I like cheese do u
Topic by (YOUR N | last reply
i'm gonna start off with a reverse sear and cook these indirect at 250 degrees until the steaks reach an internal temperature of between 110 and 115 degrees. After 45 minutes at 250 degrees, our steaks have an internal temperature of an 115 degrees now I'm gonna remove them and let them rest while I crank up the heat to about 600degrees. And now for the sear I'm gonna sear these for about 5 minutes per side until they reach an internal temperature of a 135 degrees. Now after a 10-minute rest that will give us a medium finish. After about 2 and a half minutes, I'm gonna give them a quarter turn for the nice hash marks. Now after 5 minutes I'm gonna give them a flip for 5 minutes on the other side. And there you have it Prime and Aged for 6 weeks Tomahawk Ribeyes. I have never had a steak this good the flavor and the tenderness and the richness is absolutely amazing! One of the best steaks I'll ever have! Thank you guys very much for watching. Learn From Video https://www.instructables.com/id/How-to-Cook-a-Tomahawk-Ribeye-Steak/
Topic by MyChicagoSteak
Bánh bao nấm thơm, ngon, đẹp mắt. Hướng dẫn cách làm bánh bao ngon. Nguyên liệu: - 300g bột mì - 180ml nước ép cà rốt - 8g men nở (yeast) - 250g thịt heo (lợn) xay - 100g nấm tươi - Một ít dầu mè Xem thêm: cach lam sua chua Bánh bao nhân nấm căng mịn với vỏ bánh rất mềm và ngon, nhân bánh cực kỳ thơm. Tham khảo: cách làm giá đỗ Cách làm bánh bao nấm: Làm ấm nước ép cà rốt: các bạn có thể cho vào lò vi sóng hoặc đun ở lửa nhỏ trong khoảng 30s. Sau đó, hòa men nở vào. Làm ấm nước ép cà rốt: các bạn có thể cho vào lò vi sóng hoặc đun ở lửa nhỏ trong khoảng 30s. Sau đó, hòa men nở vào. Trộn đều bột mì với hỗn hợp nước cà rốt ở trên rồi nhào thật kĩ cho đến khi bột không còn dính tay. Đậy kín bột rồi ủ ở nơi thoáng trong khoảng 1 – 2 tiếng cho đến khi bột nở gấp đôi. Băm nhuyễn thịt heo với nấm tươi rồi trộn đều tất cả với một ít muối và dầu mè. Chia bột thành 15 phần bằng nhau rồi cán mỏng thành miếng tròn. Cho một ít nhân vào giữa rồi gập đôi miếng bột lại. Xếp nếp phần viền bánh. Xếp bánh vào nồi hấp và để yên khoảng 20′ để bánh nở cố định. Khi thấy bánh nở phồng lên khoảng 1/3 thì các bạn bật bếp thật to để hấp bánh trong khoảng 15'. Sau đó, tắt bếp, để yên khoảng 3' rồi mới lấy bánh ra khỏi nồi. Với cách hấp kiểu này, bánh sẽ nở xốp mà không bị xẹp khi lấy ra khỏi nồi đấy! Xem thêm: món ngon mỗi ngày
Topic by Tạp chíP | last reply
If you recall the dialog from the movie, "My cousin Vinnie," the guy says, "No self respecting southern would eat ready made grits." There is something to be said about his statement. It is emphatic and pretty much gives away the sentiment from a southern (USA) point of view. Now relate this to the Single Malts. Can a statement be made, "No self respecting Scot would drink Glenmorangie," or whatever. You see, my friends and I are having this perpetual debate over various Scotches, available here in the U.S. and under $100. One of us made the comment that Macallan is over rated. Yet, others think that Macallan sets the bar as high as it can be in that price range. No pun intended. My local liquor store carries a fairly good selection. I notice the following as being bought on a regular basis using a total non-scientific observation: Glenfiddich Glenmorangie Glenlivet Highland Park Macallan Cragganmore Balvenie Cragganmore Springbank Lagavulin Ardbeg Laphroaig So my Scottish friends, please help me out here with your expert opinion on this topic and tell me how you truly feel about these brands. Make BOLD statements. Thank you.
Topic by kabira | last reply
Hi, I'm trying to recreate the girl scout cookie called "All Abouts" They were discontinued some time ago. I'm sure the cookie bit is a form of short bread but I'm not sure what kind of chocolate or fudge to use or even how to apply it on to the cookie like the image I attached. It doesn't need to be 0 trans fat like the image. Any help would be appreciated, thank you so much.
Topic by Travpena | last reply
Ok, I have tried and tried and I need some assistance from the Instructable community. My favorite brownies in the world are Ghirardelli's Triple Chocolate Brownie mix. It's a delicious chocolatey blend with 3 different chocolate chips inside (semisweet, milk and bittersweet/dark). The batch comes dry and you add 1/3 oil, 1/3 cup water (though I use coffee), and 1 egg for a 8x8 pan of brownies. My issue is I want to figure out how to make these from scratch. As much as I love them, I'm a scratch kind of girl and I just don't feel like I can call a recipe mine if I'm using a box mix. There's tons of brownie recipes online but none that seem similar. I figured out that the dry mix must obviously have their cocoa powder in it, but I can't find a recipe that has you add egg, oil and water to a dry mix. Many of the recipes I found have you melt one of the chocolates into your chocolate batter, rather than use cocoa powder, but I don't think Ghirardelli does that, unless I'm wrong. And if they did, how would it come as a dry mix? Others might have used powder but then they call for a lot of butter instead just a 1/3 cup of oil. Are there any brownie experts who can figure this one out for me?
Topic by Rahkitty | last reply
Hi, I have an entry in 3 contests. After I changed the cover image and published again, the cover image in 2 of the contests updated but one of them always shows the old cover image. Does anyone know why? Is there anything on my part can be done to make it happen? Here is the contest entry and the contest that doesn't update its cover iamge: https://www.instructables.com/id/Crock-pot-cows-milk-gingurt-vs-breast-milk-gingurt/
Topic by babybayrs | last reply
Hey all - I was wondering if anyone had a recipe or any idea of what spices/flavorings go into Holiday Spice Pepsi. My boyfriend and I are addicted to it and Pepsi doesn't make it anymore and has no plans to in the future. Any suggestions would be great!
Topic by Moosaka | last reply
Hi, a long while ago I went to japan on a business trip, my host took me to a restaurant, lunch,, that the hostess cooked the thin strips of meats, veggies, and fruit on some sort or flat rock. There where burners under the rock. might someone know what kind of a rock this might be? thanks jack
Topic by hohum | last reply
Ingredients: Servings: 6-8 Units: US | Metric 2 lbs fish fillets (best with tilapia) 2 tablespoons garlic paste 2 inches gingerroot 5 teaspoons mustard seeds 4 bay leaves 1/2 tablespoon coriander powder 5 medium shallots or 2 medium onions 7 red chilies 1 tablespoon cumin seed 3 teaspoons turmeric powder 3 tablespoons salt 2 big tomatoes oil, to deep fry fish 3 cups water Directions: 1 In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together. 2 Preserve some cut pieces 1 cup) of onion. 3 Cut small pieces of tomatoes. 4 Make small pieces of fish fillets, about 3 inches in length. 5 Clean them properly if you are using the whole fish and make it into small pieces. 6 Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste. 7 Mix all of them properly. 8 Allow to marinate for 1/2 hour. 9 Take a pan or a wok (preferable), heat it and put oil to deep fry the fish. 10 Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side. 11 Keep all of them in a separate plate. 12 When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it. 13 Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter. 14 Then put the cut onion pieces and allow it to just a little brown. 15 Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste. 16 Keep stirring it until the paste becomes a little brown (it takes around 10 minutes). 17 You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok. 18 The paste is now perfectly fried. 19 Now pour 3 cups of water to it, or as much thick gravy you want. 20 Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes. 21 Switch off the gas. 22 Use coriander leaf for garnishing. 23 This dish should be served with fresh steamed rice and squeeze some lime some juice on top.
Topic by joyachowdhury | last reply
Serious Eats has teamed up with Pepperidge Farms to host a "Halloween baking challenge featuring Puff Pastry." The grand prize winner will travel to Serious Eats headquarters in New York City for a pastry crawl. (why am I only now learning about pastry crawls??) The winner will also score a 5.5 quart stand mixer from Cuisinart and some great baking gear from Pepperidge Farm. So check it out! The contest ends October 15. Just upload your entry to the Photograzing section of Serious Eats, and get inspired while your there. Have a great idea but not the resources to enter? Leave your ideas in the comments, and someone just may pick it up!
Topic by scoochmaroo | last reply
Recently, I baked a cake that I had long awaited making. Just the right time. Just the right pan. Just the right season for pecans. It was a sure hit. Everything was beautiful, everything fell into place. The pictures were fabulous. The cake was gorgeous. This was going to be made in many homes. My tutorial was divine and thorough. So came the time to cut the cake. My parents, my son, daughter-in-law and husband were present. I was so proud! Everyone took a slice and began chewing. And chewing. They each had that 'Uh, yeah, it's, uhh, yeah." look on their faces. My son said "Oh, it's not that bad, after you chew it for a while." This was an epic disaster. This cake was so dry, I could have gagged. There were suggestions of soaking it in coffee. Covering it with whipped topping. I could have died. Needless to say, after tasting the crime that was this cake, there was no way it was going up on Instructables. What a waste of time and food product. Thank goodness the chickens loved it. Has anyone else ever experience such when trying a new recipe? Sign me, NOT serving this cake anytime soon.
Topic by WUVIE | last reply
I recently got the urge to get a coconut from the store and so I got one. I got one with the plastic on it and made sure that I heard the water sloshing around it in. Using one of the techniques I pulled out of here I tried to open the coconut with out using the stove method. Well After several tapping in a circle sessions on the top part of the coconut, it still wouldn't crack open the top. I eventually gave up. So I picked one of the eye holes and jammed in to one of the eye holes using the blunt end of my butter knife. I managed to make an access point and the air rushed out. Something seemed odd and when I went to taste a bit of the water from inside, it tasted fermented or sour, like a off putting lychee. Do you think that this coconut is rancid? I cracked the rest of the coconut with a hammer from the garage or basically smashed it open. Washed the coconut and tried the meat. Still the fermented taste. It looked pretty OK but there was a slight off green on the edge of the meat where it connects to the shell. Now I have the rest of it sitting in the fridge wondering what to do next. So what do you think? The last time I had a fresh coconut was when I was in late grade school. I remember it tasting plain essence of coconut and a bit sweet both the meat and the water.
Topic by Treasure Tabby | last reply
Learn how to cook the perfect steak, make your own chicken broth & prepare the most delicious vinaigrettes. No grains, No dairy, No legumes, No sugar, No vegetable oils and No preservatives. I recently bought The (Paleo Recipe Book) and thought I would actually share with you a bit more about it... "Paleo Recipe Book" is a comprehensive collection of recipes from across the globe. Whether you're looking for Paleo-friendly breakfasts, dinners, desserts, or international favorites, you'll find dishes for every taste!
Topic by PIMV | last reply
Hey guys! My name is Aga, and I wanted to post an update about the project I shared a while ago. So we were looking for ways to make hydroponics fun, easy, interactive and beautiful so everyone can start growing the freshest food on earth even if they know nothing about gardening or have very little time and space.Of course we would rather garden in sun but for most of us it`s simply impossible. We are still early stages but at least now it looking good. haha! Check it out our new landing http://getniwa.com/ We are gearing up for a Kickstarter and if our vision resonates with you would love your support! Also: check out our blog - how far we have come from the initial prototype http://blog.growot.com/ and here is me telling a bit more about the project straight from China: http://bit.ly/1eVO5Oh Thank you guys! Would love to connect with you and know what you think about the project Aga ps. this is not the spam, we are a bootstrapping startup and would love to share our solutions with the community!
Topic by Niwateam
Hello All I started a Kickstarter Campaign to get funding to product a waterproof cookbook, of 10 of my favorites canning recipes that I do every summer and fall. I want to share this with beginners. I need backers for the campaign. I also need to know if this is a good concept. Waterproof page printing is pretty expensive, but it pays off in the long run. Here is my link for the Kickstarter campaign - only 23 days to go................. http://kck.st/1f4a5EI
Topic by The_I_T_Lady
We are remodeling our kitchen/living room and are without a place to properly cook food. We have been eating out a bit, but its been annoying to rely on restaurant hours and their food to survive. This is what I have and how I am limited. - various cooking utensils (spatulas, knives, bowls, you name it...) - microwave (pretty weak) - rice cooker (small) - Toaster - toaster oven - electric frying pan (9" and sort of difficult to get out and use due to how messy it can get) I am limited since we are using part of our garage as the "kitchen" area. But the power is limited here in that only one appliance can be plugged in at once. We tried two and the circuit breaker flipped. So we can only use one at a time. So if I want to melt butter for toast I have to melt it in the microwave, then unplug the microwave and plug in the toaster, annoying but its all we have for the next month(s). Also the space is very small, we have a counter that fits a medium cutting board, so imagine a cutting board and maybe an extra square foot as workable space. Can anyone recommend some food items we can make with these limitations. There are so many things posted, I found a few interesting ones like rice cooker pizza among others.
Topic by MrOldboy | last reply
This has always stumped me; however should not be confused with the question: "what goes with wine or how to pair wine?" I know that in theory, heartier wines pair well with heartier food; and that light, refreshing wines should pair with light, refreshing food. In practice, I agree that wines or beers tend to pair better with matching qualities in food. Whereas with all other beverages, I always feel that contrasting pairings work best. Dessert for me always requires a black, robust cup of coffee; and a cold, sweet Coke always goes very nicely with a savory lunch. The reason why these pairings work so well is because of their contrasts. So, what is so special about beer or wine that they pair better with food of similar characteristics?
Topic by N.fletch | last reply
Hi! About 6 moths ago I was visiting family in Germany, and my uncle had these weird cookies (well not really weird, unusual) called Non Stop! Caramel http://www.smildebakery.com/assortiment/cookies/list/?s=157&p;=/sweet/&f;=all/ Now, I live in Finland, and these cookies aren't available here, so I was wondering if anyone had ever tried to mimic these or had some suggestions what recipes would work. I don't have a lot of free time, so trying out a hundred recipes is not an option. There is another thing. Since then, I have also become a vegan, so if I were to find these in a store, I couldn't eat them, so I sorta need to do this myself. So if anyone has eaten these cookies and knows a recipe for something in the same direction, or can make up a copycat recipe, it would be much appreciated. The recipe doen't have to be vegan btw, I can convert it myself. Thanks in advance, - Kalle
Topic by tie-dye productions | last reply
My dad just got back from Burma. While he was there, he started drinking an instant ginger-based drink, but he could only manage to scrounge up one sachet of the drink to bring home. Unfortunately, nobody I know understands Burmese script, so we have no idea what else is in it apart from ginger. There must be something, else why the "2 in 1" tag? Anybody know what's in the drink? Or how to read the ingredients?
Topic by Kiteman | last reply
He buscado la receta para hacer gorditas de nata, así les llaman en México.
Topic by erik zapata | last reply
Who thinks pepsi tastes like coke opened after a day? i think thats what pepsi tastes like . you can just pour day old coke in a pepsi can and call it pepsi. no offence
Topic by mberg | last reply
Hey guys, I really would like to make an oil press (olive oil etc). Now this seems to me to be something that is very makeable (could be wrong), something that doesn't need to be expensive as they currently are to buy? has anyone made one that they can chuck me a link or want to try make one? think it would be a pretty cool thing to add to the instructables community. thanks.
Topic by DeVid3aN | last reply
Hi, I just recently starting juicing fruits making great drink for myself however I am not happy that I always end up throwing out all the pulp or what gets seperated from the juice. I was wondering if there was a method or if anyone had ever made a bread from this left over chaos. Thanks.
Topic by crakeritiss | last reply
Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix 3 tablespoons vegetable oil 1 tablespoon water 1 egg Filling 1/3 cup light corn syrup 3 tablespoons butter or margarine, softened 3 tablespoons peanut butter 1 tablespoon plus 1 1/2 teaspoons water 1 1/4 teaspoons vanilla Dash salt 3 1/2 cups powdered sugar Caramel Layer 1 bag (14 oz) caramels, unwrapped 2 tablespoons water 1 1/2 cups unsalted dry-roasted peanuts Topping 1 bag (11.5 oz) milk chocolate chips (2 cups) Directions: 1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes. 2. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer. 3. In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm. 4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.
Topic by deniserose | last reply
There are zero search results for curly fries. Surely somebody out there knows how to make curly fries. I like Jack in the Box curly fries. Be the first to post an Instructable on how make great tasting curly fries! A copycat Jack in the Box curly fries recipe would be great. Here's your chance to post the very first Instructable on how make curly fries.
Topic by KomaToast | last reply
Have you ever made candy so good, that you want the whole world to know about it? Well, now's your chance! Hello, i'm Megaliciouz here with my first ever, non-official challenge! I bet you could already guess what the challenge was about. CANDY! HOW TO ENTER: Just make an instructable with a recipe for candy on it, and make one of the keywords "Megacandy". WHAT ARE THE PRIZES?: Shh...it's a surprise! WHAT'S THE DEADLINE?: December 24, 2011 at 11:59 EST Remember, you can make any kind of candy! Peanut, chocolate, fruit, gum, lollipop, anything you can think off that can be categorized as CANDY! GOod Luck to you all, and have a merry christmas!
Topic by GummiBear | last reply
I discovered this little "trick" (quite by accident) when I was grilling last week. Flies do not like onions! A few slices of raw, sliced red onion in the immediate vicinity of your food will keep disgusting flies from dining on your edibles. Onions are so effective, I'm tempted to make a pair of hoop earrings out of 'em! Maybe onion perfume? oh, the possibilities! ;-D
Topic by bajablue | last reply
Hi, I was wondering if anyone could answer this question: Why do all candy recipes have corn syrup? I have tried making hard candies from just sugar and water, and the candies are good and hard the day I make them, but then the second day, they end up all crumbly when you bite in to them. Does that have to do with not adding corn syrup? Thanks for reading this question! ~Seawee
Topic by seawee65 | last reply
Good Wishes to Everyone, Let me introduce myself to this community, I am Milton James, very new to this community, I want to be a member of this forum by participating in the discussion forum and also want to share my views and suggestion regarding various topics of this forum. I hope you all will support me throughout the discussion. Thanks and Regards Milton James
Topic by DELETED_MiltonJames | last reply
We're launching the Fried Foods contest on May 13th. Enter your best fried food recipe to win frying tools and accessories that look remarkably similar to the ones below: Update: We fried food for about three hours today. The fryers are still running, the oil is still hot, and there have been no injuries. All in all, a pretty great Fried Day. Here are some photos from today's extravaganza: Everybody hovering near the fryers, along with the Cap'n Crunch that was used to bread fried chicken. ewilhelm trying out cryofrying with his hamburger patties. Instructable should be forthcoming. ------------------------------------------ We're so excited about the notion of a fried foods contest, that tomorrow will be Fried Day at Instructables HQ. Randofo brought in a pair of deep fryers, I'm bringing in some liquid nitrogen, and everybody's bringing something to plunge into the hot oil. Some ideas we're kicking around: deep fried cupcake deep fried oreo cryo-fried meats fried chicken with an unusual crust fruits I'm particularly excited to play with the cryo-frying technique I first learned of from the series of Modernist Cuisine videos circulating on Youtube. In cryo-frying, you flash freeze the exterior of fully-cooked food, then deep fry to brown the outside without overcooking the interior. But don't take my word for it. Because you can watch these inspirational videos for yourself: So, anybody have any great ideas for the Fried Foods contest? Are we missing anything awesome?
Topic by wilgubeast | last reply