MOIST METHODS OF COOKING : OF COOKING

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Moist Methods Of Cooking


moist methods of cooking
    of cooking
  • (O.F.Cook) Orator Fuller Cook (1867 - 1949) was an American botanist, entomologist, and agronomist. Cook, born in Clyde, New York in 1867, graduated from Syracuse University in 1890. He worked for one year as an instructor at Syracuse.
    methods
  • A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one
  • method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed
  • Orderliness of thought or behavior; systematic planning or action
  • (method) a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps)
  • (A Method) Return to Cookie Mountain is the third full-length album by the American rock group TV on the Radio.
    moist
  • (of a climate) Rainy
  • (of the eyes) Wet with tears
  • (moistness) damp: a slight wetness
  • (moistly) damply: in a damp manner; "a scarf was tied round her head but the rebellious curl had escaped and hung damply over her left eye"
  • Slightly wet; damp or humid
  • damp: slightly wet; "clothes damp with perspiration"; "a moist breeze"; "eyes moist with tears"

traditional bali kitchen1
traditional bali kitchen1
Despite the complex blending of spices and frag- rant roots that gives Balinese food its intriguingly different flavour, the typical Balinese kitchen is remarkably simple. The centrepiece of the kitchen generally a spartan, functional room is the wood fired stove topped by a blackened clay pot used to steam rice and leaf-wrapped food. In many modern households, this is joined by a gas cooker for boiling water and frying. Both stoves receive daily offerings of a few grains of rice, a flower and salt a gift to Brahma, the animistic god of fire. Although all utensils were once made of clay, most cooks now use metal for cooking. Many people in the major towns also use electric rice cookers, but most agree that the traditional method for cooking rice is superior. After the rice has been well washed and soaked, it is partially boiled, then set in a woven steaming basket (kukusan) over a clay pot filled with boiling water. The conical kukusan is covered with a clay lid and the rice left to steam. Every so often, boiling water is scooped out of the clay pot and poured over the rice to keep it moist and prevent the grains from sticking together. Bamboo is often used in the Balinese kitchen. A narrow bamboo tube is used to direct a puff of air into the fire, acting as a bellows. A split length of bamboo plaited so that it fans out is used as a scoop for lifting out and draining fried food, while bamboo handles with small coconut shells on the end make scoops or ladles. Every Balinese kitchen has its coconut scraper, either a wooden board set with rows of sharp metal spikes or a sheet of thin alumunium with spikes punched out. Grated coconut is mixed into many dishes, or squeezed with water to make coconut milk. Another essential item is the saucer like stone mortar (batu base) used for grinding dry spices, chillies, shallots and other seasonings. The Balinese mortar is shallow and the stone pestle has a handle carved at right angles to the head so that the action is one of grinding rather than pounding. The chopping block used in the preparation of almost every meal is usually a cross section slice of a tree trunk, the wood strong enough to take the repeated blows of a sharp cleaver used to mince meat or fish to a paste, and for chopping and slicing various roots and vegetables. The furniture in a Balinese kitchen is minimal; apart from the stove, a bench and a food cupboard, where the cooked food is stored during the day, there's usually a wide, low bamboo platform, used for sitting on while preparing foods. It also doubles as an eating area or a spare bed. Practicality is the theme of any Balinese kitchen.
Parkin
Parkin
Parkin-Yorkshire ginger cake Recipe 2.5ml - half level teaspoon Bicarbonate of Soda 300ml - half pint fresh milk 225g - 8oz black molasses (one small cup) 225 - 8oz mixed wild flower honey – (not strongly flavoured) (one small Cup) 100g - 4 oz unsalted butter 450g - 1lb plain or self raising flour (or change to your normal rice flour etc) 350g - 12 oz oatmeal (Scotch porridge oats cereal) 5ml - 1 level teaspoon salt 50 g - 2oz sugar 5ml - 1 level teaspoon ground ginger 1 egg - beaten. Method: Butter a 23-cm – 9 inch square cake tin. 1. Dissolve the soda in the milk. Melt the molasses, honey and butter together on low heat, slowly bring to boil and remove from heat to cool a little. 2. Mix all the dry ingredients together, pour in the melted butter and milk mixture at same time, stir well,(electric food mixer is best for a lighter finish) add the beaten egg and milk, stir well or mix in a processor, its really hard work! Pour into the prepared tin. 3. Bake in the oven at 180c – 350f – gas mark 4 for 45minuets to an hour when it’s cooked it should be firm to the touch and when stabbed with a skewer in the centre it should come out clean. I leave it in the oven when it finishes, it helps stop it sinking. Turn out of the tin when cold. Store in an airtight container or foil for at least one week before eating*. serves 16 5. *can be eaten the next day but it will get better with keeping! Should be lovely and moist. We have a slice for breakfast. The Oats are very good for your digestion and maintain your energy levels thoughout the morning. Feel free to copy this!

moist methods of cooking
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