CARAMEL CUSTARD RECIPE

                                  

 EASY TO MAKE CARAMEL CUSTARD.

Caramel custard is a recipe which looks quiet appealing, complicated and an expert's dish! but not really. Here I have a recipe for you that you would love making and will surely enjoy eating. As written above this recipe requires only four ingredients which are easily available and the end result would simply amaze you. The only skill you need here is patience so keep calm and try this out.  

Lets begin with this super easy recipe!

INGREDIENTS:

1.eggs                 - 5no.

2.milk                  - 500ml

3.sugar               - 100gm

4.vanilla essence- 2tsp

INSTRUCTIONS:

1.In a pan prepare caramel of 30gm of sugar and pour it on the base of the molds.(make sure that you make the caramel on high heat and once it starts getting color add a few drops of water so that it does not burns. stir the caramel and immediately transfer it to the molds)

2.Boil sugar, milk and vanilla essence together in a sauce pan and keep aside to cool.

3.When the above mixture is luke warm add eggs one by one and mix well. Then strain the mixture.(make sure that the mixture is not hot itn should neither be hot nor cold. If the mixture is hot the eggs will coagulate. if the mixture is cold the eggs will not cook and will spoil the taste of the custard. A good custard does not tastes eggy. So it is very important to maintain a good temperature while adding the eggs).

4.Pour the strained mixture in the cooled caramel molds and avoiding air bubbles and cover each mold with aluminium foil.

5. Put the molds in a deep tray and add water in the tray so that the caramel does not burn.(add enough water in the tray so that the water should cover the caramel ).

6. Bake in the oven at 150*c for 35 minutes.(don't forget to preheat your oven at 120*c for 15 minutes)

7. Cool , demold, and serve. (be careful while demolding the custard as the caramel might spill so make sure that the custard gets completely cool before demolding).

 

EGGLESS CHUROS RECIPE

 EGGLESS CHURROS RECIPE

                                           

Churros are a kind of sweet Mexican fritters which are accompanied with chocolate sauce. These are one of my favorites as they are quick and easy to prepare and tastes amazing. If you like cinnamon you will surely love this recipe and you will be surprised to see how simple and quick this recipe is. 

LETS BEGIN THIS SUPER QUICK, SIMPLE AND DELICIOUS RECIPE!

INSTRUCTIONS:

1.Lets begin with the preparation of the coating for which you just need two ingredients-1/2 cup granulated sugar and 3/4tbsp cinnamon powder as per your preference. Make sure that you do this in a plate or in a shallow container which has a wide opening.

2.In a pan heat water with butter and bring it to a boil. Once this comes to a boil add vanilla extract and flour and stir constantly till everything comes together as a dough. Let the dough cool down.

3.As we have added more butter the dough will remain quiet soft and creamy. This will help in piping the dough. So now when the dough is soft transfer it in a piping bag and place a star nozzle. Give your churros shape as you like it.

4.In a pan heat enough oil as you need to deep fry these churros. So according to the size of your pan adjust the amount of oil. Oil should be enough for your churros to float. Heat the oil at about 360* or If you don't have a thermometer, drop a pinch of churros dough in the heated oil the dough should start floating in five seconds. if this happens you are ready to fry the churros. fry them on medium flame.

5.Once the churros turn golden brown and feels light and crunchy in texture you are ready to take them out.

6.Drain the excess oil from the churros and coat them in the prepared coating of cinnamon and sugar. And that's it serve hot churros with chocolate sauce or to be honest I like having churros as it is.

INGREDIENTS:

ALL PURPOSE FLOUR-  1cup

WATER-                          -   1cup+1/8cup

SALTED BUTTER         -    1/4 cup+2tbsps

VANILLA EXTRACT    -     1/2 tsp

REFINED OIL OR VEGETABLE OIL FOR FRYING

FOR COATING- cinnamon powder

                                granulated sugar.

  

TRY THIS RECIPE AND DO LET ME KNOW HOW IT TURNED OUT IN THE COMMENT SECTION!

SALT AND ITS TYPES

 SALT 

Can you imagine food without salt or sugar? Well not really:( .Salt plays a very important role in the food world .A pinch of salt can make or break a dish . Without this key ingredient a dish remains flavourless and unexciting. 
 

    

1.KOSHER SALT-

kosher salt is flaky and has longer grains . Though the taste of kosher salt is no different from other salts but it has a higher content of sodium.

2. IODISED SALT-

It is the most common kind of salt used, it is also known as table salt. It is easily available. This salt is widely used as it gets dissolved easily in food.

 

3.SEA SALT-

Sea salt is made by evaporating sea water. Sea salt is rich in minerals from the sea and contains magnesium, calcium, potassium, zinc, iron, and iodine. Sea salt does not get dissolved easily and is not very good for cooking as it causes issues with the final flavor of a dish.

4.PINK SALT-

Pink salt is also known as himalayan rock salt. Pink salt is slightly pale pink in color. It has a high mineral content. This is one of the healthiest salt as it has several health benefits. It promotes circulation and stabilizes pH balance within the cells.

5.CELTIC SEA SALT-

Celtic sea salt is authentic unprocessed, whole salt from pristine coastal regions. this salt is great for fishes and meats.   

COMPOSITION OF EGGS

 Composition of eggs 

   

Diagram

The average weight of a hen’s egg is 50grms (2onz). The shell weighs about 12 percent of the total eggs weight and is made of a calcareous, porous substance which is pervious to air, water and smell.

It is lined with a delicate membrane which separates itself from the shell at the larger end of the egg to form the air chamber. the fresher the egg the smaller the chamber.

The albumen(white) of the egg is a thick vicious transparent liquid with a high percentage of water and some mineral substances. The albumen is soluble in cold water and congeals at 70.C. It forms about 58 percent of the total weight of the egg.

The yolk or the vitellus of the egg is an opaque yellow soft substance which congeals in heat. The yolk is composed of albumins, fats containing vitamin, lecithins, chlorestines, and mineral substances including a ferruginous pigment called haematogen which gives the yolk its color.

The composition of the egg varies from breed to breed and the diet of the animal.

Dietetically the fresh egg is a complete food as it contains protein, fats, vitamin A B D and E a good amount of iron and a number of valuable minerals salts. The egg being a bearer of life  also contains oligo-elements.

 DO LET ME KNOW WHEATHER YOU FOUND IT INFORMATIVE OR NOT?

CLASSIFICATION OF CHEESE.

                               CHEESE

We all know that cheese is a dairy product which is derived from coagulation of milk from cow, buffalo, goat, etc. Every cheese has different texture, appearance, and flavor. Cheese contains proteins and fats and is considered as a healthy food. There is something about cheese that makes it so popular. No doubt that it is a versatile ingredient in the kitchen. ranging from dips, sauces, to sandwiches, pizzas, and quesadillas. 

 CLASSIFICATION OF CHEESE:

Cheese can be classified on the basis of their texture, colour, and source from where they are obtained:

ON THE BASIS OF THE TEXTURE THEY ARE CLASSIFIED AS:

1.FRESH CHEESE:-

Fresh cheese are coagulated by the action of lactic acid fermentation in the milk instead of adding rennet.

Some examples of fresh cheese are- Mascarpone , ricotta, quark, cottage cheese(paneer) and cream cheese.

2.SOFT CHEESE:- 

These are ripened for a very short period of time before being drained and put into molds. These type of cheese have a good content of water and they loose a lot of flavor when cooked or heated.

The examples of soft cheese are -camembert, brie, munster, coulommiers, Epoisses.

3.FIRM AND SEMI FIRM CHEESE:-

These are uncooked pressed cheeses that are dense and semi hard in texture and pale yellow in color. there texture is usually firm.

The examples of such cheese are-gouda, montery jack, edam, cheddar, cantal, etc.

4.HARD CHEESE:-

Hard cheese are savory, dense, firm. They can be divided into two categories: hard and semi hard. It is made by separating and draining most of the whey before pressing the curd and the cheese is aged for between 2 and 36 months .the more it is aged the more flavor it has.

The examples of hard cheese are-manchego, pecorino romano, parmesan, grana-padano, etc.