How to Make Queso Fresco, the World's Easiest Cheese [Photographs: Jennifer Latham] Let's face it, there are some skills that are just cool to have. Being able to weld things, very cool. Ability to moonwalk? Some cheeses are more complicated than others. Make That Milk a Cheese To get started, let's take a minute to talk milk. Curds and whey Turning milk into cheese is a matter of changing the properties of those proteins, causing the caseins to coagulate into deliciously soft, milky curds and leaving behind the cloudy, watery byproduct known as whey. Acid-set cheeses require nothing more than a pot, some milk, a thermometer, cheesecloth, and an acid source, such as lemon juice or vinegar. But how, you ask, does it all happen? Normally, caseins and whey are suspended throughout liquid milk. Even better, almost any kind of milk will make cheese, except for ultra-pasteurized. How It's Done So let's actually do this thing! When the milk has reached anywhere from 165°F to 185°F, I take it off the heat. Next, I add my acid.
Luisa Weiss's Favorite Cookbooks We chat about cookbooks with The Wednesday Chef. [Photo: F. Anthea Schaap] People start good new food blogs every day, but I have a soft spot for the sites that have been around awhile, like Molly Wizenberg's Orangette, David Lebovitz's site, Deb Perelman's Smitten Kitchen, and The Wednesday Chef by Luisa Weiss. I've chatted about cookbooks with Deb, David, and Molly, and now it's Luisa's turn. In addition to the blog, Luisa Weiss is the author of My Berlin Kitchen, and is busy writing a new cookbook featuring German desserts. Home cooks really want to be challenged, not coddled, and I think contemporary cookbook publishing understands that. How do you think the cookbook scene has changed since you started working in the world of cookbook publishing? [Photo: Luisa Weiss] How many cookbooks do you own? Ooh! Fantastic! What cookbook has taught you the most? What cookbooks do you reach for for easy weeknight meals? What cookbook would you pick as a gift to give a friend?
Compound Butters - Album on Imgur Healthy Thai Carrot Soup If you’ve ever wished you could drink peanut sauce through a straw, this is the soup for you. Since discovering Thai food years ago (as inauthentic as it may be in my world), I’ve fallen in love. I make Pad Thai for dinner (find our go-to recipe in our 31 Meals Cookbook) several times a month, primarily because we love any and every excuse to douse things in peanut sauce. I love serving our Pad Thai with loads of fresh diced carrots for added crunch and nutrition. I think you know where I’m going with this… Carrot soup, you guys. Carrot soup PLUS peanut butter, chili garlic sauce and basil. Benefits of this recipe: 30 minutes 7 ingredients (plus desired toppings) Super easy Mega healthy So creamy Perfect use for spring carrots and fresh basil Feeds a crowd with ease Freezes well for easy dinners/lunches later on Plus, look at how gorgeous and colorful it is! So what does it taste like?! I highly recommend topping yours with a combination of the following things: Author: Minimalist Baker
A Vegan Cream Substitute (That Tastes Better Than Cream)—Genius Recipes Every week—often with your help—Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A brighter (and vegan) alternative to cream—for all your soups, sauces, and sides. Even if you love cream; even if you love it so much that you plunk it into gratins and soups in long, loose-wristed pours; even if you are a person who makes luxe frittatas like this one, which calls for an entire quart of heavy cream—even you are about to fall for this low-fat, vegan cream alternative. That's because this "cream," dreamed up by Grant Lee Crilly (the cofounder of ChefSteps, a James Beard Award-winning offshoot of the Modernist Cuisine world), is made out of little more than roasted onions, puréed until they puff up into a glossy cream-like substance. Onion purée is brighter and better, as promised—instead of obscuring flavors, it enhances them, like a well-made stock (or mirepoix or soffrito). ChefSteps' Onion Cream Adapted slightly from ChefSteps.com
Persimmon Honey Ginger Tart - Recipes by Jessica Gavin Persimmons are a delightful treat during the winter season. The Fuyu Japanese varietal of persimmon looks like a pumpkin shaped orange tomato, however the flavor is very sweet and slightly tangy with a crunchy to soft texture depending on how long you allow the fruit to ripen. Persimmons can be eaten raw and when they are ripe they are perfect for a persimmon honey ginger tart filled with custard! Puff Pastry Tart Shells Puff pastry is a quick and easy way to make delicate and crunchy tarts. You can find them in the freezer aisle of the grocery store. The bottom of the tart shell rises as it bakes, so pressing the center gently with a fork makes more room for the custard filling and fruit topping. Custard Filling aka Pastry Cream Custard cream is my absolute favorite filling for any cake or pastry! In the bowl containing the egg mixture, temper the egg yolk mixture with the hot milk. Return the egg mixture to the pan and cook, whisking vigorously until the cream boils and is well thickened.
Vitamin-Packed Mango and Coconut Milk Ice Pops Skip directly to primary article Skip directly to list of articles Food HomeVideoRecipesCookbooksCake of the DayBreakfast More Subscribe View on Instagram Follow Food Home Video Recipes Cookbooks Yahoo will use this information to send you a one time email. Sign up to get the best of Yahoo Food, delivered weekly to your inbox! Yahoo will use this information to send you a weekly email newsletter. Please enable Javascript Javascript needs to be enabled in your browser to use Yahoo Food. Here’s how to turn it on: Vitamin-Packed Mango and Coconut Milk Ice Pops Martha Stewart Now Watching Sharing is not available for this video. remaining time Options On Watch Later Added to Watch Later Menu Please sign in to use this feature. Yahoo Fireball Video Player Version : 5.192.0.1433745876 Page SpaceID : 1197784171 YVAP Acct. YVAP Play Context : bmprpreover Current Media Platform OS : linux Mobile : false Profile Social Sharing IconSharing My Stuff Settings Sharing Size
Dill Pickle Soup Tip Hero It’s soup season and I’m always interested in trying out different types of soups. These year I was on an African Peanut Soup for a while. I wanted to venture out again and find a warm satisfying soup that mixes things up a bit and that’s when I discovered the wonderful Dill Pickle Soup. Check out the video below: Follow us on Pinterest >> Tip Hero Dill Pickle Soup Ingredients: 5-½ Cup chicken broth 1-¾ lb. russet potatoes, peeled and diced 2 Cups carrots, small dice 1 Cup dill pickles, small dice ½ Cup unsalted butter 1 Cup all-purpose flour 1 Cup sour cream ¼ Cup water 2 Cups dill pickle juice* 1-¾ tsp Old Bay seasoning ½ tsp kosher salt ½ tsp ground black pepper ½ tsp cayenne pepper Garnish (optional) sliced dill pickles fresh dill black pepper Instructions: In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until potatoes are tender. Add diced pickles and continue to boil. In a medium bowl, stir together flour, sour cream and water to make a paste.
Cómo preparar una torta de mandarina en licuadora La receta de hoy es bien sencilla y perfecta para preparar rápidamente en una tarde. Siempre hay una amiga que pasa a visitarte y charlar un rato, ¡y qué mejor que esta torta de mandarina para recibirla! Mira el video exclusivo para aprender a prepararla y ponte a cocinar ¡Inténtalo! Ingredientes: 3 mandarinas2 huevos 2 tazas de harina1 taza de azúcar2 cdas al ras de almidón de maíz2 cdtas de polvo para hornear1/2 taza de aceite de maízPizca de sal Preparación: Tamiza la harina, el almidón de maíz, el polvo para hornear y la sal en un bol. Licua la cáscara de mandarina junto con la pulpa. Tip extra: procura quitar todas las semillas porque una vez procesadas, desprenden un sabor ácido muy fuerte que no querrás que arruine tu torta casera. No te pierdas: ¿cómo hacer una torta en taza? Incorpora el aceite, los huevos y el azúcar, y licua nuevamente. Forma un hueco en la preparación seca del bol y vierte la mezcla de la licuadora. Disfruta de esta delicia para compartir con amigas a la tarde.
Delicious Palmier Cookie Recipe The holiday season means time with family and friends, and of course indulging in your favorite treats! Jason and I make our annual christmas visit to see my family in the San Francisco Bay Area which is always a delight. One evening my brother Blandon and I reminisced on some of our favorite sweets growing up, and he asked if I knew a palmier cookie recipe aka: elephant ear cookies. Luckily for him, I made palmier cookies from scratch during culinary school. The key to working with puff pastry is to make sure that if frozen, the dough is completely defrosted (overnight in the refrigerator if possible). After rolling out the dough slightly to even out the surface, sprinkle about 1/4 cup of cinnamon sugar mixture to evenly coat the surface of the dough. Gently roll the rolling pin over the cinnamon sugar mixture to adhere as much of the sugar into the dough as possible. Slice the cookies into 3/8 inch pieces. TIP #1 – Make sure the puff pastry is completely defrosted before you use it.
Garlic Paste (Toum) Renee Comet / The Washington Post; styling by Bonnie S. Benwick; tableware from CB2 Requirement: Must love garlic. This is one of the more versatile condiments to have on hand. If you have access to a high-powered, commercial-grade food processor, the paste will turn out even fluffier and lighter than if you use a standard food processor. Make Ahead: The garlic paste can be refrigerated in an airtight container for up to 3 weeks. Ingredients Scant 2 cups peeled garlic cloves (from about 7 heads)1/2 teaspoon kosher salt3 cups soybean or canola oil, or more as needed1/4 cup fresh lemon juice (from 1 or 2 lemons)1/3 cup water Directions Combine the garlic cloves and salt in a food processor. With the motor running (for the next 4 steps), gradually add 1 1/2 cups of the oil in the thinnest possible stream; do not rush the process or the mixture will separate. Gradually add the lemon juice. Add 1/2 cup more of the oil in the same gradual fashion as before, then slowly add the water.
Manualidades caseras para niños: ¡haz tus tus propias recetas! La experimentación es fundamental en el desarrollo de la creatividad de los niños. Descubrir nuevas texturas, formas y colores los ayuda a ser creativos, y nosotros los papás tenemos la obligación de ayudarlos en ese camino. Por eso hoy os traemos 7 recetas de masas y pinturas caseras con las que los niños podrán experimentar y hacer toda clase de manualidades, con la seguridad de que los materiales que están usando no contienen ningún tipo de tóxicos. Hemos recopilado 7 recetas de pastas para modelar y diferentes tipos de pinturas que os hemos mostrado anteriormente, un ‟pantallazo” general que os ayudará a encontrar rápido la receta que necesitáis en cada momento. ¿Queréis verlas? Manualidad casera: ceras recicladas Cuando nos van quedando trocitos pequeños de los lápices de cera que ya no se pueden utilizar, los podemos ir guardando, y cuando tengamos una buena cantidad, podremos hacer estos ceras multicolores que a los niños les encantarán. Manualidad infantil: pinturas para baño