- Lasts about two years in the freezer
- 1/2 the price of chilled juices
- 1/5 the price of squeezing your own
- Manufacturing process has improved greatly
- Minute Maid is one of the best rated
- Tropicana was second favorite
Feel free to browse.
GLAZE
Filling
The difference between Baking Soda and Baking Powder is that baking soda requires an acid such as lemon to activate. Baking powder uses a dried acid, than when mixed with water will activate.
Here is an easy way to make your own.
Baking Soda is alkaline – Potassium Bicarbonate. It requires an acid to activate and create bubbles
vinegar, lemon, butter milk or sour milk
CO2 gasses are produced
Yeast: A live product of beer fermentation. Cinnamon rolls, etc to rise breads
Cake yeast: dried yeast with corn meal
Compressed yeast cakes – only last a few days
1820 baking soda – pearl ash
1850 – Calcium Bicarbonate is better and replaced potassium bicarb
1865 – Baking soda plus corn starch plus a dried acid such as cream of tartar
Generic kuken dough recipe from germany
Baking powder will combine slowly on the shelf, leaving you with inactive baking powder in about 6 months.
To make your own baking powder
The similar technique can be used to make mini taco salad bowls
INGREDIENTS
OPTIONAL FLAVORS and FILLINGS
You can bake these or put them in a tray with a bed of marinara.
Cheese and Sausage Tray
Cheese Ball
Italian Bites – Use long toothpicks
Quince Paste with Manchego
Grape Tray
Brie and Crackers
Gruyere Dip
Tips
Grated cheese has anti-caking agents in it, so it is good for melting things
Sriracha has Xantham gum – acts as an emulsifier
Sodium Citrate – emulsifier – Good nacho cheese
Nacho cheese
INGREDIENTS
STEP BY STEP
Use homemade stock as your base.
INGREDIENTS
A sauce should fall into one of three categories
1. A roux – Four of the above five start out with a roux
2. An emulsification
3. A reduction
A Roux is made by cooking equal parts flour and butter – usually about 2 TBL each and 1 C of liquid
These five sauces are the building blocks for most other sauces.
– A white sauce – Above roux made with 1 C dairy – usually milk or cream
GREAT FOR
– A white sauce – Above roux made with 1 C clear stock – usually chicken, vegetable or fish
– A Supreme Sauce is a velouté made with 3/4 chicken stock, and then finished with 1/4 cream (mixed) butter and lemon. It is a child sauce of Velouté
– Allemande Sauce is a velouté made with 3/4 C veal stock, and then finished with 1/4 C (mixed) egg yolks and heavy cream.
– Poulett Sauce is made with Allemande Sauce as the base, and then finished with minced mushrooms, parsley and lemon
– Espagnole is a roux made with a brown stock – veal or beef
– A Tomato Sauce is a roux plus tomatoes
– Italian style skips the roux and just reduces tomatoes
– At its most basic :: 4 egg yolks, 1 tsp Karo syrup, 1 bay leaf, plus 1 tsp acid – usually lemon or white wine – whisk continually with a whisk having lots of tines – halfway through the baking process, after it is very warm, add 1 tsp water mixed with 1 tsp corn starch and 12 TBL cold butter (one at a time) – whisk continually until thickened.
Bearnaise is a child of Hollandaise. Start with Hollandaise and add minced shallot, chervil, peppercorns and tarragon just after Step 4 of the Hollandaise Step by Step.
Strain or press through sieve to remove pieces and serve over steak, fish, vegetables, etc.
Another child of Hollandaise. Start with Hollandaise, but at Step 10 rather than using lemon, add 1/4 C orange juice reduced down with a few peppercorns. Add 1 TBL of the reduced liquid instead of lemon.
Always introduce via a cold slurry – water, wine, cognac, tomato juice
More info BY CLICKING HERE, if you need it.
INGREDIENTS
STEP BY STEP
INGREDIENTS
STEP BY STEP
INGREDIENTS
STEP BY STEP
A very easy recipe. Use the above link or CLICK HERE
INGREDIENTS
STEP BY STEP
VARIATIONS
You can also use this recipe with ribs.
INGREDIENTS
STEP BY STEP
Use Grandpa's Thunder Powder or Arghhh Powder for a dry rub, and coat liberally.
Pork Chops
Figs
Sugar
Sal/pepper
Rosemary
1 tblOil
1 Shallots
1 clove garlic
1 tsp Dijon
¾ cu beef stock
½ cu red wine
t tbl corn starch
1 tblbutter
chives
mustard seed
Step by Step
Rosemary Sauce
1 tbl oiol, 1 shallot, 1 clove garlic, ¾ beef stock, ½ cu red wine, 1 tsp Dijon, salt/pepper. Reduce/whisk, add 1 tbl cornstarch to thicken, 1 tbl butter.
Top w/ chives, rosemary, mustard seed
Ingredients
2 tsp olive oil
2 TBS green onions
4 oz mushrooms (coarsely chopped)
2 tsp fresh rosemary or oregano
pinch of salt & black pepper
2 TBS Worcestershire sauce
2 pork chops WITHOUT marbeling
Instructions
1. Saute green onions
2. Add mushrooms and spices – cook 3-5 minutes
3. Make a pocket in each pork chop – Cut into, but not through
4. Spoon stuffing mixture into pork chop
5. Secure with wooden toothpicks
6. Grill as usual
7. Remove toothpicks before serving
Variations: Use brown crimini mushrooms for better mushroom flavor
This is great for when you are on vacation and only have a skillet.
Ingredients
2 pork chops, 1 inch thick
1 Granny Smith apple (peeled, cored, diced)
1/2 small onion (sliced very thin)
1 tsp grated ginger
a few shakes allspice
a few shakes cayenne
1 CU appled cider
3 TBL brown sugar
1/8 tsp. Pepper
Instructions
1. Brine the pork chops (soak in salt water 1 hour)
2. Heat oil in dutch oven to smoke point
3. Put pork chop in and cover – cook 3 minutes
4. Flip pork chop – cook 3 more minutes
5. Remove pork chop from pan, cover with foil, set aside – let rest
– PREPARE SAUCE
6. Put onions into hot pan for two minutes
7. Add diced apple pieces – cook five minutes
8. Add all dry spices – cook three minutes
9. Add apple cider – cook until reduced and slightly thickened (about 5 minutes)
10. Dump any pork chop drippings back into pan and mix
Variations Serve with steamed asparagus
Notes Serve with cinnamon apple wedges or hot spiced applesauce
MEAT
Buy ribs cut “Flanken style” – aka Korean Style Short Ribs – that is 1/4 inch thick strips, cut across the bones so that you get small medallions of bone.
MARINADE
STEP BY STEP
INGREDIENTS
STEP BY STEP
INGREDIENTS
Text Mex Chili Sauce
STEP BY STEP for Cheese Enchiladas
INGREDIENTS
STEP BY STEP
I started researching the difference between American Hash Browns, Jewish Latkes and German Rösti, but the bottom line is there really isn’t a whole lot of difference.
The end result is very similar.
PLEASE READ: The key to successful deep frying is temperature. As long as bubbles are going out, oil cannot be going in. Too cool and the oil will seep into whatever you are frying. Too hot and it will burn, but still not be cooked inside. As soon as the bubbles stop, get it out of the oil. Use a submersible or candy thermometer to monitor temperature closely and keep your temperature as closed to 365º as possible. If you do it right, very little oil will be absorbed.
INGREDIENTS FOR PANKO POTATO LATKES
This recipe is adapted from ToriAvey.com. CLICKING HERE will give you a page of quite extensive instructions and a lot of good information and history about latkes. I recommend you visit Tori’s web page and read about latkes, then stop back here to print out this brief recipe summary, that makes a smaller amount than Tori’s recipe. (Internal Link)
SETUP
STEP BY STEP
Serving Options
NOTES
ANOTHER RECIPE BRIEF – IRISH POTATO PANCAKES
NOTES FROM CHOMPIES
INGREDIENTS
STEP BY STEP
NOTES
XFor a hard sear – Regular sear
Bring cast iron skillet up to 425º and sear.
Brush with hoisin and put in oven at 400º till 120-125º
Let rest 8 minutes before serving
Cooking a lot of steaks for a group – Reverse sear
If you have guests that want their meat cooked to different levels of doneness, here is something that you can do. The only drawback is that it takes a bit longer to cook the meat, but because of that you have more control.
INGREDIENTS
Two-inch ribeye works well for this. You should also consider purchasing one or two nice thick Rib Eye Steaks. You will be able to cook them more efficiently, control the temperature better, and enjoy the party.
NOTES FROM AN EMAIL
We also REGULARLY sell quite a few variations.
NONE of our steaks are EVER given antibiotics or steroids.
Cook it right and it will taste as good as a restaurant steak.