469 lacto course Recipes
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any liquid can be reduced just by heating it - but why wo... and37 Moreany liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.38 ingredients
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sweet onion ,diced, bacon cut in 1/2 inch squares and10 Moresweet onion ,diced, bacon cut in 1/2 inch squares, molassas, dark brown sugar, chipotle powder depending on hotness desired, garlic powder, hunts standard ketchup, frenches yellow mustard, navy beans, qt water, course sea salt and black peper to taste, edit : forgot most important ingredient: 12 oz beer4 hour , 12 ingredients
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oreo chocolate sandwich cookies, finely crushed, divided and4 Moreoreo chocolate sandwich cookies, finely crushed, divided, philly cream cheese softened, semisweet baking chocolate,melted, fourth ingredient...cherries , of course, see recipe made with liquor , as well, if desired.1 min, 5 ingredients
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butter mac nut cookie recipe, flour, powdered sugar and10 Morebutter mac nut cookie recipe, flour, powdered sugar, butter , do not substitute margarine and have at room temperature., more of either raw or roasted macadamia nuts, chopped, i add 2 tsp of lemon zest, you can use either lemon , lime or orange zest., if you like coconut , add about a cup of sweetened shredded coconut or more depending on your preference. the more coconut, the chewier the cookie will be., chocolate chips , either semi-sweet or bittersweet, chopped pecans , walnuts, brazil nuts, hazel nuts or even peanuts., bittersweet chips and orange zest or lemon zest make a fabulous cookie!), course , you can dip your cookie in chocolate! chocoholics, unite! melt 1 cup of chips with 1 tsp of butter in the microwave for 1 minute, stir and dip the cooled cookie bars into the chocolate and lay on wax paper or aluminum to dry. you can even dip the dipped chocolate into some finely chopped nuts or coconute for a fancier cookie.13 ingredients
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Grilled Garlic Asparagusfresh asparagus, rinsed and trimmed and5 Morefresh asparagus, rinsed and trimmed, garlic, minced (add more if you re a garlic lover like us!), course salt (kosher or sea salt), olive oil, freshly ground black pepper to taste, worry about the amount of olive oil - most of it will remain in the bag anyway )15 min, 6 ingredients
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Ratatouilleolive oil, onion, chopped, garlic, minced and7 Moreolive oil, onion, chopped, garlic, minced, eggplants, peeled and cubed, green peppers, seeded, sliced thinly & cut into 2 pieces, zucchini, sliced thin, red ripe tomatoes, peeled, seeded & chopped, salt and pepper, basil, seasoned salt , crazy salt, of course1 hour , 10 ingredients
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Ol South Sorghum Baked Beanscooked beans (kidney, red beans, pinto or whatever you ha... and6 Morecooked beans (kidney, red beans, pinto or whatever you have), bacon, onion , coursely chopped, catsup, prepared mustard, water, sorghum molasses2 hour , 7 ingredients
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Garlicky Roasted Veggiesred potatoes, cut into bite-size chunks and10 Morered potatoes, cut into bite-size chunks, zucchini , cut lengthwise into fat matchsticks, sweet red pepper, cut in long strips, broccoli crowns (2 cups or so), shallot, chopped, garlic, chopped, course sea salt, black pepper, fresh (1 tsp) or dried (1 tsp) thyme, dried dill, olive oil (about 3 or 4 tsp)35 min, 11 ingredients
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Kalamata Potatoesolive oil, red potatoes cut to 1 cubes and3 Moreolive oil, red potatoes cut to 1 cubes, katamata olives, pitted and coursely chopped, basil, chopped, fresh ground black pepper15 min, 5 ingredients
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Watermelon Fruit Salsawatermelon, seeded , coursely chopped and8 Morewatermelon, seeded , coursely chopped, make bigger watermelon cubes if serving as a side salad ), jalapeno pepper, seeded and minced, sweet onion, fresh cilantro, crushed pineapple , no sugar added, cucumber, seeded and finely chopped, lime , juice and the zest, balsamic vinegar9 ingredients
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Creamy Chocolate Almond Butter Cream Frostingconfectioners sugar sifted roughly 3-1/2 cups and7 Moreconfectioners sugar sifted roughly 3-1/2 cups, butter at room temperature (1 stick) (margarine will make a much softer frosting not great for decorating), salt, pure vanilla extract, pure almond extract, liquid - milk preferred - but water works great too., cocoa (i ve tried the 3 oz squares of melted unsweetened chocolate - but really prefer the dried to melted chocolate which made a mess and screwed up the proportions of liquid measurements), equipment needed : mixmaster such as kitchen-aid or hand mixer. couple of bowls. sieve to sift sugar, 1 cake readying themselves to be covered with delicious-tasting chocolate frosting and peeps to lick the beaters (yourself included, of course)8 ingredients
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Spumoni Biscottiall-purpose flour, baking powder, salt, butter, softened and7 Moreall-purpose flour, baking powder, salt, butter, softened, sugar, eggs, almond extract, vanilla extract, shelled pistachios, coarsely chopped, well-drained maraschino cherries, patted dry and coursely chopped, semi-sweet chocolate chips1 hour , 11 ingredients
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Salty Chocolate-pecan Candypecans , coursely chopped and3 Morepecans , coursely chopped, bittersweet chocolate baking bars, white chocolate baking bars, sea or kosher salt4 ingredients
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White Chocolate Orange Sugar Cookiesall-purpose flour, baking soda, salt and6 Moreall-purpose flour, baking soda, salt, unsalted butter, room temperature, white sugar, brown sugar, eggs, grated orange peel (zest) fresh, of course, white chocolate morsels9 ingredients
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Fudgy Joy Cookiesflour, quick-cooking oats, cocoa, teasp. baking soda and9 Moreflour, quick-cooking oats, cocoa, teasp. baking soda, teasp. salt, butter, semisweet chocolate, finely chopped, sugar, brown sugar, eggs, teasp. vanilla, chopped flaked coconut, almonds, toasted and coursely chopped10 min, 13 ingredients
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