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Showing posts from July, 2006

Baking Utensils I

These are some of the Common Baking Utensils that are used for different types of baking purpose. All these are my beloved collection from years to years. I hope with these picture, it will help some of you to identify what are the name of each utensils that are commonly found in baking recipes. For eg:You can use the spring form tin for baking cheesecake which is easier to remove the cake when baked or chilled.



Mousse ring for making mousse cake and loaf pan for making loaf bread or loaf cake. You can also use the slice tray for making brownie or mini swiss roll.

It's good to have all kinds of baking utensils as when the recipes call for it, you had the equipment ready for use. But for my case, I seems to be collecting them more than using it... :)

I had a wide collection of cookie cutter as I love their shapes and patterns. Usually other than making cookies, I also use the smaller cutter to cut out patterns from carrot, yam, potato or etc. This will help you to make your dish m…

Burdock & Chestnut

Burdock - 牛蒡
It is definitely an acquired taste. When you chew on a piece of raw burdock, the strong woody and herbal taste is almost overwhelming. In some supermarket, these burdock can be found packed in pairs in bags that may be fully half a metre long. In Japan, burdock is a favourite vegetable that is widely used in soup or added to stews. Burdock is believed to be antibiotic and antipyretic. It also lowers blood sugar and there are claims that it is anticarcinogenic. Eg: Korean Chicken Soup

Blanching the Burdock will remove its pungency and also soften it to a nice crunchiness. To avoid roots that are too fibrous, choose burdock that is lighter coloured and make sure the growth rings are not too dark. Look at its cross-section to check this.

Fresh Chestnuts - 鲜栗子
Choose Fresh Chestnuts that are smooth and glossy, free of blemishes. They should feel heavy for their size. Avoid any that are shriveled, cracked, or rattle in their shell. Shake the shell. If you hear movement, you know t…

Common Root Vegetables

These are some of the common Root Vegetables that I usually use for making soup or stir-fry. You can easily find them in the locate supermarket or wet market. When you add these wonderful vegetables with some pork ribs or chicken drumsticks together with some herbs. You will have a pot of delicious homemade stew soup that everyone in the family will love.



Fresh Huai Shan(鲜淮山)
It tastes sweet and of neutral nature. It nourishes the lungs and kidneys, strengthens the spleens, stops diarrhea, uplifts the spirit and benefits Qi. Usually I used those Fresh Huai Shan instead of the dried type.

Fresh Lotus Root(莲藕)
Uncooked lotus root juice can clear heat and stop all internal bleeding; cooked lotus root can promote blood, treat women of anemia due to heavy menstruation, clear and improve energy.

Green Carrot/Green Radish(青萝卜)
Green Luobo (Qingluobo): A popular green variety in North China. Green flesh with green skin is crisp, less hot. High yielding. Good resistance to diseases as well as delici…
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