Category: Tips, Advices & How-to (Page 1 of 4)
How to Boil ChickpeasJune 3rd, 2017 in Tips, Advices & How-to by Julia Volhina
If you don’t want to use canned beans in your recipe and prefer to cook chickpeas or garbanzo beans yourself, here are pretty easy to follow step-by-step instructions for how to boil them from scratch.
The trick is to soak beans for at least of 10 hours before cooking.
Make sure that beans don’t boil to hard, very light simmering is enough. Cook beans until desired tenderness (45 mins to an hour).
Use cooked beans right away, or freeze for later. You may also preserve some water the beans are cooking in for further use.
How to Blanch PeachesJuly 2nd, 2016 in Tips, Advices & How-to by Julia Volhina
Whatever you may need skinless peaches for: a pie, a dessert or a salad, or anything else, here is step-by-step instructions how to skin them.
Ripe but somewhat firm peaches are easiest to blanch, so pick these if you have some choice.
It is important to not overcook peaches during blanching, especially if they are on the soft side, or peaches will get mushy and somewhat hard to work with after blanching.
Boiled Beef TongueJune 18th, 2016 in Appetizers & Snacks, Beef, Main Dishes, Tips, Advices & How-to by Julia Volhina
Boiled beef tongue is one of foods I love from the childhood, I love the taste, and it also is nutritious and easily digestible and is a good source of protein.
Boiled beef tongue is a perfect dish on its own, that is you can serve it with a side. But it can be also used for sandwiches, or be sliced into a salad, or be used in further cooking.
Now, cooking time for beef tongue will vary greatly depending on it size and age. It will be anywhere between 2 and 4 hours. So start testing readiness at about 2 hours mark of boiling.
Broth prepared from cooking beef tongue with vegetables tastes great as well, you can use it for a soup or some other cooking, just discard roots and use fresh ones at that point if needed.
How to Skin Raw Chicken in One PieceNovember 21st, 2015 in Tips, Advices & How-to by Julia Volhina
I was working on a recipe stuffed chicken skin (it will be coming up in next post) and, after seeing how much time and effort it took me to remove the skin from a raw chicken in one piece without damaging it on the way, I decided to create a post with step-by-step instructions and pictures for others to use.
Pictures have come up not that appetizing (and for that I apologize), but at least they illustrate the process in details and are easier to follow than plain word description.
Most of the work you will be doing with a knife placed in between skin and meat slightly angled towards the meat. Work with short precise cut motions to make sure skin remains undamaged through the process. So, to get a whole raw chicken skin to use for a recipe you will need a raw chicken, sharp long knife and a tablespoon.
How to Make Quark from MilkJune 28th, 2014 in Tips, Advices & How-to by Julia Volhina
This is a bit more time consuming way to prepare quark (fresh cheese) than the one from kefir, it it is also a bit cheaper.
Usually you would just leave unpasteurized milk in warm place for a day or two to sour. But since all milk sold here is pasteurized, it needs some help to get sour, this is why we will also use kefir or cultured buttermilk.
Whole milk will produce tastier cheese, so I suggest using whole milk. I use Snowville Creamery milk for my recipes and it works great every time.
This amount of ingredients will produce about 1.5lb of fresh cheese.
Boiled ShrimpsJune 14th, 2014 in Fish, Main Dishes, Tips, Advices & How-to by Julia Volhina
Store sold ready to use cooked shrimps can be used for recipes which call for boiled shrimps (salads, soups, stir fries, etc). Or you can boil raw shrimps and get more tender, tasty and less expensive version of store sold cooked shrimps.
Shrimps cooked this way also work great as a meal on its own, snack for beer or an appetizer.
Use fresh or frozen shrimps, shell-on or fully cleaned ones, or even whole shrimps (these will require more cleaning after though). You can also use this recipe to “unfreeze” cooked shrimps and infuse them with spices (just reduce cooking time to not overcook them).
Usually package instructions say to thaw frozen shrimps before cooking, but I don’t do it. Cooking frozen raw shrimps this way works for me just as good not frozen ones and it also saves time.
Cooking time will depend on size of shrimps: the smaller shrimps are, the less time for cooking they require – turn heat off as soon as shrimps float to the surface (this means they are cooked enough).
No Yeast Puff Pastry Dough (Faster Variant)February 22nd, 2014 in Tips, Advices & How-to by Julia Volhina
Real puff pastry dough is taking a lot of time to make from scratch, most of the times it is easier to just buy it instead. Another alternative could be to try this easier and much faster variant.
Disclaimer first: this dough will probably not be a best choice for some fancy croissants or so, but it will work great for layered cakes, pies, sugar cookies, and such.
Either butter or margarine will work for this recipe, I used margarine. Make sure you don’t let ingredients and dough itself warm up, if you need to pause while making the dough, put it to the fridge to cool down.
Prepared dough can be used right away, or can be frozen for later use, make sure to use freezer bag.