JRPerk

Author: admin

  • Butter – Clarified (Ghee)

    —

    by

    admin
    in

    WHY CLARIFY BUTTER? The problems with regular butter are: The best way to fix both of these problems is to remove the water and milk proteins (clarify it). There are several ways to clarify butter.   One of the easiest and most flavorful versions is Ghee which is used in asian dishes. Ingredients: Instructions:

  • Potatoes – Roasted Red (or new) Parmesan

    —

    by

    admin
    in

    INGREDIENTS: 3 lbs. red potatoes, cleaned and sliced into 1″ or smaller thickness chunks. 4 Tbsp Olive Oil 6 cloves of garlic, minced 1.5 tsp. kosher salt 1 tsp. ground black pepper 1 tsp. dried thyme 1/2 tsp. dried oregano 1/2 tsp. dried basil 1/3 cup grated Parmesan cheese (or equivalent of dried grated) 2…

  • Dulce de Leche – Caramel from Sweetened Condensed Milk

    —

    by

    admin
    in

    Sous Vide Dulce de Leche You can make plain Dulce de Leche by heating the milk in the unopened can but you cannot add flavorings.  Believe me, the added flavorings make a big difference. We made ours with several different flavorings and asked some friends over to taste test and vote on their favorites.  The…

  • Chili – Dianne’s

    —

    by

    admin
    in

  • Margarita Rimming Salt – Colored

    —

    by

    admin
    in

    Colored Margaritas require Colored Margarita Salt! Ingredients: 5 Tbsp Sea Salt 5 drops of food coloring 5 drops of lime juice Instructions: Put salt in a Ziplock bag or a tupperware container with a cover. Add liquid ingredients Shake well Cover a cookie sheet with aluminum foil Pour contents out onto the foil Broil low…

  • Sauces and Gravies – Theory and Ratios

    —

    by

    admin
    in

    Serving Size: A typical serving size for sauces is 4 oz. per person. A typical serving size for gravy is 8 oz. per person. Assume the end product will be equal to the added liquid. The roux will add very little volume. So, if you are using 16 oz. of liquid, it should serve 4…

  • Biscuits – Randy’s 30 minute rise Buttermilk

    —

    by

    admin
    in

    NOTE: Biscuits are pastries.   They are not bread.  We don’t want to roll, knead, or punch down the dough or beat it up in any way. Unproven Tip(s): If you don’t need an entire batch for one meal, flash freeze raw, cut biscuits on parchment paper.  When they are frozen solid, place them in a…

  • Noodles – Easy Egg

    —

    by

    admin
    in

    This recipe makes fresh non-raising egg noodles suitable for chicken noodle soup and stroganoff. INGREDIENTS 2 1/2 cups all-purpose flour 1 pinch salt 2 eggs 1/2 cup milk 1 Tbsp butter DIRECTIONS Add dry ingredients to Mixing bowl Cut butter into 1/4″ chunks and add to mixing bowl Pour milk into measuring cup Add eggs…

  • Oven Bread Loaves

    —

    by

    admin
    in

    The original recipe was consolidated from articles on Serious Eats describing The Workhorse Loaf YIELD: Makes 2 large (850g) loaves ACTIVE TIME: 1 hour TOTAL TIME: About 5 hours Ingredients 1000 grams all-purpose flour, plus more for dusting 700 grams room-temperature water, divided if using active dry yeast 22 grams salt Yeast (either): 4 grams…

  • Chili con Queso – Maryann’s

    —

    by

    admin
    in

    Easy and Excellent! Freezes well. If you make half a batch, you can add the whole can of cream of mushroom soup and it still tastes great. Ingredients: 2.5lbs Velveeta Cheese 2 8oz packages of Cream Cheese 1 10.5oz can of Cream of Mushroom Soup 2 10oz cans of Rotel Diced Tomatoes and Green Chilis…