How Vacuum Preserves Your Food
Vacuum sealing preserves food by blocking the growth of mold, fungus and bacteria that are responsible for ruining the food taste, appearance and texture.Storage And Organization
Why have big lumps of uneven frozen blocks or half-full food containers that take up a lot of freezer space, when you can neatly stack airtight bags on top of each other?Ideal for Dieting Or Baby Food
Prepare your meals, seal them and freeze them. Ideal for baby food preparation too, especially for working parents with limited time.Easy To Clean
Lightweight and compact, this vacuum sealing system can be placed on any counter top. Its stain resistant housing will not absorb accidental spills, and it is easy to wipe it clean.Suitable For Lots Of Other Uses Too!
Use it to reseal wine, oil and vinegar too. Once the seal is broken, shelf life of most liquids dramatically drops. Using the wine stopper cork included in our starter kit, you can reseal half-full bottles of wine, which if remain unsealed, would probably lose their spirit and end up in the trash can.What’s in the Box: Vacuum Sealer Wine Stopper Cork Air Suction Hose (5) Medium Vacuum Bags 7.8’’ x 11.8’’(1) Extra Long Vacuum Bag Roll 7.8’’ x 79.0’’
Technical Specs: High-Power Suction Element: 110 Watt Vacuum/Suction Strength: 12L/minSealable Bags: Environment Friendly PolyamideWithstands Food Temperature of 212 ℉ Max Construction Material: Engineered ABS Power Cord Length: 3.3’ ft Power: 120V Dimensions (L x W x H): 14.1’’ x 6.0’’ x 3.0’’ Sold as: 1 Weight: 2.93lbs
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On my Instagram feed, I have been sharing images of some of the canapes that I had designed for a recent luxury event — the launch event for the Singapore instalment of the Hermès Carré Club. I didn’t have a good picture of one of them, my modernist version of the Teochew oyster omelet, but I did have good pix of my Hae Mee Uni Jelly and my Oxtail Taiyaki. Another canape that I designed, and based on how quickly we had to replenish the trays during the event, proved to be very popular, was this spicy, savoury play on Nyonya kueh.
For the event, I (and the other chefs) had been asked to present local flavours and dishes in fun, unconventional ways. One of the immediate things I came up with was the idea of presenting savoury snacks in shapes and styles that you would normally associate with sweet things. Hence the idea of a gold-dusted jelly (that actually in the dim lighting some people thought were chocolate truffles); a taiyaki, which is usually stuffed with a sweet filling; and a Nyonya dessert.
When I got around to properly testing recipes, this idea of a spicy savoury Nyonya kueh was the second dish I tried out. The first, sadly, was a complete disaster. I attempted to create a rainbow-coloured kueh lapis with each layer made from a different vegetable juice. While everything looked okay as I was assembling it (and boy was that time-consuming), when I unmolded the dish, things went south. Not immediately though. For a good four or five seconds, the jelly sort of held firm. But then it collapsed in an oozy mess. When I was describing the result to a friend later that week, I remember lamenting and angrily calling it “unicorn diarrhoea” (sorry, that was probably a little too graphic).
Fortunately, however, the kueh salat worked very well. I tested it on the superwife and a few friends and people really liked it. One said it tasted like nasi lemak, because of the coconut milk infused rice and the steamed seafood mousse, which reminded her of otah. It was good enough, I thought, to add to the canape list, and indeed, as told to me by the wait staff, it proved quite popular.
I’ve also found that this is a nice dish because you can make it a number of hours ahead of time, keep it at room temperature and eat it as is, or heat it up a little under a heat lamp or salamander.
The recipe is below. Please feel free to tweak this to your own tastes. Happy cooking.
Laska Seafood Kueh Salat
You’ll need a deep-sided mold with a sharp 90 degree turn. The one I use is 34.5cm by 7cm and is probably about 10 or 12cm tall. With some oil, lightly grease the insides of the mold. Then cut baking paper so that you can place it inside of the mold, folding it along the longer sides, with some sticking out. Cut two more pieces for the sides of the pans not covered. You’ll want to be able to take the entire kueh out of the mold by gripping the baking paper and gently lifting.
You’ll need some aged comte for the final stage of this dish.
Making the top layer:
1 onion, diced
120g laksa paste (I used the BH Nanyang Curry Laksa Paste)
150g jumbo Tiger prawn
30g egg white
150g Norwegian saba filet
90g Australian spanner crab
275g coconut milk
½ teaspoon glutinous rice flour
½ teaspoon fish sauce
Saute the onion. When soft, add the laksa paste and cook gently over medium heat for 5 minutes. Remove from heat and let cool. Using a food processor or blender, mix all the above ingredients (including the onion and laksa paste) together until smooth. Set aside in the fridge.
Making the rice:
240g glutinous rice
120ml coconut milk
Wash the glutinous rice. Drain it and then place it in a container which can fit over your steamer or in your steam oven. Steam for 30 minutes.
Mix the coconut milk, water and salt together. Pour over the rice and steam again for 15 minutes.
Transfer the rice into your mold/pan. Make sure to press it down firmly. Now, spread the raw seafood evenly over the rice. It is up to you how tall you want your rice and seafood layers to be. You also don’t need to use all of the seafood spread in one go. I have found it freezes well and can be defrosted to be used later.
Steam the seafood and rice together for 30 minutes. Take out and let cool. Unmold the whole kueh gently.
Grate some aged comte over the top of the kueh salat and gratinate under a broiler or salamander. Slice and enjoy.
When it comes to donuts, they are usually better when they are fresher. I know a great shop that makes them fresh 24 hours a day and is only a short drive away, and I will head over to pick up a few if I’m having a craving. I was a bit skeptical when I noticed Trader Joe’s Donut Bites in the freezer section on a recent trip to TJ’s, but the brightly colored packaging – and the fact that I can almost always make room for a donut – reeled me in to give them a try.
The Donut Bites are small round donuts that are filled with a fruity raspberry filling. The yeasted donuts come frozen and need to be heated in the oven for a few minutes before serving. They are a bit bigger than your average donut hole, yet smaller than a traditional donut, so I feel like they fall into their own category when it comes to donut-sizing. The donuts heated up evenly (the packaging recommended turning them halfway through the bake, but I found that did not make much of a difference) and were ready in less than 15 minutes. The exterior was crisp, while the filling was soft and warm.
The filling itself is not a jam, but a mixture of raspberries and apples, with carrot and black currant juice added for color. Sugar is also present in the filling, of course, but it is not overly sweet. It is thicker than a jam and has no seeds, so it is very smooth. It is not only very tasty, but it really holds up well inside of the donut without creating too much moisture to soak into the pastry. I would eat more fruit-filled donuts if the fillings tasted like this one!
In the end, donuts baked up well and offered a nice balance of pastry and filling. I liked the fruitiness of the filling quite a bit, especially compared to the overly sweet fruit fillings you find on commercial donuts. The only downside to these is that they weren’t as fluffy as freshly fried donuts. The pastry felt a bit more like fried brioche – which is not a bad thing, mind you – than a cloud-like yeast donut. I almost like them better as a dessert – where they could be paired with whipped cream, ice cream and fresh berries – than with coffee as a breakfast snack. Considering these were frozen, I was very impressed with how they turned out and would eat them again.
The donuts pictured on the box appear to have been rolled in sugar before serving. While it doesn’t mention this step anywhere on the packaging, I found that the donuts were not very sweet on their own and really benefited from a quick roll in sugar when they were hot. They would also be good with a drizzle of glaze or cream cheese icing, to add a bit of extra sweetness.
If you’re tired of going crazy watching and stirring and you are ready for a hands-free solution – you’ll go crazy for the Gourmia Stirrific!
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|Erica Peters, Marelene Sorosky Gray, Jacqueline Mallorca and John Phillip Carroll|
|Illustration of James Beard by Jacqueline Mallorca|
When you hear the name “chess pie,” you might think that it has something to do with a classic chess board. A chess pie is a classic – but it doesn’t have anything to do with the board game. Chess pie is a Southern custard pie made with sugar, eggs, milk and cornmeal. The cornmeal is a relatively unique addition to the pie and helps to create a slightly crispy top over a sweet, tender custard.
Chess pies can be made in a wide variety of flavors and this Pumpkin Spice Chess Pie is a great choice for fall baking. It is a twist on the basic recipe, but with a generous amount of pumpkin spice added. To bring in the spice element, I used a blend of the spices that normally make up a pumpkin pie spice mix: cinnamon, ginger, cloves and nutmeg. I added all of these spices individually, but you can substitute 2 1/2 tsp pumpkin pie spice for all of the other spices if you happen to have some on hand. Make sure that your spices are fresh for best results, as your pie won’t have as much flavor if that pumpkin pie spice has been sitting in the back of your pantry for the past few Halloweens!
I recommend using a homemade pastry crust for this recipe because store-bought crusts tend to be a little on the smaller side and you might not be able to fit all the filling into the crust. That said, I do like the flavor of a shortbread or graham cracker crust with this filling, so using a pre-made crust is not necessarily a bad idea. When filling your pie crust, fill it almost to the top of the pan and reserve whatever doesn’t fit. It’s not worth overflowing the pie shell (any pie shell) to try to squeeze in a bit of extra filling because it can throw off the bake on the whole pie. While you probably won’t have any extra with a slightly deeper pie pan, any leftover filling can be baked in individual ramekins until just set.
This pie should be chilled before serving to help it set up completely and make it easier to slice. It has a dense custard filling with a nice vanilla and buttermilk flavor. There is a visible layer of spice on the top of the pie, along with a crisp sugar and cornmeal topping over the whole thing. It tastes almost like a fall coffee cake – but feels much more indulgent. Serve it as-is or top it with a scoop of vanilla ice cream!
Pumpkin Spice Chess Pie
dough for 9-inch pie crust or baked crumb crust
1 3/4 cups sugar
2 tbsp yellow cornmeal
1/2 tsp salt
5 large eggs, room temperature
2/3 cup buttermilk
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp vanilla extract
1/3 cup butter, melted and cooled
Preheat oven to 350F.
Roll out pie dough on a lightly floured surface and fit crust to a 9-inch pie plate. Chill rolled crust in the refrigerator for 30 minutes.
In a large bowl, whisk together sugar, cornmeal, salt and eggs until well combined. Whisk in the buttermilk, spices and vanilla, followed by the cooled, melted butter until batter is smooth.
Pour batter into prepared pan.
Bake for 50-55 minutes, or until pie is set.
Allow to cool completely, then refrigerate until cold before slicing.
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