Make Shrimp Tempura Rolls

If you enjoy the taste of fried shrimp but are looking for something a little lighter to serve at the next event that you're hosting, consider making shrimp tempura rolls. The lightly battered shrimp takes on a contemporary flair when served as sushi rolls. Using many of the same ingredients that you need to make other types of sushi, you can offer your guests a wide selection of food from which to choose.

Instructions

Prepare the Shrimp Tempura for Your Rolls

1. Peel the shrimp carefully, making sure that you remove all of the exterior shell. Devein the shrimp by making a thin slice along the back of the shrimp and removing the dark vein.

2. Mix the egg in a bowl with cold water. The amount of water that you use should by roughly the same volume as the egg. Add flour to the egg wash and mix it in. The tempura batter should be fairly thin with some of the flour remaining unmixed with the egg wash.

3. Heat the cooking oil in a kettle, wok or deep frying pain to 350 degrees F. You should use enough oil to submerge the shrimp.

4. Dip the shrimp with the tempura batter. Place the battered shrimp in the heated oil (making sure not to splash the hot oil) and fry it lightly. You should leave the shrimp in the oil until the bubbles start to become smaller, indicating that the shrimp tempura is ready.

5. Set the shrimp tempura aside on a paper towel or wire rack to allow any excess oil to drain.

Make the Wrapping for Your Shrimp Tempura Rolls

6. Divide a sheet of nori into three equally sized pieces. Place one piece, shiny side down, on top of the plastic wrap and the sushi mat.

7. Spread a thin layer of sushi rice over the piece of nori, leaving a strip at the top uncovered. On the opposite and from the uncovered strip of nori, build a wall of rice that extends over the edge of the nori. This will will connect with the uncovered nori to seal the nori and rice around the tempura.

8. Turn the nori and rice over so that the nori is facing upward. Place the shrimp tempura horizontally across the center of the nori. Allow the tail of the tempura to extend over the edge of the nori so you can easily remove it from the rolls that you make.

9. Curl the sushi mat upward from both sides, causing the rice and nori to wrap around the tempura. Let the wall of rice come over the strip of nori that is uncovered and apply pressure through the sushi mat to complete the roll.

10. Cut the tempura roll into multiple pieces after removing the plastic wrap and sushi mat.

Tags: around tempura, battered shrimp, edge nori, making sure, nori rice

Make Sweet Horseradish Pickles

Pickling cucumbers at home is now a quick alternative to store-bought pickles.

The pickling process is a fermentation of vegetables that allows for easier digestion, increased nutrients and greater edible variety. Combining vinegar and spices with cucumbers for a period of time results in the sandwich and snacking pickles we are used to. Many different flavors can be combined to create different pickled cucumber tastes and horseradish is just one of them. You can combine horseradish root with store-bought or canned pickles for added flavor, or make your own pickles from scratch. Making pickles at home no longer takes several weeks with the advent of quick pickling mixes.

Instructions

1. Choose the cucumbers you want to pickle. The pickling varieties ripe for canning are dark green, with many warts and no developed seeds yet. They are not bloated or distended, which leads to crisper pickles.

2. Sanitize your canning jar in the dishwasher and the lid in a boiled water bath. Sanitizing your can prevents contamination in the pickling process.

3. Boil your pickling mix with vinegar. The pickling mix can be purchased from a grocery store -- look for a "quick process" sweet pickling mix. Add about 4 cups of vinegar unless the directions on the pickling mix packet say otherwise to a non-metal pot with the spices. Heat the mixture until simmering. Simmer for about five minutes.

4. Spears are a popular pickle shape to cut your cucumbers into.

Cut the ends off the cucumbers and cut the cucumbers into spears or rounds.

5. Pack the canning jar by adding the 3/4 cup prepared horseradish to the jar, filling it with the cut pickles, and pouring the hot vinegar solution into the jar until the solution is 1/4 inch from the mouth.

6. Process the jar by sealing with the lid and boiling the sealed jar in a water bath for 10 minutes. This process enables the spices to flavor the pickles.

7. Cool the jars overnight after using the tongs to remove them from the water bath and wait at least 24 hours for the spices to set in. For greater flavor wait two weeks or more.

Tags: water bath, cucumbers into, pickling process

Traditional Nonalcoholic Spanish Drinks

While Spain may be widely known for its red wines from La Rioja and sparkling wines from Catalunya, the country also has a number of traditional drinks that contain no alcohol at all. Some of these drinks can easily be made at home, such as leche merengada and Spanish chocolate, while others can generally only be purchased at restaurants and caf s or grocery stores, like mosto and horchata.

Horchata

Popular on a hot day, Spanish horchata is a drink made from tigernuts, sugar and water, and is served cold. This is different than the horchata consumed in Mexico and Central America, which is made from a base of rice and cinnamon.

Horchata originated in the Spanish region of Valencia. Since then, tigernuts have been traditionally grown in Valencia with the specific purpose of making horchata. The tigernuts are washed, ground, macerated and pressed. Water is added and the mixture is pressed again. Then sugar is added and it is refrigerated for consumption.

Leche Merengada

Leche merenada is a drink that is made with milk, cinnamon, sugar, lemon zest and egg whites. The milk is cooked with the cinnamon, sugar and lemon zest, and then refrigerated. The egg whites are whisked into peaks and folded into the milk, and then refrigerated before serving.

Leche merengada is served cold, sometimes garnished with a little ground cinnamon on top, and is often associated with the summer in Spain. It was once a favored drink among Madrid's caf culture. While not as popular as it once was, it is still readily available in Spain. Leche merengada can also be made into ice cream.

Mosto

Mosto is a popular and traditional non-alcoholic drink in Spain. It is made of pressed grapes, but it is not allowed to ferment so as to make wine. The result is a full-bodied grape juice, which is available in two varieties: red and white. Mosto is served cold with or without ice.

Chocolate

Spanish chocolate generally contains chocolate, sugar, corn starch and milk. The milk is heated and then the chocolate, sugar and corn starch are whisked in. Once the mixture thickens properly, it is served warm in tea cups and often accompanied by a plate of fried Spanish pastries called churros.

Tags: served cold, chocolate sugar, chocolate sugar corn, cinnamon sugar, cinnamon sugar lemon

Make Sweet And Spicy Chicken And Bacon Appetizers

Perfect for game day, parties or holiday appetizers, these sweet and spicy chicken and bacon appetizers are sure to please a crowd. This recipe comes together quickly, as it only requires four ingredients, so you can whip up a batch even on short notice. This preparation yields about 12 to 15 appetizer servings.

Instructions

1. Preheat the oven to 375 degrees.

2. Slice the chicken breasts into 1-inch chunks. Cut the bacon horizontally into three pieces per slice.

3. In a separate bowl, combine the chili powder and brown sugar. Mix well.

4. Wrap each piece of chicken with a small slice of bacon. Secure the bacon with a toothpick.

5. Drop each wrapped chicken cube into the chili-powder mixture. Roll the chicken in the mixture to cover well. Transfer the seasoned chicken to a baking sheet.

6. Place the baking sheet in the oven. Cook for 15 minutes, then turn each sweet and spicy chicken and bacon appetizer. Cook for an additional 10 minutes.

7. Remove from the oven and allow to cool slightly before serving.

Tags: baking sheet, spicy chicken, sweet spicy, sweet spicy chicken

Make Sweetcorn Relish Sauce

Sweetcorn Relish is the basis for this delicious party snack. The colorful, crunchy relish is both sweet and tart and marries well with the smooth, subtle cream cheese. Take care when serving this appetizer in the summer time--keep it chilled.

Instructions

Make the Relish

1. Seed and chop the green and red peppers. Chop the onion, celery and jalapeno. Place them in a large, non-reactive pot with the vinegar, lemon juice and celery seeds. Bring to a boil and then simmer for 5 minutes.

2. Mix the mustard and turmeric in a small bowl with a little hot liquid from the pan. Add the mixture to the pot.

3. Remove the corn kernels from about 12 ears of sweet corn. Add the corn to the pot. Bring to a boil again, then reduce the heat and simmer 5 more minutes.

4. Fill six 1/2-pint sterilized jars with the relish. Add the lids and rings and seal tightly. Process for 10 minutes in a boiling water bath.

5. Remove the jars and allow them to cool, undisturbed for at least 24 hours. Label and date each jar.

Sweet Corn Relish Sauce

6. Place 4 oz. of cream cheese in a medium sized bowl. Let the cream cheese soften at room temperature for an hour.

7. Break up the cream cheese with a fork. Add 1/2 cup of sweetcorn relish. Blend the cream cheese and relish until no bits of cream cheese are visible.

8. Serve with raw veggies and crackers. Refrigerate any leftovers in a covered container.

9. Make a creamier spread by increasing the cream cheese to 8 oz. Add a 1/2 cup of sweetcorn relish and blend well.

Tags: cream cheese, Bring boil, Relish Sauce, Sweetcorn Relish

Make Soda Pop From Scratch At Home

Making soda pop from scratch at home can be a fun experience.

Soda pop has been around for centuries and is a popular drink among both children and adults. Soft drinks have their roots in mineral water that was found in natural springs, according to the Fire Museum of Missouri. The carbon dioxide from the springs caused it to bubble naturally, this bubbling is known today as fizz. Flavors were later added to the water and manufacturers began to mass produce the soda. Today, however, you can make soda pop right in your own kitchen.

Instructions

1. Measure out 1 cup of seltzer water by pouring it into a measuring cup and set the water aside. Pour 2/3 of a cup of soda syrup into another measuring cup and set the syrup aside also.

2. Remove the cap from the 1 liter bottle of seltzer water and insert a funnel into the top of the bottle. Pour the syrup through the funnel and into the bottle of seltzer water.

3. Screw the cap back onto the bottle of seltzer water and slowly turn the bottle upside down so the syrup begins to blend together with the water. Repeat this process three to four times or until the syrup and water are well blended.

4. Pour a small amount of the mixture into a drinking glass and taste it to see if it is flavored to your liking. Slowly add the seltzer water from the measuring cup back into the seltzer bottle if the pop is too strong.

Tags: seltzer water, bottle seltzer, bottle seltzer water, funnel into, funnel into bottle, into bottle

Make Sushi Rice With Vinegar

The rice is a critical ingredient for making authentic sushi.

Rice used for sushi requires a specific series of steps to make it as authentic as possible. True sushi rice is called meshi. The rice should always be made fresh and cooled to room temperature with a hand fan to maintain its texture. Mixing the rice with a sweet and salty vinegar dressing gives the rice and the final sushi more flavor. Use sushi rice if you can find it in an Asian market, or substitute any short-grain rice.

Instructions

1. Add the sushi rice to a deep bowl and cover with water. Stir the rice in the water to rinse. Pour the rice and water through a colander and return the rice to the bowl.

2. Repeat adding water to the bowl, stirring the rice and draining it two to three more times, or until the water is clear after stirring the rice.

3. Bring the rice and 1 cup of water to a boil over medium-high heat in the saucepan.

4. Lower the heat to low and cook the rice for 15 minutes.

5. Wrap a kitchen towel around the bottom of the saucepan lid. Remove the saucepan of rice from the heat and cover with the towel-wrapped lid for 10 minutes, or until all the water has been absorbed.

6. Warm the vinegar, sugar and salt together in a small bowl in the microwave on high heat for 30 to 45 seconds.

7. Use a spatula to toss the cooked rice with the vinegar mixture. Do not stir the rice, or it will create a gummy texture.

8. Spread the vinegar-coated rice onto a large plate.

9. Fan the rice with a hand fan or a piece of paper until it reaches room temperature.

10. Use the rice immediately and do not refrigerate.

Tags: rice water, cover with, rice with, room temperature, stirring rice

Make Sunflower Seed Butter

Sunflower butter is a tasty treat that can be made at home.

Sunflower seeds are full of protein, fiber, vitamins and minerals, which are all necessary for optimal health. Make your own sunflower seed butter to save money and prevent unnecessary ingredients from being added. Sunflower seed butter is a great alternative for those who are unable to consume nuts due to allergies or other reasons. Enjoy this butter on sandwiches, crackers, fruit or anywhere peanut butter is generally used.

Instructions

1. Remove sunflower seeds from their shells.

2. Place sunflower seeds in a food processor and run it on high speed until a paste forms, roughly 30 to 45 seconds.

3. Check the consistency of the sunflower seed butter. Leave pieces of seeds for a "chunky" version or blend until completely smooth.

4. Add a small amount of vegetable oil if the texture of the sunflower seed butter is dry or crumbly -- mix for a few seconds to incorporate the oil.

Tags: seed butter, sunflower seed butter, sunflower seed

Cook Chinese Food

You love visiting Chinese restaurants but you'd like to make your own Chinese food. You love the stir fries, the vegetables and the wonton soup. Now you can use Chinese philosophy and techniques to create your own meals. Cook your own Chinese food by following these hints.

Instructions

1. Understand the colors, techniques and combinations used in Chinese cooking. Chinese food is presented, not just eaten. A lot of time is spent preparing the meal. You want a well-balanced meal with variety including different textures, colors and tastes.

2. Learn the techniques used to create dishes. Vegetables and meat are cut into equal sized chunks or strips and then combined into attractive and delicious dishes.

3. Prepare all your vegetables and meat before you begin cooking so that you can just throw in what you need without stopping to cut things up. Cutting as you go can ruin a dish because timing is important.

4. Learn saute and grill your food without over cooking it. Deep frying and steaming are also used to create many dishes. Use oil to saute your food not water.

5. Create a variety of dishes instead of one large meal. The more dishes, the better. Use soy sauce and wine to season your dishes. Some meats are marinated before being cooked. Other meat is covered in an egg and flour batter before being deep fried.

6. Use pork and chicken in your recipes. Beef is sacred to some although it is used in some Chinese recipes. Wash your meat before you use it.

7. Serve Chinese soup with your meal. Serve rice with all your meals. Some meals are served with fried noodles. Soak your rice until it is soft. Then cook according to the recipe.

8. Take a Chinese cooking course at a local college. There are different schools of Chinese cooking. Specialize in one and learn the techniques well.

Tags: Chinese cooking, Chinese food, before being, meat before, used create, with your

Boil Redskinned Potatoes

Red-skinned potatoes can be boiled to make a variety of side dishes.

Red-skinned potatoes are a soft potato with a white center and a creamy texture when boiled. After they are boiled in water, they can be coated with butter and seasoned with salt. You also can season the potatoes with fresh sprigs of rosemary or dill. Once boiled, red-skinned potatoes can be used to make mashed potatoes, potato salad or dishes like potatoes and green beans. They also can be served as a side dish at dinnertime.

Instructions

1. Wash all of the potatoes individually by holding a potato under the running water and gently scrubbing off any dirt or debris from its surface with a vegetable brush.

2. Cut the potatoes in half. Lay the flat cut surface onto the cutting board. Cut the halves in half to quarter the potatoes. Cut the quarters in half to make rough cube shapes with the potatoes to ensure even cooking.

3. Fill a pot three-quarters of the way full with water. Add the potato chunks to the pot. If the water line is closer than 4 inches from the top of the pot, remove some of the water.

4. Boil potatoes on the stove on high heat.

5. Stir the potatoes occasionally with a long-handled wooden spoon as the water begins to boil . Boil the potatoes for 12 minutes.

6. Test to see if the potatoes are done by picking up a potato with a pair of tongs and trying to close the tongs on it. If it is done, the potato will be soft enough for you to push or "cut" through it with the tongs. If you cannot cut through it in this manner, boil the potatoes for another five minutes.

7. Place a colander into your sink. While wearing oven mitts, carefully pour the hot water out of the pot.

8. Season or prepare the potatoes as desired.

Tags: Boil potatoes, potato with

Make Deer Meat Sausage

Deer meat, or venison, is a lean meat many people prefer to eat because it has less fat. Deer sausage, sometimes referred to as summer sausage, can be served on a cracker with cheese, between two slices of bread, or fried up in a pan. No matter which way you like to eat it, you'll keep going back for more tasty deer sausage.

Instructions

1. Mix all of the ingredients together thoroughly in a large bowl. Use your hands to mix the ingredients to make sure everything is well blended.

2. Form the meat into 2-inch-wide logs about 8 inches long. Pack them very tightly.

3. Wrap the sausage logs in aluminum foil, with the shiny side touching the meat.

4. Place the wrapped sausage on a large serving platter or plate in the refrigerator. Keep the sausage in the refrigerator for at least 24 hours.

5. Remove the sausage from the refrigerator and pierce the aluminum foil in several places with a fork.

6. Preheat your oven to 325 degrees.

7. Spray the broiler rack of the broiler pan with cooking spray. Bake the deer sausage on the broiler pan for 1? hours.

8. Remove the broiler pan from the oven and unwrap the sausage. Put the unwrapped sausage back onto the broiler rack so the drippings can drain off.

9. Wrap the sausage back in aluminum foil after all of the drippings have come off the sausage. Put the sausage in the refrigerator or freezer until you're ready to eat it.

Tags: aluminum foil, broiler rack, deer sausage, hours Remove, sausage back, sausage refrigerator

Use Vinegar For Weight Loss

Apple Cider Vinegar Helps with Weight Loss

You can use apple cider vinegar to help lose weight naturally. Apple cider vinegar purchased at a health food store can aid with weight loss. Apple cider vinegar is made from fermented apples and also possibly has other health benefits besides contributing to weight loss. It isn't known exactly how vinegar helps with weight loss but many people have used it successfully as part of their weight loss program. It is best if you buy organic apple cider vinegar from a health food store. You want to buy apple cider vinegar that is not pasteurized or distilled so that it doesn't contain a lot of chemicals.

Instructions

1. Buy organic apple cider vinegar from a health food store. Make sure you do not buy the distilled or pasteurized vinegar. You want the vinegar to contain the natural vitamins and minerals from the apples but not the chemicals from processing.

2. Mix 2 teaspoons of apple cider vinegar with 8 ounces of water. You can add a little honey to the water to make the drink a little sweeter. Stir the water and vinegar thoroughly.

3. Drink the apple cider vinegar and water mixture at least 15 minutes before every meal to help with weight loss. Make sure you always mix the cider vinegar with water. The apple cider vinegar is very acidic.

Tags: cider vinegar, apple cider, apple cider vinegar, cider vinegar, food store

Job Description Of A Wine Sommelier

A professional sommelier can enhance your dining experience.

A wine sommelier is a skilled professional who is immensely knowledgeable in wine production and consumption. Trained in the art of pairing food and wine, a sommelier can elevate one's dining experience from the ordinary to the exceptional.

Basic Job Functions

First and foremost, a wine sommelier ensures that patrons of a dining establishment can find a wine to pair with their entrees. To do so, a sommelier must demonstrate an extensive knowledge of both wine in general and the specific wines listed on the restaurant's menu. An ideal sommelier can describe wines in great detail, can aid diners in pairing the ideal wine with their meal, and will influence customer's wine purchases. While training is not necessarily a requirement, most employers will seek sommeliers who have been trained and certified by an organization such as the United States Sommelier Association.

Advanced Sommeliers

Sommelier's may also be asked to help patrons choose spirits and cigars to accompany their meal. Many certification programs offer advanced courses that enable students to become proficient in bar management and training, as well as expanding their knowledge base to include spirits, cigars, beers, coffees and teas. The highest honorific for a sommelier is to be a member of the Court of the Master Sommeliers, which has only certified 170 Master Sommeliers since its founding in 1973.

Other Duties

Some restaurants may require their sommeliers to compile the wine list served at their establishment, relying on the sommelier's extensive knowledge of wines and spirits. Other organizations may ask sommelier's to coordinate special wine tasting events or courses, and sommeliers are often asked to train the wait-staff of a dining establishment on the basics of wines offered by their restaurant. For especially rare and unique vintages, sommeliers will often be the only member of the staff allowed to decant and pour those beverages.

Tags: dining establishment, dining experience, extensive knowledge, Master Sommeliers, spirits cigars

Make Gouda

Make Gouda

Gouda or ‘Goudse kaas’ is a sweet yellow cheese named after the city of Gouda in Southern Holland. The name is not protected, so many of the cheeses that are sold internationally as “Gouda” are not necessarily a cheese from this region. What is interesting about Gouda is a trait it shares with its birth country. The cheese itself was originally developed in the premium pastures, which were claimed by the use of dikes. In effect, the land in which Gouda was created was once completely under water. Gouda cheese is sold around the world, but here’s make your very own mild and smooth “Gouda” cheese right at home.

Instructions

1. Sterilize the cheese mold, press and cheesecloth. Line each mold with the cheesecloth, leaving a little extra cloth on the top of each mold.

2. Heat milk to 90 degrees Fahrenheit and stir in meso starter. Once the meso has been mixed through, add the liquid rennet and continue stirring for 1 minute. Hold temperature at 90 degrees Fahrenheit for 75 minutes.

3. Remove from heat and cut the curd (this is the solid form that the cheese is beginning to form) in half. Let it rest for 10 minutes.

4. After 10 minutes, begin to raise the temperature slowly to 100 F. Raising the temperature should be done very slowly. It should take you 30 minutes to get there.

5. While slowly raising the temperature, heat 6 quarts of water in a separate pan until it reaches 100 F as well.

6. Once the fresh water and cheese has reached 100 degrees, do a wash. Ladle off 2 quarts of whey from the heating cheese and replace the whey with 2 quarts of the hot water from the other pan. Repeat this step twice more at 10 minute intervals. After the wash, allow the cheese to continue heating for about 30 minutes. It should be heating at 100 F for 60 minutes in total.

7. Drain off the remaining whey and remove the cheese from the pan. Press cheese into cheese press (mold) and press at 20 lbs for 30 minutes. Flip the cheese and repeat, pressing for 30 minutes on the reverse side.

8. Remove cheese from mold and cheesecloth. Redress with a new, clean and sterilized cheesecloth.

9. Return to the mold and press at 40 lbs for 3 hrs, flipping several times throughout.

10. After this final press, you can cut the cheese log per your desired size and shapes. The cheese press with give you a long log of cheese that doesn’t really resemble the traditional look of round Gouda. If you’d like to maintain the round “Gouda” look, you can press the log slices between two plates in order to clean the edges.

11. Dissolve salt in 2 quarts of warm water. This will be used for salting the cheese, so let it cool down to room temperature before submerging the cheese, otherwise the cheese will melt.

12. Finally, place the cheese in the cooled salt water solution and let it float for 3 hours.

13. After 3 hours of soaking, remove the cheese and let air dry for three weeks, maintaining a standard temperature of 50 degrees Fahrenheit.

14. Cover them with red wax to use as gifts or enjoy them as is for yourself!

Tags: cheese from, degrees Fahrenheit, mold press, cheese press, each mold

What Seasonings Are Good To Use On Salmon Fish

Salmon holds up well to most cuisines and flavor profiles.

Salmon has a dense flesh and distinct taste that holds up well to many types of seasonings, flavors and cooking techniques. In addition to its versatility, salmon comes with many health benefits. Not only is it a good source of protein, but it contains higher levels of omega-3 fatty acids than most other types of fish.

Citrus

Most citrus flavors enhance seafood without overwhelming it and salmon is no exception. Like many types of fish, all salmon really needs is a squeeze of lemon and dash of paprika or ground black pepper before serving. Lime is also a good complement for salmon. Use fresh lime juice, honey and freshly grated ginger root as a glaze, or combine tequila, lime juice and zest, cilantro and olive oil as a marinade for margarita salmon.) For a true citrus taste, combine the juice of a blood orange, lemon and lime with a touch of olive oil for a flavorful marinade and grilling sauce. Since most citrus marinades and glazes contain little to no fat, the salmon remains low in calories but full of flavor.

Traditional

Salmon is often served with the simplest of preparations -- a touch of salt and pepper, some butter, parsley and melted butter or high-quality olive oil. Many cooks substitute fresh, chopped dill weed or chives for the parsley or use minced garlic instead of the lemon. Salmon holds up well to some of the more classic, but heavy, sauces. Hollandaise sauce, a mixture of egg yolks, water, butter and lemon juice, is often served with poached salmon. Bearnaise, made from egg yolks, vinegar, butter, thyme, bay leaf, chervril, tarragon, shallots and cayenne pepper or hot sauce, is a nice complement to grilled or broiled salmon. Although tasty, these sauces are loaded with fat and add to the calorie count of the finished dish. Dijon or stone-ground mustard is often used along with other ingredients as a seasoning for fresh salmon and yogurt mixed with fresh dill is a typical garnish.

Asian

The flavors of Asia work well with salmon. Sauces or marinades made with soy, fish or oyster sauce, ginger, rice wine vinegar, sesame oil, chili paste or scallions can give the fish an Oriental flair. Make a simple marinade with Dijon mustard, soy sauce, olive oil and garlic or get a bit more exotic by combining serrano chilies, garlic, ginger, rice vinegar, fish sauce, fish stock and coconut milk to make a sauce. For a healthy baked salmon dish, dip the fish in a mixture of soy sauce, ginger, olive oil and rice vinegar, then coat the fish with Japanese panko crumbs before baking in the oven.

Italian

Although not native to the waters surrounding Italy, salmon has made its way onto the Italian dinner table. Often served as part of a pasta dish, they use classic Mediterranean flavors when preparing the fish including tomatoes, oregano, basil, flat-leaf parsley, garlic, bay leaf, rosemary, thyme and capers. Instead of serving a full steak, cut the salmon into cubes, sear and incorporate into any classic pasta dish, or flake cooked salmon and add it to a traditional antipasti salad.

Tags: holds well, ginger rice, lime juice, many types, often served with, pasta dish

The Difference Between Cornstarch & Flour Thickener

Thickening agents such as corn starch and flour can be used to thicken sauces and gravies.

There is nothing worse than making a soup or sauce and realizing that it is too thin. If you run into this problem, you might wonder what type of thickener is best. Cornstarch and all-purpose flour are two thickeners that most people have in their kitchens, and you can use them to thicken a wide variety of soups and sauces. However, there are differences between the two.

Uses

Cornstarch and all-purpose flour are both useful for thickening creams, sauces and gravies. Cornstarch is best for thickening dairy sauces. When you are thickening with flour, mix 1 tbsp. of flour with 1/2 cup of warm water before you add the mixture to your food. Be sure to bring your sauce to a full boil after adding the flour mixture. Also mix flour with butter or another fat to make a roux. If you are cooking with cornstarch, dissolve 1 tbsp. of cornstarch into 1/2 cup of cold water. Add this mixture to your sauce and bring it to a boil for about a minute. Do not boil it any longer than that or the cornstarch will break down and the flavor will be off.

Texture

If you have trouble with lumpy gravy after using a flour thickener, put it in a blender to smooth out the lumps or strain the lumps out. Be sure not to cook your sauce too long after adding the flour or it may get lumpy. Stir it continuously with a whisk in order to break up any lumps that try to form. Also, if your cornstarch sauce or gravy gets lumpy, strain it or use a blender.

Final Results

When you use flour to thicken a sauce, your final product will be either cloudy or white. This is not an issue if you are making a white sauce or a cream soup; it should not taste like flour if you cook it sufficiently afterward. If you are using cornstarch, your final result will be slightly cloudy but smooth and slightly shiny. This is an excellent choice for custards or creams, when you want the final result to be a bit shiny.

Storage

A final factor that should affect your choice of cornstarch versus flour for a thickener is storage. If you plan to refrigerate your food after you cook it, a flour sauce may get very thick and gummy. It sometimes helps to add milk or water to the sauce when you reheat it. On the other hand, cornstarch sauces do not freeze well, so you will need another thickener if you plan to freeze your final result.

Tags: final result, your final, your sauce, adding flour, after adding, after adding flour, all-purpose flour

Cream Of Tartar Ingredients

You've seen it in your grocery store's spice aisle. You know that it's a necessary ingredient for some baked goods, but the name is still confusing. The substance itself isn't even a cream; in fact, it's a fine white powder. What is it, and why is it called cream of tartar. It's actually an acid that's been transformed into a salt. Its chemical name is potassium bitartrate, and its job is to keep sugar from crystallizing. It's used anywhere chefs want to create sweet-tasting yet smooth substances (think syrup or homemade frosting).

Ingredient #1: Tartaric Acid

Tartaric acid is a plant acid that's found naturally in grapes. This acid is responsible for much of a wine's flavor; wines that are bland have too little, while wines that are sharp or acidic have too much. When grapes are trampled to make wine, there's always a bit of sediment left behind. This sediment is a source for tartaric acid. It is heated and mixed with ingredient #2 to neutralize the acid. Once this chemical reaction takes place, you're left with potassium bitartrate (cream of tartar.)

Ingredient #2: Potassium Hydroxide

Potassium hydroxide is a chemical compound that can be dangerous if not handled properly. It's more commonly known as lye, and sometimes called "caustic potash." An odorless powder that's either white or yellow, it creates a chemical reaction when added to water or put in contact with an acid. When it comes in contact with water, it generates enough heat to produce steam. When mixed with tartaric acid, it neutralizes about half the tartaric acid's acidity and turns it into a salt that's suitable to use in cooking. The resultant white powder is what you'll see in your grocery store's spice aisle.

Uses for Cream of Tartar

Cream of tartar's most common use is in baking. Its natural acid keeps the texture of mixed ingredients smooth-as in meringue, gelatin and frosting. Cooking Light magazine recommends adding 1/8 teaspoon per egg while beating eggs for meringue; it will create the frosty, stiff peaks you want when topping lemon meringue pie, for example. There's another common household use for cream of tartar that you probably didn't expect, as it has nothing to do with baking; use it to polish your copper or brass pots and pans.

Tags: cream tartar, your grocery store, acid that, chemical reaction, contact with, grocery store, grocery store spice

Ideas For Cross Pancakes

Pancakes come in many shapes and sizes.

One of the delights of pancakes is that you can make them in a variety of sizes and shapes. Silver dollars, flapjacks, smiley faces made out of raisins and Mickey Mouse pancakes are just some of the creative variations possible with this breakfast standby. Use the flexibility of this wholesome food to express your religious convictions with cross pancakes.

Hot Cross Pancakes

The simplest way to make cross pancakes is to mark them with a cross. To make a traditional hot cross bun glaze, pour 1 1/3 cups of confectioner's sugar in a bowl. Spoon in 1/2 teaspoon of lemon extract, 1 1/2 teaspoons of lemon zest chopped finely and 2 tablespoons of whole milk and whisk the mixture aggressively until it forms a glaze. Cook your pancakes as usual and, with a small spoon, apply the glaze in a cross pattern. Alternately, use jam or frosting to draw the cross. For a more nutritious cross cake, place raisins, currants or kernels of canned corn into the pancake in a cross shape while it is cooking.

Cross Variations

Although the T-shaped Latin Cross is the most popular one in our culture, it is far from the only one used in religious worship. Draw the shapes of different crosses on several pancakes with glaze or use a sharp knife to cut your pancakes into several cross shapes. Add a second, shorter horizontal beam above the first and you have a patriarchal cross, representing the plaque above Jesus' head. Draw a circle around a cross made of two equal bars for a solar or sun cross, a pre-Christian symbol representing the four seasons and the four directions. Draw an upper-case Y on the pancake for a forked cross, popular in medieval paintings of the crucifixion.

Shrove Tuesday Meal

Pancakes were a traditional food for Shrove Tuesday, also known as Fat Tuesday or Mardi Gras. Families would use up butter and milk by making pancakes to prepare for the fasting and austerity of Lent that followed. These cakes would be served with other rich food both as a last party before Lent and as a way to use up food. Have your own Shrove Tuesday meal by preparing your favorite style of cross pancakes and serving them with meat, paczis and other traditional Mardi Gras foods.

Cross Crepes

Instead of decorating or cutting your pancakes to look like crosses, arrange them in a cross shape. Bake thin crepes and roll them around cheese, ham, spinach, egg, maple syrup or custard. Arrange your crepes on a large party tray with four crepes at 90 degrees to each other to form a cross. Alternately, use all the crepes to create one large cross filling up the whole tray.

Tags: Shrove Tuesday, your pancakes, cross pancakes, cross shape, Mardi Gras, them with

Make Strawberry Margaritas

Strawberry Margarita

The strawberry margarita is a festive and tasty summer drink. Plus, it's easy to make. This sweeter version of the classic margarita is perfect for summer cookouts and Mexican theme parties. In June, take advantage of berry season to add fresh-picked strawberries. In the winter, you may substitute frozen ones.

Instructions

1. Sugar the rim. For a festive-looking drink, apply raw (coarse) sugar to the rim of a margarita glass (as pictured above). To do this, put some of the sugar on a saucer-sized plate. Rub the inside of a cut lime around the rim of the glass. Invert the glass on the saucer and twirl gently until the entire rim is covered with sugar.

2. Crush the ice. Put the ice in the blender and process for a few seconds until the ice is crushed.

3. Combine the ingredients. Add the lime juice, triple sec, tequila and strawberries to the blender with the ice and process for 30 seconds to one minute, or until the mixture is smooth.

4. Garnish the drink. Garnish the margarita by cutting a slit in a whole strawberry and setting in on the rim of the glass.

5. Serve the margarita. Serve the margarita on a beverage napkin with a (preferrably red) drink stir.

Tags: process seconds, Serve margarita

Sides To Go With Venison Chili

Venison chili has several side dish options.

The meaty, slight gamey flavor of venison (deer meat) makes it an ideal addition to the bold seasonings in chili. Cooking venison in chili prevents this lean mean from becoming too dry. Venison is a very lean meat and, unless you add another, fattier, meat, the chili does not have the same mouth-feel from fat as beef chili. Serve side dishes to turn a simple bowl of venison chili into a filling meal. The sides should complement the taste of the chili and cool the mouth from the chili pepper heat. Starches and dairy-based side dishes are best for cooling the palate between chili bites.

Cornbread

Chili and cornbread are a traditional pairing. Use your favorite recipe for making cornbread, a packaged cornbread mix or a recipe from the Internet. For easier serving, pour the cornbread batter into a corn stick or muffin pan. Specialty pans make individual servings of cornbread, and the single servings do not crumble, as a piece of cornbread cut from a loaf does. To top the cornbread, serve regular or honey butter.

Rice

A bed of rice at the bottom of a bowl of venison chili does more than just add bulk. White rice absorbs the juices from the chili. These juices flavor the rice, transforming it into a savory grain. Mix butter into the rice, if desired, for more flavor. Brown rice can replace white rice at the bottom of the chili bowl. For a twist, take a cue from Cincinnati chili and serve the venison chili atop a bed of spaghetti with onions and cheddar cheese. Top cooked elbow macaroni with venison chili for a wild version of chili mac.

French Fries

Chili and cheese fries make a savory meal. Celebrity chef Emeril uses venison chili to top French fries. He then sprinkles shredded cheese over the venison chili. This is a hearty option for larger appetites. Use frozen French fries if you do not want to cut your own. For a leaner option, substitute the French fries with a baked potato.

Eggs

Cooked eggs have little flavor, but top those eggs with venison chili, and you have a meal to fill you up all morning. Fry or scramble eggs and top them with venison chili and shredded cheese. Serve the chili-topped eggs on top of a corn or flour tortilla, if desired, for a venison version of huevos rancheros. The tortilla absorbs excess juices from the eggs and chili. Rip the tortilla and use pieces of it to scoop up the chili and eggs. Even served without the tortilla, venison-topped eggs are a savory, filling start to the day.

Tags: venison chili, venison chili, French fries, with venison, with venison chili, bowl venison, bowl venison chili

Create Storage For Fresh Ginger

Fresh ginger has a long shelf life with proper storage.

Ginger ale and gingerbread require ginger for their signature flavor. Fresh ginger has a more robust flavor than dried; however, the fresh rhizome will turn moldy, if improperly stored. A maker of ginger products does not recommend freezing ginger, as it alters the texture. To keep the ginger fresh for the longest period of time, recreate the same farm conditions for the rhizome.

Instructions

1. Fill the resealable container halfway with garden soil or potting mix.

2. Place whole, unpeeled ginger on top of the soil, and add more soil over the ginger to bury it. Store the container with the ginger at room temperature indefinitely.

3. Wash the ginger and peel the skin with a vegetable peeler.

4. Thinly slice the ginger and put it into a glass jar.

5. Cover the peeled, sliced ginger with vodka and seal the jar with the lid.

6. Store the vodka-covered ginger in the refrigerator for up to three months.

Tags: Fresh ginger

Make Spinach Dip With Sour Cream

Adding chopped spinach is a quick and easy way to dress up a classic sour cream dip. This rich dip goes well with bread, crackers, even pretzels. To add visual flair to a buffet table, serve the dip in a bread bowl: Slice off the top of a rounded loaf of bread and scoop out the bread inside. Put the dip inside the bread bowl and use the bread you removed to scoop up the dip.

Instructions

1. Thaw and drain one package of frozen spinach. Thawing should be done ahead of time; take the package out of the freezer the night before you want to prepare the dip. Drain the spinach in a strainer and/or with paper towels to remove as much moisture as possible. If the spinach is not already chopped, chop it into small pieces.

2. Combine 1 cup sour cream, 1 cup mayo and one package of dried vegetable soup mix in a bowl.

3. Add the spinach to the mixture and stir well.

4. Chill the mixture in the bowl for at least a few hours before serving.

Tags: bread bowl, sour cream

Make Spicy Sangria

Sangria is a drink made with red wine and sweet fruits. It's perfect for summer events such as cookouts and beach parties because it's served over ice. You can serve sangria with citrus fruits, but you may find that a spicier version is even better on a hot summer evening. Here are steps for making a spicy sangria yourself.

Instructions

1. Begin by making bar syrup. Boil two cups of water in a pot and dissolve four cups of sugar into it. Remove the pot from the heat and let the mixture cool.

2. Place a cinnamon stick, a few slices of star anise, a teaspoon each of cloves and peppercorns into the syrup. Add a few red pepper flakes, bring the mixture to a boil and simmer for five minutes. Let the mixture sit overnight, then strain, discarding the cinnamon, anise and spices.

3. Dice fresh fruit into a punch bowl and add orange liqueur until almost covered. Using a heavy metal spoon, mash the fruit slightly. For best results, use fruit that has a lot of juice such as peaches or nectarines.

4. Add red wine, the syrup mixture and club soda to the punch bowl and stir. Serve in a tall glass with ice.

5. Experiment with different fruits, liqueurs and wines until you find the spicy sangria recipe you like best. Consider adding brandy to the recipe.

Tags: punch bowl

Make Nopal Salad (Spicy Mexican Cactus Salad)

Use nopal salad as a tostada garnish or taco filling.

Nopal cactus salad, called ensalada de nopales in Mexico, is a spicy dish made from sliced nopal cactus leaves and a smattering of seasonings associated with Mexican food like onion and cilantro. It pairs well with meat, chicken, fish and seafood dishes and also works well as a taco filling or tostada garnish. Some natural health practitioners believe nopal leaves have properties that can help fight high cholesterol and diabetes. You can find ensalada de nopales sold as street food throughout Mexico but will likely need to prepare your own in the U.S.

Instructions

Preparing the Nopal Leaves

1. Peel the prickly outer layer from your nopal leaves

Peel nopal leaves slowly and carefully with a paring knife. Be careful not to prick yourself as you cut. Discard the peeling.

2. Cut nopal leaves into 1/4-inch slices, and place in the large saucepan. Cover the nopal with 2/3 cup cool water, and add 1/2 tsp. salt.

3. Bring the water to a rolling boil over high heat.

4. Cover the pan and turn heat down to medium low. Allow the cactus to steam the simmering water for 15 to 20 minutes until it reaches the texture of crisp cooked green beans or bell peppers.

5. Remove the pan from heat, and pour through a metal colander. Run cool water over the colander to stop the cactus from cooking further. Drain, and place the cooked nopal in your refrigerator to chill for about three hours before putting the salad together.

Compiling the Salad

6. Combine 1 1/2 lb. cooked nopal cactus pieces, 2 tbsp. neutral vegetable oil such as grapeseed or canola, one medium diced onion, two medium diced tomatoes, three cloves pressed garlic, 2/3 cup chopped cilantro and one sliced, seeded serrano pepper in a medium bowl. If you like, mix in 2 tbsp. fresh lime juice.

7. Add salt and black pepper to taste, checking every few seconds until you reach the desired flavor.

8. Cover the bowl and place in your refrigerator.

9. Leave the salad in the refrigerator for about one hour to allow flavors to blend.

10. Remove and serve as a filling, garnish or side dish with your Mexican-themed meal topped with crumbled fresh Mexican cheese such as panela or queso fresco as a garnish.

Tags: nopal leaves, cooked nopal, cool water, ensalada nopales, medium diced, nopal cactus, taco filling

Make White Hydrangea Bouquets

White hydrangeas make an attractive crown for a bridal bouquet.

Snowball white hydrangea blooms create eye-catching bouquets. White hydrangeas work well as wedding flowers and suit summer brides, and they're abundant during their summer blooming season. Florists provide these versatile blossoms year-round from hothouse growers. Unlike certain hydrangeas that change from pink to blue depending on soil conditions, plants that produce white hydrangeas always bloom in white. Use basic floral design ideas to make stand-out white hydrangea bouquets.

Instructions

1. Hold an uneven number of white hydrangeas, such as three, five or seven blooms, in your nondominant hand. Arrange the blossoms so the top of the bouquet forms a rounded shape. For three hydrangeas, cut the stems all the same length. For five hydrangeas, arrange the bouquet so that one bloom stands 1 inch or more above the others at the center. For seven hydrangeas, place three of the blooms at the center and the other four blooms 2 to 3 inches lower than the three central blooms. Cut the stems at a 45-degree angle, leaving 3 to 4 inches of stem below your hand.

2. Insert accent flowers if desired. For example, put a single rosebud, orchid or anthurium between the hydrangeas to add color and dimension to the bouquet. Anthuriums are long-lasting heart-shaped flowers. Add accent flowers 2 to 3 inches apart in a row below the hydrangeas to add more color and volume to the bouquet, if desired.

3. Slip filler flowers such as baby's breath or St. Anne's lace between the accent flowers for a lacy border below the crown of white hydrangeas.

4. Wrap the stems with floral tape, beginning 1 to 2 inches below the blooms, to create a finished appearance. Wrap the tape so it overlaps itself in a spiral, stretching the tape gently as you apply it all the way to the ends of the stems. Cut the tape at an angle and press it to itself against the stems.

5. Tie a ribbon 2 to 3 inches below the hydrangeas. Create a simple bow the same way you'd tie your shoes, or make multiple loops for a larger bow. For multiple loops, make the two loops you'd use to tie shoes, pull the ribbon firmly to anchor them and then create the next two loops. Repeat until the bow is as full as you like. Cut the ends of the ribbons to the desired length, up to 18 inches for a streamer effect.

Tags: accent flowers, below hydrangeas, blooms create, inches below, multiple loops

Make Wine

Experience wine making

Making wine at home can be a fun and rewarding experience. Though the entire process takes more than a month, depending on the type of wine you are making and the recipe you are using, any wine connoisseur will learn a lot from the process and potentially increase his or her vino IQ. Read on to learn make wine.

Instructions

1. Gather the ingredients you need to make wine.

2. Separate the grapes from the stalk. Wash the grapes.

3. Crush the grapes with your hands and place them in an earthen jar.

4. Whip the egg whites well.

5. Add 4 lbs. of sugar and all the other ingredients to the crushed grapes.

6. Cover the jar with a lid. Use a well-fitting lid to prevent any dust or insects from entering the jar.

7. Open the lid once a day to stir the contents for 21 days. Ensure that you replace the lid properly after stirring.

8. Add the remaining 4 lbs. of sugar into the jar after 21 days.

9. Keep the container for another 21 days without opening.

10. Open the jar after 21 days and carefully strain the clear wine on top using a nylon cloth.

11. Add color if you want. Remember that artificial colors are very strong. Add the color to the wine drop by drop, and mix well with the spoon after every addition. Stop adding color when your wine reaches the desired color you want.

Tags: after days, color want, make wine, wine making

Cook Spicy Pork

Pork chops can be made extra special by making them spicy,.

Pork is a good food to have on any fall day. Many people enjoy pork with apples, however a spicy pork chop can offer a great change. You can make this recipe more or less spicy by varying the amount of cayenne pepper, chili powder or jalapeno that you add to it. If you desire a change of pace, this is the perfect recipe to change up the ordinary pork chop into extraordinary.

Instructions

1. Preheat the indoor grill to a medium setting or to 350 degrees Fahrenheit if it has a thermostat. Mix the chili powder, cumin, cayenne pepper, jalapeno pepper, chives and garlic together in a small bowl.

2. Rub the mixture on both sides of the pork chops while using rubber gloves, making sure to press in as well.

3. Wipe the grill with the olive oil to help prevent sticking.

4. Place the chops on the grill. Cook until brown on one side, then turn the meat over and cook on the other side. This should take approximately five minutes per side. Make a small cut toward the middle of one of the thickest chops. Look inside the cut to make sure the meat is not pink. Cook a minute or two longer if the meat appears pink, otherwise, serve.

Tags: cayenne pepper, chili powder, pork chop

Make South Carolina Pulled Pork

Make South Carolina Pulled Pork

The Carolinas are well known for making some of the best hot pulled pork sandwiches. Chefs in South Carolina use a mustard-based sauce while those in North Carolina use a ketchup-based sauce. Most pulled pork is smoked or grilled, but another way is to slow cook a pork shoulder in a crock pot.

Instructions

Make South Carolina Pulled Pork

1. Make the sauce. Combine the Worcestershire sauce, butter, mustard, brown sugar and ¾ cup of cider vinegar in a small pan. Stir together and add salt and pepper to taste. Let simmer for 30 minutes and then let cool. Pour into a jar with a lid or a bottle with a lid and set in the fridge until needed.

2. Prepare the shoulder. Pour the cooking oil in a heavy skillet and heat at medium high. Set the shoulder in the pan and cook until brown. Let the meat brown on all sides, being careful not to burn it.

3. Cook in crock pot. Set the shoulder in the crock pot and pour ½ cup of cider vinegar over it. Turn the meat so it gets coated on all sides with the vinegar. Put the lid on the crock pot and cook on low. It will take between 8 and 10 hours to cook all the way through.

4. Pull the pork. Take the shoulder out of the crock pot and let cool. Drain any meat juices in the crock pot into another pan. When you can touch the pork without burning your fingers, start pulling it apart. The meat should be tender enough to pull apart easily. You can use a fork to pull the pork instead of your fingers.

5. Add the sauce. When all of the shoulder has been pulled apart into pieces or chunks to your liking, put it back into the crock pot. Pour the sauce over the pulled pork and stir together until the meat is completely coated with the sauce. Heat on low for another hour or until the pulled pork is hot. Put the pork on buns or bread and enjoy.

Tags: pulled pork, South Carolina, Carolina Pulled, Carolina Pulled Pork, Make South, Make South Carolina

Make The Best Wilted Lettuce

Wilted lettuce

One of the culinary delights of the late spring season is making wilted lettuce using the lettuce you’re grown. This dish is a deliciously sweet-sour combination that is sure to tempt your palate.

Instructions

Lettuce with a zesty twist

1. Retrieve leaf lettuce from your garden. Get enough to fill a medium to large mixing bowl. In a pinch, you can use leaf lettuce from the grocery store. Wash and rinse the lettuce. Pat it dry. The dressing will stick better to the leaves if they are not moist.

2. Hard-boil four eggs. Peel them and set them aside.

3. Fry one pound of bacon. Remove the finished bacon from the skillet. Allow the bacon to drain on a paper towel.

4. Dispose of about one-third of the bacon grease. Add one-half cup of sugar and one-half cup of vinegar to the grease that remains in the skillet. You can also add salt and pepper to taste.

5. Bring the mixture to a boil and then immediately reduce the heat. Keep stirring. While still hot, but not scalding, pour the mixture over your leaf lettuce and toss it.

6. Crumble up the bacon and add it to the lettuce. Slice your hard-boiled eggs and toss them in.

Tags: leaf lettuce, leaf lettuce from, lettuce from

Make Southern Fried Potatoes With Bacon Onions & Cheese

Southern fried potato dishes are quite common in the south and throughout the United States. A hearty southern fried potato skillet meal is easy to make and enjoy any time of the day. Fried potatoes go well with bacon, onions and cheese, but you can modify the recipe to fit your taste. Add ham, green peppers, tomato, salsa, sour cream or eggs.

Instructions

1. Heat a large frying pan over medium-high heat. Add raw bacon and cook for 3 minutes on each side. Use tongs to remove the bacon and place it on a paper towel to drain some of the excess grease.

2. Scrub a medium potato with a clean scrub brush to remove any dirt, then rinse it clear. Dice it up into half-inch cubes. Place the diced potato into the pan of bacon grease and cook until softened, approximately 12 minutes, flipping the pieces occasionally.

3. Dice half an onion in to quarter-inch pieces, then add them to the potato mixture and cook for a few minutes until they become translucent and the potatoes become lightly browned and fried.

4. Cut the previously-cooked bacon into bite-sized pieces and add it to the skillet.

5. Sprinkle with cheese and wait a few minutes for it to melt. Serve while hot.

Tags: cook minutes, fried potato

What Is A Rubber Stopper

A rubber stopper is a small, tapered plug used to seal the openings of test tubes, flasks and other laboratory glassware. Stoppers made of cork are also available for this purpose. However, rubber stoppers are preferable for applications that require a tighter seal or a greater degree of chemical resistance.

Purpose

The primary purpose of a rubber stopper is to prevent a gas or liquid from escaping its container during a scientific experiment. Rubber stoppers can also prevent the contamination of samples by protecting the contents of laboratory glassware from air. Last, the use of rubber stoppers allows experimenters to shake or mix solutions without spilling them.

Shape

The standard stopper is cylindrical in shape, with a tapered bottom end. Some rubber stoppers contain one or two holes to allow the insertion of pipettes, tubing or test equipment (e.g., a thermometer).

Size

Rubber stoppers typically range in diameter from size 000 (0.5 inches) to size 16 (5 inches) at the top. The tapered bottom end ranges from five-sixteenths to 3.5 inches. Smaller stoppers are appropriate for test tubes and similar glassware; larger stoppers are appropriate for flasks and beakers.

Properties

The main properties that make rubber suitable for use as a laboratory stopper are its elasticity, chemical resistance and impermeability. Its elasticity allows it to form a tight seal against the inside of the glassware. Its chemical resistance makes it safe for use with many corrosive and otherwise reactive compounds. Its impermeability helps to prevent the escape of liquids and gases from the container.

Tags: chemical resistance, laboratory glassware, rubber stopper, rubber stoppers, size inches, stoppers appropriate, tapered bottom

Cure Deer Meat

Hunting deer for the purpose of harvesting the meat is a common practice in many areas of the world. Once the game is killed, the meat can be prepared and consumed immediately or processed and preserved for consumption at a later time. Curing is used to preserve meat. Many benefits are associated with curing deer meat, such as the improving the taste of the meat, avoiding spoilage and preventing food poisoning.

Instructions

Stitch Pumping

1. Place a butchered leg or shoulder section of deer meat on a clean, flat working surface.

2. Prepare a pickling solution in a clean bucket to be injected into the meat. A basic solution is 1 pound of brown sugar, 2 pounds of non-iodized salt and 3 gallons of water. Stitch pumping results in a more even curing of the meat because the solution is injected into the meat and allows it to cure from the inside as well as the outside.

3. Wash the entire pump in warm, soapy water. To avoid contamination after washing, ensure that you do not touch the needle with your hands or lay it down. If you need to put the needle down, place the pump, needle first, into the pickling solution.

4. Draw the stitch pump full of the pickling solution, and inject it into a section of meat. Typical injection sites are in the joint areas of the shoulder or legs. Use steady and even pressure when injecting the solution. Draw the pump slowly toward you to ensure even distibution throughout the section of meat.

5. Repeat Step 4 for each section of meat that needs to be injected.

Use three to four pump injections for shoulder or leg sections weighing 10 to 15 pounds and five to six pump injections for sections weighing 15 to 25 pounds.

Dry Curing

6. Make a dry cure to rub onto the meat. Mix 6 pounds of salt and 3 pounds of sugar. Add 3 ounces of sodium nitrate or 1 ounce of sodium nitrite to the mixture.

7. Day 1: Rub 1/3 of the mix on all of the sections of meat, taking care to apply rub around any joints, hocks or bones.

8. Place the sections of deer meat uncovered on a flat surface, in a temperature-controlled environment of 38 degrees Fahrenheit.

Leave the deer meat in this environment for two days for every pound of meat. For example, if you have a leg section that weighs 15 pounds, you will need to let it cure for 30 days.

Day 7: Rub 1/3 of the mix on all of the sections of meat, taking care to apply rub around any joints, hocks or bones.

Day 14: Rub 1/3 of the mix on all of the sections of meat, taking care to apply rub around any joints, hocks or bones.

After Day 14, allow the deer meat to remain in the environment until it is completely cured.

9. Soak the sections of meat in cold water for 30 to 60 minutes, depending on the size of the section. For example, soak a 10-pound section of meat for approximately 30 minutes and a 25-pound section of meat for approximately 1 hour.

10. After soaking, use a clean brush with stiff bristles to remove the fat and salt coating the meat.

11. Prepare the meat by boiling, smoking, steaming or baking. You also might choose to freeze the cured deer meat for up to three months.

Tags: deer meat, section meat, sections meat, apply around, apply around joints

Ways To Eat Tortilla Chips

Tortilla chips come in many varieties and sizes

Tortilla chips come in a variety of sizes and shapes but are generally made of only two sources, corn and flour. It is from these two varieties that a plethora of possibilities spike out for culinary pleasure. Tortilla chips can be eaten as a simple chip or used as an ingredient for more complicated dishes.

Corn Tortilla Chips

Corn tortilla chips are made from ground corn. They are pressed and then cut. They are either fried or baked. The advantage of corn tortilla is that there are various varieties of corn that can be the key ingredient. Corn chips come in a range of colors from dark-blue to white.

Flour Tortilla Chips

Flour tortilla chips are made from wheat flour. They are mixed with water and then either baked or fried. They are generally a white to beige color. There is little difference between flour and corn tortillas except for taste.

Dipping

One of the most common methods for eating tortilla chips is dipping them. The dips can vary from guacamole to salsa. The type of dipping sauce is only relegated to the imagination of the eater.

Nachos

Nachos are not an invention of the Mexican tradition but of the Tex-Mex tradition. Chips are placed on a platter and then covered in cheese and other items. Typical nachos can be expanded by the addition of chili and meat, but the basis and primary eating utensil is still the tortilla chip.

Tortilla Soup

Tortilla soup can have either a thick or thin broth with shredded chicken, beef or pork. Tortilla chips are added and used much in the way that noodles are used in European cooking. They add extra carbohydrates and stretch the amount of people who can be served.

Frying Coating

Tortilla chips can also be crushed to be used in combination with spices and an egg wash to add a crunchy coating to fried foods. This is a more modern application for the chip. It can be used in place of breadcrumbs or flour and holds up very well to deep frying. It is an interesting twist to an old recipe.

Tags: chips come, chip used, chips made, chips made from, made from, tortilla chips

Make Soda

Soda

Who doesn’t love store-bought soda at one point or another? But with the price of soda, buying it can get expensive. That’s OK, there is an easier and less expensive option, and that’s making it yourself. Read on to find out make your own, right from the comfort of your home.

Instructions

1. First, take a cupful of warm water, heated to about 98 to 110 degrees, and dissolve 1/8 of a teaspoon of yeast into it, for roughly 5 minutes. The yeast can be a store-bought brand, found in your grocer’s dairy section. Do not add too much or too little, as this is what affects the carbonation of your soda.

2. Take your gallon jug and add 2 ¼ cups of the white sugar to it.

3. Add 1 tbsp. and 1 tsp. of the flavoring extract you have chosen to the jug.

4. Add the dissolved yeast to the jug.

5. Add enough water to fill the jug to a gallon, allowing for room to shake. Screw the lid on tightly.

6. Shake the jug so that the sugar dissolves into the water completely. Do so firmly, but gently, as you do not want to ruin the effect the yeast has on the soda.

7. Pour the mixture, using the funnel, into two 2-liter bottles, so that they are filled. Screw the lids on tightly, and let sit in a cool place where they will be undisturbed.

8. Wait four to six days before drinking.

9. While waiting for the soda to develop, squeeze the bottle gently to determine carbonation. Too firm of a bottle means there is too much, so let the cap off just a bit to let the excess carbonation out.

10. Refrigerate, then enjoy your homemade soda.

Tags:

Make Rainbow Bread

Making a rainbow bread is a great project to do with young children. Kids love kneading the food coloring into the dough and eating a fun, multi-colored sandwich for lunch. You can easily make rainbow bread using very few ingredients and buying frozen bread dough in your grocer's freezer.

Instructions

1. Thaw out the bread dough according to the directions on the package. Once it's thawed, divide it equally into 4 sections.

2. Place 5 drops of food coloring on each section of dough. It's quickest to use red, blue, green and yellow since you can buy a package of food coloring with all four of those colors together. Knead the food coloring into the dough until it's evenly mixed.

3. Put baking flour on a baking sheet and set each section of dough on it. Let it sit for at least an hour.

4. Using a rolling pin, roll each section of dough individually. Keep rolling until each section is 8- to 10-inches long. Once each piece is rolled out, stack them on top of each other. You may want to use a few drops of water on the tops of each piece to help the bread stick together.

5. Spray a bread loaf pan with a non-stick oil spray. Then fold the dough so it fits into an 8- or 9-inch bread loaf pan. You can either press it together from the ends to shorten the loaf or fold the end of the dough in towards the middle.

6. Let the dough rise for an hour and then bake, uncovered, in the oven at 350 degrees F. It should take approximately 30 minutes for the bread to bake. Once it's finished baking, remove it from the oven and loaf pan as soon as possible. Set it on a cutting board and allow it to cool.

Tags: each section, food coloring, each section dough, section dough, bread dough, bread loaf

Juice Blackberries

Energy drinks and antioxidant beverages have flooded the health-food market. Although the benefits of each product have yet to be determined, one thing is certain---health drinks can be expensive. On the other hand, a massive variety of berries abounds in the wild, and in the case of blackberries, they're free. Once you've found a patch of blackberries, you're on your way to practically endless variations on what can be done with the juice. Following these simple steps can lead you to the antioxidants and sweet, rich taste of natural blackberry juice.

Instructions

1. Select the ripest, plumpest blackberries for your juice. Unripe berries will yield a sour juice; for optimal sweetness pick blackberries that are dark in color and firm. Berries that are too soft may be infected with parasites or be on the verge of rotting.

2. Clean and rinse the blackberries that you'll be juicing. This step is a must because cleaning will rinse away any impurities such as pesticides or parasites residing on the fruit's surface.

3. Pulp your blackberries. Pulping can be done by hand or with a food processor or blender---the latter two methods will be much faster and yield more juice.

4. Let the pulped blackberries rest 30 minutes. Resting the blackberry pulp for at least a half-hour will allow the juices that have been drawn out to settle. It also will draw more juice from the flesh of the fruit, ensuring an easier separation of pure juice from the pulp.

5. Strain the pulped and rested blackberries. Press the pulp into a strainer with a spatula or spoon, forcing as much liquid from the pulp as possible. You can strain blackberry pulp in any colander or strainer that catches seeds and skins. The size of the strainer is up to you; some people prefer a little bit of pulp in their juice. If this is the case a strainer with larger openings would work best. If you want absolutely no pulp, use a jelly bag or cheesecloth (both available where cooking supplies are sold).

Tags: blackberries that, blackberries your, blackberry pulp, from pulp, juice from

Make Slim Jims

You buy the tall, fun snack at supermarket checkout stands and at gas station mini-marts. Looks easy to make, right? If you love that tangy taste of beef jerky, check out this recipe for making it yourself. Any time you're grinding your own beef, you know you've found a recipe that isn't for the meek. This is a complex process that requires sheep casings and a smokehouse. It is not the typical work of an everyday housewife; but if you're a beef jerky super freak, enjoy this path toward making your favorite snack.

Instructions

Make Slim Jims

1. Chill meat to 32 degrees F so that it won't smear when ground through a 1/8 inch grinder plate.

2. Mix spices well into meat for 2 minutes.

3. Stuff into 22 mm sheep casings. Casings should be 6 or 9 inches long.

4. Place in a smokehouse at 98 to 110 degrees F, with cold smoke applied for 8 hours. Raise smokehouse until it reaches 145 degrees F. Remove from smoker and place in dry room at 55 degrees F.

Tags: beef jerky, Make Slim, Make Slim Jims, sheep casings, Slim Jims