Not exact matches
Using sugar and
water, the ChefJet can actually print candy,
sugar sculptures and chocolate in various shapes and sizes.
3D Systems also introduced the ChefJet and ChefJet Pro, two 3D printer models that
use sugar and
water to print chocolate and candy.
Our lemonade is hand - crafted at each restaurant and made from scratch daily
using fresh lemon juice, pure cane
sugar and
water.
But I'd grown overconfident, so the fact that I'd never in my life
used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour,
sugar, and salt, cutting in two sticks of butter, adding some
water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.
In a theatre designed to resemble one of 1,200 sidewalk rum shops in Barbados, a twelve - minute multimedia presentation on the history of
sugar cane and rum making on the island tells of early beginnings of rum production in St. Lucy Parish,
using very pure
water that has filtered through limestone.
Place the
water and
sugar in a large sauce pan and,
using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then
using an electric mixture, whip the egg whites into fluffy peaks.
I have a blender recipe which
uses boiling
water, powdered milk,
sugar, and butter.....
The only changes were I
used vegetable broth instead of
water and I added a tbsp of brown
sugar.
Not overly sweet and it's relatively
sugar free with the Stevia.What you will need for this recipe: 1/2 Cup Stevia Baking Blend (I
used NuNaturals Fiber Blend brand) 1/2 Cup High Quality Cocoa Powder 1 1/4 Cup Organic Whole Wheat Flour 1 Cup Chopped Dates soaked in 1 Cup Boiling
Water (reserve soak water) 1/2 Cup Chopped Walnuts 3
Water (reserve soak
water) 1/2 Cup Chopped Walnuts 3
water) 1/2 Cup Chopped Walnuts 3 Tbs.
2 kg extra ripe purple plums (I
used the Italian variety), cleaned 1 cup (250 ml) filtered
water the juice of 1 lemon 100 g muscovado
sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated
Using a small saucepan (I recommend an older one that doesn't conduct heat well... you make less mistakes that way) add the
sugar,
water, and corn syrup, stir until combined.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or
use vegetable stock instead of
water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
I omitted the
sugar and
used 7 - Up instead of the carbonated
water.
so we had some hazelnuts we blended in the vitamix with filtered
water to the point the vitamix got warm and filtered out the fiber with a clean handkerchief (in hindsight i could of not filtered it but i like the filtered nut milk with coffee) and mixed together, but it all lacked fiber, so we
used muesli (the perfect ingredient) to bulk up the mixture and
used brown
sugar to sweeten with all the other ingredients (i know the s word but i'm eating with a non-plant based eater).
In order to get a good rise, the yeast needs to proof with the
water and
sugar until it's doubled in size, the dough needs to rise until it's as tall as the pan, the dough needs to be a batter consistency per the instructions, and it also can depend on what flour you
use.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C
sugar, 1/4 C
water / For varying amounts of cherries, plan on 3 - 4 T
sugar per cup / Adjust
sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
4 - 5 apples, cored, peeled, and chopped into 1/2 - inch pieces [I
used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown
sugar 1/3 cup
water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. salt
vanilla extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup powdered
sugar 2 T. blackberry puree or can
use lemon juice, milk or
water Here is a link to my blueberry scones with photos of how I knead in the berries
Dough all of the above starter 180 g warm milk (
water can be
used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of
sugar 6 g salt
What surprises me the most is that, this recipe
uses 1 and 1/4 cup of liquid (
sugar water + buttermilk) and still the batter turned thick for you?
* 4 unwaxed oranges (I
used Cara Cara) * 4 cups
water * 3 1/4 cups
sugar (I
used organic) * additional
sugar, for dredging (optional) * melted dark chocolate, preferably organic and fair - trade (optional)
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated
sugar (we
used the latter but
use less if you're sensitive to
sugar) 1/2 cup
water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (
use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt
I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and
sugar to 1 cup and
used that instead of the creme and the 1/4 c of
water, and it came out to the right consistency.
Place the bowl over simmering
water ans whisk until the
sugar dissolves and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are
using eggs and don cents â ¬ â «cents t want them to scramble).
There are a few things that could cause the caramel to be too runny: — adding
water to the
sugar for the caramelisation part (in this recipe, you melt and caramelise the
sugar with no
water added; if you do add
water, it might end up runnier), — not «caramelising» the
sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised
sugar mixture long enough (it really needs to be a few minutes), — not
using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of
water) 1/3 cup of nut butter (I
used creamy cashew) 2 tablespoons of coconut
sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also
use 1/2 cup of chocolate chips as well
Since they're made up of
sugars which are
water loving or hygroscopic, they are especially good at holding onto
water for the plant to
use as well.
I once tried to make a vegan version for friends and as I didn't have any margarine on hand I just
used sugar and
water, and that was pretty grainy.
Not only does Ripple milk boast lower
sugar content than most other milk, it
uses 25 times less
water than milk to produce and has half the carbon footprint.
Combine 2 cups
water and
sugar, boil 5 minutes, then add cranberries and zest (if
using).
My recipe for Skinny Blackberry Nectarine Margaritas
uses fresh fruit with no simple
sugar syrups or limeade concentrates — just
water and a splash of stevia for sweetness.
Ingredients: - Pomegranates (roughly six, depending on their size)- peel of 1 lemon (I prefer meyers)- cinnamon stick - 3 cups vodka - 1 1/2 cups white
sugar - 3/4 cup
water Utensils: - A large glass jar (I
used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product
If you need to get some
sugar from the side of the pan,
use a pastry brush dipped in
water and run it around the top to the pan.
Used hot
water to make sauce, which will aid in the blending of the brown
sugar and honey with the rest of the ingredients.
This also follows my general formula for fridge pickles (1/4 cup vin, 1/4 cup
water, 1 tablespoon Diamond kosher, 1.5 tsp
sugar) which I
use for everything from pickled red onions to... everything.
2 Tablespoons ground flax seeds 4 Tablespoons
water 3/4 cup
sugar (we
use evaporated cane juice) 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 15 - ounce can pumpkin purée 1 1/2 cups...
To the seaweed and mushroom
water, add in the soy sauce,
sugar and salt (if
using) to the broth and bring to a light simmer.
Would you do anything differently with the yeast, because usually when I
use instant yeast I just throw it in with all the other ingredients and don't proof it with hot
water /
sugar.
Ingredients: 6 egg whites (180 g or 6 oz) 4 lemons (240 ml) 4 dl
water (1 1/3 cup) 120 g
sugar (2/3 cup) we
used coconut
sugar, but you can
use any kind you like.
Skip the step of soaking the coconut in
water and
sugar if you want a less sweet cookie or are
using sweetened coconut.
I make a paste
using ultra fine
sugar, add
water to it as I
use it for a scrub.
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated
sugar 1 3/4 cups lukewarm
water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated
sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if
using, plumped in hot
water and drained Poppy or sesame seeds for sprinkling.
A Swiss Meringue takes egg whites and
sugar and warms them (
using a stainless steel or copper bowl as it conducts heat quickly) over simmering
water until the
sugar melts and the mixture is warm to the touch.
I divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I
used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm
water 1/2 tbsp
sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)
Instead of making your traditional Rice Krispies treat with marshmallows, you
use corn syrup,
water and
sugar to make a sticky mixture to bind the Rice Krispies cereal together.
3 gallons of
water 3 cups table salt 5 peaches — sliced into bite size chunks 2 cans of cola 1/2 large onion — coarse chopped (you could
use more here, it was just what I had left over in the fridge) 18 cloves of garlic — coarse chopped 1 cup brown
sugar 1/2 cup maple syrup
1 1/4 cup confectioners
sugar 1 cup + 2 Tbsp vegan butter (I
used Earth Balance) 1 1/2 tsp EnerG egg replacer powder mixed with 2 Tbsp
water (equivalent to 1 egg) 1/2 tsp salt 1/4 tsp vanilla 1/4 tsp orange extract 1/4 tsp almond extract 2 3/4 cup all purpose flour
blackberry curd 2 - 4 cups blackberries, fresh or thawed (I
used 4 cups) 1/2 cup
water 1 tsp orange zest 1 cup
sugar 2 oz.
4 cups Great Northern Beans (or another white bean like navy beans) * MUST be dried beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower
sugar ketchup 1/3 cup molasses (I
used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups
water
You can
use small amounts of stevia if you'd like to sweeten the lemon
water or yogurt, but no
sugar should be consumed during the cleanse.