water

Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil

Homemade Dutch Oven Bread Recipe by Tasty

lukewarm water, between 90˚-110˚F (30˚-40˚C)

dry yeast

kosher salt

olive oil

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Stir the yeast into the water and allow the yeast to bloom until foamy.

In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.

Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.

Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).

Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.

Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.

Once finished, cover and let the dough rise again for another 1 ½-2 hours.

Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.

Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.

Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.

Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.

Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.)

Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.

Cover with the lid and return the pot to the oven.

Bake for 45 minutes, removing the lid for the last 15 minutes.

Remove bread from pot, cover, and let cool for 10 minutes before slicing.

https://vid.tasty.co/output/22703/mp4_640x640/1485976591

Savory and salty cocktails, like this briny version spiked with pickle juice and fish sauce, are finding their way onto more cocktail menus.

The Fisherman's Folly

salt

2-inch-wide strip grapefruit peel

fish sauce

sake

pickle juice

grapefruit juice

matcha tea powder

A Drink That Brines On

Fried shiitake mushrooms and hoisin sauce are stuffed into fluffy steamed buns in this vegan-friendly recipe from Momofuku Noodle Bar.

Momofuku Shiitake Mushroom Steamed Buns

For the Steamed Buns:

water, brought to 115º

active dry yeast

bread flour

sugar

vegetable shortening,

baking powder

baking soda

For the Pickles:

Kirby cucumbers

For the BBQ Mushrooms and Serving:

mirin

soy sauce

liquid smoke

mushrooms

vegetable oil

hoisin sauce

green onions,

Momofuku's Mushroom Steamed Buns Are Pure Heaven

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal,  sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Hainanese Chicken Rice Recipe by Tasty

lb whole chicken, giblets removed

kosher salt, divided

scallion

gal cold water, plus more as needed

sesame oil

chicken fat, chopped

garlic,

fresh ginger, minced

long grain rice,

chicken poaching broth

sambal

sriracha

garlic, minced

lime juice

ginger,

garlic, finely minced

kosher salt,

peanut oil

rice vinegar

fried garlic and ginger

oyster sauce

cucumbers, thinly sliced,

cilantro,

To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

Remove any excess fat from the chicken and set aside for later.

Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.

Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.

After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.

In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.

Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.

Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.

While the rice is cooking, carve the chicken for serving.

Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.

Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.

Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.

Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro. 

https://vid.tasty.co/output/92892/landscape_480/1525713119

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Vietnamese Shaking Beef Recipe by Tasty

lb thick rib eye

brown sugar

soy sauce, divided

black pepper,

white vinegar

red onion,

watercress

roma tomatoes, sliced

white rice, cooked,

In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.

In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.

On a platter, arrange the watercress and tomato slices.

Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.

Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.

Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.

https://vid.tasty.co/output/89842/landscape_480/1523983253

This easy recipe cooks a whole chicken along with veggies in a slow cooker for a flavorful and simple chicken soup; add noodles or rice before serving.

Slow Cooker Chicken Soup

(2 quarts) water

carrots,

celery stalks, large dice

yellow onion, small dice

bay leaf

black pepper, plus more as needed

thyme

parsley leaves

Slow-roasted Middle Eastern-style lamb leg

Slow-Roasted Middle Eastern-Style Lamb Leg

Leg of lamb

cm Fresh ginger, crushed

Garlic, crushed

Fresh coriander, chopped

Lemon, rind and juice

Tbsp Olive oil

Water

tsp Black pepper

tsp Ground cloves

tsp Ground cumin

Fennel seeds

tsp Ground cinnamon

Tbsp Paprika

Salt

Lebanese cucumber

Plain unsweetened yoghurt

Flaky sea salt

Mint leaves

Sumac powder

120 g Tomatoes, chopped

Tomato paste

Harissa paste

Score the surface of the lamb with a sharp knife, making 2cm slits in the fat and skin.

Put the ginger, garlic, coriander, lemon rind and juice and oil in a small bowl and mix well. Add the spice mix ingredients and stir in.

Rub the marinade over the surface of the lamb, working it into the cuts. Leave it at room temperature for an hour or refrigerate overnight so the flavours are absorbed.

Put the lamb into a roasting pan with 2 cups of water, cover with foil, then roast for about 3½ hours or until the meat is very tender.

Baste often with the liquid in the pan. Remove the foil, then increase the heat a little for 20-30 minutes so the skin becomes crisp. Remove from the oven and rest the meat before slicing.

Serve with Middle Eastern-style flat bread and the accompaniments listed below.

Peel the cucumber lightly and cut into thin strips. Place these in a small serving bowl and toss well with the yoghurt and salt.

Add the mint leaves and gently toss through so that they are just mixed but not drowned by the yoghurt. Sprinkle the sumac over the top and chill in the refrigerator for 2 hours.

Learn how to make bao dough from chef Johanna Ware of Smallwares in Portland.

Bao Dough

instant yeast

canola oil

bread flour,

How to Make Bao Dough

This chickpea pasta sauce is a classic of Salento&amp;#039;s gastronomic tradition. Chickpeas with &amp;#039;tria&amp;#039;, a hand made pasta shape. In Salento, and more generally in Puglia, homemade pasta does not include eggs but is made from a dough prepared simply with water and flour - very easy to work by hand. Salentine pasta and chickpea sauce is made even more distinctive by the addition of fried pasta strips, rendering it particularly tasty and crispy, and is lovely sprinkled with black pepper. In short, it is a traditional dish of great simplicity and great impact, it&amp;#039;s very economical, and is also well-balanced from a nutritional point of view.

&#039;Tria&#039; pasta with chickpea sauce

chickpeas

pasta

bay leaves

garlic

pepper

. Rice milk is a delicious and nut-free substitute that&#039;s also slightly sweet.

Rice Milk

Cup Brown Rice,

Cups Water

Add ingredients in the order listed and blend until smooth.

Pour into an airtight bottle or jar with a lid. Store in the fridge until ready to use, no longer than seven days.

A cheesy tuna and pasta recipe. This is a quick, simple, family meal that will easily become a family favourite.

Tuna Mornay recipe

tbs Lurpak Butter

onion finely chopped large

plain flour

300 ml full cream milk

tasty cheese grated

425 g Sirena canned tuna drained

corn

salt and pepper *to taste

lemon juice

nutmeg

tsp parsley

shells pasta shapes

cornflake crumbs

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6022324962001&=domain=br

5348771529001-6022324962001

Why I Start Every Day With Lemon Water ~ I&#x27;ve been doing this for a couple of years now and love it, but there&#x27;s a lot of misinformation swirling around out there, so today I&#x27;ll separate the myths from the facts when it comes to this healthy hydrating habit!

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