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Cooking and recipes for the closet chef
Updated on Mar 26, 14
Created on Dec 10, 08
Category: Family & Home
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LeadingZero .'s List: Cooking
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1. Place an empty, clean 10- to 12-inch cast-iron on a burner over high heat. Then, turn your oven’s broiler on full blast. Wait at least 10 minutes for everything, including your kitchen, to reach unprecedented levels of heat.
2. In the meantime, pour some good-quality crushed tomatoes into a small saucepan, and set over medium heat. Add some whole fresh basil leaves and a good couple pinches of salt. Once this mixture begins to bubble, reduce to a simmer and keep it warm as you make your pies.
3. Next, cut away a portion of your dough, and begin carefully stretching it. The best technique is to grab the edges and keep turning it, letting gravity pull the rest of the dough into a circle. On a small, floured piece of cardboard, lay out your dough (you need something small enough that you can slide the pizza easily onto the skillet later—flexible cardboard works well for this). Spoon on less sauce than you think you’ll need, and less cheese. We finished ours with a drizzle of olive oil, after the inimitable technique of Di Fara in Brooklyn.
4. After about 10 to 15 minutes, turn off the heat on your skillet, and, using an oven mitt or towel, place it under your broiler, upside down. Let it sit under the broiler for a couple minutes to fully heat up, then get your pizza ready. Give the cardboard a shake to make sure the pizza will slide off easily, then, in as quick a motion as possible, open the door, slide the pizza onto the center of the skillet, and close the door immediately.
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What is Teriyaki? Teriyaki dishes are found in many different type of cuisine nowadays, even in Mexican and Western dishes. Then, what is teriyaki? It is a way of Japanese cooking. The word, teriyaki is a combination of two Japanese words "teri" and "yaki." Teri means luster and yaki means grill or broil.
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What is Teriyaki? Teriyaki dishes are found in many different type of cuisine nowadays, even in Mexican and Western dishes. Then, what is teriyaki? It is a way of Japanese cooking. The word, teriyaki is a combination of two Japanese words "teri" and "yaki." Teri means luster and yaki means grill or broil.
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TIPS FOR A LIFETIME (or at least an afternoon) 1) Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. 2) Use a meat baster to 01Csqueeze01D your pancake batter onto the hot griddle - perfect shaped pancakes every time.
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TIPS FOR A LIFETIME (or at least an afternoon) 1) Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. 2) Use a meat baster to 01Csqueeze01D your pancake batter onto the hot griddle - perfect shaped pancakes every time.
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Way cool list of recipies that copy famous restaurant and other recipies
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Way cool list of recipies that copy famous restaurant and other recipies
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1/2 cup mayonnaise 1/2 cup buttermilk 1/2 teaspoon dried parsley flakes 1/4 teaspoon ground black pepper 1/4 teaspoon MSG (Accent brand is good) 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon onion powder pinch dried thyme Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using. Makes 1 cup.
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1/2 cup mayonnaise 1/2 cup buttermilk 1/2 teaspoon dried parsley flakes 1/4 teaspoon ground black pepper 1/4 teaspoon MSG (Accent brand is good) 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon onion powder pinch dried thyme Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using. Makes 1 cup.
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1 cup cold coffee 1 cup low-fat milk 3 tablespoons granulated sugar 3 cups vanilla ice cream 3 tablespoons chocolate syrup 1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar. 2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. 3. Pour drink into two 16-ounce glasses. (www.topsecretrecipes.com) Makes 2 large drinks.
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1 cup cold coffee 1 cup low-fat milk 3 tablespoons granulated sugar 3 cups vanilla ice cream 3 tablespoons chocolate syrup 1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar. 2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. 3. Pour drink into two 16-ounce glasses. (www.topsecretrecipes.com) Makes 2 large drinks.
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4 cups cooked converted or parboiled rice (1 cup uncooked) 1 cup frozen peas, thawed 2 tablespoons finely grated carrot 2 eggs, beaten 1/2 cup diced onion (1/2 small onion) 1 1/2 tablespoons butter 2 tablespoons soy sauce salt pepper 1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. 2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. 3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. 4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat. 5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. (http://www.topsecretrecipes.com) Serves 4. Tidbits This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.
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4 cups cooked converted or parboiled rice (1 cup uncooked) 1 cup frozen peas, thawed 2 tablespoons finely grated carrot 2 eggs, beaten 1/2 cup diced onion (1/2 small onion) 1 1/2 tablespoons butter 2 tablespoons soy sauce salt pepper 1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. 2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. 3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. 4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat. 5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. (http://www.topsecretrecipes.com) Serves 4. Tidbits This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.
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Chocolate Cookie Wafers 1 18.25-ounce package Betty Crocker chocolate fudge cake mix 3 tablespoons shortening, melted 1/2 cup cake flour, measured then sifted 1 egg 3 tablespoons water Non-stick cooking spray Coating 3 12-ounce bags semi-sweet chocolate chips 3/4 teaspoon peppermint extract 6 tablespoons shortening 1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. 2. Preheat oven to 350 degrees. 3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good.) Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely. 4. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bow. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth. 5. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm. (http://www.topsecretrecipes.com) Makes 108 cookies.
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Chocolate Cookie Wafers 1 18.25-ounce package Betty Crocker chocolate fudge cake mix 3 tablespoons shortening, melted 1/2 cup cake flour, measured then sifted 1 egg 3 tablespoons water Non-stick cooking spray Coating 3 12-ounce bags semi-sweet chocolate chips 3/4 teaspoon peppermint extract 6 tablespoons shortening 1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. 2. Preheat oven to 350 degrees. 3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good.) Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely. 4. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bow. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth. 5. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm. (http://www.topsecretrecipes.com) Makes 108 cookies.
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1/2 cup (1 stick) butter 2 cloves garlic, minced 2 cups heavy cream 1/8 teaspoon ground black pepper pinch salt 1/2 cup grated Parmesan cheese 1 12-ounce box fettuccine pasta (or your choice of pasta) 1. Melt butter in a medium saucepan over medium/low heat. 2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick. 3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it. 4. Spoon pasta onto serving plates with Alfredo sauce poured over the top. (http://www.topsecretrecipes.com) Makes 2 to 3 large servings.
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1/2 cup (1 stick) butter 2 cloves garlic, minced 2 cups heavy cream 1/8 teaspoon ground black pepper pinch salt 1/2 cup grated Parmesan cheese 1 12-ounce box fettuccine pasta (or your choice of pasta) 1. Melt butter in a medium saucepan over medium/low heat. 2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick. 3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it. 4. Spoon pasta onto serving plates with Alfredo sauce poured over the top. (http://www.topsecretrecipes.com) Makes 2 to 3 large servings.
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There is a very cool cookbook called Better than Store Bought that is now out of print but still available in used book stores and libraries. It contains the following recipe for making your own marshmallows:
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There is a very cool cookbook called Better than Store Bought that is now out of print but still available in used book stores and libraries. It contains the following recipe for making your own marshmallows:
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ngredients except vegetable oil and sesame seeds in a blender on high speed. Slowly add oil to mixture (to create an emulsion). Add sesame seeds and blend for just a couple seconds. Pour dressing into a covered container (such as a dressing cruet) and chill until needed. 2. Rub each chicken breast fillet with oil, then lightly salt and pepper each piece. Grill on medium/high heat until done. Chill chicken breasts in refrigerator until cold. 3. When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. 4. Arrange a cup of red leaf lettuce on the iceberg lettuce. 5. Dice each chicken breast into bite-size pieces and sprinkle the pieces from each one over each salad. 6. Arrange about 1/3 cup of mandarin orange wedges on each salad. 7. Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad. 8. Add desired amount of sesame dressing and s
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ngredients except vegetable oil and sesame seeds in a blender on high speed. Slowly add oil to mixture (to create an emulsion). Add sesame seeds and blend for just a couple seconds. Pour dressing into a covered container (such as a dressing cruet) and chill until needed. 2. Rub each chicken breast fillet with oil, then lightly salt and pepper each piece. Grill on medium/high heat until done. Chill chicken breasts in refrigerator until cold. 3. When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. 4. Arrange a cup of red leaf lettuce on the iceberg lettuce. 5. Dice each chicken breast into bite-size pieces and sprinkle the pieces from each one over each salad. 6. Arrange about 1/3 cup of mandarin orange wedges on each salad. 7. Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad. 8. Add desired amount of sesame dressing and s
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This top secret clone of the cheesy appetizer from this 140-unit Mexican food chain is perfect to whip out for your Cinco de Mayo festivities. This recipe will make enough of the spicy cheese concoction perfect for plenty of party-time double dipping. The Anaheim chile has a mild spiciness, so we'll toss a jalapeno in there for an extra spicy kick. If you can't find an Anaheim pepper, use any mild green chilies that are available, as long as you get about 1/2 cup of diced pepper in the mix. 16-ounce box Velveeta 3/4 cup whole milk 1 green Anaheim pepper, seeded and diced (about 1/2 cup) 1/4 cup diced white onion 1 jalapeno pepper, seeded and diced 2 teaspoons minced cilantro juice of 1 lime 1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper (freshly ground is best) pinch of salt pinch of dried thyme 2 medium tomatoes, seeded and diced (about 2/3 cup) Garnish 1/4 cup ranchero cheese, crumbled tortilla chips for dipping 1. Combine Velveeta and milk in a medium saucepan over medium/low heat. Stir often as cheese melts. Be careful not to burn it. 2. When cheese is melted add the remaining ingredients, but not the tomatoes. Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning. Stir in tomatoes and remove queso from heat. 3. Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping. (http://www.topsecretrecipes.com) Makes about 2 cups. Tidbits Ranchero cheese is a crumbly Mexican cheese that can be found near the cream cheese in your supermarket.
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This top secret clone of the cheesy appetizer from this 140-unit Mexican food chain is perfect to whip out for your Cinco de Mayo festivities. This recipe will make enough of the spicy cheese concoction perfect for plenty of party-time double dipping. The Anaheim chile has a mild spiciness, so we'll toss a jalapeno in there for an extra spicy kick. If you can't find an Anaheim pepper, use any mild green chilies that are available, as long as you get about 1/2 cup of diced pepper in the mix. 16-ounce box Velveeta 3/4 cup whole milk 1 green Anaheim pepper, seeded and diced (about 1/2 cup) 1/4 cup diced white onion 1 jalapeno pepper, seeded and diced 2 teaspoons minced cilantro juice of 1 lime 1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper (freshly ground is best) pinch of salt pinch of dried thyme 2 medium tomatoes, seeded and diced (about 2/3 cup) Garnish 1/4 cup ranchero cheese, crumbled tortilla chips for dipping 1. Combine Velveeta and milk in a medium saucepan over medium/low heat. Stir often as cheese melts. Be careful not to burn it. 2. When cheese is melted add the remaining ingredients, but not the tomatoes. Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning. Stir in tomatoes and remove queso from heat. 3. Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping. (http://www.topsecretrecipes.com) Makes about 2 cups. Tidbits Ranchero cheese is a crumbly Mexican cheese that can be found near the cream cheese in your supermarket.
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The cool thing about this week's Top Secret Recipe is that many of the ingredients come in a kit designed for making strawberry cheesecake. Find Jell-O No Bake Strawberry Cheesecake mix near the puddings in your supermarket and you have half of the ingredients locked up. Inside the box are three separate packets: Strawberries, the cheesecake mix for flavoring and graham crackers crumbs to sprinkle over the top of your shake as they do at the restaurant. To complete your clone you'll just need some vanilla ice cream, a cup of milk and a little whipped cream. The recipe below makes two regular size shakes, but you can make another two drinks with the remaining strawberries that come in the mix. If you thaw out some frozen, sweetened strawberries (those syrupy strawberries that come in a box), you can make as many as 8 more shake clones with the remaining cheesecake mix powder and graham cracker crumbs. 1 cup milk 3 cups vanilla ice cream 1/2 cup strawberries and syrup (from Jello-O No Bake Strawberry Cheesecake kit) 3 tablespoons cheesecake mix powder (from cheesecake kit) On top canned whipped cream 2 teaspoons graham cracker crumbs (from cheesecake kit) 1. Combine milk, ice cream, strawberries and cheesecake mix in a blender and mix on high speed until smooth. Pour into two 12-ounce glasses. 2. Garnish the top with a squirt of whipped cream from a can and about a teaspoon of graham cracker crumbs from the cheesecake kit. Serve each shake with a straw.
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The cool thing about this week's Top Secret Recipe is that many of the ingredients come in a kit designed for making strawberry cheesecake. Find Jell-O No Bake Strawberry Cheesecake mix near the puddings in your supermarket and you have half of the ingredients locked up. Inside the box are three separate packets: Strawberries, the cheesecake mix for flavoring and graham crackers crumbs to sprinkle over the top of your shake as they do at the restaurant. To complete your clone you'll just need some vanilla ice cream, a cup of milk and a little whipped cream. The recipe below makes two regular size shakes, but you can make another two drinks with the remaining strawberries that come in the mix. If you thaw out some frozen, sweetened strawberries (those syrupy strawberries that come in a box), you can make as many as 8 more shake clones with the remaining cheesecake mix powder and graham cracker crumbs. 1 cup milk 3 cups vanilla ice cream 1/2 cup strawberries and syrup (from Jello-O No Bake Strawberry Cheesecake kit) 3 tablespoons cheesecake mix powder (from cheesecake kit) On top canned whipped cream 2 teaspoons graham cracker crumbs (from cheesecake kit) 1. Combine milk, ice cream, strawberries and cheesecake mix in a blender and mix on high speed until smooth. Pour into two 12-ounce glasses. 2. Garnish the top with a squirt of whipped cream from a can and about a teaspoon of graham cracker crumbs from the cheesecake kit. Serve each shake with a straw.
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No. 1 Burger 1/4-pound ground beef 1 large plain white hamburger bun butter-flavored spray or melted butter salt ground black pepper 2 teaspoons mayonnaise 3 dill pickle slices (hamburger slices) 1 tablespoon chopped white onion 1/3 cup chopped lettuce 2 tomato slices 1. Shape the ground beef into a thin circle the same diameter as the bun. Cover the patty with wax paper and freeze it. 2. When you're ready to prepare the burger, preheat a large skillet over medium heat. 3. Spray some butter spray or spread a thin layer of melted butter on the faces of the top and bottom bun. Lightly brown the faces of the bun in the skillet, then remove them and set them aside. 4. Grill the beef patty in the skillet, and lightly sprinkle it with salt and pepper. Cook the beef for 3 to 4 minutes per side until done. 5. As the patty cooks, build the burger by first spreading the mayonnaise over the browned face of the bottom bun. 6. Arrange the pickle slices on the mayonnaise. 7. Sprinkle the chopped onion over the pickles. 8. Arrange the lettuce on the sandwich next. 9. Stack the tomato slices on the lettuce. 10. When the beef is ready, stack it on top of the other condiments, and top off the sandwich with the top bun. If you'd like the sandwich hotter, microwave it on high for 10 to 15 seconds. (http://www.topsecretrecipes.com) Makes 1 sandwich. Hickory Burger 1/4-pound ground beef 1 large plain white hamburger bun butter-flavored spray or melted butter salt ground black pepper 1 tablespoon Kraft Hickory BBQ Sauce 1 tablespoon chopped white onion 1/3 cup chopped lettuce 1. Shape the ground beef into a thin circle the same diameter as the bun. Cover the patty with wax paper and freeze. 2. When you're ready to prepare the burger, preheat a large skillet over medium heat. 3. Spray some butter spray or spread a thin layer of melted butter on the faces of the top and bottom bun. Lightly brown the faces of the bun in the skillet, then r
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No. 1 Burger 1/4-pound ground beef 1 large plain white hamburger bun butter-flavored spray or melted butter salt ground black pepper 2 teaspoons mayonnaise 3 dill pickle slices (hamburger slices) 1 tablespoon chopped white onion 1/3 cup chopped lettuce 2 tomato slices 1. Shape the ground beef into a thin circle the same diameter as the bun. Cover the patty with wax paper and freeze it. 2. When you're ready to prepare the burger, preheat a large skillet over medium heat. 3. Spray some butter spray or spread a thin layer of melted butter on the faces of the top and bottom bun. Lightly brown the faces of the bun in the skillet, then remove them and set them aside. 4. Grill the beef patty in the skillet, and lightly sprinkle it with salt and pepper. Cook the beef for 3 to 4 minutes per side until done. 5. As the patty cooks, build the burger by first spreading the mayonnaise over the browned face of the bottom bun. 6. Arrange the pickle slices on the mayonnaise. 7. Sprinkle the chopped onion over the pickles. 8. Arrange the lettuce on the sandwich next. 9. Stack the tomato slices on the lettuce. 10. When the beef is ready, stack it on top of the other condiments, and top off the sandwich with the top bun. If you'd like the sandwich hotter, microwave it on high for 10 to 15 seconds. (http://www.topsecretrecipes.com) Makes 1 sandwich. Hickory Burger 1/4-pound ground beef 1 large plain white hamburger bun butter-flavored spray or melted butter salt ground black pepper 1 tablespoon Kraft Hickory BBQ Sauce 1 tablespoon chopped white onion 1/3 cup chopped lettuce 1. Shape the ground beef into a thin circle the same diameter as the bun. Cover the patty with wax paper and freeze. 2. When you're ready to prepare the burger, preheat a large skillet over medium heat. 3. Spray some butter spray or spread a thin layer of melted butter on the faces of the top and bottom bun. Lightly brown the faces of the bun in the skillet, then r
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Banana Berry For the strawberry juice in this one, use the canned Kern's nectar found in most supermarkets. 3/4 cup apple juice 3/4 cup strawberry juice 2/3 cup frozen blueberries 1 banana, sliced 1 scoop raspberry sherbet 1 scoop vanilla nonfat frozen yogurt 1 cup ice Combine all ingredients in a blender and blend on high speed until all the ice is crushed and the drink is smooth. Makes one 24-ounce drink. Orange-A-Peel Make sure you get fresh squeezed orange juice for this one if you want it to taste like the real thing. Jamba Juice squeezes oranges in a big ‘ol orange squeezer machine. This detail makes all the difference in the flavor. 1 1/2 cups fresh orange juice 2/3 cup frozen whole strawberries 1 banana, sliced 2 scoops vanilla nonfat frozen yogurt 1 cup ice Combine all ingredients in a blender and blend on high speed until all the ice is crushed and the drink is smooth. (http://www.topsecretrecipes.com) Makes one 24-ounce drink.
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Banana Berry For the strawberry juice in this one, use the canned Kern's nectar found in most supermarkets. 3/4 cup apple juice 3/4 cup strawberry juice 2/3 cup frozen blueberries 1 banana, sliced 1 scoop raspberry sherbet 1 scoop vanilla nonfat frozen yogurt 1 cup ice Combine all ingredients in a blender and blend on high speed until all the ice is crushed and the drink is smooth. Makes one 24-ounce drink. Orange-A-Peel Make sure you get fresh squeezed orange juice for this one if you want it to taste like the real thing. Jamba Juice squeezes oranges in a big ‘ol orange squeezer machine. This detail makes all the difference in the flavor. 1 1/2 cups fresh orange juice 2/3 cup frozen whole strawberries 1 banana, sliced 2 scoops vanilla nonfat frozen yogurt 1 cup ice Combine all ingredients in a blender and blend on high speed until all the ice is crushed and the drink is smooth. (http://www.topsecretrecipes.com) Makes one 24-ounce drink.
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General guidelines Air circulation is important. Don't cover racks with foil. Allow 1 to 1 1/2 inches around pans (also above and below pans for multirack baking). For maximum browning, use pans with low sides, and rimless cookie sheets. Many ovens come with special pans and racks that lift roasts so air flows all around. If possible, place the long sides of the pan parallel to the oven door. Cakes, cookies, muffins, quick breads, yeast breads A convection oven produces more even browning, slightly greater volume, and, sometimes, a lighter texture. Reduce oven temperature 25 |degrees~ from conventional recipes. Preheat oven. Cooking time may be the same or 10 to 25 percent less than in conventional baking. For most baked goods, temperature adjustment is critical to the texture: the moving hot air cooks the outside first and could solidify the structure before it has a chance to rise, producing a heavy, dense result.
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General guidelines Air circulation is important. Don't cover racks with foil. Allow 1 to 1 1/2 inches around pans (also above and below pans for multirack baking). For maximum browning, use pans with low sides, and rimless cookie sheets. Many ovens come with special pans and racks that lift roasts so air flows all around. If possible, place the long sides of the pan parallel to the oven door. Cakes, cookies, muffins, quick breads, yeast breads A convection oven produces more even browning, slightly greater volume, and, sometimes, a lighter texture. Reduce oven temperature 25 |degrees~ from conventional recipes. Preheat oven. Cooking time may be the same or 10 to 25 percent less than in conventional baking. For most baked goods, temperature adjustment is critical to the texture: the moving hot air cooks the outside first and could solidify the structure before it has a chance to rise, producing a heavy, dense result.
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Fermentation has been used by mankind for thousands of years for raising bread, fermenting wine and brewing beer. The products of the fermentation of sugar by baker's yeast Saccharomyces cerevisiae (a fungus) are ethyl alcohol and carbon dioxide. Carbon dioxide causes bread to rise and gives effervescent drinks their bubbles. This action of yeast on sugar is used to 'carbonate' beverages, as in the addition of bubbles to champagne). [Note: In response to many questions I have received, here is a discussion of the small amount of ethyl alcohol which results in this root beer .]
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Fermentation has been used by mankind for thousands of years for raising bread, fermenting wine and brewing beer. The products of the fermentation of sugar by baker's yeast Saccharomyces cerevisiae (a fungus) are ethyl alcohol and carbon dioxide. Carbon dioxide causes bread to rise and gives effervescent drinks their bubbles. This action of yeast on sugar is used to 'carbonate' beverages, as in the addition of bubbles to champagne). [Note: In response to many questions I have received, here is a discussion of the small amount of ethyl alcohol which results in this root beer .]
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How do I know these are myths? Why should you believe me over someone who says that something I call a myth is in fact true? I can't answer that question for you but I can say that all of the information on this page has been carefully researched. I do not claim that something is true or false just because I heard it somewhere or because it seems to "makes sense." I require that something be backed by a credible source (the key word here is "credible") and/or that it be in accord with accepted scientific knowledge. In most cases this is also backed up by my personal experience. I certainly do not claim to be infallible but I do try hard to present accurate, verifiable information.
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How do I know these are myths? Why should you believe me over someone who says that something I call a myth is in fact true? I can't answer that question for you but I can say that all of the information on this page has been carefully researched. I do not claim that something is true or false just because I heard it somewhere or because it seems to "makes sense." I require that something be backed by a credible source (the key word here is "credible") and/or that it be in accord with accepted scientific knowledge. In most cases this is also backed up by my personal experience. I certainly do not claim to be infallible but I do try hard to present accurate, verifiable information.
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