Tips on cooking Delicious Food: 2011

Saturday, October 15, 2011

Flip flop cake - How to decorate a flip flop birthday cake

How to make cupcakes in ice cream cones

How to make cupcakes in ice cream cones

These cupcake cones might be the most delicious optical illusion you'll ever taste. Professional baker and author Liv Hansen for Betty Crocker shows how to make these clever cupcake ice cream cones.

How To Make Chocolate Lollipops

Famous chocolatier Jacques Torres shares his easy recipe for chocolate lollipops. Try this with your kids. You'll all have fun, and you can give the lollipops as presents if you don't eat them first.

Sunday, October 9, 2011

Vegetable Juice Session- Juicing Beets recipe

Just having some fun with veggies in the kitchen

Green Mango Juice / Aam Panna - Indian Vegetarian Juice Recipe By Neha

Its green mango juice also known as aam ka panna. It is very popular in northern India. It is used in summers to prevent from heat strokes and sour in taste.

Healthy Beet Juice Recipe - Quick And Easy To Make - www.TheDeliciousRev...

Saturday, October 8, 2011

How to Make Perfect Candy Apples

Mahalo's expert chef Jennifer Martello shows you how to make perfect candy apples.

Candy apples are a classic treat enjoyed in autumn, especially around Halloween. This guide on how to make perfect candy apples offers tips and advice on preparing delicious candy apples.

The candy apple is prepared by dipping fresh
apples into a candy coating, and allowing for it to dry, creating a hard candy shell. The coating can be dyed using food coloring to match any theme, and a number of toppings can be added to the candy apple to suit any taste. While the recipe is simple to follow, candy apples should be prepared with caution and with the supervision of an adult, as the candy coating becomes hot as it cooks.

Preparing candy apples can be a fun project for cooks of all ages and skill level. Read on to learn how to make perfect candy apple
Step 1: Gather Your Equipment

Wooden skewers or popsicle sticks
Buy them at your local grocery or party supply store.
You can also buy bamboo skewers and cut them in half.
Candy thermometer
A candy thermometer is very important, especially if you're making candy apples for the first time. You'll need it to make sure your heated sugar reaches the right stage of completion. Judging otherwise can easily lead you to burnt or underdone coatings. However, the thermometer is not necessary if you are just melting chocolate.
Make sure your thermometer's accurate. Being off by just a few degrees can mean the difference between delicious and burnt. To check its accuracy, clip on your candy thermometer and set a pot of water to boil. The thermometer should read 212 degrees Fahrenheit or 100 degrees Celsius when the water is boiling. If not, note what temperature it reads at and adjust for the difference.
Pot for making the candy coating
Second container, bigger than your cooking pot
If you heat your coating to a high enough temperature, you'll fill this container with cold water to submerge and cool the pot with your candy apple coating.
Tray or baking sheet (for completed apples)
Aluminum foil: you'll need this if you do not want to put your finished apples directly on an oiled baking sheet, tray, or serving platter.
Alternatively, you can top your baking sheet with a silpat mat.
Measuring cups and spoons
Wooden spoon
Pastry brush, to keep sugar from crystallizing as you work
Extra bowls for additional toppings
Step 2: Choosing Your Apples

Making a candy apple is about pairing the sweetness of candy with the right apple. It's exquisite to pair a tart apple with a sweet candy exterior. Of course, if you can't stand tart apples, then pick a sweeter one. However, you want to eschew varieties like Red Delicious, which lacks the firmness required for candy apples, and Rome Beauty, which is primarily used in baking. Recommended apples include:

Braeburn: Golden-green to red skin, firm, sweetly tart
Fuji: Yellow-green skin, firm, sweet
Golden Delicious: golden skin, firm, sweet
Granny Smith: green skin, very firm, tart
Jonathan: Yellow-red skin, firm, sweetly tart
Jonagold: A hybrid of Jonathan and Golden Delicious, firm skin, tangily sweet
Lady: Red to yellow skin, firm, sweetly tart
McIntosh: Reddish-green skin, firm, sweetly tart
Choose smaller apples - they'll be easier to make, easier to eat, and will give you a better candy to apple ratio!
Store-bought apples are usually coated with wax, which makes it more difficult to coat them. If possible, buy apples at a farmer's market. Or you can go apple picking and get your own fresh off the tree!
If you have no choice but to use wax-coated apples, quickly dip them in boiling water and then wipe away the wax coating.1
Chill the apples in the refrigerator until you're ready to start making candy apples.
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Step 3: Prepare Your Kitchen

Get everything gathered before you put the sugar on the stove. You don't want to rush off for your pastry brush and come back to find a pot full of crystallized sugar.
Put your pastry brush in a cup of warm water.
Butter your baking sheet or tray (or aluminum foil) so it's ready to hold coated apples.
Fill the second, larger, container with ice water, if you plan to cook your candy to 310 degrees Fahrenheit.
If you want extra toppings on your apples, place the toppings in separate bowls. Possible toppings include:
Candy corn
Toasted coconut flakes
Red hots candies
Licorice
Chocolate chips
Life Savers candies
Nuts
Sprinkles
Jelly beans
Gummi bears
Dried fruit
Step 4: Get Your Apples Ready

Check the apples for firmness and bruising before using.

Remove the stems from good apples.

Wash and dry your apples.

Insert the wooden skewers or popsicle sticks.

Step 5: Make the Candy Coating

Ingredients:

1/2 cup corn syrup. Use light corn syrup if you want to color your coating.
2 cups sugar. If you use brown sugar your candy coating will take on its darker color. The molasses in the sugar may also make your mixture more susceptible to burning.
3/4 cups water
3/4 tsp food coloring (optional)23 4
Directions:

Place the ingredients listed above (and any variation you choose to add) in a saucepan.
Cook over medium-high heat.
Stir to dissolve the sugar.
You want the sugar to dissolve before the mixture boils; this will help prevent crystallization.
Bring the mixture to a boil.
Reduce the heat to a medium-low flame if you are using brown sugar. This will take longer, but if you have the heat on a higher flame you risk burning the sugar.
Don't stir the sugar mixture once it begins to boil], to avoid crystallizing the candy. Instead, use your pastry brush to brush the pot's sides with warm water, to prevent crystals from forming.5
Simmer until the candy reaches 290 degrees Fahrenheit.
Remove the candy from heat when it's at 290 degrees Fahrenheit.
Sugar is at the soft-crack stage at this temperature.6 For a lighter, more brittle candy shell, heat the sugar more. Remove it from heat when it's between 300 and 310 degrees Fahrenheit.
If you heat the sugar to 310 degrees Fahrenheit, place the pot in a cold water bath when you remove it from the stove, to stop the sugar from cooking.2 3 4
Step 6: Coat Your Apples

When the candy mixture is ready, work quickly to coat the apples, before it hardens.
Dip your apples, holding the wooden stick, and submerge completely in the candy.
Tilt the pot as necessary and spoon candy over the apples for full coating.
If using additional toppings, dip the apples in them before the candy shell hardens.
Place apples on the waiting tray or sheet.
When all your apples are covered, place them in the refrigerator to cool.
Once your apples have cooled, you can eat and enjoy! Make sure to eat them within three days of making them.
If you're giving the apples as gifts, you can place them in plastic or cellophane bags (once they've cooled) and tie off with ribbons.
Popular Variations

You're not limited to following a recipe. If there's a flavor you'd like to add, try it. For example:
Add a cinnamon stick or cinnamon extract to your candy coating for cinnamon-flavored apples.
Spice it up by sprinkling nutmeg or allspice into your candy coating.
Make more adult apples by adding your favorite liquor or liqueur

Friday, August 26, 2011

How to make Aloo Methi - Indian Cooking Recipe

Aloo Methi, or Potatoes with Fenugreek Leaves, is a fragrant and flavorful Indian dish with a unique taste. Fenugreek Leaves are well known for their many medicinal properties and are a great alternative to Spinach as a leafy green vegetable. Try this wonderful recipe and turn your plain jane potatoes into something delicious and healthy!

Ingredients:

Potatoes – 4 medium, peeled and cubed
Fenugreek Leaves – 1 bunch fresh or 1/2 pkt frozen
Oil – 1 Tbsp
Onion – 1 small, finely chopped
Garlic – 3 cloves, finely chopped
Green Chilies – to taste, finely chopped
Coriander Powder – 1/2 Tbsp
Red Chili Powder – to taste
Turmeric Powder – 1/2 tsp
Salt – to taste
Tomato – 1 medium, chopped

Method:

1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.

How to Whiten Your Teeth with a Strawberry

Learn to whiten teeth with a strawberry, a great natural method.

Rainbow sushi making

ow to make squared makis and new model

Sushi Making in an Icelandic Factory

How a factory in Iceland make sushi for the mass market -- From catching the fishes to the final products.

Saturday, August 20, 2011

Growing and Processing Pineapples

Making Honey

How Peanut Butter is Made......

How is pasta made

How is chocolate made

HOW TO MAKE CHOCOLATE

Ingredients:

125g vegetable shortening (Copha or solidified coconut oil works fine)
125g confectioner's sugar (pure icing sugar)
6 tablespoons cocoa powder (good quality)
4 tablespoons powdered milk (full cream)
Pinch of salt

How To Make: Donuts

Easy Donuts you can make at home yummy super easy donut recipe,how to ma...

Easy Donuts you can make at home yummy super easy donut recipe make your own! With a simple tube of any kind of biscuits. Add oil into a large pan or skillet, just enough to cover the bottom about 2 inchs, and heat on medium. While the oil is heating, cut a hole in the middle of each biscuit with a pop bottle cap and set the 'holes' aside. Once the oil is hot, drop the biscuits into the oil. They should fry quickly on the first side and then you can flip them over with tongs or a fork. When the second side is brown, remove from oil and drain on paper towels. Then fry up the holes you cut out. Once the doughnuts are drained add toppings such as powdered sugar or frosting. These fast doughnuts make a great treat every now and then,I just love the frosted ones.

How to Make Pizza Dough

Learn close up how to make pizza dough from scratch. Susan Sady of Susan's Cooking School, demonstrates each step in the process of making a versatile yeast dough.

CHICKEN PIZZA - VIDEO RECIPE

Ingredients:

2 chicken breasts (diced)
1 large red onion
1/2 cup tomato paste
1 1/2 cup bocconcini cheese
3 tsp italian seasoning
7 basil leaves
2 tsp portuguese chicken spice
1 Pizza base (see Nicko's Bakery channel for recipe)

HOW TO MAKE CHICKEN NUGGETS

Ingredients:

2 chicken breasts diced
2 cups flour
1 egg
1/2 cup milk
1 packet of Potato Chips / Crisps (any flavor)
oil for frying

McDonald's DOUBLE POUNDER / Unbelieveable

Australian male successfully attempts to eat a McDonald's double pounder. This video was made in early 2005 making it the first video of its kind. This man was also probably the first to attempt such a feat.

In light of recent publicity, I would like to express the following. (1) This should not be attempted at home (2) McDonald's Australia, and the store in which this video was taken, in no way supports the making of this clip. (3) Healthy eating and exercise are fundamental in good health. (4) Today I am not 160kg as one user has suggested, I am around 70kg, the same weight as I was when this video was created. (5) I am not an unhealthy person, I play football, go to the gym and am a volunteer firefighter. (6) I did not starve myself to eat this burger, my eating habits before and after this did not change. (7) Congratulations must be given to Zac White for successfully eating the triple pounder.. in time the 5 pounder will be attemped!(8) This video is now the property of Abhay Kanaka. Contact user (finnbe1988) for details.