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Perfect Pumpkin Bread (Video)

Looking for the recipe for that Perfect Pumpkin Bread that is moist, not overwhelmingly spiced and has the right flavors? Look no further, because I did the  job so you don’t have to worry – I tested 4 pumpkin bread recipes with my own tweaks until I settled on the variation you see here! Meet my no-fail, multiple-times-tested recipe for pumpkin bread to yield amazing results. Every. Time. Yes!

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The post Perfect Pumpkin Bread (Video) appeared first on AZ Cookbook.

Unmengii Stainless Steel Tomato Holder Onion Holder Slicer Gadget Kitchen Tools Vegetable Cutter Onion Slicer

Package Include: 1 * Onion holder
Color: Silver
Material: Stainless steel + ABS
Size: 10.7*8cm
Type: Onion Holder Slicer
This handy gadget not only holds the onion for you (no more stinky hands), but also guides your
knife for perfectly even slices. If you do not want to touch onion, this gadget will be a great
Delivery: In stock and ready to ship

Product Features

  • Package Include: 1 * Onion holder
  • Color: Silver
  • Material: Stainless steel + ABS
  • Size: 10.7*8cm
  • Type: Onion Holder Slicer

Breakfast Pizza by Erica

Why Do You Need to Strain Custard?

Custard is a cooked mixture of eggs and milk that can be made sweet or savory and used in a wide variety of culinary preparations. Custards can be cooked on the stovetop to make pudding or a vanilla ice cream base. They can also be baked in the oven to create creme brulee or a variety of different pies. Sweet custards tend to have sugar, vanilla and other flavorings added to them, while savory custards usually include herbs, spices and vegetables/meat. Ideally, custard should be silky smooth even when it includes extra ingredients, such as veggies in the case of a quiche or fruit in the case of a clafoutis.

The best way to ensure that your custard is smooth is to strain it. Straining helps to remove any bits of curdled or cooked egg from the custard, making it a key step in custard-making.

How to Strain Custard

Most of the time, a recipe will direct you to strain your custard at the appropriate time. If it doesn’t, you should strain it anyway. A stovetop-cooked custard should be strained after it has thickened by pouring it through a strainer. The strainer should be fine, but your average kitchen strainer/sieve will get the job done. The heat from cooking custard on the stovetop can cause bits of egg to cook and become small lumps in the mixture. Do not press down during or after straining, as you want to remove any lumps or curdled bits from the mixture and ensure that your finished custard is silky.

Uncooked custards – or, more accurately, custards that go on to bake in the oven – should also be strained, but they should be strained prior to cooking. Straining an uncooked custard removes any bits of egg that may not have been fully emulsified in the mixing process, minimizing the chance for lumps in the baked custard. As with the cooked custards, you don’t want to press down on the mixture during straining so that you don’t accidentally press any extra egg bits back into your custard.

The post Why Do You Need to Strain Custard? appeared first on Baking Bites.


If I were to ask you to name a Belgian Trappist beer, I bet you’d say Chimay. But I also bet you don’t know all that much about Chimay. I certainly didn’t until I met the utterly charming Luc “Bobo” Van Mechelin, US brand ambassador. We sat down over a beer or two so I could learn more about all things Trappist and Chimay. 
Trappists originally came from La Trappe in Normandy, but were expelled from France by Napoleon and settled in Belgium. Today there are 170 Trappist monasteries around the world, and 10 of them are in the US. In Belgium Trappists first made cheese, but then began making beer (they still do make cheese). In 1992 six Belgian and one Dutch Trappist monastery came together to protect the designation, “Trappist beer.” They agreed that to be a Trappist beer it must be brewed inside the walls of the monastery, there can be no commercial investment and 90% of the net profits must be given away to charitable causes. Chimay has given proceeds to support orphanages, schools and clean water. 
The Trappists of Chimay are particularly intellectual and have an impressive theological library. The Chimay Trappist monks arise between 3:30 and 4 in the morning and pray seven times a day. They are vegetarian and maintain silence in the monastery. Their beer takes 3-5 days to ferment and the yeast used to make it was lost during World War II (it took 3 years to recreate it). Unlike other beers, no imagery of monks is used on their labels out of respect for the monastery. 

Chimay was introduced to the US in 1983 and really took off in ’97-98 and is currently available in all states. Chimay makes about 300,000 cases and the vast majority is sold in Belgium, only about 25% is exported to the US. There are 4 kinds of Chimay beer you are likely to find: 
Chimay Gold — a pale ale, it has the aroma of hops and spice. It’s made from water, malted barley, sugar, hops, yeast, bitter orange peel and coriander. It’s 4.8% alcohol. 

Chimay Premiere — the oldest brew, a double, it has more malt and has a slightly sweet flavor of fruit and spice. It’s red colored and is 7% alcohol. 
Chimay Cinq Cents — is a balance of dry, floral and bitter and is a golden blonde color. It’s a tripel, made with triple malt and a higher alcohol level, 8%.
Chimay Grand Reserve — was originally brewed as a Christmas beer. It’s dark strong ale and has earthy, spice and caramel notes. It has the highest in alcohol at 9%.

Disclaimer: My thanks to Chimay for inviting me to learn more about their beers and try some samples. I was not compensated monetarily for this or any other post. 

KitchenAid KFC3516WH 3.5 Cup Mini Food Processor, White

Endless fresh options to quickly chop, mix and puree. This compact and lightweight 3.5 cup mini food Processor is ideal for every day use – whether you want to Eat healthier, be more creative, or just save time on meal prep.

Product Features

  • 3.5 cup work bowl features a locking blade, handle and pour spout for easy serving.
  • Master tasty dressings and sauces with the drizzle basin.
  • 2 speeds and pulse operation give you precise control to produce coarse or fine results.
  • Compact and lightweight, the mini food processor is the perfect size for everyday use in the kitchen.
  • Easy to clean, dishwasher-safe work bowl, lid and blade.
  • Simple cord wrap and compact design for easy storage.

Vremi 15 Piece Nonstick Cookware Set; 2 Saucepans and 2 Dutch Ovens with Glass Lids, 2 Fry Pans and 5 Nonstick Cooking Utensils; Oven Safe

The ultimate cookware starter set for stocking your kitchen with all of the essentials. Includes 4 nonstick pots with 4 matching glass lids, 2 nonstick fry and saute pans, and 5 nonstick cooking utensils for a total of 15 pieces. An amazing deal for everyday chefs, college kitchens, first apartments, camping cookware and more!

Vremi Nonstick Cookware Pot and Pan Sizes

Mini pot, 1 quart, 5.5 in. x 2.5 in.
Small pot, 1.5 quart, 6.3 in. x 2.75 in.
Medium pot, 2 quart, 7.1 in. x 3.1 in.
Large pot, 5 quart, 9.5 in. x 4.3 in.
Small saute pan, 7.9 in. x 1.6 in.
Medium fry pan, 10.25 in. x 1.9 in.

Vremi Nonstick Cookware Materials & Care

Set includes 4 pots, 4 glass lids, and 2 fry or saute pans
Made from durable non toxic aluminum
Hand wash only
Oven safe

Vremi Nonstick Cooking Utensils Details & Care

Set also includes 5 nonstick cooking utensils
Slotted spoon, slotted spatula, spaghetti server, soup ladle and potato masher
Made from BPA free food grade nylon
Hand wash only

Product Features

  • ALL IN ONE NONSTICK COOKWARE – 15 pc kitchen cookware kit includes 4 pots with 4 glass lids and 2 sauce / frying pans. Non stick interior for an evenly heated simmer, sear or fry. Made from durable, non toxic food grade aluminum with enameled exterior VENTED GLASS LID COVERS for POTS – Each nesting, heavy duty, stock or soup pot cooktop piece comes with removable vented glass lid and stainless steel rims, so you can view foods without lifting cover knob or letting steam or splatter mess escape
  • VENTED GLASS LID COVERS for POTS – Each nesting, heavy duty, stock or soup pot cooktop piece comes with removable vented glass lid and stainless steel rims, so you can view foods without lifting cover knob or letting steam or splatter mess escape
  • OVEN SAFE with MULTI QUART SIZE – Small, medium and large enamel over aluminium stove top pot, skillet, and saucepan set has capacity range from 1 to 4.2 qt and is oven safe up to 480°F for shifting from stoves to ovens (glass lids are NOT oven safe)
  • COOKING UTENSILS and HANGER HANDLES – Comes with 5 non-stick cooking utensil accessories in heat resistant, BPA free black nylon that won’t warp or scratch. All pieces in set have an ergonomic handle and hanging storage hole for organization / display
  • SETS for HOME DORM RV or CAMPING – Light weight with many sizes, from big pots for family meals to mini travel sized cookware for outdoor backpacking. Compatible with gas and electric stovetop ranges. NOT for use on induction cooktops. Hand wash only

New Metro Angry Mama Cleaning Microwave Cleaner Cooking Kitchen Gadget Tools With Package (Green)

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Size: roughly 5-1/2-inches tall and 4-1/2-inches wide

Easy steps:

Step 1:

Remove the top of Mama’s hair by twisting counter-clockwise. Pour vinegar and water till each of the respective markings. Replace the top and twist to lock in place.

Step 2:

Microwave for 5 – 8 minutes on a high setting. After about 2 minutes steam will start to blast out.

Step 3:

Remove the Mama by the elbows.

Step 4:

Just wipe down the microwave with a sponge, napkin or rag, and voila a spotless clean microwave

Product Features

  • ☑Cleans your microwave oven in just 7 minutes! Steam cleans and disinfects with vinegar & water – no harsh chemicals needed!
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  • ☑Just add vinegar and water, then microwave for roughly 5 minutes. Steam comes out of mama head and softens microwave dirt and stains for easier cleaning! Dishwasher safe. Steam cleans the crud from your microwave!
  • ☑The specially designed elbows will stay cool after microwaving, making it easy to remove. Made from really durable materials, it is easy to use and clean.
  • ☑Great tip: Add a few drops of lemon extract for a great smelling kitchen, as well as a clean microwave. Care instructions; To clean the Mama wash with soapy water or just place in your dishwashers top rack.

How to Use Fresh Pineapple in an Upside Down Cake

A classic pineapple upside down cake is made with rings of canned pineapple and has maraschino cherries placed into the center of each ring. I typically leave out the cherries – unless cherries are an integral part of the cake flavor I’m making – and replace them with more pineapple (or something really crazy, like spam). Canned pineapple is great because, not only is it tasty, but it has a long shelf life that enables you to make pineapple upside down cakes at a moment’s notice. But upside down cake recipes rely so much on canned pineapple that you might find yourself at a bit of a loss if you actually have a fresh pineapple available. And if you’re a pineapple fan like I am, you may have wondered if you can make pineapple upside down cake using fresh pineapple.

Fortunately, the answer is yes you can make pineapple upside down cake using fresh pineapple. To use fresh pineapple, you’re going to need to create your own rings. You can do this by trimming away the exterior of your pineapple, cutting it into 1/4-inch thick slices (or slightly thicker) and using an apple corer or similar tool to remove the pineapple’s core from each slice. Alternatively, you can use a pineapple corer to more quickly shape rings, though you’ll lose a bit of pineapple compared to the hand-cut method.

How to Use Fresh Pineapple in an Upside Down Cake

Once you have your pineapple rings, you’ll notice that they are probably larger than the rings of canned pineapple. You will need to be creative when putting them into your baking pan. Start with the center ring, then use large pieces (half rings) to fill in as much space as you can. When most of the bottom of the pan is covered in pineapple, you can add in some cherries (if you’re a traditionalist) or small pineapple chunks (if you just want as much pineapple as possible) to fill in the gaps.

From there, you can proceed with your recipe as written. The finished cake may have a slightly different look to it, but it will be at least as delicious and a lot more satisfying to eat.

The post How to Use Fresh Pineapple in an Upside Down Cake appeared first on Baking Bites.

Istanbul & Beyond Author Robyn Eckhardt

Istanbul & Beyond has been named as one of the top cookbooks of Fall 2017 by Epicurious, Publisher’s Weekly and Tasting Table. But the reason I’m so excited about it is that I’ve had wonderful food on my two trips to Turkey. There is so much beyond just the typical kebabs you find in Turkish restaurants in the US. Recently I spoke with author Robyn Eckhardt about the book. 
How many years did the cookbook take to write and how many trips did you make to Turkey? 
We started research in 2011 and turned in the manuscript 5 years later. Probably about 13 or 14 trips, our first trip was in 1998. We were living in China and moved back to the Bay Area and I began studying Turkish and then we started going almost every year for 2-3 weeks. At this point I can talk to anyone in Turkish about anything food relatied. 
After all that research, how did you decided what should go in the book? 
I focused on things that were not in other books, I wanted to highlight things that were not paid attention to. It’s about home food what people eat everyday.
Like many tourists, I’ve been to Istanbul, Ankara, Capadocia and the Mediterranean coast. What are the regions that you recommend visiting for foodies?
Unfortunately some of the regions are not safe to travel to right now. But the Black Sea coast is one of my favorites. The climate is a bit like the Pacific Northwest, you can expect rain but you’re there for the food. September to May is the fishing season. The anchovies get an extra layer of fat, they call them the prince of fishes. Don’t go in the Summer, there are no fish and it’s packed with tourisits. 
What were the most surprising recipes you came across in your research? 
Cornbread, whole dried corn kernals, collard greens. It was a trip to the Black Sea that inspired the book. We’d spent 4-5 months and were discovering dishes we never thought were Turkish like cabbage rolls—I assoicate those with the Balkans and Russia. I didn’t really think of things like baba ghanouj and hummus made from a dried fava bean puree were Turkish. All of the ways they make meatballs. I’m used to grilled kofte from Istanbul but in the East they are made with pumpkin and spiced butter. I would never have imagined also curry. I never associated curry powder with food in Turkey. 
What misperceptions do people have about Turkish food? 
So many! That all Turks eat a lot of meat. That everyone eats lamb which they don’t in the Northeast. Meat is eaten in cities but in rural regions animals are raised for dairy and meat for income. So more dairy is consumed, chickens. Also syrup sweets, dried fruit, grape molasses. One more thing is that mezze are part of the Turkish diet. Mezze is food to go with drinking and In Eastern Turkey there is not much mezze culture. 
What are the 2-3 recipes you most hope readers will try? 
I hope they will try the meatballs with pumpkin and spice butter because it is delicious and surprising. It uses purple basil but I have a substitution if people can’t find it. The technique for chopping in seasonings to the meatballs can be applied to other recipes too, it makes them lighter. I hope they will try one of the cheeses, they aren’t hard at all. The Hatay chile cheese is really simple and mind-blowing and it’s versatile and can be eaten with flatbread. And I hope that people will try the okra dishes—either okra soup with a tiny bit of meat and another from the Southeastern with meat and pepper paste. It has converted okra haters! And you can easily find okra frozen if not fresh. (You can find the recipe for the meatballs in this recent article in the Wall Street Journal)
Where do you recommend for Turkish food in the Bay Area? 
Istanbul Modern is a pop-up in SF run by a husband and wife team, he’s Turkish and she’s Mexican. They both worked at top restaurants including Eleven Madison Park and Blue Hill at Stone Barns. They are doing different and interesting things. Note: There are still seats available for the Istanbul & Beyond cookbook event they are hosting on Sunday November 19, 2017 in San Francisco. 
Disclaimer: I received at review copy of the cookbook Istanbul and Beyond, I was not compensated monetarily for this or any other post. This post does include an affiliate link.