Sunday, 22. November 2009
Crock-pots… almost everyone has one, but do they use them? Many just stay in the cupboard, completely underused. Slow cooking has been used for hundreds of years to get the most out of food, but it used to be a lot more work than it is today.
Ancient History
People have been slow cooking their meals ever since they learned how to smelt iron and make a pot. A large kettle could be simmering over the fire throughout the day, or a small, covered Dutch oven could be set into the coals for cooking. It has long been known that slow cooking has many benefits for our food. The downside to the old methods is the constant tending needed for the fire, as well as frequent stirring of the food.
Slow cooking tenderizes even tough cuts of meat through the gradual softening of the fibers in the meat. The low heat gradually melts the natural collagen within; making a delicious, thick, and gelatin-rich meal that is full of nutrition. Long cooking times over low heat slowly breaks down the fibers in tough root crops like rutabagas, parsnips, and turnips. It also tenderizes stored crops like dried beans and lentils until they are not only tender, but also delicious.
Today’s Crock Pot
In the’50s, Naxon Utilities Corporation of Chicago created the first slow cooker. It was called the Beanery All Purpose Cooker, and it was designed to help people cook baked beans. It was basically a ceramic pot that fit inside a metal pan with heating elements around the inside. This kept the heat even all around the food, but kept it out of direct contact.
In’70, Rival bought Naxon. They took a look at the Beanery and renamed it the Crock Pot. In the early 70s, more women were working outside the home than ever before. The Crock Pot helped them to still provide a hot meal at the end of the day to their hungry families even though they were working all day.
As the years have passed, the Crock Pot has been improved. With features like removable ceramic inserts for easy cleaning and more settings, it has become more useful than ever before. Unlike older models that only had High and Low settings and were in one piece, making cleaning difficult; the newer models often feature a Warm setting as well as being easier to take care of.
Long ago, women cooked many different meals slowly over the fire. Today, our crock-pots offer even more versatility. Stews, roasts and casseroles are very common meals that are made every day in the crock pot, but you can also make dishes like lasagna, sweet and sour chicken, and even your best chicken noodle soup recipes in your slow cooker.
You can also emulate your ancestors and bake breads by slow cooking. The more you use your crock-pot, the more creative you will get. You may even try desserts and dips if you get adventurous.
When you are choosing a chicken noodle soup recipe you can choose from so many different cuisines. Almost every single one has a version of chicken soup. Do you want one like Grandma used to make? How about a Mexican version? An Asian soup?
Posted in Cooking by Ken Kudra -
Tuesday, 17. November 2009
It is not news that the cuisine of America and the cuisine of Mexico are quite different things. Mexican food recipes, for example are certainly not all that similar to those found in America. Strangely enough, Canadian food is rather similar to our own, as is often the case with neighboring countries – so why is the culinary tradition of our southern neighbor so different than ours? Mexican recipes use different ingredients than we commonly see in the average grocery store and create flavors, which seem exotic to American palates.
Some Mexican Food History
There are two important reasons why Mexican food differs so greatly from the standard fare in the United States. One is historical. Unlike the United States, Mexico spent a much longer time as a Spanish colony than did the US. It is true that parts of the US were originally Spanish territories, though the Spanish colonial period lasted for a much briefer length of time here, with the influence of Spanish cuisine being pronounced mostly in regions, which were once Spanish territory, largely those bordering Mexico.
Most of the US was instead colonized by settlers from northern Europe, with cuisines, which differed greatly from Spanish cooking. These immigrants had a much greater influence on the culinary scene in the fledgling nation, accounting for much of the difference in Mexican recipes and those having their origin in points north.
European settlers arriving in Mexico came largely from Spain for a long time, having a much larger influence on the diet of the country than any single immigrant group in the United States ever did. In fact, many traditional Mexican recipes are directly from Spain or are adaptations of Spanish classics using local ingredients where the ingredients used in Europe were unavailable locally. The predominant influence of this one cuisine led to a mixture of Spanish and native cuisines, which evolved into what, we now know as Mexican food.
Mexico has of course had significant numbers of arrivals from outside of Spain since, especially settlers from Syria and Lebanon, who brought one of their traditional dishes – shawarma with them. This has been adapted into the Mexican classic al pastor. However, the Spanish influence is stronger than any other in the Mexican kitchen is.
Since the US has a much more diverse population, no single nationality’s cuisine ever assumed quite the dominance over American cooking as can be seen in Mexico with Spanish influence. The development of Mexican food is largely the product of two cuisines rather than many melding together over time.
Different Ingredients
The other important factor behind the difference in the cuisines of the two countries is geographical. The Spanish had to adapt to the ingredients, which were available in Mexico, just like the pilgrims learned to cook the local produce in Massachusetts. In Mexico, ingredients like corn, chilies, avocados, pumpkins, tomatoes and others which were new to the conquistadores quickly became staples and were cooked along with old world ones like rice, coriander and olives.
This fusion of ingredients native to Mexico and those brought from Spain and the cooking methods of both old world and new is what brought Mexican food to fruition. In fact, this is probably the most popular fusion cuisine in the world, though people rarely think of Mexican food as anything but its own distinctive cuisine, which of course it is as well. From Mexican food recipes like huaraches to menudo, mole to Mexican casserole recipes, Mexican food is something with a flavor which is uniquely its own.
MexicanFoodRecipes.org is the place to look if you want to find the most comprehensive list of excellent Mexican recipes all in one place. We have everything from tacos to tamales and fajitas to casseroles, soups, salads, salsa recipes and everything else you can think of, which you can cook yourself at home with ease.
Posted in Cooking by Ken Kudra -
Monday, 16. November 2009
The term Expresso coffee derives from the Italian word espresso and translates to brewed for you. This term has been used to identify a particular type of coffee since the beginning of the 20th century. While this method is actually older than that term. Not everyone understands what the term Expresso coffee actually means.
A popular misconception is that Expresso coffee is different than pother coffee because of the beans that are used. This simply is not true. There are specialty beans that are popular with Expresso coffee but they alone do not make a cup of coffee Expresso coffee.
The blend of the beans is also something that is often credited with being what is different with Expresso coffee. Blends just like beans may be made with Expresso coffee in mind but this does not mean that a cup of coffee made with these blends is Expresso coffee.
While others believe that it is the roast. A roast of a coffee pertains to how strong a cup of coffee is. Expresso coffee may very well be bold but not all people prefer their Expresso coffee bold in fact there are some areas of the country that tend to prefer a light roast. The traditional roast in Italy is a medium roast. The roast actually is all up to personal taste.
Most coffees are rated by the type of beans that are used or the blend, but Expresso coffee is different than other coffees due to the fact that it actually relates to the method used to brew the coffee. This does not imply that there are not specific beans and blends that are designed to be used in the brewing process of Expresso but rather that it is the brewing method that is truly unique to Expresso coffee. While it is traditional to serve coffee in a mug or coffee Expresso coffee is actually served in a small cup that resembles a child tea cup. This cup only hold a shot of coffee not a full 8 oz as do most coffee cups. What truly makes Expresso coffee Expresso is that it is brewed under a large amount of pressure using extremely finely ground beans.
Making expresso coffee is a skill. A properly made cup of expresso coffee will have a light brown layer on the top. This layer is known as crema. Crema can only be produced if the coffee is made properly. In order to make an authentic cup of espresso you must have a true espresso machine. The difference in machines is how much pressure is applied to the brewing process.
Brewing the coffee is not the only thing that makes Expresso coffee unique. The way it is properly drank is also a unique experience. Expresso should be held up to the nose and smelled by taking a large whiff of the aroma of the Expresso coffee. Then the coffee should be drunk in several swallows. Then the cup should be placed back on the serving saucer with vigor.
Some people may look at a drinker funny if they add sugar to expresso coffee but actually this practice is accepted in Italy. However to truly savor the expresso coffee it should be drank straight. This will allow you to truly enjoy the experience the way it is intended.
For more information on tassimo t discs or expresso coffee, visit Latte Nite.
Posted in Coffee by Lucia Latte -
Sunday, 15. November 2009
There are many different ways to make pumpkin soup. While you may not be able to think of many variations off the top of your head, there are many different recipes for this soup beyond the creamy classic version. One such easy version involves pouring honey over the pumpkin, garlic, and onions before roasting them. The roasted vegetables are then made into a delicious soup.
Another easy pumpkin soup variation to try is pumpkin and cheese. This is a simple soup you can make using canned pumpkin puree. Simply add in your ingredients like spices, cream, broth, brown sugar and some grated cheddar cheese. Serve this soup with some fresh rolls or melt some grated cheese on top until it is bubbly and delicious.
A further variation on pumpkin soup uses Marsala wine and real maple syrup. The rich flavors combine to create a delicious soup. Always use real maple syrup for this variation. Imitation syrups do not create the same flavors in your soup.
You can also change the flavor of your soup by trying a new cuisine. Take your basic pumpkin soup and change the spices. Before you know it, you will have a Mexican, a Thai, a Haitian, or a Jamaican soup instead. While they all started with the same base, the spices will prevail, changing the flavor and making a new soup.
For a more exotic flavor, try pumpkin ginger soup. Ginger will give this creamy soup a bit of heat and Asian flavor. If you like it hotter you can add some chilies as well. Garnish the soup with a little chopped cilantro and pumpkin seeds. If you like a whiter soup, try using white pumpkin. This soup is not your average pumpkin soup! Serve it as an appetizer for an Asian themed meal or serve it alone.
Specialty ingredients can also alter the results of your soup. Bacon adds a nice smokiness to the soup, while chocolate will make the most delicious dessert soup. Pumpkin soup can be spicy, too. Peppers of various types as well as curry and other spices can be used to create a complex flavor. Peanut butter can make a distinctive soup when mixed with pumpkin and sausage. This is a fast recipe that can be put together in a short amount of time.
Ingredients you traditionally associate with fall like apples are often added to pumpkin soup. You can use other winter squashes like butternut or acorn in your soup. Even sweet potatoes will add a new twist, adding their own sweetness and texture. Do not be afraid to use herbs to create different flavor blends in your soup. In the hot days of summer, try a chilled pumpkin soup that will help your guests cool down admirably.
No matter what changes you make to your pumpkin soup, you will be eating a delicious, rich soup that will fill you up. The velvety texture feels good in the mouth and the cream gives you a satisfying taste. Even if you do not have a lot of time you can make pumpkin soup. Simply make it in the crockpot and let it cook while you are busy.
A delicious pumpkin soup recipe will make your holiday dinner spectacular! Imagine serving an appetizer of rich, smooth pumpkin soup on Thanksgiving to all your relatives. They will be oohing and ahhing over the soup so much they may forget the turkey!
Posted in Cooking by Ken Kudra -
Sunday, 8. November 2009
One of the reasons it will pay for you to learn about a good waffle recipe is that waffles are among the most favored foods being consumed by the average American. All you need to do is enter a supermarket and look at the frozen foods and chances are that you will see some frozen waffles sitting alongside frozen pizzas and pound cakes as well as turkey dinners.
Of course, a frozen waffle is not going to taste too good which is why you will want to find some good waffle recipes to help you create better tasting waffles. In fact, if you spend your Saturdays and Sundays in a more effective manner you can easily concoct some delightful waffles that you can serve up to the family. Nothing can quite beat a well made homemade waffle.
What’s more, besides the waffle recipe you must also have a good waffle maker of which there are a wide variety of options to choose from that you can purchase for between thirty and three hundred dollars. In addition, you must also have a recipe that will help you cook up some wonderfully delicious hot buttermilk waffles that are delightfully light and crispy. When served with some butter and some maple syrup and with whipped cream and strawberries you will really be able to give your palette a wonderful gift.
As you start using different waffle recipes you will soon come to learn that you should make an effort to separate the egg white from its yolk. This will help you to cook up waffles that are fluffy and white in color as well as very light. Adding beaten yolks separately to the batter’s wet ingredients is recommended after which you can beat the white of the egg until it becomes stiff and then you can add the whites of the egg separately to the batter.
As for the actual recipe you will need to look at what should go into the toppings which in most cases would require using dark chocolate, heavy cream, heavy butter, corn syrup and salt as well as some vanilla. Next, you have to follow the directions to show you how to cook and create the right kind of batter. Typically this will involve using dark chocolate, chocolate without any sweet in it and some heavy cream and large-sized eggs; in addition, you will need to use some milk and cake flour and sugar as well as baking powder plus some salt.
Put all this in a bowl that is heatproof and then mix cream with chocolates that have already been chopped. Add to this some boiled water and set the mix on low heat. After that you have to whip up the mixture until the mix thaws out. Next, you can remove the bowl from the heat and then remove the boiling water and also beat up the mixture till it turns soft. Allow to cool and stir the batter once in a while until the mixture returns to normal temperature.
When it comes time to look for a good waffle recipe do not forget to check out those recipes that involve using cinnamon raisins and cinnamon maple butter. In fact, you will also want to find out more about how to make the delightfully tasting banana nut waffles which are accompanied with some tasty banana butter. Then, there are also the pumpkin pie waffles that make for excellent fare.
Then you will need to preheat your waffle maker after which you can use egg whites that have stiffened and then fold it into your batter till you notice a white streak. After that, and to get your waffle recipe to provide desired results, you need to use the waffle maker according to its operating instructions. That’s all there is to creating exciting waffles!
You can find your next deliciousrecipe for waffles on Ben Cooks website dedicated to waffles. If you want to know how to make homemade waffle recipe and other tasty waffles his site is the place to check.
Posted in Cooking by Ben Cook -
Friday, 6. November 2009
In North America, pumpkins refer specifically to a certain type of squash that is normally orange in color. In many parts of the world, they call any winter squash a pumpkin. Did you know that there are many uses for traditional pumpkins besides carving them for Halloween or making pumpkin pie?
Both the seeds and flesh of the pumpkin are edible and can be used in many recipes. The seeds are full of zinc, which is a mineral that is necessary for good health. Add the roasted seeds into cereals, snack mixes, breads or just eat them as a snack. If you have tasted pumpkin pie and butternut squash, you have a general idea how the pumpkin flesh will taste. This vegetable can be made into both savory and sweet dishes your family will love.
A whole roasted pumpkin can be quite a sight on the table. Pumpkin can be used to make delicious sweet breads. Drop in a handful of cranberries for a holiday dish. Spread pumpkin butter on your toast in the morning instead of butter. You can also use it in your morning granola with a dollop of yogurt for breakfast. Toss in a few toasted pumpkin seeds too.
Use pumpkin to make rich cakes, muffins, and cupcakes. Their spicy goodness is always welcome. Make a pumpkin roll with cream cheese filling to have for the holidays. It tastes great and looks pretty! Pumpkin cheesecake is a seasonal favorite in many places and it is easy to find in the fall and winter. Use pumpkin in cookies and pudding too. All of these recipes are great ways to get more pumpkin in your diet.
While many people have not tried pumpkin soup, it is a delicious way to include this versatile vegetable into a meal. You can make it spicy, creamy, and roasted or you can make it into chowder. Serve it as a complete meal or as an appetizer. Top the soup with a dollop of sour cream or a few toasted pumpkin seeds for a beautiful presentation.
Pumpkin is great to add to rice or pasta dishes. Try some delicious pumpkin risotto or make a filling for ravioli out of pumpkin. Mix chunks of pumpkin with other vegetables and make a roasted veggie dish. Mix pumpkin with cheese and polenta for something new. Pumpkin is full of vitamins like beta-carotene. Add more to your seasonal dishes and help boost your immune system for winter.
Add pumpkin to your morning by making pumpkin donuts, muffins, scones, and pancakes. Serve your pancakes with whipped topping or syrup. Pumpkin is so versatile it works equally well with sweet or savory. Mix up the flavors by adding crumbled bacon bits to your pancake batter.
Pumpkin ice cream, pie, and tarts can also be a great way to end a meal. They are not as sweet as cakes and cookies. This is a great way to add the flavor of pumpkin to your meal and celebrate the fall season.
Choosing recipes for creamy pumpkin soups will build up your collection of delicious delights for the holiday season. These creamy soups warm you up and taste marvelous. Take some time to explore thick creamy soups. They are truly a gourmet experience.
Posted in Cooking by Ken Kudra -
Sunday, 1. November 2009
Did you know that coffee is the most ordered beverage in the world other than tea? For more than a century, this particular drink has captured our sense of taste and smell due to its aromatic features. A sip of this brew is as important as our meal for most of us coffee lovers.
Coffee beans which are grown mostly in tropical countries are the source of its varying mix. Some of these beans are known for their unique tastes. The most common type of coffee bean are Robusta and Arabica varieties.
Even though instant coffee is an option, most people will want to get their own maker for brewing coffee at home. After you use it for a while, it will become almost vital for your day to day living. Coffee makers are convenient and economical and we can rely on them to provide us with a cup of freshly brewed coffee, day in and day out.
Just like any other coffee maker accessory, one of the most fundamental is the water filter. Contaminants found in regular tap water can greatly affect the taste of your blend. Using paper filters is much more expensive than using water filters for your coffee maker. These filters also come with the ability to remove tiny particles in the regular tap water, thus protecting your coffee maker from excessive wear and tear.
Other important coffee maker accessories are coffee filters, which strain out the ground coffee beans and keep them from mixing with the brew. If you have these in your coffee maker, you can always be sure that you will never get to sip any ground coffee residue while enjoying your freshly brewed coffee.
Another is the cloth filter which is more economical because you get to use it more than once by rinsing it clean after each use. Gold coffee filters are the most expensive. These are edged with real gold and are more resilient than other filters.
An additional coffee maker accessory are the millers. If you have these in your home, you will be able to make your own ground coffee by grinding the coffee beans yourself. Its razor sharp edges make it very efficient in grinding and milling hard coffee beans.
Coffee lovers around the world just can’t live with a sip of coffee. The wonderful aroma it gives is more than enough to give us a jolt and awaken our senses. So if you love coffee and love making it in your home, you should have these wonderful coffee maker accessories to help you make just that right blend.
One of the best coffee maker accessories that you might add to your home coffee bar are Krups Coffee Maker Accessories.
Posted in Coffee by Celia Hand -
Tuesday, 27. October 2009
Sandwich wraps are the perfect quick meals for busy people. For breakfast, lunch, dinner, or even a snack they make meals in minutes and can always be different. With only a few ingredients you can create a flavorful meal-on-the-go anytime.
Here is a simple procedure to put a healthy and delicious wrap together in just a little bit of time. It’s quick, easy, and flexible and allows for your own tastes, the seasons, or for what you may have on hand at the time you make your sandwich wrap. Just take the ingredients you are using and layer them down the center of the wrap, leaving an inch or so at the bottom to close the wrap when you are finished.
1. The type of wrap you choose can be anything from soft tortilla shells (plain, whole grain, flavored varieties like spinach, tomato, etc.), kale leaves (just be sure to cut out the hard stem and use the soft leafy portion and use raw or steamed), or large lettuce leaves, or even some steamed cabbage leaves.
2. Select a spread for the wrap base. This is what will go underneath all of your ingredients. Spread a layer, as thin or as thick as you like, on the wrap that you have selected. Here are a few ideas for ingredients to spread on your wrap: mayonnaise, cooked sweet potatoes, sour cream, olive tapenade, or plain or flavored cream cheese.
3. Fill the wrap. Choose a single item or a combination of items and place as much as you like down the center of the sandwich wrap. Try tofu (bake and seasoned), cheese (sliced or shredded), leftover cooked chicken or steak, avocado, canned salmon or smoked salmon slices, etc.
4. Fill up your sandwich wrap with a variety of vegetables or fruit. Here is a great way to get more of these healthy foods into your diet.
Vegetable Suggestions: select a variety from broccoli slaw, fresh tomato slices or diced tomatoes, shredded lettuce, peeled and thinly sliced jicama, marinated artichoke hearts, shredded cabbage, shredded carrots, sliced mushrooms, sliced scallions, sliced roasted red peppers, sliced sweet bell peppers, very thinly sliced fennel, chopped or diced onion, thinly sliced cucumbers, etc.
Fruit Suggestions: dried cranberries, orange slices, diced or sliced apples or pears, peach slices, sliced strawberries or mango, raisins or dried fruit of choice, fresh blueberries or blackberries, sliced mango, diced cantaloupe or honeydew melon, etc.
5. Add a little flavor topping. This just puts a little extra zip into the wrap. Place as much of the flavor topping as you like on your vegetable or fruit layer. Depending on the type of wrap you are making, here are some topping suggestions.
Crunchy/Salty/Spicy Flavor Toppings: cooked and crumbled bacon bits (regular or vegetarian), pickle relish, peanut sauce, a little chopped fresh herbs of choice like mint, basil, dill, oregano, or cilantro, chopped nuts, salsa, oyster sauce, or a sprinkling of soy sauce
Sweet/Spicy/Crunchy Flavor Toppings: nutmeg or cinnamon, some chutney, chopped nuts, a flavored granola, maple syrup, honey, mini-chocolate chips, a spoonful of marmalade or all-fruit spread, etc.
When you have everything added to your wrap sandwich, just fold up the bottom flap over your ingredients and then fold in each side, one over the other to close it.
Sandwich wrap ideas are easy to come up with and here are a few quick meal ideas to get you going.
- whole grain tortilla wrap, mashed baked sweet potatoes, sun-dried tomatoes in oil (drained and sliced), crumbled goat cheese, a couple of whole fresh basil leaves
- whole grain tortilla wrap, peanut butter, canned (drained) fruit cocktail, brown sugar
- spinach flavored tortilla wrap, garlic hummus, grilled chicken slices, thinly sliced cucumber, sliced apples, chopped fresh mint
- whole grain tortilla wrap, cashew butter, sliced mango, sliced strawberries, agave syrup, cinnamon
- spinach flavored tortilla wrap, basil pesto, cooked vegetarian sausage links sliced lengthwise, shredded cheddar cheese, diced tomatoes
- lettuce leaf, mustard, deli ham slices, roasted red pepper slices, goat cheese
- spinach flavored tortilla wrap, garlic hummus, canned tuna (packed in water, drained, and flaked), cottage cheese, a sprinkle of Italian seasoning, radish sprouts, capers
- tomato flavored tortilla wrap, tomato pesto, cooked and mashed black beans, sliced cucumber, sliced roasted red peppers, shredded cabbage, crumbled goat cheese, sprinkle of dried basil, a drizzle of Italian dressing
Laura Cokherell, a food lover, maintains her site at www.quick-salad-recipes.com, offering simple solutions to meal preparation for everything from breakfast to dessert, including more of these sandwich wraps. Creating fresh and healthy meals has never been easier or faster with these quick recipes that use just a few ingredients, simple preparation, and natural food.
Posted in Cooking by Laura Cokherell -
Friday, 23. October 2009
Are you someone who has a lot of trouble telling different kinds of steak apart? It is not an uncommon tendency, particularly among those of us who eat our steak mostly in restaurants. However, if you would like to start making your own steak dinners at home, you can learn how to do it. Let us take a look at the options available and the best ways to prepare them.
Rib Eye – A good cut for beginners and popular all round choice in restaurants, this fatty steak is flavorful and juicy, and works well in most cooking situations, whether broiled, grilled, or pan-fried.
New York Strip – A tender, versatile cut of meat, New York Strip is also pretty flavorful, and is prepared best by grilling or pan-frying. Skip broiling this one, and trim fat only after you have cooked the steak to retain the most flavor.
Tenderloin – This is one of the most expensive cuts of steak on the market, and is extremely tender and lean. That has why many decide to pan sear it in butter, or cook it in a wrapping of bacon. Due to its price, most people only cook tenderloin as a special treat.
T-Bone – We have all heard of the t-bone, a combination tenderloin and New York Strip. Porterhouse steaks are a kind of large, tender t-bone steak that is cut further up the loin. They can be pretty tricky to cook, since the bone makes it hard to cook evenly throughout. This is not a steak for those who prefer their meat well done, and it does not sear or pan fry well. Try broiling or grilling a t-bone for best results.
Flank Steak – A long, thin cut that is usually used in London Broil; this is also a favorite in grilling season. The large size of this cut makes it great for serving more people. Remember that this is a flavorful steak, but the flavor comes with toughness. Marinate it and broil or grill whole, then slice on the diagonal, across the grain.
Skirt Steak – This cut is a lot like flank steak in flavor and toughness, and is an old cowboy favorite that has a number of different cooking options. This is a great choice, whether you are cooking steak indoors or outside. Use it in fajitas, or stuff and braise it.
Top Sirloin – A popular budget steak, top sirloin is more tender than flank steak but tougher than tenderloin. This lean cut ought to be pounded and marinated, and is great in kebabs. However, it can be cooked in an assortment of other ways.
You can make a great steak marinade out of ingredients you already have in your kitchen. If you would prefer to follow a real recipe, check out the many choices at EasySteakMarinades.net for some delicious marinades. Your steak will thank you for it and so will your hungry family.
Posted in Cooking by K.C. Kudra -
Saturday, 17. October 2009
Preparation Of Basic Foods: Dairy Produce.
Eggs: Part Two
Poaching: boil 40mm water in a frying pan; add a teaspoon of salt and a teaspoon of vinegar. Crack egg into cup, inspect and tip into water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and simmer for 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.
Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a small pan. Cook the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, after about 5 mins.
Fried Eggs: Melt enough butter to easily cover the base of a frying pan. Tip the egg(s) in gently and fold the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a fish slice.
Baked Eggs: lightly grease an oven-proof dish and slide the egg(s) gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same bowl after the whites have set to your liking.
Omelette: buy a pan and keep it solely for omelettes! The base should be smooth and clean. Allow two eggs per person; beat lightly and add salt and pepper to taste. Heat enough butter to cover the base of the frying pan. When the butter is hot, pour in the eggs; as it sets, lift up the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid is set, tilt the pan forward and roll the omelette over. Serve immediately on a hot plate. It can be filled with almost anything, before being rolled over.
Pouring Custard: beat 2-3 eggs for every one pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring to taste; cook in a double pan or jug and hot water until the required thickness has been achieved. If it is not to be served immediately, pour a thin layer of water onto it to stop a skin forming.
Baked Custard: proceed as above but then transfer the custard into a lightly greased shallow dish; sprinkle sparsely with nutmeg and place the dish in water to halfway up its sides. Bake at 350 F for 35-45 minutes; you can test its solidity by inserting a knife, which should be clean on withdrawal.
Steamed Custard: proceed as for above, but cook in a steamer or a pan in boiling water. The length of cooking time is about the same too.
Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 minutes. A little jam can be placed at the bottom of the pastry case first, if preferred.
If you would like to learn more about food in general or Traditional Welsh Recipes in particular, please pop along to http://welsh-recipes.the-real-way.com/
Posted in Cooking by Owen Jones -