Re: [CnD] How to pour liquids.
Lukewarm liquids can be poured too but you need to be able to hear splashing to do it effectively. When you pour lukewarm liquids with your finger at the top of the cup bend and straighten the finger you use to sense the liquid and listen for a splash. The finger shouldn't go do wn below the depth in the container where you want the liquid. When you hear the first splash stop pouring. On Sun, 31 May 2020, Jennifer Thompson via Cookinginthedark wrote: > Date: Sun, 31 May 2020 21:01:14 > From: Jennifer Thompson via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Jennifer Thompson > Subject: [CnD] How to pour liquids. > > Hi you can practice pouring liquids using a cold liquid such as water. > Also I suggest to put your cup on the counter or table while pouring the > liquid with the other hand. > Take one hand and put your finger at the top of the cup. > Take your other hand and line it up with the cup and pour. > When you pour you can take your finger hold it in the cup and when you feel > the liquid touch your finger it will tell you that the liquid is at the top > of the cup. > > Another thing you can do when pouring put your camp on a serving tray or > cookie sheet. > This way if you spill it will stay on the tray or cookie sheet.\ > > There is also a device you can get that has prongs on it. > The prongs hangs in the cup. > Then when the liquid gets to the top of the cup the device beeps. > Let me know if you want to get the device and if you need information as to > where to get the device. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pressure cookers
Hi Debbie, We have an Instant Pot 6-quart with the wifi ability. We don't use the app. We use the rice function to make rice, rolled oats, heat leftovers. We cook beans as well as meat using the various functions. It's used everyday even for making a large batch of tea. If an item takes less time to cook then given for a specific function like rice then it has to be canceled manually. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Lava cakes
Double Chocolate Lava Cakes 15 oz bittersweet chocolate 1 lb butter 3/4 cup coco powder 1 lb box of confectioners sugar 1 1/2 cups flour 9 whole eggs 9 egg yolks Grease 12 ramekins. Melt together the bittersweet chocolate and the butter. Add the coco powder, sugar and flour, then add the whole eggs and egg yolks. Mix until just combined. Fill ramekins and cook for 7 minutes at 350 degrees. Turn the ramekins and cook for another 5-7 minutes. The cakes should still be wet looking when they come out of the oven. Serve warm. -Original Message- From: Cookinginthedark On Behalf Of Bridget Micallef via Cookinginthedark Sent: Monday, June 1, 2020 8:29 AM To: cookinginthedark@acbradio.org Cc: Bridget Micallef Subject: [CnD] Lava cakes Hi Does anyone have a recipe for lava cakes please? I thought I had one in my recipe folder but I can't find it. Bridget ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Lava cakes
Chocolate Lava Cakes 1 2/3 cups chocolate chips 10 tablespoons unsalted butter 1/4 teaspoon salt 1 teaspoon espresso powder (optional) 8 large eggs 3 cups confectioners' sugar 1 cup Unbleached All-Purpose Flour Melt together the chocolate chips and butter, stirring till smooth. In a separate bowl, beat together the salt, vanilla, espresso powder, and the eggs, beating till smooth. Add the confectioners' sugar, and beat again till smooth; the mixture will start to build in volume. Add the chocolate mixture, then the flour, stirring till smooth; the batter will be a light "hot cocoa" color. Heavily grease 18 muffin cups. Spoon the batter into the muffin cups, filling them right to the brim. Refrigerate the cakes till they're thoroughly chilled, 3 hours or longer. Preheat the oven to 450 degrees F. Bake the cakes for 13 minutes exactly! An instant-read thermometer inserted into the center will read in excess of 165 degrees F. If you don't have a thermometer, poke open the top of one cake with a sharp knife tip; you should see molten batter inside. However, the cake should also appear well set all around the edges. When you've determined they're done, remove the cakes from the oven, and set the pan on a rack. Set a timer for 5 minutes; when the timer goes off, run a dull (butter) knife around the edge of each cake, and very carefully lift them onto a serving tray or onto individual serving plates. Serve immediately. -Original Message- From: Cookinginthedark On Behalf Of Bridget Micallef via Cookinginthedark Sent: Monday, June 1, 2020 8:29 AM To: cookinginthedark@acbradio.org Cc: Bridget Micallef Subject: [CnD] Lava cakes Hi Does anyone have a recipe for lava cakes please? I thought I had one in my recipe folder but I can't find it. Bridget ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Lava cakes
Lava Cakes INGREDIENTS: 6 1-ounce semisweet chocolate squares, coarsely chopped, best quality preferred 10 tablespoons unsalted butter or margarine, at room temperature 1/2 cup granulated sugar 1/2 cup all-purpose flour 3 tablespoons unsweetened cocoa powder 3/4 teaspoon baking powder 3 large eggs, at room temperature Cocoa for sprinkling, optional DIRECTIONS: 1. Grease inside 6 individual souffle dishes or custard cups; set aside. In a small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into a large bowl. In a small bowl, mix together flour, cocoa, and baking powder. 2. With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened. 3. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight. 4. Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist. 5. Cool cakes slightly before inverting onto serving platters. Sprinkle with cocoa. -Original Message- From: Cookinginthedark On Behalf Of Bridget Micallef via Cookinginthedark Sent: Monday, June 1, 2020 8:29 AM To: cookinginthedark@acbradio.org Cc: Bridget Micallef Subject: [CnD] Lava cakes Hi Does anyone have a recipe for lava cakes please? I thought I had one in my recipe folder but I can't find it. Bridget ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Lava cakes
FLOURLESS CHOCOLATE LAVA CAKES 12 oz bittersweet chocolate 1 1/2 sticks unsalted butter 4 eggs 2 tb sugar In a glass bowl, break up chocolate. Add butter and microwave on high 2 minutes until melted. Stir until smooth. Cool slightly. In a bowl, whip eggs and sugar until tripled in volume, 7 minutes. Fold egg mixture into chocolate and divide among 8 buttered ramekins or molds. Bake at 350 degrees for 17 minutes or until top is set, invert cakes onto plates. -Original Message- From: Cookinginthedark On Behalf Of Bridget Micallef via Cookinginthedark Sent: Monday, June 1, 2020 8:29 AM To: cookinginthedark@acbradio.org Cc: Bridget Micallef Subject: [CnD] Lava cakes Hi Does anyone have a recipe for lava cakes please? I thought I had one in my recipe folder but I can't find it. Bridget ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] lavish lava cakes
lavish lava cakes This warm dessert can be made ahead and refrigerated, then baked just 15 minutes before serving. Serve with your favorite Haagan Dazs vanilla or Vanilla Swiss Almond ice cream. Ingredients: 1-1/3 cups semi-sweet chocolate chips (or 8 ounces chocolate chopped) 5 tablespoons butter, plus butter for ramekins 3 eggs, separated 1/4 cup granulated sugar 2 teaspoons finely ground espresso beans (optional) 2 tablespoons unsweetened cocoa powder Preparation: Preheat oven to 375°F. Generously butter six 3/4-cup size ramekins or custard cups, or 7 muffin cups. In a microwave-safe bowl, heat chocolate and butter on medium power 1-2 minutes until butter is melted. Stir, reheating if necessary to melt chocolate; set aside. Stir egg yolks and 2 tablespoons sugar into chocolate-butter mixture. Add espresso if using. Place egg whites in a large mixing bowl; beat until foamy. Combine remaining 2 tablespoons sugar and cocoa powder; gradually beat into whites, until soft peaks fold over when beaters are lifted. Stir 1/3 of the chocolate-butter mixture into the whites mixture. Gently fold in remaining chocolate mixture until completely combined. Divide evenly between cups. (Can cover at this point and refrigerate up to 24 hours before baking.) Bake 10-12 minutes until puffy and cracks form on top. Edges should be firm and center moist between the cracks. (Bake 14-16 minutes if refrigerated). Cool 3 minutes. Serve in ramekins, or run a knife around edges and invert cakes onto dessert plates. Serve hot with ice cream. Dust with cocoa powder if Desired. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] recipe: Lava cakes
Bridget and all, I have never tried the below recipe yet. I may have gotten this from the list in the past. Hope someone tries this and let's us all know how it turns out. Crockpot Lava Cake Cooking time: 3 hours Total time: 3 hours and 10 minutes Serves: 8 Ingredients 1 box Devil's food cake mix 3 eggs 1/3 cup vegetable oil 1-2/3 cups water 1 pkg. chocolate-flavored instant pudding (4-serving size) 2 cups cold milk 1 bag chocolate chips (I used milk chocolate) Instructions Add the eggs, cake mix, oil and water to a batter bowl and mix well. Once well combined, pour the mixture into your crockpot. Next, mix the cold milk and the instant chocolate pudding in a batter bowl with a whisk. Once the consistency is firm, pour the pudding over the cake batter. DO NOT mix it into the batter, just pour it over the top of the cake batter. Sprinkle the bag of chocolate chips over the cake and pudding. Pop a lid on and let it cook for 2-3 hours on high. When it is done, it will look bubbly. Scoop up some cake and a nice helping of ice cream and prepare yourself for the yummiest dessert you've ever tasted. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Bridget Micallef via Cookinginthedark Sent: Monday, June 01, 2020 8:29 AM To: cookinginthedark@acbradio.org Cc: Bridget Micallef Subject: [CnD] Lava cakes Hi Does anyone have a recipe for lava cakes please? I thought I had one in my recipe folder but I can't find it. Bridget ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Salt makes meat tougher?
I am curious about this since the more fancier restaurants (not that I've had that much experience) use salt on the steaks. The steaks are really good. But I just can't afford to eat them. I wanted to try a new restaurant in our town. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Saturday, May 30, 2020 9:24 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Salt makes meat tougher? I was surprised to read in a recent message that salt supposedly would make cooked meat tougher. From my own experience, I can say with certainty I don't find it so. I cook beef, pork or poultry in the oven, and if I don't season the meat with salt, it is usually because I bread the meat and there is enough salt in the breadcrumbs or other breading ingredient. But if I am not breading the meat, salt is the very first seasoning I use. And I try my best to cook any meat to the well done stage. However, I rarely, if ever, found the finished product to be too tough, and if it came out tough, I would probably blame myself for overcooking before I blamed any of the ingredients. I cannot imagine not including salt in one form or another (by itself or in a breading). ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Lava baby cakes
Lava baby cakes 3/4 cup semisweet chocolate pieces 2 tablespoons whipping cream 3/4 cup butter 1 cup (6 ounces) semisweet chocolate pieces 3 eggs 3 egg yolks 1/3 cup granulated sugar 1 1/2 teaspoons vanilla 1/3 cup all-purpose flour 3 tablespoons unsweetened cocoa powder powdered sugar (optional) For filling, in a heavy saucepan, combine the 3/4 cup chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove pan from heat. Cool, stirring occasionally. Chill until firm or for 30-45 minutes. Meanwhile, in a heavy medium saucepan, cook and stir butter and 1 cup chocolate pieces over low heat until melted. Remove from heat; cool. Form chilled filling into six equal-size balls; set aside. Lightly grease and flour six 3/4 -cup souffle dishes or custard cups. Place dishes or cups in a 15-inch-by-10-inch-by-1-inch baking pan; set aside. In a mixing bowl beat eggs, egg yolks, granulated sugar and vanilla on high speed of an electric mixer 5 minutes or until lemon-colored. Beat in chocolate-butter mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until combined. Fill prepared dishes with about 1/3 cup batter each. Place 1 ball of filling into each dish. Spoon remaining batter into dishes. (To make ahead, after filling dishes, cover and chill until ready to bake, up to 4 hours. Let stand at room temperature 30 minutes before baking.) Preheat oven to 400 degrees. Bake cakes about 13 minutes or until firm at edges. Cool in dishes 2 to 3 minutes. Using a knife, loosen cakes from sides of dishes. Invert onto dessert plates. If desired, dust with powdered sugar. Enjoy. From Immigrant.a ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Lava cakes
Hi Does anyone have a recipe for lava cakes please? I thought I had one in my recipe folder but I can't find it. Bridget ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Recipe for pork chops in crock pot.
I found two versions of the same pork chop recipe. One is better at listing ingredients. The second version gives more cooking tips and vegetable variations. Simple Pork Chop Dinner Ingredients .6 to 8 medium carrots (1 pound), coarsely chopped .3 to 4 medium potatoes, cubed .4 boneless pork loin chops (3/4 inch thick) .1 large onion, sliced .1 envelope onion soup mix .2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted Place carrots and potatoes in a 3-qt. slow cooker. Top with pork chops, onion, soup mix and soup. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. From: https://www.tasteofhome.com/recipes/simple-pork-chop-dinner/ Slow Cooker Pork Chops with Vegetables and Gravy The key to creating tender, juicy, and delicious slow cooker pork chops is all in the layers! So much flavor goes into this pot, starting from the bottom: red potatoes, carrots, and celery. The pork chops go on top of the vegetables, and are seasoned with dry onion soup mix. added delicate mushrooms, onions, and fresh lemon on top, and finished it off with two cans of condensed cream of mushroom soup. I know that it looks like a very thick "sauce," but the moisture from the vegetables and from the cooking process thins the soup and creates a perfect gravy at the end. Top Tips For Making Slow Cooker Pork Chops .After 3 hours on HIGH in my slow cooker, the potatoes were perfectly tender and the carrots were "crisp-tender," which is how we prefer them. Barb mentioned that she chops her carrots and potatoes in her food processor before putting them in the Crock Pot because that way they turn out very tender. .She also cooks her pork chops on HIGH for 2 hours and then on LOW for an additional 2 hours. Every slow cooker cooks at a slightly different temperature, so you just have to get to "know" your Crock Pot and figure out if it cooks hotter than others. .Keep an eye on your meal the first time it cooks and turn it off when your veggies have reached the desired tenderness and your pork is cooked through. .Feel free to add other veggies such as broccoli, cauliflower or squash. From: https://www.theseasonedmom.com/slow-cooker-pork-chops/ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Recipe for shrimp fried rice using quinoa.
Here is a recipe for shrimp fried rice using quinoa. I hope this is what you had in mind. If you have additional questions please contact us again. - Mary B Quinoa Fried "Rice" .Author: Brittany Mullins .Prep Time: 10 mins .Cook Time: 15 mins .Total Time: 25 mins .Yield: 4 Description This quinoa fried "rice" is healthy, easy and comes together faster than the time it takes to order take-out. It's the perfect weeknight meal. Ingredients .3 cups cooked quinoa .1 Tablespoon coconut oil (divided) .1/2 yellow onion, chopped .1 clove garlic, minced .1 inch piece of ginger, minced or grated .1 lb shrimp, peeled and deveined .3 eggs .1 bag (about 3 cups) frozen veggies (a blend of peas, carrots, green beans and corn) .2 Tablespoons low sodium tamari .2 Tablespoons mirin .1/2 - 1 Tablespoon sambal oelek or homemade garlic chile sauce .1 teaspoon sesame oil .fresh cilantro and sriracha, for topping (optional) Instructions 1.Prepare quinoa if you haven't already: Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Refrigerate until cool. This step can be done the day before. 2.Heat 1/2 Tablespoon coconut oil in a large non-stick skillet over medium high heat. Add in shrimp, season with a little salt and pepper and stir constantly while cooking for 2-3 minutes or until shrimp are cooked through. Place cooked shrimp on a plate and set aside. 3.Add remaining coconut oil into the same skillet. Saute onion, garlic and ginger until fragrant, about 4-5 minutes. Add the frozen veggies and cook until heated through. Add in cooked quinoa and shrimp then add in tamari, mirin, sesame oil and sambal oelek. Use however much sambal oelek you'd like depending on how spicy you'd like the dish to be. 4.Cook and stir until evenly coated, about 2 minutes. Make a well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, about 2-3 minutes. Divide the dish between 4 plates and garnish with cilantro and a little sriracha, if using. Enjoy. Find it online: https://www.eatingbirdfood.com/weeknight-meal-shrimp-fried-quinoa/ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
