To make muffins from a quick bread loaf recipe, you’ll use the same approach as above, but in reverse. Start by raising the oven temperature by 25-50°F. That will usually put you in the 375-400°F range. Again, that’s a general rule that can vary depending on the specific recipe. I’ll also mention this quick reminder that you’ll get taller muffins at a higher temperature.

And as you might expect, those muffins will bake faster than a quick bread loaf. At 375°F, most muffins will take 23 to 28 minutes. At 400°F, expect your muffins to bake in 20 to 25 minutes. As you approach the low end of those time estimates, look through the oven door and you’ll be able to make a more accurate estimate.

With these tips, you’ll be able to convert your favorite muffins to loaves and vice versa. Keep in mind that these are general guidelines, but these tips will get you on the right path for baking your best muffins and quick bread loaves. Then use your best judgment to make any further adjustments.

Now that you’re ready to bake, take a look at some muffin recipes and quick bread loaf recipes to get some baking inspiration!

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[ 投稿者:copypipizhu17 at 16:32 | お友達 | コメント(0) | トラックバック(0) ]

A new way to love our favorite cheap cut: Chinese-style Short Ribs
Hoisin sauce, ginger, garlic and scallions help flavor these hearty short ribs. You can cook them quickly in your Instant Pot—or braise them slowly in the oven. Recipe below pest control service.

We have cooked short ribs so many times, so many ways. So when we had dinner guests coming this weekend and spotted beautiful flanken-cut ribs at the meat market, I wondered if I could find a new way to cook them. The answer, of course, was yes HKUE DSE.

go-to-the-recipeThere’s a reason we’ve cooked short ribs—and sung their praises here—so often. Many reasons, actually. First, they’re delicious. Cheap cuts of meat usually are, marbled with fat that translates it into flavor (a second reason right there—short ribs are economical). They’re versatile too—because they pretty much demand slow cooking, there’s time for seasonings and aromatics to cook into them, giving them any number of flavors. And now we have even one more reason to love them: the Instant Pot has greatly reduced that cooking time.

For this version of short ribs, I looked at a number of Chinese-based recipes, both for the Instant Pot and for oven braising. I borrowed from some and added my own tweaks. I cooked them in the Instant Pot, but in the Kitchen Notes, you’ll also find directions for oven braising them business address in hong kong.
[ 投稿者:copypipizhu17 at 12:06 | お友達 | コメント(0) | トラックバック(0) ]

Early in September, Cam and I went to Thailand to celebrate our 10 year wedding anniversary. 10 years! Thailand short stay apartments!

When I posted that we were heading to Thailand on Facebook, lots of folks asked if I was going for work. Of course, I would certainly be taking photos. But, because I really wanted this to be a vacation, I decided to leave my work camera at home, and shot everything with a Fuji x100. I love this little camera, partly because it’s tiny but still gives me full control and partly because it forces me to look at things a little differently. Most of my studio work is done with a telephoto lens; this little camera has a fixed 35mm lens equivalent, so it’s much wider than I normally shoot. It’s really fantastic to play with and get a new perspective hong kong scholarships.

Our trip had us fly into Bangkok for just a couple of days to adjust to the time change, enjoy a few food carts and see a few sites, like climbing up the very steep (and scary)

steps of the Wat Arun and wandering through the acres of stall at the Chatuchak market. Nothing fancy… we were all about the street food and it was well worth it (not to mention, insanely affordable company transfer!)

I wish we had another couple of days to explore, but then it was on to our next adventure
[ 投稿者:copypipizhu17 at 16:40 | お友達 | コメント(0) | トラックバック(0) ]

Philippe and his business partner
Philippe and his business partner, Pierre Dompnier, founded La Cigogne in 2016. They previously studied agriculture together at a university in Toulouse. During that time, they met many farmers and producteurs, and decided to open a business to feature them. Originally an online shop, their épicierie is now open for business in Paris HKUE lihkg.

You can tell when French people really like something when they get enthusiastic and say “J’adore ce fromage!” Otherwise, everything else that one is okay with, is considered “Pas mal,” or “not bad.” If you don’t like something, it’s “pas terrible,” which means “not terrible, which perhaps is more polite, or to the exigeantes (discerning) French, means that there’s room for improvement DC Inverter Air Cooled Scroll Chiller.

These guys love, and are passionate about, everything they sell and I found myself saying J’adore! a lot in their shop. Another expression that’s become popular lately is Made in France (said in English), and their shop is a great example of how many wonderful things are fabriqué en France. Like these dewy, tangy little goat cheeses.

Made from organic milk, each is seasoned with a sprinkle of sel from the Camargue, a region famous for its salt, but also for its pink flamingos. Nearby was a favorite cheese of mine, Beaufort d’été, made from milk that the cows produce after grazing on summer (été) grass and flowers high up in the mountains, which gives their milk a particularly delicious flavor Service apartment central.

As popular as cheese is in France, charcuterie gives it a run for the money. Although I didn’t get a picture of the one I bought from the inside, the duck rillettes with a generous circle of foie gras in the center were a hit when I got them home and served them at a dinner party. To be honest, it takes a lot to elicit excitement or to get a J’adore about charcuterie, in a country where there’s no shortage of mighty fine cured meats, terrines, and patés. But this one did.
[ 投稿者:copypipizhu17 at 12:17 | お友達 | コメント(0) | トラックバック(0) ]

French Easter Recipes
Easter is just round the corner and, just like I did last December with my tips on how to host a French holiday meal, I thought you might like me to outline how to host a French Easter meal setting up a company in hk.

If you celebrate Easter, you are probably already following your own traditions, but just in case you would like to add a French twist to this year’s celebrations, here are my recommendations for a delicious, traditional French Easter meal Sage CRM.

How the French celebrate Easter
Paques is the oldest and most important Christian holiday, celebrating the resurrection of Jesus. In France, the date is set following the Gregorian calendar – as opposed to Eastern Churches that rely on the Julian calendar registered address.

As is the case for many religious holidays, Easter traditions also have pagan roots. It has long been a celebration of springtime, life’s victory over death and the renewal of nature. Since ancient times, eggs, symbols of a new life, have been central to the rites hailing the new season.

Bells are another strong Easter symbol in France. Since church bells remain silent for several days as a sign of mourning, children were told that they had flown out to Rome to be blessed by the Pope. Bells are said to return in the morning on Easter Sunday, showering gardens with chocolate eggs along the way for children to find.

Easter is very much a family holiday in France, usually celebrated at home. Lunch on Easter Sunday traditionally includes lamb — a symbol of innocence — as the main course.

If children are involved, parents will disappear at some point during the day to hide chocolate eggs here and there (outdoor or indoor, depending on the weather and access to a garden), so the little ones can have fun doing an egg hunt (chasse aux ?ufs).
[ 投稿者:copypipizhu17 at 10:34 | お友達 | コメント(0) | トラックバック(0) ]

In mid-September, I got out my digital camera for the first time in a geologic age. I’d tried a new-to-me recipe, and it turned out so well that I wanted immediately to rush to Ye Olde Ancient Blog and write it up. So I took the pictures. And then I spent approximately six weeks sitting around on them, perhaps confusing them with an egg and myself with a laying hen. Now here we are! Aged like a fine egg, as the saying goes Variable refrigerant flow system.

You might have heard of this recipe. It deserves to be heard of. David Lebovitz wrote about it back in 2015, and Shauna Sever in 2016, and who knows who else. Now’s my turn, because somehow I didn’t catch those posts back in 2015 and 2016, and it took me until late 2017 to join the party, and I won’t let that to happen to anyone else. The recipe I’m talking about is a blondie from The Violet Bakery Cookbook, by Claire Ptak, a Californian transplant to London and owner of east London’s Violet Bakery. I’d heard of Violet here and there, and I’ve always wanted to visit. Instead, I have the cookbook master of public health hong kong.

Behold the Violet Butterscotch Blondie, a very special specimen of the genre: a rich brown sugar batter, freckled with chocolate and topped with bits of homemade caramel that you’ve cooled and broken into glass-like shards. I use the word “glass” with intention: I accidentally stabbed a fingertip and drew blood. It was worth it.

If these blondies seem too fiddly for everyday baking, maybe they are. You do have to make a caramel, albeit the most basic and quick of caramels. But a single batch of the caramel makes enough shards for two pans of blondies. I stashed my extra caramel glass in a plastic baggie in the freezer door. And then making a second batch of blondies – which I did not long after I’d made the first – was no more work than a standard chocolate chip cookie recipe. You don’t even have to remember to bring butter to room
temperature, because you’re going to melt the butter anyway. The batter comes together without even a mixer, just a couple of bowls and a spoon. In the oven, it sets to a fudgy-brownie kind of texture: soft and dense, substantial enough to cut into tidy pieces, but still with a fine degree of squish. And the caramel melts and sinks, settling into pools of concentrated butterscotch flavor, some of them chewy as candy Sage 300.

For those of you who follow me on Instagram, or who follow my partner Ash, these are the blondies she posted a photo of. I baked them for her birthday, and I know a number of you asked about them. Thank you for waiting. They are 100% birthday-worthy. They’re 100% repertoire-worthy. I always make handwritten notes in my cookbooks – what I changed, what I added or omitted, what to watch for, that kind of thing – and on this recipe, I wrote only PERFECT.
[ 投稿者:copypipizhu17 at 11:53 | お友達 | コメント(0) | トラックバック(0) ]

Korean Kimchi Rice with Spicy Korean Chicken and a bit about How We Eat Our Food
Here’s a question – Are you a slow eater or a fast one? If your answer is slow congratulations, but If you’re a fast eater, its time to shift gears. That’s because the slower you eat, the faster you metabolise. Here’s something very interesting I read and I must share with you master of information engineering hong kong.

“Are we getting the maximum nutrition and benefit from the food we eat? These days eating under stress is not only commonplace, it’s also socially acceptable. We all are subconsciously eating hurried meals, be it at break time at work, while running around maintaining a family, or just busy having a life. If you’ve ever eaten in an anxious state and had the feeling afterward that the food is just sitting in your stomach, that’s exactly what it’s doing. Its been waiting for a long time for the body to kick into normal digestive functioning. Can you recall what your body sensations are when you eat during a state of anxiety or stress? Most people report symptoms such as heartburn, gas, digestive pains, belching, and intense hunger. Your problems are just about getting started if this is your eating pattern Air source cylinder Heat Pump.

During stress the body automatically shifts into the classic fight – or flight response. The moment the stress response is activated, the heart rate speeds up, blood pressure increases, respiration quickens, hormones that help provide immediate energy such as adrenaline, noradrenaline and cortisol are released into the circulatory system, blood flow is rerouted away from the midsection and toward the head for quick thinking and to the arms and legs for the power necessary to fight or flee. Most importantly, in a full blown stress response, the digestive system completely shuts down. It makes perfect sense that when you’re fending an angry gorilla, you don’t need to waste energy digesting Fruit Loops. All the body’s metabolic functions must be geared directly for survival.

To point out straight – You could be eating the healthiest meal in the solar system, but if you eat it in an anxious state, your digestion is dramatically diminished – your mood having affected your food. Salivary enzyme content in the mouth is reduced, the breakdown of protein, fat and macromolecules in the stomach impaired, and the blood flow to the small intestine decreased as much as fourfold, which translates into decreased assimilation of vitamins, minerals and other nutrients. Its not only important what we eat, but also the mental state we are in when we eat.
[ 投稿者:copypipizhu17 at 00:52 | お友達 | コメント(0) | トラックバック(0) ]

Eat Your Colours – Buddha Bowl
You must’ve heard many a times, “Eat the Rainbow” … When someone says “eat the rainbow,” they’re trying toexplain, in a simplified way, that the color of your food can tell you a lot about its nutritional value and eating a variety of colors is one sure method to get as many of those vitamins and minerals as possible (and eat a broad, diverse amount of food in the process.) The phrase is actually an oversimplification of a real issue. It’s not difficult to get the vitamins and nutrients you need from a solid, balanced diet, but it can be difficult if you’re a picky eater, or have children who don’t exactly like to expand their horizons. The phrase is aimed at parents helping children adopt a more healthful diet. I’d say not only children but even adults too. I make this buddha bowl at home for lunch and neither my husband nor my son would give it a second look. They’re hard core meat eaters, and getting veggies and fruits down is a constant challenge. I can only successfully manage to sneak in some veggies into their meals but never a whole bowl of salad. And living with meat eaters my intake too goes down if I’m not mindful. So I do take the trouble to make myself my healthier meals. If you don’t take care of yourself no one else will. Putting something like together is easier than you think. A buddha bowl can be anything you want it to be, add your good fat, protein, fiber, a little crunch, a little creamy, a little carbs and you have a balanced meal. Not to mention a pretty looking one. My only hope being that someday watching me eat, my boys will want to eat it too hong kong corporate formation.

*Note : I personally dont like to add a dressing to this. When I’m eating this by myself, I really like to enjoy each vegetable for its natural flavour rather than masking it with another. The combination of all of them together is pretty balanced with bitter, sweet, tangy, creamy, crunchy and refreshing. So I feel it doesn’t really need anything, but I know many would need a dressing. In that case a squeeze of fresh lime and sea salt should be perfect. You wouldn’t want to eat a healthy salad and ruin it with calorie high dressing Sage accounting.

Lets start with getting the lentils ready. Wash and soak the puy lentils ( black masoor dal )for 1and a half to 2 hours. Boil in salted water till soft. Strain and pat dry on a kitchen towel. In a small pan heat the oil, fry the dry lentils for a minute and then add the salt, turmeric and chilli powder. Fry for another minute and take off the heat. Set Aside wine tasting hong kong.

Now lets get to the Sweet Potato Fries . Preheat the oven to 180C and line it with greaseproof paper. Scrub the sweet potatoes very well taking all the dirt off. Cut them length wise. place them on the baking tray and drizzle with olive oil and very lightly with salt. Toss and bake for 15 -20 mins or till golden brown. Set Aside.

In the mean time you can get the rest of the ingredients cut and ready.

Set the Edamame in a pot covered with water. Boil for 10 mins . Peel the pods and set the edamame aside.

Thinly slice the green cucumber and purple cabbage. Halve the yellow cherry tomatoes and cube the Avocado.

Tear roughly the Kale and Salad leaves.

To setup your buddha bowl place the kale and salad leaves at the bottom. Now start with the Fries first. Place them anywhere you like and them build the rest of the salad by
placing the ingredients one next to the other. Sprinkle with the Sunflower seeds. Drizzle the (dressing if using one) over the salad and serve.
[ 投稿者:copypipizhu17 at 15:49 | お友達 | コメント(0) | トラックバック(0) ]

This isn’t a traditional recipe. This is a quick and dirty (read: easy and yummy) version of a hot soup made with soba noodles topped with deep fried tofu. Putting fried tofu on top of soba noodle soup makes it kitsune soba. Kitsune means fox in Japanese, and folklore says fox spirits are quite fond of fried tofu, hence the name “fox soba.” It’s delicious massage cushion.

I like recipes that are flexible. Once you have the broth, the noodles, and the tofu, you can add whatever else you want on top. I chose to go light and easy, a few fresh pea shoots and thinly sliced raw carrots. Then I topped everything off with Bull Dog Sauce Hong Kong apartment.

I’m pretty sure you’re not supposed to put Bull Dog Sauce on soba noodle soup. But I did, and it was good, and no one yelled at me, so I’m pretty sure you can do it too if you want. It’s sort of a like a Japanese steak sauce/bbq sauce. There are many different variations, but I used the Fruit and Vegetable Semi-Sweet version. You can find it at any reasonably stocked asian grocer, or you can get it online here China WFOE.

So, here’s the thing about my version of kitsune soba. The flavor is anchored in the salty, sweet, gingery broth. The tofu and vegetables are there mostly for contrasts in color, texture, and temperature. Since everything is presented plain, the broth does most the heavy lifting in the flavor department, but it also allows the raw ingredients to shine on their own.
[ 投稿者:copypipizhu17 at 11:41 | お友達 | コメント(0) | トラックバック(0) ]