The Simple Spring Roll Hack - How to Make Consistently Better Spring Rolls - Spring Roll Recipe
Recipe type: Entree
If you have struggled to make spring rolls that are consistent in size and weight, then this video is for you. This simple spring roll hack will have you making professional quality spring rolls in no time at all. Included in the demonstration is the recipe for a classic vegetable spring roll filling.
Recipe for Spring Roll Filling:
600g Shredded Cabbage
300g Carrots cut into matchsticks
150g Chopped onion
50g Ginger, finely chopped
50g Garlic, finely chopped
For the Sauce:
90ml Caster sugar
90ml Rice wine vinegar
60ml Light soy sauce
Inside Dimensions for spring roll filling mold for use with a 225mm square spring roll pastry: (L)120mm x (W)25mm x (H)28mm
Download the CAD .OBJ file here: https://drive.google.com/open?id=1-x8...
If you are using a different size spring roll wrapper, simply scale the mold up or down in size accordingly.
Please check out our website at http://Whats4Chow.com
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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.
How to Make Tempura Onion Rings - Gourmet Deep Fried Onion Rings
Recipe type: Vegatables / Onions
Onion rings can be absolutely awesome, or they can be sloppy, oily and terrible. This tempura onion recipe is one of the best I have tried, and really takes the humble onion ring into the realm of gourmet cuisine.
15ml Tabasco sauce
2-3 Large onions
475ml Soda water (well chilled)
1 Cup all purpose flour
1 Cup Rice flour
2.5ml Black pepper
2 Cups all purpose flour
To start, add 15ml or a tablespoon of Tabasco sauce to a jug.
Pour in 500ml of buttermilk, and add 5ml or a teaspoon of salt.
Give this a good stir and set it aside.
Cut 2 large onions into rings of about 10mm or a half inch thick. Place these in a large pan.
Pour the buttermilk mixture over the onions, and rearrange the rings so that they are in a single layer.
Cover the pan with cling-wrap and transfer it to your refrigerator for a few hours, preferably overnight. Make sure to turn the onions a few times during this time.
The following day, remove the onions from the refrigerator, and measure 2 cups of all-purpose flour into a bowl.
Start preheating your oil to 180c or 350f.
Whisk 2 eggs in another bowl.
Pour 475ml of soda water into the eggs and mix this briefly.
Add a cup of sifted all-purpose flour and a cup of sifted rice flour to the egg soda mixture. Whisk this until smooth.
Add a generous gring of salt and cracked black pepper and mix these in.
Use a skewer to lift an onion ring from the marinade and dredge it in the flour.
Drop this into the batter, and continue until you have coated about a dozen rings.
Make sure to submerge the rings in the batter while doing this.
Use the skewer to hook the rings out of the batter and drop them in the oil. Allow the rings to fry for 5 minutes, turning halfway through.
The rings will be superbly crispy and lightly golden.
Use a slotted spoon to lift them from the oil before continuing with the next batch of rings.
When frying, make sure you oil is up to temperature, and that you don't overcrowd the pan. This will drop the temperature and will result in overly oily onion rings.
Serve your creation piping hot as a snack, or accompaniment to your main course and enjoy.
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Potato croquettes are an all-time favorite with their creamy inside and super-crispy shell. Made in small quantities, they are actually quite a hassle to make, especially considering that they are an accompaniment. Today we're going to make these in bulk, allowing you to freeze the croquettes and use them as required without all the hassle.
2kg Roughly mashed potato
60ml Full cream milk
2 Tbs Salt
1 Tsp White pepper
4 Tbs Dried onion flakes
4 Egg yolks, beaten
6 Tbs All-purpose flour
For the Coating:
All- purpose flour
Finely crushed cornflakes or breadcrumbs
300mm Ruler or strip of rigid plastic
To start, place 2kg of roughly mashed potato in you mixer bowl.
Add 2 Tablespoons salt, 1 teaspoon white pepper, 4 tablespoons dried onion flakes and 6 tablespoons all-purpose flour.
Combine 4 egg yolks with 60ml of full cream milk and pour this in.
Place the bowl on your mixer with the dough hook attached and mix the mash until totally combined. This will take about 5 minutes. You can also mix it by hand if you don't have a mixer.
Attach the funnel of your choice to your sausage stuffer. I am using a 35mm funnel, but you can go with any diameter of your choice.
Fill the hopper with the potato mixture making sure to press it down after each addition to avoid air pockets in the mix.
Close the hopper and advance the plunger.
For the next step, you will need a school ruler, or a length of reasonably rigid plastic.
The potato mixture will be extruded along the plastic to make long cylinders of potato mix.
Advance the mixture along the funnel until it reaches the end of the funnel.
Hold the plastic under the funnel while advancing the potato, progressively moving the plastic at the same rate as the potato exits the funnel.
As it nears the end of the ruler, slice the potato off clean.
Roll the log of potato from the ruler into a large pan.
Continue until all of the potato has been extruded. At this diameter, you will get about 2 meters of extruded potato.
Cover the pans and transfer them to your freezer overnight.
The following day you will need a bowl of all-purpose flour, whisked eggs, and a bowl of finely crushed cornflakes or breadcrumbs. These quantities are all dependent on how much potato you processed.
Take a little of the flour and sprinkle it over a couple of large platters. This is where the coated croquettes will sit waiting to be fried, and the flour will prevent the coating from sticking to the platter and getting damaged.
Remove the potato logs from the freezer and use a strong knife to chop these into equal lengths.
Working with one portion at a time, dredge the croquette in the flour.
Roll the potato in the egg to wet all of the flour.
And then into the crumb to get a good solid coating all over.
Transfer this this to one of the platters and continue with the remaining croquettes.
To fry the croquettes, half fill a wok with oil and heat this to 170c or 340f.
Carefully add the croquettes to the oil and fry them for 3 to 4 minutes. Give them a gentle stir every minute to ensure even browning. You can also par-fry for 60 seconds to set the coating, remove from the oil, cool and refreeze for super-quick croquettes in the future.
Use a slotted spoon to remove the crispy croquettes from the oil and drain any excess oil on kitchen paper.
Serve the croquettes piping hot as an accompaniment to your main course.
Thanks for joining us today, please subscribe, like, and share, and we'll see you again tomorrow.
Deep-Fried Buttermilk Chicken - Southern Fried Chicken with a Twist!!!
Recipe type: Chicken
Deep-fried buttermilk chicken is all-time favorite, and this recipe gives it a whole new twist. The process is quite drawn out, but easy, however as a result this recipe is more suited to bulk production for parties and catering.
8-12 Pieces chicken
400ml Cultured buttermilk
30ml Dijon mustard
10ml White pepper
10ml Cayenne pepper
1¾ Cups All-purpose flour
¼ Cup Corn starch
15ml Garlic powder
15ml Onion powder
15ml Fine salt
To start, measure 400ml buttermilk and30ml Dijon mustard into a jug.
Measure out a tablespoon salt, 2 teaspoons white pepper and 2 teaspoons cayenne pepper and add these to the jug.
Mix this all until well combined.
Place 8 to 12 chicken pieces on a chopping board and use your carving fork to perforate the pieces all over.
Open a large vacuum packing bag and fold the top section inside out. This prevents messing on the bag and helps to keep the bag open.
Place the chicken pieces in the bag and pour in the buttermilk mixture.
Fold the top of the bag back and vacuum seal the bag.
Notice that I have elevated the vacuum packer. This allows all of the air to escape while inhibiting the flow of the liquid upward and into the machine. As soon as the liquid starts to rise, hit the stop button and then the seal button.
It is good idea to double seal the top and bottom of the bag.
Place the bag of chicken in your refrigerator overnight for the buttermilk to do its magic.
The following day, remove the bag from the refrigerator.
For this step you need a large pot on an induction range, a slow cooker, or a digital pot like this one.
Half-fill the pot with water and set the temperature to 76c or 169f.
When the water has reached this temperature, place the bag of chicken pieces in the pot. Set your timer for 2 hours and go and drink coffee.
After 2 hours, remove the bag and cut it open. Place a rack in a large pan and pour the chicken onto the rack. All of the liquid will drain through the rack, and can be discarded.
Transfer the chicken pieces to a clean dish towel, and pat them dry using another dish towel.
For the coating combine 1 and three quarter cups of all-purpose flour with a quarter cup of corn starch and 15ml of fine salt.
Whisk 4 eggs thoroughly and pour these into a second bowl.
Add a tablespoon of garlic powder and a tablespoon of onion powder to the flour and mix this in.
Take a lityle of the flour mixture and sprinkle it over a large platter. This is where the coated chicken will rest, and the flour prevents the chicken from sticking to the platter and damaging the coating.
Working with one piece of chicken at a time, dunk the chicken in the egg to wet it all over.
Transfer it to the flour and dredge it to get its first coating.
Back to the egg to wet all of the flour.
And again into the fliur to get a good solid coating all over.
Continue until all of the chicken pieces are complete.
Allow the coated chicken to set for 20 minutes before continuing.
Half fill a wok or large pan with oil and heat it to 170c or 340f.
Carefully add the chicken pieces to the oil and fry these for 6 to 8 minutes until the coating is crispy and golden. The chicken is already cooked, so the frying process is purely to crisp the coating and reheat the chicken.
Remove the pieces from the oil and drain any excess oil on kitchen paper.
Serve the chicken piping hot with the accompaniments of your choice and enjoy.
Microwave Potato Crisps - How to Make Salt & Vinegar Potato Crisps in Your Microwave Oven!!!
Recipe type: Snack Food
Today we're going to look at a neat trick to make salt and vinegar potato crisps in your microwave. Not only do these potato crisps have less oil content then regular crisps, but they are crispier, tastier, and a fraction of the price.
2-3 Large potatoes
30ml Kosher salt
500ml Cheap white vinegar
A little oil for brushing
To start, use a razor-sharp knife to slice these into wafers of 1mm thickness.
Using long smooth cutting strokes will result in more even slices.
Pour a half liter of water and a half liter of cheap white vinegar into a large mixing bowl.
Add 15ml or a tablespoon of non-iodated salt and stir this until dissolved.
Add the potato slices to the salt and vinegar solution and mix them up a little to separate. Allow this to stand for 30 minutes. The salt and vinegar draws and neutralizes the starch from the potatoes, while simultaneously flavoring the slices.
After 30 minutes remove the slices from the solution and arrange them over half of a clean dish towel.
Fold the open half over the slices and pat them dry.
Repeat this until all of the slices are dried.
Place a square of baking parchment on a plate and arrange some of the slices over the parchment.
Brush the slices lightly with oil, turn them over and brush the reverse sides as well.
Microwave the slices on high setting. My microwave is 900 watts, and I zap my crisps for 7 minutes, turning halfway through. If your microwave is more or less powerful than this adjust the cooking time up or down accordingly.
Continue microwaving batches until all of the crisps are done.
The crisps will keep crispy for up to a week in an air-tight container.
And there we have it, a mountain of crisps, from just 2 potatoes.
Batch Processing French Fries - Homemade Par-Fried French Fries to Save Time & Money!!!
Recipe type: Accompaniments
On the odd occasion when you have a little spare time, it's a good idea to do a bit of bulk processing that will save you a ton of time later. Bulk processing French fries is really simple, and can save a load of money when compared to bought frozen pre-cut fries.
250ml Cheap white vinegar
Boiling water to cover
The first step is to peel the potatoes, followed by cutting them into fries of even thickness. You can choose any thickness you like, mine are medium, or about 8mm... if you go thinner cut down the par-frying time, and if you're going thicker, bump it up.
Place the cut potatoes in a mixing bowl, add 30ml of salt and 250ml of cheap white vinegar.
Pour in enough boiling water to cover the fries, give them a quick stir to separate, and allow these to stand for 30 minutes. This gives the time for the vinegar to draw out and neutralize the starch in the chips.
After this time you will visibly see how cloudy the water is.
Strain the fries through a large colander and rinse them thoroughly.
Tip the fries out onto a large dish towel and pat them dry thoroughly.
Heat a large pot or wok of oil to 180c or 350f and fry the chips in batches for 6 minutes per batch.
Transfer the fries to a baking tray lined with kitchen paper and a rack. Allow them to cool for 30 minutes before transferring the pan to your freezer.
After a couple of hours the fries will be frozen solid and it's time to portion them into packets and return them to the freezer.
To cook the chips, fry them from frozen at 180c or 350f until crisp and golden.
You can also bake them like oven chips by placing them in a single layer in a baking tray. Bake them in a preheated oven at 250c until they are crispy and golden, giving them a shake every five minutes to ensure even cooking.
The Most Amazing Hot Dog Recipe - The Incredible Chip Dog - The Hot Dog with EVERYTHING!!!
Recipe type: Fast Food
Today is the final episode in our short series covering incredible and unusual hotdogs. You can check out the entire series by clicking the info button on the screen. Today's featured hotdog is the inimitable chip dog. Tasty and aromatic cheese griller sausages with fresh lettuce, more cheese and a healthy dose of french fries all wrapped in a tortilla makes for a full meal in one easy to manage package.
For 2 Chip Dogs
4 Cheese griller sausages
2 Handfuls of fresh frilly lettuce
4 Handfuls of ready to fry French fries
80g Mature cheddar cheese, grated
2 x 12 inch (30cm) tortillas
Tomato sauce and mustard to garnish
To make 2 chip dogs you need 4 cheese griller sausages, 2 handfuls of fresh crunchy frilly lettuce, 4 handfuls of cut french fries, 80g of grated mature cheddar and 2 large tortillas.
Fry the chips until crisp and golden, then transfer them to a low oven to keep warm.
Drop the cheese grillers into the oil and fry these for 60 to 90 seconds. The grillers fry very quickly so keep an eye on them... as soon as they start to blister on the skin, they must be removed from the oil.
Place a tortilla on a large platter and arrange a generous handful of lettuce in a stripe across the center of the wrap making sure some of the frilly ends stick out past the edge of the tortilla.
Arrange a generous helping of the french fries on top of the lettuce.
Garnish the fries with tomato sauce and mustard.
Place 2 of the cheese grillers on top of the fries with a slight overlap and the ends protruding over the edges of the tortilla.
Sprinkle 40g of the cheese over this.
Roll up the tortilla to enclose everything and secure this with 2 toothpicks. Continue with the second dog and serve immediately with the accompaniments of your choice.
And there it is, the inimitable chip dog.... pure art in a wrap.
Fancy Dipping Crackers - How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!
Recipe type: Cocktail Snacks / Finger Foods
Today we're going to make 3 different fancy dipping crackers that will be real hit at any cocktail party or big game. They are quick and easy to make, they look amazing and will certainly make an impression on everybody.
370g All-purpose flour (or cake flour)
10ml Baking powder
To start, place 370g of all-purpose flour or cake flour in your food processor.
Add 2.5ml or a half teaspoon of salt and 10ml or 2 teaspoons of baking powder.
Pour in 80ml of oil and mix this all on high speed for 15 to 20 seconds. Tilting the machine back and forth while mixing helps to get a good even mix.
Pour in 125ml of water and machine this on high speed until it starts to come together, about 30 seconds.
You can test the dough by pressing it between your fingers. If it holds together it is ready.
Turn the crumbly mass out onto your work surface and compress it into a block. Wrap the dough in cling-wrap and allow this to rest for 30 minutes at room temperature.
After resting, unwrap the dough and cut it into 4 pieces. Flatten each piece into a rectangle.
Working with 1 piece at a time, run these through your pasta roller starting on setting 1 and working to setting 4.
As each sheet is rolled, dust them with flour, trim of the ends to square them up and put these aside until all 4 sheets are rolled.
Attach the tagliatelle cutter to your pasta machine and run 2 of the sheets through the cutter.
Leave the remaining sheets aside.
Fir the twisted dipping straws, simply twist a strand of the cut pasta then transfer it to baking sheet lined with parchment.
Repeat this until half of the cut pasta is used.
To make the dipping spirals, cut rectangles of foil to 12cm by 20cm or 5 inches by 8 inches.
Roll a piece of foil up on a long round object, like a spoon handle, or one of these bag closers.
Twirl a strand of the cut dough at an angle around the foil.
Remove the foil from the handle and transfer this with the pasta twirl to the baking sheet.
Continue until all of the spirals are complete.
For the dipping spoons, first dock the dough sheet by pricking holes in the dough. Cut the dough sheets into triangular shapes across the width of the sheet.
Arrange the triangles on a baguette pan with the handles of the spoons, or the thin end draped ove the high ridge of the pan.
Bake the crackers in a pre-heated oven at 250c or 480f for 5 to 7 minutes until crispy and lightly golden.
And there we have it.... 3 different styles of dipping crackers to make your partly platters shine.
Breakfast Hotdog Recipe! How to Make a Breakfast Hotdog - A Full Breakfast in One Neat Package!!!
Recipe type: Fast Food
In today's episode we're going to be making a hot dog that really stands out from the crowd. Frankfurter sausage with crispy fried streaky bacon, flipped egg and salad all served on a length of crusty baguette makes for a breakfast of note.... this is the breakfast dog.
For 2 Breakfast Hotdogs
2 Frankfurter sausages
4 Rashers streaky bacon
30ml Butter for frying
1 French baguette
Tomato sauce and mustard (or sauces of your choice)
To start, cut your baguette at an angle into lengths just a bit shorter than the frankfurters.
Turn these length-ways and make 2 cuts downward, 1 third of the width of the roll in from either edge.
Remove the center section of the roll.
Butter the flat faces on the inside of the roll.
Place a generous dose of salad leaves into the channel of each roll and put these aside.
Cut angled incisions into the frankfurters with each incision going about 2 thirds of the way through the sausage.
In addition, unpack 4 rashers of streaky bacon and 2 eggs.
Heat a large pan over medium high heat and add 30g or 2 tablespoons of butter. Add the sausages and bacon to the pan.
Fry the bacon until it is crispy and golden, and the sausages until the crisp up on the edges.
When the bacon and sausages are almost ready, crack the eggs into the pan.
Use your lifter to break the yolks and spread them across the whites of each egg.
Also press in or fold the edges of the whites to form a long rectangular shape.
By this stage the bacon can be removed from the pan and kept warm.
Flip the eggs to cook the top side. The tops only need to fry for 30 seconds.
Lift one of the eggs from the pan and place length-ways on one of the baguettes.
Line the inside edges of the baguette with 2 slices of crispy bacon and fill the remaining space with a frankfurter. Continue with remaining dog.
And there it is... a full breakfast in a crispy baguette. Simply garnish with the condiments of your choice and serve.
Bacon and Blue Cheese Spread Recipe - How to Make Cheese Spread - Homemade Cheese Spread
Recipe type: Cheese
This bacon & blue cheese spread is amazing on lightly buttered toast, crostini or crackers and even to turbo charge a burger. It can be a real lifesaver when catering for cocktail parties or any finger food occasion.
3 Tbs Walnuts
2 Tbs Fresh parsley
2 Tbs Chopped chives
240g Soft cream cheese
100g Creamy blue cheese
200g Streaky bacon, chopped and crispy fried
Thinly sliced pickled gherkin
Dried chilli flakes
Crackers, crostini or toast to serve
To start you need 100g of good creamy blue cheese and 240g of soft cream cheese.
Fry 200g of chopped streaky bacon until crispy and golden, and roughly chop 2 tablespoons each of fresh parsley and chives. Measure out 3 tablespoons of walnuts.
Place all of this in a tall jug, starting with the cheese. Crumble the blue cheese on top of this, followed by the remaining ingredients.
Use your stick blender to machine this all until fine. You can also do this in a stand blender if you don't have a stick blender.
Transfer the spread to a piping bag fitted with a large star nozzle and pipe the spread onto your crackers.
Garnish the tops with thinly sliced pickled gherkin and a light sprinkling of dried chilli flakes before serving.