Cultured butter is made by adding yogurt culture to warmed heavy cream. It's just like making yogurt with live cultures.
Let it sit in a warm place for a few hours till it sets. And then refr...
I use ice cold water to wash the butter in. That way it is not all soft and squishy and the milk/ buttermilk washes right off as it does not harden like the butter. As a child I used to help my Ind...
I always wash and drain (3 times ) long grain rice like basmati before cooking. It tastes better and has a better texture too if washed and smells more fragrant too. Though I would not wash Arbori...
If the pasta didn't have to be cooked before it went in the oven I would be tempted to try it as the kids will love the presentation as mentioned in an earlier post.
We call this lauki in India as a previous post points out. If it's cottony then it's not fresh. The inside seeds and any spongy parts have to be discarded. And of course it has to be peeled too.
I've had candied Lotus Roots at a Korean restaurant as a side dish and they were crunchy and sweet. I wish they were easily available. Does anyone know the Korean name for this candied version?
Definitely looks like "Tinda" an Indian vegetable/ gourd. The botanical name is Praecitrullus fistulosus.
We peel it with a peeler before cooking. And discard the seeds and soft white...
You can use it to make clarified butter (Indian term is "ghee") and top Indian faltbreads or basmati rice with it or use it in place of oil for grilling. I know that they use it in many restaurants...
Looks nice but according to me it isn't very practical as glass gets very slippery when it's soapy. I would definitely not use a glass bottle for my dish soap. And bottles with a pump work way bett...
I too am in the market for an exhaust for my kitchen. I am considering the following in order of preference:
Sakura - price $400 and up - has many choices for cfm's and also had an ac...
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I always have the following in my fridge: Cheese- semi soft and Parmesan Miso Paste Siracha Marmalade Maple Syrup Dijon Mustard Eggs Butter
Cultured butter is made by adding yogurt culture to warmed heavy cream. It's just like making yogurt with live cultures. Let it sit in a warm place for a few hours till it sets. And then refr...
I use ice cold water to wash the butter in. That way it is not all soft and squishy and the milk/ buttermilk washes right off as it does not harden like the butter. As a child I used to help my Ind...
I always wash and drain (3 times ) long grain rice like basmati before cooking. It tastes better and has a better texture too if washed and smells more fragrant too. Though I would not wash Arbori...
If the pasta didn't have to be cooked before it went in the oven I would be tempted to try it as the kids will love the presentation as mentioned in an earlier post.
I made Chicken Kebabs on the grill outdoors with yogurt mint chutney and grilled veggies for dinner tonight.
We call this lauki in India as a previous post points out. If it's cottony then it's not fresh. The inside seeds and any spongy parts have to be discarded. And of course it has to be peeled too.
I've had candied Lotus Roots at a Korean restaurant as a side dish and they were crunchy and sweet. I wish they were easily available. Does anyone know the Korean name for this candied version?
Spicy 365!
Definitely looks like "Tinda" an Indian vegetable/ gourd. The botanical name is Praecitrullus fistulosus. We peel it with a peeler before cooking. And discard the seeds and soft white...
definitely mulberry.
You can use it to make clarified butter (Indian term is "ghee") and top Indian faltbreads or basmati rice with it or use it in place of oil for grilling. I know that they use it in many restaurants...
Looks nice but according to me it isn't very practical as glass gets very slippery when it's soapy. I would definitely not use a glass bottle for my dish soap. And bottles with a pump work way bett...
Here are some informative links regarding "back drafts" or "make up air" and guidelines for calculating the CFM needed according to one's house:
I too am in the market for an exhaust for my kitchen. I am considering the following in order of preference: Sakura - price $400 and up - has many choices for cfm's and also had an ac...