755 that everybody 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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The Punch That Everybody Lovescherry kool-aid, strawberry koolaid, sugar, water and5 Morecherry kool-aid, strawberry koolaid, sugar, water, frozen orange juice, frozen lemonade, frozen pink lemonade concentrate, cranberry juice cocktail, squirt soda10 min, 9 ingredients
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Cornbread Dressing That Everybodypacks of sweet cornbread baked according to instructions and11 Morepacks of sweet cornbread baked according to instructions, sage breakfast sausage, onion chopped, red bell pepper chopped, green bell pepper chopped, ribs of celery chopped, garlic finely chopped, chicken broth, rubbed or ground sage, white sugar, salt, pepper30 min, 12 ingredients
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Everybody's-Got-Room-For-Seconds-Casserolevalley fresh premium white chicken meat, drained and7 Morevalley fresh premium white chicken meat, drained, frozen broccoli cuts, condensed cream of chicken soup, mayonnaise, lemon juice, curry powder, shredded cheddar cheese, breadcrumbs1 hour 10 min, 8 ingredients
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Everybody Loves This Easy Chili Dipground beef, old el paso salsa, hormel chili without beans and2 Moreground beef, old el paso salsa, hormel chili without beans, velveeta cheese (if using hot mexican , use mild salsa. if using reg. velveeta, use hot salsa), tortilla chips18 min, 5 ingredients
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Everybody's Favorite Reubencorned beef , about 4 oz, swiss cheese , about 1 oz and4 Morecorned beef , about 4 oz, swiss cheese , about 1 oz, rye bread, sauerkraut, well drained, thousand island dressing, butter15 min, 6 ingredients
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Everybody Adores This Coconut Burfeesweetened condensed milk (nestle is what i use) and4 Moresweetened condensed milk (nestle is what i use), desiccated coconut (use freshly grated coconut), full cream milk powder, milk (i use virtually fat-free to make it slightly guilt-free)30 min, 5 ingredients
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Everybody Loves Hamburger Stroganoff!noodles, butter, onion, finely chopped and11 Morenoodles, butter, onion, finely chopped, garlic clove, chopped fine, mixed mushrooms, thickly sliced, ground chuck, flour, tomato sauce, burgundy wine, beef bouillon, salt, pepper, sour cream, parmesan cheese, grated55 min, 14 ingredients
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Everybody's Favorite Poppy Seed Loafflour, salt, baking powder, eggs, oil, sugar, poppy seeds and4 Moreflour, salt, baking powder, eggs, oil, sugar, poppy seeds, milk, vanilla extract, almond extract, butter flavor extract1 hour 10 min, 11 ingredients
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Everybody’s Favorite Dry Ribskosher salt, whole black peppercorns, sugar and10 Morekosher salt, whole black peppercorns, sugar, whole mustard seeds, sweet paprika, dried oregano, whole cumin seeds, fennel seeds, celery seeds, crushed red pepper flakes, dried thyme, meaty pork spare rib racks , trimmed of excess fat (6-7 lb), hickory chips , soaked in water for at least 30 minutes2 hour 35 min, 13 ingredients
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Everybody's Favorite Casseroleonion, chopped, ground beef, crumbled and5 Moreonion, chopped, ground beef, crumbled, salt and pepper, to taste, sugar, diced tomatoes, dry elbow macaroni, shredded cheddar cheese (medium or sharp)25 min, 7 ingredients
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Everybody's Turkey Pitapita pocket, turkey breast (real, not formed lunchmeat) and9 Morepita pocket, turkey breast (real, not formed lunchmeat), lettuce leaves , romaine (ribs removed), swiss cheese, thinly sliced, carrot curls, cucumbers, olives, ripe, stuffed green olives, green goddess salad dressing (green goddess or avocado), sliced avocado (optional), lime (optional)10 min, 11 ingredients
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That's Good Moosh!ground beef , or to taste and7 Moreground beef , or to taste, taco seasoning mix , or to taste, water, chicken-flavored ramen noodle soup, mexican-style stewed tomatoes, water, sour cream, shredded cheddar cheese25 min, 8 ingredients
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