Sunday, June 5, 2011
HOW TO MAKE ONION RINGS
Instructions
Things You'll Need
4 large yellow onions
2 tsp. salt
6 egg whites
6 c. vegetable oils
4 c. flour
2 tsp. of cayenne - optional
2 tsp. peppers
deep-frying pans
deep-frying thermometers
waxed paper
Waxed Paper
Deep-frying Pans
Deep-frying Thermometers
Suggest Edits
1. Heat oil to 375 degrees in a large kettle. Measure the temperature with a deep-frying thermometer.
2. Separate egg whites from yolks and pour whites into a saucer.
3. Sift flour, salt and pepper in a bowl.
4. Pour flour mixture onto a piece of wax paper.
5. Cut the ends off the onions and slice them into thick rings - from 1/2 to 1 inch wide.
6. Dip onion rings into egg whites.
7. Place the onion rings on the wax paper and cover them with flour. Knock off excess.
8. When you've got five or so rings coated, carefully place onion rings in hot oil. Don't crowd the pan, or the temperature will drop and the rings will get greasy.
9. Cook until brown, approximately 2 minutes.
10. Use a slotted spoon to remove rings from oil.
11. Place onion rings on paper towels to drain.
12. Keep rings warm in a low (250 degree F) oven or serve immediately while you make the next batch.
Tuesday, May 17, 2011
How to make sushi rice - the full recipe.
Preparing the sushi rice might look complicated and pedantic at first, but as you go along with it you might notice that it's just like making ordinary rice, only with rice vinegar added to it, and a bit of Japanese methodology.
I've de-complicated the requirements into five simple steps:
1.Choosing right
Wouldn't you say that the Japanese have already thought of everything? Well, they did. They even made a special rice for sushi, they call it "shari", some folks simply call it "sushi rice". And they even took the time and effort to make it round, so that you can find it easily in the supermarket.
2.Measuring and preparing the rice
First you got to clear the rice from all sorts of impurities just lying there waiting for you to cook them in your sushi rice. But you wouldn't do that, right? Right. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice ( the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get dough instead of rice.
3.Cooking the rice
The rice should be cooked on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to minimum and cover the pot. Stop stirring, the rice will handle itself from now. Why? That is just the Japanese way...
After 6-8 min, check the water level. If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
4.Taking out the rice
You think I'm kidding right? Well I'm not. There are a few important issues to keep in mind while taking the rice out of the pot. First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage it severely.
Second, don't scrape the rice out from the bottom of the pot. If it comes out easily, good, if not - leave it be. The rice at the bottom is dry and burned, it won't taste so good.
5.Seasoning the rice
In order for the rice to taste like sushi rice should (and not like an ordinary rice), you need to add rice vinegar to it right after you take it out of the pot.
How is this done?
1.For 3 cups of rice, use ½ cup of rice vinegar, 2 tablespoons of sugar and 2 teaspoons of salt.
2.Mix together in small pot, on medium heat until all solids are mixed in.
3.Pour mixture on rice and stir well.
4.Let rice cool down for a few minutes until it is within the room temperature.
I've de-complicated the requirements into five simple steps:
1.Choosing right
Wouldn't you say that the Japanese have already thought of everything? Well, they did. They even made a special rice for sushi, they call it "shari", some folks simply call it "sushi rice". And they even took the time and effort to make it round, so that you can find it easily in the supermarket.
2.Measuring and preparing the rice
First you got to clear the rice from all sorts of impurities just lying there waiting for you to cook them in your sushi rice. But you wouldn't do that, right? Right. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice ( the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get dough instead of rice.
3.Cooking the rice
The rice should be cooked on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to minimum and cover the pot. Stop stirring, the rice will handle itself from now. Why? That is just the Japanese way...
After 6-8 min, check the water level. If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
4.Taking out the rice
You think I'm kidding right? Well I'm not. There are a few important issues to keep in mind while taking the rice out of the pot. First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage it severely.
Second, don't scrape the rice out from the bottom of the pot. If it comes out easily, good, if not - leave it be. The rice at the bottom is dry and burned, it won't taste so good.
5.Seasoning the rice
In order for the rice to taste like sushi rice should (and not like an ordinary rice), you need to add rice vinegar to it right after you take it out of the pot.
How is this done?
1.For 3 cups of rice, use ½ cup of rice vinegar, 2 tablespoons of sugar and 2 teaspoons of salt.
2.Mix together in small pot, on medium heat until all solids are mixed in.
3.Pour mixture on rice and stir well.
4.Let rice cool down for a few minutes until it is within the room temperature.
Thursday, May 5, 2011
How to Make Sushi
Sushi is some delicious food...
In order to make a fine japanese sushi roll (or nigiri) you don't need to go through five years of fish cutting studies in Japan, neither you need anyone telling you that your first time ever sushi looks more like a sea cucumber in rush hour out of the water.
What you do need is some goodwill and of course a good guide to help you through those rough times.
How to make sushi maki
1. "The rough side of the nori"
Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.
2."Getting busy with rice"
Get your hands wet, and make about a handful of rice to a ball of rice. It's important to keep your hands wet while working with sushi rice because it is sticky. When you work with the nori though, you should keep them as dry as you can. That is why you should have a bowl of water (with a bit of rice vinegar added to it) and a dry hand-towel nearby when making sushi.
3. "The spread"
Gently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered. Later on, the margins need to be empty of rice in order to close to sushi roll properly. Be careful not to compress the rice, but merely spread it over the nori.
4."Can you fill this?"
Now it's time to place a slice of fish (preferably no more than one) on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus, and so on... allow yourself to get wild on this matter).
5."Commence the rolling sequence"
Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.
6."continue the rolling sequence"
Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.
7."And....cut!"
Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.
"So, how can I start...?"
Well, the best thing is to get sushi equipment and ingredients to start with. Check out our sushi e-Store, for sushi kits and more. You might also want to know how to prepare sushi rice, or to read more about sushi grade fish for your sushi roll.
In order to make a fine japanese sushi roll (or nigiri) you don't need to go through five years of fish cutting studies in Japan, neither you need anyone telling you that your first time ever sushi looks more like a sea cucumber in rush hour out of the water.
What you do need is some goodwill and of course a good guide to help you through those rough times.
How to make sushi maki
1. "The rough side of the nori"
Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.
2."Getting busy with rice"
Get your hands wet, and make about a handful of rice to a ball of rice. It's important to keep your hands wet while working with sushi rice because it is sticky. When you work with the nori though, you should keep them as dry as you can. That is why you should have a bowl of water (with a bit of rice vinegar added to it) and a dry hand-towel nearby when making sushi.
3. "The spread"
Gently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered. Later on, the margins need to be empty of rice in order to close to sushi roll properly. Be careful not to compress the rice, but merely spread it over the nori.
4."Can you fill this?"
Now it's time to place a slice of fish (preferably no more than one) on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus, and so on... allow yourself to get wild on this matter).
5."Commence the rolling sequence"
Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.
6."continue the rolling sequence"
Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.
7."And....cut!"
Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.
"So, how can I start...?"
Well, the best thing is to get sushi equipment and ingredients to start with. Check out our sushi e-Store, for sushi kits and more. You might also want to know how to prepare sushi rice, or to read more about sushi grade fish for your sushi roll.
Tuesday, April 5, 2011
Wednesday, March 9, 2011
How to Make Irish Soda Bread
This classic Irish quick bread is similar to a large scone or biscuit. While it's popular fare for St. Patrick's Day, it also makes a delicious brunch side or afternoon snack.
Ingredients
2 cups all-purpose flour
1 to 2 Tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. finely shredded orange peel
3 Tbsp. butter
1/3 cup currants
1 egg, lightly beaten
3/4 cup buttermilk
Directions
1. Preheat oven to 375°F. Grease a baking sheet, set aside. In a large mixing bowl stir together flour, sugar, baking soda, salt, and orange peel. Cut in butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the center of the mixture.
2. In a small mixing bowl combine egg and buttermilk. Add all at once to flour mixture. Stir just until moistened.
3. On a lightly floured surface gently knead dough to form a dough (about 4 or 5 times). Shape into a 7-inch round loaf.
4. Transfer dough to prepared baking sheet. With a sharp knife, make 2 slashes across the top of the loaf to form an X, cutting all the way to the edge. Bake 30 to 35 minutes or until golden. Serve warm.
Friday, March 4, 2011
Thursday, March 3, 2011
Know the Signs of a Stroke
While we usually associate having a stroke with someone who is older or even elderly, the truth is that stokes can happen in someone of almost any age.
Do you know how to recognize the signs of a stroke.
A way to recognize if you or someone else is having a stroke is so important, because getting help right away can reduce the damage done to the brain. It could really make a big difference.
There is an easy acronym you can use to remember what the signs of a stroke look like. Apply these guidelines, straight from the National Stroke Association, if you notice someone acting confused or experiencing dizziness or weakness on one side of the body. It is called FAST (and that is how you should act, too).
The F stands for face. The article recommends that you ask the person to smile. If one side of the face droops, then this could be the sign of a stroke. I will add one more test. Ask the person to stick out his or her tongue. If it goes to one side instead of straight out, this is another sign.
A stands for arms. Ask the person to lift both arms. Look to see if the person has trouble lifting both arms evenly, or if one arms starts to drift downward.
S stands for speech. One of the biggest signs of a stroke is slurred speech. Ask the person to repeat a simple sentence. Is the person clear and understandable? Can he or she repeat the sentence without a problem?
T stands for time. This isn't really a sign but more of an instruction. If there are signs of a stroke present, get help immediately. Call 911. The victim of a stroke needs to get to the hospital immediately.
Do you know how to recognize the signs of a stroke.
A way to recognize if you or someone else is having a stroke is so important, because getting help right away can reduce the damage done to the brain. It could really make a big difference.
There is an easy acronym you can use to remember what the signs of a stroke look like. Apply these guidelines, straight from the National Stroke Association, if you notice someone acting confused or experiencing dizziness or weakness on one side of the body. It is called FAST (and that is how you should act, too).
The F stands for face. The article recommends that you ask the person to smile. If one side of the face droops, then this could be the sign of a stroke. I will add one more test. Ask the person to stick out his or her tongue. If it goes to one side instead of straight out, this is another sign.
A stands for arms. Ask the person to lift both arms. Look to see if the person has trouble lifting both arms evenly, or if one arms starts to drift downward.
S stands for speech. One of the biggest signs of a stroke is slurred speech. Ask the person to repeat a simple sentence. Is the person clear and understandable? Can he or she repeat the sentence without a problem?
T stands for time. This isn't really a sign but more of an instruction. If there are signs of a stroke present, get help immediately. Call 911. The victim of a stroke needs to get to the hospital immediately.
Thursday, February 3, 2011
Breakfast is the most important meal of the day
You probably heard it from your own parents: Breakfast is the most important meal of the day. But now you're the one saying it — to your sleepy, frazzled, grumpy kids, who insist "I'm not hungry" as you try to get everyone fed and moving in the morning.
Even if you eat a healthy morning meal every day, it can be tough to get kids fueled up in time for school, childcare, or a day of play. But it's important to try. Here's how to make breakfast more appealing for everyone.
Why Bother With Breakfast?
Breakfast is a great way to give the body the refueling it needs. Kids who eat breakfast tend to eat healthier overall and are more likely to participate in physical activities — two great ways to help maintain a healthy weight.
Skipping breakfast can make kids feel tired, restless, or irritable. In the morning, their bodies need to refuel for the day ahead after going without food for 8 to 12 hours during sleep. Their mood and energy can drop by midmorning if they don't eat at least a small morning meal.
Breakfast also can help keep kids' weight in check. Breakfast kick-starts the body's metabolism, the process by which the body converts the fuel in food to energy. And when the metabolism gets moving, the body starts burning calories.
Also, people who don't eat breakfast often consume more calories throughout the day and are more likely to be overweight. That's because someone who skips breakfast is likely to get famished before lunchtime and snack on high-calorie foods or overeat at lunch.
Even if you eat a healthy morning meal every day, it can be tough to get kids fueled up in time for school, childcare, or a day of play. But it's important to try. Here's how to make breakfast more appealing for everyone.
Why Bother With Breakfast?
Breakfast is a great way to give the body the refueling it needs. Kids who eat breakfast tend to eat healthier overall and are more likely to participate in physical activities — two great ways to help maintain a healthy weight.
Skipping breakfast can make kids feel tired, restless, or irritable. In the morning, their bodies need to refuel for the day ahead after going without food for 8 to 12 hours during sleep. Their mood and energy can drop by midmorning if they don't eat at least a small morning meal.
Breakfast also can help keep kids' weight in check. Breakfast kick-starts the body's metabolism, the process by which the body converts the fuel in food to energy. And when the metabolism gets moving, the body starts burning calories.
Also, people who don't eat breakfast often consume more calories throughout the day and are more likely to be overweight. That's because someone who skips breakfast is likely to get famished before lunchtime and snack on high-calorie foods or overeat at lunch.
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