Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

There is no edit history to show, or this comment was edited by a moderator.

  • Similar Content

    • By Bhukhhad
      Tea 
       
      First Things First: 
      Tea in India is traditionally made with black tea, and I use the Orange Pekoe cut black tea that is available in the market in the USA. In India we used brands like Wagh bakri/ Girnar or BrookBond Red Label tea. Strong tea for the morning. 
      1. Plain tea with milk
       
      3/4 cup of water per person. 
      1 t loose leaf black tea
      less than 1/4 cup warmed milk
       
      Heat the water in container. When it comes to a boil, add the milk. Heat till the mix rises. Turn OFF the heat and add the tea leaves, cover and let steep. In about a minute you can stir the tea with a spoon. If the brew color and fragrance are appropriate, you can sieve the tea and pour it into cups to enjoy. 
      If it is light, then you can turn on the heat and boil it for thirty seconds. Remember the bitter tannins generate from the tea leaves after steeping so hesitate to boil. 
      Instead if you like stronger tea, I would suggest adding more tea leaves earlier. Or if using teabags, use two instead of one. If I use lipton, Brook Bond or  tetley brands I always take two teabags per cup. 
       
      2. Masala tea
       
      Here measure 1 cup of water per person because you will boil it down to 3/4 cup per person after adding the masala. 
      The ‘masala’ in the tea can be made up of either one or two or a mixture of certain spices. However I am always amused that the one spice which we never ever added to Indian tea is Vanilla, and that was originally the starbucks vanilla chai latte flavor! It was quite distasteful at first, but do you know what, either they changed the formula or we go used to it!!
      Anyway the most common tea masala that you can find in the Indian stores can also be made at home. 
      Take one teaspoon powdered ginger
      3 small seeds of cardamom (not pods)
      crush together and keep in a jar. 
      When making tea, add a pinch to the water as you start to heat it. You can add more or less as you prefer. Boil this masala with the water and THEN add milk and tea leaves later. 
       
      You can substitute fresh grated ginger for the powdered variety. Start with smaller quantities. You can substitute mint leaves for ginger and cardamom, or cinnamon instead of anything. In the northern regions of India fennel is sometimes the masala in the tea. Or even ajwain or carom seeds (though I dislike that taste in tea). 
       
      Hope this will help you to make Indian masala Chai at home. And since we are more similar than different, when I say ‘Indian’, I would most certainly include all of the neighboring countries as well. Our tastes unite us in more ways than one. 
      Bhukkhad
       
       
    • By kostbill
      Hello.
      I would like to buy some pectinex ultra sp-l.
      However I am worried about the temperature during the shipping time.
      I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated.
       
      It needs a week to come here (Greece), then will it affect its abilities?
       
      Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature?
      Did you have any experience with pectinex not working well due to bad storage?
       
      Thanks.
    • By Galchic
      Hello, folks, thanks for reading.
       
      My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
       
      Our story: 
      We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning...  we got soggy, chewy popcorn. Lot’s of disappointments…
       
      When we almost gave up… the magic happened! I figured out the way to make seasonings that:
      Stick to popcorn, but not sticky to fingers (or T-shirt  , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.  
      Sounds good, yep? Now, when I want to treat myself  - I only need 2 mins to turn tasteless popped popcorn to a real treat.  
      The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
       
      So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
       
      As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... 
       
      Thanks in advance for your answers, it means the world to me.
       
    • By Cookwhoplaysdrums
      Can anyone suggest me some good books related to Gastronomy, food history, culture, recipes based on different cultures. 
      Also recommend the best food magazine subscriptions. 
    • By artiesel
      THE BOOKS ARE SOLD
       
       
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
       
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
       
      I'm asking $150 for the lot OBO.
       
      Let me know if interested or if you have questions
       
       
       



  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...