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| Cheesy Risotto |
Thursday, August 24, 2017
Monday, August 21, 2017
Fall-Off-The-Bone Ribs and Barbecue Sauce
Fall-Off-The-Bone Ribs and Barbecue SauceServes Makes 2 racks of ribs, serves 4-6
For the ribs
• heavy foil
• 2 racks of ribs* (3 tot 4kg)
• rub - your favourite dry rub
For the sauce
• 2 cups ketchup
• 2/3 cup Worcestershire sauce
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoons celery seed
• 2 cups water
• 1/4 cup brown sugar
• 4-8 drops Tabasco sauce
Instructions
1. Lay out a generous amount of heavy foil on a large rimmed baking sheet. Lay one rack of ribs on the foil and rub generously with Applewood rub. You can be generous. I used 2-3 tablespoons per rack, but it is up to you.
2. Wrap the foil around the ribs so that it is completely covered.
3. Repeat with the other rack of ribs.
4. Let the ribs sit for 30 minutes. Or overnight. Or no time at all, if you're in a hurry.
5. Preheat your oven to 250F or 120C.
6. Put the ribs in the oven and roast for about 3 hours. Take the ribs out when they are fork- tender.
For the sauce:
1. Meanwhile, combine all the ingredients for the sauce in a pot. Stir together over medium high heat until the mixture comes to a boil.
2. Lower heat to a simmer and cook for about 30 minutes, until thickened slightly. Remove from heat and allow the sauce to cool. It will thicken more as it cools down.
3. When the ribs are done, take them out of the oven and unwrap the foil. Cut the ribs into 1, 2, or 3 piece sections, whatever you like.
4. Heat your grill to medium high, about 450F or 230C.
5. Generously brush the ribs with the barbecue sauce. Or pull an Eric and dunk them in the sauce completely. (The ribs are cooked.)
6. Grill the ribs for about 2-3 minutes per side, until there are grill marks.
7. Remove from the grill and cover with foil until ready to serve.
8. Serve ribs with the remaining sauce. Eat with your hands!
Recipe Notes
You can use any kind of ribs that you like.
Spare ribs or Baby Back are good.
Spare ribs are what I used for these photos.
They are a lot meatier than Baby Back, so they will serve more people.
A note on the sauce: I like to have this much sauce for 2 racks, but this is a generous amount.
If you are doubling the recipe, you may only need to 1 and 1/2 the sauce recipe.
I made this once without grilling before we bought a grill.
After removing the ribs from the oven and brushing with sauce, raise the temperature to 300F or 150C
Return it to the oven uncovered for 20 minutes.
Brush with sauce again, cook another 20 minutes, or until fork tender.
Monday, July 31, 2017
How to measure butter
How to Measure Butter
Have you tried to measure exactly 1 cup of butter (or tablespoon for that matter)?
Spend forever to squeeze the butter in the cup, making sure there are no spaces,
just to spend more time with a spatula trying to get every little bit of butter out of the cup again?
Q: Is 1/2 lb. of butter the same as 1/2 cup of butter? ( Or margerien or baking margerien like Stork bake or Marvello)
A: The recipe writers of the world have entered into a conspiracy to make cooking with butter way more complex than it should be.
In one recipe they ask for a half-cup of butter. In the next, they ask for 8 tablespoons.
Then they turn around and demand one stick of butter.
And the whole time, they're asking for the same thing!
In the US, butter is mostly packaged in 1-pound boxes, with four individually wrapped quarters or sticks.
In South Africa, butter is packed 250g or 500g.
Sometimes you get a smaller brick.
Or at Woolworths you can get a Stick of Butter.
The margarines are packed in 250g, 500g or 1kg.
Each pound (S.A. 500g) is roughly two cups of butter.
Each quarter-pound stick is 8 tablespoons or a half a cup. Each tablespoon is 1/2 ounce.
To thwart the wicked aims of those recipe writers once and for all, we present the following fool-proof
Butter Measurement Translation Chart to Defeat Nefarious Recipe Writers*
Have you tried to measure exactly 1 cup of butter (or tablespoon for that matter)?
Spend forever to squeeze the butter in the cup, making sure there are no spaces,
just to spend more time with a spatula trying to get every little bit of butter out of the cup again?
Q: Is 1/2 lb. of butter the same as 1/2 cup of butter? ( Or margerien or baking margerien like Stork bake or Marvello)
A: The recipe writers of the world have entered into a conspiracy to make cooking with butter way more complex than it should be.
In one recipe they ask for a half-cup of butter. In the next, they ask for 8 tablespoons.
Then they turn around and demand one stick of butter.
And the whole time, they're asking for the same thing!
In the US, butter is mostly packaged in 1-pound boxes, with four individually wrapped quarters or sticks.
In South Africa, butter is packed 250g or 500g.
Sometimes you get a smaller brick.
Or at Woolworths you can get a Stick of Butter.
The margarines are packed in 250g, 500g or 1kg.
Each pound (S.A. 500g) is roughly two cups of butter.
Each quarter-pound stick is 8 tablespoons or a half a cup. Each tablespoon is 1/2 ounce.
To thwart the wicked aims of those recipe writers once and for all, we present the following fool-proof
Butter Measurement Translation Chart to Defeat Nefarious Recipe Writers*
Volume
|
Sticks
|
Weight: US & British
|
Weight: Metric
|
1 Tbsp
|
1/8
|
1/2 oz
|
14 g
|
2 Tbsp
|
1/4
|
1 oz
|
25 g
|
3 Tbsp
|
3/8
|
1-1/2 oz
|
42 g
|
1/4 cup
|
1/2
|
2 oz
|
57 g
|
5 Tbsp
|
5/8
|
2-1/2 oz
|
72 g
|
6 Tbsp
|
3/4
|
3 oz
|
85 g
|
7 Tbsp
|
7/8
|
3/1/2 oz
|
98 g
|
1/2 cup
|
1
|
1/4 pound
|
113 g
|
9 Tbsp
|
1-1/8
|
4-1/2 oz
|
126 g
|
10 Tbsp
|
1-1/4
|
5 oz
|
142 g
|
11 Tbsp
|
1-3/8
|
5-1/2 oz
|
155 g
|
3/4 cup
|
1-1/2
|
6 oz
|
170 g
|
13 Tbsp
|
1-5/8
|
6-1/2 oz
|
184 g
|
14 Tbsp
|
1-3/4
|
7 oz
|
198 g
|
15 Tbsp
|
1-7/8
|
7-1/2 oz
|
212 g
|
1 cup
|
2
|
1/2 pound
|
227 g
|
17 Tbsp
|
1-1/8
|
8-1/2 oz
|
241 g
|
18 Tbsp
|
1-1/4
|
9 oz
|
255 g
|
19 Tbsp
|
1-3/8
|
9-1/2 oz
|
270 g
|
1-1/4 cups
|
1-1/2
|
10 oz
|
284 g
|
21 Tbsp
|
1-5/8
|
10-1/2 oz
|
298 g
|
22 Tbsp
|
1-3/4
|
11 oz
|
312 g
|
23 Tbsp
|
1-7/8
|
11-1/2 oz
|
327 g
|
1-1/2 cups
|
3
|
3/4 pound
|
341 g
|
25 Tbsp
|
1-1/8
|
12-1/2 oz
|
355 g
|
26 Tbsp
|
1-1/4
|
13 oz
|
370 g
|
27 Tbsp
|
1-3/8
|
13-1/2 oz
|
384 g
|
1-3/4 cups
|
1-1/2
|
14 oz
|
398 g
|
29 Tbsp
|
1-5/8
|
14-1/2 oz
|
412 g
|
30 Tbsp
|
1-3/4
|
15 oz
|
427 g
|
31 Tbsp
|
1-7/8
|
15-1/2 oz
|
441 g
|
2 cups
|
4
|
1 pound
|
454 g
|
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Monday, July 17, 2017
Bubble waffle
Het jy al ’n Borrel-Wafel
geëet? Ek het in Thailand - Phuket !!
Bubble Waffle
140 grams all purpose flour
7.5 grams baking powder
10.5 grams custard powder
28 grams tapioca starch -"'Sago""
(*Tapioca is commonly produced as a flour but can also be bought as ‘pearls’,
or coarse flakes. Tapioca flour(starch) has a similar texture to cornflour)
2 eggs
140 grams white sugar
28 grams evaporated milk
140 grams water
5 grams vanilla extract
28 grams vegetable oil
a touch of vegetable oil, to grease the waffle iron
In a bowl, sift together the flour, baking powder,
custard powder and tapioca starch. Set aside.
In another bowl or large liquid measuring cup, lightly
beat the eggs and whisk in the sugar. Mix in the evaporated milk and then
water, gradually. Add the sifted flour mixture and whisk well, making sure
there are no lumps. Whisk in the vanilla extract and then the oil. Cover the
batter with plastic wrap and let rest in the fridge for 1 hour or overnight.
When you’re ready to make waffles, take the batter out and
let it rest at room temperature for 30 minutes.
Heat up your waffle iron plates: brush or spray with a
bit of oil and heat each one separately over medium heat.
Pour a scant cup of batter (closer to 3/4 cup) into one of
the plates, rotating so that most of the wells are filled. Place the other
plate on top, lock it in, close, and flip. Cook each side for 2-3 minutes,
lifting the plates to check after a minute and a half. Lift the top plate off
and flip the waffle out – use chopsticks to loosen if needed – and let cool on
a wire rack so the edges stay crispy. Repeat with the remaining batter. Enjoy
warm!
Dankie aan Carrina le Roux wat haar heelike resepte met
ons deel.
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