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Stone Coated Pots and Pans by Stoneline

Stone Lined Cookware

This cookware is made of die-cast aluminum or stainless steel core covered with a thin layer of finely crushed stone on the inside of the pan. This cookware is generally lighter compared to pure stone cookware. The stone particles are mixed with a non-stick element to achieve the highest level of abrasion resistance and durability and to offer the benefits of cooking with natural hot stone. Stone-coated pans are non-stick and enable you to cook with minimum fat.

Construction

Stoneline cookware is a line of non-stick cookware that uses a patented natural micro stone coating developed in Germany. The tiny stone particles make the cooking surface very hard and durable. The stone micro-coating is naturally nonstick. This coating has very high abrasion resistance and doesn’t flake or crack. The company claims their coating is 10 times stronger than other non-stick coatings.

Stoneline cookware uses a magnetized stainless steel base and cast aluminum sides, which both absorb and disperse heat well to provide consistent cooking. High conductivity and heat-retaining capability of stone coated cookware help reduce the cooking time, making the cooking process more energy efficient.

Uses

Stoneline cookware works with all stovetops including gas, electric, and ceramic cooktops. A steel plate on the bottom makes it compatible with induction-cooking surfaces. The flat, magnetized bottom transfers heat rapidly and very evenly. The items with the black CPET handles can handle heat up to 180°C/350°F in the oven (160°C/320°F for convection ovens). Stoneline Cookware with metal handles and glass lids without CPET knobs can be heated in the oven up to 240°C/450°F (220°C/425°F for convection ovens). Some items come with a detachable handle that can be removed before placing the pan in the oven to bake the food on high heat.

Non-stick Feature
The interior coating made of crushed particles of the stone allows for completely non-stick cooking. The non-stick coating needs less oil to cook and is easy to clean.

Make sure to chose low to medium heat settings before putting the ingredients in. Adding food to an empty pan while on high heat setting can damage the non-stick coating. To maintain the non-stick properties, you need to initially season the pan and then condition it regularly, especially after washing with soap.

Safety
The manufacturer states that the nonstick coating is eco-friendly and made without harmful chemicals. The stone material on the cooking surface will not react with foods, including acidic food such as tomato-based meals.

Utensils

To avoid scratching the non-stick surface, it is not recommended to use metal utensils. For the best care of your stone coated pans, always use wooden, bamboo, or silicone utensils. Never cut food in the pan as this could damage the non-stick surface and void your warranty.

Cleaning

The manufacturer recommends not putting the pans in the dishwasher. You also should avoid excessive use of detergents as they will ruin a thin layer of seasoning.

Let the pan completely cool before cleaning, then rinse it with hot water and wipe it dry with a paper towel. This way you will preserve the oil layer.

Seasoning

Before the first use, clean the pan with hot soapy water and a non-abrasive sponge, then allow it to dry thoroughly. Use a paper towel to spread some hot coconut, grapeseed, or avocado oil to coat the inside of the pan. The small amount of oil absorbs into the stone coating, giving it the necessary protection and improving the non-stick properties. After wiping off excess oil, your pan is ready to use. Occasional seasoning every 6 months will help to maintain the non-stick surface.

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Lees Braised Chicken Wings

Bright color and tender chicken

Lees (fermentation)Braised Chicken Wings

Lees (fermentation) wine gravy is a traditional Fujian dish. The fermented lees is the fragrant fermented lees extracted from the aged distiller’s lees, and then mixed with the spicy sauce. The refined fragrant fermented fermented lees has a moderately salty taste. It can be dipped in meat and vegetables. It is steamed and steamed. It is suitable for steaming, soup preservation and stir-frying.

Now there are fewer and fewer local elders who know how to make red lees marinade. Almost every family in the 1960s made this red lees. In its production process, the glutinous rice is washed, soaked in water and steamed, and finally fermented with wine koji. Adding distillers grains to seafood or meat for cooking not only makes the dishes appear red, which is quite pleasing, but also removes the fishy smell and adds a rich and mellow flavor.

1. 500g middle section of chicken wings

2. 2 tablespoons red lees, green onion, ginger, minced garlic,

3. a little rock sugar

4. One cup of water

5. A little seasoning and salt

1)  Mix the red lees and chicken wings and marinate for half an   hour.

2) Put the marinated chicken wings and all the ingredients (except salt) into the MILESTONE Smart  Cooker and stir evenly.

 3) Press (Rice) button to 70c and stir 2 to 3 times ) After boiling until the light flashes, add salt and stir, turn off the power to complete this braised chicken wings

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Tian Qi Stewed Chicken

*Tian Qi is radix notoginseng

To replenish qi and blood, nourish essence and viscera, remove blood stasis and relieve pain, nourish blood and improve eyesight

20g Tianqi slices

Moderate wolfberry

10 red dates

1 whole chicken leg

3 bowls of water

A pinch of salt

Tianqi stewed chicken is a medicated diet and health soup. Mainly stewed with chicken and Tianqi, it has high nutritional value, good health care effect, beneficial to nourishing qi and blood, nourishing essence and viscera, removing blood stasis and relieving pain, nourishing blood and improving eyesight

1) Wash the chicken

2) Wash all other ingredients.

3) Put the chicken and all ingredients into the MILESTONE Smart Cooker and add water.

4) Cover the cooker , turn on the power and press Stew.

*The above portions are for 1-2 people

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Babycakes Donut Holes Recipe

Ingredients

  • 1⅓ cups all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup vegetable oil
  • ¼ cup sour cream
  • 1 egg
  • 1 teaspoon vanilla

Instructions

  • Combine dry ingredients in a mixing bowl.
  • In separate bowl whisk together remaining ingredients, except glaze or topping.
  • Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth.
  • Fill each cooking reservoir with about 1 tablespoon of batter.
  • Bake about 2 to 3 minutes or until a toothpick inserted into donut comes out clean.
  • Glaze or coat with powdered sugar or cinnamon-sugar, as desired
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CHOCOLATE CUPCAKES WITH DARK CHOCOLATE FROSTING

CHOCOLATE CUPCAKES WITH DARK CHOCOLATE FROSTING
Makes 14
For the cupcakes
For the cupcakes
60g/2oz caster sugar
60g/2oz unsalted butter, softened
1 egg
45g/1.5 oz self raising flour
15g/0.5oz cocoa
For the frosting
60g/2oz dark chocolate
100g/3.5oz mascarpone, room temperature
Method

  1. In a bowl, cream together the butter and sugar until pale. Add the egg and
    beat until thoroughly combined.
  2. Sift the flour and cocoa into the bowl and fold into the mixture until almost
    smooth.
  3. Line the cupcake holes with cake cases and spoon the mixture equally
    between them. Bake for 8 to 9 minutes. When the cakes are ready, turn
    them out onto a wire rack to cool.
  4. Whilst the cakes are cooling, begin to make the frosting by melting the
    chocolate in a bowl over a pan of gently simmering water. Stir until the
    chocolate has melted smoothly.
  5. Remove the bowl from the heat and let the chocolate cool slightly. Gently
    stir the mascarpone into the cooled chocolate until thick and creamy. Pipe
    or spoon the frosting onto the cooled cakes.
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VANILLA CUPCAKES WITH WHITE CHOCOLATE AND VANILLA FROSTING

VANILLA CUPCAKES WITH WHITE CHOCOLATE AND VANILLA FROSTING
Makes 14
For the cupcakes
60g/2oz caster sugar
60g/2 oz unsalted butter, softened
1 egg
2tsp vanilla extract
60g/2oz self raising flour
For the frosting
60g/2oz white chocolate
100g/3.5oz mascarpone, room temperature
1tsp vanilla extract
Method

  1. In a bowl, cream together the butter and sugar until pale. Add the egg and
    vanilla extract, and beat until thoroughly combined.
  2. Sift the flour into the bowl and fold into the mixture until almost smooth.
  3. Line the cupcake holes with cake cases and spoon the mixture equally
    between them. Bake for 8 to 9 minutes. When the cakes are ready, turn
    them out onto a wire rack to cool.
  4. Whilst the cakes are cooling, begin to make the frosting by melting the
    chocolate in a bowl over a pan of gently simmering water. Stir until the
    chocolate has melted smoothly.
  5. Remove the bowl from the heat and let the chocolate cool slightly. Gently
    stir the mascarpone into the cooled chocolate until thick and creamy. Pipe
    or spoon the frosting onto the cooled cakes.
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HOW TO USE ENERGY SAVING COOKING POT/THERMAL COOKING POT

What Is a Energy Saving Cooker/ Thermal Cooker?

Basically, it’s a very big vacuum flask that can cook and keep warm for hours without using power. Like a Thermos, it has a layer of vacuum insulation that helps retain the heat in the food for many hours. The heat cooks the food slowly in the same way as a slow cooker would. It’s popularly known as the Magic Cooker, other names include Wonder Cooker, Eco Pot and Self Cooking Pot.

The best thing about a thermal cooker is that it continues the cooking process without using any electricity or gas. Slow cookers consume a lot of power and tend to dry up some of the liquid in the food. Sometimes food gets burnt at the bottom if it is left to cook for too long without being stirred.

Problems like these are not encountered in thermal cooking as the food will never dry up or get burnt. Once the food is inside, there is no need to keep checking or stirring the pot. Most meat will turn out tender, moist and cooked to perfection, while the vegetables and potatoes retain their shape and texture. No wonder it’s called a magic cooker!

Different Models

Small models (3 litres) come with one stainless steel inner pot with a lid and one outer insulated pot. Most larger models (6 litres or more) come with two stackable inner cooking pots—one large pot and one small pot plus the outer insulated pot.

With two inner cooking pots, you can prepare two separate dishes simultaneously with one cooker. Try preparing a casserole in the large pot and rice in the small pot, or soup in the big pot and dessert in the small pot, or even make a cake in the pot. Some of my recipes for thermal cooking are included below for you to prepare some great dishes using a thermal cooker.

How to Use

There are only a few simple steps to cooking with a thermal cooker:

  1. Prepare the ingredients and put them into the inner cooking pot that comes with the cooker set.
  2. Put the inner pot on the stove and bring it to the boil, then reduce the heat and simmer for 10 to 15 minutes, depending on the recipe.
  3. Turn off the heat and transfer the inner cooking pot from the stove to the outer thermal pot, close the lid and leave it to do the rest of the cooking. How easy is that? It will save you so much time and believe me, you will have more time to pamper yourself.

After the minimum required cooking time, the meal is ready to serve. Even if you are not ready to eat, the food stays warm for a few hours so you can always enjoy warm meals without having to reheat the food.

The bigger the cooker, the longer the food will stay warm. A six-litre cooker will retain heat for 8 to 10 hours, with a heat loss of 3 or 4°C per hour. The more liquid you have in the cooking, the longer the food will stay hot. The recommended instruction is to fill the pot with over 50% and up to 80% full with food and liquid. If you fill a six-litre pot with food, that amount might even be good for two meals for a small family.

The thermal cooker can also be used as a cooler because it retains the temperature of the food. It is great for storing chilled food like salad, desserts and ice cubes when bringing food outdoors in summer.

Food Safety Standards

The safe temperature for hot food should be above 60°C to prevent the risk of food poisoning, while cold food should be stored below 4°C. If any of the cooked food needs to be reheated, make sure it is reheated above 60°C to minimise the risk of food poisoning.

Advantages of Thermal Cooking

  • Cooking time on the stove is less than 20 minutes (yay!).
  • Great for casseroles and slow-cooker recipes.
  • Food stays moist and tender and vegetables retain their shape and texture.
  • The thermal cooker can be used for making cakes or muffins.
  • Food does not get overcooked, dried up or burnt.
  • Cooking can be done on the gas stove, electric stove and open campfire (great for camping).
  • Thermal cooking saves energy because cooking time on the stove is less than 20 minutes (definitely less money to pay when the gas bill arrives!).
  • No scrubbing of burnt food and less washing to do because everything can be served from the pot if nobody complains!

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Belgian Waffle

Test garjet baru…Resepi dah lama peram nasib belum berkulat😅😅 hari ni tercapai la hajat nak buat waffle sendiri..sel…lagiRozita ZuitaAisyahTerengganu

Ramuan

  1. 1 cwn tepung*
  2. 3 sdb gula*
  3. 1/2 sdk garam*
  4. 2 sdk baking powder*
  5. 1/2 sdk baking soda*
  6. 1 biji kuning telur
  7. 2 sdb butter cair
  8. 1 cwn air/susu segar
  9. 1 sdk esen vanila
  10. 1 biji putih telur

Langkah

  1. Sediakan bahan²
Resipi Belgian Waffle foto langkah 1

2. Dlm bekas yg sesuai masukkan bahan yang bertanda* kacau rata…

Resipi Belgian Waffle foto langkah 2

3. Masukkan separuh air/susu segar & kuning telur, esen vanila kacau rata…

Resipi Belgian Waffle foto langkah 3
Resipi Belgian Waffle foto langkah 3

4. Tambahkan baki air sebatikan…masukkan butter cair kacau rata..KETEPIKAN

Resipi Belgian Waffle foto langkah 4
Resipi Belgian Waffle foto langkah 4

5. Putih telur tadi putar jadikan meringue…

Resipi Belgian Waffle foto langkah 5
Resipi Belgian Waffle foto langkah 5

6. Kaup balik bagi bercampur rata…

Resipi Belgian Waffle foto langkah 6

7. 🍴panaskan waffle maker sekejap & tuang 1 senduk lebih sedikit adunan kedlm maker waffle tersebut…

Resipi Belgian Waffle foto langkah 7

8. Dah masak angkat & ulang sehingga habis tepung..

Resipi Belgian Waffle foto langkah 8

Boleh dihidang dengan ape saje bahan sampingan contoh makan dengan whipcream putar @ makan dengan aiskrim pun sedap😋😋😋

Resipi Belgian Waffle foto langkah 9
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WAFFLE

Waffle

Ramuan

  1. 💟Bahan A💟 ~~~~~~~~~~~~~
  2. 8 biji putih telur
  3. 4 sudu gula castor
  4. 💟Bahan B💟
  5. 8 biji kuning telur
  6. 2 kotak susu segar (1liter×2)
  7. 💟Bahan C💟(ayak)
  8. 1 kg tepung gandum
  9. 1 tsp soda bikarbonat
  10. 1 tsp baking powder
  11. 💟Bahan D💟
  12. 500 gm majerin (cairkan)

Langkah

  1. 💟cara-cara💟
    ~~~~~~~~~~~~~~
    -Pukul putih telur dan gula hingga menjadi merigue. kemudian ketepikan.
  2. Pukul susu dan kuning menggunakan wish sehingga rata
  3. Masukkan bahan A dan B dan gaul sehingga rata
  4. Masukkan tepung,soda bikarbonat,baking powder gaul sehingga rata.
  5. Akhir sekali masukkan majerin yang dicair ke dlm aduan dan kacau sehingga rata
  6. Panaskan acuan waffle. sapu sedikit butter. masukkan adunan dan masak hingga waffle masak.
  7. Kemudian angkat dan bubuh filling yang kita suka.
  8. *aznie perap dulu dalam 1 jam…
    ***adunan memang banyak.. Boleh buatt separuh adunan dulu kalau nak cuba ye..
Aznie Khasri

Diterbitkan olehAznie Khasripada 5 Julai 2020