Text 23573, 85 rader
Skriven 2012-04-10 22:06:00 av JIM WELLER (1:123/140)
Ärende: blog 37
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cooking Hacks
Categories: info
  Servings: 4

    Posted by J. Kenji
    Lopez-Altexperiments

Pulling a MacGyver and repurposing found items...

1: Cook Your Meat In A Beer Cooler... poor man's sous-vide

2: Use A Chimney Starter As A Heat Source For Your Wok

3: Make Ice Cream Without an Ice Cream Machine

An ice cream maker's job is to simultaneously freeze sweetened,
flavored cream and churn it, preventing any large ice crystals from
forming

The key to pulling it off, as it turns out, is threefold. First,
incorporate a bit of whipped cream into the mix. This already adds a
bit of air and prevents your ice cream base from freezing too
densely. Secondly, freeze it in ice cube trays. The faster your ice
cream base freezes, the smaller the ice crystals that form in it
will be. Ice cube trays are designed to freeze fast. Finally, beat
the heck out of those frozen ice cream cubes in the food processor
to smooth them out. And there you go. Real-deal ice cream, without
the machine.

4. A Few Fun Ways to Cook in a Hotel Room

Make panini or grilled cheese with the iron

Toast your bagel on the coffee warmer.

Make instant oatmeal or boil eggs in the coffee pot.

5. Cook Your Pizza With Nothing But a Skillet

Make your dough, stretch it out, then heat up a skillet blazing hot.
Throw your dough in, let it cook a bit on the first side, flip it
over to char the other side, then slide it out, flip it over, and
top it. Finally, put the whole thing back in the skillet, cover, and
cook until the cheese is all melty-like. You end up with amazing
hole structure and nice char, all ready in a couple of minutes.

Want to get even more badass? Pull out the blowtorch and get
medieval on the sucker for some extra char.

6. Smoke Foods In A Wok (Or Pressure Cooker)

Line it with foil, place a rack on top with your food, pour a bit of
your smoking elements of choice on the foil, and place the whole
thing on a burner. As soon as the smoke starts forming, tightly seal
the whole package with foil to trap it in place. Your food will get
an intense blast of smoke that will flavor it, albeit not as deeply
as a real slow-smoked piece of meat would be

Don't have a wok? You can do the same thing in a pressure cooker.
Just line the bottom with foil and put your soaked wood chips or
spices on top. Place a steamer basket in the pressure cooker, along
with the food to be steamed. Heat it up, and when the smoke starts
coming out, lock on the lid. Reheat it periodically to keep the
smoke going. Ten to twenty minutes later, you've got yourself a
delicious smoky snack, without even having to have build a real
fire.


  From: Serious Eats

MMMMM-------------------------------------------------

Cheers

YK Jim


... Got a Chinese tat, don't know what it means,
... But it makes me look deep to girls in their teens

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