Sean Alexander how did I not know these yummy dessert recipes easy desserts to make at home
If you're looking for some sweet goodies to bring to the holiday table, look no further!
I love united states::Pork Roast and Debbie's Green Tomato Casserole....
Best cooking tricks in the town.
Roasted Cake Easy and Yummy! God Bless
Classic American Cheeseburger: This all-American classic features a juicy beef patty topped with melted cheese, lettuce, tomato, pickles, onions, and a special sauce, served on a toasted bun.
New York-Style Pizza: This pizza features a thin and crispy crust, topped with tangy tomato sauce and melted mozzarella cheese, finished with a sprinkle of dried oregano and a drizzle of olive oil.
Southern Fried Chicken: This classic Southern dish features juicy and flavorful chicken pieces, coated in a seasoned batter and deep-fried to crispy perfection. Serve with mashed potatoes and gravy for a true comfort meal.
Tex-Mex Tacos: These tacos feature seasoned ground beef or chicken, filled into a soft corn tortilla and topped with shredded lettuce, cheese, diced tomatoes, and a dollop of sour cream.
Chicago-Style Hot Dogs: This Windy City specialty features an all-beef hot dog, topped with yellow mustard, sweet pickle relish, diced onions, tomato slices, pickled sport peppers, and a sprinkle of celery salt, served on a steamed poppy seed bun.
New England Clam Chowder: This creamy and comforting soup features tender clams, diced potatoes, and aromatic vegetables simmered in a rich and flavorful broth. Serve with crusty bread for a perfect bowl of warmth.
Classic American Apple Pie: This all-American dessert features a flaky and tender pie crust, filled with a mixture of juicy apples, cinnamon, and sugar, topped with a lattice crust and a sprinkle of sugar. Serve with a scoop of vanilla ice cream for a perfect ending to any meal.
Kung Pao Chicken: This Sichuan classic features juicy chunks of chicken stir-fried with a spicy sauce, bell peppers, peanuts, and dried chili peppers, served over steaming white rice.
Peking Duck: This Beijing specialty features a crispy and flavorful roast duck, served with thin pancakes, scallions, and sweet bean sauce, for a decadent and savory dining experience.
Hot and Sour Soup: This spicy and sour soup features a flavorful broth, filled with tender mushrooms, bamboo shoots, tofu, and egg, making it a perfect starter or light meal.
Stir-Fried Vegetables: This healthy and flavorful dish features an assortment of fresh vegetables, stir-fried with ginger and garlic, and seasoned with a light soy sauce.
Fried Rice: This classic Chinese dish features fluffy rice, stir-fried with eggs, vegetables, and your choice of protein, for a satisfying and versatile meal.
Mapo Tofu: This Sichuan classic features soft and creamy tofu, stir-fried with a spicy and savory sauce, made with minced beef or pork, chili paste, and fermented bean paste.
Dim Sum: This Cantonese specialty features a variety of steamed or fried dumplings, buns, and savory treats, filled with a range of delicious fillings, such as shrimp, pork, and vegetables.
Sean Alexander
#cookingSeanAlexander::
Super Easy Fall-Off-the-Bone Chinese Style Ribs 气压锅中式排骨 One Pot Chinese Pork Recipe -Pressure Cooker
This is an off-the-bone pork recipe - one that you must must must must try. No joke - try! Okay, I've nothing much to write because I'm on a holiday. Pardon us okay. :)
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality multi-cooker pot in the video respectively. The multi-cooker can be used as a rice cooker, a pressure cooker, a stir frying pot, a pot to keep your food warm, a double boiler --- so many functions! If you like to buy La Gourmet multi-cooker pot, you can get it here or you can also go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 - 4 pax
500g of prime ribs (you can also use spare ribs or beef ribs)
1 piece star anise
1 piece of cinnamon bark (5 - 7 cm)
1 thumb size young ginger - minced
2 pieces shallots minced
4 cloves of garlic - minced
1 cup of Chinese rice wine
2 tablespoons of brown sugar
1 tablespoon of hoisin sauce
1 tablespoon of oyster sauce
2 tablespoons of low sodium light soy sauce
2 tablespoons of premium dark sauce
2 tablespoons of rice vinegar (or apple cider)
Enough water to cover the ribs
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If you like this recipe, you might like these too:
Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
Lotus Leaf Rice
Fish Maw Seafood Soup
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Making Classic Summer Sausage (Fermented & Semi Dried)
In todays video we will be making a more classic version of this sausage. What I mean by that is we will not be using souring agents to achieve a tangy flavor. We will be fermenting this sausage and allowing the bacteria to drop the pH for us. This will give us that tangy quality that we have come to love. I know it may seem like a lot of steps but I will take you through each one and if you follow my lead on this one you will be enjoying your very own house crafted summer sausage. PS: This is a great way to use some wild game!! (venison, elk, moose, bear)
This recipe is has been adapted from The Art of Making Fermented Sausages By Stanley Maianski
This is for 5 pounds
Lean Pork 1192g
Lean Beef 511g
Back Fat 567g
Salt 57g
Cure #1 6g
Dextrose 20g
Table Sugar 11g
Black Pepper 6g
Corriander 5g
Mustard Seed 9g
All Spice 4g
Nutmeg 2g
Garlic Powder 4g
Non Fat powdered milk 30g
F-RM-52 Starter Culture 1/4 tsp in 1/4 cup of distilled water (let wake up for 30 minutes)
1. Chill meat and fat. Grind through 5mm plate
2. Get seasonings together, Hydrate your casings (I used 76mm synthetic), and get the starter culture ready.
3. Set up fermentation area (you want a temp of 75F-95f with high humidity for at least 24-48 hours) Oven with light on and a pan of water works generally
4. Mix meat (make sure it's below 36F), add seasonings, starter culture
5. Ferment for 24-48 hours. Ph should be below 4.8 by this time (mine took 30 hours at 85F)
6. Once pH target is reached smoke the summer sausage slowly. I use pecan and hickory and stairstep my cooking temps. It looks like this:
110F - 1 hour (introduce warm smoke)
125F - 1 hour
145F - 2 hours
155F - 2 hours
175F - till internal reaches 143
7. After it's finished smoking dunk in cold water and let bloom for 2 hours at room temperature.
8. Finally hang in and area that's 50-70F with high humidity for 1 to 2 weeks (depending on how dry you want it)
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:
Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here:
The largest selection of the best quality casings for sausages/salami:
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here:
Also be Sure to check out our Amazon Store front to see all the things we use:
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Sausage Pricker:
Dehumidifier EvaDry 1100:
Dehumidifier Eva Dry 2200:
Hygrometer for chamber:
Cool Mist Humidifier:
Meat Grinder We use the #22
Small Sausage Stuffer 5#
Edge Pro Professional knife sharpening Kit #3
Wusthof Boning Knife:
Iwatani Professional Chef Torch:
Ink Bird Sous Vide:
Bella's Cold Smoke Generator:
Accurate Thermometers
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric