ONLINE COOKING FOR KIDS - FOR KIDS
ONLINE COOKING FOR KIDS - COOKING RECIPES IN URDU LANGUAGE.
Online Cooking For Kids
- 4Kids Entertainment (commonly known as 4Kids) is a Worldwide International American film and television production company. It is known for English-dubbing Japanese anime, specializing in the acquisition, production and licensing of children's entertainment around the United States.
- The Sport Ju-Jutsu system for kids is designed to stimulate movement and to encourage the kids natural joy of moving their bodies. The kids train all exercises from Sport Ju-Jutsu but many academys leave out punches and kicks for their youngest athlethes.
- The process of preparing food by heating it
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- In or into operation or existence
- on-line: connected to a computer network or accessible by computer; "an on-line database"
- on-line(a): being in progress now; "on-line editorial projects"
- With processing of data carried out simultaneously with its production
- on-line: on a regular route of a railroad or bus or airline system; "on-line industries"
- While so connected or under computer control
Decided to get my babcia on tonight for dinner, making beer-braised kielbasa and some golabki (pronounced “g'hwumpkhi”, or something like that, Polish cabbage rolls stuffed with rice and meat), since I had a cabbage from my last farm share of the year. While I'm not Polish, there's a largish Polish community in my area and I remember my childhood neighbor's “g’hwumpkis” fondly. They're not terribly photogenic, though, and maybe that's a challenge for another day. Fortunately I decided I needed to make some bread to go with the meal. Rye bread would probably have been the traditional choice, but I've seen a lot of folks making pretzel rolls around the blogosphere recently, and thought that sounded like a good pairing.
I did a little research online, and saw about what I expected: pretty straightforward bread doughs with a little fat (in the form of butter), cooked in a solution with a basic pH like a pretzel would be, and sprinkled with salt. So, I started with a basic 5:3 ratio of flour to water (thanks again, Michael Ruhlman!) and went from there to the recipe below. I don't usually keep pretzel salt around the house, but I did have some nice grey sea salt which worked very well indeed. They came out great, and my wife and kids loved them: a bit like an oversized soft pretzel, with a little crunch from the flakes of sea salt on the outside.
Unfortunately, I'm still searching for something to do with cabbage that the family will eat. (I'm happy to share the golabki recipe, it anyone's interested.)
20 oz. all-purpose flour
12 oz. warm water, about 105°-115°F
2 oz. butter, melted and cooled slightly
2 tsp. kosher salt
2 tsp. sugar
1 package (2 1/4 tsp.) active dry yeast
For the topping
salt (bigger flakes are better)
For the boil
2 quarts water
1/3 c. baking soda
Sprinkle the yeast over the warm water and allow it to sit for a few minutes to hydrate.
Combine the dry ingredients in the bowl of a stand mixer fitted with the dough hook, and start stirring on low to combine. Add the water and melted butter, and when the dough ball has come together, switch to kneading speed for 5 or 6 minutes, until the dough is uniform and elastic. Turn out onto a lightly floured surface, form into a ball, then place in a large bowl that's been sprayed with oil and cover lightly with plastic wrap and a tea towel. Let rise in a warm spot for about an hour, until doubled. At this point I was headed out for the afternoon, so I put them into the fridge for a few hours to retard any further rising (lactobacillic fermentation should have kept on going, though, which helps with flavor, so I'm fine with that).
Punch down gently and turn out onto a lightly floured surface. Divide into 16 equal pieces (divide into quarters, then divide each quarter into quarters). Shape each piece into a ball by "pinching up" the sides and then rolling against your work surface in your cupped hand. Place the formed balls onto oiled baking sheets, cover, and let rise again until almost doubled.
Preheat your oven to 425°F, with racks on the upper and lower middle positions.
Bring the two quarts of water to a boil, then add the baking soda. When the foaming subsides, boil the risen dough balls 2 or 3 at a time, 30-60 seconds per side, then remove them with a slotted spoon to 2 baking sheets dusted with cornmeal (I just reused the same baking sheets I proofed the dough on; didn't even bother to clean the oil off before adding the cornmeal). They'll be a little ugly after their bath. That's OK.
Whisk the egg and a little water together to make a wash, and brush the dough balls with it. Sprinkle on a little salt, and cut a few slits in the top to allow steam to escape. Bake for 15-20 minutes, until evenly mahogany brown. Serve warm if at all possible.
Heston's Hidden Orange
The sexy matt-black box promised a glorious, decadent, dessert - traditional Christmas riches with a "magic" new twist.
The prize in the Heston pudding was a candied orange tantalisingly "hidden" in the centre of the medieval plum pudding recipe.
Who knows how much the marketing people at supermarket chain Waitrose paid the three star Michelin chef Heston Bluementhal to come up with this pre-made Christmas dinner denouement but it paid off.
With just one airing of the ad for the ?13.99 Heston Hidden Orange Christmas Pudding they sold out and profiteers were clearing ?80 a pack on eBay.
Waitrose wanted to restock but alas turning around the key ingredient - candied oranges - just wasn't possible between the onset of panic buying and December 25th.
If you had one you were the guy with an iPhone 5 before general release or the kid in 1992 with the sold out Thunderbirds Tracey Island base.
My mother not only likes to win but also has a beady eye. So it was no surprise to me to find she had secured the Heston surprise from her Waitrose store by outwitting thousands of less determined opponents.
Forty odd years of parenthood taught her to protect her find by stashing it in an above-cupboard, location.
If I'd known of the treasure two weeks ago I'd have flogged my dessert inheritance online without a second thought.
So, steamed for three hours, and talked about for many more before, it promised much and the fuss was sure to follow through in the tasting.
To those poor souls outbid on eBay I can tell you it was sweet, far too sweet.
Yes the candied orange inside was an entertaining and attractive aside and the drama surrounding the scarcity of the ready-to-boil beast was a lot of fun but, Heston, it was dirty sweet and worse, saggy arse cellulite in texture.
This is the danger of messing with tradition and harder still, family tradition. Heston is clever and cool but he ain't my mum and next year she will be back with her pudding - no surpises, key ingredients: pine nuts and loads of booze.
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