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Soft Caramels:
3 c. brown sugar
2 c. light corn syrup (one bottle)
1 c. butter (2 sticks)
3/4 c. sweetened condensed milk (one can)
1/2 tsp. vanilla
Candy thermometer
Heavy saucepan
Wooden spoon
Combine sugar, corn syrup, butter and condensed milk in heavy pan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture boils. Continue cooking to 248 degrees stirring now and then to prevent scorching. This takes about 20 minutes of continuous boiling over pretty vigorous heat.
Remove from heat, add vanilla. Pour into 9 x 13 buttered pan. When firm, cut into 1" squares and wrap in waxed paper. Makes about a million.
Tips:
-Make sure the candy thermometer doesn't touch the bottom or side of the pan.
-Cut waxed paper into 4" squares while waiting for the caramel to cool.
-Be very careful not to burn yourself on the molten caramel-- don't lick the spoon!
-If the caramel doesn't harden when it cools, scrape it back into the pot and heat it up again, making sure to get it to the proper temperature.
-I usually use a spatula to transfer about 1/4 of the hardened caramel onto a cutting board, where I use a sharp knife to cut it into 1 inch strips, and then cut each strip into one inch pieces, and wrap them as I go along.
-Don't be afraid to crank the heat up to high or medium high if the caramel mixture is taking a long time to reach 248.
-Stir continuously to prevent the mixture from burning.
-Resist the urge to eat more than five in one sitting. Tummy ache!
This is my father. He likes to cook. Secretly, I think this is where my pyro-ness comes from.
haha.
Today, school was a half-day...
and I was sick and missed it.
D=
I need to be betterrrrr!!
There's only 5 days until my Craig Owens concert!!
Madame Gigi was so angry and said:
"Oh mon Dieu! Nobody can see me this way…!!!
Fix my hair girl, you.... *+·&*** (Bad words in French)"
done!!!! finally!!!!
after many round of sketches...
finally!! printed and framed!!
i love this little frame from ikea!
gotta go back and get more : )
just uploaded on etsy : )
who says cooking is difficult? I think our older generation make it sound like a rocket science ... a month or so into regular cooking ~ woah you start making real good stuff =)
*Proudly Nods*
Just to keep a receipt .. I shoot what I cook ;-)
Some yummy Qeema Bharri Mirchein (Minced Meat stuffed Capsicums) are being steamed above ... and He thinks I made this real yum.
Wana have some?
BTW the recipe was my own ;)
ps: read the tags to know more...
Happy Weekend Ahead ~ Prayers =)
www.wearandcheer.com/quinoa-roasted-poblanos-black-beans-...
Quinoa and black beans salad are magically very healthy and just fantastic, full of fresh flavor. Black bean is very healthy and tasty food ingredient. This recipe is very easy and simple for making, your family and friends will like this recipe. Let’s know about this quick recipe.
Read a...
by Farida Sarwar on Wear and Cheer - Fashion, Lifestyle, Cooking and Celebrities - Visit Now www.wearandcheer.com/quinoa-roasted-poblanos-black-beans-...
You must like it and share it with your friends.
Fired Canon 420 threw cheese grater at camera right and a Canon 580 flash threw a blue glass I had laying around. I fired both with a STE2. This is my first time on Strobist, I came across the site only a couple of weeks ago and can't get enough! I am only a hobbyist so I would love any feed back.
making up a pizza for Friday night, with a "house white" from a cask...
The pizza base was a little light and squeezed through the holes in the tin base. Shaved them off before going into the oven on the stone plate.
Turned out very tasty..
Cooking for Hwachae(Flower Punch)
March 31, 2016
Institute of Traditional Korean Food, Jongno-gu, Seoul
Ministry of Culture, Sports and Tourism
Korean Culture and Information Service
Korea.net (www.korea.net)
Official Photographer : Jeon Han
This official Republic of Korea photograph is being made available only for publication by news organizations and/or for personal printing by the subject(s) of the photograph. The photograph may not be manipulated in any way. Also, it may not be used in any type of commercial, advertisement, product or promotion that in any way suggests approval or endorsement from the government of the Republic of Korea.
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윤숙자 교수의 화채(花菜) 만들기
2016-03-31
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
Cooking for Gujeolpan(Platter of Nine Delicacies)
August 3, 2016
Institute of Traditional Korean Food, Jongno-gu, Seoul
Ministry of Culture, Sports and Tourism
Korean Culture and Information Service
Korea.net (www.korea.net)
Official Photographer : Jeon Han
This official Republic of Korea photograph is being made available only for publication by news organizations and/or for personal printing by the subject(s) of the photograph. The photograph may not be manipulated in any way. Also, it may not be used in any type of commercial, advertisement, product or promotion that in any way suggests approval or endorsement from the government of the Republic of Korea.
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윤숙자 교수의 구절판 만들기
2016-08-03
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
Immersing the shea in boiling water will help to separate the butter from the other components of the kernel, and including impurities which settle to the bottom. Once removed, the butter floating on the surface is kneaded before being cooked to allow the water to evaporate and the impurities to settle, Burkina Faso.
Photo by Ollivier Girard/CIFOR
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