For Beginner Egg Chicken: Health and Cooking
Care and Cooking See below
Important Tips in Buying chicken eggs:
Before buying the egg check opening the packaging are in order, (sometimes the hostess) is cracked or small hole, or even rotten.
There are covered with plastic packaging with the name of the farm and the validity.
You do not notice the defect.
The dealer places a white band with the name of the farm. Upon arriving home the big surprise!
The place of purchase is far and the merchant is not responsible for the damage.
Care already I found egg with a small hole and this probably already infected with salmonella packaging (dangerous bacteria), dismissed (garbage).
I will not risk my health, nor that of my family.
If you find any defect in the packaging of eggs covered with plastic? shooting well in place of the date. Make complaint then the Internet.
Information write in Cooking Tips and speak your question for me to pass other information.
Another problem is red eggshell saying it's hick.
Not all ,. Some farm puts the annatto feed (paprika) to darken the gem to sell as hillbilly egg.
It is easy to tell the difference is the yolk color of pumpkin.
If do quindim he should be colored egg (yellow) however is colored pumpkin.
Pay attention to this detail.
The rustic egg is a little darker. No color pumpkin.
I'm giving warning by the most expensive price, also for some people allergic to red dye (paprika).
Traditional Mode To Cook Chicken Egg.
To 60 grams of egg. baking time is 8 'minutes.
Place the egg to cook covered with cold water, so the boil count 8 'minutes.
To peel easily:
Drain the hot water and cold water to cool place quickly.
Another method is to drain the hot water, cover with cold water lead to the freezer for 10 'minutes or until the water is very cold.
Thus the egg can be peeled easily.
When the egg appeared a green or black wire around the yolk, what happened?
reason:
Never leave the egg in the water cooked, drain then.
If the egg stay a few minutes in the cooking water it forms a green or black wire around the yolk.
Use boiled egg on the same day. Always store in the refrigerator. The boiled egg is perishable not let out of the fridge for too long.
domingo, 20 de março de 2016
White Bean Tips - Contamination + Tips
White Bean Tips - Contamination + Tips
Now with the arrival of Easter, many people use the white beans to put together with the cod, which is to pay more and get cheap, that is, into the pocket of anyone.
IMPORTANT WARNING:
When buying white beans check the packaging if it does not rot (weevil).
If realized not chosen and put sauce, will open all infected grains, that by reason of having a small hole in some grains.
continuing:
Bean Sauce water gets air bubbles, beyond the stench, transmit many diseases.
Never use the halves of the grain of any beans, they are open for contamination weevil.
The white beans is very delicate, any change in temperature, it will create weevil. (trash)
When making white beans, use the whole package, even going to use half.
The rest of the cooked beans put in proper containers for freezing.
Never leave the beans in the remaining plastic bags packaging, or plastic bottles, it creates weevil.
When the beans are again collected on your property it does not.
Usually people do not know when the white bean that is in trade was collected.
II Other Information:
drizzling nasty ants also called (cemetery of ants eating dead) they come inside the tiles go through the kitchen they also eat cockroaches coming through the drains of sewers.
Ants in addition to passing on the grain, (even when packed) transmits disease.
Before opening the package pass a cloth with a podo detergent and then another clean damp cloth.
They also go on top of the cake and other food that is exposed on or in cabinets.
Contamination weevil or ant is the same.
You need to see the origin of the food.
If you have questions do the test, or send it to a specialized laboratory for this purpose.
You will see the surprise.
Note:
Beans are not a cereal is a "legume" born in pods.
Cereal is all born in clusters, rice, wheat etc.
Now with the arrival of Easter, many people use the white beans to put together with the cod, which is to pay more and get cheap, that is, into the pocket of anyone.
IMPORTANT WARNING:
When buying white beans check the packaging if it does not rot (weevil).
If realized not chosen and put sauce, will open all infected grains, that by reason of having a small hole in some grains.
continuing:
Bean Sauce water gets air bubbles, beyond the stench, transmit many diseases.
Never use the halves of the grain of any beans, they are open for contamination weevil.
The white beans is very delicate, any change in temperature, it will create weevil. (trash)
When making white beans, use the whole package, even going to use half.
The rest of the cooked beans put in proper containers for freezing.
Never leave the beans in the remaining plastic bags packaging, or plastic bottles, it creates weevil.
When the beans are again collected on your property it does not.
Usually people do not know when the white bean that is in trade was collected.
II Other Information:
drizzling nasty ants also called (cemetery of ants eating dead) they come inside the tiles go through the kitchen they also eat cockroaches coming through the drains of sewers.
Ants in addition to passing on the grain, (even when packed) transmits disease.
Before opening the package pass a cloth with a podo detergent and then another clean damp cloth.
They also go on top of the cake and other food that is exposed on or in cabinets.
Contamination weevil or ant is the same.
You need to see the origin of the food.
If you have questions do the test, or send it to a specialized laboratory for this purpose.
You will see the surprise.
Note:
Beans are not a cereal is a "legume" born in pods.
Cereal is all born in clusters, rice, wheat etc.
sábado, 19 de março de 2016
Easter Egg Simple, Lacy, Stuffed Rectified at 18:03:16
Easter Egg Simple, Lacy, Stuffed Rectified at 18:03:16
(For Beginner)
ingredients:
1 kilo of noble semisweet chocolate or chopped or grated milk in the large drain.
How to prepare Easter Egg:
Melt the chocolate in a water bath
The temperature of the bath water is 90 ° C.
90 ° C, it begins when the bubbles appear in the bottom of the pot, "turn off the heat."
Then put the bowl (refractory) with chopped or grated chocolate on top of the bath, leave for 1 'or 2', stir well with a spatula until melted chocolate.
If the chocolate has not melted, go back and do the same procedure.
You can melt chocolate in the microwave for 30 Seconds, "not minutes", remove from heat and mix, if not melted back again and re-do the same procedure for another 30 seconds, and so on.
* Never place the chocolate in high temperature always at 30 seconds at a time, otherwise it burns, you lose your job.
Do carefully following the rules above.
Thermal shock:
Pour melted chocolate on a bench, go pulling from one side to another with the aid of a spatula until cool.
Test To Know the Right Temperature:
Put some chocolate under the lower lip and if it is geladinho is the right spot, homemade method.
Professionals use simple or digital thermometer suitable for culinary use.
If you use the chocolate out of the temperature it gets sticky, sticky, does not work.
II option:
To give thermal shock, melt half the chocolate, then add the other half mix well and test the lips, see above.
To Make Easter Egg Bark:
With the melted chocolate and have tempered (heat shock) lining a form of Easter egg with a layer of chocolate, using a brush or the bottom of a spoon (soup).
Take the refrigerator on capsized aluminum foil, that is, facing the inside down, having first removed the excess chocolate of shape edges.
Leave in the fridge for about 2 'minutes.
Go back and do the second layer of chocolate, repeat the same operation. There are two or three layers of melted chocolate.
Non Esperdiçar Chocolate:
* * Do not forget to always remove excess chocolate, which is on the edges, before taking the fridge.
Do this procedure with the aid of a spatula while the chocolate is soft, the model thicker edges to the egg support.
To Unmould:
To know the right time to unmold the eggshell (the form is opaque), and the time to put the stuffing back to shell the way to make your work easier.
Put the stuffing, a thick layer of coconut cream, set well. Leave for a little in the refrigerator so that the cream is firm.
Pour over filling a thick layer of melted chocolate, turn the refrigerator until it is firm.
You can make the filling on both sides, after joining the parts with melted chocolate.
If the filling is candy wrap each half of the separate Easter egg with own role.
Then put the bonbons unites the two parties and pass the cellophane own to close the egg, put a thick ribbon color of your choice
II - option:
Lacy eggs:
With melted and tempered chocolate already put in a pastry bag made with parchment paper, cut the tip very thin.
Place the way upwards, so that you can decorate in doing arabesque jumbled leaked, take the refrigerator until dry.
Go back and do more curlicues,
The third layer and close to everywhere that this open,
If you want dried after the third time, sprinkle gold dust.
If you prefer more leaked let your way.
Note:
Other fillings already put previously. If you missed'll go again next publication.
Filling:
Coconut candy
ingredients:
½ liter of cow's milk
1 can of condensed milk
100 g. grated dried coconut hydrated with
3 tablespoons (soup) of cold water
1 cup (tea) of serum-free sour cream, or box
3 tablespoons shallow soup potato starch or cornstarch (cornflour)
1 tsp vanilla essence soup
Way of preparing:
In a medium saucepan add cow's milk with condensed milk, after well mixed add the grated coconut dry hydrated, make the mix.
Bring the pan to heat stirring constantly, when hot add the potato starch dissolved in a little cold milk, stir well with a spoon long handle, move in a figure eight and also on the sides, not stick to the bottom pan.
Once the cream is well done, it loosens the bottom of the pot is very thick.
Fire Take add vanilla and sour cream gradually and slowly, mix well, until a light cream, let it cool before using.
For stuffing sweets and Easter eggs, buckler, and Other:
The filling up is for sweets, chocolate bars, pralines, Easter eggs, cakes, buckler, crepes etc.
If you can serve a small plate, with or without chocolate icing is delicious.
Note:
Do not let the milk boil, to put the potato starch, which is lumpy, ie, milk should be warm, not boiling.
(For Beginner)
ingredients:
1 kilo of noble semisweet chocolate or chopped or grated milk in the large drain.
How to prepare Easter Egg:
Melt the chocolate in a water bath
The temperature of the bath water is 90 ° C.
90 ° C, it begins when the bubbles appear in the bottom of the pot, "turn off the heat."
Then put the bowl (refractory) with chopped or grated chocolate on top of the bath, leave for 1 'or 2', stir well with a spatula until melted chocolate.
If the chocolate has not melted, go back and do the same procedure.
You can melt chocolate in the microwave for 30 Seconds, "not minutes", remove from heat and mix, if not melted back again and re-do the same procedure for another 30 seconds, and so on.
* Never place the chocolate in high temperature always at 30 seconds at a time, otherwise it burns, you lose your job.
Do carefully following the rules above.
Thermal shock:
Pour melted chocolate on a bench, go pulling from one side to another with the aid of a spatula until cool.
Test To Know the Right Temperature:
Put some chocolate under the lower lip and if it is geladinho is the right spot, homemade method.
Professionals use simple or digital thermometer suitable for culinary use.
If you use the chocolate out of the temperature it gets sticky, sticky, does not work.
II option:
To give thermal shock, melt half the chocolate, then add the other half mix well and test the lips, see above.
To Make Easter Egg Bark:
With the melted chocolate and have tempered (heat shock) lining a form of Easter egg with a layer of chocolate, using a brush or the bottom of a spoon (soup).
Take the refrigerator on capsized aluminum foil, that is, facing the inside down, having first removed the excess chocolate of shape edges.
Leave in the fridge for about 2 'minutes.
Go back and do the second layer of chocolate, repeat the same operation. There are two or three layers of melted chocolate.
Non Esperdiçar Chocolate:
* * Do not forget to always remove excess chocolate, which is on the edges, before taking the fridge.
Do this procedure with the aid of a spatula while the chocolate is soft, the model thicker edges to the egg support.
To Unmould:
To know the right time to unmold the eggshell (the form is opaque), and the time to put the stuffing back to shell the way to make your work easier.
Put the stuffing, a thick layer of coconut cream, set well. Leave for a little in the refrigerator so that the cream is firm.
Pour over filling a thick layer of melted chocolate, turn the refrigerator until it is firm.
You can make the filling on both sides, after joining the parts with melted chocolate.
If the filling is candy wrap each half of the separate Easter egg with own role.
Then put the bonbons unites the two parties and pass the cellophane own to close the egg, put a thick ribbon color of your choice
II - option:
Lacy eggs:
With melted and tempered chocolate already put in a pastry bag made with parchment paper, cut the tip very thin.
Place the way upwards, so that you can decorate in doing arabesque jumbled leaked, take the refrigerator until dry.
Go back and do more curlicues,
The third layer and close to everywhere that this open,
If you want dried after the third time, sprinkle gold dust.
If you prefer more leaked let your way.
Note:
Other fillings already put previously. If you missed'll go again next publication.
Filling:
Coconut candy
ingredients:
½ liter of cow's milk
1 can of condensed milk
100 g. grated dried coconut hydrated with
3 tablespoons (soup) of cold water
1 cup (tea) of serum-free sour cream, or box
3 tablespoons shallow soup potato starch or cornstarch (cornflour)
1 tsp vanilla essence soup
Way of preparing:
In a medium saucepan add cow's milk with condensed milk, after well mixed add the grated coconut dry hydrated, make the mix.
Bring the pan to heat stirring constantly, when hot add the potato starch dissolved in a little cold milk, stir well with a spoon long handle, move in a figure eight and also on the sides, not stick to the bottom pan.
Once the cream is well done, it loosens the bottom of the pot is very thick.
Fire Take add vanilla and sour cream gradually and slowly, mix well, until a light cream, let it cool before using.
For stuffing sweets and Easter eggs, buckler, and Other:
The filling up is for sweets, chocolate bars, pralines, Easter eggs, cakes, buckler, crepes etc.
If you can serve a small plate, with or without chocolate icing is delicious.
Note:
Do not let the milk boil, to put the potato starch, which is lumpy, ie, milk should be warm, not boiling.
Chocolate Continued - Chapter III
Chocolate Continued - Chapter III
Chocolate - Continued Rectified
III - chapter
To melt chocolate in a double boiler you must use the well dry pan, a drop of water can undermine the progress of their work.
For those who do not own derretedeira for this purpose, use a kitchen pan (preferably it is only used for chocolate) the bath may be less aluminum pan that fits inside the pan, some people put refractory.
Be careful when using refractory, if the water is too hot can give thermal shock and break its container.
The temperature of the bath water boiler ideal for melting chocolate is 90 ° C, that is, when the pot begins to form bubbles in the bottom of the pan, melt curve.
Turn off the heat and over puts another pan (dry) with chopped or grated chocolate, uncapped.
Place the pan on top of the bath, leave a bit, remove and wipe down with a dishcloth.
With a dry spoon mix the chocolate, if not melted everything, go back and do the same procedure, that is, until the chocolate be completely melted.
To give termination shock lay upon a stone (cold), greased lightly with a little butter (not margarine).
With the aid of a spatula check tempering chocolate, stirring back and forth until it reaches the ideal temperature for each type of chocolate.
Tempering chocolate is cool.
Option II:
You can use the method of melting ¾ chocolate, remove from heat and leave until the temperature is 30 ° degrees Add the remaining chocolate that is ¼.
Mix well until smooth.
To find out if the chocolate is at the right temperature the old days they used to put a bit of chocolate, below the mouth if the bottle temperature was right, (homemade) for non-professionals.
Today it is used for this procedure own thermometer or digital gun marking time temperature.
Water Bath - Dry the pan underneath the one that vc melted chocolate, can not fall any drop of water into the chocolate.
Take care not to get steam, or drop in chocolate, it is sticky and not go to work.
If this happens it gets sticky you've lost your job and chocolate. It is improper for consumption.
As I said earlier each chocolate has its temperature (melting curve), depending on the melting of fat, all packaging is explaining that you can not spend so many degrees.
To make chocolate to sell it is necessary to be thermometer you are two (2) different types simple and the digital more accurate.
Have respect for what you do.
Make right to be able to market and earn good money.
Chocolate is very profitable, the profit can reach
300% (hundred percent) depending on the chocolate you use, the filling and the material used are: noble chocolate, leaves to wrap, aluminum foil to wrap the egg, labels ribbons, support cup, card, transparent box packaging among others ,
Some of the problems that can end your job.
Chocolate is very sensitive, appears some problems, you should know:
Moldy, sticky, air bubbles, hygiene, dyes, allergies, quality chocolate (always use pure noble). Forms of various sizes (starting from the small eggs) refresher courses always learn new techniques.
As you leave the bright chocolate., Packaging, equipment spending.
Always start with little equipment and simpler ways acetate.
To have no future injury. Do not invest more than you can.
Not step higher than his leg,
Mode Melt Chocolate in Microwave:
Chocolate tempering in Microwave.
1 kilo of chocolate he enters the microwave 30 to 30 seconds, until melted completely.
Pay attention, seconds not minutes.
You can not do otherwise than burning the chocolate
To recapitulate:
Each type of chocolate has a different temperature.
Important tips:
Always place under the container that left the microwave on top of a cloth, not to crystallize.
Never use glass (refractory) to melt chocolate in the microwave, it overheat and burn the chocolate.
Always use the microwave bowl plastic.
When you reach 32 º, no need heat shock
To avoid losing the flavor and gloss, use 3 '4' for tempering.
For all types is melting in a double boiler or in the microwave.
Triple ways if you press in the middle creates bubbles and the egg will mold. Tighten only on the sides.
Do not talk on your product, always use a mouth guard, not to contaminate your chocolate.
Use apron and other equipment and suitable location, always check the temperature that chocolate can work.
Start with simple shapes.
Fill with melted chocolate already tempered (cooled), pour the chocolate that is in very high form of the pot that is chocolate.
Lead to emborca way (face down) in the refrigerator.
In the freezer it takes a lot of moisture, If you find moisture dry with paper towels, then put to dry in a closed box, do not use until thoroughly dry.
Do not use the big one expression is coarse., Vulgar
Contact small, medium, large or giant. Learn to fail right, correct.
On the market now has other trends, if you do not have practice, do not use, look to the traditional and the simplest.
simple Eggshell stuffed with brigadier or dulce de leche, coconut candy, or
Option II:
Filling:
Dulce de leche + cream + melted chocolate + fruit coarsely chopped dried, or ground, raisins, cherries. All thoroughly mixed, and good quality.
Making the mixture above the dulce de leche is not too sweet.
clingy and Chocolate tempering failure, the mode of melting chocolate and to thermal shock.
Chocolate is very sensitive to heat and humidity
Work carefully.
.
Chocolate - Continued Rectified
III - chapter
To melt chocolate in a double boiler you must use the well dry pan, a drop of water can undermine the progress of their work.
For those who do not own derretedeira for this purpose, use a kitchen pan (preferably it is only used for chocolate) the bath may be less aluminum pan that fits inside the pan, some people put refractory.
Be careful when using refractory, if the water is too hot can give thermal shock and break its container.
The temperature of the bath water boiler ideal for melting chocolate is 90 ° C, that is, when the pot begins to form bubbles in the bottom of the pan, melt curve.
Turn off the heat and over puts another pan (dry) with chopped or grated chocolate, uncapped.
Place the pan on top of the bath, leave a bit, remove and wipe down with a dishcloth.
With a dry spoon mix the chocolate, if not melted everything, go back and do the same procedure, that is, until the chocolate be completely melted.
To give termination shock lay upon a stone (cold), greased lightly with a little butter (not margarine).
With the aid of a spatula check tempering chocolate, stirring back and forth until it reaches the ideal temperature for each type of chocolate.
Tempering chocolate is cool.
Option II:
You can use the method of melting ¾ chocolate, remove from heat and leave until the temperature is 30 ° degrees Add the remaining chocolate that is ¼.
Mix well until smooth.
To find out if the chocolate is at the right temperature the old days they used to put a bit of chocolate, below the mouth if the bottle temperature was right, (homemade) for non-professionals.
Today it is used for this procedure own thermometer or digital gun marking time temperature.
Water Bath - Dry the pan underneath the one that vc melted chocolate, can not fall any drop of water into the chocolate.
Take care not to get steam, or drop in chocolate, it is sticky and not go to work.
If this happens it gets sticky you've lost your job and chocolate. It is improper for consumption.
As I said earlier each chocolate has its temperature (melting curve), depending on the melting of fat, all packaging is explaining that you can not spend so many degrees.
To make chocolate to sell it is necessary to be thermometer you are two (2) different types simple and the digital more accurate.
Have respect for what you do.
Make right to be able to market and earn good money.
Chocolate is very profitable, the profit can reach
300% (hundred percent) depending on the chocolate you use, the filling and the material used are: noble chocolate, leaves to wrap, aluminum foil to wrap the egg, labels ribbons, support cup, card, transparent box packaging among others ,
Some of the problems that can end your job.
Chocolate is very sensitive, appears some problems, you should know:
Moldy, sticky, air bubbles, hygiene, dyes, allergies, quality chocolate (always use pure noble). Forms of various sizes (starting from the small eggs) refresher courses always learn new techniques.
As you leave the bright chocolate., Packaging, equipment spending.
Always start with little equipment and simpler ways acetate.
To have no future injury. Do not invest more than you can.
Not step higher than his leg,
Mode Melt Chocolate in Microwave:
Chocolate tempering in Microwave.
1 kilo of chocolate he enters the microwave 30 to 30 seconds, until melted completely.
Pay attention, seconds not minutes.
You can not do otherwise than burning the chocolate
To recapitulate:
Each type of chocolate has a different temperature.
Important tips:
Always place under the container that left the microwave on top of a cloth, not to crystallize.
Never use glass (refractory) to melt chocolate in the microwave, it overheat and burn the chocolate.
Always use the microwave bowl plastic.
When you reach 32 º, no need heat shock
To avoid losing the flavor and gloss, use 3 '4' for tempering.
For all types is melting in a double boiler or in the microwave.
Triple ways if you press in the middle creates bubbles and the egg will mold. Tighten only on the sides.
Do not talk on your product, always use a mouth guard, not to contaminate your chocolate.
Use apron and other equipment and suitable location, always check the temperature that chocolate can work.
Start with simple shapes.
Fill with melted chocolate already tempered (cooled), pour the chocolate that is in very high form of the pot that is chocolate.
Lead to emborca way (face down) in the refrigerator.
In the freezer it takes a lot of moisture, If you find moisture dry with paper towels, then put to dry in a closed box, do not use until thoroughly dry.
Do not use the big one expression is coarse., Vulgar
Contact small, medium, large or giant. Learn to fail right, correct.
On the market now has other trends, if you do not have practice, do not use, look to the traditional and the simplest.
simple Eggshell stuffed with brigadier or dulce de leche, coconut candy, or
Option II:
Filling:
Dulce de leche + cream + melted chocolate + fruit coarsely chopped dried, or ground, raisins, cherries. All thoroughly mixed, and good quality.
Making the mixture above the dulce de leche is not too sweet.
clingy and Chocolate tempering failure, the mode of melting chocolate and to thermal shock.
Chocolate is very sensitive to heat and humidity
Work carefully.
.
Chocolate - Continued - For Beginner
Chocolate - Continued - For Beginner
Chapter II
Sometimes chocolate can change the lives of many people, taking care for doing well and of good quality. Not everyone can get to the top, see the tips below read and reread several times.
Basic:
How to begin?
Retirees, unemployed, men and women, regardless of age, young apprentice.
Profit chocolate is usually 300%, that is, if you know work right with noble chocolate and take due care and expertise to not sell pig in a poke.
ATTENTION:
Do not you think; that making a filling any sour coconut or coconut mixed with sugar covered with fractionated chocolate will make a profit.
Sometimes the sellers come to me and ask me to try, (logical people I know).
Be clear, I can not eat anything unknown, do not know the origin.
I speak the truth about the quality of the split that is a bad taste in the mouth, bad filling, wrong mixture.
Only in some very hot and air-conditioned areas is that it can work with fractioned are exceptions.
As that person wants to make a profit, if it do not know the difference "pig in a poke", ie pure chocolate and fractionated.
grated coconut filling time, or dried coconut sugar.
The essences should be purchased in a safe place, not anywhere, do not know the brand the taste is horrible, and harm health.
Not forgetting to pack right.
If you have never messed with chocolate, organize a list of what you need to buy:
Market (trade) there are numerous forms of acetate and other packaging.
Always choose small forms 250 g. it is easier to work and the damage will be less if you will make mistakes.
Pans and other utensils should be separated only for the use of chocolate, if you do not have to derretadeira.
Take care not to use pot smelling onions, garlic and other strong spices.
Some people put pepper to give a different touch. Do not do it.
To get ahead in life you have to climb from the bottom up, step by step.
If you want to start at the top of the stairs you take a tumble that do not need to write result.
The more people fall, more others grow, which has judgments.
The business to work with chocolate has to go right for him who knows how to make, decorate and take care already mentioned above.
Now Brazil due to the crisis the eggs are smaller, the very high price to invest.
The novice is usually very anxious, nervous and just have great damage.
Do not be shy, always ask for people known or take courses read about it, inquire.
Today we have many communication channels, Internet, TV, Magazines and more.
Some Suggestions:
1.Compras boxes in special home party products
2. Make small eggs with brigadier filling.
3.Recheio 250 grams egg. Bread chocolate sponge cake
4. Stuffing chocolate mousse, leave six hours in the refrigerator to harden
5.Make Easter egg in half, cover cocoa
6.Embalagens chicken egg, 60.00 (six eggs) purchase ready for this purpose, do not use the chicken egg packaging that is dirty contaminated with salmonella (bacteria) waste.
7.Fazendo with fractional cover the product is another
8.Panela dry to melt the chocolate, dropping a drop of water loses chocolate.
9.Temperagem see in each chocolate packaging.
10 Each chocolate has a certain temperature ,, see the packaging, careful not to burn. Mainly white.
The following step by step, in the next publication other information about tempering chocolate and each one of them.
Tempering means melt and make the right mix to give thermal shock.
Chapter II
Sometimes chocolate can change the lives of many people, taking care for doing well and of good quality. Not everyone can get to the top, see the tips below read and reread several times.
Basic:
How to begin?
Retirees, unemployed, men and women, regardless of age, young apprentice.
Profit chocolate is usually 300%, that is, if you know work right with noble chocolate and take due care and expertise to not sell pig in a poke.
ATTENTION:
Do not you think; that making a filling any sour coconut or coconut mixed with sugar covered with fractionated chocolate will make a profit.
Sometimes the sellers come to me and ask me to try, (logical people I know).
Be clear, I can not eat anything unknown, do not know the origin.
I speak the truth about the quality of the split that is a bad taste in the mouth, bad filling, wrong mixture.
Only in some very hot and air-conditioned areas is that it can work with fractioned are exceptions.
As that person wants to make a profit, if it do not know the difference "pig in a poke", ie pure chocolate and fractionated.
grated coconut filling time, or dried coconut sugar.
The essences should be purchased in a safe place, not anywhere, do not know the brand the taste is horrible, and harm health.
Not forgetting to pack right.
If you have never messed with chocolate, organize a list of what you need to buy:
Market (trade) there are numerous forms of acetate and other packaging.
Always choose small forms 250 g. it is easier to work and the damage will be less if you will make mistakes.
Pans and other utensils should be separated only for the use of chocolate, if you do not have to derretadeira.
Take care not to use pot smelling onions, garlic and other strong spices.
Some people put pepper to give a different touch. Do not do it.
To get ahead in life you have to climb from the bottom up, step by step.
If you want to start at the top of the stairs you take a tumble that do not need to write result.
The more people fall, more others grow, which has judgments.
The business to work with chocolate has to go right for him who knows how to make, decorate and take care already mentioned above.
Now Brazil due to the crisis the eggs are smaller, the very high price to invest.
The novice is usually very anxious, nervous and just have great damage.
Do not be shy, always ask for people known or take courses read about it, inquire.
Today we have many communication channels, Internet, TV, Magazines and more.
Some Suggestions:
1.Compras boxes in special home party products
2. Make small eggs with brigadier filling.
3.Recheio 250 grams egg. Bread chocolate sponge cake
4. Stuffing chocolate mousse, leave six hours in the refrigerator to harden
5.Make Easter egg in half, cover cocoa
6.Embalagens chicken egg, 60.00 (six eggs) purchase ready for this purpose, do not use the chicken egg packaging that is dirty contaminated with salmonella (bacteria) waste.
7.Fazendo with fractional cover the product is another
8.Panela dry to melt the chocolate, dropping a drop of water loses chocolate.
9.Temperagem see in each chocolate packaging.
10 Each chocolate has a certain temperature ,, see the packaging, careful not to burn. Mainly white.
The following step by step, in the next publication other information about tempering chocolate and each one of them.
Tempering means melt and make the right mix to give thermal shock.
Easter Egg Cake
Easter Egg Cake
ingredients:
Mass of sponge cake Chocolate:
2 cups sifted flour special
1 cup of hot water
1 cup powdered chocolate tea
2 cups sugar tea
6 egg whites eggs in snow
3 tablespoons margarine
1 tablespoon baking powder soup powder
Chocolate:
2 kilos of chopped semisweet chocolate or grated
1 kilo of chocolate milk chopped or grated
Form:
1 form of simple Easter egg 1 kilo
Special Cream Coco:
500 ml of cow's milk, may use long life
100 g. grated dried coconut
1 can of condensed milk
3 tablespoons potato starch or cornstarch soup
1 teaspoon vanilla soup
1 cup sour cream tea without serum
add only after the ready cream, off fire
How to prepare the sponge cake:
Whisk the egg yolks with the sugar and margarine until a whitish cream.
With the connected mixer go pasting water alternating with the flour gradually add the chocolate the spoonfuls, after well mixed, add the yeast, stir quickly.
Stop the mixer, add the egg whites, mixing the dough from the bottom up, slowly.
Other way to do is to pour the dough slowly in egg whites, mix well with a spatula until it is a fluffy mass, and full of air bubbles.
Take to roast in a large rectangular baking dish, or two small.
Oven preheated medium 180º C.
The dough should be very thin, or cut into three very thin layers of half a centimeter each.
Mode Prepare the cream:
Make the cream by mixing all the ingredients, except the sour cream that adds only after ready, off the heat, let it cool before using.
How to prepare the Chocolate:
The pot to melt the chocolate has to be really dry.
You can not get steam, or a drop of water in the chocolate does not harden and is sticky.
There can Larval plastic forms of chocolate, go almond oil with a cotton swab, then remove with paper towel to not get waste cotton.
Melt the chocolate in a double boiler, remove the pan dry down with a towel, not to run the risk of unpleasant surprises.
To reuse the bath of chocolate leftovers that already went to the refrigerator, place the other piece of chocolate that has not been melted the same proportion.
In the microwave it does not happen the same as burning the chocolate.
The water bath should not boil, the temperature is warm, when with balls off the fire, put the pot of chopped chocolate without stirring.
When the chocolate is melted stir with a wooden spoon to melt the same, if the chocolate has cooled, take again to the bath in the same manner above.
Taking the thermal shock by placing the pot chocolate to cool in a pan of cold water may be cold, stirring all sides to equalize the temperature of the chocolate.
Not to thermal shock of ice water, because chocolate is at a different temperature, background is colder, the temperature is uneven.
Ideally season (cool) chocolate on a cold stone., Stir, stir with a spatula until cool.
Note:
In very dry pan, first put the semisweet chocolate and over milk chocolate.
Mode Mount the Easter Egg Cake:
Line the shape of Easter egg passing a layer of melted chocolate, take the capsized refrigerator (facing the inside down) on aluminum foil, having first removed the excess chocolate from the edges of the form let 2'minutos.
Place the second layer of chocolate, repeat the same procedure, taking care to make the thicker side.
When the shape of the egg is ready, place the side thin strips of cake underneath too, if getting slit stick small pieces, moisten with a little syrup, spread with the fingertips, as was shower head, always wearing gloves.
Place a thin layer of coconut cream all around the inside of the medium, reinsert another cake layer.
Make several layers until the end, the latter is coconut cream, hit the cream with a spoon mixing with the cake batter so it is pretty slick.
Place on aluminum foil with the filled side down, to stay tight.
Leave in the fridge for two (2) hours, until very firm.
To serve remove the egg shape, put on a rectangular cake of chocolate, garnish around with crystal sugar, it can be colored.
Decorate above the egg with a red and gold ribbons with lace, or make very colorful decoration.
Note;
To the Easter egg cake are used two layers of chocolate, a maximum of three.
ingredients:
Mass of sponge cake Chocolate:
2 cups sifted flour special
1 cup of hot water
1 cup powdered chocolate tea
2 cups sugar tea
6 egg whites eggs in snow
3 tablespoons margarine
1 tablespoon baking powder soup powder
Chocolate:
2 kilos of chopped semisweet chocolate or grated
1 kilo of chocolate milk chopped or grated
Form:
1 form of simple Easter egg 1 kilo
Special Cream Coco:
500 ml of cow's milk, may use long life
100 g. grated dried coconut
1 can of condensed milk
3 tablespoons potato starch or cornstarch soup
1 teaspoon vanilla soup
1 cup sour cream tea without serum
add only after the ready cream, off fire
How to prepare the sponge cake:
Whisk the egg yolks with the sugar and margarine until a whitish cream.
With the connected mixer go pasting water alternating with the flour gradually add the chocolate the spoonfuls, after well mixed, add the yeast, stir quickly.
Stop the mixer, add the egg whites, mixing the dough from the bottom up, slowly.
Other way to do is to pour the dough slowly in egg whites, mix well with a spatula until it is a fluffy mass, and full of air bubbles.
Take to roast in a large rectangular baking dish, or two small.
Oven preheated medium 180º C.
The dough should be very thin, or cut into three very thin layers of half a centimeter each.
Mode Prepare the cream:
Make the cream by mixing all the ingredients, except the sour cream that adds only after ready, off the heat, let it cool before using.
How to prepare the Chocolate:
The pot to melt the chocolate has to be really dry.
You can not get steam, or a drop of water in the chocolate does not harden and is sticky.
There can Larval plastic forms of chocolate, go almond oil with a cotton swab, then remove with paper towel to not get waste cotton.
Melt the chocolate in a double boiler, remove the pan dry down with a towel, not to run the risk of unpleasant surprises.
To reuse the bath of chocolate leftovers that already went to the refrigerator, place the other piece of chocolate that has not been melted the same proportion.
In the microwave it does not happen the same as burning the chocolate.
The water bath should not boil, the temperature is warm, when with balls off the fire, put the pot of chopped chocolate without stirring.
When the chocolate is melted stir with a wooden spoon to melt the same, if the chocolate has cooled, take again to the bath in the same manner above.
Taking the thermal shock by placing the pot chocolate to cool in a pan of cold water may be cold, stirring all sides to equalize the temperature of the chocolate.
Not to thermal shock of ice water, because chocolate is at a different temperature, background is colder, the temperature is uneven.
Ideally season (cool) chocolate on a cold stone., Stir, stir with a spatula until cool.
Note:
In very dry pan, first put the semisweet chocolate and over milk chocolate.
Mode Mount the Easter Egg Cake:
Line the shape of Easter egg passing a layer of melted chocolate, take the capsized refrigerator (facing the inside down) on aluminum foil, having first removed the excess chocolate from the edges of the form let 2'minutos.
Place the second layer of chocolate, repeat the same procedure, taking care to make the thicker side.
When the shape of the egg is ready, place the side thin strips of cake underneath too, if getting slit stick small pieces, moisten with a little syrup, spread with the fingertips, as was shower head, always wearing gloves.
Place a thin layer of coconut cream all around the inside of the medium, reinsert another cake layer.
Make several layers until the end, the latter is coconut cream, hit the cream with a spoon mixing with the cake batter so it is pretty slick.
Place on aluminum foil with the filled side down, to stay tight.
Leave in the fridge for two (2) hours, until very firm.
To serve remove the egg shape, put on a rectangular cake of chocolate, garnish around with crystal sugar, it can be colored.
Decorate above the egg with a red and gold ribbons with lace, or make very colorful decoration.
Note;
To the Easter egg cake are used two layers of chocolate, a maximum of three.
sexta-feira, 18 de março de 2016
Corn Soup With Kale Rectified + Photo
Corn Soup With Kale Rectified + Photo
ingredients:
1 drained can of corn or 2-3 medium ears Thrashed
1½ to 2 cans of water (the same can of washed corn)
1 cup (tea) of cabbage (see instructions below)
1 tablet of broth
1 tablespoon (soup) of cornstarch (cornflour) (optional
50 grams. grated cheese (optional)
Way of preparing:
The can of corn drain and rinse under running water to remove the dye and preservative.
Beat the corn with water in a blender, strain, discard the residue.
Bring the mixture to heat the blender, add the broth. Leave on heat for 8 'minutes, then pour the cabbage.
If it is too liquid, add the dissolved cornstarch in 3 tablespoons of cold water, mix well let it cook for a few minutes it is creamy, then add the cabbage cortadinha or torn, so the boil leave for 3 'minutes.
Heat the dish with hot water before placing the soup.
If you want to put grated cheese on top
Prepare the cabbage mode:
Wash the cabbage leaves, remove a little of the stem, place a sheet overlying the other, make a roll and cut very thin on a board.
Place a medium saucepan on the fire with water, to boil, pour the cabbage cortadinha leave the boil for 1 minute.
Drain and pour ice water to stop the cooking.
The above procedure called bleaching.
If you can freeze the cabbage in Tuperware with lid,
Note:
In corn soup does not need to bleach the cabbage, pour the hot broth, mix well,
You can cut very thin or tear, leaving cooking po1 'or 2 minutes.
ingredients:
1 drained can of corn or 2-3 medium ears Thrashed
1½ to 2 cans of water (the same can of washed corn)
1 cup (tea) of cabbage (see instructions below)
1 tablet of broth
1 tablespoon (soup) of cornstarch (cornflour) (optional
50 grams. grated cheese (optional)
Way of preparing:
The can of corn drain and rinse under running water to remove the dye and preservative.
Beat the corn with water in a blender, strain, discard the residue.
Bring the mixture to heat the blender, add the broth. Leave on heat for 8 'minutes, then pour the cabbage.
If it is too liquid, add the dissolved cornstarch in 3 tablespoons of cold water, mix well let it cook for a few minutes it is creamy, then add the cabbage cortadinha or torn, so the boil leave for 3 'minutes.
Heat the dish with hot water before placing the soup.
If you want to put grated cheese on top
Prepare the cabbage mode:
Wash the cabbage leaves, remove a little of the stem, place a sheet overlying the other, make a roll and cut very thin on a board.
Place a medium saucepan on the fire with water, to boil, pour the cabbage cortadinha leave the boil for 1 minute.
Drain and pour ice water to stop the cooking.
The above procedure called bleaching.
If you can freeze the cabbage in Tuperware with lid,
Note:
In corn soup does not need to bleach the cabbage, pour the hot broth, mix well,
You can cut very thin or tear, leaving cooking po1 'or 2 minutes.
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