How to Make Cold Coffee

How to Make Cold Coffee 

When it is too hot for hot coffee, consider making your own ice cold drink with caffeine. It is easy to make, and there are several ways to make iced coffee, depending on whether you prefer to start with cold or hot coffee.

Prepare cold. This method will provide a sweet, tasty coffee ice cream with up to 67% less acidity than hot coffee. Cold preparation also eliminates some of the bitter and undesirable traits that are obtained from hot coffee.

Mix water and coffee. Put the ground coffee measure roughly to your taste in a jar. A dark whole-body roast will give the coffee a richer flavor. Add water. Pour nine cups of cold water or at room temperature into the jar.

Sheer. Cover the pan and let it empinarize for at least twelve hours in a cool place.

After soaking, you must separate the soil from the water.

Skip the coffee. Decant the coffee, casting through a fine mesh sieve, into another container.

Place a coffee filter (two paper towels too) on the sieve and gently pour the mixture to remove the last of the reasons.

It ends up with a sweet, full-bodied concentrated coffee.

I serve! In a glass, add the desired amount of ice, and a portion of concentrated coffee to three parts of cold water or milk. Add the sugar, if desired.

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How to Make Strawberry Milkshake

How to Make Strawberry Milkshake 

Milkshakes strawberries are an excellent drink for a hot day. Here it is how one.8 to 12 tablespoons of vanilla ice cream

Milk 1/2 cup

14 to 18 strawberries

Strawberry syrup 1 tablespoon

Ice 1 cup

Place the vanilla ice cream balls in a blender. For more flavor, use strawberry ice cream instead.

Pour the cup of milk.

Add the strawberries.

Pour in the strawberry syrup.

Add the cup of ice.

Mix until smooth.

Pour the dough into the cup. Add a straw and serve ..

Completed.

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How to make white chocolate brownie

How to make white Chocolate Brownie

Cocoa butter in white chocolate makes this brownie richer, and the color looks great with chocolate chips. This recipe makes 3 dozen brownies.Ingredients

10 ounces of white chocolate

1/2 cup (1 bar or 115 g) butter or margarine

1 1/2 cup (190 g) flour

Baking powder 1/2 teaspoon

1/4 teaspoon salt

3 eggs at room temperature

1 1/2 cups sugar (300 g)

Vanilla extract 1 teaspoon

6 ounces milk chocolate

1/2 cup sliced ​​almonds (optional)

Preheat oven to 350 ° F / 180 ° C.

Lignez the bottom of a 23 x 33 cm (9 x 13 inches) mold with parchment paper. Butter the mold and sprinkle with flour.

Melt white chocolate and butter in a small saucepan over low heat; Shake well to mix. Remove the chocolate mixture from heat and cold.

Mix the flour, baking powder and salt in a medium bowl. Set aside. Eggs and sugar heat at high speed with an electric mixer until thick and lemon-colored. Add the vanilla. Gradually add the white chocolate mixture, then the flour mixture. Beat until well blended.

Add the chocolate and 1/4 cup almonds.

Spread in prepared dish and sprinkle remaining almonds. Bake for 30-35 minutes.

Cool in the pan for 10 minutes, then cut into bars and cool.

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How to make Chocolate Brownie

How to make Chocolate Brownie 

When you need your chocolate solution to be served hot in tender pieces, bite size, nothing fills the bill like freshly baked chocolate brownies. Here are some recipes with rich, sparkling, chocolate flavor to help you take care of your needs in a delicious style! Also, do not forget to add chocolate :) and a garnitures.Méthode: chocolate brownies Basic Ingredients

1-3 cup (8 oz / 225 g) sugar

1/3 cup (2 oz / 50 g) flour, sifted

1 C. In a teaspoon of salt. Note: If you use the salted butter, do not add salt.

1/2 c. In baking powder tea

3-1 / 2 oz (100 g) unsweetened chocolate, finely chopped

C. In the table (4 oz / 113 g) unsalted butter, chopped large

2 large eggs beaten

Vanilla extract 1 teaspoon

1 cup toasted walnuts

Sugar confectionery (to taste) Make the preparation work. Place the oven rack in the middle position and heat the oven to 350 ° F (180 ° C).

Grease the baking dish, making sure you get all the corners.

Mix the dry ingredients. In a small bowl, combine the flour, baking powder and salt

Prepare the chocolate. In a medium-sized saucepan or water bath, slowly melt the pieces of chocolate and butter until completely combined. Stir occasionally. When finished, remove the sugar chaleur.Ajouter. Beat sugar a few tablespoons at a time in the chocolate mixture until blended. Then add the dry ingredients.

Add the beaten eggs to the mixture. Beat well, then add the vanilla. Beat until the dough is completely combined, then pour into a greased baking dish.

Bake for about 30 minutes. Cooking test by inserting a toothpick in the middle. If it comes out with the dough, it is not done yet. If it is dry, remove it. Ideally you want to have some crumbs attached to toothpicks so your chocolate cupcakes will be the right one! The exteriors are clear with the rest of the sticky intestines.

Allow to cool on a rack for one or two hours. Decorate with icing sugar and toasted nuts if desired.

Enjoy!

How to make Potato Chips

How to make Potato Chips 

Prepackaged potatoes are easy to find and cheap to buy, but they do not have the same sweet flavor and versatile options that house the chips. Potatoes can easily be sliced ​​and potatoes cooked in their own boiler. Use the type of oil and seasoning when cooking kettle potatoes to customize an appetizer that suits your tastes.

Clean and peel the potatoes you need depending on the amount of chips you want to make. If you want healthier toes leave the skin clean and good.

A medium-sized potato provides about 10 to 15 chips, although the amounts vary depending on the size of the potato and how thin it looks.

Idaho potatoes are recommended for the chips, but you can use whatever variety you have on hand.

Cut the potatoes as thin as you want, place the slices in a large bowl of water to remove excess starch and prevent browning.

A mandolin cutter can be used to cut a thin and uniform and greater convenience.

Fill 1/3 of a large pot with oil of your choice and heat to 300 degrees Fahrenheit (149 degrees Celsius).

Recommended oils include canola, rice and vegetables because they have little flavor and do not change the taste of potatoes. Canola oil is the healthiest of these options as it is low in saturated fats and high in heart healthy omega-3 fats.

Transfer the potato slices into the large bowl of water in a colander. Shake off excess water and pat dry potato slices with paper towels. Mix the potato slices in hot oil, cook until they appear white and matte. Remove slices of oil with a slotted spoon and place in a dish covered with paper towels.

Do not whip the potato slices. Cook in separate batches with each batch composed of a single layer on the surface of the oil.

Increase hot oil to 350 degrees Fahrenheit (177 degrees Celsius) and re-dipped chips, batch cooking until golden sparks and crisp.Transfer with the skimmer to a dish covered with fresh paper towels. Pat chips gently with paper towels in extra to absorb excess oil with salt oil.Saason or seasoning you want.

Depending on your tastes, you can combine common salt with garlic powder, cayenne pepper, onion powder, mustard powder, dill or other seasoning mixtures.

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HOW TO MAKE MACARONI CHEESE

HOW TO MAKE MACARONI CHEESE 

Before macaroni and cheese came from the carton, which was delicious house, frying pan. Here is a creamy recipe, easily surpassing the box by a pasta book elbow mile.1

½ cup butter (1 stick)

½ cup flour

4 cups milk

½ teaspoon dried mustard or until 1 teaspoon. Dijon mustard (optional)

Some tremors of cayenne pepper (optional)

10-12 ounces extra strong cheddar cheese

½ c. In a teaspoon of salt (to taste)

Coals with butter (optional) Heat the milk (on the stove or in the microwave), but do not boil. Keep it warm.

Grate the cheese into large chunks and set aside (a food processor with a grater disc will do this quickly) Bring a large pot with water to a boil, add salt to the water, then add the macaroni. When the macaroni is in the water, start the next stage (the sauce). You want the sauce and macaroni are arranged more or less at the same time.

Be sure to mix the macaroni moment in time so that the pieces do not stick together.

If you are going to put the macaroni and cheese in the oven for cooking, you can remove the water from the pasta when it is slightly undercooked. It will cook a little longer in the oven, and if it is perfectly prepared when it comes, it could be too soft. Make the white sauce. Melt the butter over medium-low heat, then add the flour with a whisk (called a roux). Turn on the burner a bit and let the red bubble a few minutes (make sure the butter does not burn). Continue stirring to cook the flour a little, but do not leave brown. Add hot milk at the same time, shake vigorously with a whisk to smooth the lumps. Beat the mustard and pepper if used and let the sauce boil gently for about 2 minutes.

It's just one of the many cheese sauces you can make. For a change, try other cheese sauces, such as making the Mexican white cheese sauce.

White sauce (also called bechamel) can also be made in the microwave.

Drain the macaroni, which involves a few shakes to get as much water as possible. Some people prefer to rinse the pasta briefly to keep on receiving flour (which removes excess starch released by heat).

Remove the sauce from the pan and stir in the grated cheese and cooked macaroni. Stir until well blended, then add salt and pepper to taste.

Serve or bake. If you want to cook macaroni and cheese, put them in a baking dish, sprinkle more cheese or breadcrumbs with butter on top and bake for 20-30 minutes at 371 ° C (375 ° F).

The cooked version is less cream and a crunchy top.

For butter bread crumbs, heat a little butter in a small saucepan and add the crumbs or make them in the oven as described in How to make crumbs with butter.

For best results, get small networks.

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How to make White Sauce

How to make White Sauce 

It is a microwave, easy safe white sauce recipe. No need to measure ingredients or too étroitement.Plain flour for all use

Butter

About 1 liter (0.3 US gallons) of milk

Heat a little butter in the heat resistant jar / bowl for one minute until it melts - 50 g or about 1 liter of sauce.

Remove from the microwave and add enough flour to make a paste as the consistency of the peanut butter. The ratio of butter to flour should be 1 to 1; 50 g flour 50 g butter. Return to the microwave and cook one minute intervals, stirring with a whisk until the flour / butter mixture resembles coarse sand - this is important. At this point, you have created a roux. Stir around a quarter of milk - do not worry about lumps, just give it a good stir.

Return to the microwave and cook for a minute until thick paste and probably full of lumps. Give him a very good whip at this stage to break the lumps.

Add a little milk and give another good mixer, repeat until all the milk is added.

Return to the microwave and cook one minute intervals, stirring in the middle, until the sauce is actually reduced - it should boil or it will taste a floury.Add a little milk to make it thinner if needed.finish