6128 how clean scale Recipes
-
how to wrap a tamale, time required : 2 minutes per tamale and19 Morehow to wrap a tamale, time required : 2 minutes per tamale, how, sort the husks, go through the corn husks removing any debris. separate the larger usable pieces from the smaller bits and pieces. save the smaller pieces for later., soak the husks, place the husks into a large bowl. cover husks with warm water. set a heavy item (like a heavy bowl) on top of the husks to keep them submerged., prepare the husks, husks from the water and pat dry. place into a covered dish or a large plastic bag to prevent from drying out. use only the larger and medium sized husks for the tamales. the smaller ones can be used later for ties or patches. when looking at the husk, they have a narrow end, a broad end, and 2 long sides., adding the dough, lay a husk on a flat surface. place 1-2 tbsp of dough onto the husk. when spreading the dough , leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. spread the dough to the edge of 1 of the long sides and 2 inches away from the other long side. try to keep the dough approximately 1/4 to a 1/2 inch thick., spread about a tbsp of filling down the center of the dough ., folding, locate the long side with a 2 inch space with no masa. fold that over, slightly overlapping the other side so the edges of the dough meet. wrap the extra husk around the back., then fold the broad end over the top and then the longer narrow end over the broad end., tying, create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. use these to tie across the middle of the tamale to hold the flaps down., steaming, tamales upright in a steamer. you can buy large steamers made just for this purpose. you may have something else you can use to create the same effect. the key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water., steam for about 90 minutes1 hour 30 min, 21 ingredients
-
first use care and get 1. and13 Morefirst use care and get 1., not too young; but tender and a healthy growth, make your selection carefully and let it be final, otherwise they will not keep ., like wine they improve with age ., do not pickle or put in hot water., this makes them sour, prepare as follows, sweeten with smiles according to variety., sour bitter kind are improved with patience., wrap well in a mantle of charity ., preserve over a good fire of steady devotion ., serve with peaches & cream, poorest varieties may be improved by this process and kept for years in any climate.4 hour 7 min, 14 ingredients
-
-
potatoes, cubed (i just use good ol russets, and i don ts... and8 Morepotatoes, cubed (i just use good ol russets, and i don tsp peel them), malt vinegar (i was taught this using red wine vinegar, but since discovering malt, this is the 1 i use, eggs, hard boiled and chopped, vidalia onion, diced (i use a lil less if i have to use a different onion variety, stalks celery, chopped, dill pickle relish, mayonnaise , no subs, yellow mustard, kosher or sea salt and fresh ground pepper20 min, 9 ingredients
-
-
How To Brine A Turkeycold water, kosher salt, dried rosemary, dried thyme and3 Morecold water, kosher salt, dried rosemary, dried thyme, celery seed, black peppercorns, light-brown sugar8 ingredients
-
How To Make Amish Friendship Bread Starter And Swe...active dry yeast, warm water, flour, sugar, warm milk and3 Moreactive dry yeast, warm water, flour, sugar, warm milk, wooden spoons, non-metal bowl, these are the ingredients for the starter1 min, 8 ingredients
-
How To Make Sourdough Startersourdough starter and1 Moresourdough starter, recipes for homemade sourdough starter the we tried, we had the best results with nancy silverton s from breads from the la brea bakery (villard, 1996). the recipe below is a slightly abbreviated and simplified version of her recipe. you will need an instant-read thermometer, cheesecloth, and a 1-gallon container (ideally, 1 with a lid). make sure that your hands and all utensils that come in contact with the ingredients are clean. use king arthur, hodgson mill, or heckers/ceresota all-purpose flour or gold medal or pillsbury bread flour. make sure to use filtered or bottled water; chlorinated tap water may affect the development of the culture. the starter will be ready to use in about 2 weeks.2 ingredients
-
How To Make Corn Tortillas Rolling Your Ownarticle and11 Morearticle, those of us who are blessed with living in the lone star state may take for granted the steaming hot, flavorful corn tortillas that many mexican restaurants still provide free to patrons. cities and towns of any size at all frequently have a tortilleria, that is, a tortilla factory, where freshly-made tortillas or fresh masa (tortilla dough) can be purchased. or maybe not., in any case , a resourceful cook, particularly 1 who relishes tex-mex fare, will want to be able to produce a batch of corn tortillas. there is nothing quite like the aroma of hot, handmade tortillas. your own tortillas will not only rival the restaurant variety, they will taste even better because they are so fresh., according to the tortilla industry association, tortillas are more popular today in the u.s. than all other ethnic breads, such as bagels, english muffins and pita bread., average (say 6- to 7-inch) corn tortilla contains about 60 calories, a gram or so each of protein and fat, 12 g of carbohydrate and 44 milligrams of calcium. since they are made exclusively of corn flour and contain no wheat gluten, they are an ideal bread alternative for those who are gluten intolerant., but most of all , they are good., corn tortillas are the foundation of classic tex-mex dishes like enchiladas , gorditas, quesadillas, tacos and tostados. mexican cooks have been patting them out for millennia; tortillas are the bread of mexico., this article will concern itself with corn tortillas, rather than the wheat flour tortillas that originated in northern mexico., ingredients for tortilla making are incredibly, and somewhat deceptively, simple. there are only two: corn flour and water. we could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no 1 would do that. and besides, there is a product made by the quaker oats company called masa harina that makes an excellent corn tortilla. masa harina may be difficult to find in some, principally northern, areas of the u.s., and you may have to ask your grocer to serving it for you. it can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 lb, plus shipping), compared to what you pay for it in a local supermarket., whatever you do , don tsp confuse corn flour with corn meal. corn meal is made from a completely different process, and it simply won tsp work for tortilla making., need a big cast-iron skillet or griddle and a tortilla press, too. tortilla presses have become pretty easy to find in kitchen-supply stores. not exactly a high-tech gadget, if you pay more than $20 for 1, you ve paid way too much. if you can tsp find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. you ll also need some plastic bags of the sandwich or freezer variety, but more about that later., in most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of masa harina to 1-1/4 to 1-1/3 cups of water. however, the difference between 1/4 cup and 1/3 cup, while only 4 tsp, can be critical.1 min, 12 ingredients
-
How To Make Cornbread From Scrach Just The Way You...now you must decide if you like it corny or more bread li... and19 Morenow you must decide if you like it corny or more bread like, you like it corney add 2 cup cornmeal to 1cup flour, you like it more bread like 1/2 cup cornmeal to 2/1/2 flour, baking powder, baking soda, you like it sweet add 3 tablepsoons of sugar, salt, eggs, whole milk, if you like your light and fluffy cornbread to have holes add tinny cold butter cubes in right befor cooking, again decide do you like it corney 2 cups cornmeal to 1 cup flour, more bread like 1/2 cornmeal to 2/1/2 flour, now only use 1/2 tsp baking powder, no baking soda, eggs adn 1 egg yolk, whole milk or cream, sourcream or few tbsp buttermilk, you can add a 1/4 cup meltes shorting or lard to make it a rich flakey bread, also decide if you like it sweet with 3 tbsp of sugar21 ingredients
-
How To Plant A Tomatotomato plants, tomato and plant food and3 Moretomato plants, tomato and plant food, good soil (soil is alive with quadtrillions of microbes, dirt is dead stuff), water, fish emulsion5 ingredients
-
Diabetic Friendly Potato Salad Tipshow to: use your favorite way to cook , steam etc and6 Morehow to: use your favorite way to cook , steam etc, potatoes as desired, oil as desired , i use olive, vinegar ( i like white or red wine, herbs ( esp parsley, basil , dill ), salt and pepper to taste, splenda for sweetness7 ingredients
-
How Easy Is This Crepemilk, eggs, vegetable oil, all-purpose flour, salt and7 Moremilk, eggs, vegetable oil, all-purpose flour, salt, sugar for sweet tooths), crepe suzette, butter, sugar, fresh squeezed orange juice, orange liqueur, brandy30 min, 12 ingredients
-
How To Poach An Egg... Properlyegg, white vinegar, saucepan 3/4 filled with water and3 Moreegg, white vinegar, saucepan 3/4 filled with water, slotted spoon, ramekin , measuring cup, or small bowl, a little determination15 min, 6 ingredients
-
How To Cheat At Poaching Eggsegg, saucepan 3/4 filled with water, mug and1 Moreegg, saucepan 3/4 filled with water, mug, ziploc bag or plastic wrap10 min, 4 ingredients
-
How To Fix An Upset Tummyjello , what ever flavor you can stomach and1 Morejello , what ever flavor you can stomach, water total , this can be 1 cup boiling and 2 cups cold1 min, 2 ingredients
-
Not What You Think Sweet Potatoes In Iron Skillethow many : enough sweet potatoes for everybody and3 Morehow many : enough sweet potatoes for everybody, unsalted butter, brown sugar, salt20 min, 4 ingredients
-
How To Cook Spaghetti Squashspaghetti squash, extra-virgin olive oil, salt and pepper30 min, 3 ingredients
Related searches: