Cinnamon in the Cupboard Real or Imposter By Chris Rawstern

Jag har ett ben att plocka om kanel. Hur m?nga av er vet riktigt vilken krydda som du har i ditt sk?p. ?r du s?ker p? att det verkligen ?r kanel.

Vi i USA har ull drog ?ver v?ra ?gon om kanel. Ofta vad vi i USA eftersom kanel ?r faktiskt Cassia (cinnamomum aromaticum). Det ?r en sl?kting till ?kta kanel, men inte p? riktigt. Resten av v?rlden anv?nder ?kta kanel (cinnamomum verum), i deras matlagning eller bakning, men h?r s?ljs vi n?got helt annat.

Som bakgrund uppt?ckte jag f?rst hur mycket skillnad det var mellan dessa tv? kryddor n?r jag bodde i Guatemala. Kanel det smakade mycket annorlunda ?n vad jag visste att v?xa upp i Ohio; att g?ra saker som en ?ppelpaj eller ?pple skarpa bara smakade annorlunda. De var mycket bra, men gjorde t smaka vad hade k?nt. Jag uppvisat det upp till skillnader i kvalitet p? produkten, eller kanske min bakning skicklighet var otillr?cklig. N?gon typisk Guatemalas mat jag ?t eller med kanel som smakade bra naturligtvis, med inget att j?mf?ra.

Det var tillbaka p? 1970-talet, och det var t tills l?ngt senare, n?r de ?terigen bor i USA, jag f?rs?kte g?ra en Guatemalansk matr?tt, Platanos sv Mole (mj?lbananer i Mole s?s), anv?nder den tillg?ngliga cassia. Sk?len bara smakat fel. Jag kunde inte f?rst? den. Jag hade gjort denna matr?tt m?nga g?nger i Guatemala. Jag hade mycket mer matlagning och bakning skicklighet vid denna tid. Vad var fel? Jag b?rjade checkar in kryddor i allm?nhet, mot bakgrund av de saker som jag visste var olika, och uppt?ckte att vi i USA sl?pps en helt annan produkt.

Cassia kanel ?r en mycket god krydda, naturligtvis. Jag g?r inte f?r en sekund f?resl?r vi g?ra oss av med det! Vad vill v?r ?ppelpajer smak utan den. Det ?r en underbar krydda, v?rdig utrymme i v?ra sk?p. Jag f?resl?r dock att ?kta kanel har en lika plats.

Kanel av antingen slag ?r barken av tr?det. Barken ?r skalade bort och torkade, curling i vad ?r k?nd som spolar eller mals till pulver. Detta ?r d?r slutar likheterna. Cassia quills ?r mycket tjocka lockar, stark och ibland ?ven sv?rt att bryta. Det har en starkare smak, varmare och mer potent. Det finns n?gra mycket bra kvalitet cassia ?terfinns dessa dagar, som Korintje AA. En h?rlig krydda att piggna upp n?got du brukar g?ra med kanel h?r.

Min matlagning klasser tar jag alltid b?da typerna av kanel: en h?g kvalitet cassia quill och marken Korintje AA cassia, tillsammans med sanna kanel quills och mald kanel. ?kta kanel quills ?r hoprullade och lager tillsammans i en tight rulle, ?r mycket tunna och l?tt krossad. Smaken ?r l?ttare och mer delikat, med en n?got lemony kvalitet. Jag s?tter quills sida vid sida och p?visa skillnader, f?rst bryta en cassia quill, med efterf?ljande h?gt f?st n?r det g?r s?nder. D? visar jag kanel t?cke, lager tillsammans, och hur l?tt det bryts och smular. Med marken version av varje sida vid sida, jag fr?gar klassen medlemmarna att lukta tv?; f?rsta den cassia som ?r mest bekant och sedan kanel. H?pen reaktionerna n?r de inser exakt hur stor skillnad det finns mellan dessa tv? kryddor, ?r ganska givande.

Jag vill likna detta innan USA vaknade och luktade riktigt bra arabicakaffe. N?r vi fick reda p? gott kaffe, v?nde tidvattnet. Jag tror att detta land ?r p? v?g att f? ?kta kanel i ljuset. Det finns i de flesta n?gon mexikanska livsmedelsbutiker avsnitt dessa dagar. God kvalitet krydda butiker b?ra utm?rkt kvalitet kanel och ocks? utm?rkt kvalitet cassia. Om du vill g?ra n?gon etnisk mat fr?n n?gon annanstans i v?rlden, eller bara bekanta sig med en ny smak g? f?r ?kta kanel. Det ?r v?rt anstr?ngningen.

Tack f?r att du tog dig tid att l?sa min artikel. Jag hoppas det var informativt och hj?lpt dig l?ngs din egen kulinariska resa. Du hittar m?nga fler recept och nyttiga tips p? min webbplats. Jag ?r p? Facebook p? en harmoni av smaker och dela ett recept eller tips varje dag till de fans som har gillat min webbplats. Jag hoppas att se er d?r snart.

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Cookie making made easy my busy mom method by Chris Rawstern

In the early seventies, when I was very young and with small children to take care of, I some cookie recipes that I'd do very often, because they were simple recipes with ingredients that I usually have on hand. Cookies are a great snack, don t require tools to pick up and eat and can be made ahead for a party. However, even with all this, they are just not my favorite things to do, because they have to be done either by dropping individually on baking sheet, roll out and cut (make a mess on the counter, and more cleanup) or often extra step to have to chill the dough before work. I like the immediacy. I like to mix up a recipe, bake, clean up and be done.

One morning I made a batch of these cookies, finally popped last Pan in the oven and set the timer. Itching to get outside for a bit and see what kids do, I went out and got distracted. When I remembered the cookies in the oven, they had burned and shrunk down to small little black hockey puck-not even the dogs had no interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my busy-mom method I use today. Instead of taking the time to make all the individual cookies, with a separate baking times (and time to get distracted), I would roll the cookie dough on a greased baking sheet, working it evenly to the edges, and bake it like a big cookie. It is best to use a plate that has three open sides, because it is easier to maneuver a rolling pin and get the cake is rolled evenly. Remember also that needed a little more flour in the dough that allows for lifting out and form a rough rectangle of rolling. Even a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary or cookies come out more dense and more difficult.

It takes a couple of minutes more in the oven with a large cake, but it comes out perfect. Just look for the edges should be golden and center to be set up. With these cookies make me too a simple glaze which is only 1 1/2 cups Confectioners ' sugar, a pinch of salt, 1/2 teaspoon vanilla and enough water or milk to make a fairly thick consistency (very slow fall from the spoon). Wide this over warm pie straight from the oven. Warm cake icing, heat will melt and spread easily, using the back of the spoon I used to mix the cream. I'm all for less cleanup! When the cake cools, the icing dries and hardens, and I just cut the large cookie in the small bar or square shapes, and voila, the cookies in half the time. Two of my favorite recipes for this method were hermits and easy vanilla Cookies. If you are a busy mom, try this method with some simple cookie dough. Cookies that Hermes had raisins in them, but the thickness of the dough was nothing less than the thickness of the raisins, so it still worked great.
Easy vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 tsp vanilla extract
1 tsp salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add the vanilla and salt. Add the eggs, one at a time, beating well after each. Stir in flour, mix well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Plate with floured, flat-bottomed glass. Bake in a 375-degree oven for 8 to 10 minutes. Remove immediately from pan.

These easy vanilla Cookies are amazingly good, from a simple recipe. Don't take my word-try them, either as individual cookies, or with my busy-mom method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You'll find many more recipes and useful tips on my website. I'm on Facebook on a harmony of flavors and share a recipe or tip each day to the fans who have enjoyed my site. I hope to see you there soon.

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Gluten free baking, a journey into new territory by Chris Rawstern

Gluten free foods take their place in the world these days. We are all more aware of gluten, celiac, coeliac (celiac) disease and what this means for so many people. While I am not celiac, I often cook and bake for functions, locally. Last year I was asked to give some parties for a princess party, put on by the Dacotah Prairie Museum. Accompanied by a Queen, where little girls from tots to teens are invited, to learn about the lives of real princesses. They were taught that the flap properly, and curtsey.

Little girls hear the word Princess and go dreamy eyes. The program was sold out. I made lots of candy, but found out at one of the little princesses and her Queen was gluten intolerant and was unable to take advantage of many of the small treats. This was an intolerable situation. I decided I needed to learn about this disease, be aware of what was involved and offer alternatives that would be good and exciting.

In the past year, I've been trying out different gluten-free flour blends, and making lots of goodies, mostly from my usual recipe, converted by simply substituting gluten-free flour and adding xanthan gum. They have mainly been a whopping success. In my honest opinion, as someone who has been baking for 42 years, some cookies, View fruit or nuts breads more moist and tender than when using wheat flour, a happy discovery, no doubt. The Queen mentioned above works at the museum, so I took an afternoon to talk to this young woman and find out more about what was involved. I had baked one of my favorite coffeecake recipe, gluten-free and took it for her and the Museum staff to try out. Everyone loved it, moist and tender and full of flavor. The young woman was happy with my experiment, as was I.

Another big help on the road was to find Shauna Ahern's Gluten free Girl home page. I have studied her site extensively and taught me all kinds of things there. I mixed up her gluten-free flour blend to experiment with, and try one of her bread recipes; another success. I took some of the bread to the woman at the Museum to sample, as well as a piece I slathered with homemade pesto and cheese and fried. She exclaimed, this is the best bread I've tasted since going gluten free.

This coffeecake recipe I got from my best friend to 54 years and is a fantastic recipe, no matter which meal you choose. This is the original recipe, gluten-free, I replaced a gluten-free flour blend consists of 6 cups brown rice flour, 2 cups potato starch and 1 cup tapioca starch. I used this mixture measure for measure in this recipe and 1 teaspoon of xanthan gum, add the sifted dry ingredients. Be sure to check the labels of the ingredients hidden wheat when you make this gluten-free.

Bundt Coffeecake

1 cup unsalted butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp baking soda
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts; walnuts or Pecans are good
2 tsp sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees. Cream butter and sugar until light. Add the eggs, sour cream and vanilla and mix well. Sift together flour, soda, baking powder and salt. Add the dry ingredients to the wet and mix well. Grease a 10-inch tube or bundt pan.

Mix in chopped nuts, 2 tablespoons sugar and cinnamon. Sprinkle with 1/2 of this topping in greased pan. Put in half the batter-this requires plopping small spoonfuls of the batter into the Pan as the batter is very thick. Then gently flatten to fill in any gaps. It helps to press his forehead on the countertop. Pour on the rest of the topping and again PLoP spoons in the pan until all batter is used.

Bake for 1 hour or until a knife inserted in the Center comes out clean. Let cool on a rack for 10 minutes before removing from pan. Sprinkle icing sugar over the cake if desired. Serves 12-16.

Gluten-free options: Replace the flour with your preferred gluten-free flour mixture and add in 1 teaspoon xanthan gum. Mix and bake as directed. Sometimes baking is a little longer than normal, but because the texture and moisture is so wonderful, I can wait a few minutes.
Try this recipe, anyway, and you won't be sorry.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You'll find many more recipes and useful tips on my website. I'm on Facebook on a harmony of flavors and share a recipe or tip each day to the fans who have enjoyed my site. I hope to see you there soon.

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Te the real story by Chris Rawstern

Everyone knows what the tea is, right? Tea, technically comes from the leaves of a plant, camellia sinensis. Anything other than the leaves of this plant are not actually tea, although tea is often used as a catchall Word to cover all the different herbal beverages are used these days.

Legend has it that tea was discovered long ago in China completely by accident. Some leaves from a nearby plant blew into a cup of hot water; a nice brown coloured drink resulted, were found to have a refreshing taste, and tea was born. But it was discovered, is the tea very refreshing, no matter if it's black, green, oolong and white. Tea has been proven to have wonderful health benefits. We've all heard of antioxidants in tea, to fight free radicals that may cause damage to your body. Tea is much lower in caffeine than coffee. It's refreshing, warm or cold.

There are different types of tea, all beginning with the same leaves. Black tea is created by bruising or crushing the green leaves to expose them for oxidation and allow them to ferment, then rolling the leaves and drying. This gives a beautifully colored drink and have the strongest variant of all varieties of tea. Oolong tea (pronounced OH-long) oxidized and fermented like black tea, but only for about half of the time and the resulting product is a brighter, more reddish drink with flavor all its own, somewhere in between black tea and green tea. For the green tea leaves are heated, immediately stop the fermentation process completely, then dried and rolled. It gives a lovely light colored drink and is said to have the most health benefits. Processing of white tea is similar to that of green tea, but only unopened buds of the leaves is used. It has the same health characteristics as green tea, but the taste is the lightest and most delicate.

Good kvalitetste is a wonderful drink. All hot rolled or bent blades are of the best quality. smaller leaves, the higher quality tea. The highest grades called Flowery, Golden floral or Tippy. Seconds, called Choppy, the leaves that are broken into smaller pieces. The great tea and are usually cheaper. The smallest particles leftover from te process, which is called Fannings, is what is used in tea bags. The BREW tea of course, but after tasting a tea brewed from a gorgeous full leaf Darjeeling black tea, for example, it is difficult to return to a tea bag for optimal flavor.

Orange Pekoe (rhymes with gecko) is a Western terminology applied to an extent of black tea; the word orange in the name has nothing to do with taste, but can be a reference to the Dutch House of Orange with the name Orange as a tacit seas "of any kind. Pekoe can be a Western interpretation of a Chinese word meaning white hairs, refers to the fine white down on the tea leaves.

So, what is called herbal drinks? Herbal drinks called tisanes and can be produced by different methods, most often the infusion or decoction. It is incorrect to apply something infused or decocted, term tea tea is actually infused. Infusion is the preparation method of choice of the leaves, flowers or buds. plant material, which will release its properties easily into a potable beverage. Placed in heated or boiled water and allowed to steep, herbs release their goodness in water and then strained out. Infusion is the method used for harder or denser plant material, such as roots or bark takes longer to release their flavors or health benefits. With a decoction is plant material to a boil, simmer gently for 15 minutes or more to allow the liquid to reduce, and then Strain.

No matter which you prefer, tea or tisane, for pure pleasure or health benefits, look for the best quality. Discover your favorites among various types of loose tea. Taste the different herbal tisanes and discover new flavors. Above all, enjoy.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You'll find many more recipes and useful tips on my website. I'm on Facebook on a harmony of flavors and share a recipe or tip each day to the fans who have enjoyed my site. I hope to see you there soon.

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