I had trouble finding Korean banana milk, so I decided to make my own. It was delicious and very cheap.
Combine bananas, milk, water, maple syrup, and vanilla in a blender cup. Mix until smooth.
Fill glass with ice (if using). Pour banana milk on it.
Elevate this popular dessert with a few simple substitutions.
Oh, cheese cake, why do we love you, let's count the ways. From traditional to New York style and everything in between, there are cheesecake recipes to suit every palate.
If you want a seasonal twist, add pumpkin or apple for fall, eggnog or chocolate peppermint for winter, or lemon or lime meringue for summer. If you want to go even further, you can create masterpieces like Chocolate Cookie Cheesecake, Caramel Macchiato Cheesecake, or White Chocolate Raspberry Cheesecake. We've only scratched the surface with dozens of recipes on our site alone.
But for me, no matter which recipe I choose, there is an alternative to making the richest and creamiest cheesecake.
I'm a big believer in using equal amounts of cream cheese and mascarpone cheese in my cheesecake batter. Mascarpone is an Italian cream cheese made from fresh cream and acid such as citric acid or tartaric acid (or lemon juice ). The cream is boiled with acid until it thickens, then cooled and drained to create a rich, spreadable cheese that can be used in classic tiramisu, French toast, savory pasta dishes and creamy French fries. he wanted
Since mascarpone is made from heavy cream, it has more fat than cream cheese made from whole milk. Relationships are 60-75% and 30-50% respectively.
As Chef John says in his homemade mascarpone recipe, "It's very similar to regular cream cheese, but much better in every way. It's not as spicy, it's richer and fluffier." That's why it's a great addition to cheesecake.
The rich mascarpone and tangy cream cheese are perfectly balanced, creating great texture and flavor in every bite.
As for texture and flavor, my other trick is to use gingersnap cookies instead of graham crackers to create a colorful, chewy crust with plenty of spice-filled depth. If you don't like ginger, use your favorite crunchy cookie like Oreos, pecan sandwiches, or bisque cookies. Or you can stick to traditional graham crackers and spice things up by adding nuts like almonds, walnuts , pecans or hazelnuts.
This small upgrade can have big results and it couldn't be simpler. Just follow your favorite cheesecake recipe and replace half of the cream cheese with mascarpone. For example, to make this top -rated cheesecake recipe, substitute two 8-ounce containers of mascarpone and two of four packages of cream cheese. If using the recipe above, omit the sour cream and instead add 2 to 3 teaspoons of lemon juice in addition to the vanilla extract. You can also reduce the amount of sugar slightly to about 1/4 cup to account for the natural sweetness of the mascarpone. Keep 4 eggs for structure. Prepare your favorite dough and make sure all ingredients are at room temperature to avoid lumps and uneven cooking. When baking, I usually use a hot water bath as directed in the recipe. A water bath is used to cook the custard-like filling slowly and evenly and acts as an insulator for the cheesecake. Make sure to seal any cracks in the springform pan with aluminum foil. Otherwise, water may enter. You may have seen tips from other Allrecipes users like Esther Cho. "Instead of a water bath, I put a baking dish full of water next to the cheesecake and bake the cheesecake in the oven. It cooks perfectly every time without cracking," she says. I have not tried Yes.
Let's be honest, all chicken wings are the best snack and party food ever invented. But Korean chicken wings, fried on the outside and slathered in sauce, may be the best of the best. Here is the secret technique I want to share with you how these wings stay perfectly crispy without having a thick layer of skin (like American wings). Because everyone should be able to enjoy making Korean style chicken wings at home. The secret of making Korean -style chicken wings.
The secret of Korean chicken wings is the use of the proper starch method and double frying to achieve perfectly juicy meat and an excellent appearance.
Here it is:
If possible, start with larger wings. If you use the double fry method, the small chicken wings may be overcooked. Separate the apartment from the drum. Discard the chips or save them for storage. Season the wings well with salt and pepper and add chopped ginger if desired. Let it rest for about 15 minutes. Next, sprinkle the wings with potato or cornstarch. Potato starch is more traditional, but if potato starch is not available, corn starch is a good choice. (Asian markets carry potato starch ; specialty stores like Whole Foods often carry it, too.) You'll need 1/3 to 1/2 cup of starch per pound of chicken wings. Cover the wings completely, pressing the starch onto the surface and tapping it to remove the excess. Place the coated wings on a Rack over a pan to dry.
You may not have heard of double frying before, but blanching them in low-temperature oil to cook them inside and then re-frying them at high heat makes them perfectly crispy and browned. Method. For example, if you've ever had crispy fries with your steak at a French deli, you've experienced the wonders of double frying.
Here we teach you how to double fry chicken wings. Pour 1 quart of high smoke point oil such as peanut, avocado, or grape seed into a deep fryer or deep-bottomed, deep-sided pot.
For the first fry, heat the oil to about 325°F. Fry the wings in batches until crisp but not burnt, about 10 to 12 minutes. Set the wings aside and increase the oil temperature to 350 degrees. Fry again until the outside is brown and crispy and the inside registers at least 185°F on a meat thermometer. Cooked wings can be reheated uncovered on a baking sheet in a 200°F oven until ready to serve. It stays fresh and crispy for up to 45 minutes. Just before serving, toss the twice fried chicken wings in the sauce.
ムラゴン ホーム