How2Day: Food

Showing posts with label Food - Drink. Show all posts

5/19/11

How to Make Sprinkle Lollipops

The concept of lollipops has been around for centuries, according to the National Confectioners Association, even dating back to the cavemen, who collected honey on sticks. Samuel Born, the inventor of chocolate sprinkles, also devised the first lollipop machine that mechanically inserted sticks. Borrow his ideas and combine lollipops with flavored candy sprinkles to give a commercial product a personal touch.

1

Spread a 12-inch-square sheet of aluminum foil on the counter. Place five unwrapped lollipops on the foil.
2

Break 1/4 of the chocolate bar into small pieces and put them in the microwave-safe dish. Microwave the chocolate for one minute, then stir it. If it isn't fully melted, put it back in the microwave for 15 seconds or until it is fully melted.
3

Roll a lollipop in the melted chocolate until the candy is completely covered. Place the lollipop back on the foil. Repeat with the remaining four lollipops.
4

Pour 2 tbsp. of sprinkles into a small bowl. Gently roll each lollipop in sprinkles until fully covered, and place them back on foil to cool.
5

Re-wrap each pop with the appropriate original wrapper to identify the candy's flavor.

How to Prepare Wine for Bottles

Making and bottling wine are very straightforward processes. And you don't need to have an entire vineyard of grapes to make a decent bottle of wine. Wine-making stores offer kits that provide potential winemakers with all the ingredients they'll need. These kits contain not only the chemicals to produce wine, but also the juice that gives the wine its flavor. When you're planning to make wine, use food-grade containers that have been properly cleaned and sanitized.

1

Sanitize the 6-gallon container you'll be using as your primary fermenter. Most wine kits come with a packet of sulfite. Mix the sulfite into four liters of water and swish it around the inside of the container. This mix can be used more than once, so dump it out into a lidded container until it's needed again.
2

Mix the wine according to the kit's instructions. Add enough water to the container so that there are five gallons of liquid. Sprinkle it with yeast and cover it loosely with a lid. Let this mixture sit for a week.
3

Test the specific gravity of your wine mixture (called must) around day six with the hydrometer. Once the hydrometer reaches 1.010, begin siphoning the must from the primary to the secondary fermenter (carboy). Place the primary fermenter on a table and the carboy on the ground. Insert the siphon hose all the way to the bottom of the primary fermenter. Suck on the hose until must begins to fill it. Place it into the carboy and let gravity do the rest.
4

Cap the carboy with the bung and airlock to prevent air from getting into the mixture and destroying the fermentation process. Let the filled carboy sit for a week.
5

Transfer the wine back into the primary fermenter, Clean the sediment out of the carboy. Mix the remaining ingredients into the wine and stir the mixture vigorously. Rinse and sanitize the carboy and transfer the wine back into it. Mix the isinglass solution that comes with the kit and add it into the carboy. This solution will help the wine to clear up and should be left for at least two weeks.
6

Clean and sanitize the wine bottles with the sulfite mixture. Place the carboy on a table and siphon 750 milliliters of wine into a measuring cup. Pour this into a bottle to see how much it fills. Fill the remaining bottles with the same amount of wine. Cork each bottle using a hand corker.

How to Keep Sopressata Salami Soft

Sopressata salami, also known as Sopressa Veneta, is very popular in the Veneto region of northern Italy. This salami has a robust flavor as a result of the generous amount of garlic and other spices that are added to the salami just before stuffing. Most Americans prefer to eat salami that is dry and firm, while northern Italians prefer salami that is moist and soft. This northern Italian salami is best served on the softer side in keeping with tradition.

1

Check the salami for softness before you purchase. If the salami still gives a little when squeezed, it has not dried out.
2

Avoid putting your salami in the refrigerator. Salami that is left in the refrigerator for longer than a week will become firm. However, there are some instances in which it is wise to refrigerate the meat. Since kitchens can get above 72 degrees, your salami can actually melt. If you notice the kitchen is hot from cooking, store your salami briefly in the refrigerator to preserve the quality of the salami over time.
3

Place the Sopressata in a plastic bag to keep in the moisture. Condensation can be an issue, but don't worry. If the salami becomes sticky it can still be consumed. If stickiness occurs, put it in the refrigerator for a brief time to dry it a bit.
4

Store the salami on the kitchen counter. However, salami stored in a warmer area like on the kitchen counter will be softer because of temperature.
5

Place the Sopressata salami away from direct sunlight. While a kitchen counter is suitable for keeping a salami, direct sunlight will melt the salami quickly and reduce the quality.

How to Can Game Meat

Game meat refers to any meat harvested from the wild and includes venison, duck, turkey, rabbits and bear. The general rule of thumb is that large game animals, such as deer and bear, are treated much like beef, both in canning and cooking. Small game, such as rabbit and turkey, are treated like poultry. Either type can be canned raw or hot packed, with raw pack being the simplest to perform.

1

Cut the meat into 1-inch chunks or strips on a clean cutting board.
2

Place the canning lids in a saucepan and cover with water. Bring to a boil and then turn off the heat. Set the rings aside in a convenient area.
3

Place a canning funnel into the first jar and fill to within 1 1/4 inch of the top of the opening.
4

Add 1 tsp. of salt to the jar, if desired.
5

Remove the funnel and wipe the top of the jar clean with a paper towel. Place a canning lid on the jar and secure in place with a canning ring.
6

Fill the remaining jars.
7

Add to your pressure canner the amount of water that the manufacturer recommends.
8

Add the filled canning jars to the canner and secure the lid in place.
9

Bring the canner up to 10 lbs. pressure if using a weighted gauge canner or 11 lbs. pressure if using a dial gauge.
10

Process pint jars for 75 minutes or quart jars for 90 minutes after the canner has reached the required pressure.
11

Remove the canner from the heat after the recommended time and allow it to cool.
12

Remove the jars from the canner and place on a counter or towel-covered table. Allow the jars to cool thoroughly.
13

Press the center of each jar lid after the jar has cooled. If the lid flexes at all, the jar is not sealed properly and you should refrigerate or cook the contents as soon as possible.

How to Filter Canola Oil

Canola oil is a mild, light oil extracted from the seeds of a relative of the turnip. It has a smoke point of 400 degrees Fahrenheit, which makes it a good choice for cooking when you want an oil with a relatively high smoke point and little flavor. Its low cost and low amount of saturated fat make it a good everyday oil. Canola oil can be reused for frying several times, but must be filtered in between each use to remove particles of food.

1

Line a sieve or funnel with either a double layer of cheesecloth or a coffee filter. Hold the sieve or funnel over a large container.
2

Allow the oil to cool completely. Pour the oil through the sieve or funnel. Allow to drain completely into the clean container.
3

Close the container with a tight seal. Refrigerate the filtered oil. It may be used one or two more times.

How to Use a Decoraing Bag Without a Coupler

Decorating bags are triangular plastic bags bakers fill with frosting to create flowers, stars, leaves and other shapes on baked goods. A coupler is a piece that includes a decorating tip and a screw on a ring that allows a baker to employ multiple decorating tips without using a new bag. Using a decorating bag without a coupler is easy. If you want different tip effects, however, you will need to use multiple decorating bags.

1

Snip off the top corner of a decorating bag. Insert a decorating tip into the bag so the tip pokes out through the small opening.
2

Fill the decorating bag with the frosting or icing. Make sure there is plenty to provide a full, strong stream from the tip.
3

Push the frosting toward the end where the tip is as you use your other hand to direct the tip.
4

Squeeze the frosting through the bag and out of the decorating tip to decorate your baked goods.

How to Prepare a Le Creuset Square Grill Pan for Use

The Le Creuset square grill pan is a high-quality cookware made with a base of cast iron with enamel coating on the outer sides, bottom and handle. The inside of the pan is treated with a nonstick surface. The Le Creuset brand is widely known for its durability and elegance, but, as with any cookware, it is important to prepare the Le Creuset square grill pan properly before use.

1

Peel off all labels on the grill pan. If bits of the label remain, soak the pan in hot, soapy water for a few minutes and the bits should come off easily.
2

Wash the grill pan in warm, soapy water using a soft sponge or dish towel. Rinse all of the soap away with running water, then dry the pan with a clean, dry towel.
3

Pour a little cooking oil onto a paper towel. Wipe the oily side of the paper towel on the inside of the pan until oil lightly coats all of the inside area of the pan. Oil the non-enamel side of the pan after every wash to maximize the pan's lifetime.

How to Blend Fruit Drinks

Blended fruit drinks come in a variety of forms both alcoholic and non-alcoholic. When many people think of fruit drinks, they think of the smoothie; a concoction blended with juices, yogurt or a variety of other ingredients. Others may think of the margarita, a refreshing fruit-based alcohol drink or lemonade or limeade, two citrus-based fruit drinks. Whichever blended fruit drink you prefer, blend it properly for the most satisfying results.

1

Place the blender container securely on its base. Set the base on a stable, flat, dry surface.
2

Remove the blender lid and place all ingredients into the blender. Fill the blender not much more than half full. Only use cut up pieces of fruit. Peel and remove any seeds from fruit. Thaw frozen fruit if time allows; if you do not have time to thaw frozen fruit, add more liquid.
3

Replace the blender lid. Hold the blender lid on if the blender is more than half full. Press the smoothie cycle button or the blend button. Many newer blenders havea smoothie option which varies the speed to account for ingredients specific to fruit drinks. If blending using the speed settings, start on low or medium and increase to high. Reduce the speed when the fruit drink begins to appear smoother.
4

Blend until the fruit drink is smooth.
5

Remove the lid and with a spoon take out a little bit to tests its consistency. If it's not smooth, blend the fruit drink again.
6

Serve immediately.

What Is the Life Span of Lunch Meat?

A deviation from peanut butter and jelly, lunch meats add variety to the noon-hour sandwich. To maintain quality and safety, lunch meat must be stored properly and used promptly.

Adhere to the suggested "use or freeze by" dates listed on the package of unopened lunch meat. You can safely store opened lunch meat containers in the refrigerator for three to five days. In the freezer, unopened lunch meat is generally safe for one to two months.

Lunch meat can be stored in the original supermarket trays or containers but should be wrapped again to prevent liquid from the package leaking onto other foods. To freeze in these trays, wrap the container with heavy foil or in resealable freezer bags to avoid freezer burn. Keep lunch meats on the lowest shelf or in the deli drawer set between 29 and 34 degrees Fahrenheit.

Write the date of purchase or the date you opened the package on the container, foil or bag to track the shelf life of your lunch meat.

How to Store Fresh Bay Leaves

Bay leaves can add an extra dimension of sharp, fragrant flavor to many dishes. You can include a fresh leaf or two in stuffings, soups and stews, for example. But remember to remove the leaves before serving the dish, as taking a mouthful of bay leaf tends to be an unpleasant experience. Fresh bay leaves can be harder to find than dried whole or crushed bay leaves, but have a much more intense flavor and can be used more sparingly. You can store fresh bay leaves in the refrigerator for seven to 10 days.

1

Sort through your fresh bay leaves and discard any that are discolored, brown or spotted.
2

Place a layer of fresh bay leaves onto a paper towel, then lay another paper towel on top.
3

Fold the paper towels in half if necessary to fit them into your resealable plastic bag. Do not fold the bay leaves as you do this. Instead, fold the paper towels between the leaves.
4

Place the folded paper towels into your resealable plastic bag and seal the bag tightly.
5

Place the sealed bag into the vegetable crisper section of your refrigerator. You can keep them here for seven to 10 days. When you take the leaves out to use them, discard any that have become significantly discolored then rinse the remaining leaves well before use.

Dry Mustard vs. Mustard

Mustard is found in many cuisines. Mustard greens make a nutritious side dish and the seeds are used as a spice and condiment. Whether dry or prepared, mustard adds dimension and flavor to sandwiches, dressings, sauces and other foods.

Yellow mustard is often used on hot dogs. hot dog and fries image by Ray Kasprzak from Fotolia.com
Dry or powdered mustard -- also called mustard flour -- is made from white mustard seeds that have been dried and ground to a powder. It is mild until mixed with cold water and allowed to sit for a few minutes to release oil of mustard. Turmeric gives dry and yellow mustard their color. The hot mustard served in Chinese restaurants is dry mustard mixed with water.

Ready-made mustards vary in sweetness, sharpness, texture and flavor, and are used on sandwiches, in cooking or alone as a dip. They're made by blending ground dried mustard seeds with wine, vinegar or water, salt, spices and other ingredients. Yellow mustard is made from white mustard seeds; Bordeaux, Dijon, German and Meaux mustards are made from more pungent black seeds.

Grainy mustards get their texture from unground seeds. Toasted or fried seeds, as well as mustard oil, are used in Indian cooking. When diluted, the oil is used as a liniment and to treat scorpion stings and snake bites, stiff muscles and respiratory problems, and to induce vomiting.

How to Keep Lunch Boxes Cold

A cold lunchbox keeps everything inside cool until you're ready to eat. If you use the wrong products inside the lunchbox, you risk the food getting warm and soggy by lunchtime. You also run the risk of the food going bad before you have time to eat it. Even if you don't have access to a refrigerator at work or school, it's still possible to keep your lunchbox and what's in it cool until mealtime.

1

Freeze your drink, such as a juice box or water bottle, the night before. Pack the juice box or water bottle in the bottom of your lunch bag with the food on top. The liquid will melt slowly during the day, making it ready to drink at lunch and keeping the contents of your lunch box cool.
2

Place a flexible ice pack on top of your food. A flexible ice pack stays cold but doesn't harden. It molds to the top of anything you place it on, providing more insulation for your lunch.
3

Use an insulated lunch bag, which offers more protection than a traditional brown paper bag or plastic bag because of the insulated liner. It keeps moisture from leaking out of the bag and keeps your food cold.
4

Store sandwiches in sealed plastic baggies and freeze overnight. Do this with sandwiches made with a sturdy bread, like wheat and leave off the lettuce, tomato, mayonnaise or any other toppings. Store your toppings in a separate bag and combine at lunch time.
5

Keep your lunch bag in a cool place until it's mealtime. The longer the lunch bag sits in direct sun, the more time it has to melt the ice pack and juice box, which results in a warm and unappetizing lunch.

5/18/11

How to Thicken Soy Milk With Carrageenan Powder

Soy milk is made from pureed soy beans added to water. Soy milk was originally made in China and Japan, but it is now produced in North America. Its marketing began as an alternative for people unable to drink cow's milk because of lactose intolerance. It is now marketed successfully as a health food naturally containing protein, fiber, isoflavones, Omega-3 fatty acids and DHA, while being free of lactose and cholesterol. When making any product with soy milk that requires thickening, such as pudding, cream filling or ice cream, a thickening agent such as carrageenan powder must be added.

1

Pour soy milk in the saucepan and heat it until it starts to boil. Cut it back to a simmer.
2

Stirring with a whisk, blend in the carrageenan powder. Continue to stir for a minute or two until it feels slightly thickened.
3

Remove the saucepan from heat. Use the thickened milk hot, or pour it into a bowl to cool, depending on the requirement of the recipe you are using.

What Is Zested Tangerine?

The zest of a tangerine is a versatile ingredient in cooking and baking. It lends a bright citrus flavor without the bitterness of the pith and prevents waste by utilizing an often overlooked part of the fruit: the skin.

The zest of a tangerine is the thin, orange layer of the skin. The white fiber located under the zest is known as the pith. While the orange zest has a strong citrus smell and flavor, the pith has no smell and is bitter. The zest is obtained by grating only the orange part of the tangerine's skin with a fine grater, such as a microplane. A vegetable peeler may be used for recipes requiring larger strips of zest.

The concentrated flavor of the tangerine zest can be used in place of extracts in baking. In cooking, zest adds flavor to a savory dish, reducing the amount of salt needed.

Most commercially available tangerines are covered in a food-grade wax. Non-organic citrus fruits, including tangerines, are typically treated with pesticides as well. Thoroughly wash the skin before zesting a tangerine to avoid consuming wax and possible pesticides.

Which Syrup Is Darker -- Grade A or Grade B?

Syrup is a popular addition to pancakes, waffles and other dessert items. Syrup can also be used in savory dishes such as roasted vegetables, braised meats and fish. Syrups come in different grades that denote their flavor, color and strength.

Grade A Light Amber syrup is made early in the season, has a mild delicate taste and is very light in color. Grade A Medium Amber syrup is made around mid-season, is darker in color and has a slighter stronger taste. Medium Amber is popular as table syrup. Grade A Dark Amber is made late in the season, has a stronger, deeper flavor and is darker in color.

Grade B syrup is made late in the season and is sometimes called cooking syrup. It has a much stronger maple flavor and you should be able to taste a caramel flavor. The color of this syrup is very dark.

Grade B is the darkest syrup, and although this is sometimes used as table syrup, it is more often used in cooking and baking as it has a much stronger flavor.

How to Properly Pack a Stove Top Espresso Maker With Coffee

A stove top espresso maker is more commonly known as a moka pot. A good moka pot will be made of stainless steel and consist of three separate chambers. The bottom chamber holds the water, the middle chamber hold the finely ground coffee and the top chamber holds the prepared espresso. Unlike when using an espresso machine, packing coffee for stove top espresso does not need to be tamped. Tamping is when five pounds of pressure is applied, then 30 pounds of pressure and then 20 pounds of pressure with a 720 degree twist. Making espresso on the stove top is much different than using an espresso machine and needs to follow different steps.

1

Grind the coffee beans for 23 to 28 seconds, so that they are slighly coarser than those used in an espresso machine, but more fine than used in a coffee machine.
2

Fill the filter basket with ground coffee beans.
3

Gently pack the grounds or tap the basket to ensure it is full. Do not tamp as you would with an espresso machine.
4

Level the basket using the knife.

1

Fill the pot with water or filtered water, depending on the quality of your tap water. Filtered water will provide the best tasting espresso.
2

Set the brew basket filled with coffee grounds into the bottom of the moka pot and screw the top half of the pot tightly onto the bottom half.
3

Turn the stove on medium high, and brew the espresso for five minutes.

What Type of Cookware Do Restaurants Use?

Stainless steel is often the material found in restaurant stock pots. Jupiterimages/Photos.com/Getty Images
Restaurant cookware is classified by the material it is made of. Which is the best comes down to the personal preference of the restaurant owner or chef. The main considerations when selecting cookware are price, durability and heat conduction. Different materials are better for various types of cooking, and some restaurants use pots and skillets of many types. Tri-ply cookware, favored by some chefs, is a rather expensive hybrid of layers of steel, aluminum and copper. Generally, though, restaurants choose cookware composed of only one of the three metals.

As aluminum cookware is frequently the lowest in price, it may be the first choice of restaurants just getting started. Aluminum loses points on durability, however, because of its tendency to warp, scratch and dent readily. Considering the stress that constant use puts on professional cookware, durability may outweigh initial price in figuring the value of cooking equipment. Untreated aluminum is the softest material used for cookware, but adding an alloy can strengthen it, while also increasing the price. Second only to copper in heat conduction, aluminum is a popular material for bakeware. Pans with nonstick coatings are usually made of aluminum. Nonstick skillets cut the time needed for cleaning, making aluminum a good choice for this purpose. Appropriate utensils must be used so the cookware isn't scratched.

For many restaurants, stainless steel cookware's advantages outweigh its one true disadvantage. Although not as low in price as aluminum, stainless steel's cost is still moderate. Its durability is considered the best available in professional cookware. In addition, it is easy to clean and non-reactive with any foods. The drawback, however, is that stainless steel does not conduct heat very well compared to aluminum and copper. Given time, it will get hot and retain its heat, but when a chef wants to rapidly heat ingredients, a pan composed of another material is preferable. On the other hand, stainless steel is ideal for stock pots and saucepans used for dishes that require long, slow simmering.

Some restaurant owners rule out copper cookware because it reacts with certain foods, such as tomatoes and other acidic fare, and may produce toxins. Others favor it for its durability and superior heat conduction. It is more expensive than aluminum or stainless steel. In general, restaurant cookware is not seen by the public, but in situations where food preparation is on display, copper wins points for its attractiveness. Copper cookware has two other drawbacks: it scratches fairly easily and food often sticks to it.

How to Get a Brewing License in Illinois

In order to get a manufacturer's license in the state of Illinois, you have to define what type of brewer you are. Whether you plan to brew for sale or you are a hobby brewer, the cost of a manufacturer's license is expensive. You have to obtain approval from the United States Alcohol and Tobacco Tax and Trade Bureau even if you only plan to brew as a hobby.

1

Visit the TTB.gov website and download form 5100.31. Fill out the form, including all applicable information to your situation. For example, if you are a licensed manufacturer you are required to enter your plant and brewer's number, product serial number, manufacture year, alcohol content and your personal details such as address and phone number.
2

Return form 5100.31 by mail to:

Advertising, labeling and Formulation Division, Alcohol and Tobacco Tax and Trade Bureau

1310 G Street, N.W., Fourth Floor, Suite 400

Washington, DC 20220

You may also file the application electronically by visiting the TTB online application center (see Resources).
3

Obtain a federal permit from the TTB.Gov website. Download and fill out form 5100.24. Include all applicable information, including whether or not you were ever denied an application in the past or were ever convicted of a felony.
4

Return form 5100.24 by mail to:

TTB

550 Main Street, Suite 8002

Cincinnati, OH 45202
5

Download the Manufacturer's Application from the State of Illinois Liquor Control Commission website.
6

Choose your class of manufacturer from the list of provided types which include distiller, rectifier, brewer, wine manufacturer, wine maker and hobby brewer.
7

Include your Federal Employer Identification Number (FEIN), Illinois Business Tax number (IBT), telephone number and address, status of your business, business ownership information, location lease or rental details, license history, eligibility and hours of operation if you run a brewer affiliated business applicable to your license.
8

Fill out the attached Registration Statement and and Liquor Tax Statement of Liability.
9

Obtain a bond from your insurance agency complete with their insurance seal and bond number.
10

Print your application and compile all required documentation into a packet. Include a check for the amount of your particular brewing license. Mail the packet and the check to:

Illinois Liquor Control Commission

100 W. Randolf St., Suite 7-801

Chicago, IL 60601

How to Remove Grit From Dried Mushrooms

You can buy a wide variety of dried mushrooms including porcini, chanterelle, morel and shiitake. All of these mushrooms can contain grit that leaves an unpleasant texture in your finished dish. Morel mushrooms are particularly prone to grittiness thanks to the myriad holes and dents in their caps. You can remove some of the grit from dried mushrooms without rehydrating them, but it is best to do this right before rehydrating them, as the rehydration process can remove more of the grit.

1

Put your dried mushrooms into a strainer. The strainer's holes should be small enough to prevent the mushrooms from falling through the strainer.
2

Run cold water over the mushrooms. Move the mushrooms around gently, turning them over and exposing every side to the running water. This will allow the water to wash the grit away from every part of the mushroom.
3

Set the strainer aside to allow the mushrooms to drain. As the water drains away from the mushrooms, it will carry much of the grit away with it.
4

Bring enough water to completely cover all of the mushrooms to a boil in a pot. Remove the pot from the heat as soon as the water boils and add the mushrooms to the pot. Stir gently, then allow the mushrooms to sit in the cooling water for 20 to 30 minutes to rehydrate the mushrooms. During this process, the remaining grit (and much of the flavor) from the mushrooms will come out into the water. Remove the mushrooms from the hot water with a slotted spoon, then squeeze them gently over the pot to remove any excess liquid.
5

Put a coffee filter into the mouth of a container and pour the mushroom water through the filter. This will remove the grit and give you mushroom-flavored liquid you can use to increase the mushroom taste in your dish.

How to Convert Specific Gravity to Brix at Different Temperatures

Degrees Brix, also known as degrees Balling, the nearly identical scale which it replaced is the standard measurement of sugar content in wine must prior to fermentation. Determining the degrees Brix of your wine gives an indication of how much fermentable sugar there is. Hydrometers don't always have Brix scales, so convert from specific gravity to Brix. Temperature affects specific gravity measurement -- make corrections to your conversion depending on the ambient temperature.

1

Measure the specific gravity of the wine must, also known as young wine, using a hydrometer or digital density meter. If using a hydrometer, the surface of the liquid forms a meniscus or lens shape. Measure from bottom of the meniscus.
2

Measure the temperature in Celsius of the wine must using the thermometer and subtract 20.
3

Divide the result by 16.5 to get the conversion factor for the temperature, it should be negative if the temperature is below 20 degrees Celsius and positive if it is above. Add this to the original specific gravity reading to get the corrected specific gravity.
4

Subtract one from the corrected specific gravity, multiply by 220 and then add 1.6 to obtain the degrees Brix of the wine must.

5/19/11

Instructions

Time Span

Storage

Organization Tips

Dry Mustard

Prepared Mustard

Seed and Oil

5/18/11

Directions

Identification

Function

Considerations

Grade A Syrup

Grade B Syrup

Darkest Syrup

Preparing

Brewing

Aluminum

Stainless Steel

Copper