INGREDIENTS
# 1 1/2 cups all-purpose flour
# 3 1/2 teaspoons baking powder
# 1 teaspoon salt
# 1 tablespoon white sugar
# 1 1/4 cups milk
# 1 egg
# 3 tablespoons butter, melted
DIRECTIONS
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Thursday, February 21, 2008
Tuesday, February 19, 2008
Confession- (from CY Goh)
A woman takes a lover home during the day while her husband is at work.
Her 9-year old son comes home unexpectedly , sees them and hides in the bedroom closet to watch.
The woman's husband also comes home. She puts her lover in the closet , not realizing that the little boy is in there already.
The little boy says , "Dark in here." The man says , "Yes , it is."
Boy - "I have a baseball."
Man - "That's nice."
Boy - "Want to buy it?"
Man - "No , thanks."
Boy - "My dad's outside."
Man - "OK , how much?"
Boy - "$150"
Man - "Sold."
In the next few weeks , it happens again that the boy and the lover are in the closet together.
Boy - "Dark in here."
Man - "Yes , it is."
Boy - "I have a Wilson infielder's glove."
The lover , remembering the last time , asks the boy , "How much?"
Boy - "$350"
Man - "Highway robbery. Sold."
A few days later , the father says to the boy , "Grab your gloves , let's go outside and have a game of catch."
The boy says , "I can't , I sold my ball and my glove."
The father asks , "How much did you sell them for?"
The boy says , "$500"
The father says , "That's terrible to overcharge your friends like that... That is way more than those two things cost.
I'm going to take you to church and make you confess your greed."
They go to the church and the father makes the little boy sit in the confession booth and he closes the door.
The boy says , "Dark in here."
The priest says , "Don't start that shit again , you're in my closet now."
Her 9-year old son comes home unexpectedly , sees them and hides in the bedroom closet to watch.
The woman's husband also comes home. She puts her lover in the closet , not realizing that the little boy is in there already.
The little boy says , "Dark in here." The man says , "Yes , it is."
Boy - "I have a baseball."
Man - "That's nice."
Boy - "Want to buy it?"
Man - "No , thanks."
Boy - "My dad's outside."
Man - "OK , how much?"
Boy - "$150"
Man - "Sold."
In the next few weeks , it happens again that the boy and the lover are in the closet together.
Boy - "Dark in here."
Man - "Yes , it is."
Boy - "I have a Wilson infielder's glove."
The lover , remembering the last time , asks the boy , "How much?"
Boy - "$350"
Man - "Highway robbery. Sold."
A few days later , the father says to the boy , "Grab your gloves , let's go outside and have a game of catch."
The boy says , "I can't , I sold my ball and my glove."
The father asks , "How much did you sell them for?"
The boy says , "$500"
The father says , "That's terrible to overcharge your friends like that... That is way more than those two things cost.
I'm going to take you to church and make you confess your greed."
They go to the church and the father makes the little boy sit in the confession booth and he closes the door.
The boy says , "Dark in here."
The priest says , "Don't start that shit again , you're in my closet now."
Sunday, February 17, 2008
What Is the Difference Between Baking Soda & Baking Powder?
Question: What Is the Difference Between Baking Soda & Baking Powder?
Answer: Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Baking Soda
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.
How Are Recipes Determined?
Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.
Substituting in Recipes
You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.
Enjoy cooking!
Answer: Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Baking Soda
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.
How Are Recipes Determined?
Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.
Substituting in Recipes
You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.
Enjoy cooking!
Rice flour makes most crunchy batter
I have tried the following combination to find out the best batter for deep frying stuff:-
Plain Flour Rice Flour
A 3 portions 0 portion
B 2 portions 1 portion
C 1 portion 2 portions
D 0 portion 3 portions
Total flour weight is approx 150gm
15g baking powder(not baking soda) added in all flour combination.
Banana & Sweet potatoes used
Primary outcome:-
Taste
crunchiness
Duration crunchiness ie 1 hr, 2 hr
Conclusion:-
Combination D gives the most crunchiness and its crunchiness last the longest. But taste is neutral
Combination C gives adeq crunchiness but dont last as long as D. Taste is slightly better than D due to the flour. Testure also slightly better than D as the flour enables a thicker coating compared to just rice flour alone.
So, its either C or D. Which would you prefer- you decide!
Plain Flour Rice Flour
A 3 portions 0 portion
B 2 portions 1 portion
C 1 portion 2 portions
D 0 portion 3 portions
Total flour weight is approx 150gm
15g baking powder(not baking soda) added in all flour combination.
Banana & Sweet potatoes used
Primary outcome:-
Taste
crunchiness
Duration crunchiness ie 1 hr, 2 hr
Conclusion:-
Combination D gives the most crunchiness and its crunchiness last the longest. But taste is neutral
Combination C gives adeq crunchiness but dont last as long as D. Taste is slightly better than D due to the flour. Testure also slightly better than D as the flour enables a thicker coating compared to just rice flour alone.
So, its either C or D. Which would you prefer- you decide!
Tuesday, February 12, 2008
How to make a great batter
This week I am answering questions originally proposed by Ms Susan Anderson, an Ex-Pat now in the USA. The question of how to make a great batter for making UK style fish and chips at home.
While these recipes can be used for fish, they are equally good for any deep fried foods; banana fritters or vegetables (try battered cauliflower sometime…mmmmm delicious!) To compliment these recipes, in my cooking tips this week, I cover the issue of deep frying in general.
First let me say when it comes to batter recipes . . . NO eggs! With the exception of egg whites in the tempura batter (which I will cover at a later date), eggs are the enemy to a good batter, they make them soggy, spongy and more like a cake mixture. So if you have a batter recipe with eggs in it, do me a great favour and ceremoniously burn it!
All of these recipes will produce a nice light, crispy batter that gives that wonderful mouth feel of crunch as you bite into it and as long as you keep the mixture thin, the fish inside will not be overcooked and remain moist and tender. I do much prefer the baking powder batter, it is quick and I think makes a better, bit of batter than the yeast version.
If any of you are luckily enough to be flying with Air New Zealand this month be sure to read their in-flight magazine, where you will find me and my website featured! So without further ado, let's get cooking . . .
Baking Powder Batter
Ingredients for Baking Powder Batter
Flour 150gm
Hercules baking powder 15gm
Water
How to make Baking Powder Batter
* Sieve the flour and baking powder at least twice to evenly distribute gluten content and the baking powder
* Add enough water to form a smooth batter; the mixture should be kept quite thin or the batter will take too long to cook and the fish will dry out
* For aesthetic purposes a little yellow food colour may be added if preferred
* This batter may now be used without resting
Chef's Tip for Baking Powder Batter
There are two types of baking powders
* slow activating : that must be allowed rest and 'ferment'
* instant heat : these activate immediately on contact with heat and are best recommended for batters, such as the Hercules brand
Beer Batter
You make Beer batter ss above but replacing the water with a good yeasty beer.
Yeast Batter
Ingredients for Yeast Batter
flour 150 gm
yeast 15gm
water
sugar
How to make Yeast Batter
* Sieve the flour at least twice to evenly distribute gluten content and place in a cool oven to warm
* Dissolve the yeast in a little warm water with a pinch of sugar
* Make a well in the flour and pour in the yeast
* Sit in a warm place (not over 37ºC) until the yeast starts to bubble
* Combine the flour and yeast with enough water (approx. 200 ml) to form a smooth batter
* To allow the yeast to fully activate, allow the batter to rest for at least 30 minutes
* It is recommended that the batter is tested before using, as the warmth of the kitchen, the water, the flour will all effect how quickly or slowly the yeast ferments
* Add seasoning at this stage, if added earlier the salt may destroy the yeast
Enjoy and bon appetit . . . . .
While these recipes can be used for fish, they are equally good for any deep fried foods; banana fritters or vegetables (try battered cauliflower sometime…mmmmm delicious!) To compliment these recipes, in my cooking tips this week, I cover the issue of deep frying in general.
First let me say when it comes to batter recipes . . . NO eggs! With the exception of egg whites in the tempura batter (which I will cover at a later date), eggs are the enemy to a good batter, they make them soggy, spongy and more like a cake mixture. So if you have a batter recipe with eggs in it, do me a great favour and ceremoniously burn it!
All of these recipes will produce a nice light, crispy batter that gives that wonderful mouth feel of crunch as you bite into it and as long as you keep the mixture thin, the fish inside will not be overcooked and remain moist and tender. I do much prefer the baking powder batter, it is quick and I think makes a better, bit of batter than the yeast version.
If any of you are luckily enough to be flying with Air New Zealand this month be sure to read their in-flight magazine, where you will find me and my website featured! So without further ado, let's get cooking . . .
Baking Powder Batter
Ingredients for Baking Powder Batter
Flour 150gm
Hercules baking powder 15gm
Water
How to make Baking Powder Batter
* Sieve the flour and baking powder at least twice to evenly distribute gluten content and the baking powder
* Add enough water to form a smooth batter; the mixture should be kept quite thin or the batter will take too long to cook and the fish will dry out
* For aesthetic purposes a little yellow food colour may be added if preferred
* This batter may now be used without resting
Chef's Tip for Baking Powder Batter
There are two types of baking powders
* slow activating : that must be allowed rest and 'ferment'
* instant heat : these activate immediately on contact with heat and are best recommended for batters, such as the Hercules brand
Beer Batter
You make Beer batter ss above but replacing the water with a good yeasty beer.
Yeast Batter
Ingredients for Yeast Batter
flour 150 gm
yeast 15gm
water
sugar
How to make Yeast Batter
* Sieve the flour at least twice to evenly distribute gluten content and place in a cool oven to warm
* Dissolve the yeast in a little warm water with a pinch of sugar
* Make a well in the flour and pour in the yeast
* Sit in a warm place (not over 37ºC) until the yeast starts to bubble
* Combine the flour and yeast with enough water (approx. 200 ml) to form a smooth batter
* To allow the yeast to fully activate, allow the batter to rest for at least 30 minutes
* It is recommended that the batter is tested before using, as the warmth of the kitchen, the water, the flour will all effect how quickly or slowly the yeast ferments
* Add seasoning at this stage, if added earlier the salt may destroy the yeast
Enjoy and bon appetit . . . . .
Friday, February 8, 2008
Sunday, February 3, 2008
Saturday, February 2, 2008
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