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How to Prepare Fish for Sushi (Complete Guide)

Max FV — Wed, 26 May 2021 14:07:13 +0000

Sushi is always a delicious and decorative addition to your Japanese-themed meal. Still, the real trick is from the art of preparation. Suppose you are wondering how to prepare fish for sushi. In that case, this complete guide will tell you everything you need to know beforehand, even if you have never made sushi before.

The fish intended for sushi preparation usually must be frozen in the freezer for 3-7 days, unless it was previously flash-frozen by the fishing company. Then after the fish is thawed, it is cut into a fillet. The fillet is then cured and cut into pieces or blocks for sushi. Always use good quality fish from a reputable seller.

Since you are dealing with raw fish, you must learn the instructions well before making your first sushi. Let us dive into the sea of detailed but easy-to-understand instructions for sushi preparation.

What fish can I use for sushi?

You can use several types of fish for making sushi. The most common sushi fish types include salmon, tuna, yellowtail, halibut or flounder, seabass, porgies. Lesser-known types are mackerel, kampachi, sardine.

Other types of fish more rarely used for sushi are swordfish, blue marlin, to name a few.

Mackerel and salmon may have more parasites or bacteria, but freezing and treating fish kills most of them. Fish intended for sushi sometimes may be treated with vinegar to protect from parasites.

Tuna has the least parasites but can contain more mercury than other types of fish. Mackerel, sea bass, yellowtail, swordfish, blue marlin tuna are all often high in mercury, so do not indulge in sushi too much. Salmon is usually farmed, so it has less o that.

Farmed fish from the USA, Canada, or European Union countries or Australia is better because it contains fewer parasites. These countries have solid rules controlling fish farming and food safety.

I would not recommend you use eel, as eel sometimes contains many serious parasites. Only well-trained and experienced sushi cooks should use this fish to make sushi.

We are selecting fish for sushi.

FDA or USDA do not regulate such terms as “sushi-grade fish.” Therefore, you should follow a few rules when choosing fish for sushi.

First, you must choose the proper type of fish. Read the following section about that.

Then rule number one is that it should be as fresh and as recently caught as possible. The freshest fish makes the best sushi. Do not buy old fish.

The second rule is fish must be of good quality. Preparing sushi is a serious endeavor, and good quality expensive fish is necessary for making good sushi.

Third and important, fish must be previously frozen. Prolonged or deep-freezing fish kills parasites. You can read FDA rules for freezing fish in the link I listed at the end of this article. I am talking about the required temperature ranging from -4°F (-20°C) to -31°F (-35°C).

Most home freezers will not work. Only commercial or medical freezers can achieve such low temperatures. But you can freeze fish in the home freezer and keep it there for 5-7 days to compensate for the lack of deep-freezing capabilities of the home freezer.

For making sushi preferably, use fish that was unfrozen only recently within the last 24 hours. Preferably one that was commercially deep-frozen.

Finally, the fish you buy to make sushi better be flash-frozen by a fishing company within 6-8 hours of being caught. So, look for a description or label where it says something like “flash-frozen.” This is the fish that you want to use the most.

If not, in this article, I will describe how to freeze fish yourself. Read on.

The fish you select must be firm when touched, with clear eyes. Its scales should not fall off easily. The fish should not have too much of a fishy smell and no ammonia (rotten) smell. It is preferably frozen or laid on a sheet of ice.

Tip: you can go to a good grocery store or good fish market, fishmonger, and specifically ask for sushi-grade fish. Usually, it is good quality fish that is more expensive. I suggest buying an already cut fillet not to have to mess with cutting and skinning fish.

You will still need to freeze your fish in a freezer until you are going to use it. Take it out and thaw right before skinning and sectioning up as a fillet. Or you can fillet it and then freeze the fillet.

Overall, I recommend buying fish and fillet it right when you are about to make sushi.

A note: FDA says that farmed fish that has been fed anti-parasite feed when raised can be eaten raw without freezing. But it is hard to know what was fed to the fish by the farming company in the grocery store.

Do you wash fish before making sushi?

You can, but typically no, you do not need to wash any fish that has been bled out correctly. This method is done when a fish is taken directly from the sea and is clubbed on its hindbrain.

This allows a fish to remain alive to be bled naturally by cutting the gill arteries and removing the tail.

Essentially, all the blood is pumped out, so the fish meat does not retain any fishy smell or have an overbearing fishy taste.

How to cure fish for sushi

You can buy prepared fish for sushi, such as smoked salmon. But here, I will describe how you can cure and prepare fish for sushi yourself.

Note: The common conception is that when we think of sushi, we think of raw cured fish. Let me note right away that sushi can be made not only with raw fish. Tasty sushi or sashimi can be made with grilled fish fillets, making it safer for newbie sushi makers.

It is essential to mention that some fish require selective curing before the preparation of sushi is completed. Some types of fish will require complete curing to help fish meat to develop complex and appealing flavors.

Note that you should cure fish after you cut it into filler (unless you purchased fillet) before you cut it into sushi slices. See the separate section below about how to cut and slice the sushi.

Let us just say that you have picked up a fresh fish that has not undergone a proper bleed-out. This is called ‘ikejime’ and is often done with living fish only.

But there will be times when you need to cure your fish further so it does not develop those fishy flavors that most people do not like tasting. And curing removes liquid from fish.

One relatively simple method is used to draw out these unwanted flavors before you prepare your sushi.

It is not uncommon that every fish has undergone this process unless you buy fish from a fishing boat or were unprocessed. Follow these steps to get the best results.

This is especially important for fresh salmon curing, no matter where it was caught! You’ll need to buy your salmon from a reputable fish seller, so you have fish that is no more than 2-3 days old.

Source.

Easy way to prepare (cure) fish for sushi

We will discuss several somewhat inter lapping ways of curing the fish for sushi. Here is the easiest way.

Take fish fillets or already cut fish pieces.
Pour in clean water into a glass or ceramic bowl (or other types of the bowl).
Add a lot of “kosher” salt and stir until salt dissolves and water becomes clear again.
Add a bunch of white sugar to the water and do the same.
Now you have a curing brine solution.
Put fish into this brine, stir a little, and leave it in the brine for 5-15 minutes.

Essentially, you just cured fish for sushi, but I suggest adding additional steps now.

Take that fish out of the brine and dry it with paper towels.
Coat all fish with a salt layer on both sides. Make sure to cover fish evenly everywhere on the fish. This will draw moisture out of the fish.
Put it on a clean tray for 15-30 minutes. You can put it in the fridge for this time.
Take the fish and wash off the salt.

You effectively drained most of the extra liquid from fish.

I suggest using a clean tray. Cover the bottom with salt. Put fish fillet on top and press fish a little. Then cover the top side of the fish with a layer of salt. Close the tray and put it in the fridge for 30-120 minutes.

The Morimoto method

Famous Japanese sushi chef Morimoto uses different methods. To speed things up, he buys quality fish and says that the curing process can be done as follows:

Place fish fillet in a tray, spray fish fillet with salt all over the fish, on both sides, and leave it like that for 30 minutes.
Then wash off the salt, dry the fish fillet, and immerse it in vinegar for 15 minutes.

Source.

On the other hand, I think beginner sushi makers could stick to longer curing timeframes purely for safety reasons.

As you progress in your sushi making, you may want to use more elaborate ways to prepare and cure fish for sushi. Here is one below.

Step one

Take some saran plastic wrap and lay it on a countertop. Then add sea salt onto the plastic wrap followed by paper towels to cover the salt. Ensure that you do not put salt outside the area where your paper towel is folding over onto your fish.

Each overlapping section should have complete contact with the cling wrap as much as possible when it comes time for wrapping.

Step two

You placed a good layer of salt on that plastic wrapped.
You have spread a clean paper towel over the salt.
Now take the fish fillet you have rinsed with very cold water and completely dry it with a paper towel.
Place fish onto the paper towel and salt. Spray more salt over the fish and cover all fish parts – for a more substantial effect.
Wrap fish in the salty paper towel.
Now tightly wrap your salted fish and paper towel in the plastic and allow it to sit for a couple of hours in your fridge.
The moisture of the fish soaks through the paper towel and activates the salt.
The salt will draw extra moisture and a fishy smell out of the fish.

Step three

After this, you open the plastic wrap, re-rinse your fish again and pat it dry with a dry paper towel. This fish meat is then ready to be sliced and served after that.

This is just another method for curing since many types of fish need curing to help develop the Umami flavor. Keep in mind that this method usually works for fish that were not bled out properly.

Video instruction for this elaborate fish curing method:

Step four

Suppose you want additional safety and favor treatment, like treatment of mackerel or salmon against the parasite. In that case, you may want to do two more steps.

Take a tray and place dry fish fillet(s) in it.
Pour enough rice vinegar or other vinegar to cover the fish fillet.
You can add some ice to the tray.
Put the tray in the fridge for a day or overnight. Up to 24 hours is fine.

This way, fish gets flavor treatment. Some people also add alcohol like sake or whiskey, or white wine to the tray, but alcohol is not my thing.

Alternative curing method to prepare your fish

Find a shallow tray used that can fit into your fridge. The best tray to use is suitable for baking brownies and should only be 1-2 inches deep.

Now lay your fish onto the tray and begin making your cure mixture.

This is simple to make since you only need 3 parts sugar to one part sea salt, which is a 3:1 ratio. This mixture is sprinkled on both sides of the fish while it is laid in the tray.

Again, I suggest you cover the bottom of the tray with the mixture. Then put a fish fillet on top of this layer of the mixture. And now completely cover the top and sides of the fish with another layer of the mix.

This can sit in the fridge for 1 to 3 hours. But you can keep it in the refrigerator for 2-3 days like that. No more than that, though. If you need to keep it for longer, you would be better off freezing fillet than thawing and curing it.

Here is a helpful video on how to cure fish for sushi:

Step 5 Freezing fish which was not previously frozen.

Sometimes you will buy fish where the label states “never frozen.” If you want to make sure no parasites remain in the fish, you can dry and freeze it now.

If you purchased commercially frozen fish, then you can skip this freezing step.

Commercial or medical deep freezers can do this in no less than 24 hours. Still, a traditional home freezer may hold the fish up to 7 days of freezing before you eat it in sushi.

But generally, if you made the steps above, it will be enough to freeze the fish for about 48-72 hours before you use it in sushi.

Freezing your fish for sushi

Wrap your fish in plastic wrap without catching any kind of air inside the cling film. Wrap it twice over so you get a good seal.

Now you place this into your freezer for 48 hours to 7 days.

Suppose you have a quality freezer with more advanced freezing capabilities (less than -20 Celsius). In that case, you can go for no more than 2 days without much problem. Be sure to place your wrapped fish at the very bottom of the freezer, where there is less moisture.

Here is a deal. If the fish was never frozen commercially, you might need to freeze it for about 3-7 days before making sushi to kill off any bacteria and parasites. That is why I recommended looking for flash-frozen fish so that you would not have to wait for so long.

Another good tip for freezing fish is to wrap your fish in plastic wrap followed by aluminum foil. This prevents freezer burn and is better than directly putting foil on your fish, which can leave an odd taste.

If you have a vacuum sealer, this is the best method for freezing since the air is effectively removed from these sealed plastic bags. This will reduce the moisture if you’ve dry-padded your fish before placing it into each bag.

Great quality freezers that freeze fish more quickly meat will reduce the slow build-up of ice crystals in the flesh itself. Add this to the reduced amount of air within a plastic vacuum-sealed bag, and you have got the best freezing solution.

After recommended freezing time has passed, move the fish to your fridge, where it can thaw out slowly.

How to prepare frozen fish for sushi

This is a big question for most sushi lovers that always wonder how eating fresh fish can be preserved by pre-aging it first.

The method for pre-aging fresh fish helps by storing your fish for more extended periods with freezing up to 7 days before using it.

Reminder: You should first freeze and thaw fish. THEN you can cure and slice it for sushi. This is the better order of preparing fish for sushi.

Thawing frozen fish for sushi

Standard sushi assortments will all contain different sushi and sashimi, so you will need to know which fish to take out from your deep freeze.

If you were clever, you would have added printed labels (simple sticky labels used for envelopes) to mention the date when it was frozen and what kind of fish it is.

These are removed at least one day before your sushi meal, intended for lunch or dinner.

Note: Once thawed, you should preferably use the fish within the next 24 hours. Potentially harmful bacteria may start growing in the fish flesh if you keep it unfrozen longer than that, even if you keep it in the refrigerator.

It is better to put all your frozen fish pieces into a shallow pan so you can keep track of them. When you need one of them, you can quickly go to the fridge and take out only what you need while making sushi rolls or sashimi pieces.

The only exception will be with high-grade tuna, which is almost always flash-frozen when caught. Nonetheless, fresh tuna still needs to be frozen until you plan to use it for sushi much later since it tends to spoil more quickly than others.

How to defrost frozen fish for sushi

Pro sushi thawing tips

The preferred defrosting method should be a slow overnight process since you want to preserve as much of the meat texture. This process can also help preserve the color of fish meat depending on how it was initially sealed.

Once the fish meat is thawed within the fridge, you can then cure it further with a dry cure or another method mentioned above. This only needs as little as 20% salt or, as mentioned before, using a 3:1 mixture of sugar and salt.

This helps thawed fish meat slow down the enzymes that will cause fish meat tissue to break down. It also allows the meat to become springy once again, making it perfect for preparing sushi.

Defrost fish slowly.

The real trick to defrosting fish meat when making sushi is not rushing the defrosting process. Many people make a significant mistake by taking the flesh out of the freezer and letting it defrost on the counter.

This will speed up the meat faster and make your meat mushier as a result. It needs a nice slow thaw that can take overnight, but most sushi experts advise that longer thaws are better.

But if you need to defrost it in a rush, place fish in a plastic bag, close it tightly, and throw it in cold water. Fish should defrost for the most part within 1-2 hours.

If you are in an extreme rush and just about to make sushi, then you can thaw fish in a microwave as a last resort. Nothing scary, but the fish meat structure will be mushier after microwaving.

We still recommend that you give this meat a salted dry cure before it is used to make your sushi. Either way, you will always have better results when following these helpful bits of advice.

After this, you can rinse the salmon with ice-cold water and pat dry with paper towels. The fillet is then sectioned into ‘Saku’ blocks wrapped in plastic wrap and refrigerated.

This allows you to use each block section for sushi portions as you need. Do not forget that you’ll need to use this fish before it starts to go bad. Even though it has been cured, it can still go bad within 5 days.

Do not unfreeze long in advance. Each subsequent freezing and thawing destroy fish meat, and each thawing may allow harmful bacteria to grow. I highly recommend freeze and thaw fish no more than one time at home.

Cutting the fish for sushi

If you decided to do the whole process from A to Z, you would need to cut the fish. In the US, people often associate sushi with salmon. Let us use salmon as an example.

You can see the detailed process of cutting salmon here.

Here is how to cut fish for sushi

Cutting fish is the most challenging part of making sushi. It is not easy, especially the first few times.

Here is the order of cutting fish to prepare for sushi and then slicing it specifically for sushi.

1. First, cut fish in half for fillet.

If you have the whole fish, then first cut off the head. You should carefully cut the head behind the fish gills with a good sharp knife.
Then you cut off the fish’s tail fin and tail portion because it does not work for sushi.
Then cut off the top and side fins.
Then you put the fish back to you and cut half-deep the fish from head to tail side along the spine.
Then you turn the fish’s stomach side to you and half cut through the stomach from head to the tail side.
Now you can finish the job and from the backside, cut to separate both sides of the fish finally.

You have two fish half-sides now.

2. Cut off the main belly because the belly is not the best part of the fish for sushi.

Take all the intestines out. After taking the intestines out of the fish, you may want to wash the fish’s stomach to clean it better.

3. Peel out the bones that you see in the flesh. Remove bloodline, if any.

4. It is time to cut of the skin.

Here is one skinning technique:

Place the half-side of fish skin down on the kitchen surface in front of you. Again, fish spine side to yourself will work better.
You pre-cut the fish in one or more places from the top of the meat down to the skin, but do not cut the skin on the bottom just yet.
Now put the knife all the way down through the cut up to the skin.
When the knife touches the skin, turn it to one side and gradually slice the skin off, cutting with the knife as close to the skin as possible.
Press fish from the top with your one hand (if you are a righty), and cut the skin with the knife right below where you are pressing with your other hand.

The goal is to separate the flesh from the skin in that segment. It is easier to separate the flesh and skin of the larger fish like salmon in segments rather than trying to cut through the whole fish.

Here is another fish skinning technique to skin the whole fish side:

This time place the fish skin up.
You make a small cut between flesh and skin on the tail end.
Grab this piece of skin with your left hand.
Start cutting left to right (if you are right-handed). While you do, you keep holding the skin with your left hand and pull skin a little bit to the left.

Once the skin is off, inspect the flesh to see if any skin coloring (connective tissue) remains on the fish. Carefully slice off that tissue.

Ensure to cut off all white non-fleshy connectivity tissue between skin and flesh because they are too hard and chewy to eat raw.

Ok, now you have good looking fish fillet, and you can cure it as explained above and then cut it into sushi pieces or blocks.

Cutting fish methods for sushi or sashimi

We will briefly overview this because cutting fish for sushi is an art and deserves a separate article. There are several traditional ways to cut fish for sushi.

Hira-zukuri

For large fish, you cut the fillet into long strips about 2 inches wide. Then you can cut this strip into smaller sushi slices.

Under any scenario, you can cut fillet or fillet strips into sushi slices, each about 1/3-1/5 inches wide (0.5-1 cm). You should end up with similar blocks of sushi slices. This works well for tuna or salmon.

Usu-zukuri

The next type of cutting is more difficult. It is thin-slicing, where you diagonally cut thin slices off the fish fillet. This works better for soft fish flesh like flounder.

Professionally trained sushi chefs cut their pieces to make them similar, if not identical. This requires lots of practice.

Conclusion:

Now you have prepared fish for sushi and have your slices. Learning how to prepare fish for sushi requires time and practice. It is ok if something does not work out the first time. I recommend focusing on safety for beginners.

Make sure you freeze and cure the fish adequately. Then keep safe when you are cutting it. Making sushi is a recognized skill.

Do not rush. If you beginner, then do things a little bit in slow motion. Cooking can be a mess or an art.

Some sushi chefs train for years before they start working as sushi chefs. Of course, sushi-making involves much more than only curing and cutting it.

How to select fish, keep fish, and check for parasites – sushi chefs learn many different things and techniques.

Enjoy your sushi-making! Not many people know how to do it.

The post How to Prepare Fish for Sushi (Complete Guide) appeared first on Make Your Dinner Easy.

How To Make Pizza In A Microwave Oven Guide

Max FV — Fri, 16 Apr 2021 10:05:44 +0000

There is hardly any doubt that pizza is one of the most popular and perhaps even one of the most sought-after food items worldwide. There are many ways of making pizza, and in this article, we talk about how to make pizza in a microwave oven.

Thus, we will make pizza in a microwave oven! Though pizza in a microwave with convection is possible and heard about, in this article, our focus will be on ways to make pizza using a simple microwave oven without convection. Therefore, the methods described below are accessible to anyone with a microwave at home.

Our focus will be making pizza from the already prepared pizza dough and the readily available required toppings, and other additional things. While generally pizza is better made in a microwave oven using the convection technique, the convection oven is not available to everyone. Let us answer the common question of how to make pizza in a microwave oven without convection.

Please pay attention to summary tips that you will need to know when making pizza with the help of a microwave oven. They are at the end of this article.

Can you make a pizza in the microwave?

That is, can you make a pizza in a regular microwave oven? Yes, you can make pizza in a standard microwave at home. Though typically not many people may have tried making a pizza in the microwave, nothing suggests it is impossible. Though pizza made in a microwave maybe be slightly different from pizza made in an oven, but still pizza.

While you could come across many articles that talk about the possibility of heating an already prepared oven, this may always not be tasty, crispy, and to the desired extent as far other attributes are concerned how to make pizza in a microwave oven.

In a way, it will be easier to make pizza in a microwave, as long as you have your pizza dough ready and kneaded and topics waiting for you to put them on the pizza.

How to make pizza in microwave without convection

Perhaps, the simplest way would be to go in for a ready-made microwaveable pizza that may be available in some stores. This process could be easy and less time-consuming, especially when you are on a busy schedule.

However, you must bear in mind that the result may not be to your liking. That is why you seek the correct answer to the question of how to make pizza in a microwave oven without the help of a convection tool without purchasing a pre-made frozen pizza.

When you make a pizza from scratch with a microwave oven, you also will have many advantages and benefits. For example, you are in total control of what the final pizza will look like and taste. You will have the advantage of choosing your good-quality sauce, cheese, and toppings.

While all this is indeed good news, there is no denying the fact that finishing a pizza and making it brownie crisp, tasty, and hot with the help of a microwave oven will be a slightly demanding task. There are some common challenges and problems as far as the various procedures and processes are concerned.

You may not have too many problems as far as the proper heating of the toppings and the cheese may also melt properly. However, you may have some tough times to get the desired crust and crispness when you use a regular microwave oven.

This outcome occurs because of an inherent problem regarding getting the pizza’s proper browning is concerned. Microwave does not heat dough as hot as stove oven or convection oven. I am not even mentioning the traditional stone and brick pizza oven – only a few places have it nowadays.

The above is undoubtedly a headache, but it would not be right to state that this will be an insurmountable and significant problem. You can easily handle this problem with some ingenuity and additional steps for browning the pizza.

When making pizza in a microwave oven, the simplest solution is to use a browning plate. Alternately, you also could use a pre-cooked pizza crust or a prepared pizza crust as a compromise.

Buying pre-made pizza dough or pizza crust for microwaving

Making pizza in a microwave suggests that you prefer efficiency vs. enjoyment of the whole pizza-making process from making the dough and until the end. You do not want to deal with yeast, salt, and stuff, do you? If you do, go ahead, read our other articles. If not, let us move on.

To save yourself time and some trouble, you can purchase pre-made pizza dough from the store. It can be Whole Foods, Trader Joe’s, your local grocery store. In some cases, local mom-and-pop pizza shops may sell you freshly made pizza dough.

Often you will find pre-made pizza dough in a bakery or refrigeration section of your local grocery store. You can search for fresh or frozen ones. Fresh is preferred, but it is harder to get. As a last resort, you can purchase regular bread dough and use it to make pizza in a microwave at home. Pizza dough and bread dough are slightly different, although interchangeable. Check online too.

Most often, you will buy a frozen one. You would need to unfreeze it according to instructions and then maybe roll and stretch it in a thinner dough circle of 10-12 inches unless it was already pre-rolled. The pizza dough circle should be about 1 inch thick, no more than that. The thinner is generally better to make pizza in a microwave as the microwave will not penetrate and heat a very thick dough layer.

If you ask for pre-made pizza dough, you are most likely to get a round dough ball which you will need to work on at home to make into a pizza circle. Sometimes it will be a pre-made frozen circle, and this is what you want.

Asking for pizza crust means that, most likely, you will get a wholly pre-made and sometimes already baked pizza circle, which you can flavor with sauce and toppings without needing to cook it. It is easy but takes the fun out because you do not have to cook it at all, even in a microwave. This is not the topic of the article.

Although, many stores a great variety of raw uncooked pizza crusts. Uncooked ready pizza crust or dough is what we need. For example, Trader Joe stores may have gluten-free pizza crusts for those with gluten intolerance. They use cornflower for those pizza crusts. Try asking around in the store and see what they have.

How to get the correct pizza crust with the right ingredients for the microwave

You can use your imagination and come out with your favorite recipe. Here are the proper steps that you could follow:

Get a microwavable browning plate, also called browning dish or browning pan. It helps the dough to brown and crust a little bit better.
To start with, make sure that you properly stretch, roll, and toss the crust until you are sure that it has reached the correct sizes matching the size of the browning plate.
The size of the browning plate is essential, though it could vary. As a rule, the browning plate of around 10 to 12 inches is fine for making pizza in a microwave.
Take good care of the ingredients and ensure that they are mixed and prepared correctly. We have other articles explaining how to prepare the dough, knead it and prepare a pizza circle for toppings.
The sizing and the chopping of the toppings should also be appropriate.
You are free to use your toppings, and it could be mushrooms, onions, bell peppers, tomatoes, or even oranges that can easily be well cooked.
We are not going into details of proper draining and sautéing of toppings because you should do it well in advance. You must be aware of the same.

Why the need for a browning plate?

To ensure proper cooking of the pizza with a microwave help, prepare the browning plate properly. Here are some step-by-step instructions for ensuring that the browning plate, dish, or pan is handled correctly.

The browning pan should be sprayed with oil (just a tiny bit). The pan with oil should be preheated carefully on medium-high in your microwave oven to become warm.
Once the pan has been preheated, you can now place the pizza dough onto the pan.
A thin and pale preliminary crust should take around 2 minutes in a microwave oven on high or medium-high, depending on your microwave. Note, we are not going for regular brown or thick golden crust just yet—only a preliminary thin one.
But in case you are going in for a thicker crust, it would be better to leave it in the oven for a total period of 3 to 4 minutes. Just note that we will microwave this again in the next stage, and it will be forming crust further. You do not want to overdo it in this stage as you do not want the crust to be too dark. It takes practice.
The next step is to remove the browning pan from the microwave, and you should make use of mitts.
Ensure that it is set carefully either on any good heat-proof surface or on a trivet.
The dough must be carefully slipped, and make sure you do it with the help of a spatula or tongs.
Now spread the sauce on the side that is cooked.
Layer the toppings, and cheese should also be added to the sauced crust.
Once done, the whole pizza with toppings and cheese should be put back in the microwave for around 5 to 8 minutes. Set the heat to high. You will know that the crust is forming correctly as the color changes to golden. You will find the cheese and toppings are also bubbly and hot.
In case you find that the cheese is darkening too fast for comfort, it would be better to stop the microwave and reduce the power consumption by about 80% for the remaining time.
The above few steps should be enough to make crispy, tasty crust.

Can pizza be made in the microwave without convection?

Apart from the common question of how to make a pizza in a microwave oven, people ask if pizza can be made in a microwave without the need for convection. Yes, it is very much possible to do it. However, if you look around and search online for some tips on the subject matter, you can be sure that you will be dissuaded from trying to make pizza in a microwave oven without convection.

While convection is a technology that helps in accurate heating and uniform spread of heating, this is not strictly needed for making pizza in a microwave without convection. The simplest way forward would be to make use of the browning plates mentioned earlier. You can easily create a semi-decent pizza with the help of a browning plate.

Some newer modern microwave models specifically come with settings or programs for making a pizza. You can find them online.

However, make sure to use only a few drops of oil on a microwaveable browning plate (browning dish, browning pan) to avoid the pizza’s crust becoming too oily, and do not initially heat it beyond about a minute.

Once done, you can place the crust pre-prepared with the main dough, toppings, and cheese. Place it in the microwave oven and let it sit in the microwave for a maximum of 2 minutes, and if the crust is thick, then 3 minutes should be the max time.

In which mode pizza should be made in the microwave?

Pizza making in a microwave could be a new experience for many. But since we are learning how to make pizza in a microwave oven without convection, it would be better to keep it in high mode. While setting it on high is a requirement, keep a careful watch on the heating so that you do not overdo it.

Mode depends on your microwave – how many watts it can use. Newer, fancier microwaves may heat pizza better than old ones.

I think 350 watts is the absolute minimum you should use to make pizza in a microwave oven. You can use that setting to only preheat the browning plate with oil on it.

However, we recommend coking pizza in a microwave oven on a high 900W-1100W or higher setting if your appliance allows it. A higher microwave setting may make better crusting on a pizza.

In a microwave without convection, setting it on the highest level when making a pizza is the way to go.

How long should pizza be in the microwave?

Here are some tips as far as the timing of the pizza in the microwave is concerned. It should depend on the size and weight of the pizza and microwave settings.

As a rule, the average time for making pizza in a microwave as follows:

2-4 minutes for preliminary cooking for bare dough or pizza crust to develop a golden crust; then another 5-8 minutes after putting toppings on it. Times may vary, however, depending on the quality of your microwave.

It may take 7-10 minutes to cook for a pizza with a thicker crust in a microwave.

Note that most likely microwave is not powerful enough to entirely brown pizza crust even if using a browning plate. But you may be able to achieve that golden crust to make you satisfied.

Summary tips and tricks for making pizza in a microwave

The answer to the question of how to make pizza in a microwave is explained above.
You can make pizza in a microwave without convection.
It would help if you indeed had a browning plate to make pizza in a microwave.
Be aware of the time for heating the crust and the toppings. Time is approximate, and you should learn how your microwave works for making a pizza.
Do not undercook pizza because pizza needs a high temperature to cook. It is for the crust, the toppings, including cheese and vegetables. Raw dough is not suitable for your health.

Conclusion

We are sure that the above is a proven and simple way by which it is possible to make pizza in a microwave oven without the need for convection. It would not be right to go by hearsays and instead try and do it for yourself.

Naturally, pizza made in the microwave is not going to be as good as one made in the stove oven or even in a microwave with convection. But it is still going to be a pizza which you can enjoy.

The post How To Make Pizza In A Microwave Oven Guide appeared first on Make Your Dinner Easy.

How to Grill Lobster Tails on a Pellet Grill

Max FV — Thu, 04 Mar 2021 20:56:49 +0000

Is there a special occasion coming up? Or is it some guests coming soon? You must be worried about what to serve on that day. How about cooking something interesting such as Grill lobster tails and serving them with some wine or chilled beer? Nothing can be more exquisite, relishing, and scrumptious than this.

If you want to host a party or a feast at your backyard, then grilling lobster tails can be quite easy on a pellet grill. This is also referred to as the pellet smokers which are used in outdoor locations. You can cook grill foods in this grill using gas, ovens or even charcoal.

Using a pellet grill can provide a smoky flavor to the lobster tail due to the wood-burning effect and charcoal. It slowly cooks the meat so that it remains juicy keeping all the flavors intact.

Though these grills can give the effect of the traditional smoker, it is much more advanced and doesn’t need too much attention. If you want to know how to grill lobster tails on a pellet grill, then read on. We have laid out all the important steps and details to help you.

How to grill lobster tails on a pellet grill?

If you can grill or cook the lobster tails perfectly on the pellet grill, it will remain tender and juicy. The lobsters can be an ultimate indulgence if you can grill it in the proper way. They are quite easy to make but can look or taste like it came directly from some fancy restaurant.

Below are some of the details that you will need to know about how you can grill the lobster tails on a pellet grill.

For this recipe, you will need to choose the best lobster tails. It is better to choose the tails of similar size so that it takes similar time to cook them. Same size of the lobster tail also helps to cook them at the same rate.

Preparing the lobster tail for grilling:

Once you have chosen the tails, you must follow these steps to prepare the lobster tails for grilling:

Step 1:

Take a sharp shear and use it to cut down the top of all the tails.
Now use a knife and place it over the cut that you made.
Now cut through the flesh of the lobster.
Once you hit the bottom of the lobster shell, you can stop.

Step 2:

Now, use the hands and flatten the tail of the lobster.
You can put a metal or wood skewer through the meat of the lobster.

This is an essential step as this skewer will prevent the tail from getting curled up when it is cooked. This is the best technique to cut and grill the lobster tail as it will make direct contact with the grill. This will give the lobster tail a very smoky flavor which tastes delicious

Grilling lobster tails on a pellet grill:

So, your lobster tail is now cut and prepared perfectly for the grilling process. Now you must follow these steps:

Step 1: Make sure to brush each tail piece with a bit of olive oil mixed with salt and pepper. This is important for seasoning to increase the taste and flavor.

Step 2: Start your pellet grill on the “smoke” and keep the lid open unless and until the fire is properly established in the burning pot. It will take about 3 to 6 minutes. Then preheat the grill to 350 degree Fahrenheit.

Step 3: Take a small bowl and mix some minced garlic, some herbs and black pepper with the melted butter. You can add basil, rosemary, thyme, or chive as herbs in the butter.

Step 4: Now place the lobster tails on the grill with the flesh side down. Keep it like that for about 5 minutes. After 5 minutes, you should flip the tails over and some garlic along with butter on the top mixed with herbs.

Your grilled lobster tails are ready to serve. Make sure that they are served hot to enjoy the best flavors. You can also add some additional parsley on the grilled tails for garnishing. Undoubtedly, your friends, family and guests will love to indulge in this scrumptious dish.

How long does it take to cook lobster tail on the pellet grill?

The lobster tail grill is one of the best dishes that you can serve your guests. It does not take much time to prepare or grill. It can be served quite fast, but it tastes amazingly delicious.

These lobster tails must be grilled on high heat. If you are using a pellet grill, then it will take about 5 to 7 minutes to grill each side of the lobster tail. Once a side is done, you can flip it to grill the other side. So, it will take around 10 to 15 minutes in total to grill a lobster tail.

The preparation time can take some more time depending on how many tails you must cut and prepare.

Also, the cooking time of the lobster tail can differ based on the size and thickness. But generally, it does not take more than 15 minutes to cook and 10 minutes to prepare. So, you can expect to serve this scrumptious dish to your friends, family, or guest in just 30 minutes. Hence, this is a perfect dish to be served during any backyard party or a family get-together.

How to grill frozen lobster tails on pellet grill?

Sometimes the lobster tails are available in the market in frozen condition. They are way more convenient to buy online or even from the nearby shop.

Many people buy the frozen tails because they are easily available and come with a better shelf life. But the main question that people ask is whether these frozen tails of lobsters can be grilled.

Well, there is no doubt that unfrozen lobster tails can make amazing and delicious grilled dish. Yes, you can grill lobster tails that are frozen, but you will first have to thaw the frozen lobster tails completely before you can proceed.

To thaw or defrost lobster tails:

You can thaw or defrost the lobster tail by placing them in refrigerator overnight. It is a long process, but it is the most accurate and sure way one to defrost the lobster tails.

However, if you want to defrost them on the same day, then you can use a different technique. Place the frozen lobster tails in a sealed plastic bag and then submerge it in cold water. You must change the water every 15 minutes. Keep it like that for 1 to 2 hours until the lobster tails are completely thawed.

Preparing the lobster tails:

Once the lobster tails are completely thawed, it is time for you to prepare the tails for grilling.

Take the pieces out of the refrigerator or the sealed plastic bag and then wash them thoroughly.
After rinsing, pat the lobster tails dry with the help of the paper towel.
Using a sharp edged shear, you need to cut the shell down to the bottom shell to expose the meat.
Now pull the shell gently apart to loosen the lobster meat.
Take out the knife and slit the meat slightly followed up by seasoning it with paprika, salt and pepper.

Once it is thawed and prepared properly, you can follow the above mentioned grilling process exactly to grill these lobster tails. You can follow the steps to preheat the pellet grill and grill the tails. It will take some time to completely grill all the tails.

Important tips to know for grilling lobster tails

Now, you know how to grill lobster tails on a pellet grill perfectly and efficiently. But you have to know some of the best tips that can help you in the process of grilling these lobster tails. Some of the tips are:

You can use most of the types of lobster for grilling. The best one is the Maine lobster which can provide the best flavors.
You will know that the grilling of the lobster tails is done once the shell starts to turn red and the flesh becomes opaque in nature.
Don’t overcook the lobster as that will make the flesh dry and chewy. You need to keep it tender and juicy keeping the flavors intact.
You have to serve the lobster tails as soon as it comes off the grill because reheating them can make them dryer.

Use the charcoal in the pellet grill to bring that smoky flavor to the lobster tail grill. This can enhance the taste and satisfy the taste buds even more.

Conclusion

This is all basic info about how to grill lobster tails on pellet grill and the steps that you must follow. The lobster tails can make a fancy and scrumptious dish when grilled but it does not take much time to prepare and smoke them.

If you want to add something unbelievably delicious to your backyard party along with some wine or other beverages, then this is the best thing. You can buy the fresh lobster tails from the market or get the frozen ones even online.

Follow the steps mentioned above to thaw them and then grill it properly. Serve it with some lemon edge and parsley. You can also prepare a delicious dip to serve on the side. You can also give store-bought dip that will go along perfectly with these grilled lobster tails.

The post How to Grill Lobster Tails on a Pellet Grill appeared first on Make Your Dinner Easy.

How to Make Rice Noodles at Home (2 Common Methods)

Max FV — Sat, 27 Feb 2021 20:25:27 +0000

Dried and commercial rice noodles can be readily purchased. However, making rice noodles fresh at home is a healthy, tasty, and fun way to do it. Rice noodles essentially are a light chewy pasta alternative. They are quite commonly used in cooking Southeast Asian food.

Homemade rice noodles can be made easily with some easy-to-follow steps. In this article, you will know how to make rice noodles at home step by step from scratch and to cook it right.

A little about making rice noodles

Rice flour is used to make rice noodles. They are gluten-free naturally, transparent, and gelatinous in texture. Tapioca or corn starch is added when making rice noodles to add in that additional chew. Also starch helps noodle dough to be firmer so that you could roll it.

Without starch, rice dough may be too liquid and it may be hard to create a shape out of it. They can be made as strings or as flat noodles. They are available in different textures and shapes too.

Rice noodles are a great lunch/dinner add-on with low-calorie content. They are healthy, clean, and lean. Enjoy the best with fresh veggies and much lean protein to make it even healthier. You can add them in broth or season them and eat them.

Rice noodles are healthier than regular pasta owing to their fiber, calorie, carbs, and fat content. They are sugar and cholesterol-free. It has 103 mg of sodium in each serving. It has higher folic acid and iron content.

You can make rice noodles from brown rice or white rice. Brown rice noodles are made from whole grain and are a healthy option for your next homemade dinner.

It is fair to note that making rice noodles is probably a little more complicated than, say, cooking salmon fillet or even making a homemade pizza. In a way.

To get the best out of this article, read steps at least several times and read them carefully. Then you will understand how to make rice noodles at home.

Quick facts: health advantages of rice noodles

Rice noodles are ideal for gluten-sensitive people or people with celiac disease. This is because it is gluten-free.
They are abundant in Selenium and Manganese. Selenium is an antioxidant while manganese is a blood sugar-regulating mineral.

They are abundant in phosphorous, a mineral for storing and using energy.

How to make rice noodles at home?

Here we will talk about two primary methods, however, both have several steps in common. Both the methods are easy and will result in delicious, soft, and fresh rice noodles to treat yourself, your family, or guests.

Before we go deeper into more details, here is the first and easiest birds view method offered in one of the comments on the internet:

Soak rice for 24 hours
Then work it with blender as much as possible.
Then add a good amount of starch and water for a firm dough-type of consistency.
Then use a noodle machine or simply flatten the rice noodle dough into one or more thin sheets.
Then boil each sheet in a pan for about 5 to 9 minutes. Some recommend bringing water to boil and then taking the pan with that water off the stove and soak rice noodles in it.
Prepare cutting board properly brushed with olive oil while sheets are still boiling or soaking.
Then take out these boiled or soaked rice sheets on the cutting board.
Cut those sheets into noodles the way you want. You can cut them thin or thicker or flat. The thinner the sheet is the thinner the noodles will come out.

This is a rough overview of the process to make rice noodles at home. Below are two more detailed methods on how to do it.

Recipe for Homemade Rice Noodles - The First Method

It makes noodle sheets for flat, thin, or any other size or shaped rice noodles. Here is the recipe for homemade rice noodles step by step with the cooking and serving times. This will serve you as a guide to make rice noodles from scratch.

Preparation time – 35 minutes

Cooking time – 45 minutes

Serves – 6 people or makes 5 noodle sheets

The total process takes – 1 hr 20 mins

Things you will need:

About 6 to 8 quarts pan with a flat bottom in which you will make rice noodle sheets. Pan is a preferably rectangular or square shape, rather than round. You can get a glass heat-resistant baking pan (glass bakeware) in most stores or online.
Mixing bowl (large is better)
Wok pan or other cooking vessels (large pot, etc.) in which you must fit that glass pan above
Brush for oil could be useful

Glass bakeware is better as it does not change the flavor of ingredients. It is slow to heat up but retains heat well. On the other hand, metal one will never shutter.

Glass bakeware may shutter but in rare cases of direct overheating or after being tampered with. For making rice noodles it should be fine though. If metal – opt for classic metal or stainless steel. I do not like aluminum for many reasons beyond the scope of this article.

Wok pan can be used for numerous other recipes besides making rice noodles. It is even more useful if you live in your own house – can cook some food on the open fire in your backyard. But you can skip the wok and use something else instead.

Ingredients you will need:

Rice Flour – 1 1/4; cups
Corn Starch or Tapioca Starch- 2 tablespoons
Salt -1/2 teaspoon
Water -1 1/4; cups
Vegetable oil – 1 teaspoon
A little bit of oil for brushing

NOTE: You can use the following types of starch – corn, tapioca, potato, legume (pea, bean). Combining different types of starch is generally ok.

Did you know that in Asia they research rice noodles?

For example, one research suggests that using more tapioca starch vs. potato starch increases transparency, reduces the stickiness and cooking loss in rice noodles, and gives the product a moderate elastic structure.

And legume starch is better for maintaining the shape and elasticity of the noodles, but corn or tapioca starches are better for that nice chewy structure. Source

Nutritional Value/Facts

29g or 10%- Carbohydrates
137kcal or 7%- Calories
1g or 2%- Fat
2g or 4%- Protein
1g or 5%- Saturated Fat
25mg or 1%- Potassium
196mg or 8%- Sodium
1g or 4%- Fiber
3mg- Calcium
1g or 1%- Sugar
0.1mg or 1%- Iron

Procedure and Step-by-Step Instructions: 18 steps to make rice noodles

Step 1- Add tapioca starch and rice flour to a mixing bowl. You can substitute tapioca starch with corn starch as well. Add starch, rice flour, salt and mix them.

Step 2- Now add in water gradually. Mix all the ingredients well until all the components are well dissolved.

Step3- Add olive oil, about a teaspoon to this mixture. Strain this blended liquid using a fine-meshed strainer into a different bowl.

Step 4- Cover this bowl of liquid and let it sit for about 30 minutes.

Step 5- Fill a wok with water. Ensure that a pan with a flat bottom that fits inside easily is taken. For people who do not have such wok, make use of a deep and large cooking vessel that has a wider opening with a lid. Place it on a stovetop.

Step 6- Bring it to a boil and if needed add in more water during the process of cooking. The pan should float on the boiling water.

Step 7- Take little oil and brush a light coat on the bottom portion of the pan. Put this pan on the boiling water.

Step 8- Add in 1/4 cup of the rice liquid that you kept for resting to the pan. Tilt the pan in such a way that this rice liquid spreads and covers the pan’s bottom portion.

Step 9- Cover the wok or pot with a lid. Cook it for 5 minutes on high heat. For a thicker bottom pan, enhance the cooking time to 7 minutes or 8 minutes.

Step 10- Meanwhile, coat another pan with oil lightly and keep it ready. Remove the covered lid after 5 or 7 minutes according to the pan and keep it aside.

Step 11- Place the 2nd pan in the wok over the boiling water just as in the first one. Now add in 1/4th of a cup of rice mixture. Tilt the pan to cover the bottom portion of the pan. Cover the lid and let it cook for the same time as the first one.

Step 12- Place the noodle sheet on a cutting board. Before placing the sheet, lightly coat the board with little oil to avoid any sticking.

Step 13- While the second one is cooking, take the first pan and lift the sheet gently. This is the rice noodle sheet ready and fresh. Lift the noodle sheet from the pan by gradually loosening its sides by making use of a rubber spatula. Gradually lift it off the pan. Place it on the cutting board.

Step 14- Your second sheet is ready by now. Brush the first layer with oil and then repeat step 13 and place the second sheet over the first layer that was coated with oil. This will avoid any sticking. Two of your rice noodle sheets are ready.

Step 15- Get ready for the 3rd batch and over in the same way as above. Grease the pan, place it over the boiling water, pour the rice liquid and cover the bottom portion of the pan. Repeat these steps until the entire rice batter is run out.

Step 16- Once all the noodle sheets are ready and placed over one another post-oil coating. The noodle sheets are cut to the shape you want. For flat noodles, slice to about 1/3 inches wide pieces.

Step 17- Separate each layer gradually and gently. They will separate easily as the layers were oil coated. Toss the noodles separately. Once the cutting is done, fresh rice noodles are ready to use.

Step 18- Your fresh rice noodles are ready and made at home. You can either cook them right away or store them in the fridge. You can repeat the process as and when required and to whatever amount by preparing the adequate batter to get fresh noodles every time.

Rice Noodles Storage instructions

The rice noodles that are freshly made can be stored in the fridge for one or two days. You can expect some hardening of the noodles. However, they will be back to normal once they heat. Your homemade rice noodles are ready to cook and be stored.

Still, some recommend that they be stored at room temperature for better taste. Source

How to use the rice noodles made at home?

The rice noodles made at home from the scratch are ready to eat post steaming. They can be added to soups, stir-fried, added with chicken, or with veggies.

Some tips to help to make rice noodles at home easily and appropriately:

When making noodle sheets with rice batter, you stack one noodle sheet on the top of the other noodle sheet. The key is to avoid any sticking of one noodle sheet to another. When layering the noodle sheets, always ensure the entire noodle sheet surface is coating with oil evenly and lightly.
Having two pans with flat bottoms is preferable. It could be a Pyrex pan or a baking pan. This is only to save time and ensure your work is done without any gaps or wasting boiled water or fuel. It is good and quick.
Add the rice batter mixture to the pan with a flat bottom to save on the cooking time as well. A thicker bottom pan will take a longer cooking time.
Make sure the flat bottom pan is placed over the boiling water. The pan should be even in level over the boiling water. This is because the noodle sheet is covered evenly in thickness without one side thick and the other side thin.
A pan of 7×7 inches is best in size. However, you can use it according to your recipe and serving quantities.
Always stir the rice batter before adding or pouring in the pan as the rice flour settles down with water floating over on the top. Mixing ensures a rice noodle sheet at the final stage.

The second method to make string rice noodles

This is another method to make rice noodles at home. The recipe shared below makes around 3 pounds or 8-10 cups of cooked noodles. This method makes use of a dough mixer and potato ricer to make the process of noodle making easier.

Things you need and ingredients:

Rice flour – 4 cups and a little for dusting
Water – 3 and a half cups
Canola or shallot oil– 3 tablespoons
Tapioca starch -1 cup
Potato ricer
Dough mixer

Procedure and Step-by-Step Process for the second method of making rice noodles

Step 1: This step is the same as in the first method but the only difference here is you do not need to add in tapioca starch at this moment. Add rice flour and water and make a blend by whisking it. The blend of rice flour and water is however covered and fermented for 4 days at room temperature for a tangy flavor.

Step 2: The fermented rice flour blend has settled rice flour at the bottom with water separated on the top. Eliminate this separated water by pouring it out.

Step 3: Add in freshwater, about 1/4th cup to this batter. Whisk or stir till it blends properly and becomes smooth.

Step 4: Take water and add salt to a large stockpot. Let it boil over high.

Step 5: While it boils, prepares the dough. In a 4 to 6 quarter pot, add oil and heat it over high. When the oil is heated, add in rice batter and turn it to low heat.

Step 6: Take the help of another family member to stabilize the pot while the other stirs the batter with a wooden spoon firmly.

Step 7: Dough gradually thickens and cooks. Let it cook for good 5 minutes to 8 minutes. Once it becomes a firm and thick paste, then it is done. If a little dough is stuck to the sides, then leave and do not scrape and add it into the dough.

Step 8: Transfer this cooked dough into a mixer with a dough hook. Now add in tapioca or corn starch at this point. Mix it for 10 minutes at medium speed. Make it a sticky ball.

Step 9: Boil water and keep it simmering by adjusting the heat. Dust the work surface with flour. Transfer the sticky ball over the dusted surface. Knead it well to around 5 minutes. This makes the dough smooth.

Step 10: Cover this dough with cling wrap to avoid any drying.

Step 11: Create an ice-water bath and place it close to the stove. Take potato ricer and place a little dough into it. Position the ricer bottom over the boiling water in the center. Now push the rice noodle into the water by pressing it smoothly. Shake to release the ends free.

Step 12: Simmer to 1 and a half to 2 minutes in boiling water. Take tongs or spider and transfer the noodles to an ice-water bath. Later drain them and let them rinse under cold water to eliminate extra starch. Repeat the process with the rest of the dough.

This method gives string rice noodles. Storage is the same as for the above method.

Tips to follow:

Water and rice flour are blended and then cooked until thick over a stovetop. This step helps to get rid of the raw rice flour taste.
Once the rice flour paste thickens, you need to stir continuously. You can take the help of your family member to assist in holding the container/cooking pot down during the stirring process. This will avoid lump formation.
The noodles flavor improves once the rice-flour blend ferments for 4 days at room temperature. This step is optional, but it surely does add in a tanginess to the overall finished noodles. If you want to skip this step and, in a hurry, then soaking it overnight is recommended.

Conclusion

This is how to make rice noodles at home. By following the steps carefully and with tips, you will be able to make string or flat noodles or noodle sheets quite easily and fresh right at home. These rice noodles can be used right away or stored in the refrigerator for a day or two.

The post How to Make Rice Noodles at Home (2 Common Methods) appeared first on Make Your Dinner Easy.

3 Best Ways to Make Homemade Pizza

Max FV — Wed, 17 Feb 2021 12:09:58 +0000

Thinking about what to make when the guests or friends are coming over? Well, the answer is pizza. Who does not like it? Pizza is one of the best and most delicious common foods that almost everyone loves.

Served with a glass of wine or a chilled beer, pizza can be the best solution for a great treat. How about making pizzas at home? Yes, you can make homemade pizza and it can taste as good as the pizza shops.

All you will need is the right way to make pizza and a great recipe for it. Some people have the traditional homemade pizza recipes that are passed on to them through generations. And some can learn now and impress friends later!

Of course, you can order pizza. But, homemade pizza tastes different than commercial.

If you are looking for some of the best ways that can help you to make tasty and scrumptious homemade pizzas, then you are at the right place.

In this blog post, we will walk through the ideas that you can implement for making pizza at home easily and efficiently.

From the different ways to make pizza to all the step-by-step explanations, we will provide everything. Read on to learn all the details.

Best ways to make homemade pizza

You must have already tried the pizzas that are available in the pizza shops and restaurants. Aren’t they taste delicious? Of course, you will like to try them at home too.

But pizzas need baking and you have to make sure that you know the best ways that can help to make the homemade pizzas. Generally, there are 3 different ways to make pizzas at home for starters.

Let us reveal all the three ways here along with their benefits and drawbacks. You can try the one that seems to be more convenient and better for you. The three ways of making pizza at home are:

1. Making Homemade Pizza in Kitchen Oven

This is one of the best ways to make pizzas right at your home. It is also the most common and convenient option as it is easily accessible to most people.

Almost everyone has a kitchen oven at their home and this method simply cannot be more convenient.

Kitchen ovens are generally made for baking and cooking almost any type of dish. They can be used for different purposes and pizza is one of them.

They are mainly available in the form of electrical ovens that can be preheated for baking the pizza dough along with the cheese and then baking with the toppings.

If you have a kitchen stove with an oven at your house, then this can be the best option to consider for making delicious pizzas at home.

2. Making Homemade Pizza in Cooking Pan

You do not have an oven at your home? Do not worry! It is still possible to make a no-oven pizza at home. All you need is at least a 22 cm (8.66 inches) frying pan for that. You can easily purchase it if you do not have it yet.

Opt for better quality vs. price because you can use it for making many various meals in the future.

If you already have that or any pan of at least medium size, you can make the pizza right away.

You must roll out the dough on the pan and then press it properly.

The pizza can be cooked in a pan over medium heat with added toppings on it.

The time can differ from 8 to 12 minutes depending on how thick the dough of your pizza is.

This can be a different way to make pizza at home but a legit and easy one for sure. So, if you do not have an oven, you can try it out this way. Hey, you can even use it in the dormitory. I am sure your roommates will be impressed.

3. Making Homemade Pizza in Pizza Oven

Well, this is different from that of the kitchen ovens that are mentioned above. Pizza ovens are specialized ovens that are designed especially for making pizzas. This is surely one of the most effective and best ways to make homemade pizza.

Many people believe that these pizza ovens are only for commercial purposes. No! They are also available for domestic uses and you can purchase one for yourself if you plan to make homemade pizza more often. The pizza ovens can be of three different types based on the way they are used. These are:

Electric pizza oven: This is the most common type of pizza oven that you can use for making pizzas. They are specially designed for making pizzas because these ovens use two different temperatures at the top and the bottom. Even the operation is quite easy as everything can be controlled with the buttons and knobs. Hence, it can help you to make restaurant-style pizzas at home easily and conveniently.
Gas pizza oven: You can also make your pizzas at home with the help of gas pizza ovens. They are fully automatic. Similar to the electric oven, you will get to control the temperature of the top and bottom with the help of a digital thermostat. But instead of electricity, this oven uses natural gas to run.
Brick or concrete pizza oven: Although increasingly rare, this is probably the best way to make pizza at home when you have your own house. The brick or the concrete ovens are traditionally used and they can be dated decades back. The woods are used here to fire up the oven and to bake the pizzas. Though nowadays you will see brick ovens and concrete ovens are mostly used for commercial purposes, they can be used in houses too. The wood fire can provide a very authentic flavor to the pizzas which taste quite scrumptious.

So, from these above 3 best ways, you can choose one way to make some great pizzas at home. It depends completely on your choices and preferences.

How to make homemade pizza step by step?

After you have decided on the ideal way to make pizza, we will discuss all the step by step instructions about how you can make pizza at home.

Though you can keep the style of making pizza similar, you can always experiment with new ingredients as your toppings. Depending on whether you like veg pizza or a non-veg one, you can choose varieties of toppings. That we will discuss later.

But now, here are the steps that you must follow to make the pizza.

Step 1: Preparation of the dough

The base of the pizza is the most important thing. If the base is not perfect, then everything can fail. So, you must be very conscious about how you make the dough of the pizza. Note you can buy ready-made pizza dough, but many cooks opt for making it themselves.

There are two ways of getting dough for pizza: the easy shortcut, and the chef’s way.

Purchasing Pizza Dough

The easy way is to purchase dough instead of making it yourself. Many places sell dough – from grocery stores to bakeries or pizza joints.

Grocery stores often have frozen or refrigerated dough for sale. This is not quite the same as preparing fresh dough yourself, but it is a shortcut for complete newbies who do not want to mess with making the dough.

On the other hand, some local bakeries or pizza shops may sell their fresh dough. Seriously, check and ask around for good bread dough, or Italian pizza dough – someone will know.

Even pizza places may sell specifically pizza dough. Small shop places are more likely to sell you their dough fresh because they are making just enough. And it may be fresher than one from the grocery store.

I checked forums and people say that Pizza Hut does not have it, but Papa Johns may sell fresh dough.

If you purchase a frozen or fridge one, then put it on the table and let it warm for at least 30-60 minutes. Once it is unfrozen and ready – read on in the next section what to do with the dough.

An approximate measure is to have 1 ounce of dough per inch of diameter of pizza 10-16 inches.

But the freshest way is to prepare it yourself. My grandma was good at it – she was baking all the time.

Making Pizza Dough Yourself Quick Description

More complicated way, but worth learning. Let’s try to make it as simple as possible.

Get ready:

2-4 cups of good quality bread flour

1 teaspoon sugar

Instant dry yeast

2 teaspoons of the sea or kosher salt

1 – 1.5 cups of water, noticeably warm

Olive oil – plenty

Mix with mixer and hands, cover well, and let it stand and raise for 1/5-2 hours.

Once you have prepared the dough for your pizza, you will need to cover it with the plastic cover and put it in the refrigerator, and let it sit for about 24 hours. You could use the fresh dough right away, but putting it in the fridge for a day can help to enhance the flavor of the crust.

Now, take the dough out of the refrigerator and remove the plastic cover from the dough.

Put some flour on your hand and push the dough down. Divide it into two halves.

Detailed way of making your own dough for homemade pizza

Before you start mixing ingredients for pizza dough you should decide what type of pizza you are going to make. Thus, Neapolitan pizza is made with a hardcore crisp crust. Don’t worry if you haven’t decided yet. Here, you’ll find universal rules that anyone who makes dough for homemade pizza should follow.

Before mixing dough

Scale ingredients

How are you going to measure ingredients for your dough? The majority of problems you may have with making your own dough comes down to incorrectly measuring ingredients, especially flour. Why is this? Flour is compressible. You can measure it by cups or ounces. It is better to use a scale and you’ll see that one cup may contain four or even six ounces of different types of flour. That’s a difference!

Choose the right flour

As you know, flour is the main ingredient for your pizza dough. Of course, any flour works well but you’d better choose the right one for your sort of pizza. Different types of flour give different structures to your pizza crust.

All-purpose flour is often used by beginners and experienced chefs and works well. If you need very structured dough allowing for stretching and rising, you’d better find some high protein bread flour. There is also special pizza flour if you want to go all the way in.

Another way to make your own dough for pizza

The classic recipe is simple. You need no more than 10 minutes to prepare. Luckily, you may use a food processor for a perfect result. It’s ok if you don’t have one.

Ingredients

1 cup (8.5 ounces) warm water

1 teaspoon sugar

1 teaspoon instant yeast

2 cups (10.5 ounces / 300 g) all-purpose flour

1 teaspoon salt

Step by step recipe

Start by combining warm water with your yeast and teaspoon of sugar. Wait for a few minutes until it starts to froth up and form a sort of foam or bubbles up, as some say. If it does not, toss it and start again. If it does – it is active, and you can add flour now. You can use hand or stand mixer to speed things up. I would set it on low setting at this stage. Some recommend to use wooden spoon for more authentic way of making pizza dough.
Add flour and salt to the mixture in the bowl. You can pour both cups, or our one cup and little latter add another cup. Even better, just make a kind of syphon hole in the flour, add some salt, and pour the yeast liquid to the center. You should work with your fingers, mixing liquids and dry components. Whichever way works for you.
You can add a teaspoon of olive oil if you want.
Stir gently but well. If you use hand or stand mixer, set the speed to medium.
Stir until a soft dough ball mass appears. Dough ball must be soft but hold together strongly enough for you to be able to grab with your hands to put on the kitchen surface without dripping all over.
Put flour on the kitchen surface you use to make dough. Remove the dough from the bowl and knead for a few minutes to prevent sticking to avoid it becoming stiff.
Oil a bowl with your olive oil and place your soft dough ball in it. Some recommend rolling it in the bowl to get covered with olive oil.
Cover it well with a clean cloth, kitchen towel or plastic wrap. Let the dough rise for about 1/2 to 2 hours in a warm and dry place. It must rise to about double of what it was originally.
You can also put it to rise overnight in the refrigerator to rise. If did not rise enough, then take it out and keep it for 30-60 minutes at room temperature to speed up rising.
Once it rises, remove it and knead a little – a few times – to push out any air from it.
You may use the dough immediately or cut and refrigerate it. It’s a little easier to roll out when it’s not super cold, but straight from the fridge still works. Otherwise, place the pizza dough in an airtight bag and freeze.
Now you can knead the pizza dough – this is important step and we have devoted whole article just for that.

This recipe should make two thin-crust pizzas.

Note

What’s the secret? The secret is in how much flour you add to the dough. People fail and end up with dry, dense dough because they are adding too much flour. Always do the ingredients by weight!

Step 2: Flattening of the dough

Short description:

Choose one of the halves and make it round with your hands.

Now, keep it on the countertop and press it with your hand to flatten it.

Make sure to lightly flour the countertop before you start this.

While flattening the dough, start from the center and gradually work outwards using your fingers.

Press the dough like this until it is about half an inch thick. It is better to achieve a diameter of about at least 10 to 16 inches for your pizza with a thickness of 1/2 inch.

Brush the crust top lightly with some olive oil. This can help to prevent your crust from becoming soggy due to the toppings. Keep it like that for about 15 minutes.

Long description:

Use olive oil to prepare your working places to prevent the dough from sticking to surfaces (bowl in which you will mix the dough AND surface on which you will knead the dough, like cutting board).

We have a separate article on this blog about how to knead pizza dough. It will help your pizza-making process. But here is a short overview.

You now have room-temperature pizza dough covered with few tablespoons of oil.

Wash your hands and dry them well.

Press with the palm of your hand gradually on the dough to flatten it into a circle or disc (unless it is sold already flattened).

The rough disc must be round, 6 to 16 inches across, and ½-1 inches thick for this article. I suggest starting with smaller sizes for your first homemade pizza.

If the disc shrinks back, let it rest for 15 minutes and repeat this process. You can repeat this 2-3 times until the disc keeps its shape (that is why it should be room temperature – frozen or cold one will not hold the shape).

Then you should stretch the dough a little more to a round shape. You can just hold it in your hands, carefully moving slowly from spot to spot around while down is hanging straight down over the surface. It will pull down by itself a little bit.

Just make it as round as you can.

Now your pizza dough disc should be anywhere from 10 to 25 inches across, 1/3-1/2 inches thick.

Note, if you will use a frying pan or baking tool to cook a pizza – also one way to make homemade pizza – then you may want to prepare the dough in the corresponding shape – it could be square, for example.

Step 3: Transfer to the pizza peel

A pizza peel is a tool that looks like a shovel to slide the pizza into the oven on a pizza stone, baking sheet, or pan if you use a pan. A pizza peel is an essential and mandatory tool for making pizza. Well, you can use the regular peel. Whatever.

Before you place the pizza dough over peel it is better to sprinkle some cornmeal lightly on the peel. This will help to easily transfer the pizza from the peel to the oven or on anything for baking the pizza.

This step is essential or else the dough can get stuck to the peel making it difficult to transfer.

Step 4: Prepare the sauce and toppings

Now, it is just about the time to start preparing whatever goes to the top of the crust. You should have the pizza sauce ready with you along with the cheese and all the ingredients that you want to use as the topping.

With the help of the spoon spread the pasta sauce evenly and properly over the crust. Make every inch of the crust top is covered with the sauce.

Now, sprinkle cheese all over the pizza. Here you can choose how much you want. Once the cheese is sprinkled, now spread the toppings such as onions, meat, mushroom, corn, bell peppers, etc.

Do not overload the pizza with a lot of toppings on it as it can make the pizza quite soggy.

Step 5: Prepare the pizza stone or baking sheet

For baking the pizza in the oven, you will either need a baking stone or a baking sheet. A baking stone is a way better and authentic thing to use for making homemade or commercial pizza. Read on below more about what is baking stone. But beginners can use a regular baking sheet.

Whatever you choose, lightly sprinkle some of the cornmeal on it. Now, transfer the pizza from the peel to the stone or sheet whatever you have.

Be gentle while transferring. Give a gentle shake to transfer the pizza and do not do it in a hurry. Now, slide the pizza into the oven and let it bake. Read on below for temperature settings and time for baking a pizza.

Important tips for making pizza at home

These are the steps that you must follow to make homemade pizza. Here are some more details that you should know about making pizzas at home:

· What do you bake pizza on?

As mentioned above, you can bake the pizza either on a baking stone or on a baking sheet.

Baking stones are the solid and heavy portable baking surfaces that can be used in the oven from baking pizzas. They can absorb the additional moisture into it to ensure that the crust of the pizza is crispy and crunchy.

The baking sheets are the baking tray that can be used for baking different foods including pizza.

If you compare these two, the baking stones are better than the baking sheets as they can hold heat much more evenly.

The stones are also porous that can draw out the moisture preventing the dough from getting soggy.

Remember, that pizza stones are designed scientifically specifically to make pizzas. Makes sense?

· How long do the pizzas take to cook in the oven?

Though the preparation time of the pizza can vary depending on the type of dough you are making and the toppings you are choosing, it does not take too much time to cook it in the oven.

As mentioned above, if you preheat the oven at 245 degrees Celsius for about 30 minutes, then it will take about 10 to 15 minutes for the pizza to cook in the oven.

Below I posted a detailed table for temperature settings and corresponding baking time. Note, if your pizza or kitchen oven is an older one, baking time may take longer and small deforming of the old oven may lead to a small loss of heat while baking.

Times are always approximate – it depends on your oven and the size of the pizza and how many toppings you put on top of it. Surely, larger pizza will take a longer time to bake.

Make sure to check if pizza is ready before removing it from the oven (see next section about how to know if pizza is ready).

· Which oven setting is best for making pizza?

It is always the best idea to preheat the oven before you put the pizza into it.

Keep the baking stone in the oven and preheat it for about 220 to 245 degrees Celsius (C), which is 430 to 475 Fahrenheit (F).

The hotter the oven, the better it is for baking the pizza. Hence, the best setting is 245 degrees Celsius i.e. 475 degrees Fahrenheit or higher.

Preheat the oven for at least 30 minutes and then put the pizza into it and let it bake at the same temperature.

The setting can also vary from one oven to another. So, it is better to check the instructions provided with the oven (if it is possible).

The most common timeframe for home ovens to make pizza is about 5-20 minutes, depending on the heat setting.

NOTE: You can bake pizza on as high as you can. In fact, the higher the better – the sooner pizza will be ready. Overall, the general opinion is that you should cook on high to bake pizza in a short time as possible for the best result.

The average home oven heats up to 350 C or 600 F degrees. Remember those special pizza ovens, or stone or concrete ovens, that we mentioned earlier? They can go as high as 500-550 C or 900-1000 F degrees.

The most common temperature setting for baking homemade pizza is that 250 C or 482 F (250-275 C or 450-550 F range is fine). That is about 9-10 on the gas oven setting. Some people report fine results with 200 degrees C or 390-400 F (about 6 gas oven mark setting).

So, I reviewed forums and noted that many people have good results anywhere within the range of 450-550 F degrees.

This is a table for how long to cook homemade pizza at a certain temperature (all times are approximate, for the size of 1/2 inch thick, nor more than 16-18 inches in diameter):

Temperature & Time (in minutes):

190 C (375 F) – 15-25 minutes

220°C (430°F) – 10-20 minutes

250-260°C (482-500°F) – 10-15 minutes

280°C (550°F) – 7-12 minutes

300°C (570°F) – 7-10 minutes

350°C (600°F) – 5-10 minutes

600 and 620°F – 3-5 minutes

Large thick pizzas may need a lower temperature setting to cook thoroughly without burning crust – 200 C or 400 F. The larger the pizza – the longer time it needs to cook (45 minutes of baking is not unheard of).

Note, that these timeframes do not include time for pre-heating pizza stone or baking sheet, where pizza stone may take up to an hour to heat well, and baking sheet usually takes less time to heat up.

· How do you know the pizza is done?

Ovens come with a transparent door and you can see the pizza cooking in your oven. So, when you notice that the crust has turned well-brownish in color and crisp texture along with the cheese turning golden and sizzling, then you will know that the pizza is done.

The crust becomes crispy in the last 1 or 2 minutes of the entire 10 to 15 minutes of baking. Also, the cheese gets completely melted.

When you notice all these indicators, it will be an indication that the pizza is done, and you can take it out of the oven. At least, open and look.

Beware of the hot air coming out of the oven!

Eventually, you may learn to check pizza readiness by looks and by smell.

Best homemade pizza recipe

Hopefully, it is quite clear to you how you can make pizzas at home. The process of preparation may seem to be a lot in the beginning.

But once you start and do a few of them, the process gets simpler and easier for you. As you now have a complete idea about the basics of how to make the pizza right in your kitchen or backyard, it is time for you to get to know about a sample recipe.

If you are here, we can assume that you want to make pizza at home for the first time or have little experience in it. Here is a quite simple yet scrumptious pizza recipe that you can try today at home.

The recipe is for making chicken mushroom pizza. If you do not like chicken or mushrooms, you can replace that with any other ingredients.

For this, you will need some of the basic ingredients like:

Cornmeal for dusting and sprinkling
Pizza dough (homemade or store-bought)
Pizza sauce or mushroom sauce
Onions
Mushroom (sliced)
Salt and black pepper
Basil leaves and parsley (chopped)
Fully cooked chicken breast (shredded)
Mozzarella cheese (grated)

Directions:

As directed above, you purchase or prepare the dough and transfer than to the pizza peel. Spread the pizza sauce all over the dough right away.

You can also use the mushroom sauce instead of the red pizza sauce. It is completely your choice.

Now, take the grated mozzarella and spread it all over the dough. Make sure to keep it as a thin layer.

Now, put the sliced mushroom and shredded chicken breast over the cheese. Do not put too many toppings and keep it light.

Sprinkle again some grated cheese over the chicken and mushroom.

Transfer the pizza to the preheated baking stone or baking sheet in the oven. Let it cook for about 10 to 15 minutes until you know the pizza is done.

Take the pizza out and enjoy the delicious cheese mushroom chicken pizza with your family. It surely will taste heavenly.

Best tips for making delicious homemade pizza

With all these step by step explanations, it is quite evident that you now know everything about how you can make the best homemade pizzas.

But with some beneficial tips below can level up your game. So, here are some of the important tips that you must always keep in your mind while making pizza at home:

Don’t ever forget to preheat the oven as well as the baking stone before you put the pizza on the stone
Do not roll the dough ever. Instead of that, it is recommended to stretch it with your fingertips and palms
Add a very thin layer of pizza sauce and don’t overdo it as too much sauce can make the pizza soggy
Make sure to cover the pizza tightly if you are making it on the pan and not in the oven
Whoever says more the merrier for toppings is wrong. Keep it less but enough of the pizza
Don’t overcook the pizza as that can make the crust too dry and hard

Conclusion

Pizza being an exceedingly popular dish all over the world, many people love to have it for sure. But the homemade pizzas are safer to have and cheaper too than buying them from outside.

Also, you can customize the pizzas according to your needs, as mentioned above.

As you now know about the best ways to make homemade pizza, you can try it at home with the right toppings that you will love to add. You can even choose the size of the pizzas according to your preferences.

Now, if your guests are coming over or you want to enjoy pizza with your family, forget the online delivery services. You can make the pizzas at home the way you want. Try it out today!

The post 3 Best Ways to Make Homemade Pizza appeared first on Make Your Dinner Easy.

How to Cook Rice in a Slow Cooker for Amazing Taste

Max FV — Sun, 03 Jan 2021 14:23:18 +0000

Can You Put Rice in a Slow Cooker?

You absolutely can put rice in a slow cooker! Cooking rice in a slow cooker is not only possible but sometimes even favorable way for some chefs. While a rice cooker is probably an easier way to cook rice, a slow cooker allows you to cook whole meals with rice by adding many other ingredients. Rice cooker cannot do that. In this article we will talk about how to cook rice in a slow cooker the right way.

One reason to cook rice or any other food in a slow cooker is the resulting softness of the whole meal. This result is especially beneficial with grains like rice. The ingredients will exchange juices while heated in a slow cooker and the resulting taste may be interesting and very yummy.

Now, using a slow cooker to cook rice allows even novice chefs to introduce incredible variety to flavors and tastes by adding herbs, spices, vegetables, beans and you name it. I love slow cookers. When I was a student slow cooker was my best friend. Even more of a best friend that microwave oven.

I remember setting a slow cooker late in the evening and waking up to that incredible smell of fresh, soft meal.

One note against using a slow cooker is that it gives out steam which can fill the room for hours. This is not a nice feeling when you live in a very humid geographical location. I recommend setting your slow cooker not close to your bedroom. You will figure it out.

Let us discuss a few tricks and tips about how to cook rice in a slow cooker to make it soft and very tasty.

How to Use Slow Cooker to Cook Rice

Setting Up Your Slow Cooker to Cook Rice

I already mentioned that you better put a slow cooker somewhere in the kitchen away from bedrooms because that steam and smell of cooking rice will fill the area. Do whatever you feel like if you are fine with it.

Some people put their slow cookers outside. I do not recommend it because the smell will attract anything alive that moves, crawls, or flies. Keep it indoors.

It is recommended that you set up your slow cooker somewhere on an even surface in the kitchen. Such as a countertop close to a microwave oven. Like any electrical appliance, I would not put it on a metal surface. Put it on wood, plastic, or anything else that does not conduct electricity to avoid any unlikely shorting of a circuit.

Also, like any electrical appliance put it in a dry place. I would not put it too close to the sink for many reasons, including personal safety. Here is some information from FDA about slow cooker safety which you can find here.

Make sure you clean the slow cooker after any use. If not, you will need to clean it well before cooking rice to avoid any taste surprises. Cleaning slow cooker pot can be done with regular dish soap and water, wash it well and let it dry.

The Size of Slow Cooker for Putting Rice

Slow cookers come in a variety of sizes ranging from 1 quart to about 8 quarts. Here is a table of slow cooker sizes for your understanding.

1-3 quarts	Enough for 1-2 people meal maximum. Frankly, good enough really for heating a serving of an already cooked meal. Not too good enough for cooking meals, in my opinion.
3-6 quarts	Enough for 2-4 servings of a meal or 2-4 people. Or solid good for one person who is willing to cook often.
6-8 quarts	A preferred choice for all situations: for reheating and for cooking meal enough for more servings or 4-6 people. Also, a good choice if you want to cook enough food to last for several days. Just put it in the fridge.

Frankly, I would buy a 6 quart or higher-sized slow cooker because besides rice increasing in size 2-2.5 times, you may also want to add many more ingredients with it: vegetables, other grains, or meat. Roasting meat, for example, is useless in a slow cooker less than 6-quart size because of low efficiency.

It takes a bit of time but in the end, you have only 2-3 servings. Not worth the time unless you are on some kind of extreme makeover diet.

Having a larger slow cooker or crockpot allows you to cook more efficiently. All in one setting, using fewer appliances, less electricity used (compare to cooking different things separately), less time, and less clutter in the kitchen. In economics, it is called “economies of scale.”

You can cook chicken with rice in a large enough slow cooker crockpot. Finally, when I was a student, I would cook a whole chicken with veggies in a slow cooker. Because it was spacious enough. Yes, I am not a vegetarian.

Preparing and Putting Rice in Slow Cooker

Rinse your rice. Depending on the manufacturer, the rice you purchase may contain extra fluff in it which may make the rice stick or have hard spots after cooking. Just put rice in a bowl, fill it with cold water, stir, then pour water and any extra staff into the sink.

Put your rice into the slow cooker pot. One cup is about one serving per person. Therefore, for a family or company of four, this will be 4 cups of rice.

Add at least twice as much water. The usual recommendation is to put 2-2.5 times as much water as you put rice. Some recommend adding 2-3 cups of water for 1 cup of rice. Because rice throughout cooking will absorb plenty of water. Too little water will make rice too dry, too much will make it too mushy.

And because the rice will expand in slow cooker 2-2.5 times its dry size. If you want to cook rice enough for a few people, make sure you have a large enough slow cooker for that.

HINT: Make sure your slow cooker lid is closed tightly to trap heat and moisture inside. Otherwise, you may end up with rice drier than necessary.

Add some fat to the mix to avoid rice sticking together. I usually use olive oil because it works perfectly. I tried to use regular butter, but I did not like the result. Some used cheese. I never tried it.

If you are gourmet and have a passion for some slight alcohol, you can try to experiment and add just a teaspoon or tablespoon of beer or white wine, depending on the slow cooker volume. I am curious what will come out of it besides steamy fumes which will contain the smell of cooking rice and just a little bit of wine and beer in the air.

Well, this is going more toward college party suggestions so I will stop right here.

Some recommend putting the parchment paper on the pot and then close the lid on top of it. Supposedly, it helps to trap moisture and heat inside. I tend to think you can try it but if you take good care of your slow cooker, closing the original lid will be enough.

But I do agree that you should never cover the pot with plastic material because prolonged heating will cause it to release toxins into your rice.

Proper Slow Cooker Settings and Timing to Cook Rice

Set your slow cooker settings on high. High will be enough to cook rice and veggies well over only 2-4 hours. I also used to put the slow cooker on low and cook overnight. This could take 6-8 hours, but the rice would also absorb juices of veggies or other staff I put in. And yes, it was so soft and tasty.

Try both ways and see which way is more suitable for you. If you put something hard to cook with rice, better cook it longer. Seriously, I am getting hungry just writing this. I recall that amazing smell of cooked food, that gentle softness of the cooked staff, and exquisite taste.

Beware, if you are new to all this cooking, then slow cooker is the way to go. But, you may make a few mistakes and have some kind of mush altogether in the end. Still eatable, but kind of funny to eat. Try a few times and you will make it work. If you are new to cooking then a slow cooker makes it easy to learn and is a way to go.

How to Cook Rice in a Slow Cooker Crock Pot

How to cook rice in a crockpot? Well, pretty much like how you would cook rice in a regular slow cooker.

Check your rice in a slow cooker after 2-3 hours of cooking. See if it is soft and tender. If skin pops open. It may be ready. If not, and you see that rice already absorbed water, then add another ½ or 1 cup of water into it. Check after 30-60 minutes again. Eventually, you will figure out how fast your slow cooker cooks certain foods, and you will not need to check it all the time. Set it and forget it.

Do not forget to stir occasionally – this will prevent rice in a slow cooker (in a crockpot) from sticking together.

Example: Cooking Basmati Rice in Slow Cooker (in Crock Pot)

Basmati rice is softer than brown rice, therefore it will take less time to fully cook. Thus, you may need to put less water – 2-2.5 cups of water for 1 cup of basmati rice. Depending on the slow cooker or crockpot, it will take 2-4 hours to cook basmati rice.

Some say that long-grain rice is better suited for a slow cooker. I found that any kind of rice is fine. It is a matter of personal preference. I like long grain rice too.

You can add any vegetables like bell peppers, tomatoes, cucumbers, carrots, beets, potatoes, salad, spinach, onions you name it. You can add fruits too! Like apples, pineapples, pears, oranges. Fruits are softer so add them not earlier than in the middle of your rice cooking process. Corn, melon, or anything else exotic? I would not add watermelon though. It will not come out too tasty.

And yes, you can curry and other spices or herbs. Lavender leaf, basil, and more. Hey, you can add even ketchup or BBQ sauce! Anything safe to eat for an experiment. I never tried to put vegetable juice – some say this adds flavor.

Example: How to Cook Brown Rice in a Crock Pot Slow Cooker

Brown rice is harder than white rice and takes longer to cook. Therefore, it is recommended to use a ratio of 3 cups of water for 1 cup of brown rice. And it may take 3-5 hours to cook brown rice vs. less time for white rice.

You can add beans to brown rice to make so-called complete vegetarian protein. Soak beans in plenty of water for 6-8 hours before that. And cook rice and beans together.

Some also recommend soaking rice overnight before cooking rice in a slow cooker. This cuts brown rice in slow cooker cooking time in about half the time.

Some grains contain phytic acid which allegedly interferes with our digestion of grains. Therefore, you probably have seen other bloggers in their articles recommending to soak grains with something acidic for 8 hours or more before cooking.

They recommend apple cider vinegar or lemon juice (but I thought that lemon juice is alkaline?). Maybe it is a good idea to do that if you are very health conscious. This applies to rice as well. Change the acidic liquid to water before cooking rice in a slow cooker for better taste.

Now, if you want to do all that, then it makes sense to cook a large amount to last you a few days to make all your efforts worthwhile. See, therefore I do not like small-sized slow cookers or crock pots – they are kind of inefficient. But it is up to you how you do your cooking.

Why is My Rice Not Cooking in the Slow Cooker?

Your rice may not be cooking in the slow cooker or crockpot for various reasons. Too much or too little water added is one of the most common reasons. Too much water can make rice mushy, too little can make it dry and stick to each other. Therefore, you need to try a few times to find an optimal ratio of water to rice for your specific cooker and its size.

The general rule is to add 1 cup of rice to 2-3 cups of white rice, and 1 cup of rice for 3-4 cups of brown rice.

If rice in a slow cooker does not absorb enough water, then you need to cook it longer on a lower setting to allow it to absorb enough water. One other reason could be when consumers buy too small a slow cooker but try to put too much rice in it.

Rice can expand 2-2.5 times by absorbing water. If the slow cooker is too small then it cannot hold enough water for the rice to absorb. Then, you may try cooking a lesser amount of rice in one cooking session.

That is why I recommend buying at least 5-6 quarts slow cooker in the first place to avoid these little inconveniences.

On the other hand, if your rice is undercooked and it already absorbed all the water in a slow cooker, just add more water.

Caution! Do not use a slow cooker without water in it! It may damage some slow cookers or crockpots. Read the manufacturer’s instructions about this.

On the one hand, if rice comes out a little too crunchy, then maybe your slow cooker or crockpot is heating less than required for the amount of time. It could be an indicator of a manufacturing defect. Or, you may simply set it on higher volume to make rice come outright.

On the other hand, if rice becomes too mushy, then maybe you set up a slow cooker too high and need to lower settings.

Also, you should use the correct rice for the recipe you are using to make it. Finally, the type and quality of purchased rice may also make a difference. Try to buy a different brand of rice in another store to see if that works better.

In the unlikely event that no matter what you try rice in the slow cooker comes out bad too often, and you are sure you did everything right, then maybe you need a different slow cooker. But it is a rare occasion. I noticed that in most cases it was my fault that my food did not cook properly in a slow cooker. And using any other appliance, for that matter.

Selecting Your Slow Cooker – Quick Overview

You probably already have read on the internet that some slow cockers are crop pots, while not all crock pots are slow cookers.

Selecting a slow cooker is a topic for a separate article which I will add later. Overall, modern slow cookers are mostly all good, but some are quite better than others. You do not want to go completely cheap. It is better to own less staff, but of better quality. The good slow cooker can serve you for a long time. It will allow cooking very many different dishes. Why save on that?

If you are looking for an easy to cook rice – a slow cooker (or crockpot) is your friend.

This is it for now about how to cook rice in a slow cooker. Enjoy your cooked rice!

The post How to Cook Rice in a Slow Cooker for Amazing Taste appeared first on Make Your Dinner Easy.

Canned Foods For Long Shelf Storing: Lasts For Years

Max FV — Sat, 12 Dec 2020 09:04:31 +0000

Canned Foods - Long Lasting Foods

Canned foods foods are a good survival and cooking helper foods. Some foods with the longest shelf life are canned. I will describe a variety of Canned food with longest shelf life in this blog.

Advantages:

Ready-to-eat – easy and convenient
Long shelf life (2-50 years)
Easy to transport and store
Preserved nutrients
Do not require refrigeration

Disadvantages:

More expensive than grains
More heavy, if you need to travel
Can go bad quickly if can is broken or damaged
Often with added sodium, salt or sugar (look for those without it)

Canned foods are a great choice for emergency food supplies because they usually are ready-to-eat and do not require cooking. Canned food is also a long shelf life food.

In my personal opinion, canned foods are slightly less preferable choice than dry grains because canned foods are less healthy.

But, they make up for it with consumption convenience and quite long shelf life.

I used to keep a stash of canned food even in good times, when I was a student or when i worked 18-20 hours a day – easy to come home and eat without too much cooking. Just heat it up, add to a bowl of grains – and you have a meal.

Canned food also does not have to be refrigerated. In the event of emergency, all you have to do is to open and they are ready to eat.

Therefore, no fire or boiling is necessary. Excellent choice you have it move to another location.

Note: You should definitely stack on some canned foods in the event electricity or gas supply goes down for at least a week or two.

Note: 1. Check the expiration date. 3. Make sure to check the expiration date. 3. Do not forget to check the expiration date.

Canned foods can be easily eaten right from the can, or they can be additionally cooked or warmed up fr better taste. Canned foods can last for up to decades.

To preserve quality, store canned foods in cool, dry locations and use within one year of expiration date. Then you can buy newer ones.

If you keep canned food at about 75 degrees (F) it can last for years or even decades. Some canned military canned meat from 1960-1965 can still be eaten today because it is well-preserved in a vacuum non-oxygen environment where bacteria has practically zero chance of growing.

If you see that your cans are rusty, leaking, bulging or badly dented and with broken seals, then it is time to discard them.

Once this happens – there is a risk that can is compromised and food inside already went bad. Replace such cans with new ones. Do not store such cans – the food can go bad in them.

And definitely, do not eat out of cans in with such damage during the emergency.

I will mentioned several types of canned food to stockpile or just to keep at home for regular consumption when you are out of time to actually cook. Overall, canned food is a true survival food with long shelf life. But in regular times it can add additional flavor to your main dishes.

However, if you inspect cans and it looks like they are intact, then you need to clean them well and can use them.

Look for ones with no preservatives, no artificial ingredients, low sodium/salt, or nor sugar added types. Try to get ones that say natural.

Some canned foods can last for decades. I saw a a YouTube video of a vlogger opening and EATING old military canned products from 1957 (do not try it yourself)

Canned Meats Are Long Shelf Food

Canned meats are a good source of protein, which is preserved in a can even after a few years.

Essentially, canned meats offer same variety as fresh meats:

Beef
Pork
Chicken
Turkey
Other (deer, horse, buffalo)

Most of the canned meats are fully cooked and ready-to-eat. Look for ones with low sodium/salt content.

I suggest buying regular, plain, lower cost cans with long shelf life, over some exotic expensive meats. Unless, you want to have something as a treat in the difficult times.

Try to get ones which state “real meat” or “100% meat” on the can.

I suggest buying beef cans first, because beef is a red meet and contains nutrients important for our blood cells. Beef is full of protein and nutrients.

At the same time, beef is high in cholesterol and unhealthy fats. Therefore, eat it in moderation.

When eating, you can combine canned meat with cooked grains and have a complete, tasty meal for yourself or for whole family.

Plus, I would use canned meat and its gravy to mix with grains I cooked – pasta, or buckwheat – for a better flavor.

Canned food is a really quick fix when you need to make your dinner fast and easy.

Canned Fish is Also Long Lasting Food

Canned fish is another important food item to stack on. While canned food are not exactly best for health, they preserve lots of nutrients found in original food. Same with fish – canned fish preserves essential protein and omega-3 fatty acids. It can be used for sandwiches, salads or main dinner dishes.

Canned fish can last for a long time – up to 36-48 months. Check the date and “good for” on the can before you buy it. If anything, when things get back to normal, you can eat it and by more fresher cans to have at home for emergency.

If you buy large pack of cans you may get a discount at the store or online.

The following are my favorite sources: tuna (cats love it), salmon (I love it), sarnies. I do not recommend calamaris and such – they are not as nutritious and simply take space at home.

Also, buy ocean or sea fish, not freshwater canned fish. Sea fish has more useful nutrients, elements, minerals and vitamins.

Canned Vegetables For Long Storage

Even canned vegetables are a great source of fiber, vitamin C and other nutrients. Good long-shelf life canned veggies include corn, carrots, peas and beans, and are a great addition to lots of meals. Try to choose for low-sodium varieties, if possible, because canned foods can contain large amounts of sodium.

Even canned pumpkin is good because it is easily digestible, contains beta-carotene, and keeps your immune system strong.

Look for canned beets, too, as they contain loads of useful nutrients and are good for improving digestion.

Canned Beans

Any type of canned beans will work – anything from black beans to pinto beans. Beans are an excellent source of plant protein and can be used many meals and soups. Garbanzo beans can be used to make hummus at home. Beans are long lasting and very nutritious. Try to find type without added salt.

Canned Peas

I should throw in canned peas too, because peas are related to beans, but are more easily digestible. Peas also have some proteins in them and other nutrients. Canned peas are an excellent addition to main dishes, making them tastier.

Canned Beets

Beats are an excellent product by itself. Beets contain lots of nutrients, including betaine for better digestion and lysine for better immune system.

Canned beets preserve a part of their nutrients and can be a good addition to a strict quarantine or survival diet.

Canned Carrots

Canned carrots still contain beta-carotene – and important nutrient. Beta-carotene in human body is converted into retinol (vitamin A).

We need vitamin A for good skin, healthy mucus membranes, strong immune system, and good eye health and vision.

Although, I will write more about better sources of vitamin A, carrots are also good for digestive tract.

Canned Pumpkin

Pumpkin is not only thing you paint for Halloween. It is also very nutritious vegetable. It is easy to digest and is another excellent vegetable for digestion. Canned pumpkins preserve most of their nutritious properties.

Canned Soups - Quick, Easy And Long Lasting Meal

This is also one of favorite choices for stocking up. Canned soup makes it much easier to make, well, soup or stew. You can either prepare soup by boiling water and adding contents of canned soup – to have tasty soup.

Or, even if you cook something else, like meats, you can add content of soup can for better flavor, and make a tasty stew.

Pick several types with several flavors of your choice. Try to find low sodium content, and make sure they do not contain too much fat – some canned soups use lots of fat.

I suggest chicken, beef or vegetable stock. They are tasty, nutritious and add flavor to any stew or broth.

Canned Fruits As A Long Lasting Substitute

Buy canned fruit that has no or little added sugar. Canned peaches, pears, pineapple, grapefruit and mandarins and will work well and have good shelf life.

Applesauce

Well, fresh apples may last for a several months. But, they can go bad. Applesauce preserves apple nutrients for a long time. It is tasty as a snack, as addition to desert entries after mean. It is also packed with vitamins. Finally, it helps digestion.

You can see that I am mentioning digestion often. Digestion means life. Only digestive tract in good condition can absorb nutrients, vitamins and minerals to feed out bodies, and help our survival and immune system.

It makes sense to always add to your meals foods which help digestion, quarantine or not.

This list is by no means exhaustive and I provided only a high-altitude overview of several major categories of canned long shelf long lasting foods.

Shall there be such need – I will post more information about what canned food lasts longer, how to select it, and how to store canned food at home.

The post Canned Foods For Long Shelf Storing: Lasts For Years appeared first on Make Your Dinner Easy.

How to Make Boiled Chicken Taste Good and Better

Max FV — Tue, 08 Dec 2020 11:11:44 +0000

Boiling Chicken is Still a Good Way to Cook it

Today, most people have shifted to white meat and only eat red meat occasionally. Chicken is the most loved white meat among people. It is palatable, highly nutritious, easy to cook, and often readily available.

Chicken can be cooked in very many ways. You can decide to fry, roast, grill, bake, poach, pan-roast, beer-can, or boil your chicken, depending on your preference. All these cooking methods can produce tender, moist, and sweet results with varying tastes and nutritional value.

Most individuals usually disregard boiled chicken with the mentality that it is boring and not sweet. Well, if you are among one of these people, you might change your stand when you try a perfectly cooked boiled chicken.

Boiling chicken is among the best ways to prepare chicken and enjoy it even more than your favorite baked or grilled chicken.

The trick to enjoying this delicious meal is knowing the best tips and recipes that make it more flavorful and enticing. Trust me, once you have learned the perfect tips, eating boiled chicken will be your everyday choice.

Besides the chicken’s sweet taste and ease of preparation, it’s also very frugal. So, is boiled meat good? Yes, it is an excellent and most satisfying delicacy with various benefits.

In this article, we will expound on different mouth-watering recipes and cooking tips that will enhance your boiled chicken taste and the overall cooking experience.

Three Best Methods You Can Use to Boil Chicken

Boiled chicken can be eaten in many forms, such as sliced, shredded, full, or cubed forms. Depending on what you wish to prepare, it’s best to use a recipe that provides the best results.

Most methods of boiling chicken are straightforward and use readily available ingredients. Here are three of the best recipes you can use to prepare boiled chicken in a few simple steps.

It is crucial to note that most of these cooking methods have varying ingredients.

Method 1

Ingredients:

4 chicken breasts or 1 full chicken
Water (sufficient to cover the meat)
1 onion
3 carrots
1tsp of whole peppercorns
2 celery stalks

Cooking method:

First, cut the onion into halves and dice the celery and carrot into chunks. Then place your chicken in a sizeable pot, add the onions, celery, carrots, and peppercorns. Next, add broth/water until it covers the meat and place a lid on the pot.

The next procedure is boiling the meat. Use medium heat to ensure the chicken boils gently. If you’re preparing chicken breasts, they should simmer until the pink color vanishes or for 15 minutes.

A whole chicken will take around 90 minutes to cook well and evenly. After this duration elapses, remove your chicken and leave it to cool and chop or shred it as you desire using a fork and a knife.

For an improved boiled chicken taste, it is best to use broth instead of water.

Method 2

Ingredients:

Chicken breasts (4)
Chicken bone soup (3 cups)
Mixed herbs Italian seasoning powder (1 tsp)
Sea salt
Freshly grounded pepper (2tsp)
Garlic powder (1 tsp)
Turmeric (1tsp)
Sweet paprika (1tsp)

Cooking Method.

Put the breasts in a large cooking pot, add all the ingredients, and cover them with a fitting lid. Ensure all your meat is submerged in the broth and boil your meat over medium heat for 90 minutes.

In case all the broth evaporates before the meat becomes tender, you can add a small amount of water. You will know the chicken is ready when you can easily pull pieces apart using a fork. After it’s ready, remove it, let it cool, and then shred it.

You can serve it immediately and refrigerate any surplus meat for later consumption in the week.

Method 3

Ingredients

4 Celery stems
A small chicken
5 garlic cloves
An onion, cut into four pieces
4 carrots
Dried sage and thyme (1tsp)
Water (10 cups)

Cooking Method:

Add all the above ingredients to a sizeable pot and heat it over moderately high heat. After 45 minutes, reduce the heat to a low setting and leave your chicken to simmer for about 45 minutes.

After that, please switch off the heat, remove the chicken from the broth and let it cool. Since the meat will be tender, handle it with care, or it will fall apart while removing it from the pot.

After cooling, get rid of the bones and skin, chop the meat, and strain out the broth and save it for other use. The results will be approximately 5 broth cups and 3-4 cups of meat.

Hacks to Improve the Boiled Chicken Flavor and Tenderness

The way you prepare your chicken will determine its taste and tenderness qualities. If you want boiled chicken with a mouth-watering aroma and palatable texture, you should incorporate several cooking techniques and additives when preparing it.

Some of the useful hacks you should know when cooking boiled chicken include;

Avoid heating chicken over too high heat. Most people usually think that if they use high heat levels to boil their meat, it will fasten the cooking process and will tenderize meat faster. However, this is just a cooking myth that can affect the quality of your boiled chicken.

Using high heat when boiling chicken can make the meat tough. It is best to poach the meat. Please place it in water/broth and simmering it for low heat for an extended time. Doing this infuses the chicken with sufficient moisture and tenderizes it well while reducing the fat content.

When you poach chicken, it removes fats and leaves them in your broth, leaving your meat fats-free; a healthier alternative when consuming chicken.

Season your chicken to improve its taste and aroma. Spices and herbs are essential during this stage. For a better chicken flavor and smell, use whole and fresh ingredients to season your meat.

You can add some carrots, salt, thyme, peppercorn, garam masala, lemon juice, coriander leaves, ginger, chermoula, and sofrito, depending on your preference and side dish. Choose your herbs wisely. Adding excess herbs can affect its taste negatively.

A Straightforward Guide to Shredding Chicken

To easily shred chicken, you should poach it first to make it tender. After that, pull the meat apart using forks as the shredding tools. Another option is using a mixer.

Several ways you can prepare boiled chicken dishes

There are diverse ways that can make your boiled chicken enjoyable and eliminate blandness. Eating boiled chicken that is cooked using the same old recipe can make you dislike boiled chicken for life.

You can break the monotony by trying other boiled chicken recipes and side dishes. Some of the recipes you can prepare using chicken include the following:

Chicken pie
Chicken noodles soup
Chicken salad
Tacos
Casseroles
Stir-frys
Chicken Pizza, among others.

How You Can Store Your Boiled Chicken

As mentioned earlier, boiled chicken is frugal. Meaning it’s more economical and convenient in terms of procurement and cooking versatility. Buying a full chicken and boiling it saves you the hassle of going to the store every time you feel like eating chicken.

You can buy chicken once or twice a week, boil it, eat a portion of it and save some for the remaining days in the week. So, how can you ensure you store your chicken properly to ensure it lasts longer?

The best way is refrigeration. After boiling your chicken and cooling it, slice it into small pieces for easier storage and use when you want to cook it with other dishes. Put the slices separately and freeze for about 1-2 hours till they are completely frozen.

After this, remove the chicken pieces from the freezer, put them in an airtight container, and label the storage date. Including storage dates on foods you are refrigerating helps to monitor how long food stays in the fridge.

Freezing the broth is not a bad idea too. Kindly place it in a container, cup, or freezing bag and refrigerate it. The broth can be useful when serving grain foods such as rice. Another hack is putting the broth in ice cube plates and serving it with sautéed veggies instead of butter.

Refrigeration can preserve your chicken for at least three days, while freezers can preserve more extended periods, approximately three months.

The Best Way to Thaw Your Boiled Chicken

Since your frozen chicken is pre-cooked, the thawing procedure will strongly rely on the side dish you plan to serve with the meat. You should not thaw your chicken for foods that need to be cooked, such as casserole and soup. Instead, prepare them together while the meat is still frozen.

You will need to heat the meat for a few minutes or unfreeze it overnight if you plan to prepare it with dishes that have been pre-cooked first. In case you want your chicken to turn brown, you should sautéed; it first before adding it to your other dishes.

In Conclusion

Boiled chicken is a good and delightful dish if you know the best way to prepare it. One great way to make this dish more palatable is by using herbs, spices, and identifying a good recipe.

If you always have busy schedules, boiling chicken and refrigerating it can save you a lot of time and the struggle of going to stores every day. With the above information, preparing a delicious, boiled chicken dish will be a cup of cake.

The post How to Make Boiled Chicken Taste Good and Better appeared first on Make Your Dinner Easy.

THE ULTIMATE OVERVIEW OF GRAINS AS LONG SHELF LIFE FOOD

Max FV — Mon, 07 Dec 2020 11:27:44 +0000

Introduction to Use of Long Shelf Food for Emergency

Regular perishable food goes bad quickly, forcing another unnecessary trip to the store. Possibly, having to stand 3-4 hours in line just to get it because store lets limited number of shoppers at any given time.

Also, if power gets disconnected – regular food will perish without fridge.

By the way, on the other note, if you are interested in recent trend – Keto Diet – I incorporated olive oil (also long shelf life) in my diet based on Keto recs. But I digressed.

To avoid unnecessary grocery shopping trips it is suggested to start stocking up on dry and non-perishable food now, instead of doing it too late. When at the last moment local stores may temporarily run out of supplies and food, or when quarantine is imposed in your local community.

Long shelf life food is essential in the times of need. Even without disaster events – when you are in a rush, or too busy to cook, long shelf life food comes in handy.

I used food with long shelf life pretty heavily when I was a student and held two jobs at the same time, because food with a long shelf life also is usually pretty straightforward when it comes to cooking it.

But in the times of disasters, emergencies, or quarantines such food becomes a survival food with long shelf life. To avoid extra contact with other people, you can order it online.

You can order a stock of buckwheat, oats, dry fruit (contains nutrients and phytoestrogens) and other food on a few websites, including Amazon.

Many Uses of Helpful Long Shelf Foods

Without any further time-wasting, here foods to stock up. Foods that can last exceptionally long. Below, I will lay out food with longest shelf life. They are also solid quarantine food ideas for your quarantine foods list.

This post is 100% applicable to almost any emergency food list out there. Therefore, let us call it a survival food list.

Some of these dry foods can last up to 10-30(!) years when unopened.

Therefore, even if you do not get caught up in emergency, you can still eat these foods in 2-3 years. Yes, based on the rate of spread this whole ordeal can last up to 2-3 years.

Do not panic – prepare.

I totally recommend to always keep plastic box of decent size, where you should keep at least 8-10 packs of dry food like dry grains, 8-10 cans with canned food with meat and fish, and 5-10 canned soups and veggies, including beans (definitely a must have).

Also, some salt, some sugar, some flavoring, a few gallons of water, a good good sharp knife, can opener, forks, spoons, napkins, disposable plates and cups, and some disposable spoons, forks and knifes (in the even you get sick, so that you would not infect your family members through plates), etc.

You can do cardboard box, if you want, but plastic container seals better and prevents oxygen and moisture from getting to your food supply.

Also, have some frozen foods in your fridge – these must be consumed first, once the need arises.

Always keep such box, and periodically eat staff in it and replenish. Here is why – even if natural or man-made disaster does not occur – what if you get sick for a 3-7 days and must stay at home? Say, bad flu? What if, God forbid, you get temporarily injured and must stay home for a week?

You may not be able to go to the store and having such food stash will be SOOO helpful and will make you happy.

If something happens, even if you get sick, have some non perishable food – dry food with long shelf life and canned food with long shelf life. You will not have to suffer trying to get to the store, and will not have to ask friends to go and get it for you.

Just go to get to the kitchen, open, cook quickly, and I have meals for 2-3 days without necessity of cooking again.

The Basic Options List:

Here is my list which I use on regular basis to replenish my own food stock.

Water (commercially bottled water)
Cereals
Oats
Dry beans
Pasta
White rice
Brown rice
Buckwheat
Barley
Some potatoes
Non-perishable pasteurized milk
Dried fruit
Some nuts
Olive oil
Salt
Sugar
Flour
Canned meats
Canned fish (salmon or sardines or tuna)
Canned vegetables (beans, beets, carrots)
Canned soups
Canned fruits (Applesause)
Canned juices
Frozen meats
Frozen fish
Frozen vegetables
Frozen juices
Protein bars – 10
Vitamins, including vitamin C and vitamin D as well as Zink (good against pathogens – bacteria and viruses).
Anti-cold medicines (mostly liquid or powdered ones)

Looks like a lot of staff on the list, and some other missing. I will add later. You do not need to buy few packs of each of the items above, just make sure you have some from each category – dry grains, canned food, frozen food. Whatever you like to eat.

Dry grains are cheap.

Watch out for rice – people with diabetes cannot eat rice.

Good knife is a must have item. A can opener too.

How Much Long-Lasting Food Should I Prepare?

I think a stash of 1-3 months’ worth of food that lasts very long is probably the safest bet when planning your resources.

Also, even if you have to self-quarantine for only 2-3 weeks, you can still stock up for a month and feel comfortable that you will not run out of food and water.

In the event of emergency or quarantine – what is one of the most critical supplies for survival is food and water. Because we cannot live without those.

OK, if you are low on budget, or a student in a small apartment – you cannot keep all that at home. So, just by enough to last a 5-7 days from my own list above.

I remind you that dry grains are the cheapest long shelf life nonperishable food items and they do not take much space because they require water to be cooked and expand in size.

Side note: Which Cookware to Use?

Side note: Which Cookware to Use?

Cookware (pots, pans, etc.,) which you use can make a big difference in final product. Many do not realize that better cookware results in better and more thoroughly cooked food. That, in its turn, leads to longer shelf life of the food – you can store it longer than.

So, why do you need to use good quality cookware vs. regular cheap staff? I did not realize this myself, until I started using more expensive staff – and I cannot go back to cheap cookware simply because I feel the difference. and it is HUGE.

Good Cookware:

Food cooks better and more thoroughly, increasing shelf life of prepared food.
Cooks food FASTER, resulting in using less energy for electric stoves and less gas for gas stoves. I used my MBA knowledge and did a rough calculation. I found that due to energy savings, good cookware may save a household anywhere from $500.00 to $2000.00 in energy/gas cost over the average 10-year lifespan of that cookware! And for large families, with more cooking – that number can be even higher.
I found it easier to wash and clean good-quality cookware, compare to regular products – things stick less. That results in noticeable water savings over the long term.

You need at least one excellent quality recommended cookware set. Some of them are made in USA, using steel produced in USA by US companies hiring US workers. Others can be made in China or in the country of your location.

They are not too expensive too – for less than $199-$399 you can get a very decent set of good quality. And it will serve you for 7-15 years, or even longer.

SIDE NOTE: Some of us do not like to spend time at the stove cooking food. We want easy solutions. Here is easy solution – small kitchen appliances that cook for you!

I have published a list of several recommended small kitchen appliances which make cooking much easier. They do most or all of the cooking for you! It is set it and forget it situation.

LIST OF RECOMMENDED FOODS WITH LONG SHELF LIFE

NON-PERISHABLE DRY FOODS: GRAINS AND OTHER

I will start with grains and other long-shelf life dry foods, and I will mention dry food shelf life too for most items. Grains require some preparation and cooking, usually boiling. If you need real emergency food which requires very little of cooking or preparation – I will post a separate article for that.

So, dry grains.

Advantages:

Relatively cheap and can be purchased in bulk quantities
Very long shelf life (3-30 years)
Preservation of nutrients for a long period of time
Natural, without added sodium or sugar.
Dry food is a good survival food and is often the food with the longest shelf life.

Disadvantages:

Require cooking or preparation for consumption (but not all of them).

But, it is easy to cook these and they are very nutritious and healthy.

Usually, you would have to boil them, which you can do even if your apartment or house looses power or gas. You can cook outside – just a fire and a pot with water.

If you have vacuum sealer and can vacuum seal – this would be the best for storing dry grains. Most stored foods are best stored in the absence of oxygen and light. According to research, best packing choices are #10 cans are #10 cans or Mylar-type bags.

Canning jars are suitable for smaller quantities providing the jars are stored in a dark place.

Oxygen absorbers or vacuum packagers should be used to remove oxygen from the packages to extend shelf life and minimize off-flavors. https://extension.usu.edu/foodstorage/howdoi/dry_beans

Your quarantine prep or quarantine preparedness by way of building up quarantine or emergency food supplies will not be complete without dry stocking up on long shelf life grains or seeds.

Whether you prepare pandemic coronavirus food stock, or just cheap non perishable food long lasting food for other emergency food supply – dry grains are make excellent emergency food ideas.

Plus, they answer to common question of how how to stockpile food on a budget. Stock up on dry grain foods and save money and pain later.

Dry grains are cheap food to buy when broke and you can make cheap food to buy when broke with them.

Cereals Are the Easiest Choice of Tasty Food to Stockpile

Although I would not call cereal a survival food per se, dry cereal and granola have been the easiest non-perishable food choice for generations.

Advantages:

Super-Easy to prepare
Often healthy
Easy to store
Easy to transport
Easy to buy
Are good to eat 6-8 months beyond expiration date

Disadvantages:

Often contain sugar
Kind of expensive unless buying in bulk

Well, cereals are super easy to prepare just by adding water or milk, including dissolved dry milk. Once you add liquid, they immediately start absorbing liquid and in 3-5 minutes you have a nice easy yummy long shelf life food meal to start your day.

Cereals do not contain much protein. But they often do contain many nutrients. Try to buy ones with low sugar or without sugar – they are much healthier than ones containing lots of sugar.

Try to buy ones already individually packaged by manufacturer – they last longer if unopened.

In fact, some of the types sold in bulk in plastic buckets (I will post links) have storing shelf life for up to 20 years!

Just make sure to store cereals, like most other long shelf life foods, in dry, dark place, at about 75 degrees (if possible) without direct exposure to sunlight, in a tightly closed or sealed pantry.

OATS Are an Easy Survival Food Long Shelf Life

Why Oats is my first choice?

They are healthy and good for the heart
They do not contain gluten
They are tasty
They are easy to cook
They can be prepared as a meal without cooking
They are relatively cheap
They are easy to find
They are good for adults and for children
They are in the top of healthy non perishable foods and can remain good for a long time (1-3 years at least)

Oats are relatively cheap, and are the answer for most pressing question – how to stockpile food on a budget?

The survival food oats is among one of those dry food shelf life choices that do not require much thinking.

Although, oats are not food with the longest shelf life, they still last long enough and have lots of health benefits to justify stockpiling.

It is a good non perishable healthy food, usually is included by specialists in the long life foods for emergencies.

Oats contain bunch of nutrients and vitamins – from B vitamins, magnesium, zink, potassium to proteins. Although, oats is not a major source of protein.

Oats contain mostly healthy fat, which is necessary for our bodies to produce energy.

The verdict is that oats is a food to stockpile.

Stock up on quick or instant oats and make oatmeal. In the unlikely event that your gas and/or electricity will be shut off – oats prefer, but do not require, cooking! If you do not have a backyard or a place to cook – oats are an excellent choice.

All you will need to do is to put oats in the pot.
Pour in enough water at oats-to-water ratio 2-to-1.
Leave them alone for a few hours. Preferably on the hot sun, if any, or in a warm place.
And they will absorb the water and become eatable.
Not perfect, but eatable.
Add a little bit of olive oil to that for better digestion, and you can survive for weeks or even months.
Quick and easy – does not require much of your time. I ate it when I was doing college exams – for lack of time and for being lazy.

Add some dry fruit, honey or jelly – and you have a different flavor each time.

If you have a backyard where you can cook, then it is easy to cook oats – they cook fast and save wood or fuel.

If you don’t – you can buy some equipment for gas fire cooking on the balcony of an apartment building, if they allow it in your building.

Just make sure you have water or little fire extinguisher nearby to make sure you do not burn down the whole building.

The following links are selected by me and served by Amazon.

You can choose any of these that suit your liking.

And yes, if unopened, left in original packaging by manufacturer, oats can last for years or even decades, despite manufacturer’s suggested 2-4 years shelf life.

Pasta is an Obvious Long Shelf Life Food Choice

The first obvious choice is pasta. Although, this is not my favorite because I do not like gluten. Plus, too many carbs. You can counter that with throwing in some canned meat, fish, chicken or egg protein to make sure you emergency or quarantine diet is not only carbs.

But, pasta is a great choice because it is easy and fast to cook, tasty, and filling. You can try wheat, but also may try bean-based or corn-based variety if you are intolerant to gluten. About 10 pounds of pasta may be enough for a family of 4 for 30 days, Plan accordingly.

And, do not forget about sauce. Either buy sufficient quantity of canned sauce, or you can buy canned tomatoes and mash them to make sauce for pasta.

You can throw into pasta some cheese, some meatballs (canned too), mix with pieces of meat from your canned meat, and this will make a solid dinner.

Pasta has long-shelf life, so stock up on it. Also, it does not take much space.

White and Brown Rice as Food Product That Lasts Long

Rice is another non-perishable food with long shelf life and is on my quarantine food list. Rice is solid non perishable healthy food to stockpile.

Advantages:

Cheap non perishable healthy food to stockpile
Healthy (brown rice)
Food with long shelf life
White rice may well be among food with longest shelf life
Easy to cook (white rice)

Disadvantages:

Long cooking time (brown rice)
Shorter shelf life than many other grains (brown rice only)

But I suggest stocking up only on brown rice because white rice is a bleached rice with added artificial (synthetic) vitamins.

Brown rice, on the other hand, is not bleached, and contains its natural nutrients, vitamins and minerals. Rice with a long shelf life is a great survival food.

Brown rice is high in protein and good calories. Eaten together with beans it makes up complete vegetable protein.

However, unlike white rice, brown rice takes long time to cook. You will need to bpil it for 30-60 minutes for before it is ready and soft enough for consumption. If your electricity is out, then cooking rice make take more precious resources than, say, pasta or even white rice. You can also stock up a little bit on long grain white rice for that reason.

You can also stock up on brown rice hot cereal – a specially formulated brown rice meal for faster cooking – 10 to 15 minutes of boiling time.

Just like any other long shelf life food rice requires certain degree of care while in storage – lack of light, oxygen and moderate temperature.

Now, officially, shelf life for brown rice is 6 to 12 months. Storing brown rice in a fridge or refrigerator can increase brown rice shelf life to almost 1/5-2 years.

If you see that rice goes rancid, musty, discolored, oily, mushy, stuck together, moldy, smelly, then throw it out. What rice and other dry grains do not really like is water. Keep them dry.

But, if your keep brown rice well past even two years and it did not change color, structure, looks good, smells good (carefully inspect it), then it should be still good for cooking and eating.

White, wild, jasmine, basmati rice, on the other hand, because it is bleached, contains synthetic vitamins, can last up to 15 to 50 years, when stored properly. That is quite a difference and therefore I suggest stocking up on both brown and white rice. For this difference, rice does not make a top of my list for stockpiling, but it is still something that I always try to keep at my home for emergencies or just for regular consumption.

With the reservations above, Rice is a cautiously good candidate for your emergency food pantry and is an excellent choice for including in one month food supply list to wait out in the times of quarantines or emergencies which cause some disruptions for food supply in local area.

Otherwise, white rice deserves its place among long lasting food items because it may well be among food with longest shelf life and is a choice food to stockpile.

Dry Beans the Long-Lasting Food Choice of Generations

Beans are not just another food with a long shelf life. it is really a food for all times and occasions.

Advantages

Inexpensive to buy in bulk
Solid protein content

Disadvantages

None, really, except for shorter shelf life
Some people do not digest them too well (but most do fine)

Generations of our great-great grandparents survived on beans at some point in their lives, because beans are nutritious and easy to store.

Beans are seed crops (not grains). Dry beans are an excellent source of proteins. They contain up to 22% of protein in them – far higher than pretty much any other dry grain or seed crops. Dry beans with brown rice in one meal make complete vegetarian protein.

Dry food shelf life for beans is relatively medium. and it is not a food with longest shelf life. But beans are good survival food and nice food to stockpile and must be on your survival list. Even for regular non-emergency meals it is good food to store because it is long shelf life food.

Regular beans stored in normal polyethylene (food-grade) bags last about 3-4 years. Best beans are those that are sealed with oxygen absorber and they can last for 4-6 years. If you store them longer than that, they will start losing its nutrients and vitamins and will become harder to cook and to eat.

Research suggests that beans lose most vitamins after approximately five years. Storage at warm temperatures will accelerate vitamin degradation. But most carbs, proteins and minerals should remain for a longer time https://extension.usu.edu/foodstorage/howdoi/dry_beans

If you want to try to store them longer, if you purchased regular non-sealed above type in grocery store then you can put them in a freezer bag or airtight container, preliminary, squeezing out as much air as possible, and tightly closing.

Sealing beans with vacuum sealer may significantly extend their storage life. Dark and white beans are better stored then pinto beans.

Some companies do make awfully long shelf life beans specifically for emergencies. Such beans, while losing vitamin content, otherwise can last up to a decade or even decades.

Because some people do not digest beans too well, I recommend try to cook and eat some now to see if you can survive on beans food.

As with any dry food, adding some olive oil for digestion. is recommended

Buckwheat: A Grain Food with Long Shelf Life

Buckwheat. Not the favorite food of many and it is allegedly fed to horses in some countries. Well, if it is good for working horse, it may be good for me.

If I want to stockpile food – a non perishable healthy food, or survival food, or coronavirus food, or food for quarantine, or emergency food supply, or just simply food with a long shelf life, buckwheat is always on my list.

Maybe I am biased because my grandma used to cook buckwheat and made some meals with buckwheat. Or, maybe I am just too lazy to cook.

Advantages:

Can be purchased in bulk
Not too expensive
Gluten-free

Disadvantages:

Not super long shelf life
Probably is sold not in every store

Buckwheat is a hard grain and can be stored for a long time. Buckwheat has good shelf life. Buckwheat keeps all of its original nutrients, minerals and vitamins. It has some protein in it, although, not as much as in beans.

Still, it can have up to 10-11% protein content and contains all 8 essential proteins, including lysine.

Buckwheat goes well with meat. It contains no gluten and is a good choice for those with gluten intolerance.

By the way, buckwheat can be grinded down to flower and used instead of regular flower.

Yes, buckwheat can be kosher for those orthodox who require kosher food.

I prepare buckwheat on regular basis. Maybe, it is just me. But it is easy and quick to cook – boiling for only 15 minutes. Then I can pour milk on it, and have auick protein-grain meal in one dish.

It is not too popular in the US, but it is grown and is widely popular in Poland, Ukraine, Russia and China.

Buckwheat can be boiled, put in soup, used in cereals, used as flower for pancakes, and much more.

Buckwheat contains some oils and therefor emergency food supply 3 months e once opened, it cannot be stored for too long. Unless, it is packaged using oxygen remover or vacuum packing, or stored in a well-sealed container. Then buckwheat can have long storage life.

Another tip. Shelled buckwheat can be stored for years. Buckwheat with shell removed – it depends on how airtight container is. Mostly it is sold with shell removed. I have seen buckwheat stored for up to 10-12 years and it still was good enough to eat. I have heard some claims it can be good even after 20-25 years of storage, but I was not the witness of that.

Still, it is a good choice for quarantine prep and is on my emergency food supply list. It is in my emergency food pantry.

Barley is Also a Long Shelf Life Food

Barley has lots of nutrients, just lots of them. And barley is cheap. Barley is excellent food with long shelf life that can be used on its own or in soups and stews. Barley is a biological relative of rice. It is a good non perishable food. It is also healthy non perishable food.

By the way, barley lowers cholesterol for up to 20%. It is used for feeding livestock and making a beer.

Some blog posts I have read suggest that Barley can be stored for as long as 24 months, but I call that a bull.

And unopened barley can have a shelf life of up to 8 to 10 years. It is opened barley that has shelf life of only 18 to 24 months.

As usual, store it in a dry, cool place in a good airtight food storage container.

Despite the fact that barley is not food with the longest shelf life, its shelf and storage life is sufficient enough so that Barley should be put on your a non perishable food list.

Again, you may want to purchase them in #10 sealed cans to store grains including barley. Generally, like all grains, keep barley in tightly sealed plastic containers or glass jars.

The post THE ULTIMATE OVERVIEW OF GRAINS AS LONG SHELF LIFE FOOD appeared first on Make Your Dinner Easy.

Is Chicken Bouillon the Same as Chicken Broth or Stock?

Max FV — Mon, 07 Dec 2020 10:47:24 +0000

Is Chicken Bouillon the Same as Chicken Broth?

Often many chefs are heard using the word broth or stock and for a nonprofessional, it is quite hard to understand the difference between both. Yes, stock is essentially the same thing as bouillon. It is just that many people say “stock” these days. But there is one key difference between the bouillon (broth) and stock, which we reveal below. Generally, these terms are used while preparing something with chicken.

To understand both it is necessary to understand the difference between a broth and a stock.

Below we will be discussing the difference is between a broth and a stock. The differences will help you to differentiate between the two.

Both chicken broth and chicken bouillon have the same cooking procedure and quite similar ingredients they differ in taste and feel a lot. This is because of the bones added to the chicken bouillon/stock.

Chicken Bouillon/Stock

When we simmer the carcass of the chicken and the bones, the mixture we get in the process is called bouillon or stock. Chicken bouillon is all about the bones. The nice relaxing flavor, which we get in chicken stock, is all because of the bones.

Due to the presence of bones in this dish, it looks quite thicker when compared to chicken broth. The long-simmering process helps to extract collagen from the bones. When cooled this fat forms a layer on top of the liquid. On heating, the fat gels with the rest of the soup and offer an outstanding flavor.

Chicken bouillon (broth) is primarily prepared from bones and vegetables. This preparation is done without the use of any salt and can be consumed for several days.

Chicken stock is also all about the bones as the chicken bones play a vital role in this dish. Generally chicken stock does not contain any meat.

The concentration of bones is more and so it has to be cooked much longer as compared to chicken broth. The bigger the bones the longer duration it takes to offer the flavor in the dish.

Therefore, the key difference is that chicken bouillon is made with chicken bones and enough meat, and chicken stock (broth) is made primarily only with bones.

Cooking Chicken Stock

Cooking chicken stock takes a very long time. It might take you around 6 to 8 hours to cook chicken stock. This is because of the high concentration of bones in them. Bones take a lot of time to release their flavors on simmering.

The long cooking process intensifies the flavor, helps to reduce the liquid from the dish and offers collagens from the bones.

Chicken bouillon once prepared by extracting the liquids act as one of the most delicious tasting sauces and soups. It can give any dish a new flavor altogether.

If you are not fond of any dish and add the chicken stock as sauce and try it your liking for the dish will elevate automatically. The taste of chicken stock is pure as it does not consist of any salts and other flavors.

Chicken stock is one of the favorite dishes in the United States, Canada and Europe and many homes depend on it especially during the winters. As the concentration of bones is much more in this dish it serves as a perfect food item during the cold winters.

Chicken stock takes more time to prepare when compared to chicken broth.

Chicken Broth vs. Chicken Bouillon

After simmering the carcass, skin, and meat of the chicken along with some vegetables seasoned well with herbs, salt and spices we get a cooking liquid left. This liquid is called the broth (bouillon) and it generally lighter than stock.

Chicken broth has many flavors and is perfect in taste. You can make broth with vegetables too.

Chicken broth is much different when compared to chicken bouillon. This is because chicken broth is prepared from vegetables, chicken meat, salt, and many more flavors.

Chicken broth is different and much thinner as it uses meat to be prepared, unlike chicken stock which entirely is prepared from chicken bones. The chicken bones increase the thickness of the dish.

By the way. Bouillon comes from French bouillon and from the verb bouillir (“to boil”). Further, the word has origins in Latin language.

Chicken broth can be consumed with other dishes. Many people consume them with rice as it adds flavors to the dish making it more delicious.

Chicken broth is one of the most cooked dishes in many homes as it is easy to cook and does not take long to prepare, unlike chicken stock. it consists of vegetables, meats and a lot of flavors.

Both chicken broth and stock have their pros and cons. The difference in calories between the two will help you to determine which is more beneficial for the body. Chicken broth consists of almost 38 calories in one cup whereas chicken stock consists of 86 calories.

Chicken stock is the one you should go for if you are looking for a healthy food option between the two. This is because chicken stock consists of more carbs and proteins when compared to chicken broth.

Uses of Chicken Stock and Chicken Broth

There are various uses of chicken bouillon and chicken broth that will be explained below. Knowing about their uses will help you to know what exactly these two dishes area and what is the major difference between them.

There is not much of a difference as we have learned from the above lines. Chicken bouillon is all about the bones and the fats from it that gives the dish its flavors.

Chicken stock is prepared when you want a rich flavor as it is rich in collagen which is formed by simmering the bones for an extended period.

The broth, on the other hand, is much thinner almost similar to water but it has a savory flavor. You can use both as the base of a soup or thin out sauce easily. You can add chicken broth to pasta and risotto to increase the flavor.

As in the case of vegetables, you can prepare a vegetable broth but not a vegetable stock. This is because stock requires bones that are not possible in a vegetable dish.

Stock brings the body to the dish whereas broth brings the original flavor to the dish.

There is also some downside to making a chicken bouillon. This is because you might get a good body, but the meaty flavor is absent. To have a combination of you will require both. You can easily prepare a stock of both for the best results.

Good-To-Know Things About Broth and Bouillon

When you are looking forward to flavor in the dish then you can go for chicken broth. Broths are generally thinner but have a very good flavor to them. You can also add a bit of stock to your broth to give you the ultimate flavor.

The above-mentioned points have been focused especially on describing both chicken bouillon and chicken broth. These points will help you to get a clear idea regarding both broth and bouillon.

Below are mentioned the ingredients and process of preparing chicken bouillon and chicken broth. The ingredients and process of making these dishes will give you a clear idea regarding their differences.

Chicken stock and chicken bouillon both take a long time to get prepared. The total time including preparation and cooking takes around six and a half hours for chicken stock and two and a half hours for chicken broth.

Both chicken stock and chicken bouillon are American cuisines and consumed a lot during the severe winter seasons.

Below mentioned are the ingredients and preparation methods to prepare chicken bouillon and chicken broth easily. As both of the dishes has to be simmered in water for several hours it is advised to prepare in large quantities so that it can be frozen and consumed later.

Chicken Bouillon Easiest Cooking Receipt

Ingredients required:

Meat chicken bones
Onions
Celery ribs
Carrot
Garlic
Bay leaves
Peppercorns
Stems parsley
Water

Instructions to prepare:

Get all the ingredients mentioned together and place it in the stockpot as per requirement
Cover the ingredients using water that is cold
Gradually let the whole ingredients simmer.
Simmer stock for nearly 6 hours. This will allow extracting the entire gelatin.
Add salt and then taste it to know how it is.
Pour the liquid using a mesh strainer.
Your chicken bouillon is ready to be consumed.

Chicken Broth Easiest Cooking Receipt

Ingredients:

Chicken
Onion
Celery ribs
Carrot
Garlic
Bay leaves
Peppercorns
Stems parsley
Water

Instructions to prepare:

Get all the ingredients mentioned together and place it in the stockpot as per requirement
Cover the ingredients using water that is cold
Gradually let the whole ingredients simmer.
Simmer stock for nearly 2 hours. This will allow extracting the entire gelatin.
Add salt and then taste it to know how it is.
Pour the liquid using a mesh strainer.
Your chicken broth is ready to be consumed.

Chicken Bouillon and Broth Summary

After learning the ingredients and procedure for cooking both these dishes, you will be able to differentiate between them both. Although the preparation methods are the same for both, chicken bouillon with the addition of chicken bones makes the dish much thicker than chicken broth.

Both chicken bouillon and chicken broth are exceptional dishes having different flavors. Chicken bouillon or chicken stock is very favorable during the winters due to the excess fat it contains. The above explanation about chicken broth and chicken stock will help clear all your doubts.

Both chicken bouillon and chicken broth are liquid that is received after simmering an animal’s parts or vegetables for several hours.

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