Weights and Measures
1 liter are 4 cups of 250 ml each
1 cup (tea) are 16 tablespoons (soup) Normal
3/4 cup (tea) are 12 tablespoons (soup) Idem
2/3 cup (tea) are 10 tablespoons (soup) Idem
1/2 cup (tea) are 08 tablespoons (soup) Idem
1/3 cup (tea) are 05 tablespoons (soup) Idem
1/4 cup (tea) are 04 tablespoons (soup) Idem
1/8 cup (tea) are 02 tablespoons (soup) Idem
1 tablespoon (soup) are 3 tablespoons (tea)
1 glass of regular cream cheese cup is 240 ml
1 cup of coffee 50 ml.
1 cup (tea) 200 ml
quinta-feira, 7 de abril de 2016
Weights and Measures
Weights and Measures
1 liter are 4 cups of 250 ml each
1 cup (tea) are 16 tablespoons (soup) Normal
3/4 cup (tea) are 12 tablespoons (soup) Idem
2/3 cup (tea) are 10 tablespoons (soup) Idem
1/2 cup (tea) are 08 tablespoons (soup) Idem
1/3 cup (tea) are 05 tablespoons (soup) Idem
1/4 cup (tea) are 04 tablespoons (soup) Idem
1/8 cup (tea) are 02 tablespoons (soup) Idem
1 tablespoon (soup) are 3 tablespoons (tea)
1 glass of regular cream cheese cup is 240 ml
1 cup of coffee 50 ml.
1 cup (tea) 200 ml
1 liter are 4 cups of 250 ml each
1 cup (tea) are 16 tablespoons (soup) Normal
3/4 cup (tea) are 12 tablespoons (soup) Idem
2/3 cup (tea) are 10 tablespoons (soup) Idem
1/2 cup (tea) are 08 tablespoons (soup) Idem
1/3 cup (tea) are 05 tablespoons (soup) Idem
1/4 cup (tea) are 04 tablespoons (soup) Idem
1/8 cup (tea) are 02 tablespoons (soup) Idem
1 tablespoon (soup) are 3 tablespoons (tea)
1 glass of regular cream cheese cup is 240 ml
1 cup of coffee 50 ml.
1 cup (tea) 200 ml
Secret To Making Homemade Jam
Secret To Making Homemade Jam
The secret to making a good jam, it takes equal amounts of the three existing substances in fruit:
Pectin, the acid and the sugar.
These elements vary according to the kind and degree of ripeness of the fruit.
The more mature fruit is, decreases the pectin and the acid and increases the sugar.
The best result you need to mix fruit a little green and ripe fruit.
The fruits when they are ripe and have pectin and sufficient acid to give a good jelly are:
Guava, grape, jabuticaba, plum, apple and quince.
Poor fruit pectin are:
pineapple, pear, orange, papaya, fig.
Can produce homemade pectin and add to the recipe.
Pectin Home cooking:
1 white fur cup of fresh orange
3 cups water
2 tablespoons lemon juice, when the fruit is used in the preparation of the jelly is not acidic.
Way of preparing:
Blend together the white fur with a little water and lemon juice.
Place in a pan and add the remaining water., Bring to medium heat until decrease and become the third (1/3) of the initial volume, is a thick broth.
Coe, squeezing well.
As for making jelly is:
For every three (3) glasses of fruit juice poor in pectin use one (1) homemade pectin cup.
For success in manufacturing jelly is to know the point.
To recognize the point is when the jelly drops of skimmer in thick drops that joins into one, falling like a plate.
After ready to jam should be clear and bright without sediment, have the same color and taste of the fruit used in the preparation, be soft and easy to handle, not sticking to the cutlery and shake as she stirs.
Gelatine Poor Fruit Pectin in:
ingredients:
3 cups of poor fruit pectin juice, see above fruits
1 cup of ready homemade pectin
2 cups sugar
Way of preparing:
In a large, shallow pan that allows rapid evaporation put the juice of choice fruit, homemade pectin and sugar, bring to high heat.
Mix just until the sugar dissolves. Then keep an eye on jelly with low heat, stirring occasionally.
Boil to form a foam, removing it with the aid of a skimmer.
Once finished foam, make sure it is on point.
Pour into sterilized jars and cover with a clean cloth until cool and stay consistent.
Then close the windows with screw cap.
Once cooled store in the refrigerator
IMPORTANT WARNING:
To make the quality jelly, you need some care at the time of preparation.
What cause defects in food are insufficient or too prolonged cooking, glasses unsterilized or improperly closed and improper storage.
Follows after other income of homemade jam.
The jam made at home has no dyes or preservatives.
The secret to making a good jam, it takes equal amounts of the three existing substances in fruit:
Pectin, the acid and the sugar.
These elements vary according to the kind and degree of ripeness of the fruit.
The more mature fruit is, decreases the pectin and the acid and increases the sugar.
The best result you need to mix fruit a little green and ripe fruit.
The fruits when they are ripe and have pectin and sufficient acid to give a good jelly are:
Guava, grape, jabuticaba, plum, apple and quince.
Poor fruit pectin are:
pineapple, pear, orange, papaya, fig.
Can produce homemade pectin and add to the recipe.
Pectin Home cooking:
1 white fur cup of fresh orange
3 cups water
2 tablespoons lemon juice, when the fruit is used in the preparation of the jelly is not acidic.
Way of preparing:
Blend together the white fur with a little water and lemon juice.
Place in a pan and add the remaining water., Bring to medium heat until decrease and become the third (1/3) of the initial volume, is a thick broth.
Coe, squeezing well.
As for making jelly is:
For every three (3) glasses of fruit juice poor in pectin use one (1) homemade pectin cup.
For success in manufacturing jelly is to know the point.
To recognize the point is when the jelly drops of skimmer in thick drops that joins into one, falling like a plate.
After ready to jam should be clear and bright without sediment, have the same color and taste of the fruit used in the preparation, be soft and easy to handle, not sticking to the cutlery and shake as she stirs.
Gelatine Poor Fruit Pectin in:
ingredients:
3 cups of poor fruit pectin juice, see above fruits
1 cup of ready homemade pectin
2 cups sugar
Way of preparing:
In a large, shallow pan that allows rapid evaporation put the juice of choice fruit, homemade pectin and sugar, bring to high heat.
Mix just until the sugar dissolves. Then keep an eye on jelly with low heat, stirring occasionally.
Boil to form a foam, removing it with the aid of a skimmer.
Once finished foam, make sure it is on point.
Pour into sterilized jars and cover with a clean cloth until cool and stay consistent.
Then close the windows with screw cap.
Once cooled store in the refrigerator
IMPORTANT WARNING:
To make the quality jelly, you need some care at the time of preparation.
What cause defects in food are insufficient or too prolonged cooking, glasses unsterilized or improperly closed and improper storage.
Follows after other income of homemade jam.
The jam made at home has no dyes or preservatives.
You know Sift Gema?
You know Sift Gema?
I see some people on TV and Internet sifting through the yolk (egg) in the wrong way.
To take the film (which has a strong smell) place the egg yolks in the sieve scrub with a spoon (in the sieve) and off the screen.
Rub into the screen you are pushing the gem down film.
If you rub the screen on the outside it is also putting the film in your recipe.
Sift to right Gema:
Place the egg yolks in the sieve stick each with the tip of a knife.
Hit the screen so that drain any gem.
If you have to sift through many gems split into parts with clean sieve, never in the same screen you just used. which runs the risk of bringing together the previous film.
The residue remaining on the sieve is coarse gem film, discard. (trash).
To recapitulate:
For saving people often scrape the screen inside and outside, to enjoy the last bit.
The last bit is a film that has a strong smell, disposal (garbage).
Note:
Speaking of eggs, never put egg whites or raw egg yolks in mousse dishes, chocolate and others.
Which runs the risk of Salmonella bacteria ..
Always use sterile eggs.
If you can substitute egg whites for colorless unflavored gelatin.
I see some people on TV and Internet sifting through the yolk (egg) in the wrong way.
To take the film (which has a strong smell) place the egg yolks in the sieve scrub with a spoon (in the sieve) and off the screen.
Rub into the screen you are pushing the gem down film.
If you rub the screen on the outside it is also putting the film in your recipe.
Sift to right Gema:
Place the egg yolks in the sieve stick each with the tip of a knife.
Hit the screen so that drain any gem.
If you have to sift through many gems split into parts with clean sieve, never in the same screen you just used. which runs the risk of bringing together the previous film.
The residue remaining on the sieve is coarse gem film, discard. (trash).
To recapitulate:
For saving people often scrape the screen inside and outside, to enjoy the last bit.
The last bit is a film that has a strong smell, disposal (garbage).
Note:
Speaking of eggs, never put egg whites or raw egg yolks in mousse dishes, chocolate and others.
Which runs the risk of Salmonella bacteria ..
Always use sterile eggs.
If you can substitute egg whites for colorless unflavored gelatin.
Warning To whoever is cooking Tripe (tripe) or Mocotó
Warning To whoever is cooking Tripe (tripe) or Mocotó
Be careful not to use the water cooked the tripe (tripe).
Take the fat mocotó water see below, the two messages.
I - Comment
Throw out all the water (full of dirty fat) that cooked the tripe (tripe).
Then thoroughly clean the waste (fat). which is in the middle (there are some white strips).
Rinse under running water.
II - Comment
Place the broth strained mocotó, a shallow, wide bowl, take the refrigerator until set.
The next day remove all the fat was over, with the aid of a scoop and the remainder of the fat with a paper towel.
Cut the gelatin into small pieces, add to Puchero or make gelatin mocotó, see below where to find the recipe.
See the baudanonna.blogspot.com blog or page on Facebook Chest Nonna Antoinette.
Be careful not to use the water cooked the tripe (tripe).
Take the fat mocotó water see below, the two messages.
I - Comment
Throw out all the water (full of dirty fat) that cooked the tripe (tripe).
Then thoroughly clean the waste (fat). which is in the middle (there are some white strips).
Rinse under running water.
II - Comment
Place the broth strained mocotó, a shallow, wide bowl, take the refrigerator until set.
The next day remove all the fat was over, with the aid of a scoop and the remainder of the fat with a paper towel.
Cut the gelatin into small pieces, add to Puchero or make gelatin mocotó, see below where to find the recipe.
See the baudanonna.blogspot.com blog or page on Facebook Chest Nonna Antoinette.
sábado, 2 de abril de 2016
Risotto Fiorentina
Risotto Fiorentina
ingredients:
3 cups (tea) of uncooked rice, rinsed and drained
If you can do with Arborio rice (risotto own)
Other Ingredients:
2 kilos of fresh squid, cut into rings
500 g. kilo of ripe tomatoes peeled chopped without seeds (4 separate units for the stock of fish)
2 liters of concentrated fish broth made at home, see below.
1 cup (tea) of raw green peas, frozen or see below
1 cup (tea) canned mushrooms chopped drained washed in blades or
1 cup (tea) of artichokes background, or both together
½ cup (tea) dry white wine
1 ½ cup grated Parmesan cheese tea
The ink of squid, (optional)
Spices:
½ cup (tea) butter or corn oil
1 cup (tea) and girl chopped parsley place after ready risotto.
350 grams. grated onion or minced
1 tablespoon (soup) shallow salt
1 pepper finger girl without seeds and without white ribbed
1 bay leaf, remove before serving
2 mint branches (optional)
1 tablespoon (soup) shallow grated ginger
1 pinch of nutmeg (optional)
Way of preparing:
Wash the squid, remove the mouth the eyes the skin and cartilage
Book vesicles containing black ink
Cut the squid into small rings.
In a saute pan onion in butter or oil until wilted, add the squid, season with salt pepper, add the tomatoes, a little water, simmer on low heat for about 20 'to 30' minutes, adding a little hot water slowly, until the squid are almost cooked without water, add the dry white wine, ginger, nutmeg, pepper, bay leaf.
Cook rice with the broth of fish add the squid with peas and ink dissolved in two tablespoons of fish stock
If you need to add more fish stock or hot water
Risotto should be moist, remove from heat add the mushrooms, grated Parmesan cheese and chopped parsley
Serve on a platter dishes, and round leaves cortadinha lettuce, sprinkle grated cheese and garnish with black olives pitted cut in half.
If you can put boiled eggs cut in half with half a black olive in the center of the yolk, all around the transom
You can put whole quail eggs all around the platter.
Mode Prepare the broth of fish:
Fish soup:
4 liters of cold water.
1 carrot chopped medium without peel in large slices
1 large onion, cut into 4 pieces
2 stalks celery scrapings with leaves
1 whole leek cut into small pieces
2 bay leaves
3 thin slices of fresh ginger
2 to 4 tomatoes peeled and seeded
Heads, fins, bones, remains of fish strips (raw).
A parsley and chives tied sheaf
Mode Prepare the Fish Stew:
Place in a large pot of water and all the above ingredients, leave the fire until reduced by half.
Strain book.
Thawing Pea:
Place a medium saucepan on fire with cold water, so the boil, pour the frozen peas, so came back to boil count 3 'minutes.
Drain pouring over ice water to stop the cooking until it is at room temperature. Book
ingredients:
3 cups (tea) of uncooked rice, rinsed and drained
If you can do with Arborio rice (risotto own)
Other Ingredients:
2 kilos of fresh squid, cut into rings
500 g. kilo of ripe tomatoes peeled chopped without seeds (4 separate units for the stock of fish)
2 liters of concentrated fish broth made at home, see below.
1 cup (tea) of raw green peas, frozen or see below
1 cup (tea) canned mushrooms chopped drained washed in blades or
1 cup (tea) of artichokes background, or both together
½ cup (tea) dry white wine
1 ½ cup grated Parmesan cheese tea
The ink of squid, (optional)
Spices:
½ cup (tea) butter or corn oil
1 cup (tea) and girl chopped parsley place after ready risotto.
350 grams. grated onion or minced
1 tablespoon (soup) shallow salt
1 pepper finger girl without seeds and without white ribbed
1 bay leaf, remove before serving
2 mint branches (optional)
1 tablespoon (soup) shallow grated ginger
1 pinch of nutmeg (optional)
Way of preparing:
Wash the squid, remove the mouth the eyes the skin and cartilage
Book vesicles containing black ink
Cut the squid into small rings.
In a saute pan onion in butter or oil until wilted, add the squid, season with salt pepper, add the tomatoes, a little water, simmer on low heat for about 20 'to 30' minutes, adding a little hot water slowly, until the squid are almost cooked without water, add the dry white wine, ginger, nutmeg, pepper, bay leaf.
Cook rice with the broth of fish add the squid with peas and ink dissolved in two tablespoons of fish stock
If you need to add more fish stock or hot water
Risotto should be moist, remove from heat add the mushrooms, grated Parmesan cheese and chopped parsley
Serve on a platter dishes, and round leaves cortadinha lettuce, sprinkle grated cheese and garnish with black olives pitted cut in half.
If you can put boiled eggs cut in half with half a black olive in the center of the yolk, all around the transom
You can put whole quail eggs all around the platter.
Mode Prepare the broth of fish:
Fish soup:
4 liters of cold water.
1 carrot chopped medium without peel in large slices
1 large onion, cut into 4 pieces
2 stalks celery scrapings with leaves
1 whole leek cut into small pieces
2 bay leaves
3 thin slices of fresh ginger
2 to 4 tomatoes peeled and seeded
Heads, fins, bones, remains of fish strips (raw).
A parsley and chives tied sheaf
Mode Prepare the Fish Stew:
Place in a large pot of water and all the above ingredients, leave the fire until reduced by half.
Strain book.
Thawing Pea:
Place a medium saucepan on fire with cold water, so the boil, pour the frozen peas, so came back to boil count 3 'minutes.
Drain pouring over ice water to stop the cooking until it is at room temperature. Book
sexta-feira, 1 de abril de 2016
Couscous Pot and Cuscuzeira II Options
Couscous Pot and Cuscuzeira II Options
1 kg of cooked and braised chicken.
2 cans of cooking, without the fat.
1 cup oil (200 ml)
3 large onions, grated,
1 tablespoon (soup) salt
1 can tomato sauce, or
4 chopped tomatoes, or
1 tablespoon (soup) paprika
1 teaspoon (tsp) grated ginger
½ kilogram of corn flour or necessary,
1 pepper finger girl without the chopped seeds or pepper sauce.
Filling:
1 large glass of palm, chopped into thin slices.
Half for decoration or background artichokes or asparagus.
2 cans of sardines in oil for decoration.
1 small can of sardines in oil to put on weight
300 grams. frozen peas, then give a start, play in the boiling water, boiled so let 1 'minute, drain, throw ice water to stop the cooking.
3-4 boiled eggs and chopped
1 can of corn drained and washed (optional)
2 medium carrots cut into very small cubes (optional)
(Beware of the cooked carrots, sorrel she was getting out of the refrigerator) Durability is maximum for a day.
1 cup (green olives cut into thin tea rodelinhas
1 cup (tea) of chopped parsley with stems and niggling
1 cup (tea) of green beans cut into pieces cooked (optional).
1 tablespoon (soup) of capers. finely chopped
For decoration:
Separate a little pea to put in the background
2 boiled eggs cut into slices to put on the bottom and sides.
3 tomatoes cut into slices, not too thin to put on the bottom and sides.
1 Raw red peppers in strips for decoration
1 cup (tea) of black olives without stones to decorate the background.
Mode Prepare the couscous:
After the already cooked chicken.
In a large pot sauté in oil onion, tomato, or tomato sauce pepper to ginger, add the cooking water (without fat), leaving the fire to braise well, and tomato sauce or are cooked.
Add all other ingredients.
"Do not forget the decoration ingredients."
Finally add the corn flour gradually and slowly.
Leave the fire stirring until cooked cornmeal.
Once removed from the fire add the parsley with chopped stem.
greased ring-shaped with oil.
Decorate the bottom and sides with palm heart, sardines, peppers tomato, olives, eggs etc.
Then unmold, place in a large upturned plate, that is, with the bottom facing up, and around lettuce or endive raw thinly chopped. Or steamed cabbage.
For June Festival put in molds of patty.
Do decoration only in the background with little piece of parsley twig tomato and rodelinha olive green.
Note:
You can do with cod, shrimp, fish. or only with vegetables.
Beware the shrimp, cooking 3 'to 5' minutes.
"Do not forget to take the shrimp deveined with a toothpick then wash well."
Enjoy the water cooked shrimp, or fish to put on mass.
Option II:
If you can put a cuscuzeira to cook in a water bath.
The real couscous is cooked in cuscuzeira.
After placing the couscous in cuscuzeira, bring to a boil the water bath water, count 30 'minutes ..
Allow to cool in the cuscuzeira.
Decoration:
Do not forget the decoration that is the same for all types of couscous.
In cuscuzeira the flour is uncooked.
After braising ingredients, let it cool, add the raw corn flour, mix well.
Place in cuscuzeira.
In the background Paper with a white dishcloth without use and clean, pour the dough.
Do not forget to make the decoration in the shape.
The filling and decoration are the same for the two recipes for couscous.
1 kg of cooked and braised chicken.
2 cans of cooking, without the fat.
1 cup oil (200 ml)
3 large onions, grated,
1 tablespoon (soup) salt
1 can tomato sauce, or
4 chopped tomatoes, or
1 tablespoon (soup) paprika
1 teaspoon (tsp) grated ginger
½ kilogram of corn flour or necessary,
1 pepper finger girl without the chopped seeds or pepper sauce.
Filling:
1 large glass of palm, chopped into thin slices.
Half for decoration or background artichokes or asparagus.
2 cans of sardines in oil for decoration.
1 small can of sardines in oil to put on weight
300 grams. frozen peas, then give a start, play in the boiling water, boiled so let 1 'minute, drain, throw ice water to stop the cooking.
3-4 boiled eggs and chopped
1 can of corn drained and washed (optional)
2 medium carrots cut into very small cubes (optional)
(Beware of the cooked carrots, sorrel she was getting out of the refrigerator) Durability is maximum for a day.
1 cup (green olives cut into thin tea rodelinhas
1 cup (tea) of chopped parsley with stems and niggling
1 cup (tea) of green beans cut into pieces cooked (optional).
1 tablespoon (soup) of capers. finely chopped
For decoration:
Separate a little pea to put in the background
2 boiled eggs cut into slices to put on the bottom and sides.
3 tomatoes cut into slices, not too thin to put on the bottom and sides.
1 Raw red peppers in strips for decoration
1 cup (tea) of black olives without stones to decorate the background.
Mode Prepare the couscous:
After the already cooked chicken.
In a large pot sauté in oil onion, tomato, or tomato sauce pepper to ginger, add the cooking water (without fat), leaving the fire to braise well, and tomato sauce or are cooked.
Add all other ingredients.
"Do not forget the decoration ingredients."
Finally add the corn flour gradually and slowly.
Leave the fire stirring until cooked cornmeal.
Once removed from the fire add the parsley with chopped stem.
greased ring-shaped with oil.
Decorate the bottom and sides with palm heart, sardines, peppers tomato, olives, eggs etc.
Then unmold, place in a large upturned plate, that is, with the bottom facing up, and around lettuce or endive raw thinly chopped. Or steamed cabbage.
For June Festival put in molds of patty.
Do decoration only in the background with little piece of parsley twig tomato and rodelinha olive green.
Note:
You can do with cod, shrimp, fish. or only with vegetables.
Beware the shrimp, cooking 3 'to 5' minutes.
"Do not forget to take the shrimp deveined with a toothpick then wash well."
Enjoy the water cooked shrimp, or fish to put on mass.
Option II:
If you can put a cuscuzeira to cook in a water bath.
The real couscous is cooked in cuscuzeira.
After placing the couscous in cuscuzeira, bring to a boil the water bath water, count 30 'minutes ..
Allow to cool in the cuscuzeira.
Decoration:
Do not forget the decoration that is the same for all types of couscous.
In cuscuzeira the flour is uncooked.
After braising ingredients, let it cool, add the raw corn flour, mix well.
Place in cuscuzeira.
In the background Paper with a white dishcloth without use and clean, pour the dough.
Do not forget to make the decoration in the shape.
The filling and decoration are the same for the two recipes for couscous.
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