Trabajos en revestimientos - Pequeña maquinaria

Maquinaria de obra

7.4 Pequeña maquinaria

8.1.4 Trabajos en revestimientos

5 cups sugar 3 cups cold water

Directions

Infuse loose tea into hot water for 4 to 5 minutes. Strain tea into room temperature water. Sweeten with simple syrup if desired. For simple syrup, in a small non-reactive pot combine 5 cups of sugar and 3 cups of cold water. Slowly bring to a boil and add 6 sliced lemons and a few sprigs of fresh mint. Remove from heat. Allow to cool 10 minutes and strain.

Prep Time: 20 min Inactive Prep Time: 12 min

Cook Time: 15 min

Level:

-- Serves:4 to 6 sersvings

Salsa

Recipe courtesy Alton Brown

Ingredients

6 Roma tomatoes, chopped 4 garlic cloves, minced

2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos 1 red bell pepper, fine dice

1/2 red onion, fine chopped

2 dry ancho chiles, seeded, cut into short strips and snipped into pieces 1 tablespoon olive oil

1 lime, juiced

Chili powder, salt, and pepper, to taste Fresh scallions, cilantro or parsley, to taste

Directions

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion. Serve with tortilla chips.

Prep Time: 20 min Inactive Prep Time: --

Cook Time: --

Level:

-- Serves:4 to 6 servings

Spicy Pineapple Sauce

Recipe courtesy Alton Brown

Ingredients

1 can pineapple chunks 1 habanero pepper, minced

4 fresh mint leaves, cut into chiffonade 1 cup corn oil

2 large corn tortillas, cut into wedges 1 cup sugar and cinnamon mixture

Directions

In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.

In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels.

Liberally dust warm corn wedges with sugar and cinnamon mixture. Serve pineapple salsa over ice cream with the fried corn tortillas.

Prep Time: 10 min Inactive Prep Time: --

Cook Time: 5 min

Level:

Easy Serves:4 to 6 servings

Cinnamon Cherry Heart

Recipe courtesy Alton Brown

Ingredients

2 packages unflavored powdered gelatin

2 cups cherry flavored juice, (darker juice is the best) 2 teaspoons cinnamon extract

Directions

Combine gelatin with one cup of the beverage and bloom for five minutes. In a small saucepan combine the remaining juice and extract and bring to a boil. Combine with gelatin mixture and stir to dissolve solids. Pour into heart shaped mold and refrigerate for four hours. Carefully unmold.

Prep Time: 15 min Inactive Prep Time: --

Cook Time: 5 min

Level:

Easy Serves:6 to 8 servings

Panna Cotta Brain with Cranberry Glaze

Recipe courtesy Alton Brown

Ingredients

3 (12-ounce) cans evaporated milk 5 packages unflavored powdered gelatin 1 1/2 cups heavy cream

3/4 cup sugar 1 vanilla bean, split 1 teaspoon salt

2 ounces bourbon (optional) 2 cups cranberry juice

Directions

Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes.

In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six-cup brain mold. Refrigerate overnight to fully set.

For the glaze, combine remaining gelatin with half a cup of cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set. Unmold the panna cotta and drizzle the glaze over it. The glaze will set up immediately.

Prep Time: 15 min Inactive Prep Time: --

Cook Time: 3 min

Level:

Easy Serves:10 to 12 servings

Sparkling Gingered Face

Recipe courtesy Alton Brown

Ingredients

1 (750 ml) bottle sparkling wine

9 packages unflavored powdered gelatin 5 cups ginger beer

3 tablespoons sugar

Directions

In a non-reactive bowl, combine gelatin and champagne. Bloom for five minutes. In a small saucepan, bring ginger beer and sugar to a boil. Remove from heat and stir into gelatin mixture to dissolve. Pour into a 9-cup face mold. Refrigerate overnight to set.

Prep Time: 30 min Inactive Prep Time: --

Cook Time: 5 min

Level:

Easy Serves:8 servings

Spooky Edible Eyes

Recipe courtesy Alton Brown

Ingredients

1 1/2 packages of unflavored powdered gelatin 1/2 cup low fat milk

1 cup water

3 tablespoons sugar

1/4 teaspoon coconut extract Oil, for lubricating molds

Food coloring set (red, yellow, blue, and green)

Directions

Combine one package of gelatin with the milk and bloom for five minutes.

In a small saucepan, combine half a cup of water with the sugar and coconut extract and bring to a boil. Combine with the gelatin mixture and stir until all solids dissolve. Lubricate molds with oil and pour in gelatin mixture. Refrigerate for one hour. Gently tap and shake to unmold.

For the iris, combine remaining gelatin with 1/4 cup of water and bloom for five minutes. In a small saucepan, bring the remaining water to a boil. Remove and gently stir into gelatin mixture until solids dissolve. Create the colors of your choice using the food coloring kit. Using an eyedropper, fill the indentation of the eyeballs with the colored gelatin. It will set within moments of contact with the cold gelatin. In a small ramekin, mix one drop of each color to create black for the pupil. Dip a toothpick into the black and paint the center of the iris. To achieve bloodshot eyes, use red food coloring and brush with a cotton swab around the base of each eyeball.

Prep Time: 10 min Inactive Prep Time: -- Cook Time: 1 hr 15 min

Level:

Easy Serves:6 servings

Granola

Recipe courtesy Alton Brown

Ingredients

3 cups rolled oats 1 cup slivered almonds 1 cup cashews

3/4 cup shredded sweet coconut

1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons maple syrup 1/4 cup vegetable oil

3/4 teaspoon salt 1 cup raisins

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Prep Time: 30 min Inactive Prep Time: 12 min Cook Time: 5 hr 0 min

Level: Difficult Serves:

Depends on how much you throw

Haggis

Recipe courtesy Alton Brown

Ingredients

1 sheep stomach 1 sheep liver 1 sheep heart 1 sheep tongue 1/2 pound suet, minced 3 medium onions, minced 1/2 pound dry oats, toasted 1 teaspoon kosher salt

1/2 teaspoon ground black pepper 1 teaspoon dried ground herbs

Directions

Rinse the stomach thoroughly and soak overnight in cold salted water.

Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours. Serve with mashed potatoes, if you serve it at all.

Prep Time: 10 min Inactive Prep Time: -- Cook Time: 9 hr 0 min

Level:

Easy Serves:4 servings

Overnight Oatmeal

Recipe courtesy Alton Brown

Ingredients

1 cup steel cut oats 1 cup dried cranberries 1 cup dried figs 4 cups water 1/2 cup half-and-half

Directions

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.

Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

Prep Time: 10 min Inactive Prep Time: --

Cook Time: 35 min

Level:

Easy Serves:4 servings

Steel Cut Oatmeal

Recipe courtesy Alton Brown

Ingredients

1 tablespoon butter 1 cup steel cut oats 3 cups boiling water 1/2 cup whole milk

1/2 cup plus 1 tablespoon low-fat buttermilk 1 tablespoon brown sugar

1/4 teaspoon cinnamon

Directions

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

Prep Time: 25 min Inactive Prep Time: 1 min

Cook Time: 15 min

Level:

Intermediate Serves:6 servings

Crepe Quiche Lorraine

Recipe courtesy Alton Brown

Ingredients

2 teaspoons butter

1/2 cup yellow onion, sliced 4 strips cooked bacon, crumbled 8 eggs

12 ounces milk 1 teaspoon kosher salt

1 teaspoon fresh cracked pepper 6 ounces cheddar, shredded 6 savory crepes, recipe follows

Directions

Preheat the oven to 350 degrees F.

In a small saute pan, melt the butter and sweat the onions until translucent. In a small bowl, mix the onions and crumbled bacon together. In a separate bowl, whisk together the eggs and milk, and season with salt and pepper.

In a large, non-stick, 6-cup muffin tin, place one crepe into each cup. Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly. Spoon the bacon and onion mixture into each cup. Distribute the cheese evenly into the cups. Pour the egg mixture into each cup so that all of the quiches are the same size. Place into a preheated oven for 15 minutes or until the egg mixture is completely set.

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