Currently, I am using condensed milk together with whole grain cereal. So, I was wondering if it is possible to use other type of milk - such as low-fat milk powder and cook it together with whole grain cereal?
Please note that I have not heard of people using milk powder and cook together with whole grain cereal and so was wondering if there are people out there using milk powder together with whole grain cereal and cook together.
Yes, every morning when bacon is not on the menu
** Use Microwave oven if you don't have your own Thermonuclear generator
Possible Duplicate: How does commercial whole grain bread stay fresh for so long? Does anyone know what store bread's secret is to making certain loaves of bread super soft for more than a day? Is it generally some preservative that you normally would not add yourself? Whenever I try to make a loaf of bread, it is best right out of the oven. The next day, it does not taste as great unless I toast it. I am trying to find the world's most softest resilient bread to keep. Thanks. :-)
I read this question - What is the effect of poaching fish in milk? and was surprise that one can poach fish using milk. However, I was wondering if the milk will be spoil if it is continuous being cooked? And also would it be better if milk powder is used instead of just fresh milk?
as an ingredient, but isn't used in the whole recipe. I think thats an error in my recipe book, so I brought the cream together with the milk to a simmer. Another thing that caused the wrong consistency... to the yolks, whisk it together and then pour it back into the pan to the rest of the hot liquid. I think I've also done this right - I had no scrambled eggs. Now it says to cook it over low heat while... milk and some tablespoons of rosewater and syrup, I haven't used enough gelatin I believe. So what do you think, have I identified the right components that caused my attempt to fail? Or do you notice
Possible Duplicate: What should I look for in a good, multi-purpose chef's knife? Hi guys Just wondering what people consider to be the best Cooks knifes you can get? I've been to a couple of shops and a lot of people are saying that you can't go past the Japanese Knifes... Specifically Kikuichi. The one I have had 3 different places try and sell me is the Kikuichi Gold Elite Damascus Gyuto 210mm - http://www.chefknivestogo.com/kigoelsugy21.html So what do people think? Is this a good knife? For the money is there better out there? Cheers Anthony
Possible Duplicate: How do you cook a steak like those found in fine steakhouses? hi, I have tried several times to cook steak at home but they were not as delicious and good as they were at restaurants. I used pan to cook that and just a little oil so that it wouldn't stick to pan. the heat was at the low level. what is your advice on this? what type of equipment should I use? grill? thanks.
I froth my milk using the steam wand on my espresso machine. With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the time. However, when I instead use a local, grass-fed, organic whole milk (whose flavor I prefer to the national brand), I am only able to produce a perfect micro foam about 20% of the time. What could be causing this? Could it be differences in the fat content? (They are both labeled "whole".) Does it have something to do with the fact that the national brand was likely from grain/corn-fed cows, whereas the local brand is grass
I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy. Tonight I'm making something which I would call a stew, but with much less liquid... but it's being done very slowly. So, of curiosity, what would be the best term for it? Here's what I did: * wash/scrub and trim four large carrots * eat two tangerines, washing the rinds... (forming a ring around the edges) * season four raw chicken thighs which seasoned salt, chili powder, minced ginger, whole cloves, and oregano and place those on the bed of carrots. with just enough
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading..., the soaker, water, salt and instant yeast. Mix together. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes. Sprinkle some
Commercial soy milk is fortified with lots of different vitamins. Is it possible to add these vitamins to homemade soy milk? If so how would you do it? I'm not sure if we absorb the vitamins... calcium, and state its a matter of mixing in a powder and shaking before drinking to keep dissolved: http://www.livestrong.com/article/362920-how-to-fortify-homemade-soy-milk/ http://www.makesoyamilk.com......). Wondering if it's also just a matter of mixing in a powder (like ground up multivitamins) and keeping suspending by shaking or the edition of additives like emulsifiers.