IB Kitchen Club
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sister herb
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Meringues
3 medium or large egg whites (about 105 - 120 g)
150 ml sugar
Lightly beat the egg whites in a bowl until they start to foam. To quicken the beating process, use an electric mixer.
Increasing speed to maximum, continue beating until the whites start to stiffen.
In picture: piped meringues.
Start adding the sugar little at a time, beating continually. Beat the mixture for about 5 - 7 minutes, or until it is very stiff and has a silky sheen. The mixture should not drip from a spoon or spread at all when dropped on a baking sheet. Spoon or pipe the meringue into small mounds on baking sheet covered with non-stick parchment paper.
In picture spooned meringues.
Bake in a very cool oven — less than 100 °C — until the meringues are light, crisp and thoroughly dry. This may take anything between 3 to 6 hours. Towards the end of baking, you can leave the oven door ajar for the excess moisture to escape.
In picture: piped meringue disks.
Serve the cooled meringues with coffee or tea. Meringues may also be coarsely crushed and mixed in or sprinkled on top of desserts, like mousses, ice creams and parfaits.
Store the meringues in an airtight container, especially if you live in a humid climate.
You can pipe or spread the meringue mixture into large flat disks and layer them with filling after baking to make a meringue cake, or into smaller disks (in picture on right) and sandwich pairs of them together with a dollop of plain or flavoured whipped cream or butter cream, chocolate ganache, etc. Do not fill the meringues until only briefly before serving, as the filling will quickly soften them.
HAZELNUT MERINGUES
3 medium or large egg whites (about 105 - 120 g)
150 ml sugar
100 g chopped or ground hazelnuts or walnuts
Prepare the same way as plain meringues, and after you have whisked the egg whites and the sugar stiff, gently fold in the chopped or ground nuts.
COCOA MERINGUES
3 medium or large egg whites (about 105 - 120 g)
150 ml sugar
1 tbsp cocoa powder
Prepare the same way as plain meringues, but mix the sifted cocoa powder with the sugar before beating them into the egg whites.
Or use some food coloring:
3 medium or large egg whites (about 105 - 120 g)
150 ml sugar
Lightly beat the egg whites in a bowl until they start to foam. To quicken the beating process, use an electric mixer.
Increasing speed to maximum, continue beating until the whites start to stiffen.
In picture: piped meringues.
Start adding the sugar little at a time, beating continually. Beat the mixture for about 5 - 7 minutes, or until it is very stiff and has a silky sheen. The mixture should not drip from a spoon or spread at all when dropped on a baking sheet. Spoon or pipe the meringue into small mounds on baking sheet covered with non-stick parchment paper.
In picture spooned meringues.
Bake in a very cool oven — less than 100 °C — until the meringues are light, crisp and thoroughly dry. This may take anything between 3 to 6 hours. Towards the end of baking, you can leave the oven door ajar for the excess moisture to escape.
In picture: piped meringue disks.
Serve the cooled meringues with coffee or tea. Meringues may also be coarsely crushed and mixed in or sprinkled on top of desserts, like mousses, ice creams and parfaits.
Store the meringues in an airtight container, especially if you live in a humid climate.
You can pipe or spread the meringue mixture into large flat disks and layer them with filling after baking to make a meringue cake, or into smaller disks (in picture on right) and sandwich pairs of them together with a dollop of plain or flavoured whipped cream or butter cream, chocolate ganache, etc. Do not fill the meringues until only briefly before serving, as the filling will quickly soften them.
HAZELNUT MERINGUES
3 medium or large egg whites (about 105 - 120 g)
150 ml sugar
100 g chopped or ground hazelnuts or walnuts
Prepare the same way as plain meringues, and after you have whisked the egg whites and the sugar stiff, gently fold in the chopped or ground nuts.
COCOA MERINGUES
3 medium or large egg whites (about 105 - 120 g)
150 ml sugar
1 tbsp cocoa powder
Prepare the same way as plain meringues, but mix the sifted cocoa powder with the sugar before beating them into the egg whites.
Or use some food coloring:
sister herb
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Outstanding talent in its self! I wish I could cook awesome things, however all the mum's food are awesome
I am 15, I know how to make Indian tea, let me know if you want a recipe for that
Waiting your recipe...
1.) Take a pan, and add water, tea and sugar to it.
2.) Put the burner on low flame.
3.) Heat the tea until it turns a reddish brown colour.
4.) Take Basil leaves and ginger flakes, and crush them together. Add this to the mixture.
5.) Add milk and crushed cardamom to the mixture.
6.) Increase the flame.
7.) Stop the burner when the milk rises to the top of the pan.
2.) Put the burner on low flame.
3.) Heat the tea until it turns a reddish brown colour.
4.) Take Basil leaves and ginger flakes, and crush them together. Add this to the mixture.
5.) Add milk and crushed cardamom to the mixture.
6.) Increase the flame.
7.) Stop the burner when the milk rises to the top of the pan.
Innocent Soul
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Please post here easy, simple and if possible, fast to make recipes for me. Add also picture of foods if you can. Please no baking recipes 
.
.
sister herb
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Chocolate Chip Cheesecake
Ingredients
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups sugar, divided
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup HERSHEY'S Cocoa
2 packages (8 oz. each) cream cheese, softened
2 eggs
2 teaspoons vanilla extract
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate, divided
Directions
1 Heat oven to 350°F. Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough forms. Press dough onto bottom of 8- or 9-inch springform pan.
2 Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add 1/2 cup small chocolate chips to remaining batter; pour over crust.
3 Place remaining chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Microwave at MEDIUM in 15 second increments until chocolate is melted and smooth when stirred. Gradually add to reserved batter, blending well. Drop by spoonfuls onto batter in pan; gently swirl with knife for marbled effect.
4 Bake 35 to 40 minutes until cheesecake is firm and top is slightly puffed. With knife, immediately loosen cake from side of pan. Cool completely. Cover; refrigerate until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
Ingredients
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups sugar, divided
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup HERSHEY'S Cocoa
2 packages (8 oz. each) cream cheese, softened
2 eggs
2 teaspoons vanilla extract
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate, divided
Directions
1 Heat oven to 350°F. Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough forms. Press dough onto bottom of 8- or 9-inch springform pan.
2 Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add 1/2 cup small chocolate chips to remaining batter; pour over crust.
3 Place remaining chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Microwave at MEDIUM in 15 second increments until chocolate is melted and smooth when stirred. Gradually add to reserved batter, blending well. Drop by spoonfuls onto batter in pan; gently swirl with knife for marbled effect.
4 Bake 35 to 40 minutes until cheesecake is firm and top is slightly puffed. With knife, immediately loosen cake from side of pan. Cool completely. Cover; refrigerate until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
I made my own burger yesterday. I added salt, white pepper, bread crumbs and worcestershire sauce to the minced meat but it didn't taste that great. I feel something is missing. Can someone help me out here?
sister herb
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Maybe some tablespoon paprika and garlic?
marwen
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Probably this thread is not my place, but I really respect people who make their food by themselves. Besides I like looking at pictures of food.
Just subscribing..
don't expect some good recipes from me, except if you really like to get through new intoxication experiences .
Just subscribing..
don't expect some good recipes from me, except if you really like to get through new intoxication experiences .
SAlam...
I have question related to steaks so I thought I'd post it here....
I am going out to eat steaks tonight and was wondering what Should I tell the waiter as to how i want my steak prepared... medium rare? rare? what does it mean... what should I say :$ never went out to eat steaks before...
I have question related to steaks so I thought I'd post it here....
I am going out to eat steaks tonight and was wondering what Should I tell the waiter as to how i want my steak prepared... medium rare? rare? what does it mean... what should I say :$ never went out to eat steaks before...
depends how you want your steak. medium rare is generally cool in the middle pretty pink throughout. medium is warm all the way through, still some pink... medium well is hot all the way through normally but still a little pink but not much at all ... and well done.... the way i eat it... is brown all the way through if cooked right is still juicy and not dried out ... and well.. rare moos when you cut it ( kinda kidding) i can't eat rare meat at all
Serena
( kinda kidding) i can't eat rare meat at all Serena
no.. actually it doesnt. some meats that is true. like chicken, turkey.. etc. however.. in steak and some other cuts of beef that is not a problem. many people prefer it that way. If you want it all the way done though.... i would recommend ordering it well done. Keep in mind... beef like beef tartar is served raw.... so no pink steak is okay.... it generally is very juicy that way... its not for me.... but my family laughs at me for insisting i eat mine well done. they like theirs to be red in the middle.
Salaams
Serena
Salaams
Serena
syed.. your welcome.. honestly i'm glad i could help on something here as wonderful as everyone is to me... I used to work in a steak house... long time ago in a land far far away. oh yea... if something happens and you order a marinaded steak that has any sugar in the marinade at all expect the outside to look dark almost burnt.... thats to be expected because when you grill anything w/ sugar in the marinade it darkens the outside of the meat.
again... hope something i said helps
Salaams
Serena
again... hope something i said helps
Salaams
Serena
*chuckle* glad i could help. the pictures look great. i"m not a big steak eater.. my parents love it ... which means i eat it much more often than i want to. sounds like you had a good dinner... thats whats important
Serena
Serena
yeah, im not a big steak person either.. it was my brothers treat today n he wanted to dine some where fancy so we tried this steak place...TBH the first few bites were really good and then it just got too much ..but none the less I finished it :statisfie..
any ways hope you had a good night/dinner too.. thanks again
any ways hope you had a good night/dinner too.. thanks again