Caramel Popcorn - How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!
Recipe type: Sweets / Snacks
Today we're going to make a batch of caramel popcorn with just a few simple ingredients. The recipe is quick and easy, and really tasty!
135g Unpopped popcorn
To start, measure out 200g sugar and 135g of unpopped popcorn.
You will also need 30ml oil, and Himalayan rock salt, should you want your caramel popcorn salted.
Place the corn in a pan large enough for the seeds to lie in a single layer.
Add the oil to the pan and stir the pan briefly to coat the popcorn with the oil.
Flatten the seeds into a single layer and put the lid on the pan.
Light the gas and set it to medium high.
In about 2 minutes, the corn will start to pop.
Give the pan a gentle shake intermittently to achieve even cooking and avoid burning.
When the popping subsides, turn off the heat and remove the lid.
Transfer the popped corn to a large heatproof bowl, making sure leave any unpopped kernels behind.
Wipe out your pan and pour in the sugar.
Place this over medium high heat.
After 2 to 3 minutes the sugar will start to melt, and this is your cue to start stirring.
More and more of the sugar will melt until you have a golden mass of molten sugar.
Bring the molten sugar to a boil. As it starts to foam up, turn off the heat.
Give the molten caramelised sugar a final stir to knock down the foam, and pour it over the popcorn. Be very careful when working with molten sugar as spilling or splashing this on your body can cause horrific burns.
Give the popcorn a thorough stir, making sure to dig to the bottom of the bowl to lift the caramel that has run through.
Transfer the coated popcorn to alarge baking pan. Break the pieces apart and allow it cool for a few minutes before serving, or storing it in an airtight container.
If you want your caramel popcorn salted, grind your salt over the popcorn at this stage.
How to Pickle Eisbein by Injection - How to Cure Eisbein by Injecting Brine - Cured Pork Hocks
Recipe type: Charcuterie / Pork
Cuisine: German / Austrian
In today's episode we're going to pickle or cure eisbein using the injection process. This process is much quicker and more efficient than the immersion process, where the eisbein are submerged in the pickling brine for 72 hours. The injection technique only takes 24 hours to cure, and is much more economical on ingredients.
For 20 Eisbein
70g Prague powder
140g Himalayan rock salt / non-iodated salt
5ml Coriander seeds
15ml Whole black peppercorns
3 Allspice / pimento berries
3 Bay leaves
2 Liters water
To start, measure out 70g Prague powder, 140g Himalayan rock salt, or you can use use any non-iodated salt, 70g sugar, and 5ml coriander seed, 15ml black pepper corns 3 allspice or pimento berries and 3 bay leaves.
Place the salt, sugar and spices in a medium size pot and add 2 liters of water. Adding boiling water saves time in the next step.
Heat the pot over medium high heat until boiling, reduce the heat to a simmer, and allow this to simmer for 15 muntes.
In the meantime, sterilize your basting syringe and put this aside.
After 15 minutes of simmering, remove the pot of brine from the heat and quick-chill the brine by floating the pot in a sink of cold water.
Once the brine is cooled to room temperature, add the Prague powder and stir this in until completely dissolved.
Strain the brine through a sieve into a clean container.
Draw the brine into the syringe and proceed to inject this into the ends of the eisbein. Fully insert the needle into the center of each muscle. Start depressing the plunger while simultaneously withdrawing the needle from the meat. You will need to inject 5 times on the fat side of the eisbein, and twice on the thin side. Each eisbein will need about 100ml of brine, making this recipe sufficient to pickle 20 units.
Cover the eisbeins loosely with clingwrap and place them in your refrigerator for a full 24 hours.
After 24 hours, the meat is fully pickled and ready to cook, or freeze for later use. It will be the trademark deep rosy red color with a unique and slightly translucent appearance.
How to Make Sweet Italian Chicken Sausage Patties - Making the Best Burger at Home!
Recipe type: Burgers / Patties / Sausages
Burgers are so good that you could almost call them the staple food of the universe. Once in a while a really exceptional burger comes along to prove you have not tasted it all. This patty is one of the really outstanding, super tasty recipes that takes the burger to a whole new level.
800g Chicken fillet
30ml Garlic powder
45ml Dried Italian herb blend
15ml Fennel seed
15ml Coarsely ground black pepper
To start, cut 800g of chicken breast into cubes.
Place the chicken in a large shallow pan and transfer this to your freezer for 45 to 60 minutes until it is partially frozen.
Measure out 30ml garlic powder, 45ml dried Italian herb blend, 15ml fennel seeds, 15ml coarsely ground black pepper, and 7.5ml salt.
Run the partially frozen chicken through your mincer using a 4mm plate.
Transfer the ground chicken to a large mixing bowl and add all of the dry ingredients.
Mix this thoroughly by hand for about 5 minutes until everything is well combined and the mixture is a uniform color throughout.
To press the patties, place a breadfilm bag over your scale and measure out a 100g portion of the chicken.
Remove the scale and fold the film over the chicken.
Use a flat bottom plate to press the patty to your desired thickness and diameter.
Use you dough scraper to round off any uneven bulges in the patty and smooth it of to an absolutely even thickness.
If you have patty press, go agead and press the patties.
Once again, you can resize the diameter of the patties by pressing them again with a flat plate.
Place 30g butter and 30ml oil in a large pan and heat this over medium high heat.
Add the patties to the pan and fry them for 2 minutes.
Flip the patties and fry for a further 2 minutes.
Flip them again and fry for a further 60 seconds.
And one final flip and another 60 seconds.
Lift the patties from the pan and transfer them to your buns and you're ready to go.
The Simplest Crispy Fried Fish - Easy No Mess Fried Fish
Recipe type: Fish / Seafood
In today's episode we're making the simplest crispy fried fish. The recipe cuts out all the mess usually associated with crumbed or battered foods.
Fine dried breadcrumbs
To start, you will need one egg beaten, fine dried breadcrumbs and salt. If you are gluten intollerant, you can substitute the breadcrumbs for cornflake crumbs, and the salt can be substituted for any seasoning of your choice.
Place the fish fillets skin side down on a large platter and brush them liberally with the egg.
Give them a good grind of salt, or the seasoning of your choice.
This is followed by a liberal sprinkling of breadcrumbs to coat the surface of the fish.
Allow this to stand for 15 minutes before continuing.
This gives the crumbs a chance to soak up some the egg coating and get a good adhesion to the fish.
Add 30g butter and 30ml of oil to a large pan and heat this over medium high heat.
When the pan is nice and hot, add the fillets skin side up in the pan.
Allow the fish to fry for 4 minutes until the coating is golden.
Flip the fillets overs and fry for a further 3 minutes.
Flip the fillets back over for a final 60 seconds to get a super-crispy crumb.
Tranfer the fillets to platters and serve with the accompaniments of your your choice and enjoy.
Crispy Deep Fried Sous Vide Chicken - Tender & Juicy Deep-Fried Chicken Recipe
Recipe type: Chicken / Deep-Fried
Today we're going to sous vide a batch of chicken pieces. The cooked chicken will then be coated and briefly deep-fried to crispy perfection.
For the Chicken
12 Chicken pieces
30ml Caster sugar
90ml Cayenne pepper
15ml Garlic powder
30ml Chicken stock powder
30ml Vegetable stock powder
For the Coating
400g All-purpose flour
100g Rice flour
15ml Aromat / aromex / flavormate
15ml White pepper
60g Cayenne pepper (NOT 60ml)
To season the chicken, you will need 30ml caster sugar, 90ml cayenne pepper, 15ml garlic powder, 30ml good quality chicken stock powder and 30ml good quality vegetable stock powder.
Combine these all thoroughly.
Pat the chicken pieces dry with kitchen towel and place them in a large pan.
Sprinkle half of the seasoning over the pieces, flip them over and coat the reverse side with the remaining powder.
Allow this to stand for 30 minutes before continuing.
Fold the tops of 2 medium size vacuum bags open and place half of the chicken into each bag, making sure to keep it all in a single layer.
Fold the tops of the bags back and proceed to vacuum pack the chicken, making sure to double seal the bags.
Half fill your pot with water and heat it to 75c. You can use a digital pot like this one, or a dedicated sous vide pot, or even a regular pot on an induction range.
Once the water has reached 75c, place the packed chicken in the water. Use a plate or a pot lid to keep the bags submerged, as they will want to float as they heat up.
Set your timer for 3 hours and find something else to do to pass the time.
Remove the bags from the bath and cut them open.
This chicken is now perfectly cooked through, well seasoned, juicy and supremely tender.
The juices from the bags can be used to make really good gravies, sauces or used as a soup base.
For the coating, combine 400g all-purpose flour, 100g rice flour, 15g Aromat / Aromex or equivalent, 15ml white pepper and 60g of cayenne pepper.
Mix this all until well combined.
Use kitchen paper to pat the chicken pieces dry.
Whisk 6 eggs in a large measuring jug.
To coat the chicken, dunk a piece of chicken in the egg to wet it all over.
Drop it into the flour mixture and give it a good solid coating.
Transfer this to a plate and continue with the remaining pieces.
Heat a large pan of oil to 180c or 350f. Carefully drop the chicken into the oil piece by piece. Depending on the size of your pan you may have to fry multiple batches.
Fry yhe chicken for 4 minutes, turning halfway through.
Remove the chicken from the oil, drain on kitchen paper and continue with the next batch.
Here you can see just how juicy and tender the chicken is, with a super-crispy coating. This coating recipe will fry noticeably darker than most coatings as a result of the cayenne pepper. This is quite normal. The result is a deep, rich, full flavor that will have your guests coming back for more.
Thai Green Curry Chicken Roll - Easy Cold Cuts Recipe
Recipe type: Cold Cuts recipes
In today's episode we're making a super tasty Thai green curry chicken roll. With all the amazing flavors of lemongrass, galangal, green chillis and coriander, this chicken roll is an absolute winner.
1Kg Chicken breast fillet
20g Powdered gelatin
100g Thai green curry paste
20g Chicken stock powder
100ml Coconut cream
To start, cut 1kg of chicken breast into cubes and spread them out in a baking tray. Place the tray in your freezer for 45 to 60 minutes until the chicken is partially frozen.
This will give you a cleaner grind when you mince the chicken.
After this time, run the chicken through your grinder using a coarse 8mm cutting plate.
Change the plate to a fine 3mm plate and run the chicken through the grinder again.
Transfer the finely ground chicken to a large mixing bowl and add 20g grams of powdered gelatin, 20 grams of good quality chicken stock powder, 100g of Thai green curry paste and a100ml of coconut cream.
Mix this all thoroughly for 5 minutes until completely combined and the mixture has started to emulsify.
Line your ham press with a bread film bag and transfer the chicken mixture to the press, compressing it as you go to avoid any air pockets.
It is not absolutely necessary to line the press, however this does make the removal of the loaf easier and the cleanup much quicker. You will also achieve a much smoother surface finish on the roll.
Fold the excess plastic over the chicken and insert the pressing plate, followed by the lid.
Insert your probe thermometer through the hole in the lid.
Place the press in a water bath set to 75c and allow the meat to cook slowly over 2 to 3 hours until the internal temperature reaches 72c.
The water level in the water bath should be just an inch below the top of the press.
Once cooked, quick-chill the press by placing it in your sink filled with iced water. When the internal temperature reaches 30c, transfer the press to your refrigerator overnight.
The following day, remove the chicken roll from the press. Any gelatin on top of the loaf can be used as a fantastic soup base, or to flavor sauces or gravies.
Slice the chicken roll into nice thin even slices and you're done.
How to Make Tortillas from Beef - Sous Vide Meat Sheets - Meat Wraps
Recipe type: Beef / Sous Vide
Today's episode brings an interesting and tasty treat when we sous vide a thinly press sheets of ground beef, effectively turning it into a wrap which be used to enclose any fillings of your choice. You will need a vacuum packing machine and any type of digital pot with temperature control.
1kg Ground Beef
20g Fine salt
20g Beef Stock Powder
100ml Chilled water
To start, place a kilogram of ground beef in your food processor. Add 20g of fine salt and 20g of good quality beef stock powder.
Finally, pour in 100ml of chilled water.
Place the bowl on the machine and zap the mixture until it is superfine. The mixture will emulsify and come together and start spining around the bowl.
Divide the mixture into 125g portions.
For these size portions, you will need 9 vacuum bags of 200mm by 230mm.
Fold the tops of the bags back to avoid messing on the part of the bag that will be sealed.
Place a portion of meat mixture into each bag and fold back the tops of the bags.
Lay the bags on the work surface and press the meat down to flatten it out. This will make the vacuum process easier.
Pop the bags into the vacuum packer and seal the tops. Make sure to double seal both sides of the bags, to ensure that you have no leaks.
Use your rolling pin to roll the meat out until it is evenly spread across the bags, working it right into the corners.
Work out any uneven rolling by rubbing the sheet down with your hands.
Transfer all of the packets to your digital pot. The pot should be half-filled with water, and pre-heated to 75-80c.
You can use a dedicated sous vide cooker, a digital pressure cooker on the keep warm setting, or a regular pot on an induction range.
Allow the packages to stand in the pot for 45 minutes.
While that carries on, I am going to make a simple filling for my meat wraps.
I have 300g of cooked, finely chopped spinach, 300g of good quality crumbly feta cheese, and 6 anchovies, finely chopped.
Crumble the feta into the cooked spinach and mix it together.
Add the anchovies to yhe bowl and mix these in thoroughly.
And that's that.
After 45 minutes, remove the packages from the pot and cut them open. You will have perfectly cooked, flexible sheets of beef.
Working with one sheet at a time, spread some of the filling over the beef, leaving an inch of border at the top and bottom of the sheet.
Roll the meat up and transfer it to a serving platter.
Use a blowtorch to grill off the top of the roll and add some color. Alternatively, you could grill this off in your oven as well.
Add the accompaniments of your choice and you're ready to serve and enjoy.
Incidentally, once the meat sheets have emerged from their water bath, they can be refrigerated or frozen for later use. Simply place them in hot water to defrost and reheat and you're ready to go.
Perfect Burger Buns - How to Bake the Best Burger Buns Ever - Independence Day 2018 Special
Recipe type: Burgers & Barbecue
Serves: 24 x 100g
After a short holiday following episode 600, I'm back. Tangzhou milk buns have a supremely soft, light and feathery texture all their own, however they are actually too soft to be used as burger buns. I have adjusted the original tangzhou recipe, keeping the technique, to make a firmer bun with the same light and airy texture, that makes for the perfect burger bun. In addition, these buns have a much better shelf-life, and freeze exceptionally well too.
1.35kg All-purpose flour
10g Active dry yeast
75g All-purpose flour
450ml Full cream milk
3 Eggs, beaten
90ml Sunflower oil
To start, place 1.35kg of all-purpose flour in your stand mixer bowl along with 15ml of salt, 10g of active dry yeast and 30ml of sugar.
Give these a quick stir to combine.
Add 75g of all-purpose flour to a medium size pot and pour in 375ml of water.
Use a whisk to mix until smooth.
Measure out 450ml of full cream milk, 90ml of sunflower oil and beat 3 eggs. Put these aside for later.
Place the pot over medium low heat and gently heat the flour water mixture. Whisk the mixture continuously.
As the mixture heats up it will start to thicken. Continue whisking to keep the mixture smooth.
The mixture will soon thicken to a porridge consistency, and will become slightly translucent.
Remove the pot from the heat and whisk in the milk.
Pour in the eggs and whisk these in.
And finally, whisk in the oil.
Pour this mixture into the mixing bowl on your stand mixer.
Start the mixer kneading on medium slow speed, and allow this to continue kneading for 15 minutes until the dough is nice and smooth.
Remove the bowl from the machine, cover with clingwrap and allow the dough to rise in a warm place for 90 minutes until at least doubled in size.
Turn the dough out onto you work surface. Do not dust the surface or dough with flour. It will not be necessary, and will actually harm the texture of the buns.
Knead the dough briefly to knock any large air bubbles out.
Using your scale, divide the dough into 100g portions for regular burger buns, 120g portions for large buns, and 150g potions for giant buns. I am making regular sized buns which are perfect for 100g or quarter pound patties.
To form the buns, stretch the dough from the top of the portion of dough to the bottom, working around the edge of the dough.
Circle the dough in your index finger and thumb and crimp the bottom of the bun together.
Place the bun on the work surface, cup your hand over the bun and finish rounding it with a circular motion.
Press the bun flat and transfer it to a baking sheet lined with baking parchment.
Continue with the remaining buns, leaving about a half inch of space between each one.
Cover the buns loosely with clingfilm and allow the buns to rise in a warm place for 45 minutes until they are touching as they are here.
minutes into this rise, start preheating your oven to 200c or 400f.
Brush the buns with beaten egg and sprinkle the tops liberally with hulled sesame seeds.
Bake the buns in the center of your oven for 15 to 20 minutes until golden on top.
Remove the buns from the oven and transfer them to cooling racks.
If we cut one of these beauties open, we see the amazing light airy, feathery texture, with excellent oven spring and an improved firmness, making these buns the perfect burger buns.
Thanks for joinig us today, please like, subscribe and share, and we'll see you again soon.
With festive season just upon us, today we’re going to make a batch of amazing coffee wine. This project started some time ago as an experiment, and the initial results were so pleasing that it warranted further investigation. In the preliminary experiment, I used a generic champagne yeast which produced a very drinkable wine comparable to a good sauvignon blanc.
In light of this, I contacted Anchor Yeast, a subsidiary of Lallimand Yeast in South Africa.
The specialists in the wine yeast division were very helpful in isolating 4 different wine yeasts in order that I could find the very best yeast for this purpose. At this point I would like to make this very clear… this is not a yeast competition, it is an exercise to find the best yeast for making coffee wine.
In addition, the reason I went with Anchor and Lallamand is purely based on their expertise, knowledge and reputation in this field. They were kind enough to supply with 4 sample batches of yeast and all of the relevant data sheets, however I was in no way financially rewarded for using their products. This is a purely scientific endeavour, and in no way meant as an advertisment for Anchor Yeast or Lallamand. In addition, I really wanted to use products that are available world-wide in order that you can give this a try yourself.
I started with the generic champagne yeast as my control batch.
This first of the Lallamand yeasts is the Vin 7. This is yeast developed specifically for the production of Sauvignon Blanc wines. At this stage of the project, I thought this would be my most promising prospect.
Next up is the Vin 13. This yeast has been developed for the production of both Sauvignon blanc and chardonnay.
Then there is NT 202, a yeast developed for the production of aged red wines like Shiraz.
And last but not least is the NT 50, a yeast developed for fruity red wines like Pinotage, that are short aged, and released fast to the market.
To make this project more manageable, I am making small batches of each variant usin 2 liter bottles and Pat Mack’s brew caps. These caps have a built-in pressure release valve in the lid, and for this exercise they are just much easier to use than fermentation bubblers.
The fact that wine in this instance will start off carbonated is immaterial as it will be degassed during the clarification process anyway.
The coffee of choice is a product made by Nescafe’ in South Africa, called Ricoffy. This a blend of pure coffee granule, chicory, dextrins and dextrose. The dextrins and dextrose are yeast friendly, and will ensure a good strong fermentation. This coffee blend is available world-wide through numerous international South African food product franchise outlets. I will leaves links to these in the description. Once again, I would like to stress that this is not and advertisement for Nestle’ or Ricoffy.
Each of 5 bottles receive 90g of Ricoffy granules and 200g of white sugar.
500ml of hot water is added along with a further 500ml of cold water.
Give each bottle a good shake to dissolve the coffee granules and sugar entirely.
Top each bottle up with a further 750ml of cold water, give them another shake, then measure the temperature.
If the temperature is higher than 30c, wait until it drops to 30c before pitching an eighth of a teaspoon of yeast into each bottle.
Place the brew caps or fermentation bubblers on the bottles and place these in a warm but shady place to ferment for 30 days.
The primary reason for this long fermentation is that I want the wines to be totally sugared out in order that we can taste the absolute essence of each variant in its driest form. After this, the wine can be back-sweetened to taste. In addition, in a controlled experiment of this nature, every variant must be treated in exactly the same way.
After the 30 days, each batch was tasted to ensure that all of the sugars had been consumed.
The wine was then poured off into clean sterilized bottles, taking care to leave the majority of yeast and sediment behind.
At this stage, if you opt to use brew caps, the wine will be very fizzy and the racking will require a good deal of patience. This will not be a problem if you use a fermentation bubbler.
The wines will still be almost totally opaque, due to microscopic coffee sediment and yeast in suspension.
To clear the wine, transfer the bottles to your refrigerator for a full 24 hours.
After this time, measure 160ml of water and add 5ml or a teaspoon of gelatin. Allow this stand for about 30 minutes until the gelatin has bloomed in the water.
Microwave the mixture in short bursts until it reaches 150f or 66c, and you’re ready to go.
Pour 30ml of the gelatin solution into each bottle and give it a gentle top-stir with a swizzle stick.
Return the bottles to your refrigerator to clear. The gelatin solution bonds the proteins and particulates in the wine making them heavy enough to precipitate to the bottom of the bottles.
This clearing process can take up to a week to complete.
After this time, pass each wine through a fine filter, or a ceramic filter if available, to keep the coagulated sediment behind.
The wine can be treated with sulphite in the form of Camden tablets to kill any remaining yeast, however I opted to simply bottle and refrigerate.
We live in the heart of the R62, the longest wine route in the world. As a result we have no shortage of wine officianados, and I took full advantage of this. I invited a whole bunch of them to a formal wine tasting, and these are the results.
The Vin 7 which seemed to be the most likely candidate turned out to be a bit thin and lacking in aroma and flavor, however it was still very drinkable.
The Vin 13 was a little more robust, with more coffee aromas coming through, along with a slight cranberry flavor.
The NT50 was again more robust with stronger coffee and berry flavors and aromas. It was very similar to the generic champagne yeast used as the control.
The tote favorite was with no dought, the NT202, which was far ahead of the other wines in aroma and flavor.
The clairty and appearance of all of the varieties was absolutely brilliant, and overall the tasting was met with much interest and enthusiasm.
At this stage I would like to thank Anchor Yeast and Lallamand for supplying the yeast variants and expertise.
Thats it for today folks, please like, subscribe and share this with your friends and family, and we’ll see you again real soon.
With Thanksgiving just days away, these grissini sticks make a perfect entre' to grace the start of your feast. Sometimes called pencil crackers or pretzel sticks, you can coat the snacks with salt, sesame seeds or poppy seeds, or any combination of these.
500g All-purpose flour
2 Tsp Sugar
2 Tsp Salt
2 Tsp Baking powder
60ml Sunflower oil
2 Eggs (plus 1 for spraying)
To start, measure out 500g of all-purpose flour, 2 eggs, 2 teaspoons salt, 2 teaspoons sugar, 2 teaspoons baking powder, 140ml water and 60ml sunflower oil.
Place all of these in your food processor.
Pop the lid on and process on high speed for about 60 seconds.
Tipping the processor from side to side helps to achieve a more even mix.
You will end up with a fine crumbly dough that resembles cous cous.
When pressed, the mixture will hold together very well.
Tip the dough out onto your work surface and compress it into a block.
Wrap the block in cling-wrap and allow this to stand for 30 minutes before continuing.
After this time, unwrap the dough and cut it into 4 pieces.
Working with 1 piece at a time, flatten a piece out.
Run this through your pasta roller.
Continue folding the dough after each pass and running it through on setting 1 until you have a tidy sheet. This will take 3 to 4 passes.
Reduce the setting to 2 and run it through again.
If the dough starts to feel sticky, sprinkle will flour and rub this into the surface.
Reduce the setting to 3 and run the dough through twice on this setting.
Square off the ends and continue with the remaining 3 pieces.
The offcuts can be rerolled to make a fifth sheet.
Run the sheets through the 6mm pasta cutter to cut the sheets into strips.
Line 3 large baking sheets with baking parchment and arrange the strips on the trays with just a few millimetes between each strip.
Whisk a large egg with 50ml of water and pour this into a misting bottle. Spray the egg wash over the pastry.
Grind salt over the damp strips and you're ready to go.
Here you can also use seeds as previously mentioned.
Bake the strips in a preheated oven at 220c or 450f for 10 to 15 minutes until golden and crispy.
Transfer the sticks to a tall pilsner glass to create a fantastic table display.
Have a wonderful Thanksgiving, please like, subscribe and share and we'll see you again tomorrow.