Side Pannel
How To Stir Fry
Ingredients List
- ~----------WOK AROUND THE CLOCK------------------------------------- Spr
- spatulas toss food high into the air above the pot. Tie a tea towel around
- your head and make noises like a samurai warrior. You'll have your family
- or friends laughing hysterically, but chances are you won't be cooking
- effectively. Speed and control are the keys to a successful stir-fry. The
- ancient Chinese invented stir-frying as one of their more than 50 methods
- of food preparation. However, many recipes now use the technique for many
- non-Asian dishes. It's quick, requires little fat, and leaves food with a
- toothsome texture we enjoy today. While it's possible to adapt many recipes
- to stir-frying, oil rather than butter should be used. Dairy solids in
- butter burn at a very low temperature--about 250F--so it can only be added
- as a flavoring agent once food is cooked. Oil, on the other hand, doesn't
- begin to smoke until more than 400 degrees, so it's a better choice.
- Another key principle: Never place too much food in a wok or skillet at a
- time. Food must be able to be seared all over, without steaming from being
- buried under a layer of food. Stir-frying itself is a very quick process,
- so the food must be sitting in bowls or dishes placed within arm's reach,
- ready to be cooked. Cut all the pieces the same size, have your seasonings
- at hand, and make sure that any partial cooking of vegetables--such as
- blanching broccoli or carrots--is complete. If your grocery store has a
- salad bar, it can save a lot of preparation time. Go through the salad bar
- and measure out just the ingredients needed for a recipe. Place the wok or
- skillet over a high flame, and heat it very hot. Listen for the sound of
- sizzles. If a few drops of water evaporate immediately, the pan is ready.
- Add the required amount of oil to the pan, and swirl it around gently to
- coat all sides. At this point, it's time to add the food, and keep it
- moving in the pan. If stir-frying in a wok, use a wire mesh spoon designed
- for the job. If stir- frying in a skillet, use a spoon that will reach to
- all places on the bottom, and with which you can keep food moving. It's
- important to add ingredients in the order given, and stir constantly. In
- some recipes, liquid is added and the pan is covered for a brief time. In
- other recipes, it's fry and eat. Whatever the method--wok or skillet--you
- can stir-fry dinner in less time than it takes to watch a commercial on the
- evening news.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: How To Use a Breadmaker
Categories: Breadmaker, Info/tips
Yield: 1 Servings
JUDY GARNETT pjxg05a
1. Try using Rapid Rise yeast and check the date on
it when you buy it. Keep it in the refrigerator and
always BRING IT TO ROOM TEMP.BEFORE USING IT. I have
been using bulk yeast lately because it's more
economical. I use 2 1/2 level tsp.of the bulk yeast in
lieu of a pkg of yeast. (This is for the 3 Cup DAK).
2.Use BREAD flour instead of all- purpose flour. It
has more gluten. If you are using "darker" flours such
as rye, whole wheat etc., use at least 1 c. white
BREAD flour along with the other flours, and try using
1 tsp. vital wheat gluten for each cup of flour called
for in the recipe. At times, I also use a 1 tsp.
lecitihin for each cup of flour. It helps the
elasticity and rise of the bread. If you can't find
either product, call all your local health food
stores. Drug Stores often have lecithin near the
vitamins.
3.Check to see that all liquid ingreds. are not too
hot or cold.95 to 110 degrees is about right. I use
a very unscientific method for the warm water and
milk. I run hot water from the tap and give it the
"bath water for baby" test on the wrist. <G> Have your
other ingreds. such as eggs and butter at ROOM temp.
If the ingreds. are too hot or cold it may kill the
yeast.
4. The key to using the auto- breadmaker is to have
the correct proportion of flour to liquid. After the
dough has kneaded for a few minutes in the breadmaker,
look in and see if there is ONE ball of dough which is
incorporating most of the flour from the sides of the
pan. While it's in its first knead (BEFORE it goes
into the fermentation and touch the dough lightly. It
should be in one soft ball. If your finger has sticky
dough on it, add a Tablespoon of flour. Let it knead a
minute and touch it again and check to see if it's
still sticky. Keep adding a tablespoon at a time ONLY
until it's no longer sticky, DON'T OVERDO IT. It
should be a nice "soft" ball. If it just makes a
slight indentation and doesn't look crusty, it's
probably about right. If it feels too dry or is in two
or more balls, OR if the BM seems to be laboring or is
"walking", add a tablespoon at a time of WARM water.
PLEASE DON'T ADD TOO MUCH LIQUID. If you add too much
liquid in proportion to the flour, the dough may rise
too much and overflow. (Your bread won't be done in
the center either) 5.If you look in and see that the
dough is threatening to rise up over the top of the
bread pan, don't panic, poke it a few times with a
toothpick, skewer, fork,etc. until it deflates. 05/31
12:54 pm LOREL
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME:
05/31 1:05 PM
TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA
(WSKD49A) SUBJECT: MM:BREADMAKER MEGA
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