DIY dried fruit powder for natural food flavouring and coloring | relaxing cooking video
dried fruit chocolate, relaxing baking video, relaxing cooking video, ASMR cooking video, dried fruit powder
The fruit powder can be used as natural food flavouring/ coloring or as extra on yoghurt, pancakes, in baking and a lot of other things!
Fruit is dried for ±12h at 65 degrees Celcius (149F)
FAQ
What kind of oven do you use?:
It is a food dehydrator, an oven with vents and a fan for the moisture to go out. It also can go very low in temperature 35-75 degrees Celcius and it can stay on for 24h without danger.
Can i use a normal oven?:
You can use a oven but you would need to keep the door slightly open for the moisture. And since it takes a long time to dry this is not the best option.
Can i use the sun to dry?:
The sun can work too of course if it is hot and dry for a couple days, a food dehydrator is most consistent.
TRINI STYLE SAHEENA AND MANGO CHUTNEY
Ingredients:
Saheena
2 Bundle Dasheen Bush
1 Pack of Dhal
3 Cups Flour (Self Rising)
2 Tsp Saffron
2 Tsp Black Pepper
Salt (to taste)
2 Tsp Roasted Geera
1/2 Lime (squeezed juice)
1 Bundle of Shadon Beni
10 Curry Leaves
2 Heads of Garlic
6 Pimento
1 Hot Pepper
1 Pack Yeast (Active)
Mango Chutney
3 Mango
1 Bundle Shadon Beni
2 Heads of Garlic
3 Pimento
1 Hot Pepper
3 Tsp Brown Sugar
Salt (to taste)
2 Tsp Black Pepper
5 Big Leaf Thyme
New Year's Special Dinner - Finale: Pan Roasted Duck Breast with Red Wine Reduction
Recipe
4 duck breasts
1 shallot minced
1-¼ cups red wine – full bodied, I use a Rhone Valley French wine like Cotes De Rhone
2 T of veal demi-glace
2 sprigs of fresh rosemary
2 T unsalted butter
Salt and ground pepper
With a very sharp knife, score the fat side of the duck breast in a crosshatch pattern. Try not to pierce the meat underneath the fat layer. Season both sides with sea salt and black pepper.
With a heavy-bottomed skillet, heat over medium-high heat until water dripped into the pan dances in droplets to know it’s hot enough. When skillet is hot, place the duck fat side down in the pan can cook for 8 minutes to render as much fat as possible. If there is a lot of fat in the pan, drain a little so that the duck is not floating in it. Turn the breasts over, and cook for 4 more minutes on the other side. If you push down on the breasts and they firmly spring back, they are done. Remove breasts to a baking dish and keep warm in the oven.
Drain all but about 1 tablespoon of the fat in the skillet, run heat to medium, and add the shallot. Sauté the shallot for 4 minutes. Add the red wine and deglaze the pan and cook until it’s reduced by half. Add the sprigs for rosemary and the demi-glaze, and reduce the entire mixture by half again. Remove the pan from the stove, and add 2 tablespoons of butter. Stir the butter so it melts and incorporates into the sauce.
Remove the duck breasts from their warmer, and slice on a cutting board in quarter inch slices. Spoon some sauce on the plate. Arrange duck breast slices in an overlap pattern over the sauce. Sprinkle more sauce across the top. Serve and enjoy.
I serve this dish with green beans and potato gratin on the plate for a complete meal. I often finish the meal with chocolate mousse.
Duck Provided by
Smoked Duck by Carolyn Buster
Smoked Duck
Carolyn Buster
The Cottage
Calumet City IL
Appetizer, Great Chefs of Chicago #2
For More Information:
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To say this is a dish of thinly-sliced smoked duck is an understatement. The ducks are rubbed with butter spiced with things like cumin and coriander and curry, stuffed with savory vegetables and fruit, and marinated in apple cider for 24 hours before they even reach the smoker. Garlic cloves are smoked with the ducks and used both in a sauce redolent of ginger, cinnamon, and cloves and as a garnish. The dish can be prepared with fewer ducks as long as everything is adjusted accordingly. The fewer ducks smoked, however, the greater the heat intensity will be per duck. For slower, more even smoking and better end results, Chef Buster recommends using 4 ducks.
Makes 16 appetizers or 8 entrees
Spiced Butter
2 pounds soft unsalted butter at room temperature
2 shallots, minced
6 to 8 garlic cloves, minced
1 tablespoon parsley, chopped
1 tablespoon black peppercorns, crushed
2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon dried basil
Few dashes each of Worcestershire and Tabasco sauces
Marinade and Duck
4 ducks, 4 to 4-1/2 pounds each
2 cups chopped celery
2 cups chopped onions
2 cups chopped carrots
2 cups chopped unpeeled tart apples
2 cups chopped unpeeled oranges
1 large bunch parsley, chopped
1 gallon apple cider
4 whole heads garlic
Corn oil
Smoked Garlic Sauce
4 cups smoking juices (add reserved marinade to equal 4 cups of liquid if necessary)
2 ounces smoked garlic cloves, peeled and pureed
1/8 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup currant jelly
2/3 cup port wine
2 to 3 tablespoons cornstarch
To make the spiced butter: Blend all the ingredients in a food processor until well incorporated. Reserve at room temperature.
To prepare the marinade and duck: Generously rub the inside and outside of the ducks with some of the spiced butter. Mix the celery, onions, carrots, apples, oranges, and parsley. Pack the cavity of each duck with this mixture. Using the remaining spiced butter, place a large dollop inside each. Stand the ducks tail-end up in a stainless or plastic container (a large bucket works well) and pour cider over them. Add weight if necessary to keep the ducks submerged in the marinade. Marinate in the refrigerator for 16 to 24 hours. Reserve the marinade.
Preheat a smoker to the low-to-medium range following manufacturer's suggestions. Arrange some water-soaked hickory, mesquite, or osage orange wood chips over lava rocks (for more even heat distribution). Place a drip pan in position and fill two-thirds full with some of the reserved marinating liquid. Position the ducks on a rack above the drip pan, breast-side out and tail end up. Dip whole heads of garlic in corn oil and place in the center of the rack with the ducks.
Smoke for approximately 2-1/2 hours to medium rare; after 30 minutes turn the ducks so the breasts face in. It may be necessary to rotate the ducks during smoking if the smoker has hot spots. Remove the ducks and hold in a warm place. Remove and peel the garlic cloves. Reserve the juice in the drip pan for the sauce.
To make the sauce: Allow the smoking juices to settle; skim and reserve the fat. Strain juices through a strainer lined with a wet cloth. Put the strained juices in a saucepan and add remaining ingredients through the currant jelly. Simmer 15 to 20 minutes, then thicken with a mixture of port and cornstarch.
Saute the remaining smoked garlic cloves in the reserved fat until golden brown. Strain the fat off the garlic. Remove the stuffing and debone the ducks; reserve the stuffing and the carcasses. Thinly slice the duck breasts, rewarming in sauce if necessary.
Arrange the sliced duck breast on a serving plate. Spoon sauce over and around the slices; garnish with sauteed garlic cloves.
The remaining marinade and strained drippings, along with the duck carcasses and stuffing, can be simmered to make stock. The leg meat can be used for warm duck salad or soup.
HOW TO MAKE MAM NEM - VIETNAMESE FERMENTED ANCHOVY DIPPING SAUCE
Mam nem is Vietnamese fermented anchovy dipping sauce. This powerful pungent sauce is used in many popular Vietnamese dishes such as bo chien bo - grilled butter beef wrap. Also with any grilled fish wrap in mustard greens. I love eating and using this sauce with roasted pork, vermicelli and loaded with fresh veggies. This sauce is not for everyone, it is an acquire taste. If you could get over smell it will taste delicious.
INGREDIENTS
3 tablespoons neutral oil
3 tablespoons garlic, chopped
2 tablespoons lemongrass, chopped
2 1/2 tablespoons sate chili paste (ot sa te)
1 cup anchovy sauce
2 1/2 cup pineapple, crushed
1/2 cup sugar
1 1/4 cups water
3 tablespoons lime juice
optional - 3 tablespoon maple syrup
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SecretsToThaiCooking : Fried Fish with Sweet,Hot and Sour Sauce (French language)
SecretsToThaiCooking : Fried Fish with Sweet,Hot and Sour Sauce (French language)