Recipes Recipes Thread

[steelwingcrash1]

Japan #2 (From Yakitate!! Japan)

Ingredients
350g of bread flour
21g of butter
21g of sugar
35ml of milk
180ml of water
5g of dry yeast
6.5g of salt

How to make Japan #2?
1. First add flour, sugar, salt, yeast dissolved in water, water and milk to rice cooker pot.
2. Mix it well and knead the ingredients
3. Then, add butter
4. Knead it some more until it no longer feels sticky
5. Leave it in a warm place for 1 hour to allow it to rise
6. Get rid of the extra gas
7. Place in the rice cooker for 1 hour
8. After 1 hour, turn it over and cook it again
9. After that, turn it over and cook it once again


And there you have it fluffy rice cooker bread!

Will that shine like gold similar to the anime? LOL

I envy you people who know how to cook. I can only fry hot dogs, eggs, bacon, etc.

 

[Bugzee]

"Anyone can cook" ~ Gusteau

Seriously though... it's basically down to practice. Start with a simple recipe that you actually like the sound/look of lol. I never stick 100% to a recipe. If you have an interest in cooking or would like to improve ya skillz in the kitchen then nothing is stopping you practice riiiight?

Btw - Quote from the movie; Ratatouille.

 

[k-dom]

Do you know the french dessert eclair or the profiterolles
Here is the recipe to make the pastry and make your friends believe you are a 3 stars chef

Ingredients :
1/4l water
150g flour
75g butter
4 eggs

Put the butter cut in small pieces with the water in a saucepan. Let melt the butter until the watter boil then stop the fire

Put the flour in the mix all at once. Turn with a wood spoon until it is homogeneous

Put the mix on a small fire to dry it (continue to mix it with the spoon). The mix shall stop attached to the spoon or the saucespan
Put out of the fire

Add 1 egg to the mix. At first it does not mix well but after a few effort you have a nice homogeneous pastry
Do the same with the other eggs ( one by one )

With a spoon ( cofee spoon for small ones, sup spoon for big ones), set small amount of the mix on a floured plate. Put in the oven for 25 minutes at 200C ( the choux shall have a nice brown color )

Here is a site with pictures of the different steps
http://chefsimon.com/pate-a-chou.html

Now you just have to fill the choux with whatever you like. The traditional is a chocolate or cafe cream but the easiest and favorite one are the profiterolles
You put vanilla ice cream in the choux and serve them with melted chocolate.

Trust me it's a really simple dessert always wonderfully appreciated.

---

And here is another great dessert to make your friend believe you can compete in Master Chef : The macarons
Theory :

Ingredients for chocolate macarons :
biscuits
360g of ice sugar (if you don't have ice sugar, put standard sugar into a blender)
20g of chocolate powder (van houten or equivalent)
140g of almand powder
5 white eggs

cream :
40 g of Cream
400g of dessert chocolate

Recipes :
Mix the almand powder, 300g of sugar and the powder cacao

Mount the white eggs (sorry I don't know the expression in english : you whisk them until it's all fluffy). Add the rest of the sugar meanwhile

Mix the eggs with almand/sugar mix. After a while the egg should incorporate well to the preparation.

Heat the oven at 180°C. Put half of the pastry on a flat plate recovered with cooking paper (well the type of paper that will make the pastry easy to remove). Spread the pastry with a wood spoon so that you have a big square of ~1cm heigh

Put in the oven for 15-20 minutes. The pastry shall be still soft.

Do the same with the other half. Then you should have the 2 part of the biscuit.

Meanwhile prepare the cream by melting the chocolate with the cream in a saucepan. Turn and let it cool.

Once everything is cold. Put one of the half biscuit on a plate, spread the chocolate cream on it (if the cream is to soft put it in the fridge). Put the other half biscuit and here you have your giant macaron.

If you are patient enough you can make little ones like for the choux but it's much more easy this way an it tastes the same.


Now instead of chocolate you can add any flavor and change the cream but the chocolate one is the easiest to do.

 

[diana5franks]

Winter drink Cafe Brulot:
Its a hot French drink!

first prepare about 3 cups of black coffee and leave it to brew for 5 minutes. In the meantime, mix in a saucepan 1 tbsp brown sugar, 6 whole cloves, a long strip each of lemon peel and orange peel, a stick of cinnamon, a pinch of natural vanilla, and 1 cup brandy.Serve into 4 cups that are three-quarters full of hot, strong coffee.Be ready to to receive compliments.

 

[Barclay]

A favorite chicken spaghetti recipe.
Ingredients:

* 1 or 2 cups cooked chicken, cut in chunks
* 1 (6 oz.) pkg. thin spaghetti, COOKED
* 1 can cream of mushroom soup, undiluted
* 1/2 cup diced onion
* 1/4 cup sliced ripe olives
* 1/2 lb. Velveeta, cubed
* salt & pepper to taste
* Parmesan cheese, grated

Preparation:
Mix all ingredients together, except Parmesan cheese, and place in a 1 1/2 quart casserole dish. Cover, bake at 350° for 30 to 35 minutes or until hot and bubbly. Stir once or twice toward end of cooking time to mix ingredients. (amounts of ingredients can vary slightly, if desired) Sprinkle with Parmesan cheese before serving.
Carolyn's Note: thin spaghetti is best and the olives give it a taste all it's own. To me without the olives, is kinda bland. But then I like the black olives.

 

[blackjack612]

Baked Blueberry Stuffed French Toast
Category: Breakfast
Servings: 2

Description: I just threw this together one day on a whim and it turned out pretty good, so I wanted to throw the recipe online. It can probably be improved/perfected to suit your individual tastes, and works just as well substituting sliced strawberries for blueberries.

Ingredients:

• 2 Cups of Blueberries
• 1 and 1/2 Tbsp. of Cornstarch
• 3/8 Cup of Sgar
• 2 Large Eggs
• 3/4 Cup of Heavy Whipping Cream
• 2 Tbsp. Pure Vanilla Extract
• Pinch of Salt
• 1/4 Tsp. as well as a Dash of Cinnamon
• 8 Slices of Bread

Direction:

1. Preheat the oven to 400
2. Mix heaving whipping cream, eggs, vanilla, and dash of cinnamon together in a bowl large enough to dip bread in.
3. Mix sugar, cornstarch, salt, and tsp. of cinnamon together in a separate container.
4. Place foil in or grease a pan.
5. Cut and remove a circle from four slices of bread.
6. Form base of toast by dipping a slice of bread in the egg mixture and putting it on the pan.
7. Dip two of the slices with circles removed in the egg mixture and lay that on top of the base slice.
8. Fill the hole with blueberries.
9. Cover blueberries with sugar mixture.
10. Dip a slice of bed in the egg mixture and use it to cover the stuffed toast.
11. Repeat 7-10 for remaining slices of bread.
12. Bake for 30 min.

 

[Paper]

Creme Anglaise (base for ice cream or creme mousseline/mousse)
Category: dessert
Servings:
Difficulty: moderate
Tools needed: 3 medium bowls, 2 large bowls, whisk, large saucepan, ice cream maker/pacojet, 2 spatulas, cutting board, knife, weighing scale, fine strainer/chinois.
Time: 30 minutes

Ingredients:
1L milk
500ml cream
300g sugar
3 vanilla bean pods (cut them length-wise down the middle and use the back of the knife to scrape the vanilla out of the pod)
300g egg yolks
1.5g salt (I only put in a quantity because "a pinch" is very subjective to how big the person's fingers are)

Procedure:
a.1. Prep the following:
-Separate the yolks from the whites
-Split the sugar 40-60 in two different containers
-Fill one large bowl 2/3 with ice and pour in a glass of water into the ice. This will serve as your "ice bath". put the other large bowl on top of the ice bath, then place your fine strainer in that bowl.
a.2. Mix the cream, milk, salt, vanilla, and 40% of the sugar together. Let this mixture heat up in the saucepan till it simmers (DO NOT BOIL THE MIXTURE!!!)
a.3. Beat the yolks and remaining sugar together in a bowl. Whisk the mixture till it turns pale and stiff.
a.4. Once the milk mixture starts to simmer, pour half of it into the egg mixture and beat it for about 5 seconds, then pour it back into the sauce pan, continuously whisking it till it stiffens and starts to resemble runny mashed potatoes. This cooking method is called Tempering.
a.5. Once the mixture thickens, strain it onto the bowl on top of the ice bath and continue whisking the mixture till it becomes cold.
a.6. Pour the mixture into your ice cream maker and turn it on. It normally takes mine 2 hours to finish the freezing process, but the time may vary between brands and climates.

Once the freezing process is done, make sure to transfer it into a freezer-safe container and let it freeze for at least 4 hours before serving. This gives it time to rest and firm up, and it'll ensure that you don't have runny ice cream.

*If you want flavor your ice cream with fruits (e.g. raspberry, orange, mango), you'll want to turn that into a "jam" first, before adding it in to your creme anglaise.

Spoiler

Adding fruit
Ingredients:
Take the 300g of sugar in the anglaise recipe
lessen the milk by 300ml
250g fruit*
50g water*
*= if you're using canned fruit, then just use all the contents of a 275/350g can
2g salt

Procedure:
b.1. Dump everything into one saucepan and let it simmer till it becomes sticky and jam-like. keep on stirring this till it turns into jam.
b.2. Remember to brush the sides with a bit of water every 2mins or so, to prevent the sides from burning.
b.3. Once the jam is done, you'll need to mix it in with the anglaise at step a.5, then just follow through to step a.6.

*If you want to use chocolate to flavor your ice cream

Spoiler

you'll need to use "couverture" chocolate, or "pure" chocolate for this recipe. This means that you'll need to read the label on the chocolate package, and if it contains ingredients other than "chocolate/cacao mass, cacao liquor, cacao butter" then you'll need to look for something else to flavor your ice cream with.

Adding Chocolate
Ingredients:
reduce the sugar on the anglaise recipe by 75g
300g dark chocolate couverture/ chocolate

Procedure:
c.1 Use a double boiler/ bain marie to melt the chocolate (you can do this by filling a pot with water and covering it with the butt-end of a stainless steel bowl and letting the water boil).
c.2. Add the chocolate at step a.5, then follow through to step a.6.

There is an easier method to adding chocolate, but this method requires high-quality couverture, that does not have a high melting point.

Procedure:
c.1.2 Just before you strain your anglaise, place the couverture pieces into the bowl (the one on top of the ice bath), ang whisk vigorously.

*If you want to use Nutella

Spoiler

Adding Nutella
Ingredients:
reduce the milk and sugar of the anglaise recipe by 300g each
300g nutella

Procedure:
d.1. Add the nutella in at step a.4, right after you pour back your egg mixture into the saucepan.
d.2. Follow the anglaise procedure

*using nuts

Spoiler

Let's face it, not all of us are willing to shell out tons of cash for a 1/4gal tub of wholesale nut paste (e.g. praline paste, pistachio paste, macadamia paste), but fear not, we can make these things ourselves. All you'll need are the raw nuts, sugar, and a really powerful food processor.

Ingredients:
take the 300g sugar from the anglaise recipe and reduce it to 250g
200g raw nuts (entirely up to you)
50g peanuts (this is to enhance the "nutty" flavor)

Procedure:
g.1. Place the nuts and sugar in a large saucepan and let it caramelize till it resembles light molasses or dark peanut brittle. Remember to keep on stirring as you make the "brittle"
g.2. Grease up a cookie sheet, then spread the nuts out on it. Let it cool for about 15mins
g.3. Place the brittle into your food processor, and let it rip. Do this till the brittle turns into a smooth paste.
g.4. Incorporate the paste into the anglaise at step a.5.

 

[k-dom]

And if you whipp the eggs white you can make a floating island :-)
Also you can add a spoon a cornmeal like maizena to the yolk-sugar mix, it helps the 'tempering' process, but maybe it's not good if you want to make icecream with it.
It's also used for the crème brûlée, but i've never tried it. Professional use a torch

 

[Paper]

Adding "maza harina" will make the texture sandy...It'd be easier to use gelatine sheets or corn starch if the cook isn't too confident about tempering.

*using gelatine sheets

Spoiler

Gelatine sheets are pretty strong, so you'll only need about eight sheets for one batch of ice cream. This roughly translates to one package of Knox powdered/granulated gelatine (Knox offers the best consistency out of all the commercial brands, so this makes for the best choice)

Ingredients:
8 sheets of gelatine OR 1 package of Knox

Procedure:
e.1. Individually soak the gelatine sheets in the ice bath (don't dump them in all at once, do what you can to make sure that the sheets don't touch each other) till you're just about ready to start step a.5.
e.2. Squeeze the excess water from the gelatine sheets, then place them onto the hot anglaise mixture.
e.2.2. If you're using powdered gelatine, you can dump the packet into the hot mixture now.
e.3. whisk (incorporate) the gelatine into the anglaise mixture as it cools.

*using corn starch

Spoiler

Fast food restaurants/ QSRs use corn starch as an inexpensive way to thicken their ice cream. This is because, unlike flour, corn starch does not leave a "starchy" aftertaste.

Ingredients:
remove 50g of yolks
65g corn starch

Procedure:
f.1. Whisk the cornstarch in with the yolks in step a.3.
f.2. follow as the original recipe says.

Yeah, you can make merigues out of the whites, or you can do and dilute them with a bit of milk, and soak croissant slices in them to make "pre-workout french toast"... mainly since the whites have lots of proteins and the croissants have tons of fat.