What are the benefits of eating sweet potatoes? Just one medium sized sweet potato gives you 400% of the vitamin A you need each day. This helps keep your eyes healthy as well as your immune system. Sweet potatoes are also rich in: Zinc B vitamins Vitamin C Vitamin D Calcium Iron Magnesium Phosphorus Potassium Thiamin Sweet potatoes not only contain complex carbohydrates, which will help you sleep better. Potassium can help relax your muscles, leading to better quality sleep all night long.
OLD FASHIONED GRATED SWEET POTATO PUDDING RECIPE
If baking Southern sweet potato pie is quite complicated for you, then try this pudding recipe. This easy sweet potato pudding recipe is just like traditional American grandmas used to make at home since 1887. The sweet potatoes retain some texture as the pudding bakes. If you miss the warm, autumnal spices from your traditional recipes, go ahead and add a dash of cinnamon or nutmeg to the mixture before baking. You can also add pecans on top before baking if you like. ;-) INGREDIENTS: A large sweet potato, weighing two pounds Half a pound of sugar Half a pound of butter ½ cup of sweet cream (4 US ounces) ½ cup strong wine or brandy (4 US ounces) One grated nutmeg (use whole nutmeg, smells more amazing than pre-grated) A little lemon peel 4 eggs COOKING PROCEDURE: 1) Boil the sweet potato until thoroughly done, mash up fine, and while hot add the sugar and butter. Do not forget to remove the skin. 2) Set aside to cool while you beat the eggs light and add the other ingredients and seasonings last. 3) Line tin plates with oil or butter to prevent sticking, and pour in the mixture. It is important to thoroughly coat the sides and bottoms of the tin plates or baking pan with solid shortening or non-stick cooking spray, particularly in the corners. A missed spot will result in sticking. Use a non-stick baking pan or plate if you have. 4) Preheat an oven to 350 degrees F (175 degrees C) and bake the mixture. Bake it until hot and golden brown on top, about 30 minutes 5) When the puddings are drawn from the oven, cover the top if you like with thinly sliced bits of preserved citron or quince marmalade. 6) Strew the top thickly with granulated white sugar and serve, with the addition of a glass of rich milk for each person at table.
COOKING TIPS: Old Fashioned Sweet Potato Pudding
How do you crack and grate whole nutmeg with shell?
The outer part of the seed is called Mace. Its flavor is similar to nutmeg inner core (perisperm) but more delicate. It's the inner part of the seed (perisperm) that is grated. This inner core is the part that gives fragrant smell and contains essential oil. The proper way to crack whole nutmeg is to split the shell by smashing it. Wrap first the nutmeg with a cloth or place it inside a cloth bag. Use the flat side of the knife and press the nutmeg on a wooden cutting board. Don’t use the counter top of the tiled floor, it might break or crack. Use Nutmeg Grater to grate only what you need for the freshest, ground nutmeg. Freshly ground nutmeg is stronger so you might consider using a little less than your recipe calls for. The best kind of grater to use is a Microplane grater because it has sharper edges than a standard grater.
This tool can make your job a lot easier.
How do you know a sweet potato is bad? Some frequent traits of bad sweet potatoes are discoloration and growths through the skin. The sweet potato will begin to get soft and water will leak out and then turn brown or black. If part of the sweet potato goes bad, the whole potato should be discarded as the flavor is affected when used in cooking or baking. Can you overcook sweet potatoes? YES, you can overcook the sweet potatoes. Bake them in foil, steam, roast or barbecue. Roasting would give them an even smoky flavor. Get the sweet potatoes overcooked so they become soft and you can mash them with a fork easily. What is the healthiest way to cook sweet potatoes? When compared to baking or roasting, boiling has also been shown to have a more positive impact on blood sugar regulation and give sweet potatoes with a lower glycemic index (GI) value. In one scientific study, the average GI value for roasted sweet potato was 82, for baked sweet potato 94, and for boiled sweet potato 46. Boiling sweet potatoes retains more beta-carotene, and makes this nutrient easier for the body to absorb. How do you know when a sweet potato is done? Since sweet potatoes are not always uniform in shape and size, you may need to cook them a little bit less or a little bit longer, depending on size. You can tell if your sweet potato is cooked through if it pierces easily with a fork or knife. At what temperature is a sweet potato done? Raw sweet potatoes are mostly starchy fibers, but they also contain an enzyme that will break down the starch into sugar at certain temperatures. The enzyme happens to work best when the sweet potato is between 135°F and 170°F. Is it better to steam or boil potatoes? Don't waste your time boiling sweet potatoes for Old Fashioned Sweet Potato Pudding or other dishes, use steaming instead. Steaming has all the benefits of boiling, but at a fraction of the time. You need just half an inch or 1.5 inches water to soften the sweet potatoes up, as opposed to waiting for water to boil. How long does it take to steam sweet potatoes? Approximately 30 minutes. Put the sweet potatoes in the steamer and bring the water to a boil. Once the water is boiling, cover the steamer pot, reduce the heat to medium and allow the sweet potatoes to steam until you can insert a fork or knife without resistance.
The white leak in your sweet potato is perfectly fine to eat. It is made up of polysaccharides. It is an edible starch that your body can use as energy. You do not have to discard your sweet potato out and can still cook it as normal and enjoy this delicious root crop.
Can I cut off the sweet potato part infected by molds?
If you notice some sprouts on your sweet potato, just cut off the growth sprouts and cook as soon as possible.
Select better sweet potatoes for better sweet potato pudding
You can also remove the spots, and cook and enjoy the rest of the sweet potato. The exception is mold spots; if a sweet potato has begun to mold throw the whole sweet potato away.
Can sweet potatoes cause food poisoning?
YES, sweet potato with black spots on it. If there are some black spot on the sweet potato, this is caused by the infection of bacteria. It may cause food poisoning after eating. REFERENCES: Mrs. F.L. Gillette. 1887. The Whitehouse Cookbook, The Whole Comprising A Comprehensive Encyclopedia of Information for the Home. Public Domain Book. Project Gutenberg Jenne Claiborne. 2018. Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul: A Cookbook. Harmony. ISBN-13: 978-0451498892. https://amzn.to/2PY6no3
This very simple French soup is light and smooth to the mouth. You could have no better beginning to a meal than this.
Is green bean soup healthy?
YES. This delicious green bean soup is light yet nutritious and can be consumed warm or chilled. Fresh green beans are a good source of fiber and protein and contain vitamins (B1, B2, B3, B5, B6, C, E, and K) and minerals like iron, potassium and magnesium. Recent studies have confirmed the presence of lutein, beta-carotene, violaxanthin, and neoxanthin in green beans. Green beans have also been proven to contain valuable amounts of the mineral silicon, and in a form that makes it easier for us to absorb this bone-supportive and connective tissue-supportive nutrient.
FRENCH GREEN BEAN SOUP RECIPE UK- VILLE-PREUX STYLE
You can improvise or revise this green bean recipe to your liking. Add or reduce ingredients depending to availability and convenience. If you don’t have or don’t like tarragon, use basil, savory, a little rosemary, a combination of herbs, plain old parsley, or even no herbs at all.
French green bean soup recipe uk
Serves 4 to 6 as a starter or as a dinner paired with Japanese Crispy Rice INGREDIENTS: 1½ pounds green beans; tipped and tailed (You can use Canned Cut Green Beans if you are in a hurry) 3 tablespoons butter, at room temperature 5 cloves garlic, pressed 1 tablespoon finely minced fresh parsley 1 tablespoon mild vegetable oil, such as coconut oil, corn or canola 1 large red onion, chopped 2 stalks celery with leaves, chopped ½ pound potatoes, peeled and coarsely chopped 1½ to 2 tablespoons tarragon leaves, stripped from tough stems Salt and freshly ground black pepper 2 quarts (8 cups) vegetable stock, plus extra as needed COOKING PROCEDURE: 1) Just prior to using the green beans, wash them under running water. Tipped, tailed and sliced fresh green beans. Remove both ends of the beans by either snapping them off or cutting them with a knife. Cut the green beans any length you prefer.
2) In a small bowl, smooth together the butter and pressed garlic with a spoon. Stir in the parsley, and set aside. 3) Heat the oil in a large soup pot over medium-high heat. Add the onion; lower the heat to medium, and sauté, stirring, until the onion has softened slightly, about 6 minutes.
4) Add the celery, and continue sautéing until the celery is slightly softened and its leaves are wilted, another 5 minutes. 5) Add the stock, potatoes, green beans, and tarragon. Bring to a boil, turn down to a brisk simmer, cover, and let cook until the potatoes and green beans are soft and very tender, 10 to 12 minutes. 6) Using a slotted spoon, transfer the solids to a food processor or blender and puree until they are smooth.
7) Taste the puree; season it with salt (a little bit) and pepper (not much). 8) Stir the puree back into the broth, and reheat it to piping hot, adding extra broth if you want to thin the soup a little. This recipe is vegetable-centered, but if you want it richer or more multilayered, use chicken broth instead of vegetable, and stir in ½ cup of cream at the end. 9) Serve in cups with a rounded teaspoon of the garlic-parsley butter on top. You can add a little grated lemon zest to the garlic butter, and squeezing the juice of a lemon into the soup before serving. Try Other Green Bean Recipes: How to Make TGI Fridays Crispy Green Bean French Fries? How to Make Healthy and Fresh Green Bean Casserole?
PUREED GREEN BEANS SOUP COOKING TIPS
Can I use canned cut green beans in making French Green Bean Soup (Ville-Preux Style)?
YES, if you are in a hurry or it is freezing winter evening and you are in a hurry to make dinner for the kids.
This brand is highly recommended
Select high qualityCanned Cut Green Beans that frozen vegetables are flash frozen very near where they are harvested to quickly lock in their goodness. The green beans should be canned near the farms where they are harvested.
Can you freeze fresh green beans?
YES, Steam it until cooked. Cool it down to room temperature and then place it in a zip lock bags.
YES. Puree green beans in a blender or food processor until smooth. Add water as needed to reach desired consistency.
How do you puree frozen green beans QUICKLY?
1) Place the green beans in a steamer and cook for 3 to 5 minutes, or until tender. 2) Drain green beans and place in blender with water. Puree until smooth. 3) Pour into ice cube trays, allow to cool, wrap/cover, and freeze.
How do you make green beans taste good?
1) Sauté green beans with aromatics: Place coconut oil in the pot and heat over medium heat. Add your aromatics and sauté until fragrant and softened. 2) Add the green beans and sauté just until heated. 3) Add some extra taste: Stir in tastemakers like mustard and browned butter, sprinkle on toppings like chopped nuts or sesame seeds. Do you like Gordon Ramsay? Try his soup recipe, How to Make Gordon Ramsay’s Roasted Pumpkin Soup?
Can I keep green bean soup overnight?
Green bean soup left to cool overnight, then reboiled for 10 minutes and properly refrigerated in the morning. The green bean soup is still safe to eat because it is not cool long enough for the bacteria to germinate and reproduce up to dangerous levels.
Blueberries are Antioxidant Superfood Naturally packed with antioxidants and phytoflavinoids, these berries are also highly loaded in potassium and vitamin C, making them the best choice of doctors and nutritionists. Antioxidants and phytoflavinoids are compounds that protect our bodies from stress. Blueberries not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory. YOU CAN GET ALL THESE BENEFITS IF YOU EAT FRESH AND WHOLE BLUEBERRIES NOT PROCESSED. ☺ How Many of These Italian Foods Have You Tried? Top 38 Food Pictures that will Make You Hungry and Satisfied – Gallery Do like Japanese Snack Foods?Why Japanese Crispy Rice Snacks (Okoge) is Better than Thai Crispy Rice Cracker?
Download it NOW; Skinless Boneless Chicken Breast Sous vide Recipe Why are my skinless boneless chicken breasts dry? Your chicken meat coming out dry has nothing to do with whether or not you cook the chicken breast in liquid. It has everything to do with the temperature at which the meat is cooked. When high heat comes into contact with meat proteins like skinless chicken breast. The proteins contract and expel the moisture. That it is why it becomes dry. Why are my boneless chicken breasts tough? The condition that causes chicken breasts to be tougher is the hard or woody fibers which meat is made of. As much as 10 percent of boneless and skinless breast meat may show signs of woody breast according to meat experts. Hard or woody fibers is not harmful to humans even if you eat it. Is a sous vide chicken breast good? Yes! It is tender, juicy and yummy. Skinless Boneless Chicken Breast Sous Vide is safe to eat even though it is not cooked to 165°F. The USDA recommends cooking the chicken to 165°F to pasteurize it. Pasteurization is actually based on both the temperature and how long the temperature is maintained. The recommended 165°F is really the best temperature to pasteurize it. However, cooking the chicken to 145° F for 9 minutes will also pasteurize it. This will reduce the bacteria in the chicken without overcooking it.
COOKING TIPS: SKINLESS BONELESS CHICKEN BREAST SOUS VIDE RECIPE
How do you keep skinless boneless chicken breast moist?
a) Buy good quality chicken meat.
Skinless Boneless Chicken Breast
b) Flatten the chicken breasts. Use blade meat tenderizer. Incredible results on boneless chicken breasts including even cooking, retention of meats natural juices and flavors. The proper use of blade meat tenderizer will result in much more juicy and flavorful boneless chicken breast (as the cooking heat has less time to dry out the meat).
Use Blade Meat Tenderizer
c)Use sous vide cooking technique. d) If you do not have a sous vide circulator. Cook at a lower temperature for longer to keep the chicken breast tender and juicy. Cook just until internal temperature reaches about 160º F, then let sit under aluminum foil to cook to a safe internal temperature. e) Put some olive oil. Season the chicken breasts. Marinate in olive oil and other seasonings. Olive oil keeps chicken moist and adds extra flavor.
What temperature do you sous vide boneless chicken breast?
Sous vide skinless and boneless chicken breast temperature and timing chart
Texture
Temperature
Timing Range
Very soft and juicy, served hot
140°F (60°C)
1 1/2 to 4 hours
Juicy, tender, and slightly stringy, served hot
150°F (66°C)
1 to 4 hours
Traditional, juicy, firm, and slightly stringy, served hot
Minimum water depth is 2.5 inches or 6.35 centimeters. The average sous vide circulator can accommodate up to 5 gallons of water, which is equivalent to 20 quarts or 18.927 liters.
Can you sous vide boneless chicken breast too long?
It is possible to overcook chicken meat using a sous vide machine, but it is more difficult. Instead of tasting tender, overcooked sous vide chicken just tastes like an ordinary cooked chicken.
HOW DO YOU SEAR SKINLESS BONELESS CHICKEN BREAST AFTER SOUS VIDE COOKING?
Sure, sous vide gives you perfectly cooked chicken breast, but without that golden sear on top. It is not the same like the one you tasted in a high-quality restaurants. This is all about finishing off your sous vide meat. 1) When the breast is finished cooking by sous vide technique, remove it from the bag and gently pat or wipe it dry. Add a little oil to a pan and heat over medium-high heat until very hot. If you are using a chicken breast with the skin on, simply sear on the skin side. If you are cooking a skinless chicken breast, sear on the smooth side. This method will add another pan to wash. Who want to wash many kitchen utensils after dinner? 2) There is an easy solution and it has called a food-searing torch. If you want fast no-hassle searing, use a culinary blowtorch like this one, EurKitchen Culinary Butane Torch for Sous Vide Cooking. This particular one is affordable and gives the perfect sear.
EurKitchen Culinary Butane Torch for Sous Vide Cooking
Make use of the culinary torch to add some color, smokiness, crunch and added texture to your chicken meat. It makes a big difference to the result, both taste and looks delicious. In addition, it is really pretty fun and you will look like a PRO chef pointing a torch at something. Your kids or a date will be impressed! ☺ Unless you prefer going the skillet method, a culinary torch is a perfect tool to own. Some what related post on impressing somebody: 4 Best Molecular Mixology Kit to Make Cocktails that Will IMPRESS a Girl
Can you eat sous vide without searing?
YES. All sorts of things are okay without searing. Vegetables, fresh eggs, white meats (lobster, chicken, crab), sauces and many others. If you are so lazy that you do not care about searing meat, sous vide cooking has some great easy options. Just think of your food as a frequently served steamed or boiled food. If you do not like the color of the meat cooked in sous vide method, you can top it with your favorite sauce or ketchup (try mango ketchup, plum ketchup, smoked tomato ketchup) to hide its meaty color.
Do you rest meat after sous vide?
Traditionally some people fanatically believed that cooked steaks need to rest (grilling meat myths busted) before serving. Resting means that meat should be placed aside and covered with aluminum foil or a pot cover for five to 10- 15 minutes before they are cut and served. This resting period is to allow time for the temperature gradient within the steak to even out. Sous vide meat can be served immediately after searing without resting.
Can you sous vide chicken breast in marinade?
YES. Commonly, flavoring marinades (olive oil with seasonings) are okay to use at the same time you sous vide the meat, or to leave on during the sous vide process. You might lose some meat penetration if you do not let the meat submerged in the marinade first but cooking it will not spoil the flavor of the food.
Why is my sous vide chicken rubbery?
You cooked it at a very low temperature. Sous vide cooking is intended for meat where you want the protein to remain tender. The meat is properly cooked at 60-65°C (depends on the animal meat), and tough and dry above that recommended temperature. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. Get this NOW, Accurate Sous Vide Cooking Times- PDF Free Download
Can you stop and start sous vide?
a) You can just put the food on ice or fridge and continue at a later time that is convenient for you. Putting on ice or fridge will stop the cooking process. If you continue the sous vide cooking, subtract the discontinued cooking time to the total cooking time. The answer will be your cooking time remaining. Times for sous vide cooking are open to interpretation and convenience. b)Do Ahead Sous Vide Cooking: Chicken breast or beef steak can be cooked in water bath 4 days ahead. Keep sealed in bag and chill, or freeze up to 1 month. Reheat the meat with sous vide circulator at 100° until warmed through, about 1 hour, before searing with culinary torch or with the use of skillet.
Why sous vide is bad?
Sous vide is bad if you do not know how to follow simple procedure. a) Cooking in plastic is a major sous vide safety concern. If you use food grade plastic this is not an issue. b) For the reason that food is cooked at low temperature in sous vide method, harmful bacteria may grow and will cause food poisoning.
Harmful bacteria can cause food poisoning
Between 4°C and 60°C (or 40°F and 140°F) is the “Danger Zone.” Keep food out of this temperature range because bacteria will multiply rapidly. Between 0°C and 4°C (or 32°F and 40°F), most bacteria will survive but will not multiply quickly. Sous vide foods are usually cooked at lower temperatures than traditional cooking (less than 80°C or 176°F). However, if you heat food at acceptable low temperature and LONG ENOUGH it will kill the bacteria according to the USDA. , most bacteria will actually be destroyed after a few hours, making pasteurization possible. The precision temperature control of sous-vide cooking means it is actually safe for home use. Related Kits: 10 Best Molecular Gastronomy Kit that Will Help You Cook Easily Like a PRO
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