COOKING TECHNIQUES- CREAMING AND PUREE
HOW TO MAKE A MARMALADE
CREAMING IN COOKING
CREAMING, in baking, is the technique of blending ingredients — usually granulated sugar — together with a solid fat like shortening or butter. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, due to the incorporation
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| images of butter cream |
PUREE:: and (more rarely) mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French ,,13th century…wikipedia
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| Quebebe Photo file from ana luiza |
HOW TO MAKE A MARMALADE
What is the difference between marmalade and jam?
Marmalade is made from citrus fruits (then sweetened), jam is made from sweet fruits
Marmalade is made from citrus fruits (then sweetened), jam is made from sweet fruits
Take two navel oranges, one lemon , one large pink grapefruit and wash real clean.
Peel orange skin and slice/ chop skin thinly about 1 inch long.
For the grapefruit and lemon, cut off the top and base, use a vegetable peeler to get the skin.
Remove pith, seeds and as much of the side membranes as possible and slice orange flesh thinly.
Put all skin slices and cut flesh in a pot and add 5 cups of white sugar.. Add water and bring to boil , then simmer slowly about 40-45 minutes or until mixture thickens.
It should stay firm when you nudge it with your finger when tested in a cold spot/ cold plate. If it is a bit runny, boil a few minutes longer. Let cool and then bottle- ready for use...........
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| orange and lemon images. |