Cooking tips

Barevné cukroví

Submitted by hospodyne

in

Barevné cukroví

Asi 50 kousků – 300 g moučkového cukru., lžíce sekaného oranžátu., 180 g másla., 300 g hladké mouky., špetka soli., 2 lžičky nastrouhané pomerančové kůry., 2 cl pomerančové šťávy., 2 žlutky., bílek., 1 – 2 lžíce citronové šťávy., různé potravinářské barvivo., 50 g čokolády., cukrářské perličky na ozdobu.,

Moučkový cukr a oranžát dáme do mixéru a důkladně rozmixujeme. Poté vysypeme na vál, přidáme mouku, na vločky nakrájené máslo, sůl, pomerančovou kůru a šťávu, žloutky a všechny přísady zpracujeme do hladkého těsta. Z těsta vytvarujeme bochánek, zabalíme jej do fólie a asi na 60 minut uložíme do chladničky. Troubu předehřejeme na 180°C. Na pomoučeném vále vyválíme z těsta zhruba 4 mm silnou placku, ze které potom vypichujeme různě veliké půlměsíčky, hvězdičky a kolečka. Plech vyložíme papírem na pečení. Cukroví na něj narovnáme a kolečka, ze kterých chceme udělat sněhuláky klademe kouskem do obloučku na sebe a přimáčkneme. Pečeme na střední příčce asi 10 minut. Po vyjmutí z trouby necháme vychladnout. Z bílku za postupného přidávaní 200 g moučkového cukru ušleháme tuhý sníh. Nakonec vmícháme citronovou šťávu . Část sněhu obarvíme potravinářským barvivem. Čokoládu nalámeme do malého rendlíku a v horké vodní lázni rozpustíme. Různě veliké hvězdičky naskládáme na sebe a slepíme bílkovým sněhem. Podle vlastní fantazie je ozdobíme bílou, barevnou a čokoládovou polevou a posypeme perličkami. sněhulákovi uděláme čokoládový klobouček a největší kolečko posázíme knoflíky.

Příprava asi 35 minut., chlazení asi 60 minut., pečení asi 10 minut., kousek asi 70 kcal., g bílkovin., 3 g tuků., 10 g sacharidů.

Tip – Už i na našem trhu je zvláště v předvánočním období dostatek nejrůznějších cukrářských ozdob. Kromě perliček všech barev a velikostí si můžeme vybrat třeba barevná nebo čokoládová srdíčka, lístečky a různá sypání. Velmi hezky se na cukroví vyjímá například krokantové sypání.

Yuca - How to Select and Use

in

This root vegetable is never eaten raw.
Select firm roots that are odorless, hard and free of cracks and soft, slimy, or moldy spots. Since it spoils rather quickly, keep at room temperature for no longer than 3 days. It can be peeled and frozen for longer storage. If you cut off a portion of the yuca, leave the rest uncovered to seal over.
To peel yuca, cut the yuca crosswise into 3-inch sections with a sharp knife. Be sure to use a sharp knife. Stand a section upright on a cutting board. Starting at the top of the tuber, cut a strip of the bark and fibrous layer off with the downward motion of the knife. Rotating the yuca, cut off the remaining bark in this manner. Repeat for the other sections. Immerse the yuca in cold water after peeling until ready to use.

Refreshing Vegetables

in

After blanching, remove foods from boiling water and immediately plunge into ice water. This stops the cooking process and cools foods to a manageable temperature. Refreshing is especially important with green vegetables (such as broccoli) when you want that bright green color but don't want to lose its natural crunch. When skinning tomatoes, refreshing them prevents them from overcooking and falling apart in your hands when sliding the skin off.

Vinegar - How To Use For Food Storage

in

To keep large quantities of yellow cheese, bacon or ham fresh: Wrap in a cloth that has been soaked in vinegar and wrung out. From time to time, add more vinegar to the cloth. This also seems to make ham and bacon more tender.

Waffles - How to Prepare

in

Substitute cornstarch for part of the flour. Moist steam causes the average flour-based waffle to soften as it cools. Add cornstarch to the mix, however, and you increase the waffle's ability to hold moisture. As a cornstarch-enhanced waffle cools, moisture does not escape as quickly as if it had been made with just flour, and therefore the waffle stays crisper longer.
Separate the egg and whip the white. Waffles made with whipped egg whites are not only lighter and more airy, but also taller and more tender. Plus, they brown better.
Add sugar to the egg white rather than to the other dry ingredients. Beatingi in sugar softens and stabilizes the egg white, making it much easier to fold into the batter and improving the batter's longevity.
Add a generous amount of vegetable oil to the batter. A thin batter generally produces a crisper waffle. So a liquid fat, such as vegetable oil, makes a crisper waffle than one with solid butter or shortening. Don't skimp on the oil: Waffles made with relatively high amounts of oil are crisper.
Use a mixture of buttermilk and milk rather than just one or the other. Buttermilki waffles are more flavorful, but the batter is thick and the waffles are less crisp. Waffles made with milk, on the other hand, are more crisp, but less flavorful. A combination offers the best of both: milk for crisp texture, buttermilk for full flavor.
Add a touch of vanilla extract. Vanillai extract improves the flavor so dramatically that I often eat my waffles without butter or syrup.
Set the cooked waffles on the rack of a preheated 200 degree F oven for at least 5 minutes before serving. The warm oven accomplishes two things: You can make all the waffles before serving, so everyone can eat at the same time. And the low heat beautifully reinforces the waffles' crispness. Do not stack the waffles: They'll turn moist and limp within seconds. If you forget and stack them anyway, don't worry. Just separate them and place them in a single layer again. They'll crisp right back up.

Whipped Cream - Whipping Tip

in

Have trouble making whipped cream? Can't get it to whip correctly? Be sure to put the bowl and egg beater in the refrigerator to chill

Woods for Grilling

in

MESQUITE: This wood produces a sweet smoke that gives a great flavor to grilled meats. When grilling with mesquite, be sure to use aged wood because the green wood is too oily. Do not use this wood for lengthy smoking or barbecuing of meats. Instead, use hickory or pecan wood. Mesquitei beans may also be used.
HICKORY: Known for a full, robust flavor. Often associated with Southern cooking, especially ham. Great with beef, chicken, pork, ribs or sausage.
APPLEWOOD: Imparts a more subtle smoke flavor. Use with pork, chicken or mild sausages like bratwurst.
CHERRYWOOD: Adds a smooth, lighter flavor. Goes well with lamb, vegetables, and duck.

Yeast - How to Use

in

Start with fresh yeast. It has a very short life span. Buy small amounts and always check the expiration date before using.
If you refrigerate yeast, always allow it to return to room temperature before adding it to water.
The water temperature in which the yeast is activated is very important. Too hot, and the yeast may be killed (it is a living, single-cell organism). Too cold, and it doesn't respond. An instant-read thermometer is a necessity. The temperature should be between 105 and 115?F.
Use the correct amount. Most packaging includes simple measurement conversion information.
Allow yeast dough to rise in a draft-free area that is between 70 and 85?F.

Yeast Dough

in

Dissolve one package of dry yeast into 1/4 cup of water that is slightly cool to the touch, about 85 degrees F. Yeasti is killed at temperatures of more than 105 degrees F, so while cool water may slow proofing time, it will avoid killing the yeast.
Add one teaspoon of sugar to feed the yeast. Yeast is a fungus that feeds on sugars and gluten in flour. It in turn multiplies and produces carbon dioxide as a by-product. Carbon dioxide bubbles cause dough to rise. Stiri to dissolve yeast and sugar. It will take about ten minutes until the yeast begins to bubble or foam. If it does not foam, it is not alive and should not be used.
Combine the entire proofed mixture with the liquid ingredients in your dough recipe. Remember that rich ingredients such as butter, oil, honey and even salt slow the rising action of the yeast, so be sure to allow for enough rising time when baking with these ingredients.

Turkey

in

If you hate the memory of dry turkey from the old days, buy a fresh-killed (meaning, never frozen) turkey. They truly are juicier, tenderer, and tastier than frozen birds.
Turkeys range in weight from the 6- to 8-pound category to as large as 26 pounds. Very small and super-big are not better. Small ones get blotchy. Big ones present food safety problems
because their mass resists total heat penetration. Best to go with a basic 12- to 16-pound turkey.