Monterey Jack,Shredded
-cheese
five 7-inch flour tortillas
**Avocado-ranch dipping sauce**
1/4 c smashed,fresh avocado
-- (about half of an
-- avocado)
1/4 c mayonnaise
1/4 c sour cream
1 T buttermilk
1 1/2 t white vinegar
1/8 t salt
1/8 t parsley,Dried
1/8 t onion powder
1 ds dill weed,Dried
1 ds garlic powder
1 ds pepper
**Garnish**
2 T tomato,Chopped
1 T onion,Chopped
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5
minutes per side or until done. Lightly salt and pepper each side of the chicken while it
cooks. Set chicken aside until it cools down enough to handle. 3. Preheat 1 tablespoon of
vegetable oil in a medium-size skillet over
medium-high heat.
4. Add the red pepper and onion to the pan and saute for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black
beans, spinach,jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to
the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is
incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes
or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends
and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients until you have five
eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at
least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of
the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a
rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a plate around a
small bowl of the dipping sauce. Garnish the dipping sauce with the chopped
tomato and onion. Serves 3-4.
1 T vegetable oil
2 T red bell pepper,Minced
2 T green onion,Minced
1/3 c corn,Frozen
1/4 c canned black beans,rinsed
-and,Drained
2 T frozen spinach,thawed and
-drained
2 T diced,canned jalapeno
-- peppers
1/2 T fresh parsley,Minced
1/2 t cumin
1/2 t chili powder
1/4 t salt
1 ds cayenne pepper
3/4 c Monterey Jack,Shredded
-cheese
five 7-inch flour tortillas
**Avocado-ranch dipping sauce**
1/4 c smashed,fresh avocado
-- (about half of an
-- avocado)
1/4 c mayonnaise
1/4 c sour cream
1 T buttermilk
1 1/2 t white vinegar
1/8 t salt
1/8 t parsley,Dried
1/8 t onion powder
1 ds dill weed,Dried
1 ds garlic powder
1 ds pepper
**Garnish**
2 T tomato,Chopped
1 T onion,Chopped
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5
minutes per side or until done. Lightly salt and pepper each side of the chicken while it
cooks. Set chicken aside until it cools down enough to handle. 3. Preheat 1 tablespoon of
vegetable oil in a medium-size skillet over
medium-high heat.
4. Add the red pepper and onion to the pan and saute for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black
beans, spinach,jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to
the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is
incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes
or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends
and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients until you have five
eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at
least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of
the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a
rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a plate around a
small bowl of the dipping sauce. Garnish the dipping sauce with the chopped
tomato and onion. Serves 3-4.
Chili's Nacho Burger
**Pico de Gallo**
2 md tomatoes,diced
1/2 c Spanish onion,Diced
2 t fresh jalapeno,Chopped
-pepper,seeded and
-- de-ribbed
2 t fresh cilantro,Finely Minced
1 pn salt
**Guacamole**
2 sm or 1 large Haas avocado
2 T sour cream
1/4 c tomato,Diced
1/2 t jalapeno,Diced
1/4 t fresh cilantro,Chopped
1/4 t lemon juice
1/8 t salt
**Chili Queso**
3 oz beef,Ground
1 t all-purpose flour
1 pn salt
1 pn black pepper,Ground
16 oz bottle Cheez Whiz
2 T milk 1/2 t chili powder
1/2 t cumin 1/2 t paprika
**Other**
2 lb beef,Ground
4 lg sesame seed buns
2 c iceberg lettuce,shredded or
-,Chopped -- thin
2 T mayonnaise
1 green onion,chopped
16 tortilla chips,up to 20
2 fresh jalapenos,sliced, up
1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the
pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. 2. Now we'll
make the guacamole. In a small bowl, smash up most of the avocado, but be sure to
leave several unsmashed chunks. Add the remaining ingredients for the guacamole to
the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef,
flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your
hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet
over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it
cooks. Cook until it's brown, then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and
cheese has been combined, add the remaining queso ingredients. Heat while stirring
often until cheese is smooth and creamy, then cover saucepan and remove it from the
heat.
5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of
each bun and brown the buns face-down on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat
into a ball and then pat the meat down into a circular patty slightly larger in diameter
than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting with the bottom bun:On
Bottom Bun 1/2 cup shredded lettuce hamburger patty 2 tablespoons
chili queso 4 or 5 crumbled tortilla chips 2 teaspoons green onion On Top Bun 1/2
tablespoon mayonnaise 2 tablespoons pico de gallo 2 tablespoons guacamole 4
jalapeno slices
Serve burger with extra queso and guacamole. May also serve french fries on the side
and use the chili queso for dipping. Makes 4 burgers.
2 md tomatoes,diced
1/2 c Spanish onion,Diced
2 t fresh jalapeno,Chopped
-pepper,seeded and
-- de-ribbed
2 t fresh cilantro,Finely Minced
1 pn salt
**Guacamole**
2 sm or 1 large Haas avocado
2 T sour cream
1/4 c tomato,Diced
1/2 t jalapeno,Diced
1/4 t fresh cilantro,Chopped
1/4 t lemon juice
1/8 t salt
**Chili Queso**
3 oz beef,Ground
1 t all-purpose flour
1 pn salt
1 pn black pepper,Ground
16 oz bottle Cheez Whiz
2 T milk 1/2 t chili powder
1/2 t cumin 1/2 t paprika
**Other**
2 lb beef,Ground
4 lg sesame seed buns
2 c iceberg lettuce,shredded or
-,Chopped -- thin
2 T mayonnaise
1 green onion,chopped
16 tortilla chips,up to 20
2 fresh jalapenos,sliced, up
1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the
pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. 2. Now we'll
make the guacamole. In a small bowl, smash up most of the avocado, but be sure to
leave several unsmashed chunks. Add the remaining ingredients for the guacamole to
the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef,
flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your
hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet
over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it
cooks. Cook until it's brown, then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and
cheese has been combined, add the remaining queso ingredients. Heat while stirring
often until cheese is smooth and creamy, then cover saucepan and remove it from the
heat.
5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of
each bun and brown the buns face-down on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat
into a ball and then pat the meat down into a circular patty slightly larger in diameter
than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting with the bottom bun:On
Bottom Bun 1/2 cup shredded lettuce hamburger patty 2 tablespoons
chili queso 4 or 5 crumbled tortilla chips 2 teaspoons green onion On Top Bun 1/2
tablespoon mayonnaise 2 tablespoons pico de gallo 2 tablespoons guacamole 4
jalapeno slices
Serve burger with extra queso and guacamole. May also serve french fries on the side
and use the chili queso for dipping. Makes 4 burgers.
Chili's Peanut Buttercup Cheesecake
1 c Graham Cracker Crumbs
1/4 c Chocolate Wafer Cookies --
: Crumbled
1/3 c Butter -- Melted
1/4 c Smooth Peanut Butter
24 oz Cream Cheese -- Softened
1 c Sour Cream
1 c Sugar
1 1/2 ts Vanilla
1/4 c Chocolate Syrup
1 c Fudge Topping
4 Peanut Butter Cups --
: Chilled
Preheat the oven to 375. In a medium bowl, combine the graham cracker
crumbs, chocolate crumbs and melted butter. Press the crumbs firmly
over just the bottom of an 8" springform pan. Bake for 6 to 8
minutes. When the crust is cool, spread the peanut butter in a
circle in the center of the crust. Leave about an inch margin at the
sides. In a large bowl, beat together the cream cheese, sour
cream, sugar and vanilla until smooth. Remove 1 cup of the cream
cheese mixture and pour it into the another bowl. Add the chocolate
syrup and combine. Pour the first cheese mixture into the springform
pan and spread it evenly over the crust. Pour the chocolate filling
onto the other filling and spread it out. Using the tip of a knife
swirl the chocolate into the white filling beneath it. Lower the
oven temperature to 350. Bake the cake for 60 to 70 minutes. Remove
from the oven and allow it to cool. When the cheescake is completely
cool, soften the fudge topping in the microwave for about 45 seconds,
then spread it out evenly over the cheesecake. Be sure to cover the
entire surface of the filling. Unwrap the peanut butter cups and
chop them into small chunks. Sprinkle the peanut butter cup pieces
and any crumbs over the top of the cheesecake. Chill.
1/4 c Chocolate Wafer Cookies --
: Crumbled
1/3 c Butter -- Melted
1/4 c Smooth Peanut Butter
24 oz Cream Cheese -- Softened
1 c Sour Cream
1 c Sugar
1 1/2 ts Vanilla
1/4 c Chocolate Syrup
1 c Fudge Topping
4 Peanut Butter Cups --
: Chilled
Preheat the oven to 375. In a medium bowl, combine the graham cracker
crumbs, chocolate crumbs and melted butter. Press the crumbs firmly
over just the bottom of an 8" springform pan. Bake for 6 to 8
minutes. When the crust is cool, spread the peanut butter in a
circle in the center of the crust. Leave about an inch margin at the
sides. In a large bowl, beat together the cream cheese, sour
cream, sugar and vanilla until smooth. Remove 1 cup of the cream
cheese mixture and pour it into the another bowl. Add the chocolate
syrup and combine. Pour the first cheese mixture into the springform
pan and spread it evenly over the crust. Pour the chocolate filling
onto the other filling and spread it out. Using the tip of a knife
swirl the chocolate into the white filling beneath it. Lower the
oven temperature to 350. Bake the cake for 60 to 70 minutes. Remove
from the oven and allow it to cool. When the cheescake is completely
cool, soften the fudge topping in the microwave for about 45 seconds,
then spread it out evenly over the cheesecake. Be sure to cover the
entire surface of the filling. Unwrap the peanut butter cups and
chop them into small chunks. Sprinkle the peanut butter cup pieces
and any crumbs over the top of the cheesecake. Chill.
Chili's Margarita Presidente
Chili's Margarita Presidente
Yield: 1 Servings
1 oz Sauza Commemoritiva Tequila
1/2 oz Cointreau
1/2 oz Presidente Brandy
1/2 oz Rose's lime juice
1/3 c sweet & Sour mix
1. Combine all ingredients in a shaker with crushed ice. Shake
2. Pour drink into a martini glass rimmed with salt. Serve the remainder of
the drink in the shaker on the side.
Serves 1.
View over 5,000 menus at http://www.menu-for-you.com
Yield: 1 Servings
1 oz Sauza Commemoritiva Tequila
1/2 oz Cointreau
1/2 oz Presidente Brandy
1/2 oz Rose's lime juice
1/3 c sweet & Sour mix
1. Combine all ingredients in a shaker with crushed ice. Shake
2. Pour drink into a martini glass rimmed with salt. Serve the remainder of
the drink in the shaker on the side.
Serves 1.
View over 5,000 menus at http://www.menu-for-you.com
Chili's Lettuce Wraps
Stir Fry Sauce =================
1/4 c water
1 t arrowroot
1/3 c soy sauce
1/4 c granulated sugar
1/4 c white vinegar
1 T chives,Dried
1 T vegetable oil
2 t sesame seeds
1 t red pepper flakes
1 t chili oil
1 t peanut butter
1/2 t ginger,Finely Minced
Sesame =========================
1/4 c water
3/4 t arrowroot
1/3 c granulated sugar
1/3 c white vinegar
1/4 c soy sauce
1 t ginger,Finely Minced
1 t vegetable oil
1/2 t sesame seeds
1/4 t garlic powder
dash red pepper flakes
dash parsley
Peanut Dipping Sauce ===========
1/2 c peanut butter
1/3 c water
2 T white vinegar
1/2 t ginger,Finely Minced
1/8 t red pepper,Crushed
1/4 c granulated sugar
1/4 t garlic powder
1/2 t chili oil
1/2 t vegetable oil
1 T brown sugar
Other Ingredients ==============
1 T vegetable oil
4 chicken breast fillets
4 green onions
1/4 c water chestnuts,Minced
1/4 c almonds,Sliced
1 head butter lettuce
Garnish ========================
fried bean threads (see
-note)
carrots,Shredded
1. To prepare the stir fry sauce, combine the water and arrowroot in a small bowl and stir
until arrowroot is dissolve. Add this solution to the other stir fry sauce ingredients in a small
saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 5 to 6
minutes, or until thick.
2. To make the sesame-ginger dipping sauce combine the water and arrowroot in a small
bowl and mix until arrowroot is dissolved. Combine this solution with the other dipping sauce
ingredients in small saucepan over medium heat. Bring to a boil, then reduce heat to low
and simmer for 2 minutes.
3. Combine all ingredients for the peanut dipping sauce in a small saucepan over medium
low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.
4. To prepare the chicken heat 1 tablespoon of vegetable oil in a large skillet over medium
heat. Cook the chicken breasts until done --3 to 5 minutes per side -- turning every couple of
minutes. You can tell when the chicken is done by pressing down on the middle of each
chicken breast. It should be firm.
5. Remove the cooked chicken breast to a cutting board and slice it into strips with a sharp
knife. Keep the pan hot. Load the chicken back into the same pan over medium/high heat,
and add the water chestnuts. Heat for 1 minute.
6. Add 5 tablespoons of the stir fry sauce to the chicken and heat for 2 minutes, stirring
often. The sauce should be bubbling.
7. Add the slice green onions and stir. The chicken is done.
8. Prepare each serving plate with a bed of bean threads. Spoon one-fourth of the chicken
onto the bean threads. Sprinkle the chicken with about a tablespoon of sliced almonds. Add
three leaves of butter lettuce to the plate, along with a garnish of shredded carrots. Repeat
for the remaining servings. Serve with the sesame-ginger dipping sauce and peanut dipping
sauce on the side.
1/4 c water
1 t arrowroot
1/3 c soy sauce
1/4 c granulated sugar
1/4 c white vinegar
1 T chives,Dried
1 T vegetable oil
2 t sesame seeds
1 t red pepper flakes
1 t chili oil
1 t peanut butter
1/2 t ginger,Finely Minced
Sesame =========================
1/4 c water
3/4 t arrowroot
1/3 c granulated sugar
1/3 c white vinegar
1/4 c soy sauce
1 t ginger,Finely Minced
1 t vegetable oil
1/2 t sesame seeds
1/4 t garlic powder
dash red pepper flakes
dash parsley
Peanut Dipping Sauce ===========
1/2 c peanut butter
1/3 c water
2 T white vinegar
1/2 t ginger,Finely Minced
1/8 t red pepper,Crushed
1/4 c granulated sugar
1/4 t garlic powder
1/2 t chili oil
1/2 t vegetable oil
1 T brown sugar
Other Ingredients ==============
1 T vegetable oil
4 chicken breast fillets
4 green onions
1/4 c water chestnuts,Minced
1/4 c almonds,Sliced
1 head butter lettuce
Garnish ========================
fried bean threads (see
-note)
carrots,Shredded
1. To prepare the stir fry sauce, combine the water and arrowroot in a small bowl and stir
until arrowroot is dissolve. Add this solution to the other stir fry sauce ingredients in a small
saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 5 to 6
minutes, or until thick.
2. To make the sesame-ginger dipping sauce combine the water and arrowroot in a small
bowl and mix until arrowroot is dissolved. Combine this solution with the other dipping sauce
ingredients in small saucepan over medium heat. Bring to a boil, then reduce heat to low
and simmer for 2 minutes.
3. Combine all ingredients for the peanut dipping sauce in a small saucepan over medium
low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.
4. To prepare the chicken heat 1 tablespoon of vegetable oil in a large skillet over medium
heat. Cook the chicken breasts until done --3 to 5 minutes per side -- turning every couple of
minutes. You can tell when the chicken is done by pressing down on the middle of each
chicken breast. It should be firm.
5. Remove the cooked chicken breast to a cutting board and slice it into strips with a sharp
knife. Keep the pan hot. Load the chicken back into the same pan over medium/high heat,
and add the water chestnuts. Heat for 1 minute.
6. Add 5 tablespoons of the stir fry sauce to the chicken and heat for 2 minutes, stirring
often. The sauce should be bubbling.
7. Add the slice green onions and stir. The chicken is done.
8. Prepare each serving plate with a bed of bean threads. Spoon one-fourth of the chicken
onto the bean threads. Sprinkle the chicken with about a tablespoon of sliced almonds. Add
three leaves of butter lettuce to the plate, along with a garnish of shredded carrots. Repeat
for the remaining servings. Serve with the sesame-ginger dipping sauce and peanut dipping
sauce on the side.
Try to do dry spices (dry herb)
Sometimes we buy them. Rosemary, Thyme. Sold in the supermarket. I do not think. It's a vain thing. The herb was used to dry well.
I try to dry (dry herb) is.
Keep fresh herbs on it. Herbs can be dried in several ways.
A. Were exposed to direct sunlight for about 2 sunny.
Two. Small dried in an oven with low heat for about 35-45 degrees Celsius for long periods of time.
Three. Wrapped in white cloth that hung in the air was clear.
4. Use the microwave.
The method used.
The rest is tied to a bouquet of herbs. Weathering and hang dry. Ventilated. The red light is not directly Leave it for about 2 weeks it would have dried herbs. The taste is stronger than the back for the fresh herbs.
The modern way. Microwave to dry herbs. The herbal paste on the card. Thick and soft tissue. Then cover with another sheet of paper. With a small bowl and add about 2-3 tablespoons of water and bake in a microwave oven with low heat for about 5-10 minutes, or until the herbs are dry.
To storage.
Store dried herbs in a glass container with a lid or metal tiles, light brown, sealed air tight to keep it well away from heat and direct sunlight.
Dried herbs or a few at a time and date should be kept well in mind that dried herbs. Them from it. Usually I keep to the right. Then repeat the salon every two months, it can be stored for up to 8-12 months to complete the sale of packaged dried herbs. Should be finished within 4-6 months.
Was used.
1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs.
I try to dry (dry herb) is.
Keep fresh herbs on it. Herbs can be dried in several ways.
A. Were exposed to direct sunlight for about 2 sunny.
Two. Small dried in an oven with low heat for about 35-45 degrees Celsius for long periods of time.
Three. Wrapped in white cloth that hung in the air was clear.
4. Use the microwave.
The method used.
The rest is tied to a bouquet of herbs. Weathering and hang dry. Ventilated. The red light is not directly Leave it for about 2 weeks it would have dried herbs. The taste is stronger than the back for the fresh herbs.
The modern way. Microwave to dry herbs. The herbal paste on the card. Thick and soft tissue. Then cover with another sheet of paper. With a small bowl and add about 2-3 tablespoons of water and bake in a microwave oven with low heat for about 5-10 minutes, or until the herbs are dry.
To storage.
Store dried herbs in a glass container with a lid or metal tiles, light brown, sealed air tight to keep it well away from heat and direct sunlight.
Dried herbs or a few at a time and date should be kept well in mind that dried herbs. Them from it. Usually I keep to the right. Then repeat the salon every two months, it can be stored for up to 8-12 months to complete the sale of packaged dried herbs. Should be finished within 4-6 months.
Was used.
1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs.
The choice of scale for your kitchen.
The accuracy and precision scales are fundamental in the Weights and Measures. The quality of your food.
The choice of scale for your kitchen.
There are two scales on the market with the main features of the analog and digital. A wide range of sizes for ease of use. The scales should be chosen to be 500 g, 1 kg, 7 kg.
Selection is based applications. If these products should be buying a few small scales. For a description of the weight. However, if these products should be buying a lot. By weighing a trademark. That is accurate and precise if the candy is the ratio of the Making a meal. On digital. Has been measured from 1 g.
For example, if you have a container of plastic bags, plates, bowls, food ingredients, in order not to scale. After use, wipe off all the time.
The choice of scale for your kitchen.
There are two scales on the market with the main features of the analog and digital. A wide range of sizes for ease of use. The scales should be chosen to be 500 g, 1 kg, 7 kg.
Selection is based applications. If these products should be buying a few small scales. For a description of the weight. However, if these products should be buying a lot. By weighing a trademark. That is accurate and precise if the candy is the ratio of the Making a meal. On digital. Has been measured from 1 g.
For example, if you have a container of plastic bags, plates, bowls, food ingredients, in order not to scale. After use, wipe off all the time.
keep plentiful stock
We can make a vegetable stock, chicken stock, water, beef stock. I kept looking ahead to the day after. They do, however.
keep water surplus stock.
Water is considered a key ingredient in the diet. Water slider has six different types, such as water, vegetable stock, chicken stock, water, beef stock. We can do it in advance and then put into a container so as to fit the time taken by each 1-2 cup measuring containers that may be used by container bags, boxes, plastic containers, plastic waste, PA. the silicone candy molds. The water, stock cube to make it into a mold make ice. Then write a 5-7 days from the expiration date. Were stored in a refrigerator freezer. I would like to use it to dissolve one by one.
keep water surplus stock.
Water is considered a key ingredient in the diet. Water slider has six different types, such as water, vegetable stock, chicken stock, water, beef stock. We can do it in advance and then put into a container so as to fit the time taken by each 1-2 cup measuring containers that may be used by container bags, boxes, plastic containers, plastic waste, PA. the silicone candy molds. The water, stock cube to make it into a mold make ice. Then write a 5-7 days from the expiration date. Were stored in a refrigerator freezer. I would like to use it to dissolve one by one.
Peel the potatoes and tricks help in Quick time.
Have you ever bother to peel the potatoes. Find a quick way to peel potatoes.
Peel the potatoes and tricks help in Quick time.
I have cut the potatoes in boiling potatoes across before. When boiling potatoes until cooked, scoop out the potatoes to the bowl, put in cold water with ice. After a while I used to swipe a potato peel easily. I have to work it. Try to do about it.
Peel the potatoes and tricks help in Quick time.
I have cut the potatoes in boiling potatoes across before. When boiling potatoes until cooked, scoop out the potatoes to the bowl, put in cold water with ice. After a while I used to swipe a potato peel easily. I have to work it. Try to do about it.
How do you check the temperature of the hot pan.
Now the pan is hot, Alkalis can not say that. But if we do not have to check the heat of the pan and then.
How do you check the temperature of the hot pan.
We do. We should have known that the temperature of the hot pan to. The easy way out. Wok, then add a little water. When gradually increasing the temperature of the pan. The water will evaporate out. But the heat. We have to noticed that the water is mercury ball stage (a drop of water to a rolling water drop on a lotus leaf. Not droplets), or the like, is that we heat the pan with the oil to cook them.
How do you check the temperature of the hot pan.
We do. We should have known that the temperature of the hot pan to. The easy way out. Wok, then add a little water. When gradually increasing the temperature of the pan. The water will evaporate out. But the heat. We have to noticed that the water is mercury ball stage (a drop of water to a rolling water drop on a lotus leaf. Not droplets), or the like, is that we heat the pan with the oil to cook them.
Techniques for frozen food.
The market to come too. We will treat you to a refrigerator shelf life of fresh water.
The frozen food.
We use the freezer to extend shelf life of raw materials for cooking. By cooling the body inhibits the growth of bacteria. Check the refrigerator and prepare it.
Set the refrigerator temperature to below 4 degrees Celsius and the freezer set at -18 ° C. If we use a number of parameters in the module temperature.
Check the expiration date of purchase, whether it is meat. To be frozen to extend the expiration date, than those specified. When you open the package should use them. If you do not have to be kept cold frame roof immediately. It's not a purchase. Prepare a series of three. As necessary. And the date of purchase.
Food or food residue. We should keep food in the refrigerator immediately before the temperature dropped to room temperature. Food left a lot to choose from the bottom of a shallow container frame roof to keep cool. Do not keep more than 3-4 days.
Reduce bacterial contamination of raw and cooked. Do not store lettuce with chicken, cooked vegetables and fruit should be cut within two hours of cold-frame roof to prevent the proliferation of bacteria.
Things to consider when thawing frozen foods.
Remove the dish from the freezer to keep it at bay. When completely melted, then put to use. If you do not use the not remove from the refrigerator. I can not return to the freezer. The nutritional value is reduced.
Thaw frozen food. By immersing in cold water. Must be careful not to damage food containers. Change the water every 30 minutes to melt faster.
Use the microwave to defrost. When it should be dissolved immediately. I cooked the rest. It can be stored frozen.
Melting ice. The room temperature or hot water. I have to give it all at once.
If we preserve food by freezing and thawing of frozen food in the right way up. We will keep the food longer, but still the same nutritional value.
The frozen food.
We use the freezer to extend shelf life of raw materials for cooking. By cooling the body inhibits the growth of bacteria. Check the refrigerator and prepare it.
Set the refrigerator temperature to below 4 degrees Celsius and the freezer set at -18 ° C. If we use a number of parameters in the module temperature.
Check the expiration date of purchase, whether it is meat. To be frozen to extend the expiration date, than those specified. When you open the package should use them. If you do not have to be kept cold frame roof immediately. It's not a purchase. Prepare a series of three. As necessary. And the date of purchase.
Food or food residue. We should keep food in the refrigerator immediately before the temperature dropped to room temperature. Food left a lot to choose from the bottom of a shallow container frame roof to keep cool. Do not keep more than 3-4 days.
Reduce bacterial contamination of raw and cooked. Do not store lettuce with chicken, cooked vegetables and fruit should be cut within two hours of cold-frame roof to prevent the proliferation of bacteria.
Things to consider when thawing frozen foods.
Remove the dish from the freezer to keep it at bay. When completely melted, then put to use. If you do not use the not remove from the refrigerator. I can not return to the freezer. The nutritional value is reduced.
Thaw frozen food. By immersing in cold water. Must be careful not to damage food containers. Change the water every 30 minutes to melt faster.
Use the microwave to defrost. When it should be dissolved immediately. I cooked the rest. It can be stored frozen.
Melting ice. The room temperature or hot water. I have to give it all at once.
If we preserve food by freezing and thawing of frozen food in the right way up. We will keep the food longer, but still the same nutritional value.
Caramelize the tactical flavor and aroma of vegetables.
The taste and aroma that comes from vegetables.
Caramelize the tactical flavor and aroma of vegetables.
Heat ingredients to make a dark brown color and taste even more special. Top with onions and vegetables.
Be careful not to add salt to the salt because it will caramelize the sugar slowly to the boil.
We have to wait until the onion becomes brown before. If we want to fill it with chicken and brown sugar to make grilled chicken is pretty much brown.
Caramelize the tactical flavor and aroma of vegetables.
Heat ingredients to make a dark brown color and taste even more special. Top with onions and vegetables.
Be careful not to add salt to the salt because it will caramelize the sugar slowly to the boil.
We have to wait until the onion becomes brown before. If we want to fill it with chicken and brown sugar to make grilled chicken is pretty much brown.
The combination of the mixer. How it works.
Automatic mixer or blender. There are many different sizes and brands. However, the City has given each one's.The combination of the active mixer beater.
Mixer up automatically with the City is divided into three categories, which functions as follows.
The combination of the leaf blade or paddle (Flate Beater).
Mix butter and full functionality. Suitable for a butter cake butter cream.
The mixture is Trakrga (Wire Whip).
Function is the same hand that has brought Trakrga mixed with air into the mixture. Mixed with liquid. Light meat, eggs and whipping cream to thicken up the wire to the full as much air. For the sponge cake Mercedes here is cake beat the egg whites.
The combination of a hook (Dough Hook).
A strong And is designed specifically for the treatment Dough kneading bread, pie or a thick mixture.
Each category will have a mixer bowl with the size ranging from 2 to 50 kg and the third is the low, medium, high, which must be used with the aim to prepare. For a small mixer. Are the only two types of spiral mixer bread and head for the ball, beat eggs, which are mobile. And a base of the mixing bowl. This compact mixer is perfect for recipes that contain less. For women. Speed is not as detailed as the larger. The views and over as well.
Newbie baking. What equipment do I need to prepare.
Mixer
Available in a variety of forms. And a variety of sizes. I recommend for a small portion is 2.5 to 3 quart or handheld.
How to choose: to choose a shutter speed of at least three levels.
Oven
Both oil and gas, power and a multi-layer model. Or round the human body. If you just want to bake cookies. Or a simple cake. I can buy a large enough.
How to buy: You can adjust the temperature. And the length of time.
Scale
Weighing the ingredients to achieve the desired weight. Should be buying a digital. Due to greater accuracy. If you do not want to buy, you can use a measuring spoon or cup instead.
Individual measuring cups
To measure solid ingredients like flour, sugar, cocoa powder, most of the first 4, 1/2, 1/3, 1/4 cup.
Graduated measuring cups
Measure the liquid ingredients such as water, milk, egg whites, such as glass. Or plastic. The volume of the cup side. If you buy the scales. Cup of liquid may be unnecessary for me.
Measuring spoons
The measure, mix with small amounts of both dry and liquid with the salt and baking powder, yeast smell that it has four dimensions: 1 tablespoon, 1, 1/2, 1/4 teaspoon or to buy six of each. increase is 1/2 tablespoon, 1/8 teaspoon.
Flour Siffer
For input part of the air into the dough. In order to prevent agglomeration. How to choose a frequency. Or too far away. You can fry a wire rack for me.
Hand whisk/ Wire wisk
Beat the egg up to the full. Or mix ingredients together to choose the way you handed. The Trakrga's not too big or too small. It's a big hit with the full series and more difficult.
Spatula
Use the spatula to smooth the mixture over the cut pastry cream or shovel out of print. The sheets should not be twisted to fit the hand well.
Knife
There are many more models. Recommended for baking.
Knife, chop, heavy chop the chocolate.
A paring knife, short blade sizes from 2.5 to 3 inches wide variety of sizes. And shape.
Rubber Scraper
Major equipment to cut up ingredients from the bowl. Should not be too hard. I can not bend to the bottom of the bowl.
Tray and Mould
There are many materials available, I recommend the stainless steel. This is a removable bottom or not, but my personal preference. It has a removable bottom. It allows you to enjoy. The cheese cake over it.
Round Mould Size: 1-2 lbs.
Tray square Size: 6x6 inches or more.
Cooling racks
The desserts are out of the oven, loosen the heat of stainless steel on a variety of sizes to choose from.
Cookies Cutter
There is a ring of plastic, aluminum or stainless steel.
Cookie / Biscuit press
The scales of the cylinder head and a sheet of cookies with ingredients I used for the scales of viscous liquid. And ingredients such as raisins, oats, cereals, because cereals are made with the printing press.
Rolling Pin
For rolling dough or a cookie sheet. Do not be too heavy. I will give you a flat sheet of dough too. It's a bottle that looks smooth as possible.
Pastry brush
Apply a liquid such as milk, eggs, fresh syrup to dress the cake surface Choose a white coat. So you are easy to clean.
Available in a variety of forms. And a variety of sizes. I recommend for a small portion is 2.5 to 3 quart or handheld.
How to choose: to choose a shutter speed of at least three levels.
Oven
Both oil and gas, power and a multi-layer model. Or round the human body. If you just want to bake cookies. Or a simple cake. I can buy a large enough.
How to buy: You can adjust the temperature. And the length of time.
Scale
Weighing the ingredients to achieve the desired weight. Should be buying a digital. Due to greater accuracy. If you do not want to buy, you can use a measuring spoon or cup instead.
Individual measuring cups
To measure solid ingredients like flour, sugar, cocoa powder, most of the first 4, 1/2, 1/3, 1/4 cup.
Graduated measuring cups
Measure the liquid ingredients such as water, milk, egg whites, such as glass. Or plastic. The volume of the cup side. If you buy the scales. Cup of liquid may be unnecessary for me.
Measuring spoons
The measure, mix with small amounts of both dry and liquid with the salt and baking powder, yeast smell that it has four dimensions: 1 tablespoon, 1, 1/2, 1/4 teaspoon or to buy six of each. increase is 1/2 tablespoon, 1/8 teaspoon.
Flour Siffer
For input part of the air into the dough. In order to prevent agglomeration. How to choose a frequency. Or too far away. You can fry a wire rack for me.
Hand whisk/ Wire wisk
Beat the egg up to the full. Or mix ingredients together to choose the way you handed. The Trakrga's not too big or too small. It's a big hit with the full series and more difficult.
Spatula
Use the spatula to smooth the mixture over the cut pastry cream or shovel out of print. The sheets should not be twisted to fit the hand well.
Knife
There are many more models. Recommended for baking.
Knife, chop, heavy chop the chocolate.
A paring knife, short blade sizes from 2.5 to 3 inches wide variety of sizes. And shape.
Rubber Scraper
Major equipment to cut up ingredients from the bowl. Should not be too hard. I can not bend to the bottom of the bowl.
Tray and Mould
There are many materials available, I recommend the stainless steel. This is a removable bottom or not, but my personal preference. It has a removable bottom. It allows you to enjoy. The cheese cake over it.
Round Mould Size: 1-2 lbs.
Tray square Size: 6x6 inches or more.
Cooling racks
The desserts are out of the oven, loosen the heat of stainless steel on a variety of sizes to choose from.
Cookies Cutter
There is a ring of plastic, aluminum or stainless steel.
Cookie / Biscuit press
The scales of the cylinder head and a sheet of cookies with ingredients I used for the scales of viscous liquid. And ingredients such as raisins, oats, cereals, because cereals are made with the printing press.
Rolling Pin
For rolling dough or a cookie sheet. Do not be too heavy. I will give you a flat sheet of dough too. It's a bottle that looks smooth as possible.
Pastry brush
Apply a liquid such as milk, eggs, fresh syrup to dress the cake surface Choose a white coat. So you are easy to clean.
Chicken Taquito Ideas
Yield: 1 Servings
Boil boneless, skinless chicken breasts in water with salt, pepper,
garlic, slices of onion and celery tops until cooked. Remove chicken and remove
fat, etc and tear meat into shreds. (What I do at this point is stop
for the day--I take the meat out, put it in a storage bag and then strain
the broth and refrigerate them both. The next morning I remove the
separated top (fat) that has hardened. I then put the broth in a pan, put the
shredded chicken in it, chop up a green pepper (deseeded), an onion, a
couple of jalapenos (deseeded), all cut in small pieces, some garlic,
more salt and pepper, and then depending on the amount of chicken I put in
one or two packs of Taco Bell or your favorite taco seasoning packets. Then
I just let it slowly cook for a couple of hours (until the peppers and
onion basically disintegrate into the meat), then turn up the heat and boil
until all the fluid is boiled away, stirring almost continuously at the end
so the meat doesn't burn. Let meat cool so you can touch it. In the
meantime take corn tortillas and dip in hot oil just a few seconds to make them
limp and drain on paper towels. Then working in an assembly line fashion,
pick up enough meat to hold in your three fingers (like your making a
homemade cigarette) and put it on one end of a tortilla and roll it up tight and
secure it with a toothpick in the middle. I make a bunch and freeze them.
Make them all before you cook them because it's too hard to make and
cook at the same time. Then just fry in a couple of inches of hot oil and
take out and drain on paper towels and salt while warm. Take the toothpicks
out after they're cooked. You can also use this meat to make shredded
chicken and cheese enchiladas or flautas (taquitos made with flour tortillas).
Enjoy--these are really good. I also make these with shredded roast
beef and have also made them with shredded pork from pork tenderloin roast.
Boil boneless, skinless chicken breasts in water with salt, pepper,
garlic, slices of onion and celery tops until cooked. Remove chicken and remove
fat, etc and tear meat into shreds. (What I do at this point is stop
for the day--I take the meat out, put it in a storage bag and then strain
the broth and refrigerate them both. The next morning I remove the
separated top (fat) that has hardened. I then put the broth in a pan, put the
shredded chicken in it, chop up a green pepper (deseeded), an onion, a
couple of jalapenos (deseeded), all cut in small pieces, some garlic,
more salt and pepper, and then depending on the amount of chicken I put in
one or two packs of Taco Bell or your favorite taco seasoning packets. Then
I just let it slowly cook for a couple of hours (until the peppers and
onion basically disintegrate into the meat), then turn up the heat and boil
until all the fluid is boiled away, stirring almost continuously at the end
so the meat doesn't burn. Let meat cool so you can touch it. In the
meantime take corn tortillas and dip in hot oil just a few seconds to make them
limp and drain on paper towels. Then working in an assembly line fashion,
pick up enough meat to hold in your three fingers (like your making a
homemade cigarette) and put it on one end of a tortilla and roll it up tight and
secure it with a toothpick in the middle. I make a bunch and freeze them.
Make them all before you cook them because it's too hard to make and
cook at the same time. Then just fry in a couple of inches of hot oil and
take out and drain on paper towels and salt while warm. Take the toothpicks
out after they're cooked. You can also use this meat to make shredded
chicken and cheese enchiladas or flautas (taquitos made with flour tortillas).
Enjoy--these are really good. I also make these with shredded roast
beef and have also made them with shredded pork from pork tenderloin roast.
Chiffon type cake
To prepare this cake Shiffon.
I do not have to paint or type of fat. The second paper only.
If the tray or type of fat applied to paper. Without skin, fat layer.
แpggnwl or sprinkle them around. Sprinkle with flour and knock out the rest to a certain type. Before entering into the composition.
A cake for Shiffon.
In a mixture of egg yolks. When mixed with flour, sugar and salt, then add the vegetable oil. Egg yolk and other liquids. Should be added with just one.
Mixing bowl beat the egg whites to soft peaks and must be clean and free of grease. Otherwise, it will not beat the egg whites.
Bowl beat the egg whites used. Should not be galvanized. It will not beat the egg whites. And whites may have a darker color.
To beat the egg whites too. The cake will be dry. And to make the egg whites with the yolk is hard.
If a shift to a single bundle. Recommended for printing with a crater in the middle. And skin fat. Because of the shift the full bundle. Is printed on the side of the island.
The second cake layer on a second printing.
Cake with a spatula, mix the egg white with the hands Trakrga important to quickly and gently as possible. Do not stir to stir it.
How to bake a cake Shiffon.
Shiffon cake will be full very quickly. And high volume. Due to the expansion of the air cell. Arising out of the egg white. The reaction of the baking heat of the oven.
How to check the cake is cooked Shiffon.
Tap your finger on the cake and have it firmly. The pressure is back on her finger. The cake is cooked and then baked.
When taken out of the oven to heat shock to pursue some type. Or upside down immediately to the surface of the cake evenly. Print it and take out.
I do not have to paint or type of fat. The second paper only.
If the tray or type of fat applied to paper. Without skin, fat layer.
แpggnwl or sprinkle them around. Sprinkle with flour and knock out the rest to a certain type. Before entering into the composition.
A cake for Shiffon.
In a mixture of egg yolks. When mixed with flour, sugar and salt, then add the vegetable oil. Egg yolk and other liquids. Should be added with just one.
Mixing bowl beat the egg whites to soft peaks and must be clean and free of grease. Otherwise, it will not beat the egg whites.
Bowl beat the egg whites used. Should not be galvanized. It will not beat the egg whites. And whites may have a darker color.
To beat the egg whites too. The cake will be dry. And to make the egg whites with the yolk is hard.
If a shift to a single bundle. Recommended for printing with a crater in the middle. And skin fat. Because of the shift the full bundle. Is printed on the side of the island.
The second cake layer on a second printing.
Cake with a spatula, mix the egg white with the hands Trakrga important to quickly and gently as possible. Do not stir to stir it.
How to bake a cake Shiffon.
Shiffon cake will be full very quickly. And high volume. Due to the expansion of the air cell. Arising out of the egg white. The reaction of the baking heat of the oven.
How to check the cake is cooked Shiffon.
Tap your finger on the cake and have it firmly. The pressure is back on her finger. The cake is cooked and then baked.
When taken out of the oven to heat shock to pursue some type. Or upside down immediately to the surface of the cake evenly. Print it and take out.
The error occurred on the cake eggs (Foam type cakes).
The build up of the cake flour and eggs. The cake is soft and spongy texture. Swells up and growth of bubbles in the egg while beating.
This type of cake and meringue cake (Meringue / Angle food cake) cake or sponge (Sponge cake) This cake is the eggs of the bubble. Egg yolk or egg white all over.
This cake.
Beat the eggs much or too little.
Too much sugar.
Bake at low temperature material.
In the type of fat too.
The transport of milk out of print, while the cake is still hot.
This cake during baking.
The vibration of the cake during baking.
Egg is not fresh or deterioration. (When buying eggs should be stored in refrigerator).
I was kind of flour.
Beat the eggs for too long.
Coarse cake.
Of baking powder too.
Dry cake.
Bake the cake for too long.
High speed over the beaten egg.
Wet cake.
Oven temperature is too low.
Too much fat.
The oven light on. The temperature of the flame on low.
Dense cake.
Beat the egg is not.
Mix the ingredients for too long.
Mixture of dry and water balance.
Melt the butter too.
Sticky cake.
Mix the ingredients for too long. The gluten in the flour it.
Flour with high protein.
Oven temperature is too low.
Beat the egg does not have to.
This type of cake and meringue cake (Meringue / Angle food cake) cake or sponge (Sponge cake) This cake is the eggs of the bubble. Egg yolk or egg white all over.
This cake.
Beat the eggs much or too little.
Too much sugar.
Bake at low temperature material.
In the type of fat too.
The transport of milk out of print, while the cake is still hot.
This cake during baking.
The vibration of the cake during baking.
Egg is not fresh or deterioration. (When buying eggs should be stored in refrigerator).
I was kind of flour.
Beat the eggs for too long.
Coarse cake.
Of baking powder too.
Dry cake.
Bake the cake for too long.
High speed over the beaten egg.
Wet cake.
Oven temperature is too low.
Too much fat.
The oven light on. The temperature of the flame on low.
Dense cake.
Beat the egg is not.
Mix the ingredients for too long.
Mixture of dry and water balance.
Melt the butter too.
Sticky cake.
Mix the ingredients for too long. The gluten in the flour it.
Flour with high protein.
Oven temperature is too low.
Beat the egg does not have to.
Chicken Like The Colonel's(Mix)
Yield: 20 Servings
1 T rosemary
1 T oregano leaves
1 T powdered sage
1 t powdered ginger
1 t marjoram
1 1/2 t thyme
3 T brown sugar,Packed
3 T dry parsely,Minced
1 t pepper
1 T paprika
2 T garlic salt
2 T onion salt
2 T powder chicken bouillon*
1 pk lipton tomato cup-a-soup
1 mix
* or 4 cubes mashed. There are actually 11 spices in the above
combination, but an additional 3 ingredients were necessary to derive
that special flavor. Place all ingredeints in blender with on\off
speed for 3-4 minutes to pulverise, or rub through a fine strainer.
Store in an airtight container so it will not lose potency. Makes
about 3/4 cup. To use with flour: Add 1 oz. mix to cup of flour for
coating chicken.
1 T rosemary
1 T oregano leaves
1 T powdered sage
1 t powdered ginger
1 t marjoram
1 1/2 t thyme
3 T brown sugar,Packed
3 T dry parsely,Minced
1 t pepper
1 T paprika
2 T garlic salt
2 T onion salt
2 T powder chicken bouillon*
1 pk lipton tomato cup-a-soup
1 mix
* or 4 cubes mashed. There are actually 11 spices in the above
combination, but an additional 3 ingredients were necessary to derive
that special flavor. Place all ingredeints in blender with on\off
speed for 3-4 minutes to pulverise, or rub through a fine strainer.
Store in an airtight container so it will not lose potency. Makes
about 3/4 cup. To use with flour: Add 1 oz. mix to cup of flour for
coating chicken.
Cheddar cheese
The name comes from a parish in Somerset, England Cheddar cheese, American cheese, this type is known as the American Republic in the Canadian cheese is the most prevalent type of cheese. The texture of butter, a hard cheese made from cow's milk.
The infection process starts with the starter (starter) to the milk to the milk before. Rain put the net down to about 20 minutes, the milk will become a jelly. (Coagulation) on the set, then cut with a knife. The cube is a cube, then slowly stir in the temperature of 37.8 degrees Celsius on ใp agitation period. Kurt will shrink to half size. Kurt then swept to the sides of the tank and is then edited to remove the whey out. Kurt let the pile get rich together. The cheese was so greasy that it is called Cheddaring on the greasy cheese, then cut into rectangular pieces. The stack to make the most out ใle. Then cut it into small pieces. With salt, cut down to 2 kg per 100 kg of cheese, then stir to combine well. Salt absorbs water, the cheese fell down. The salt also helps stop the growth of bacteria.
Cheese, Cheddar cheese in a number of rare species. Salt into the meat of it. Then I put the cheese in a cloth lining. Remove the compression strength increased slowly for about 30-60 minutes, then remove from the cloth that wrapped the butter and water. It took about 12-24 hours into the new press in the meantime, the water will flow out of the cheese. The next day he took out of the cheese. Moving onto the floor for 3-4 days during the scattering surface of the cheese is dry, peel the rind from the cheese plate to the candle. The incubation room. The incubation time is about 2-6 months may be incubated for up to two years, kept the cheese to taste and smell stronger.
The infection process starts with the starter (starter) to the milk to the milk before. Rain put the net down to about 20 minutes, the milk will become a jelly. (Coagulation) on the set, then cut with a knife. The cube is a cube, then slowly stir in the temperature of 37.8 degrees Celsius on ใp agitation period. Kurt will shrink to half size. Kurt then swept to the sides of the tank and is then edited to remove the whey out. Kurt let the pile get rich together. The cheese was so greasy that it is called Cheddaring on the greasy cheese, then cut into rectangular pieces. The stack to make the most out ใle. Then cut it into small pieces. With salt, cut down to 2 kg per 100 kg of cheese, then stir to combine well. Salt absorbs water, the cheese fell down. The salt also helps stop the growth of bacteria.
Cheese, Cheddar cheese in a number of rare species. Salt into the meat of it. Then I put the cheese in a cloth lining. Remove the compression strength increased slowly for about 30-60 minutes, then remove from the cloth that wrapped the butter and water. It took about 12-24 hours into the new press in the meantime, the water will flow out of the cheese. The next day he took out of the cheese. Moving onto the floor for 3-4 days during the scattering surface of the cheese is dry, peel the rind from the cheese plate to the candle. The incubation room. The incubation time is about 2-6 months may be incubated for up to two years, kept the cheese to taste and smell stronger.
mozarella cheese
mozarella cheese fresh cheese is a cheese that the protein in milk and water out.
Curd cubes can be used to massage several times until the cheese has a soft texture. Flexible before being put in the brine. The mozarella. White cheese ball. Dairy Baffalow.
If more and more dehydrated. Low moisture content before the mozarella. Yellow cheese pizza topped with a scratch in it.
Nึg smell of cheese is not serious. I did not go through the curing process.
Highlight is a stretch, soft texture. Wear a lasagna pizza Italians would be in it with tomatoes, then add the basil.
The mozarella cheese recipes like mozarella cheese, tomato sauce, pesto, pizza, lasagna, baked aubergine with cheese.
Curd cubes can be used to massage several times until the cheese has a soft texture. Flexible before being put in the brine. The mozarella. White cheese ball. Dairy Baffalow.
If more and more dehydrated. Low moisture content before the mozarella. Yellow cheese pizza topped with a scratch in it.
Nึg smell of cheese is not serious. I did not go through the curing process.
Highlight is a stretch, soft texture. Wear a lasagna pizza Italians would be in it with tomatoes, then add the basil.
The mozarella cheese recipes like mozarella cheese, tomato sauce, pesto, pizza, lasagna, baked aubergine with cheese.
Raschera Cheese
Italians cheese comes from Cuneo in Italy, the name comes from Lake Raschera, located at Mt Mongioie a cheese of semi-soft cheese made from cow's milk taste of the cheese Raschera change according to seasons like spring and summer. hot The cheese is a sweet little mistake I often see change as the first four balls, and cedar. Cover the cheese rind is yellow.
Raschera DOP means Raschera is an official DOC (Denominazione Di Origine) cheese of Italy.
Raschera DOP means Raschera is an official DOC (Denominazione Di Origine) cheese of Italy.
Feta Cheese
Cheese that originates from the Greek. Classified as brined curd cheese made from sheep's milk, but most were made from goat's milk. Through the cheese ripening and flavor concentration. Ideal as a salad dressing to add to the Greek (Greek salad), pasta community. (pastries), baked goods, such as spinach pie (spanakopita, spinach pie), cheese pie (tyropita, cheese pie), grilled or used in sandwiches.
Recipe Greek Salad with Feta Cheese, such as, pies are spinach, cheese pie, salad, spanakopita, spinach pie.
Recipe Greek Salad with Feta Cheese, such as, pies are spinach, cheese pie, salad, spanakopita, spinach pie.
Parmesan cheese.
(Parmesan) cheese is hard. With less moisture. The intense flavor. The smell is quite strong. It is salty.
It's been aged (aging) 24-30 months, the incubation time is expensive and taste better. The process will take a cow raw mixed starter whey (whey or milk plasma) is water from step to curd of process cheese, the whey left over from the process to bring the San cheese will be used to feed pigs. To be used for Parma ham "Prosciutto di Parma" (cured Parma ham).
The grading of the Parmesan cheese. The incubation period is three levels.
Minimum: 12 months.
Vecchio: 18-24 months.
Stravecchio: 24-36 months.
The origins of the Parmesan cheese from Italy, the region of Parma, Reggio Emilia, Modena,, Bologna (all in Emilia-Romagna), Mantova (in Lombardia) cheese made from these sources. In the laws of Italy. Turks are the signs and the Parmesan cheese that "Parmigiano-Reggiano" cheese that is similar to the taste and production methods. Parmigiano-Reggiano is Grana Padano.
The Parmesan cheese was used. Can be cut into pieces, then topped with orange juice in a one-in. (Used to sample the taste test), to scrape into the pasta and pizza. The item will allow the flavor intensity, and put in salads.
It's been aged (aging) 24-30 months, the incubation time is expensive and taste better. The process will take a cow raw mixed starter whey (whey or milk plasma) is water from step to curd of process cheese, the whey left over from the process to bring the San cheese will be used to feed pigs. To be used for Parma ham "Prosciutto di Parma" (cured Parma ham).
The grading of the Parmesan cheese. The incubation period is three levels.
Minimum: 12 months.
Vecchio: 18-24 months.
Stravecchio: 24-36 months.
The origins of the Parmesan cheese from Italy, the region of Parma, Reggio Emilia, Modena,, Bologna (all in Emilia-Romagna), Mantova (in Lombardia) cheese made from these sources. In the laws of Italy. Turks are the signs and the Parmesan cheese that "Parmigiano-Reggiano" cheese that is similar to the taste and production methods. Parmigiano-Reggiano is Grana Padano.
The Parmesan cheese was used. Can be cut into pieces, then topped with orange juice in a one-in. (Used to sample the taste test), to scrape into the pasta and pizza. The item will allow the flavor intensity, and put in salads.
fuku fish
The Japanese eat a lot, especially the tiger puffer (torafuku) are sold by cities. Chef cooked puffer fish must pass the training and exams. Must have a certificate. Demonstrate knowledge of the puffer fish. And dissected. Safety is a popular sauce in the North Sea in Tokyo. , Puffer fish pot.
"Kung Fu" is a made from puffer fish that you find most difficult in Japan (do not use it because it is. But few people do it because a) it is very popular in Japan, but it is most dangerous in the world. Because I might die. In each year, the Japanese eat fish to 20,000 tons, what foods are more expensive because it is a chef-in. The certificate must already be in the kitchen of the Ministry of kung fu. Health each year, both in theory and practice is to cook with and taste. If passed, it will be announced. Each year there are only 25 percent passed.
The food of this kind need to be careful and have experienced many puffer fish that I do-in the puffer Tigers (Torafugu; Tiger puffer; Takifugu rubripes), because the texture crunchy texture and taste good part. I will make sashimi (one about 3000 to 6000 yen).
Recipes that use a puffer fish, blowfish sashimi, hot pot puffer fish.
"Kung Fu" is a made from puffer fish that you find most difficult in Japan (do not use it because it is. But few people do it because a) it is very popular in Japan, but it is most dangerous in the world. Because I might die. In each year, the Japanese eat fish to 20,000 tons, what foods are more expensive because it is a chef-in. The certificate must already be in the kitchen of the Ministry of kung fu. Health each year, both in theory and practice is to cook with and taste. If passed, it will be announced. Each year there are only 25 percent passed.
The food of this kind need to be careful and have experienced many puffer fish that I do-in the puffer Tigers (Torafugu; Tiger puffer; Takifugu rubripes), because the texture crunchy texture and taste good part. I will make sashimi (one about 3000 to 6000 yen).
Recipes that use a puffer fish, blowfish sashimi, hot pot puffer fish.
How to buy fish. Must be noted, however.
Fish is a food that contains high protein, low fat foods, buy a home. Separation of fish from freshwater fish is simple.
How to buy fish. Must be noted, however.
Fish is popular with those who want to control my weight and health, which the fish is not only a source of fish. Or by the amount of fat in each species. This made the fatty taste of the fish vary.
No fatty fish. Fat or less.
Less than 2% fat, meat, fish will have a white fish like snapper fish Seriola Laemed's soft fish, etc..
Moderate-fat fish.
2-5% fat from fish such as carp, catfish, etc. Eagle.
Fish high in fat.
There are more than 5% fat, most are yellow, pink or gray meat like fish, Swai fish, eel, etc. Pho.
Fish proteins are similar to other meats. It is easy to digest protein than fat in fish is low compared to other types of meat. Is not saturated fat. Which does not accumulate in the arteries. It makes the blood vessels narrow. It also helps them bad fats. Not come under the artery wall, with the fish still has a high vitamin A, B1, B2, B6, and fish with older children who have high blood pressure. Patients with heart disease.
Buying fish.
Gill is fresh color.
Fish to enter.
Scales, and the film is opaque.
When the texture is not distorted by fingerprints.
Meat is not rigid.
Does not smell bad
Gill is fresh color.
How to clear out mucus and smell the smell of fresh fish, there are several ways to do it.
Plain water rinse. But on the strength of the water.
Washed with water, 1 tablespoon salt and then with water again.
Wash with a lemon slice and rub into meat. And then with water again.
Rinse with vinegar and tamarind. And then with water again.
Storage
Clean the fish before it is to get the scales out. If there is no need to scrape the slime off scales. Gut out the gum and cleaned, cut into pieces, put the plastic cover off the freezer.
How to buy fish. Must be noted, however.
Fish is popular with those who want to control my weight and health, which the fish is not only a source of fish. Or by the amount of fat in each species. This made the fatty taste of the fish vary.
No fatty fish. Fat or less.
Less than 2% fat, meat, fish will have a white fish like snapper fish Seriola Laemed's soft fish, etc..
Moderate-fat fish.
2-5% fat from fish such as carp, catfish, etc. Eagle.
Fish high in fat.
There are more than 5% fat, most are yellow, pink or gray meat like fish, Swai fish, eel, etc. Pho.
Fish proteins are similar to other meats. It is easy to digest protein than fat in fish is low compared to other types of meat. Is not saturated fat. Which does not accumulate in the arteries. It makes the blood vessels narrow. It also helps them bad fats. Not come under the artery wall, with the fish still has a high vitamin A, B1, B2, B6, and fish with older children who have high blood pressure. Patients with heart disease.
Buying fish.
Gill is fresh color.
Fish to enter.
Scales, and the film is opaque.
When the texture is not distorted by fingerprints.
Meat is not rigid.
Does not smell bad
Gill is fresh color.
How to clear out mucus and smell the smell of fresh fish, there are several ways to do it.
Plain water rinse. But on the strength of the water.
Washed with water, 1 tablespoon salt and then with water again.
Wash with a lemon slice and rub into meat. And then with water again.
Rinse with vinegar and tamarind. And then with water again.
Storage
Clean the fish before it is to get the scales out. If there is no need to scrape the slime off scales. Gut out the gum and cleaned, cut into pieces, put the plastic cover off the freezer.
The size of the cake and this cake How measured.
mould a variety of cakes. And a variety of materials. Both aluminum and Teflon or silicone color. Selected as appropriate for each type of pastry. Such as type, cake type bread type pie.
The size of the cake and this cake How measured.
The type that you see how they measure. How to measure it. For the round.
Cake 1/2 pounds use 4-inch mould size.
Cake 1 Pound use 6-inch mould size.
Cake 2 Pound use 7-inch mould size.
Cake 3 Pound use 8-inch mould size.
Cake 4 Pound use 10-inch mould size.
Cake 5 Pound use 11-inch mould size.
Cake 6 Pound use 12-inch mould size.
As measured by the size of the cake when you have been following up.
mould of cake 1 pound weight of 400 grams.
mould of cake 2 pounds weight of 750 grams.
mould of cake 3 pounds weight of 1100 grams.
mould of cake 4 pounds weight of 1500 grams.
mould of cake 5 pounds weight of 1800 grams.
mould of cake 8 pounds weight of 3200 grams.
mould of cake 10 pounds weight of 4000 grams.
Fruit cake mould queue Ingredients weighed 500 g.
The size of the cake and this cake How measured.
The type that you see how they measure. How to measure it. For the round.
Cake 1/2 pounds use 4-inch mould size.
Cake 1 Pound use 6-inch mould size.
Cake 2 Pound use 7-inch mould size.
Cake 3 Pound use 8-inch mould size.
Cake 4 Pound use 10-inch mould size.
Cake 5 Pound use 11-inch mould size.
Cake 6 Pound use 12-inch mould size.
As measured by the size of the cake when you have been following up.
mould of cake 1 pound weight of 400 grams.
mould of cake 2 pounds weight of 750 grams.
mould of cake 3 pounds weight of 1100 grams.
mould of cake 4 pounds weight of 1500 grams.
mould of cake 5 pounds weight of 1800 grams.
mould of cake 8 pounds weight of 3200 grams.
mould of cake 10 pounds weight of 4000 grams.
Fruit cake mould queue Ingredients weighed 500 g.
Olive oil is made. How to use.
Olive oil or olive oil has health benefits. See what they do.
How do I use olive oil as well.
Olive (Olive) is a plant of ancient origin. And a very long history. Olive was born on the island of Greece, about 6000 thousand years ago is bound to the Mediterranean way of life in the ancient olive trees, but it is like a tree of everlasting life. It symbolizes the victory of good progress.
Later in the 15th century, the Spanish olive introduced into the new world. Spread through southern Europe and along the Mediterranean coast. Today, olive cultivation industry has now grown to 30-40 as olive or olive with the scientific name of plants in the family Oleaceae Olea europaea is a fruit that has been in the ice. (One child is a seed. The plant is resistant to all weather conditions).
If the olive oil extraction. I used to be the result. It is important to consume fresh or cooking. The pale olive. I should get rid of the bitter substance called Oleuropein out by soaking the caustic soda (Sodium hydroxide) or a natural approach is the easiest. Soaked in saline solution for 1-2 days and then rinse it out. I can just eat it raw. With gusto.
The olive fruit is consumed fresh and also be modified. The stuffed peppers in the Premier. Or paprika to. Preserved with salt water as well. To add flavor to another. Salty, spicy flavor is a little bit of olive oil is sold in supermarkets are large.
The manufacturers will adopt an olive green. Also supplied with the machine, pull out the seeds. The stuffed peppers are peeled down. Pepper is used most of the winter. Which is not very spicy. Chili is popular in Myanmar, p. And red bell pepper. Then be bottled pickle brine. Fresh and processed through these Popular to eat with a salad. Decorative plates. Used as an ingredient of food. Cut into small pieces to add flavor to foods such as onions and cut crosswise into glasses on canapes. The open sandwich. I can not play it.
Olive oil is a fruit that is most Did you know that in the olive oil to the 100 grams to 20-30 grams, but the ark of the olive oil is not easy. Must go through several steps carefully. From screening and with the workers. The machines do not. The olive is not the same. Also, be careful not to cause damage in the storage and transportation facilities.
The juice, olive oil.
How to chest cold pressing olive oil (cold press), beginning with ancient olive mill and the thickness of the meat. Then go into the ark, without heat oil to help it. The oil flowing out of the ark of the best quality oil. The purity of the oil first. Pressing need to continue to use more force. The oil has a lower quality. This tool is made of stone and a major force.
Olive oil has a modern plant and machinery in the heat. Olive oil mill and refinery. But olive oil is a quality not as good as a chest cold and old. Olive oil has been the case. It must be kept in the cellar where the temperature is cold enough for several weeks to get caught up on the dirt. Then take a second and bottled for sale.
How do I use olive oil as well.
Olive (Olive) is a plant of ancient origin. And a very long history. Olive was born on the island of Greece, about 6000 thousand years ago is bound to the Mediterranean way of life in the ancient olive trees, but it is like a tree of everlasting life. It symbolizes the victory of good progress.
Later in the 15th century, the Spanish olive introduced into the new world. Spread through southern Europe and along the Mediterranean coast. Today, olive cultivation industry has now grown to 30-40 as olive or olive with the scientific name of plants in the family Oleaceae Olea europaea is a fruit that has been in the ice. (One child is a seed. The plant is resistant to all weather conditions).
If the olive oil extraction. I used to be the result. It is important to consume fresh or cooking. The pale olive. I should get rid of the bitter substance called Oleuropein out by soaking the caustic soda (Sodium hydroxide) or a natural approach is the easiest. Soaked in saline solution for 1-2 days and then rinse it out. I can just eat it raw. With gusto.
The olive fruit is consumed fresh and also be modified. The stuffed peppers in the Premier. Or paprika to. Preserved with salt water as well. To add flavor to another. Salty, spicy flavor is a little bit of olive oil is sold in supermarkets are large.
The manufacturers will adopt an olive green. Also supplied with the machine, pull out the seeds. The stuffed peppers are peeled down. Pepper is used most of the winter. Which is not very spicy. Chili is popular in Myanmar, p. And red bell pepper. Then be bottled pickle brine. Fresh and processed through these Popular to eat with a salad. Decorative plates. Used as an ingredient of food. Cut into small pieces to add flavor to foods such as onions and cut crosswise into glasses on canapes. The open sandwich. I can not play it.
Olive oil is a fruit that is most Did you know that in the olive oil to the 100 grams to 20-30 grams, but the ark of the olive oil is not easy. Must go through several steps carefully. From screening and with the workers. The machines do not. The olive is not the same. Also, be careful not to cause damage in the storage and transportation facilities.
The juice, olive oil.
How to chest cold pressing olive oil (cold press), beginning with ancient olive mill and the thickness of the meat. Then go into the ark, without heat oil to help it. The oil flowing out of the ark of the best quality oil. The purity of the oil first. Pressing need to continue to use more force. The oil has a lower quality. This tool is made of stone and a major force.
Olive oil has a modern plant and machinery in the heat. Olive oil mill and refinery. But olive oil is a quality not as good as a chest cold and old. Olive oil has been the case. It must be kept in the cellar where the temperature is cold enough for several weeks to get caught up on the dirt. Then take a second and bottled for sale.
Types of olive oil.
Olive oil can be divided by. Olive oil, based on quality, quantity of acid in the oil. It is also widely known as a "pure" with
Of olive oil.
Of extra virgin olive oil, Extra Virgin Olive Oil.
The best quality. The acidity of less than 1% of oil that comes out really clean. The olive taste and smell.
Virgin olive oil are very good Superfine Virgin Olive Oil.
The low acidity of not more than 1.5%.
Virgin olive oil are better Fine Olive Oil.
The low acidity of 1.5 to 3% - olive oil, the pure Virgin or Pure Olive Oil acidity of not more than 4% (if not then I do not use oil to light it) by the smell of olive is the only one. other.
The value of the acid. That determine the quality of olive oil. Taste and smell of olive oil. Also vary by area planted. Olive oil of the same.
It smells and tastes can vary. In the wholesale trade of olive oil must be sampled as before. However, the wine tasting.
The countries that produce olive oil, each country has its own instance, Character.
Greece is thicker than (Heavy Texture).
Spain has a strong odor and taste than any other country.
French (Provencal) has a sweet aroma (Fruity).
Italy and Spain have a similar flavor to stand out.
Of olive oil.
Of extra virgin olive oil, Extra Virgin Olive Oil.
The best quality. The acidity of less than 1% of oil that comes out really clean. The olive taste and smell.
Virgin olive oil are very good Superfine Virgin Olive Oil.
The low acidity of not more than 1.5%.
Virgin olive oil are better Fine Olive Oil.
The low acidity of 1.5 to 3% - olive oil, the pure Virgin or Pure Olive Oil acidity of not more than 4% (if not then I do not use oil to light it) by the smell of olive is the only one. other.
The value of the acid. That determine the quality of olive oil. Taste and smell of olive oil. Also vary by area planted. Olive oil of the same.
It smells and tastes can vary. In the wholesale trade of olive oil must be sampled as before. However, the wine tasting.
The countries that produce olive oil, each country has its own instance, Character.
Greece is thicker than (Heavy Texture).
Spain has a strong odor and taste than any other country.
French (Provencal) has a sweet aroma (Fruity).
Italy and Spain have a similar flavor to stand out.
Types of Flour used to make flour for the bakery or pastry.
Start a bakery for people that are confused. What should we buy flour stored in the home. The difference between each type. Interchangeable or not.
Types of Flour used to make flour for the bakery or pastry.
Flour used to make bakery or pastry dough, which is the major wheat flour is different from other types. The protein has two types of glutamate in the (Glutanin) and the A soil (Gyladin) When the dough has been combined with protein and 2 to be together as a gluten "Gluten" is a consistent look. The flexible rubber makes it possible to store the gas into the structure of the baked goods.
Pastry flour is sold to a third type is.
Cake flour - Cake Flour / Soft Flour.
Low protein content ranged from 7 to 10 milled from soft wheat. When the hand-rubbed to a soft, smooth, white flour than bread. And flour.
Diet such as bran, flour, chocolate cake, cake ฝaitag cake, plum cake, Bael.
Bread Flour - Bread Flour / Strong Flour / Hard Flour.
High protein content ranged from 12.5 to 14 mills from hard wheat used for bread and products made with yeast swells. Such as white flour or Hong Goose brand. The meat.
Recipes that use bread flour such as bread, shredded pork, chili paste, New Delhi, bread, butter.
Purpose Flour - All Purpose Flour / Plain Flour.
Moderately high protein content is between 10 to 11 from a mixture of hard and soft wheat in the right proportions to make bread, cakes, noodles, pastry Pateagok๋ some time to massage less than bread flour. The flour that was headed wide with the brand of bread flour, cake flour. The fine grain size than Than white flour and bread.
Recipes such as bread, noodles, flour, bread, cakes, Pateagok๋.
Protein sorting is ascending.
Cake flour -> Multi-purpose flour -> bread.
That is why cake flour, the cake came out soft and fluffy as it has. Low protein content. It is easy to cure. If you use flour with high protein content makes it dense and heavy cake. There are also other related baked goods such as flour.
Wheat flour (whole wheat flour, wheat flour, whole grain).
The production of wheat is Etaa the seed coat out only. The wheat germ that is superior to the existence of which has not been polished white rice is part of the seed is also included.
Cooking of wheat flour and white does not need to add water, mix the eggs, a chocolate spa treatment to take longer. The crude fiber powder and noodles made from wheat flour. I cooked a soft boil. It takes longer than usual.
Flour Self-Rising.
Starch is a mixture of substances that make up the full light powder. The key ingredient is. Multi-purpose flour + baking powder + salt is usually sold abroad without the hassle of mixing flour and water and other swells. Often sold for making a cake.
Self-Rising Flour ratio of this kind.
All-purpose flour 1 cup or 95 to 100 g.
Baking powder 1 1/2 teaspoon or 3.2 grams.
Salt 1/8 teaspoon, or about a handful.
Types of Flour used to make flour for the bakery or pastry.
Flour used to make bakery or pastry dough, which is the major wheat flour is different from other types. The protein has two types of glutamate in the (Glutanin) and the A soil (Gyladin) When the dough has been combined with protein and 2 to be together as a gluten "Gluten" is a consistent look. The flexible rubber makes it possible to store the gas into the structure of the baked goods.
Pastry flour is sold to a third type is.
Cake flour - Cake Flour / Soft Flour.
Low protein content ranged from 7 to 10 milled from soft wheat. When the hand-rubbed to a soft, smooth, white flour than bread. And flour.
Diet such as bran, flour, chocolate cake, cake ฝaitag cake, plum cake, Bael.
Bread Flour - Bread Flour / Strong Flour / Hard Flour.
High protein content ranged from 12.5 to 14 mills from hard wheat used for bread and products made with yeast swells. Such as white flour or Hong Goose brand. The meat.
Recipes that use bread flour such as bread, shredded pork, chili paste, New Delhi, bread, butter.
Purpose Flour - All Purpose Flour / Plain Flour.
Moderately high protein content is between 10 to 11 from a mixture of hard and soft wheat in the right proportions to make bread, cakes, noodles, pastry Pateagok๋ some time to massage less than bread flour. The flour that was headed wide with the brand of bread flour, cake flour. The fine grain size than Than white flour and bread.
Recipes such as bread, noodles, flour, bread, cakes, Pateagok๋.
Protein sorting is ascending.
Cake flour -> Multi-purpose flour -> bread.
That is why cake flour, the cake came out soft and fluffy as it has. Low protein content. It is easy to cure. If you use flour with high protein content makes it dense and heavy cake. There are also other related baked goods such as flour.
Wheat flour (whole wheat flour, wheat flour, whole grain).
The production of wheat is Etaa the seed coat out only. The wheat germ that is superior to the existence of which has not been polished white rice is part of the seed is also included.
Cooking of wheat flour and white does not need to add water, mix the eggs, a chocolate spa treatment to take longer. The crude fiber powder and noodles made from wheat flour. I cooked a soft boil. It takes longer than usual.
Flour Self-Rising.
Starch is a mixture of substances that make up the full light powder. The key ingredient is. Multi-purpose flour + baking powder + salt is usually sold abroad without the hassle of mixing flour and water and other swells. Often sold for making a cake.
Self-Rising Flour ratio of this kind.
All-purpose flour 1 cup or 95 to 100 g.
Baking powder 1 1/2 teaspoon or 3.2 grams.
Salt 1/8 teaspoon, or about a handful.
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