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Calculated Industries KitchenCalc 8305 PRO Master Chef Edition Recipe Conversion Calculator with Dual Digital Timer
If you are a busy cook, or even slightly mathematically challenged, you'll love this device. It allows you to scale recipes up or down, easily calculating increases and decreases in portions. If you have a European cookbook or two, it cuts through all that metric confusion - coverting weights and measures quickly in fractions or decimals. Enter and convert between teaspoons, tablespoons, fluid ounces, pints, millileters, even dashes and pinches! Finally it's a digital timer that will keep track of elapsed time even while you perform other calculations.
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Cuisine
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Featured Recipe
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Panna cotta - Basic recipe
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3/4 tsp. gelatin
2 cups (480ml) heavy cream
1/2 cup (60g) sugar
1 1/2tsp. vanilla essence or 1 small vanilla bean
pinch of salt
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Greek yoghurt panna cotta in blackberry sauce. Photo courtesy of Stu Spivack
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- Allow the gelatin to dissolve in 1 Tbl of the cream for about 5 minutes.
- Combine the remaining ingredients in a medium saucepan.
- Over medium heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of your pan.
- Remove from heat and add the gelatin.
- Stir until it is thoroughly incorporated.
- Pour the cream mixture into small ramekins (baking dishes) and allow to set in the refrigerator for at least 4 hours, up to overnight.
- Serve with fresh fruit, balsamic vinegar, port, or a sweet sauce.
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Recipe courtesy of Wikibooks
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Specialty Recipe Links
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Osso Buco recipe
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4 slices veal hind shank, about 1" to 1 1/2" (2.5cm to 4cm) thick
1 medium onion, chopped fine
3 ribs celery with leaves, chopped fine
1 medium carrot, chopped fine
2 cloves garlic, minced
3 tbs. butter
4 tbs. vegetable oil
1 cup (240ml) dry white wine or white vermouth
2 cups (about 480ml) meat broth
3 tbs. tomato paste
6 anchovy fillets, mashed
1/2 tsp. dried thyme
2-3 bay leaves
2 strips lemon peel
kosher salt
fresh ground pepper
flour
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- Preheat oven to 350°F (175°C).
- If the butcher has not done so, tie the shanks around the middle with kitchen twine; this will keep them from falling apart during cooking.
- Choose a heavy, covered roasting pan or Dutch oven which will just accommodate the veal shanks in one layer. Put the butter, 2 tablespoons of the oil, the onions, celery and carrots in the pan and sauté over medium heat until the vegetables have wilted, about 8 minutes. Add the garlic and lemon peel and sauté until they're fragrant, about 2 minutes more. Remove from the heat.
- Meanwhile, heat the remaining oil in a skillet until it is near the smoking point. Lightly flour the veal shanks and slip them into the oil. Richly brown the shanks on both of the cut sides, then place them in the roasting pan on top of the vegetables.
- Place the wine in the skillet and boil until reduced by one-half, scraping up any brown residue. Pour this over the veal shanks.
- Heat the beef broth to a boil in the skillet, whisking in the tomato paste and anchovies. Add this to the veal shanks, along with the herbs, several grindings of pepper, and a large pinch of salt. The liquid should cover 3/4 of the shanks. If not, add extra water
- Bring the pot to a simmer, cover, and place in the oven. Cook for approximately 2 hours, turning and basting the shanks every 1/2 hour. If you notice that the cooking liquids have nearly evaporated, add hot water, about 1/2 cup at a time. The veal is done when it is fork tender and falling from the bone.
- Transfer the shanks to a platter, remove the strings, and cover to keep warm. If the sauce seems watery, as is probable, place the pan on the stove top over high heat and reduce the cooking liquid until the sauce has a thick, creamy consistency. Pour the sauce over the shanks and serve
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Recipe courtesy of Wikibooks
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General Recipe Links
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Featured Item
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 | | Classic Italian Hard Cheese Comparison (1 pound) by igourmet.com | | Manufacturer: igourmet | Features: In order to understand the subtle difference between Grana Padano and Parmigiano-Reggiano, you need to taste them side-by-side. That is why we have created this special offering, containing 1/2 pound of each. Enjoy them chunked and drizzled with thick Four-Leaf Balsamico, thinly sliced over caesar salad or carpaccio, or grated over soup or pasta. Each of these cheeses has a long, storied history and the two have been rivals for centuries. Let the debate continue!- Two 1/2 lb. cuts included.
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