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Monthly Archives: June 2018

Cake Frosting For Kitchen

1. Sugar, Butter, Eggs

You must whip sugar, butter and eggs together to get the base for your frosting. The frosting might need to have an additional ingredient such as sunflower oil if you want some extra flavour. If you intend to heat up the frosting later, it would be a good time to add the cooking oil at this stage. The cooking oil protects the structure of the frosting and it helps to bind the frosting where the butter is too cold or not included.

2. Whip to Consistency

After combining the initial ingredients, the whipping or beating process is in order. An electric beater will help you get to the correct consistency sooner. Once the mixture looks fluffy and stiff, you can now add your choice of flavours, extracts or colours into the mixing bowl. There are many flavours you can experiment with; from almonds and bananas to chocolate and strawberry. Cake frosting tastes delicious with a fruit flavour too. The more ingredients you add, the heavier and thicker the frosting will become. This will require extra whipping.

3. Heating

If you are planning to heat the frosting in order to add fruits or fruit flavours in it then you need to have some sunflower oil ready to pour. When the mixture is warm but not hot, you can add the desired flavours and ingredients. Heating frosting is only to be done on rare occasion and only if the mixture is too stiff to work with.

4. Spreading

Keep whipping or beating the frosting until you know that it can be spread or piped the way you want. The structure and consistency of the frosting is up to you. Stiff frosting works well if you need to create specific patterns and shapes. Softer frosting is a preference that works with each baker. If you find that the mixture is too stiff, adding a small amount of sunflower oil will loosen hard particles.

To Woo Summer With Mangoes

Raw mango sherbet

It is also widely known as “Aam Panna” in Indian languages and is a chemical-free indigenous way of quenching your thirst.

Quick Guide: Roast the raw mangoes directly over a flame, peel the burned skin, mash the flesh, dilute with water, add sugar and salt as per taste. Serve with ice.

Raw mango chutney

Another innovation of the Indian subcontinent, this one is prepared as an after-meal dessert substitute. It takes a while to get the right texture, but tastes heaven afterwards.

Quick Guide: Peel and chop raw mangoes, cook in low flame with spices and oil, add sugar (loads of it), stir until a thick consistency is achieved, cool and serve.

Mango lentil soup

Fastest and easiest of all, this one cools down the body temperature, and acts as a great accompaniment to rice.

Quick Guide: Chop raw mangoes and boil them. Cook the lentils (split red lentils are the best choice) as per regular procedure. Mix the boiled raw mangoes in the end. Balance the salt and the water for a runny consistency and less tangy flavour.

Mango ice-cream

A break from traditional raw mango preparations, this one is for the “quick-fix dessert” people. All you need is ripe mangoes and vanilla ice-cream for the perfect dessert.

Quick Guide: Peel and chop ripe mangoes into tiny pieces. Mix them in a bowl with some good quality vanilla ice-cream. Call your gang over!

Knife Cutting Techniques

Slice

This is the most basic cutting technique that anyone who works in the kitchen will know how to do. This technique is often used on vegetables such as baby marrows and cucumber. Depending on which fruit or vegetable you are slicing will determine which knife to use, namely whether it should be serrated or straight edged. Depending on what type of dish you are making the thickness of the slice will vary too.

Julienne

This is a technique similar to slicing but not quite. The style leans more towards the cutting of strips. To achieve this type of cut, you would first need to top and tail (cut off both ends) the vegetable. The seeds will then need to be removed to cut the vegetable into rectangular pieces. After it has been cut into rectangular pieces you will need to cut it into strips along the longer side.

Dice

Dicing is another common cutting technique used by anyone who works in the kitchen. Chefs often use this technique on onions when making anything from pasta sauce to curries. There are also different sizes that you can cut the onion into depending on what you are fond of. Professionals prefer to leave the root of the onion intact when using the dicing technique. They do this so that they can keep the onion together during this process.

Mince

Use this technique when dealing with garlic. Many people prefer not to have pieces of garlic floating around in their food but love the flavour. Mincing is a way to get the flavour into the dish without having large pieces in the food. Crush the garlic with the flat side of the chef’s knife then constantly chop and repeat until you have miniature pieces.

Chiffonade

This technique might sound complicated and difficult but it really is quite simple. Chefs often use this technique to create a presentable garnish for the plate. All you do is roll up the herbs or leaves such as basil or spinach and slice them to make coils of garnish.

Making Butter With Food Processor

Step 1

Warm one pint of heavy cream and a 1/4 tsp of salt to room temperature.

Step 2

Prepare the food processor and wash and dry the bowl and blades before you begin.

Step 3

Place the heavy cream in the bowl of the processor. Now is the time to add ingredients if you want your butter fancy such as garlic, parsley or spices to suit your taste.

Warning: Do not overfill your bowl or it will spill out during churning.

Step 4

Turn the processor to churn the heavy cream at low-speed. Watch the cream solids separate and congeal to butter. It should take no longer than two or three minutes. the cream will go through stages usually indicated by changes in the sound coming from the food processor bowl. First it turns very creamy and looks like ice-cream. The churning noise will become rougher and cream will abruptly turn solid when the butter separates from the buttermilk. Stop the processor and if it taste like butter, you’re done. If it still tastes like cream run it another one to two minutes.

Step 5

Drain the buttermilk, the liquid that remains after the butter congeals is fresh buttermilk that may be used in many recipes that calls for it.

Step 6

Squeeze any remaining buttermilk from the butter. Wash hands thoroughly. Fold a large piece of cheese cloth in half and place the butter in the middle and fold sides up into a bag. While holding the closed end of the bag with one hand, knead and squeeze the butter to force out any remaining buttermilk. This step is very important. If you don’t remove as much of the buttermilk as you can the butter may turn rancid in a day or two.

Step 7

Place the butter into a container, a bowl or square mold will do. Press it down with a large spoon or spatula. This may cause more liquid to come out of the butter. Drain the liquid before storing.

Step 8

Cool in the refrigerator. The butter will be immediately ready to use, but with dairy products it must be refrigerated when not in use.

Makes a Good Curry

Spices that are mainly used in curries include:

  • Turmeric – this spice makes the sauce yellow and enhances the aroma of the entire dish. Only a small amount of turmeric is used as it is quite a strong flavour.
  • Masala – this is a mixture of different ingredients that really adds the main flavour of the curry. Usually, masala contains curry powder, chilli powder, garlic salt and seasoned salt.
  • Chilli – although the masala contains chilli powder, it always tastes better with that extra bite.
  • Coriander – originally, this is a Mediterranean plant but has been adapted to be used in curries. The seeds of the plant are usually ground into a powder and works well when mixed with cumin.
  • Cumin – cumin is another seed that makes the curry taste amazing. Originally, the cumin seeds are related to the parsley plant.

The next set of ingredients that are added to the curry are:

  • Onions – onions are pungent roots that, when cooked, give the sauce a sweet and sour taste. Frying onion in a bit of sunflower oil brings out that sweet and sour flavour.
  • Garlic – a little bit of garlic is always a great addition to any dish. The strong and spicy flavoured clove assists the cook when bringing the curry to life. Many dishes can’t go without this ingredient because of the wonderful flavour.
  • Whole Chilli – this is an optional ingredient, especially if you have already put the chilli powder and masala in the curry. This simply makes the dish hotter with a fresher ingredient.
  • Vegetables – this is another optional ingredient. It makes the dish wholesome but many chefs don’t worry too much about adding any vegetables such as potatoes, beans, peas and peppers.
  • Ginger – the root is sweet and works hand in hand with garlic and onion. The ginger root is yellow and quite strong on the tongue and throat but a minimal amount adds a really good flavour to this dish.
  • Meat – the type of protein added to the curry is completely up to the chef and his or her preferences. The juices from the meat contribute a lot to the dish and assists in making the curry what it should be.