Pancake lagii..

Rasanya ga pernah bosan dengan nge-pancake ini, udah beberapa hari gak bikin sarapan pancake, eh suami request (agak maksa sih requestnya) karna udah lama minta nya hihihi. Dan karna kehabisan tepung akhirnya semalam aku minta suami belikan tepung di indomaret.
Karna semalam juga lagi browsing menu eggles dan vegan kok ya langsung kepingin eksperimen, karena memang mestinya atau udah waktunya untuk lebih concern about healthy diet (maklum dah kepala 3 umurnya). atau karena keabisan telur ya jadinya cari resep yang tidak pakai telur.. hihihihi

Dan resep sarapan pagi ini adalah
The Best Vegan Pancakes Ever!

Kalap benernya lihat resep-resep di web ini. Tapi ga boleh maruk ah, nyobain satu dulu. Ada yang di skip dengan sengaja ada juga yang ga sengaja karna lupa, dan ada yang gak ada.

Tepungnya pakai all purpose semua, eggless lho nih pancake, oatmeal punya si adek, aku kelupaan kasih garam, susu nya pake dairy bukan almond milk. Untuk hasil jadinya sih fluffy banget mentul mentul, chocolate nya kurang nendang ya musti ditambahin dikit lagi atau nambah choco chips hmmm, gula nya ku tambahin 4 sdm, soalnya diprotes kurang manis ma pak suami.

so selamat mencoba...

Kitchen dictionary: ingedients: chocolate

  

source: http://en.wikibooks.org/wiki/Cookbook:Chocolate

Chocolate is a common ingredient in many kind of sweets. It is made from the fermented, roasted, and ground seeds of the tropical cacao tree. The substance yielded is intensely bitter. In the U.S. this substance is usually sweetened and the sweetened product is referred to as chocolate.

History

The word "chocolate" comes from the Aztecs of Mexico, and is derived from the Nahuatl word xocolatl, which is a combination of the words, xocolli, meaning "bitter", and atl, which is "water".

When it was first introduced into European culture, chocolate referred to a bitter beverage, often with Chili pepper and/or Corn added. It became popular in Europe only after these ingredients were replaced with Vanilla and Sugar to make the beverage we now know as hot chocolate.

Chocolate Making

To prevent the fatty skin that forms on hot chocolate, a defatted product known as cocoa was developed. The terms "hot cocoa" and "hot chocolate" are now often used interchangeably, but they denote a difference in the amount of cocoa butter in the beverage. Excess cocoa butter from this process is now used to make chocolate bars more durable and palatable, so that cocoa and chocolate are almost always made in tandem. As a general rule, elite cocoa makers (Hershey, Nestle) make good-but-not-excellent chocolate, and elite chocolate makers (Scharffen Berger, Ghiradelli) make good-but-not-excellent cocoa.

A further elaboration was the development of Dutch process cocoa, in which some of the acids in the chocolate liquor are neutralized to reduce its sour taste and allow more subtle flavors to come to the fore. A given amount of Dutch cocoa therefore tastes more chocolatey than the same amount of unprocessed cocoa. In the ingredients list of commercial foods, it is often listed as "cocoa processed with alkali".

Types of Chocolate

Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration.

There are many kind of chocolate, including:

Unsweetened or Baking Chocolate

Unsweeted chocolate, or baking chocolate, is simply chocolate with nothing added. It has a very bitter flavor so is not often eaten plain, but it is used in baking.

Dark Chocolate

Dark chocolate has no added milk, but does have sugar added, and is sometimes called plain chocolate. The U.S. government calls this Sweet Chocolate and requires 15% concentration of chocolate liquor. European rules specify 35% cocoa solids.

Researchers in Scotland and Italy say dark chocolate has much better anti-oxidant properties than milk chocolate - and much like drinking red wine in moderation, it may help protect against heart disease and cancer.

Bittersweet and Semi-Sweet Chocolate

Bittersweet and semi-sweet chocolates are dark chocolates with high percentages of cocoa liquor (bittersweet having more than semi-sweet) and added sugar. They have a bitter flavor and are mostly used for cooking, but can be eaten plain. The two are interchangable in most recipes.

Milk Chocolate

Milk chocolate is chocolate with milk and sugar added. The U.S. government requires 10% concentration chocolate liquor. European rules specify a minimum of 25% cocoa solids.

White Chocolate

White chocolate is a confection based on cocoa butter and sugar, but not the cocoa solids.

Cocoa Powder

Cocoa powder is an unsweetened chocolate with most of the cocoa butter removed and pulverized into a powder, making it more convenient for cooking since melting is not required.

Chocolate Chips

Chocolate chips are small chunks of sweet chocolate, often sold in a round, flat-bottomed teardrop shape, usually 1 cm in diameter.

Storing Chocolate

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 degrees Celsius (59 to 63 degrees Fahrenheit), with a relative humidity of less than 50%.

Chocolate should be stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate should be protected from light by storing in a dark place or wrapping in paper.

Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day can result in an oily texture. Although visually unappealing, these conditions are perfectly safe for consumption.

Kitchen dictionary: ingredient: arrowroot

An herbaceous, tropical perennial plant with a creeping rhizome indigenous to the tropical Americas. The plant has fleshy cylindrical tubers, from which the final product is derived. Arrowroot grows for 6 - 12 months before harvest. The starch is extracted from the rhizomes not older than a year. The starch can be used as a thickener for sauces and gravies. It is also used for making clear glazes for fruit pies. In South America, the starch is used by the natives as babypowder, being a very light weight white powder that when applied to the skin, gives a soft, silky smooth feel.

Ingredient

Season: available year-round

Substitutions: 2 tsp arrowroot = 1 tbsp all-purpose flour = .5 tbsp cornstarch, potato starch or rice starch

Read more at: http://www.food.com/library/arrowroot-365?oc=linkback

Kira-kira artinya begini kali yaa, garut itu sejenis tanaman herba, tumbuhan tropis dengan adat rimpang, tanaman menjalar. Tanaman ini memiliki umbi silinder berdaging, dari mana produk akhir berasal. Garut tumbuh selama 6 - 12 bulan sebelum panen. Pati yang diekstrak dari rimpang tidak lebih dari setahun. Pati dapat digunakan sebagai pengental untuk saus dan gravies. Hal ini juga digunakan untuk membuat glasir yang baigus untuk pie buah. Di Amerika Selatan, pati digunakan oleh penduduk asli sebagai babypowder, menjadi bubuk berat yang sangat ringan putih yang bila diaplikasikan pada kulit, memberikan nuansa lembut, halus seperti sutra.

bahan

Musim: tersedia sepanjang tahun

Substitusi: 2 sdt garut = 1 sdm tepung terigu = .5 sdm tepung maizena, tepung kentang atau beras pati

Agak bingung ya saya dengan terjemahan google jadi sebagian saya terjemahkan sesuka hati. Maap kalau tidak nyaman bacanya. Hwehehehe

Kitchen dictionary: al dente

Apa sih al dente ini? Apakah masih saudaraan dengan al capone, aladin, alibaba?

Kita sering dengar istilah al dente di iklan-iklan pasta dan mungkin pas acara masterchef, kalo pas lagi tantangan masakan italy dan masak pasta naaaah pasti bakal dengar kata ini supaya pastanya layak dimakan. 

Al dente basically means “to the tooth” in Italian. This is the desired texture achieved when cooking pasta. When pasta is cooked al dente it should have a slight resistance when being chewed. The pasta should be cooked fully but not soft. Most cold pasta salads require pasta that is cooked al dente, so it retains some firmness.

Ethnicity: Italian Technique

Sumber: food.comhttp://www.food.com/library/al-dente-851

Terjemahannya kira kira begini nih kalo lihat di mbah google

Al dente pada dasarnya berarti "gigi" dalam bahasa Italia. Ini adalah tekstur yang diinginkan tercapai saat memasak pasta. Ketika pasta dimasak al dente itu harus memiliki ketahanan sedikit ketika sedang dikunyah. Pasta harus dimasak penuh tapi tidak lembut. Salad pasta dingin yang paling membutuhkan pasta yang dimasak al dente, sehingga mempertahankan keteguhan beberapa.

Etnis: Teknik Italia

cerita: selembar pancake..

menu wajib breakfast akhir akhir ini.. dan uniknya setiap nge-pancake resepnya selalu beda, entah sayanya yang ingin modifikasi, entah moodnya yang membuat batter dari pancake ini beda-beda, kadang pingin sedikit encer tapi kata suami jadinya terlalu tipis, iya lah.. kan emang luber jadinya, nah hari ini nih yang pas banget, batternya agak kental jadi si pancake ini jadi agak tebal tapi fluffy, biarpun dah dingin sampe jam 3 sore pun masih enyaaaak dimakan nya.

kemaren sempat nambahin apple yang tadinya mau di blender buat si adek, ternyata blendernya mendadak ngadat, ya bisa dimaklumi, blender ini usianya sama dengan usia pernikahan saya. merknya sih lokal, dapat kado dari rekan kerja dulu, alhamdulillah bermanfaat banget, buat blender bumbu, buat bikin juice, ya alhamdulillah yaaah.. dan ngadat ini juga mungkin rangkaian dari peristiwa kapan hari si blender ini ngambek karna saya paksa nge-blender daging, pinginnya sih bikin spaghetty, gak pake ke pasar untuk nggilingin daging di tukang giling daging yang bisa-bisa bercampur ama yang namanya macam-macam daging..(yaiiiick..) balik ke pancake, nah akhirnya setelah batter si pancake ini jadi saya cemplungin lah itu si apple (bukan iphone, ipad or sejenisnya ya) dan hasilnya diprtes ama suami, padahal menurutku it's unique, karna ada rasa asem manis nya si apple yang nyampur dengan vanilla butermilk pancake ku. Oke, ku anggap reject karna suami gak suka, orang rumah sih gak komentar (takut dilempar double pan .. kali yaaa #yang masak galak) ^_^.

pancake modifikasi berikutnya, normal ajah sih, cuma tambahin taburan choco chips nya collatta, adek-adek ipar saya suka banget, suami juga seems interested at the first bite, tapi udah abis selembar dia bilang "ummik, aku kurang suka cokelatnya, agak pahit..", "ehmmm, iya kah ba?, ok next time cari choco chips yang lain ya", beda ama adek-adek ipar yang diem-diem udah ambil 2 lembar. ya berarti pancake "bertahilalat" ini enak donk yaaa?.. karna hari ini pancake itu dicari lagi...

harus nya blog ini saya kasih nama miss pancake ya, karena saya seringnya bikin pancake daripada cookies.. hwahahaha.. tunggu ajah nanti kalau udah dibelikan loyang, ssssstttt..


besok bikin pancake apa lagi yaaaa...???

Kitchen dictionary: Achar

 

 

Achar

 

An east Indian word referring to pickled and salted relishes which can be made sweet or hot. It can be sweet or hot and a combination of many vegetables and fruits.
plural: achar

Ingredient

Season: available year-round

How to prepare: Achar is like chutney in that a little goes a long way and is used as a condinment to accompany a meal.

Popular Achar Recipes
 

Tomato Achar

4 large ripe tomatoes or 2 cups ripe cherry tomatoes
5 fresh hot red chili peppers, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seed
1 tablespoon mustard seeds
1 teaspoon ground szechwan pepper (timur)
1/4 teaspoon asafetida powder
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1 tablespoon mint leaf, chopped (optional)
1 tablespoon cooking oil
salt

Garnish

1 tablespoon oil
1 teaspoon fenugreek seeds
10 cloves garlic, thinly sliced
2 tablespoons chopped cilantro

Directions:
Roast tomatoes in oven for about 30 minutes, or until charred.
Remove charred skin and reserve flesh in a bowl.
In a sauce pan, heat oil.
Add cumin and mustard seeds; fry for 30 seconds or so.
Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired).
Transfer into a large bowl.
For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark. 

Add slices of garlic and fry till light brown.
Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
Mix well and refrigerate for at least two hours before serving.

 

Read more at: http://www.food.com/recipe/tomato-achar-86989?oc=linkback

Read more at: http://www.food.com/library/achar-356?oc=linkback

Kitchen dictionary: Abalone

A variety of sea snail found along the coastlines of California, Mexico and Japan. The edible adductor muscle is the broad "foot" which the abalone uses to cling to rocks. This tough muscle is pounded to tenderize it before cooking. The largest variety is the red abalone found off the coast of California, which can reach 11 inches across. Available fresh, canned, dried or salted.
Ingredient
Season: available year-round
How to select: Fresh, live abalone should smell sweet, not fishy; and the muscle should move when touched. Choose those that are relatively small.
How to store: Refrigerate quickly, and cook within a day of purchase.

Kitchen dictionary: Cooking technique: Baking

http://en.wikibooks.org/wiki/Cookbook:Baking

Baking is cooking food in an oven with dry heat applied evenly throughout the oven and is synonymous with roasting. Although it is common in some cultures to use the term baking for the so-called baked-goods, such as breads, cakes and pastries, and 'roasting' for other foods, such as meats and vegetables, the terms can also be used interchangeably.
The dry heat of baking causes the outside of the food to brown or char, giving it an attractive appearance and pleasing taste. The browning is caused by caramelization of sugars and is the result of the Maillard reaction. Despite common misconceptions about the browning process moisture is never entirely sealed into the food. Over time an item being baked will continue to lose moisture. This can be an advantage, especially in situations where drying is the desired outcome, for example in drying herbs or in roasting certain types of vegetables. Where drying is not desired, a protective layer of butter, oil, or, in the case of breads and pastries, egg wash, can slow the loss of moisture as well as providing flavor and additional browning. Alternatively some foods are replenished with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of the pan and letting it steam up into or around the food.