Activity 3.4
I Can Do This!
Directions: Create an example of recipe that includes type of glazes by supplying the different parts of recipe.
INGREDIENTS:
MATERIALS AND EQUIPMENT:
PROCEDURE:
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Activity 3.4
I Can Do This!
Directions: Create an example of recipe that includes type of glazes by supplying the different parts of recipe.
INGREDIENTS:
MATERIALS AND EQUIPMENT:
PROCEDURE:
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Adobo Recipe
INGREDIENTS:
MATERIALS AND EQUIPMENT:
PROCEDURE:
In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.
Answer:
HI GOOD-EVE WANSUE! I'M NOT EXPERT BUT HERE:
Chocolate Ganache Glaze
1.Topping for chocolate cupcakes or no-bake cheesecake jars
2.Filling for layer cakes
3. Topping for brownies, pound cake, vanilla cake, or ice cream
4. Filling for chocolate hand pies
.5. Dip for strawberries and other fruit
6.Topping for chocolate cake, flourless chocolate cake, or chocolate mousse cake
7. Layered in trifles
8. Filling for no-bake s’mores cake
9. Topping for homemade eclairs, crepes, angel food cake, and peanut butter pie
10. Filling for orange butter cookies and striped fudge cookies
MATERIALS AND EQUIPMENT:
PROCEDURE:
Step 1: Heat the cream and prepare the chocolate
Step 2: Whisk it together
Step 3: Set the ganache
(The final step will vary slightly depending on how you’ll be using the ganache.)
For pourable ganache: Cool at room temperature until the mixture thickens slightly. It should be around 85° to 90°F.
For spreadable ganache: Chill in the refrigerator, stirring occassionally, until it reaches your desired consistency.
For whipped ganache: Let it cool, then use a hand mixer or stand mixer to whisk the ganache until it has a fluffy texture and more pale brown color.
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