Friday, 21 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 more presentable like restaurant style....

All these disposable baking cups and trays are a great way to serve your baking as a gift. In another way, it will save your time and effort on greasing or washing the tins. You can get different sizes for making cakes or muffins, sometime it can also be used as a base for baking bread like those sold in the bakery shops. Posted by Picasa


Read More...

Monday, 3 July 2006

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 they are drying out. Fresh chestnuts will dry out easily, so keep them in a cool, dry place free of drafts and use within a week.

To facilitate removal of the shell, you'll need to use a sharp pointed knife to slice either a horizontal slash or a large X along the flat side before roasting or boiling. To boil, cover with cold water, bring to a boil, and simmer for three minutes. Remove from heat. Scoop out a few at a time and peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel. Eg: Braised Yam & Chestnut With Chicken Posted by Picasa


Read More...

Sunday, 2 July 2006

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 delicious and tender

Carrot(红萝卜)
Carrots can be eaten raw, whole, chopped or grated into salads for color, and are also often chopped and cooked in soups and stews. A well known dish is Carrots Julienne. One can also make carrot cake and carrot pudding. The greens are edible as a leaf vegetable, but are rarely eaten.

White Radish(白萝卜)
Other names are daikon radish, Japanese radish or winter radish. It is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves.
Here are some examples of soup using the above ingredients:


Read More...

ShareThis

Latest Recipes @ Cuisine Paradise



Click on the above photos or HERE for more recipes, food and travel ideas.