Month: March 2017

March 11, 2017 Baking, Cheese, Dessert, Sweets, Valentine's Recipes

Creamy Refrigerator Cheesecake Recipe – How to Make Amazing Cheesecake. Double Crust Cheesecake.

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Creamy Refrigerator Cheesecake Recipe - How to Make Amazing Cheesecake. Double Crust Cheesecake.
Author: 
Recipe type: Dessert
 
Today we're doing something a little different. Cheesecake is an all-time favorite, but it's even better when it's quick and easy, light and creamy, and tastes like heaven.
Ingredients
For the Crust
  • 200g Graham crackers or tennis biscuits
  • 120g Butter, melted
  • 25g Sugar
For the Filling
  • 200g Butter at room temperature
  • 200g Sugar
  • 1Egg
  • 1 Egg yolk
  • 250g Cream cheese (soft)
  • 200g Sour cream
Instructions
  1. To start, break the crackers or t-biscuits into bits and place them in your food processor.
  2. Pulse the machine 3 or 4 times until you have an even mass of crumbs.
  3. Pour in the sugar and melted butter.
  4. Machine this for about 30 seconds rocking the machine back and forth. This helps to get a good even blend.
  5. You will end up with a crumbly mass of pastry.
  6. Cut a circle of baking parchment to fit the bottom of a 10 inch or 25cm springform pan. Lock the bottom of the pan into place and insert the parchment.
  7. Smear a thin layer of butter around the edge of the pan. Cut a long strip of parchment just slightly wider than the height of the pan. Place the strip around the inside pf the pan. The butter will keep this in place. Depending on the size of your roll of parchment, you may have to cut 2 strips to cover the circumference.
  8. Pour two thirds of the crumbed mixture into the pan and spread this evenly across the base. Smooth this off lightly with the back of your spoon. Try not to compress the base, it should be light and crumbly.
  9. Transfer the pan yo your freezer for 30 minutes to set while you continue with the filling.
  10. In a bowl or large jug, combine the sour cream and the cream cheese. Mix it thoroughly making sure you have a soft homogenous mixture.
  11. Add the softened butter to your stand mixer along with the sugar and the egg and additional egg yolk.
  12. Attach the beater paddle and beat the mixture for 10 minutes until it is light and fluffy.
  13. Remove the bowl from your mixer and pour in the cream cheese mixture.
  14. Fold the cream cheese mixture into the butter and egg. This should be done gently so as not to knock the air out of the creamy whipped butter, however you do need to make sure it is quite well combined.
  15. Remove the springform pan from the freezer and pour the filling into the center of the pan.
  16. Spread it out evenly from the center outwards.
  17. Pour the remaining crumbs over the top of the filling and spread this evenly across the filling.
  18. Use the back of a spoon to smooth this off, taking care not to compress the crumb to much.
  19. Cover the cheesecake and transfer it to your refrigerator for 24 hours to set before cutting and serving.

 

March 9, 2017 Italian Recipes, Main Courses, Mediterranean Recipes, Pasta, Sauce Recipes

Pasta Pesto – How to Make Pasta with Basil Pesto – Quick & Easy Comfort Food!!!

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Pasta Pesto - How to Make Pasta with Basil Pesto - Quick & Easy Comfort Food!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
In yesterday's episode we made a batch of basil pesto. Today we're going to use the pesto to make an amazing bowl of real comfort food, pasta with basil pesto.
Ingredients
  • Pasta of your choice (Dry weight 500g)
  • 6 Slices streaky bacon (good quality smoked)
  • 16 Cherry tomatoes
  • 75g Parmesan cheese (or Grano or Romano)
  • 120ml Basil pesto
Instructions
  1. Measure out the pesto, finely shred the Parmesan. You can also use Grano Padano or Romano. Slice the cherry tomatoes into halves, and cut the streaky bacon across the grain into thin strips.
  2. Cook the pasta according to the package instructions, drain the pasta and put this aside.
  3. Add a tablespoon of butter to a smoking hot pan and fry the bacon until is golden and starting to crisp on the edges.... about 90 seconds.
  4. Add the cherry tomatoes and continue to fry for a further 60 seconds before removing the pan from the heat.
  5. Pour the pasta into a serving bowl, add the bacon and tomato mixture and stir this in.
  6. Add the basil pesto and the Parmesan.
  7. Use two forks to toss the pasta until everything is well distributed.
  8. Serve the pasta immediately garnished with more fresh basil and the accompaniments of your choice.

 

March 8, 2017 Accompaniments, Garnishes, Italian Recipes, Mediterranean Recipes, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make REAL Basil Pesto – Quick & Easy Basil Pesto Recipe – Homemade Basil Pesto

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How to Make REAL Basil Pesto - Quick & Easy Basil Pesto Recipe - Homemade Basil Pesto
Author: 
Recipe type: Sauce
Cuisine: Italian
 
Basil pesto is one of the classics, and it really can be used to enhance and flavor a myriad of dishes. It is super simple and quick to make, but bare in mind that to experience the real deal, you must use pine nuts. Any other substitute will result in a poor imitation.
Ingredients
  • 2 Cups fresh basil leaves (packed tightly)
  • 15ml Crushed garlic
  • 60ml Pine nuts
  • 160ml Olive oil
  • 125ml Finely shredded Parmesan, Romano or Grano
  • Salt and pepper to taste
Instructions
  1. To start, measure out the fresh basil leaves, crushed garlic, pine nuts, extra virgin olive oil, and Parmesan cheese.
  2. Place the basil, garlic, pine nuts and half of the olive oil in a tall jug.
  3. Use your stick blender to machine these until fine.
  4. Add the remaining oil and mix this in.
  5. Add the finely shredded Parmesan cheese and mix this in thoroughly. Season the pesto with salt and pepper to taste.
  6. Use a bottling funnel to transfer the pesto to a sterilized jar and refrigerate until required.
  7. The pesto will last for a few months in your refrigerator, however, it will lose a little flavor over time.

 

March 6, 2017 Distilling Alcohol

Grainfather Unboxing and Assembly – Serious Distilling with Brewcraft, Still Spirits & Grainfather

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Grainfather Unboxing and Assembly – Serious Distilling with Brewcraft, Still Spirits & Grainfather

Hi and welcome to episode 548 with Whats4Chow.com and the next episode in our short course, Serious Distilling with Brewcraft, Still Spirits and Grainfather.
Up until now we have covered everything with regard to the Still Spirits equipment and products. Today we move on to look at the Grainfather brewing and distilling system, as we find out what comes in the box and how it all fits together.

The core of the system is an excellent quality brushed stainless steel boiler, the cooler coil, the computer controller, all the necessary flow pipes and filters, and the stainless steel boiler sleeve.
Step 1 in assembly… attach the hose to the recirculation bridge. Also make sure that the silicon seal is seated correctly on the threaded side of the bridge. Put this aside for now.
Unwrap the ties from the power cable and thermometer probe attached to the computer controller. On the back of the controller you will find 2 large studs. Feed the power cable and thermometer lead through the cage on the side of the boiler.
Insert the studs into the face plate and lower the computer module into the cage to secure.
You will notice that the lid has a built-in self closing mechanism which is a nice touch.
Unwrap the cables that emerge from the pump housing and the base of the boiler. The cables are clearly marked… plug these into their corresponding inputs on the underside of the computer module.
Insert the thermometer probe into the thermometer housing near the base of the boiler.
Next up is the recircultion system. This pipe rising from the pump module is the riser for the recirculation system.
Make sure the end-cap is securely fitted to the filter. Press the silicon T-connector from the filter onto the nipple that leads to the filter located next to the thermometer receiver inside the boiler.
Make sure that all of the shipping packaging has been removed from the boiler before doing this.
Take one of the perforated filter plates and the internal flow drainage pipe.
Make sure the silicon seal is seated correctly on the surround of the plate.
Insert the plate into the boiler sleeve. It is a fairly tight fit, but with a little patience, it does go in. Push this all the way to the bottom of the boiler sleeve.
Unscrew the threaded nut from the one end of the overflow pipe, insert the threaded end of the pipe through the plate from the inside of the boiler sleeve and secure this with the nut.
Place the extendable riser onto the overflow pipe and cap this off with the end stopper.
Insert the boiler sleeve by rotating it until the little triangular feet at the bottom of the sleeve fit past the sleeve rest at the top of the boiler. We will only insert the second perforated once the grain has been added to the boiler, which will be covered in consequent episodes.
Place the glass lid on the boiler, screw the recirculation bridge onto the recirculation riser pipe, with the flexible hose dropping the hole in the center of the lid.
Please take heed that the spring clips are not used to secure the glass lid. They are only used when distilling with the alembic dome lid.
To attach the cooling coil for cooling the mash, unpack all of the tubes from the center of the cooling coil.
The blue tube attaches to your cold water tap and a collection of different fittings is supplied to achieve this.
The top clear tube attaches to the recirculation riser pipe, while the bottom clear tube runs the mash back through the glass lid into the boiler.
The red tube runs the waste water to the sink or drain.
Unscrew the recirculation bridge from the riser pipe.
Run the lower clear tube up the outside of the cooling coil and drop it through the center hole of the unit.
Place the cooling coil on the lid of the boiler making sure to run the clear tube through the lid.
Attach the upper clear tube to the recirculation riser.
Attach the blue tube to your tap, and place the red tube in your runoff and you’re done.
Just note before we close, the recirculation bridge is used to circulate the mash during mashing or cooking, and the cooler is used to cool the cooked mash. This will be covered in episodes to come.
Thanks for joining us today, please give us a thumbs up, subscribe to our channel, and share this with your family and friends, and we’ll see you again tomorrow.

March 1, 2017 Chicken Recipes, Curing Meats, KFC Recipes, Main Courses, Poutry

KFC Crunch Burger – How to Make the KFC Crunch Burger at Home!!!

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KFC Crunch Burger - How to Make the KFC Crunch Burger at Home!!!
Author: 
Recipe type: KFC
Cuisine: Chicken
Serves: 4
 
The KFC Crunch burger is one of the most recent additions to the KFC menu. Crispier and crunchier than the regular KFC burger, and almost as spicy as the KFC Zinger, the Crunch Burger is outstanding. This is how to make your own amazing Crunch Burger at home.
Ingredients
For the Curing Brine
  • 3 Liters water
  • 90g Prague powder #2
  • 35ml White pepper
  • 15ml Cayenne pepper
For the Coating
  • 5ml Citric acid
  • 500ml All purpose flour
  • 80ml Tapioca flour (or cornstarch if you cannot find tapioca)
  • 30ml White pepper
  • 30ml Cayenne pepper
  • 30ml Salt
  • 4 Eggs
For the Sauce
  • 60ml Tangy mayonnaise
  • 30ml Thin pepper sauce (Tabasco or Lea & Perrins)
Other
  • 4 Burger buns
  • Lettuce
  • 4 Slices processed cheese
Instructions
  1. Pour 3 liters of water into a medium size pot. Measure out the Prague powder, white pepper and cayenne pepper and add these to the pot.
  2. Place the pot over medium high heat, bring it to a boil, reduce the heat and allow it to simmer for 10 minutes.
  3. Quick cool the brine by floating the pot in a sink of cold water.
  4. When the brine has cooled significantly, pour it into a non-reactive container.
  5. Place the chicken breasts in the brine, clip the lid on the container and transfer it to your refrigerator for 24 hours to cure.
  6. The following day, make up the coating mixture by combining the all-purpose flour, tapioca flour, citric acid, salt, cayenne pepper and white pepper.
  7. Whisk the eggs thoroughly and pour these into a large bowl.
  8. Remove the chicken breasts from the brine and pat them dry using a clean kitchen cloth.
  9. Trim away the fillets from the breasts. Save these for stir-fry or KFC Popcorn.
  10. Place the breast smooth side up on your board and gently flatten them out with your meat mallet.
  11. Before coating the breasts, sprinkle some of the seasoned flour over a large platter. This is where the coated chicken will set, and the flour will prevent the coating from sticking to the platter and getting damaged.
  12. Working with one breast at a time, dredge the breast in the flour to coat the surface.
  13. Transfer it to the egg to wet all of the flour.
  14. Then back to the flour to get a good coating all over.
  15. Then back to the egg to wet all of the flour....
  16. Then a third and final coating of flour.
  17. Transfer the breast to the platter to set and continue with the remaining breasts.
  18. While the coating sets, combine the hot pepper sauce and the mayonnaise. You can use any thin hot pepper sauce like Tabasco or Lea and Perins.
  19. Cut the burger buns, unwrap the cheese slices and portion the lettuce.
  20. Half fill a wok or large pan with oil and heat this to 160c.
  21. Carefully lower the chicken breasts into the oil and fry these for 6 minutes, turning them every 90 seconds.
  22. Remove the breast from the oil and drain any excess oil on kitchen paper.
  23. To make up the burger, spread a little sauce on the lower bun an place a breast on top of this.
  24. Top the bun with the processed cheese slice and a generous dose of lettuce.
  25. Give lettuce a generous dollop of sauce and you're done.
  26. And there it is.... simple genius from KFC.... made at home.

 

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