Intention is to make peanut butter. What is the easiest way to achieve the said aim?
124064
I recently blanched and peeled the "skin" off 500g of shelled pistachios and 500g of almonds.  For the pistachios I poured boiling water over them, waited a minute, strained, and then rubbed the nuts in small batches in a clean cloth to pull the skin off.  For the almonds, I tried the same strategy as the pistachios. But this was not so good. The skin starts to dry too quickly. So I poured more lukewarm water over them.  Then I dried them in an oven preheated to 150C for about 10 minutes. They are still a but soft, so I may have to do this again later.  My question is, is there a better way? That took a really long time.
57299
I decided I would make baked beans for a BBQ at my MIL's this past weekend. I've never made baked beans but decided that it was time since I love them so much! I found a recipe for Southern Baked Beans (using Navy beans). It was from a food blog.   During the description/commentary of the dish the blogger said they could be made with dried beans but she uses canned to save time. The recipe only mentioned canned beans. I couldn't find anything to tell me the ratio canned:dried beans so I decide a 1:1 ratio would be good. After putting a 24oz bag of beans in a cake pan (the recipe called for 32oz canned beans), I decided that was A LOT of beans so didn't add the remaining 8oz. I rinsed them first then soaked them for 15-18 hours. I rinsed them again and put them in a pot with the rest of the ingredients.   The recipe said to bake them at 350 for about 40 minutes and they should be done. After an hour and a temperature increase to 400, the beans weren't anywhere close to being done. At this point I decided they were probably very old beans. :( I moved them to the stove after another 30 minutes. They boiled on the stove for another 1 1/2 hours and were still rock hard (I kept adding water so they wouldn't boil dry - and this was on medium to medium-low heat).   We left the beans at my MIL's and she cooked them "off and on" (her words) the next day and declared they were done. They are not done. :(  Now that they've been cooked then refrigerated then cooked then refrigerated again, can I attempt to salvage them? I've read that adding 1/8 tsp baking soda per cup of beans will soften them. Is it too late to try this - add the beans, more water, and a small amount of baking soda and cook them a little more? I've put so much effort into these stupid beans I can't just give up! LOL
92910
I would like to . Apparently this is possible as of Minecraft 1.4.2, so how do I do it?
47675
Here is the recipe I used, I did not mix it for long, as that make the muffins very hard.   The muffins were very hard, and had a bad after taste and smell. I missed adding some oil, but what else could be the reason ?   Red Millet Flour, 50 g Whole Wheat flour, 50 g Toasted Oat Bran, 40g Whole Green Mung Beans - Sprouted, 100 g Domino - Light Brown Sugar 50g Baking Soda, 2 tsp Salt, 1 Tablespoon Liquid Egg White, 4 eggs 100% Whey (Vanilla), 75g Chobani - Greek Yogurt - 0% Vanilla, 5.3 oz (small packet) Carrots - Raw, 1 cup, grated Bananas - Raw, 1 cup, mashed White, all-purpose, enriched, bleached, 40 g   Also I wanted to try yeast instead of baking soda, but due to eggs and other veggies I cannot let is rise overnight (any ideas ?). I was trying to make good protein muffins which are an ideal breakfast, grab one with a glass of milk and done!   They run approximately 160 calories per muffin 25g carbs, 1g fat, 12g protein.
35818
Looking for a succinct way of describing the act of solidifying an idea into reality. "Building [idea] out" seems too generic but I'm trying to avoid a long winded, step by step explanation of the process.  Any ideas would be greatly appreciated. Thanks!
93307
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires)  I tend to chuck everything in together on a really hot wok, but is there a better way?    Will adding the ingredients at different times make a difference? If so, what's the best way to do this?    Thanks
76917
I've read one cook say,  "I add baking soda when I make bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that commercial yeast needs to reproduce well, resulting in a somewhat dense, poorly risen loaf.  I add1/2 teaspoon of Baking Soda per 8 ounces of buttermilk, and the result is is a beautifully risen, light bread with beautiful color and texture. The Baking Soda neutralizes the acid in the buttermilk, producing CO2, which adds to the bread's leavening."  Does adding them all together(or one and yeast) really work that way, or is it overkill!? I have seen other recipes use all three and they also had buttermilk in the recipe. So is it the buttermilk that changes it all, to have to use all three(or one and yeast)?
94178
In food shop, we see many fold ridges on crispy chicken like this Picture:   While googling about the secret, I found most of them advised to put the chicken pieces in a bag after dipping it in the butter, then shake, dip and re shake. But in practical, this shaking process does not create ridges structure [Like in the above picture]. In many youtube videos, although at the beginning of the video, it is showing ridges picture, but after completion of the video, the chicken pieces do not cover with ridges. Some other advised to use corn flakes to make these ridge structure. But corn flakes are expensive.  My question is how to make these ridges without corn flakes? Is there any alternative or real video tutorial?
70070
Can I do it with reflection or something like that?
108864
How long do I cook a 10 lb chuck roast in my crock pot?
114530
I found a small bag of raw un-roasted peanuts, around 200 grams, in my cupboard. Any idea how can I roast these peanuts in my convection microwave oven? Would appreciate if some one can add suggestions :-)
79511
I tried a couple of substitutions but have so far gotten nowhere. Can anyone guide me in the right direction? Thanks for your time.
37584
I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?
79491
Manager to player       Kindly practice every day     Please practice every day    Teacher to student       Kindly wipe the blackboard     Please wipe the blackboard    Student to teacher       Kindly give me a blank paper     Please give me a blank paper    Sister to brother      Kindly pass the butter     Please pass the butter    Which is correct usage in the above contexts?
86028
Let's say a friend of mine tells me the following:     Nice! Let’s meet up for a drink this week.   And I want to say, "Sure let's do it. I will propose a few ..., and you tell me if either of them works for you."  I cannot come up with an idiom or other expression that works.
51569
I've been trying a simple recipe I found on the internet, which is a simple recipe consisting mostly of gelatin.  The problem is that the end result is basically just a fruit-flavoured jelly (Jell-O?), rather than the more chewy gummy-bears (Haribo) style of jelly confectionery.  Can anyone suggest what I need to do to make them less springy and more chewy.  It's all difficult to articulate!  Here's what I used for the first test-batch:   12 tbsp sugar 12/3 cup fruit juice 8 tbsp Golden Syrup 8 tbsp gelatin   soften the gelatin in 1/2 cup of cold water. place sugar, syrup and the juice in a pan and gently heat until sugar dissolves. Stir in the gelatin and stir until dissolved. Pour into moulds and wait until set.    Thanks
17779
I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't believe that leaving ice-cream out to thaw -scoop then refreeze is the only answer.How do the commercial companies keep them soft. I generally find the next day it is fairly reasonable to scoop, but day after day -the longer it stays the harder it becomes.