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  • July 14, 2014
  • Last updated: 2:46pm
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Results 1 - 10 of 28 for milk powder

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  1. Magazines - Post Magazine - Food & drink

    Book: Ice Creams, Sorbets and Gelati- the Definitive Guide

    Posted May 17th 2014, 11:06pm by Susan Jung

    ... that gives foodies sleepless nights as they ponder the nuances of it. The conclusion? "Gelato should be made with milk and either egg or cornflour. Historically, it was made with eggs and milk ... gelato; After Eight mints and milk lollies; home-made mascarpone; mastic gelato with rosewater; prune and Earl Grey tea sorbet; Russian toffee sauce; and hibiscus flower sorbet.   ...

  2. Magazines - Post Magazine - Food & drink

    Spice market: rice powder

    Posted Feb 08th 2014, 10:46pm by Susan Jung

    ... Susan Jung Susan Jung With the grain Anyone who considers rice to be only a staple, rather than a flavouring, hasn't tasted toasted rice powder. Made by heating raw long-grain rice in an unoiled skillet until the grains turn brown, then grinding them to a rough powder, it's an important ingredient in Thai cuisine. As the rice browns, it takes on a nutty flavour and aroma, ...

  3. Magazines - Post Magazine - Food & drink

    Spice market: catch them young

    Posted May 17th 2014, 11:06pm by Susan Jung

    ... used as a seasoning. Old ginger can be dried and then used to make ginger powder. Young and old ginger should be chosen the same way: buy "hands" that have smooth skin and which feel ...

  4. Magazines - Post Magazine - Food & drink

    Snack attack: aloo sunshine

    Posted Apr 05th 2014, 10:45pm by Susan Jung

    ... turmeric, chilli powder, garam masala and curry leaves. Shape into balls and, if you have the time, let them cool in the fridge (this firms up the mixture). Dip the balls in a batter made with chickpea flour, turmeric, chilli powder, salt, baking powder and water, and deep-fry before serving with chutney.   ...

  5. Magazines - Post Magazine - Food & drink

    Books: The ABC of Cookery

    Posted Oct 14th 2012, 12:00am by Susan Jung

    ... which are cooked in an oven"), "boiling" ("a liquid boils when the surface is continually agitated by large bubbles") and "brush with egg or milk" ("this means to cover the surface of the food with an even coating of egg or milk"). It's also interesting to see what people were eating then. What cookbook today- except the ones that boast ...

  6. Magazines - Post Magazine - Food & drink

    Licence to fill

    Posted Apr 05th 2014, 10:45pm by Susan Jung

    ... unsalted butter 30 grams plain (all-purpose) flour 250ml whole milk A pinch of freshly grated nutmeg 25 grams freshly grated parmesan, plus extra for sprinkling Make the tomato sauce. Pour the oil ... constantly for several minutes. Heat the milk until hot in the microwave, then slowly add it to the butter/flour, whisking constantly so the mixture is smooth. Season the bechamel with a little salt ...

  7. Magazines - Post Magazine - Food & drink

    Spice market: bolt from the brew

    Posted Mar 08th 2014, 11:31pm by Susan Jung

    ... flavour dimension, although it should be done judiciously, so it complements, rather than overwhelms, the other seasonings. In desserts, a very tiny amount of powdered green tea can be added ...

  8. Magazines - Post Magazine - Food & drink

    Book: Cooking Delights of the Maharajas

    Posted Mar 08th 2014, 11:31pm by Susan Jung

    ... ka halwa (a dessert made with milk, fresh corn, ghee, coconut, raisins and cardamom).   ...

  9. Magazines - Post Magazine - Food & drink

    Spice market: Packing heat

    Posted Nov 02nd 2013, 10:02pm by Susan Jung

    ... chilli powder can be single varietal (such as piment d'Espelette), but more often it's a blend, which helps producers maintain a consistent heat level. When buying powder, look for a bright colour; if it looks faded, it will have lost some of its heat. Store chilli powder in a cool place, such as a wine fridge or freezer.     ...

  10. Magazines - Post Magazine - Food & drink

    Spice market: Poppy seeds

    Posted Jan 04th 2014, 10:10pm by Susan Jung

    ... of Purim)- is made by grinding the seeds and cooking them in liquid (usually milk or water) with sugar and/or honey until the mixture is very thick. Poppy seeds are very light and it's hard ...




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