Maquinaria de obra
7.4 Pequeña maquinaria
7.4.1 Sierra circular
Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Prep Time: 20 min Inactive Prep Time: 1 hr 0 min
Cook Time: 5 min
Level:
Easy Serves:4 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Kinda Sorta Sours
Recipe courtesy Alton Brown
Ingredients
1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced 1 cup water
1 cup cider vinegar
1/2 cup champagne vinegar 1/2 cup sugar
2 tablespoons plus 2 teaspoons kosher salt 1 teaspoon mustard seeds
1/4 teaspoon ground turmeric 1 teaspoon celery seeds 1 teaspoon pickling spice 4 whole garlic cloves, smashed
Directions
Combine the onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar. Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate.
Prep Time: -- Inactive Prep Time: --
Cook Time: --
Level:
-- Serves:4 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Summer Fruits
Recipe courtesy Alton Brown
Ingredients
1 Bartlett pear, thinly sliced 1 red plum, seeded and quartered 1/2 lemon, thinly sliced
1 tablespoon fresh ginger, slivered 1 cup water
1 cup sugar
1 cup rice wine vinegar 1 sprig fresh mint
Directions
Place the pear, plum, lemon, and fresh ginger in a bowl. In a non-reactive saucepan, combine the water, sugar, and rice wine vinegar. Bring the liquid to a simmer and cook until sugar dissolves.
Place the fruit mixture into a spring-top glass jar and add the sprig of mint to the fruit. Slowly pour the hot pickling liquid over the fruit, filling the jar to the top.
Cool the pickles, then refrigerate for 2 days up to 1 week before serving.
Prep Time: 30 min Inactive Prep Time: 2 min
Cook Time: --
Level:
Easy Serves:2 logs
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Compound Butter
Recipe courtesy Alton Brown
Ingredients
1 pound butter
3 to 4 tablespoons extra virgin olive oil 2 tablespoons fresh chives, chopped 1 tablespoon thyme, chopped 1 tablespoon sage, chopped 1 tablespoon rosemary, chopped
Hardware:
Dough scraper Standing mixer
Parchment paper or plastic wrap
Directions
Chop the butter into uniform chunks using the dough scraper.
Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
Prep Time: 15 min Inactive Prep Time: 2 min
Cook Time: --
Level:
Easy Serves:2 logs
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Honey Butter
Recipe courtesy Alton Brown
Ingredients
1 pound butter 1/4 cups honey
1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract
Hardware:
Dough scraper Standing mixer
Parchment paper or plastic wrap
Directions
Cut the butter into chunks using the dough scraper.
Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
Prep Time: 10 min Inactive Prep Time: --
Cook Time: 30 min
Level:
Intermediate Serves:4 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Raymond Beurre Blanc
Recipe courtesy Alton Brown
Ingredients
1 to 2 shallots, chopped fine 8 ounces white wine 2 ounces lemon juice 1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed Salt and white pepper, to taste
Directions
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
Prep Time: -- Inactive Prep Time: --
Cook Time: --
Level:
-- Serves:3 batches of pancakes
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
"Instant" Pancake Mix
Recipe courtesy Alton Brown
Ingredients
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first) 3 teaspoons baking powder
1 tablespoon kosher salt 2 tablespoons sugar
Directions
Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.
"INSTANT" PANCAKES:
2 eggs, separated 2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above 1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes
Prep Time: 30 min Inactive Prep Time: --
Cook Time: 30 min
Level:
-- Serves:4 servings
Printed from FoodNetwork.com on Wed May 04 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Home of the Braise
Recipe courtesy Alton Brown
Ingredients
2 tablespoons canola oil
1 Granny Smith apple, peeled, cored, and cubed 1 pint unfiltered apple juice
1/4-teaspoon caraway seeds 1 1/2 teaspoons kosher salt Freshly ground black pepper 1/2 head of red cabbage, shredded
Directions
Heat the canola oil in a pan over medium heat. Add the apple to the pan and cook until lightly browned. Increase the heat to high and add the apple juice, caraway seeds, salt, pepper and cabbage to the pan. Cover the pan and shake to toss the cabbage to coat. Reduce the heat to low and cook for 20 minutes.
Prep Time: 20 min Inactive Prep Time: --
Cook Time: 10 min
Level:
-- Serves:4 servings
Printed from FoodNetwork.com on Thu May 05 2011 © 2011 Television Food Network, G.P. All Rights Reserved
Shred, Head, Butter and Bread
Recipe courtesy Alton Brown
Ingredients
1/2 stick unsalted butter
1/2 cup pulverized, seasoned croutons 2 pinches dry mustard
1 teaspoon caraway seeds 1 small head cabbage, shredded 1 tablespoon kosher salt 1 tablespoon sugar
Directions
Fill your largest pot 3/4 full with water and bring to a boil on high heat.
Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.
Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.
Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.
Prep Time: 24 hr 0 min Inactive Prep Time: -- Cook Time: 45 min
Level:
Intermediate Serves:2 pizzas