Ingredients Three cups all-purpose flour ½ teaspoon yeast, dry active 1 ½ cups tap water 1 ½ teaspoon sugar one teaspoon salt, fine grain 3 Tablespoon olive oil 1 Tablespoon flour, for shaping Method 1. Heat water to 115 F. Pour into a medium bowl, add yeast, and whisk together. Allow the yeast to activate by dissolving in the water for 15 minutes. 2. Add sugar, salt, and olive oil.
The tube was placed back in incubation for 96 more hours to observe any more positives. 2.10 Catalase Test A trypticase soy agar plate was used and after incubation, four drops of 3% Hydrogen Peroxide was added to the plate to flow over the bacterial growth. A presence of bubbling was observed. 2.11 Starch Hydrolysis A starch agar plate was inoculated with a streak of the unknown bacteria and then incubated. On the second day of incubation, the plate was removed from the incubator and placed over a hot plate heating Iodine solids.
The heating process determines the color of the roux. In the lab we prepared cream gravy using white roux. We melted the butter in pan, added the flour and cooked for two minutes, constantly stirring without browning and then whisked the milk in it until sauce begins to thicken. Note that thickening can be lost by hydrolysis of acid, over stirring and
The recipe calls for 1 cup of leaven, 3.5 cups of spelt flour, 3.5 cups of whole wheat flour, 3 cups of tepid water, 2 teaspoons of salt, and coarse ground flour for dusting. Extra implements needed are cooking twine and a sharp knife. Combine the leaven and water in one bowl and the flour and salt in another, then mix those together and let sit for an hour. After one hour of autolysing, take the dough out and punch it down gently on a clean surface. Stretch and fold the dough four times at 30 minute increments, then form the dough into a ball.
Soak them in a bowl of water, enough to cover them, and put in half a cup of apple cider vinegar, or lemon juice if you don 't have ACV. This helps leach the minerals out of the bones. Then I put them in the oven to brown for around 20 minutes. Some people don 't do this step. I put the water from soaking the bones in the slow cooker.
Grabbing the butter knife, I then proceed to dive the knife into the margarine. A large clump is scooped out. Carefully, I did my best to smear it evenly on the bread. Next, I flipped the sandwich over. Lastly, I was scooping another clump of margarine and spreading it on the dry side.
http://whitneybond.com/wp-content/uploads/2012/02/IMG_1009.jpg 5. Steam the tamales for about 25 minutes. Tips: • Position tamales in steamer with the open side upwards. • Position tamales at least 1 inch apart from each other so they will be re-heated evenly. • Do not remove the husks of the tamales.
Once you have the batter mixed into dough you 're ready for the fun part.Now grab a tablespoon and scoop out a little bit of the dough and shape it into balls. Repeatedly. Until there is no dough left. Now as you make the balls set them onto a ungreased pan. Once the pan is full put it in the oven for ten minutes or until the cookies are brown around the edges.Once you pull them out and let them cool.
The gravy took five cups of skim milk on medium heat coming to a low boil, while that is slowly boiling, I combined four cups of splenda, three heaping table spoons of cocoa powder and cornstarch into a bowl and mixed until there were no lumps. Once the milk reached a low boil, I poured half the milk into the bowl of dry ingredients and stirred until thoroughly mixed. Next, I poured the bowl of chocolate milk back into the pot and whisked on medium heat, continually stirring to allow for an even mixture. Unfortunately, this recipe did not turn out very well, it took more corn starch to cause it to thicken up; the splenda caused the gravy to taste very different and left a very strange after taste. This recipe would be good for a diabetic individual, but I personally did not care for the
Pick up the pan of the sliders and place it into the oven. Let it cook for about fifteen to twenty minutes to melt the cheese and stiffen the bread. Check the sliders, and if they are up to the chef’s standards, then put on an oven mitt and remove the cheeseburger sliders carefully. After the removal of the cheeseburger sliders, let them cool down for just a minute to keep from getting burning anything. Get a large knife out and cut the sliders where the Hawaiian rolls are divided into sections.