Archive for the ‘12000 USA’ Category

10/29/2011 スープ

Saturday, October 29th, 2011

Ingredients:

  • 冷凍コーン
  • 青梗菜
  • ほうれん草
  • にら
  • クノールクリームスープの素
  • 牛乳

Procedure:

  1. PYREXのMCに 少量の牛乳でスープの素をといて水を少々くわえておく。
  2. 青菜類はMWPして切る。
  3. 青菜とコーンを水溶きスープの素に加え、あじみをしながら水をくわえ、MWで加熱。

03/31/2011 1-2-3 Cookie Dough

Thursday, March 31st, 2011

Ingredients: 284 g dough, for 9″ pie plate

  • 47.4 g sugar
  • 94.7 g unsalted butter, softened at room temp.
  • 1.6 cc vanilla extract
  • 23.7 g egg, beaten, room temp.142 g cake flour + dash salte, sifted

Procedures:

  1. Beat sugra and butter with a stand mixer or hand mixer.
  2. Add vanilla and egg gradually and mix further.
  3. Add cake flour at once, stir slowly till incorporated.  Do not overmix.
  4. Place it in a plastic wrap.  Wrap it around.  Refrigerate more than 1 hour.
  5. Roll the dough and line the pie plate.

Comments:

Reference: 1-2-3 cookie dough, Book 13, Bibliography

Divided the formula by 9.58.

03/31/2011 Lemon fantasy tart

Thursday, March 31st, 2011

Ingredients: 9″ Metal tart plate with removable bottom

  • PAM for baking
  • 284 g  1-2-3 cookie dough
  • 227 g eggs (next time 148 g)
  • 173 g sugar(next time 112 g or less)
  • 132 g heavy cream +18 g sugar, whipped together till stiff (next time 85.8 g cream and 12 g sugar)
  • 3 g lemon zest, grated (next time 2 g)
  • 120 cc lemon juice (next time 78 cc)

Procedures:

  1. Spray tart pan with Pam for baking.
  2. Roll out the dough to 3 mm thick and line the tart pan. Place the parchment paper on the crust, fill with the pie weights.   Bake at 325F(163C) until light golden brown for 25 min.  Cool completely for 30 min at room temp.
  3. Whisk egg and sugar.
  4. Add lemon zest and lemon juice to the egg mixtures.
  5. Fold in the whipped cream.
  6. Pour the filling into the tart shell.
  7. Bake at 350F(177C) until just set, for 45 min.
  8. Cool completely.
  9. Refrigerate for several hours until fully set.

Comments:

Ref.: Lemon Fantasy Tart, Book 13, Bibliography

Slightly too sweet.

Only 65% of the filling was needed.  Next time reduce the formula for filling.

Crust shrinks while baking: add dough to the top rim of the pie before the final baking.

I covered the tart with aluminum foil to reduce the heat from above.  But the foil stuck to the filling and made a mess.  Next time, place the half sheet pan on the shelf immediately above the shelf that the tart was placed, so that nothing touches the filling.

03/29/2011 Snow Pea

Tuesday, March 29th, 2011

Ingredients:

  • Snow Peas, fivers removed, MWP (with a little water, covered with paper towel, cover with MW vented cover, MW (1.6 kw) for 5 min, drain.)
  • salt
  • pepper
  • MSG
  • butter

Procedures:

Mix everything together while Snow Peas are still hot.

03/29/2011 Salad

Tuesday, March 29th, 2011

Ingredients:

  • lettuce, torn
  • Colby and Monterey Jack Cheese, sliced
  • carrots, chopped
  • Daikon Radish, chopped
  • Dressing
    • 1/2 TBS soy sauce
    • 1/2 TBS white sesame paste (ground white sesame to creamy texture)
    • 2 TBS vinegar
    • 1 tsp canola oil
    • 1 tsp sugar

Procedures:

Toss everything together.

03/28/2011 Salad

Monday, March 28th, 2011

Ingredients: 1 serving

  • lettuce, torn
  • Coby and Monterey Jack Cheese, sliced
  • Carrots, chopped
  • Daikon Radish, chopped
  • Raisins
  • Dressing (for 1 person)
    • 1/6 tsp Mustard
    • 1/2 TBS vinegar
    • 1 TBS canola oil
    • salt
    • pepper

Procedures:

Mix all together.

03/27/2011 Toasted Chicken

Sunday, March 27th, 2011

Ingredients:

  • Chicken Breast
  • salt
  • pepper
  • lettuce
  • soy sauce

Procedures:

  1. Cut slits in grids all over the surfaces of the chicken.  Sprinkle salt/pepper and rub into the meat.
  2. Place the meat over the aluminum foil. Transfer to the oven toaster.  Toast 15 min, dry liquid with paper towel, flip, and toast 15 min, dry liquid with paper towel. (toast: both top and bottom heat)
  3. Set to 350F oven mode. Bake for 15 min, flip bake for 15 more min.
  4. Transfer to the lettuce lined plate.
  5. Serve with soy sauce.

03/25/2011 Salad

Friday, March 25th, 2011

Ingredients:

  • lettuce, torn
  • carrots, cut small
  • Daikon Radish, cut small
  • Mozzarella Cheese, shredded
  • Dry Tropical Fruit
  • Cashew nuts, diced
  • Dressing:
    • 1/2 tsp Korean Red Chilli Bean Paste
    • 1 TBS vinegar
    • 1 TBS sesame oil
    • 2 tsp sooy sauce
    • 1/2 tsp sugar

Procedures;

Toss everything together.

03/24/2011 Aloe Honey

Thursday, March 24th, 2011

Ingredients:

  • 308 g Aloe Vera (weigh after removing green parts)
  • 120 g Manuka Honey

Procedures:

Mix Aloe and Honey, leave it for 24 hours or more in refrigerator.

03/23/2011 Swiss Chard Cream Soup

Wednesday, March 23rd, 2011

Ingredients:

  • 2 TBS Knorr Cream Soup Base
  • 40 cc milk
  • 200 cc water
  • Swiss Chrad, MWP, cut

Procedures:

  1. Mix Soup Base and milk.  Add water and mix.
  2. MW it until thick.
  3. Add Chard and mix.