Wednesday, September 23, 2015
dominos-garlic-breadsticks
http://www.bharatzkitchen.com/recipe/dominos-garlic-breadsticks/
INSTRUCTIONS TO MAKE THE RECIPE:
My fascination with domino’s garlic bread is since I was a kid and when I made dish for a party and served it in a box of Domino’s Garlic bread sticks people couldn’t recognize that it was made at home until I finally told them, in spite of me telling them each and every details about how I came up with the recipe still people couldn’t believe that I made it at home since then I decided that I had to make a video on this soon so here it is…
Recipe for 4 Garlic Breadsticks or
2 Garlic Breadsticks
INGREDIENTS:
500 gms all-purpose flour/ 200 gms
4 – 5 gms active dry yeast (half sachet)/3 gms
1.5 cup Luke warm water/ 0.75 or 180 ml
1 Tbsp. sugar / 0.5
4 – 5 cloves of garlic (mid-size)/3
4 Tbsp. olive oil (60 gms)/2
2 Tbsp. butter (30 gms)/1
1 tsp. salt/0.25
1 Tbsp. Oregano Seasoning (even more if you like)/
________________
To make dough:
ADD:
½ cup all-purpose flour
3.5-4 gms (1/2 sachet yeast)
1½-cup Luke warm water
1 Tbsp. sugar (15gms)
Add:
2 – 2.5 cups all-purpose flour (Do not add all the flour together, add 1 cup first and combine the dough then add in 1-1.5 cups and try to make soft dough, knead the dough for 15 – 20 minutes and make smooth and stretchy dough)
2 Tbsp. olive oil (30 gms)
2 Tbsp. butter (30 gms)
3 med-size clove for a bread so 3*4=12 cloves
1 tsp. salt
1 Tbsp. Oregano Seasoning
After 24 hours
Finally bake in a preheated oven @ 180C for 8 minutes and again @ 220C for 4 – 5 minutes
more or until you have a nice color.
MPORTANT NOTE:
If your outcome is a bit dry things you can do:
And enjoy…. (“,)
1 Tbsp. black pepper
½ Tbsp. dry basil leaves
½ Tbsp. dry oregano
2 Tbsp. garlic powder
1/4 tsp. rosemary
½ tsp. chilly powder or ¼ tsp. chilly flakes
INSTRUCTIONS TO MAKE THE RECIPE:
My fascination with domino’s garlic bread is since I was a kid and when I made dish for a party and served it in a box of Domino’s Garlic bread sticks people couldn’t recognize that it was made at home until I finally told them, in spite of me telling them each and every details about how I came up with the recipe still people couldn’t believe that I made it at home since then I decided that I had to make a video on this soon so here it is…
Recipe for 4 Garlic Breadsticks or
2 Garlic Breadsticks
INGREDIENTS:
500 gms all-purpose flour/ 200 gms
4 – 5 gms active dry yeast (half sachet)/3 gms
1.5 cup Luke warm water/ 0.75 or 180 ml
1 Tbsp. sugar / 0.5
4 – 5 cloves of garlic (mid-size)/3
4 Tbsp. olive oil (60 gms)/2
2 Tbsp. butter (30 gms)/1
1 tsp. salt/0.25
1 Tbsp. Oregano Seasoning (even more if you like)/
________________
To make dough:
ADD:
½ cup all-purpose flour
3.5-4 gms (1/2 sachet yeast)
1½-cup Luke warm water
1 Tbsp. sugar (15gms)
- Let the yeast activate for 15 minutes.
Add:
2 – 2.5 cups all-purpose flour (Do not add all the flour together, add 1 cup first and combine the dough then add in 1-1.5 cups and try to make soft dough, knead the dough for 15 – 20 minutes and make smooth and stretchy dough)
2 Tbsp. olive oil (30 gms)
2 Tbsp. butter (30 gms)
3 med-size clove for a bread so 3*4=12 cloves
1 tsp. salt
1 Tbsp. Oregano Seasoning
- Knead the dough well for 15 minutes (to activate gluten)
- Add 2 Tbsp. olive oil and kneed for 2 minutes more
- Let the dough rest in refrigerator for 24 hours (very important)
After 24 hours
- Take dough out of refrigerator.
- Cut it into 4 equal size balls and let it rest for 10 minutes
- Sprinkle lots of corn meal (also known a polenta and “makki ka atta” in Hindi) on a flat surface (for outer crunchy coating).
- Make a round shape and flip from 1 side to make a semi-circle, transfer the dough to a buttered and seasoned baking tray (Oregano Seasoning)
- Cut the dough into bread sticks, brush with butter and drizzle a lot of Domino’s Oregano Seasoning
Finally bake in a preheated oven @ 180C for 8 minutes and again @ 220C for 4 – 5 minutes
more or until you have a nice color.
MPORTANT NOTE:
If your outcome is a bit dry things you can do:
- Replace 1/2 cup Luke warm water with 1/2 cup milk (Full Fat)
- Apply less corn meal and a little more butter
- Cook for 8 minutes @ 180C and then again @ 220C for 4 -5 minutes.
And enjoy…. (“,)
INGREDIENT TO MAKE 1 CUP OF oregano SEASONING:
1 Tbsp. salt1 Tbsp. black pepper
½ Tbsp. dry basil leaves
½ Tbsp. dry oregano
2 Tbsp. garlic powder
1/4 tsp. rosemary
½ tsp. chilly powder or ¼ tsp. chilly flakes
Wednesday, September 16, 2015
Saturday, September 12, 2015
Dominos Garlic Bread
My fascination with domino’s garlic bread is since I was a kid and when I made dish for a party and served it in a box of Domino’s Garlic bread sticks people couldn’t recognize that it was made at home until I finally told them, in spite of me telling them each and every details about how I came up with the recipe still people couldn’t believe that I made it at home since then I decided that I had to make a video on this soon so here it is…
Recipe for 4 Garlic Breadsticks
INGREDIENTS:
500 gms all-purpose flour
4 – 5 gms active dry yeast (half sachet)
1.5 cup Luke warm water
1 Tbsp. sugar 4 – 5 cloves of garlic (mid-size)
4 Tbsp. olive oil (60 gms)
2 Tbsp. butter (30 gms)
1 tsp. salt
1 Tbsp. Oregano Seasoning (even more if you like)
To make dough:
ADD: ½ cup all-purpose flour
3.5-4 gms (1/2 sachet yeast)
1½-cup Luke warm water
1 Tbsp. sugar (15gms)
Let the yeast activate for 15 minutes.
Add: 2 – 2.5 cups all-purpose flour (Do not add all the flour together, add 1 cup first and combine the dough then add in 1-1.5 cups and try to make soft dough, knead the dough for 15 – 20 minutes and make smooth and stretchy dough)
2 Tbsp. olive oil (30 gms) 2 Tbsp. butter (30 gms)
3 med-size clove for a bread so 3*4=12 cloves
1 tsp. salt 1 Tbsp. Oregano Seasoning Knead the dough well for 15 minutes (to activate gluten)
Add 2 Tbsp. olive oil and kneed for 2 minutes more
Let the dough rest in refrigerator for 24 hours (very important) After 24 hours Take dough out of refrigerator.
Cut it into 4 equal size balls and let it rest for 10 minutes
Sprinkle lots of corn meal (also known a polenta and “makki ka atta” in Hindi) on a flat surface (for outer crunchy coating).
Make a round shape and flip from 1 side to make a semi-circle, transfer the dough to a buttered and seasoned baking tray (Oregano Seasoning)
Cut the dough into bread sticks, brush with butter and drizzle a lot of Domino’s Oregano Seasoning
Finally bake in a preheated oven @ 180C for 8 minutes and again @ 220C for 4 – 5 minutes more or until you have a nice color.
INSTRUCTIONS TO MAKE THE RECIPE: IMPORTANT NOTE: If your outcome is a bit dry things you can do: Replace 1/2 cup Luke warm water with 1/2 cup milk (Full Fat) Apply less corn meal and a little more butter Cook for 8 minutes @ 180C and then again @ 220C for 4 -5 minutes. And enjoy…. (“,)
HOW TO MAKE PIZZA DOUGH
HOW TO MAKE PIZZA DOUGH - pizza dough made from scratch - video recipe - home made
#
Chocolate Eclairs Recipe Demonstration
A Chocolate Eclair is a delicious combination of crisp pastry, luscious cream, and dark chocolate. Eclairs start with a hollow, log-shaped shell of choux pastry that can be filled with vanilla, chocolate, or a coffee flavored pastry cream.
Read more: http://www.joyofbaking.com/cakes/ChocolateEclairsRecipe.html#ixzz3lX9PR655
Apple Tart Recipe
This classic French Apple Tart (Tarte aux Pommes) gives you a double dose of apples.
It begins with a pre baked Sweet
Pastry Crust (Pate
Sucree)
which has a wonderfully crisp texture and a sweet buttery flavor. Next, comes a
layer of lightly sweetened
apple sauce that is topped with artfully arranged apples slices.
After I try this recipe , I will have more
After I try this recipe , I will have more
Friday, September 11, 2015
DIY Cream Cheese
DIY Cream Cheese
Better Than a Silver Packet: DIY Cream Cheese
The deeper I dig into DIYing basic household foods such as rice milk or nut butters, the weirder I sometimes feel about sharing those processes here. Sure, a recipe for homemade cereal bars might come in handy, but a lot of these typical grocery store items–from tahini to garlic powder–end
up being pretty simple to produce from scratch in the average kitchen
when all is said and done. So perhaps you might think of these posts as
more of a Pinterest board
of reminders or inspirations when it starts to feel like everything you
buy has soy lecithin and whey derivatives added. Sure, you can toss
readymade items into your shopping basket as needed, but if you have a
few minutes and don’t like the ingredient list on a given product, you
can probably whip up your own with a few pantry staples.
For as easy as culturing buttermilk or kefir turned out to be, cream cheese was not a project I was expecting to be so simple. I couldn’t have been more wrong. Yogurt making is almost challenging in comparison.
Pasteurized vs. Ultra Pasteurized
Almost all the articles I’ve read on cheese making have stressed that you cannot use ultra pasteurized milk or cream (the structure of the milk proteins have been damaged). However, I find it increasingly difficult to acquire dairy that is not ultra pasteurized when shopping at a standard grocery store. The organic milk is especially bad in this regard. Apparently people paying big money for these products do not want them to spoil quickly, a concern that supersedes other considerations. And while I love using the rich fresh-from-the-cow, non-homogenized, lightly pasteurized milk I can get from the local dairy at the farmers market, that’s not always practical logistically (only obtainable on Saturday) or financially ($4 per half gallon). Many people will violently advocate for raw milk, whatever it takes to get your hands on it. I haven’t tried it, but I have made other substitutions–the cheap (probably just?) pasteurized whole milk and ultra pasteurized cream available–and still produced a tasty cream cheese.
This Is Not Your KRAFT Philadelphia Cream Cheese
Philly cream cheese is surely the standard most people (Americans, at least) will be judging any cream cheese against, and in my experience this is not that–and that’s a good thing. No matter how long I let my cheese drain, there is a shiny, spackle-like consistency to commercial cream cheese that I have not produced here. This cheese is richer and more buttery, slightly softer but not in any way runny. When adding in flavorings such as maple syrup or dill and salt and whipping briskly with a fork to incorporate, I am able to produce a lovely spread that contains no Xanthan Gum, and/or Carob Bean Gum, and/or Guar Gum, no preservatives, and no “natural flavor”. Seven days later, it still tastes fantastic.
The Verdict
I seriously doubt I will ever buy commercial cream cheese again. There is definitely a cost consideration here in terms of both the dairy and the special ingredients, but I think the taste and quality make it worth the investment (and might even encourage me to eat less and savor more). This cream cheese made me want to bake a dozen everything bagels and invite the neighbors over for brunch….At least until I remembered that my bagel baking, unlike my cream cheese making, is still a work in progress.
For as easy as culturing buttermilk or kefir turned out to be, cream cheese was not a project I was expecting to be so simple. I couldn’t have been more wrong. Yogurt making is almost challenging in comparison.
Pasteurized vs. Ultra Pasteurized
Almost all the articles I’ve read on cheese making have stressed that you cannot use ultra pasteurized milk or cream (the structure of the milk proteins have been damaged). However, I find it increasingly difficult to acquire dairy that is not ultra pasteurized when shopping at a standard grocery store. The organic milk is especially bad in this regard. Apparently people paying big money for these products do not want them to spoil quickly, a concern that supersedes other considerations. And while I love using the rich fresh-from-the-cow, non-homogenized, lightly pasteurized milk I can get from the local dairy at the farmers market, that’s not always practical logistically (only obtainable on Saturday) or financially ($4 per half gallon). Many people will violently advocate for raw milk, whatever it takes to get your hands on it. I haven’t tried it, but I have made other substitutions–the cheap (probably just?) pasteurized whole milk and ultra pasteurized cream available–and still produced a tasty cream cheese.
This Is Not Your KRAFT Philadelphia Cream Cheese
Philly cream cheese is surely the standard most people (Americans, at least) will be judging any cream cheese against, and in my experience this is not that–and that’s a good thing. No matter how long I let my cheese drain, there is a shiny, spackle-like consistency to commercial cream cheese that I have not produced here. This cheese is richer and more buttery, slightly softer but not in any way runny. When adding in flavorings such as maple syrup or dill and salt and whipping briskly with a fork to incorporate, I am able to produce a lovely spread that contains no Xanthan Gum, and/or Carob Bean Gum, and/or Guar Gum, no preservatives, and no “natural flavor”. Seven days later, it still tastes fantastic.
The Verdict
I seriously doubt I will ever buy commercial cream cheese again. There is definitely a cost consideration here in terms of both the dairy and the special ingredients, but I think the taste and quality make it worth the investment (and might even encourage me to eat less and savor more). This cream cheese made me want to bake a dozen everything bagels and invite the neighbors over for brunch….At least until I remembered that my bagel baking, unlike my cream cheese making, is still a work in progress.
DIY Cream Cheese
Makes: 13 ounces of cream cheese and two cups of whey
for tips and supplies, see Cultures for Health
Cream cheese starter cultures containing both the starter culture and rennet are available.
While culturing the cheese with buttermilk
rather than a mesophilic starter is riskier due to variations in the
active cultures present, I found that the taste of the resulting cream
cheese was just slightly more tangy and very attractive.
2 cups heavy cream
2 cups whole milk
1 drop liquid vegetable rennet dissolved in 2 tablespoons water
1/8 tsp. (one packet) mesophilic starter culture OR 1 ounce buttermilk
1/4 teaspoon salt or other flavorings (optional)
In a pot (with a fitted lid for later steps), heat milk and cream to 75°F, stirring regularly.
Remove
pot from stove and add the buttermilk OR sprinkle the mesophilic
starter culture over the surface of the milk and allow to dissolve for
two minutes. Stir gently. Add diluted rennet mixture and combine using
an up and down motion with your spoon under the surface of the milk just
until evenly incorporated. Cover pot with lid, wrap in a few kitchen
towels, and place in a warm location (70°F-75°F) to incubate, about 14
hours.
When
cheese is ready to be drained, it will resemble yogurt. Spoon into a
strainer lined with a piece of butter muslin. Clip the corners of the
muslin together and allow to drain over a bowl (cupboard handles and
safety pins can come in handy here) until desired firmness is reached,
7-10 hours.
Mix in a 1/4 teaspoon salt or other flavorings as desired. Transfer to a container with a tight-fitting lid and refrigerate.
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