To Coat Marshmallows in Sugar Candy, you have to crush large candy into smaller pieces. You need to put the candy in a zipper-seal bag and hit it with a meat mallet. Besides, you can put the candy between two sheets of parchment paper. You must roll over it with a rolling pin or hit it with a mallet. You may even use a food processor or blender to crush the candy. You should put each sugar candy variety in a separate bowl. After that, melt candy coating in a double boiler or in microwave until it is thoroughly melted and smooth. You have to stir the candy coating chips constantly over a double boiler or stir after microwaving in 30-second intervals. Then, Push a marshmallow onto a lollipop stick in order to make marshmallow pops or use a chopstick or fondue fork if you want do not want to serve the marshmallows on a stick. You need to push the stick so it is only about 1/4 inch from the top of the marshmallow to make sure the marshmallow does not fall off when coating it.
Next, dip the marshmallow into the candy coating either until marshmallow is fully submerged or until just top and sides are completely covered. You must pull the marshmallow out of the melted coating. You should roll the stick in your fingers to get excess coating to drip off the marshmallow. Forth, roll the marshmallow in the crushed candy or small candy decorations immediately after removing it from the candy coating. After that, stick the lollipop sticks in a block of foam to hold them upright when the candy coating sets. Alternatively, you can hold the dipping stick vertical with the top of the marshmallow on a piece of wax paper. You have to Press a second stick or just the back of a spoon on the bottom side of the marshmallow when you pull the dipping stick out of the marshmallow. You need to leave the marshmallows on the wax paper when the candy coating sets.
To Decorate Cupcakes with Sugar Swirl, you have to fit a pastry bag with a large closed star tip. Alternatively, you can use a French pastry tip for additional ridges. After that, fill the bag with the frosting of your choice. Then, Hold the pastry tip above the outside of the top of the cupcake at a slight angle. Next, Squeeze the pastry bag and pull the tip around the outer edge of the cupcake.
You have to Maintain even pressure on the bag at all times. Forth, continue the swirl toward the center of the cupcake. You need to overlap the outer swirl. You must pull the tip up as you move toward the center. After that, Release pressure on the pastry bag once you reach the center of the cupcake. You should Pull the bag and tip straight up to finish the swirl.
To Infuse Oil with Fresh Oregano, you have to Wash the storage container in soapy water. You need to rinse it thoroughly. You must Dry the inside and outside of the container completely. After that, Rinse the oregano in cold, running water. You should shake the excess moisture off the oregano. You can pat it dry with a paper towel. Then, Place half the oil in a heavy saucepan. You have to heat it over medium-high heat. You need to stir it continuously so that it doesn’t burn and start smoking. Next, Press the oregano against the surface of a cutting board with the back of a spoon. You must bruise the leaves to release their flavorful oils.
You should add the oregano to the oil and continue to stir. You can Use about 1 part oregano for each 4 parts oil. Forth, Heat the oil until it reaches 140 degrees Fahrenheit on a thermometer. You have to maintain this temperature for 5 minutes, stirring constantly. You need to remove the oil from the heat. You must pour it into a bowl and allow it to cool. After that, Mix in the remaining oil. You should Cover the bowl with a layer of cheesecloth and pour the oil into the storage container. Then, Store the covered oil container in the refrigerator for up to two months. If you leave any oregano in the oil, you can store it no longer than one month.
To Grind Sweet Rice, you have to Rinse the rice for a minute or two and pour it in a bowl. You need to Cover the rice with a couple inches of water and allow it soak for 2 or 3 hours. After that, drain the rice in a sieve over the sink for about 30 minutes. You must pour the rice in an even layer on rimmed baking sheets lined with a few layers of paper towels. Then, allow the rice air dry for about 4 or 5 hours, depending on the humidity in the room. Next, pour the rice in the hopper of a grain mill, a coffee or spice grinder or a food processor fitted with a milling blade.
Forth, grind the rice until it reaches a fine texture if you plan on using the flour as a thickener or for pastries. You should grind it to a slightly coarser texture if using it for bread. You can Use the highest speed and judge the texture visually and with feeling it once using a spice grinder or food processor. After that, sift the rice flour into a bowl using a flour sifter. You have to return any grains that didn’t make it through to the grinder and process them again. Then, Store the rice flour in an airtight storage container up to 3 months in a cool and dry place.
To purchase the Healthiest Honey, you have to decide how raw you really want your honey. After that, purchase honey locally. Besides, Visit your local farmer’s market to find honey suppliers and ask them about their honey. You need to ask them if they would be willing to sell the honey as you request it. You must Visit Localharvest.org for local honey resources if you are not able to visit a farmer’s market.
To Cook Mashed Potatoes with Scallions as well as Sour Cream, you have to Peel and cut potatoes into similar-sized cubes. You need to add to the pot of cool water along with a dash of table or kosher salt and bring to a boil. You must reduce heat to a simmer. After that, Cook potatoes until fork-tender about 20 minutes. Then, Drain the potatoes and return to the pot.
Next, add a small amount of milk or cream and desired amounts of butter as well as sour cream and vigorously mash with a potato masher. Forth, slice scallions thinly, including both the white and green parts. After that, Add scallions to mashed potatoes and stir to combine. You should Top with a few more slices, if desired, before serving.
To Cook Short Grain Brown Rice in Pressure Cooker, you have to Rinse rice through the colander under cold running water. After that, Combine one part short-grain brown rice with one-and-a-half parts water in stainless steel pot small enough to fit in your pressure cooker. For an extra burst of flavor, you must replace the water with chicken, beef or vegetable stock. Then, Season the rice with flavorful aromatics such as minced garlic, diced onions or bay leaves. Next, arrange the trivet or rack that comes with your pressure cooker in bottom of pressure cooker and add 1 cup of water. You should put stainless steel pot containing the rice on top of the rack.
Forth, Seal your pressure cooker and set it to high or 15 psi. You can let rice to cook for 18 minutes if you are using water and 21 minutes if you’re using stock. You have to remove the pressure cooker from heat. You need to let to it cool down and de-pressurize naturally. When it has de-pressurized, you must let rice to sit for an additional five minutes. After that, remove the stainless steel pot from pressure cooker. You should Fluff the rice with fork and season with salt as well as pepper to taste before serving.
To Cook in a Stone Muffin Pan, you have to Melt 4 tablespoons unsalted butter in a bowl in the microwave oven for 20 seconds. You need to Brush the bottom and sides of cups of a stone muffin pan with melted butter by using a pastry brush. You must preheat the conventional oven to recommended temperature according to your rolls, muffin or cupcake recipe. After that, pour mixed recipe ingredients in muffin pan cups.
You should fill cups three-quarters full. You can bake muffins, rolls or cupcakes for recommended amount of time according to recipe. Then, Remove the stone muffin pan from the oven. You have to place it on the baking rack. You need to let the pan to cool for 10 minutes only. You must Release contents of the muffin pan with running the knife around cup edges. Continue reading
To bake Custard Tarts with Balsamic, you have to remove unbaked and prepared pie shells from the refrigerator. You need to bake shells in a preheated oven until golden in color and Set aside to cool. After that, Crack eggs into a bowl. You must add heavy cream or low-fat milk for a lighter version as well as vanilla. You should Add cornstarch and whisk together. Then, Add balsamic syrup to a saucepan. If you prefer, you can use white balsamic syrup for the milder flavor and lighter color.
You have to turn heat on low. You need to add butter or margarine and stir it until it is melted. Next, Temper eggs with pouring warm balsamic mixture into egg mixture. You must Whisk to combine and return back into saucepan. You should Cook until custard thickens and coats the back of a spoon. Forth, Filter custard through a mesh strainer and cool. You can pour custard into prepared tart shells. You have to cover with using fresh strawberries, blueberries or raspberries.
To Make Salt and Spices Stick to Roasted Nuts, you have to cover the baking pan with parchment paper or a thin coating of cooking spray. You need to pick the pan which is large enough to accommodate nuts in a single or thin layer to facilitate toasting. You must divide nuts into two batches if needed. After that, stir an egg white together with 1 to 2 tablespoons of water until it is fully blended and slightly foamy. When your recipe calls for liquid seasonings, you should add them now and stir to incorporate. Then, Toss nuts in the egg wash. You can scoop them out with a slotted spoon to drain.
Next, Spread nuts in a thin even layer across the prepared baking pan. Forth, bake in a slow oven between 250 and 300 degrees Fahrenheit. After that, Check roasting nuts frequently at least each 7 to 10 minutes during baking and more frequently toward the end. You have to stir them, so all surfaces are exposed to drying heat and effects of oven hot spots are minimized. You need to remove pan promptly as soon as nuts are done in order to prevent burning that may happen very suddenly.