Female & Fashion Info @ Platu.net

- you know why Farah Quinn always use lemon lemon juice for cooking? It turned out that lemon juice can provide a fresh taste sensation and taste confirmed.

In addition, it also had a lemon other benefits, such as:

1. Adding scent
Add the lemon juice lemon on green tea, eliminating the sense sepat the tea and help absorb the content of antioxidants. The aroma can also make the body become more relaxed.

2. Deodorize
Cut the lemon, then rub on your hands to remove the fishy smell after eating. Or use slices of lemon and rub on feet to eliminate foot odor.

3. Relieve heat
Mix lemon juice with cold water and brush on the skin that feels hot or burned by the sun. In this way suitable for those who experience sunburned skin low level.

4. Refreshing smell of laundry
Squeeze the lemon juice, then pour into the dishwater. Allow several hours for soaking the laundry. Lemon juice will make your laundry smell a musty odor-free, especially during the rainy season.

5. Making silver and metal furniture so shine
Combine the lemon juice and salt. Then rub on silver and copper you. This will help to remove stains and dull color due to oxidation or air. After that, wash and dry.

Like decorating a cake with icing (frosting), but the fear of dye used is not safe for the body? You can make yourself at home icing without worry.

Make icing is also quite easy. That must be considered is the composition of the material produced to icing up crisp and crunchy in accordance with the type of cake you made. One measure of the ingredients can cause icing becomes too dense or too thin. In addition, when using the icing to decorate cookies (which must be baked) results become less crispy.

Here are tips to make icing style food stylist and culinary practitioners, Yeni Ismayani.

Material:
* 200 gr sugar
* 1 tablespoon lemon juice
* 1 egg white grains
* Food coloring (red, pink, blue, green, or yellow)

Here’s how: Mix powdered sugar with a balloon wiskh (beater dough, not the mixer), then mix the egg whites, beaten again, then give squeeze the lemon juice. Lemon water”would reduce the fishy smell of icing that will be used to decorate cakes (without baked raw, like the cupcake, RED). If it’s too fishy, usually reluctant kids eat,”explained the small-boned women.

After all thoroughly blended, put food coloring. Make sure you use safe food coloring. ”Blue food dyes are intended for industrial materials will be different with the dyes are intended for food. The color will be brighter and not concentrated,”explained Jenny.

The ready-made icing should be used immediately in order not to take in air and become hard. The composition of the material”to make the icing should be balanced. If you want to make more, add the ingredients with the same comparison,”he said. Icing the right composition will not crack when adorned on the cupcake.

After that you can use a plastic triangle (piping bag) to start decorating icing.

Sure you often find a variety of foreign vegetables while shopping at the supermarket, right? However, there are times when you do not know the different types of colorful vegetables and unique shape of this will be processed for what.

Well, that was confused again, let’s further identify this strange variety of vegetables and how to work it into a dish that is both interesting and delicious!

• Zucchini
Briefly, vegetables belonging to the type of the pumpkin and popular as well with names similar to courgette cucumber is dark green. Zucchini widely used in European culinary world. Suitable for a variety of materials serving salads, soups, stir, or various other tasty dishes. How to manage it, do not have to zucchini peeled and can be eaten fresh as is, or mashed into soups.

• romaine lettuce
Vegetables are a type of lettuce has long leaves and a bit hard like chicory. Fresh green color and the inside a little yellow. It’s a bit sweet and crunchy. Used to make for a mixture of fresh salad.

• Leaf tanko
We usually find in Japanese cuisine, especially in shabu-shabu dishes. These vegetables contain lots of water and easily wilted. Many are sold in supermarkets, especially those that sell various Japanese foodstuffs.

• Siomak
It looked like a curly lettuce with a length of approximately 4-5 cm, but smaller leaves. When cooked, it was a bit bitter, so it is more suitable as a material processed fresh salad or stir created.

• horenso
Also known as Japanese spinach which contains moisture content. These are usually pan-fried vegetables, and saute while no need to add water again, because these vegetables will issue their own water. Horenso can be obtained in supermarkets, specialty shops, especially Japanese food.

• ginseng leaves
This vegetable is usually used as a substitute leaf greens. Contains lots of water and wilt easily.

To no one in making the dough, you should consider what the use of several materials cake makers. Here are some of the most common material used.

Soda Cake / Baking Soda
Is a component of baking powder is sodium bicarbonate contents. The nature of this material out of gas (CO2) so the cake will rise. To make cake, its use is usually in conjunction with baking powder. For pastries, baking soda dry texture effect, crisp, and crunchy. To make the cake, use baking powder alone is enough.

Ovalet & TBM
Ovalet, TBM, and SP are trademarks. Basically has the same function, namely as a softener or emulsifier ingredient in making cakes, so the function can be interchanged in the cake batter. However, what distinguishes these emulsifiers material lies in its quality, as produced by different companies. Function as emulsifiers so adonaan be more gentle. If the cake batter pengocokkan adding TBM ovalet or less stable, then the resulting cake was less tender and less maximal.

Baking Powder
Baking powder is a material developer (leavening agent), which consists of a mixture of sodium bicarbonate, sodium aluminum phosphate, and monocalcium phosphate. The nature of these substances if it met with a liquid / water and exposed to heat to form carbon dioxide. Carbon dioxide is what makes the dough so swell. For maximum effect, use double-acting baking powder. Baking powder works to develop a cookie or cake.

SP
Texture softens its cake and make the dough more unified. SP is the sugar content of ester. Esternya are fatty acids such as steart acid, palmitic, and Oleic. Would recommend the use of SP in the manufacture of cake, because the dough can pengocokkan more stable, so the result is more optimal.

Cream of Tar-Tar
These creams help to remove the gas in the cake batter, to be more developed. Usually used when beating egg whites to make it more rigid. Abortion is a potassium salt (potassium) and tartaric acid.

VX
Food additives that soften this nature did not develop. Composition is sodium bicarbonate, sodium acid picorofosfat, corn starch and juices. VX is usually used to develop the cake dough and soften its maximum.

Instant Leaven / Yeast / Biang Donuts
Is a material with a different name. Leaven it is group living yeast, namely saccaromyces cerevisiae. This single-celled microorganisms that during the fermentation process in bread dough convert carbohydrates into carbon dioxide gas. This substance that makes bread dough, donuts, or bakpau be expanded. Can only be used for bread dough, not the cake, or cookies. Sold with a trademark, one Fermipan.

Bread Improfer
This material is added to the dough to improve bread quality. Bread became more tender, more moist, softer fiber, fermentation increasingly short, and extend the power savings. Made from a mixture of various active ingredients, such as softeners gluten, yeast food, enzymes, and emulsifiers. Sold in the market with one Unipan trademark.

Steaming, is a method of heating food by using steam-heated water at the bottom of vegetables (vegetables not in the water). Steaming gives warmth to a good vegetable to vegetable. Unlike boil vegetables, steam can provide more crunchy sensation and not making overripe vegetables.

In steam, when different preparations of each type of vegetables, depending on the size, too. For the larger size of vegetables, would take more time, add water as needed. In general, the sign of steamed vegetables cooked when it is soft and quite soft, but not too soft.

Here is the approximate time to steam some vegetables are heated over medium heat.

Artichoke: 20-40 minutes; sign artichoke is cooked when the lids easily pulled off and a sharp knife easily penetrating the middle.

Asparagus: about 5-8 minutes; Steam the asparagus in a saucepan with a standing position, give a distance of about 3cm of water that has given salt, then cover the pan.

Bit: approximately 30-45 minutes; over steamed, dip the bit into the cold water, strain, just exfoliate skin.

Broccoli: put the cut stems in the steaming device, cover, and cook for 2 minutes before adding the flowers, and cook 5-6 minutes more.

Carrots: about 3 minutes for small carrots, while for large carrot, kukuslah for 10-15 minutes.

Cauliflower: similar to broccoli, break stems and blossoms. Insert the stem into the steaming device, cover, and cook for 2 minut