The list of pertinent terms for the keyword ’empanada press’ based on the given text includes:
– dough presses
– set
– three different sizes
– making various types of food (including empanadas)
– dumplings
– pastelitos
– calzone
– turnovers
– price ($6.99)
– Pig wings are a specialty cut of pork from the lower shank of a hock.
– They are not commonly found in grocery stores, but can be made by cutting pork shanks.
– The pig wings are seasoned with two different blends: Hollywood (including cane sugar and molasses) and Hot (including habanero peppers).
– The Traeger 885 Ironwood grill is preheated to 200 degrees for cooking.
– Traeger apple wood pellets are used for a light, sweet flavor.
– The pig wings are cooked on the grill, aiming for a crackly char.
– The Hollywood seasoning creates a caramelized bark and is recommended for pork.
– The Hot seasoning is extremely spicy, including habanero peppers, and gives a spicy kick to various meats.
– Both sides of the pig wings should be coated with the seasonings before cooking.
– The process of smoking and charring pig wings involves preheating the smoker to 200 degrees.
– A meat thermometer probe should be placed in the thickest part of the pig wing.
– The suggested internal temperature to smoke the wings until is 135 degrees.
– To prevent the bone from burning, it is recommended to wrap it in aluminum foil.
– The wings should be placed on a preheated charcoal grill at 475 degrees and flipped until all sides are evenly charred.
– The internal temperature of the wings should reach 150 degrees.
– Letting the wings rest for at least 10 minutes allows the meat to reabsorb juices and enhance the char.
– The taste of pig wings is described as having a tender mouth feel like a chicken wing but with the flavor of pork.
– Enchiladas are a classic Mexican cuisine entrée made with soft corn tortillas rolled around filling ingredients, smothered in a spicy tomato-based chili pepper sauce, and baked in the oven.
– The sauce is a defining characteristic of an enchilada, which stems from the Spanish word “enchilar” meaning “to season with chili.”
– Ingredients in an enchilada typically include a corn tortilla wrap, meat fillings, tomato-based chili sauce, cheese, and garnishes such as green onions, cilantro, sour cream, guacamole, and fresh salsa.
– Authentic enchiladas are made with soft corn tortillas.
– Enchiladas are typically eaten with a fork and knife and are served with rice and beans.
– Enchiladas are not considered healthy due to their high calories, saturated fat, and refined carbohydrates. A plate of beef enchiladas at a restaurant can have anywhere from 600 to 1,200 calories.
– Enchiladas can be made healthier by reducing oil, using chicken or beans instead of beef, skipping cheese, and pairing with lighter sides like salads and salsa.
– Chimichangas are deep-fried Mexican dishes that typically contain meat, cheese, and vegetables.
– Common fillings for chimichangas include shredded chicken, ground beef, pork, refried beans, sautéed peppers and onions, and various cheeses.
– Chimichangas are always deep-fried, but can be made healthier by baking or air frying them instead.
– Chimichangas are typically served on a plate and topped with garnishes such as sour cream, guacamole, and salsa.
– Chimichangas are considered unhealthy, with a typical restaurant chimichanga containing around 800 calories, over 30 grams of fat, nearly 80 grams of carbs, and almost 2,000 milligrams of sodium.
– To make a healthier chimichanga, one can use a large flour tortilla, lean chicken or vegetarian options for the filling, and bake or air fry instead of deep frying.
– Enchiladas are traditionally made with corn tortillas, while chimichangas are made from white flour or whole wheat tortillas.
– Enchiladas have minimal fillings, usually meat (beef or chicken), and can be made vegetarian. Chimichanga fillings vary and include a mixture of meat (beef or chicken), beans, veggies, and cheese.
– Enchiladas are baked in an oven, while chimichangas are deep-fried.
– An enchilada is usually soft and eaten with a fork, while a chimichanga is a crispy deep-fried burrito.
– Gouda cheese is traditionally bought and sold in Gouda, but it is not actually made there.
– The name “Gouda” refers more to the style of cheesemaking than the actual cheese.
– “Noord-Hollandse Gouda” is the title that represents true Dutch Gouda made with Dutch milk.
– Gouda cheese is made by curdling cultured milk, removing some whey and replacing it with warm water, pressing the curds into round molds, brining the cheese, drying it, and aging it.
– The pronunciation of Gouda is “(g)h-OW-da”.
– Dutch Gouda cheese is classified into six categories based on its age: Young or New Gouda (4 weeks), Young Matured Gouda (8 to 10 weeks), Matured Gouda (16 to 18 weeks), Extra Matured Gouda (7 to 8 months), Old or Fully Matured Gouda (10 to 12 months).
– Gouda cheese comes in different ages, ranging from 10-12 months to over 12 months.
– Younger Gouda cheeses have a mild, soft, and sweet taste and texture.
– Older Gouda cheeses become harder, stronger, and darker, with a buttery and nutty flavor.
– Older Gouda cheeses may have crunchy white crystals inside, which are actually bits of tyrosine, an amino acid.
– It is recommended to store Gouda cheese wrapped in parchment paper and loosely wrapped in plastic in the warmest area of the fridge.
– Gouda cheese can last 2 to 3 weeks.
– Freezing Gouda cheese alters its texture and is not recommended.
– There are recipes available for cooking with Gouda cheese.
– Carrots should be stored in an airtight container in the fridge
– Whole, unpeeled carrots are less susceptible to moisture loss than peeled or baby carrots
– Don’t wash whole, unpeeled carrots until you plan to use them
– Remove carrot greens as they can cause wilting
– Wrap carrots in a paper towel before storing in an airtight container
– Keep carrots in the coolest part of the fridge away from fruits that produce ethylene gas
– Peeled carrots need moisture to prevent drying out
– Store peeled carrots in cool water that needs to be periodically changed every 4-5 days
– Cut carrots can be stored by wrapping them in a damp paper towel and placing them in an airtight container in a colder section of the fridge
– Raw, unpeeled carrots last 3-4 weeks in the fridge, while peeled or sliced carrots last 2-3 weeks
– Cooked carrots last 3-5 days in the fridge
– Spoiled or bad carrots have an odor, slimy texture, dark discoloration, wilting, or softness. This article provides information about how to store and freeze carrots. It mentions that if mold is growing on carrots, they should be thrown out. However, carrots with a white blush can be eaten after rinsing them to add moisture. The article also explains how to blanch carrots before freezing them, and provides step-by-step instructions for blanching and freezing. It suggests storing frozen carrots in a zip-top bag in the freezer for up to a year. The article also mentions that frozen carrots can be cooked directly from frozen, but if thawing is desired, the methods of thawing in the fridge or in cold water are provided. Finally, it advises not leaving cooked carrots at temperatures above 40 degrees F for more than two hours to avoid bacterial growth.
– Hobo pies, also known as pudgy pies, mountain pies, or hobo sandwiches, are a popular campfire snack.
– The recipe requires three ingredients: bread, butter, and pie fillings.
– A pie iron, also known as a hobo pie maker, is needed to cook the hobo pie.
– The pie iron should be sprayed with cooking spray to prevent sticking.
– The bread is buttered on both sides and filled with canned fruit filling.
– The pie iron is placed directly into hot coals and turned regularly.
– The hobo pie can be cooked for 5 minutes for a soft but cooked result or 10 minutes for a crispy result.
– Canned fruit fillings are a simple option for hobo pie fillings, but other savory fillings can be used as well.
– A popular hobo pie recipe is the Banana Nutella hobo pie sandwich.
– Nutella dessert or breakfast pie: Slice bread, butter it, and add Nutella.
– Peanut butter and jelly hobo pie: Butter bread, make a sandwich with peanut butter and jelly, and cook it in the pie iron.
– Hobo pizza pie: Create a sandwich with mozzarella cheese and pepperoni and melt the cheese over the fire.
– Avocado breakfast pie: Slice avocado, scramble eggs, fry bacon and tomatoes, add them to a sandwich, and cook in the fire.
– The article encourages readers to try different variations of hobo pies and suggests bookmarking it for future reference.
– The pie iron is a classic camping tool used for cooking various dishes.
– Rome Industries is a prominent pie iron manufacturer in the US.
– Seasoning the pie iron is important to create a nonstick surface and prevent rust.
– Quick-cooking and pre-cut ingredients are recommended for easy preparation while camping.
– The pans should be greased for easier cooking.
– The article provides instructions on how to use a pie iron to cook meals while camping.
– The recommended procedure is to grease the pans, add a starch like mashed potatoes, dough, or bread, add fillings, and then cover with the same starch.
– The irons should be closed and placed over hot embers or coals to cook evenly.
– It is suggested to check the dish occasionally to determine when to flip.
– Different fires may cook at different rates.
– Once cooked, the pans can be unhooked and the pie can be tapped over a plate to release it.
– Alternative pie iron models are also available for making bread or larger campfire dishes.
– The prices of different pie iron models range from $15 to $38 and can be purchased from various online retailers such as Amazon, Dick’s Sporting Goods, and Target.
– Daikon radish is a long white radish widely enjoyed in Japanese and many Asian cuisines.
– It has a crunchy texture and a light peppery taste.
– Daikon can be eaten raw, cooked in soups and stews, pickled, or used as a garnish.
– Daikon leaves can also be saved and used in soups, stir-fries, or as a rice condiment.
– Daikon is low-calorie and packed with nutrients such as calcium, folate, potassium, magnesium, vitamin C, and digestive enzymes.
– It is believed to be a cleansing vegetable that aids digestion and balances blood sugar.
– The article provides tips on how to choose and store daikon, as well as substitutions.
– The article also includes 16 delicious daikon radish recipes, including one for pickled daikon, one for short ribs cooked with daikon and carrots, and one for a soup featuring daikon, carrots, and salted salmon.
– Some other recipes mentioned include savory pork and vegetable soup, pickled daikon in sweet vinegar, a refreshing salad called namasu, a hot pot called Mizore Nabe, simmered yellowtail and daikon, homemade fukujinzuke relish, slow cooker chicken wings, and a salad flavored with shio koji.
– Testimonials from readers who have tried the recipes are also included.
– The article mentions using daikon leaves to make Japanese rice seasoning.
– The article encourages readers to sign up for a newsletter for more recipes and cooking tips.
– Some of the recipes mentioned include a soy sauce pickle, a classic stew called oden, grated Daikon (Daikon Oroshi), and a Japanese rice seasoning called furikake.
– The article suggests using grated Daikon in dishes such as Agedashi Tofu, Tamagoyaki, Tempura Dipping Sauce, Chicken Katsu, and Oroshi Soba, as well as topping it on steak dishes.
– All Ninja products and parts are dishwasher safe except for the motor.
– The container, cups, lids, and blades are all dishwasher safe.
– It is recommended to remove the blade from the cup or pitcher and place the lids and blades in the top rack of the dishwasher.
– Hand washing is also an option, where the container should be broken down into individual parts and washed in warm, soapy water.
– After handwashing, rinse off the parts and let them air dry before reassembling the blender components.
– You can use your Ninja blender to self-clean by adding warm water and a few drops of dish soap, running it on high for 30 seconds, rinsing, and drying.
– Self-cleaning may not work well for removing peanut butter from the blender.
– While Ninja blenders are dishwasher safe, hand washing them may prolong their lifespan.
– Most Ninja blenders have dishwasher-safe parts, but cleaning instructions may vary between models.
– The pitchers, blending cups, lids, blades, blade assemblies, and gaskets of Ninja blenders are dishwasher safe, but the motor base is not.
– It is generally recommended to place these parts on the top rack of the dishwasher.
– Dishwasher safe Ninja blenders include the BL610 Series, BL660Q Series, NJ600 Series, Ninja NJ601AMZ Professional Blender, Ninja Foodi Power Blender Ultimate System, Ninja Professional Plus Kitchen System, Ninja TWISTi, and Ninja Nutri-Blender Pro, among others.
– Ninja blenders are mostly dishwasher safe.
– They have a heating element incorporated in the base of the pitcher, making it safe to put in the dishwasher.
– Ninja blenders are powerful enough to self-clean, just fill the container with soapy water and blend on high.
– Some models have a pre-set cleaning setting for optimal cleaning.
– Hand washing is also an effective method.
– Steps to clean a Ninja blender: rinse after use, fill with warm water and dish soap, blend on high for 30-60 seconds, hand wash or put in the dishwasher if further cleaning is needed.
– When hand washing, use a non-abrasive sponge or cloth, rinse, and let dry before reassembling.
– When using the dishwasher, check for specific instructions (top rack, gentle cycle, non-abrasive detergent).
– The blender base should not be put in the dishwasher.
– Keeping the blades out of the dishwasher can help preserve them.
– Flank steak comes from the abdominal muscles of the cow and has a pronounced grain.
– It is popular because it is flavorful, relatively lean, and cooks quickly.
– Flank steak doesn’t contain much fat and benefits from a marinade to infuse flavor and tenderize the meat.
– Flank steak is commonly used in dishes like fajitas, stir-fries, and salads.
– To prevent toughness, it is important to cut flank steak against the grain.
– Using a meat thermometer is recommended to determine the internal temperature when cooking flank steak.
– Vanilla comes from the fruit of a tropical species of climbing orchid that blooms once a year
– Hand-pollination technique discovered in 1841 allowed vanilla to be cultivated in places other than Mexico
– Vanilla production mainly comes from Vanilla planifolia (Madagascar/Bourbon vanilla), also grown in Mexico, Papua New Guinea, and other equatorial countries.
– There are other varieties of vanilla, such as V. tahitensis (Tahitian vanilla) and V. pompona (found in Central and South America) with slight taste variations.
– Vanilla beans need to be cured for up to two months after picking to be usable.
– Pure vanilla is expensive and has a fluctuating price influenced by natural disasters and changing demand.
– Vanilla extract is made by soaking cured vanilla beans in an alcohol solution.
– Vanilla extract must contain at least 35% alcohol by volume and 100 grams of vanilla bean per liter.
– Most vanilla flavoring in food products (as much as 99%) comes from artificial vanillin derived from petrochemicals, wood pulp, or other sources.
– Major food companies have committed to removing artificial flavors, including vanillin, from their products in the United States, increasing the demand for real vanilla flavoring.
– Native Vanilla purchases vanilla directly from small growers and emphasizes sustainable farming practices.
– The compound responsible for vanilla flavoring is called castoreum and is produced in the castor sacs of beavers.
– Castoreum can be “milked” from anesthetized beavers and used as a flavoring or scent in foods and perfumes.
– The US Food and Drug Administration considers castoreum a safe additive.
– Castoreum has been used in food and perfume for at least 80 years.
– However, it is not commonly ingested because it is difficult to obtain in large quantities and is not kosher.
– Most vanilla flavoring in food and drinks today is synthetic.
– Synthetic vanillin, a version of the organic compound found in vanilla beans, is now used more often than natural extract.
– Artificial vanillin is made from guaiacol or lignin, both derived from plants.
