There is no single recipe for curry powder. It was invented by the British in India as a quick substitute for the thousands of different spice blends Indian cooks make for themselves. A basic curry powder includes black pepper, chili, coriander, cumin, ginger and turmeric in varying proportions; it often has fenugreek and oily spices such as cardamom, cinnamon, cloves and mace, and can include cassia leaves, curry leaves, mustard and poppy seeds too. To make your own, experiment until you find a mixture you like.
Thursday, March 14, 2013
Well, I learned something new today and to think I went to college for this kind of stuff. I had never considered what curry powder was, so I looked it up. Here's what I found.
There is no single recipe for curry powder. It was invented by the British in India as a quick substitute for the thousands of different spice blends Indian cooks make for themselves. A basic curry powder includes black pepper, chili, coriander, cumin, ginger and turmeric in varying proportions; it often has fenugreek and oily spices such as cardamom, cinnamon, cloves and mace, and can include cassia leaves, curry leaves, mustard and poppy seeds too. To make your own, experiment until you find a mixture you like.
There is no single recipe for curry powder. It was invented by the British in India as a quick substitute for the thousands of different spice blends Indian cooks make for themselves. A basic curry powder includes black pepper, chili, coriander, cumin, ginger and turmeric in varying proportions; it often has fenugreek and oily spices such as cardamom, cinnamon, cloves and mace, and can include cassia leaves, curry leaves, mustard and poppy seeds too. To make your own, experiment until you find a mixture you like.
Friday, March 8, 2013
Queso Fresco Class
I am considering giving a class on making Queso Fresco "Fresh Cheese". It appears to be quite simple, but I just wonder how the people in Newton would respond. Here is the recipe.
* To help prevent infection.....
1. Boil all cheese-making equipment between uses
or
Soak all cheese-making equipment in a bleach-water solution for 2 minutes. (Bleach-water-add one tablespoon of bleach to one gallon of water.)
2. For best-quality cheese, use new cheesecloth each time you make cheese. (Reuse cheesecloth only if it has been washed, then boiled, or soaked 2 minutes in bleach-water.)
SAFE Queso Fresco Recipe
* Place one tablet Junket Rennett into 1/2 cup cold tap water until dissolved.
* Mix one quart cultured buttermilk with two quarts pasteurized milk.
a. Add 7 teaspoons white vinegar to the milk mixture.
b. Mix well.
c. Heat milk to 90*F. Remove pan from the heat.
d. Add dissolved Rennet and mix for about 2 minutes.
* Let stand for 30-40 minutes until curd is firm.
* Cut curd into 1-inch cubes and let stand for about 5 minutes.
* Heat curds and whey to 115*F(without stirring), remove pan from the heat, then let stand for 5 minutes.
* Pour mix through cheesecloth and allow to drain for 5 minutes.
* Form curd into a ball and twist the cheesecloth gently to squeeze out the whey.
* Break up curds into a bowl and add 1 3/4 teaspoons of salt.
* Mix in salt and let stand for 5 minutes, then squeeze again as before.
* Form the cheese. Romove from form. Refrigerate.**
**Cheese made from this recipe can be safely stored in a refrigerator for no more than 1 week.
Recipe from a publication produced by the Pacific Northwest Extension.
I plan to try this recipe soon. I'll let you know how it turns out.
* To help prevent infection.....
1. Boil all cheese-making equipment between uses
or
Soak all cheese-making equipment in a bleach-water solution for 2 minutes. (Bleach-water-add one tablespoon of bleach to one gallon of water.)
2. For best-quality cheese, use new cheesecloth each time you make cheese. (Reuse cheesecloth only if it has been washed, then boiled, or soaked 2 minutes in bleach-water.)
SAFE Queso Fresco Recipe
* Place one tablet Junket Rennett into 1/2 cup cold tap water until dissolved.
* Mix one quart cultured buttermilk with two quarts pasteurized milk.
a. Add 7 teaspoons white vinegar to the milk mixture.
b. Mix well.
c. Heat milk to 90*F. Remove pan from the heat.
d. Add dissolved Rennet and mix for about 2 minutes.
* Let stand for 30-40 minutes until curd is firm.
* Cut curd into 1-inch cubes and let stand for about 5 minutes.
* Heat curds and whey to 115*F(without stirring), remove pan from the heat, then let stand for 5 minutes.
* Pour mix through cheesecloth and allow to drain for 5 minutes.
* Form curd into a ball and twist the cheesecloth gently to squeeze out the whey.
* Break up curds into a bowl and add 1 3/4 teaspoons of salt.
* Mix in salt and let stand for 5 minutes, then squeeze again as before.
* Form the cheese. Romove from form. Refrigerate.**
**Cheese made from this recipe can be safely stored in a refrigerator for no more than 1 week.
Recipe from a publication produced by the Pacific Northwest Extension.
I plan to try this recipe soon. I'll let you know how it turns out.
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