PROCEDURE TEXT :
- HOW TO MAKE SUSHI
- HOW TO MAKE ICE CREAM
- HOW TO MAKE POPSICLES
A. HOW TO MAKE SUSHI
Ingredients:
40g tuna
20g avocado
100g sushi rice, cooked
½ sheet nori
10g sesame seeds
½ cup rice vinegar
2 tbsp sugar
2 tsp salt
1 banana leaf
20g avocado
100g sushi rice, cooked
½ sheet nori
10g sesame seeds
½ cup rice vinegar
2 tbsp sugar
2 tsp salt
1 banana leaf
What to Do:
1.
Cook the rice until ready. Place in wooden bowl. Using a wooden spoon,
quickly mix with rice vinegar, sugar and salt, touching as little as
possible. Keep in a rice box at 40°C, the optimum temperature for sushi
rice.
Cover the top side of a bamboo roll mat with plastic cling film.
Michael Hoeweler
2. Cover the top side of a bamboo roll mat with plastic cling film. Lay nori seaweed on one half.
3. Spread rice over the nori until it is covered, around 2 mm high. Sprinkle with sesame seeds.
4. Turn the nori seaweed and rice over, using the mat to help.
Cut tuna into six pieces.
Michael Hoeweler
5. Cut tuna into six pieces, each 5 cm long and 4 mm thick. Lay them lengthwise, three at a time.
6. Place sliced avocado next to tuna.
With both hands, roll the sushi into a log using the mat.
Michael Hoeweler
With both hands, roll the sushi into a log using the mat.
7. With both hands, roll the sushi
into a log using the mat. Turn it over once and press into an oblong
square shape. Remove the mat. Cut into six pieces of similar size.
Arrange the pieces in twos.
Michael Hoeweler
B. HOW TO MAKE ICE CREAM
Ingredients:
what to do :
Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled about 1 hour.
Prepare an ice bath by filling a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath.
In a medium saucepan combine the remaining 1/2 cup sugar, with the milk, cream, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
Whisk together the egg yolks until well-combined and pale in color. Carefully whisk half of the warm milk mixture into the egg yolks, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
Pour the custard into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the roasted strawberries. During the last minute of freezing add the vodka. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor is ripened, at least 2 hours.
Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled about 1 hour.
Prepare an ice bath by filling a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath.
In a medium saucepan combine the remaining 1/2 cup sugar, with the milk, cream, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
Whisk together the egg yolks until well-combined and pale in color. Carefully whisk half of the warm milk mixture into the egg yolks, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
Pour the custard into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the roasted strawberries. During the last minute of freezing add the vodka. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor is ripened, at least 2 hours.
C. HOW TO MAKE POPSICLES
what to do :
-
1Invest in moulds. Popsicle trays create the best results, while ice cube trays make miniature ice pops. The moulds should be freezer-safe, preferably hard plastic. If you don't have moulds, you can always use paper cups or yogurt cups.
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2Create your mixture. Popsicles doesn't have to be just juice. Experiment with different varieties of drinks, by making gatorade popsicles, pudding popsicles, smoothie popsicles, or ice cube popsicles.
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3Fill each mould or cup about 3/4 full. You don't want to overfill it because the mixture will expand while freezing. It also may make it harder for you to get it out of the mould if overfilled.
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4Cover the moulds/cups with wrap. Foil works best, but you can also use plastic wrap. Be sure that it's on tightly.
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5Stick a popsicle stick directly in the middle of the mould and make sure it touches the bottom of it. The foil or wrap should hold the popsicle stick in its place.
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6Place the pops in the freezer for a few hours overnight or until the popsicles are solid.
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7Finished.
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