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How to Make Homemade Donut

Posted by Flora Sawita Labels: , ,

donut

How to Make Homemade Donut - Donut is a kind of tasty mild snacks among food ever made. Generally donuts shape spherical and hollow in the middle. While on the donut top sprinkled with Chocolate sprinklers or cream. But, now the donut shapes can vary and they are still good in taste... For you the donut lovers, who want to know how to make this very popular food by your self, maybe this tips can help.

donut

How to Make Homemade Donut

Ingredients 1:
- Low protein flour 1 kg
- Fine sugar 100 grams
- Instant yeast 10 grams
- Bread improver 5 grams
- Milk flover powder 10 grams
- Milk powder 100 grams

donut

Ingredients 2 (mixed):
- Cool fresh cream 250 cc
- Water 250 cc
- Egg yolks 3

Ingredients 3:
- Butter 50 grams
- White butter 50 grams
- Salt 1 tsp

donut

Ingredients 4 (mix and let it cool):
- Low protein flour 100 grams
- Hot Water 200 cc

Ingredients 5:
- Vegetable oil to taste

donut

Directions:
1. Mix all the ingredients 1 until blended, pour the ingredients 2 little by little while knead until the dough is well blended.
2. Put altogether the ingredients 3 and 4, knead until the dough smooth and elastic. Add the dough with ingredients 5, stir and shape rounds.
3. Let the dough stand and covered with a clean towel for 15 minutes until fluffy 2x greater
4. Deflate the dough, cut and weigh 30-50 grams each. Round and let them stand for 15 minutes
5. Shape the dough to be donut shape, and let stand for 30 minutes
6. Fry with 50% vegetable oil and 50% solid oil over medium heat until golden browned and cooked
7. Remove and drain
8. Let cool.

donut

How to Make Homemade Donut

How to Make Homemade Orange Peel Oil

Posted by Flora Sawita Labels: , , ,

How to Make Homemade Orange Peel Oil | Food Science | Orange peel contains volatile oils with various chemical components such as terpenes, sesquiterpenes, aldehydes, esters and sterol 3. Details of orange peel oil chemicals composition are as follows: 

Chemicals Composition of Orange Peel Oil:

Coumpound
Concentration
Limonene
94%
Myrcene
2%
Linalool
0.5%
Octanal
0.5%
Decanal
0.4%
Citronellal
0.1 %
Neral Acetaldehyde
0.1 %
Geranial
0.1 %
Valencene
0.05 %
Sinensetin
0.002 %
a-Pinene
0.001 %
ß-Pinene
0.001 %

Orange peel oil can be used as a flavor of the beverage products, cosmetics, and sanitary. The price of citrus oil extracts are relatively expensive.

Orange peel oil extraction process can be done with a simple method by using simple and unexpensive equipments.

Things You'll Need:
  • Orange peel
  • 5% NaHCO3 solution
  • Anhydrous Na2SO4
  • Chopper
    • This tool is used to chop the orange peel. The simplest tool is a knife and cutting board. For large capacity, it should to use a chopper machine.
  • Squeezer for orange peel
    • This tool is used to squeeze the orange peel so that the water contained go down. There are two types of tools that can be used, which is threaded and bleeder hydraulic squeezer.
  • Centrifuge
    • This tool is used to separate water and oil fractions of the orange peel extract.
  • Decantation Bottle
    • This tool is used for decantation, the separation of oil and water fractions in the emulsion.

Instructions:
  1. Preparation
    • Softening. Clean orange peel thoroughly, then soaked in a solution of NaHCO3 3% for 10-14 hours. Each kg of orange peel soaked with 1 liter of solution of NaHCO3.
    • Chopping. After soaking, chop the orange peel to size 0.3 to 0.5 cm.
  2. Extortion
    • Wrap orange peel that has been chopped with thick calico fabric, then squeeze with a screw or hydraulic pressing tool. At first press it at pressure of 200 kg per cm2, then increase the pressure gradually to 400 kg per cm2. During the extortion, spray with cold water. Do the extortion twice. The yield obtained in the form of oil in water emulsion called oil emulsion.
  3. Oil Separation
    • Decantation
      • Fill emulsion into decantation bottle (the fraction of water and oil emulsion separator). Then store the emulsion in a refrigerator (4 - 7 oC) for 10-24 hours. Remove the fraction of water that is at the bottom . Disposal is as follows. Open the inlet channel, then open the outlet faucet to let all the fractions of water flowing out.
    • Centrifugation
      • Transfer the fraction of oil left in the decantation bottle into centrifuge bottle. Then centrifuge at a speed of 4000-6000 rpm for 15 minutes. The remaining fraction of water will be at the bottom of the fluid in a centrifuge bottle, and the oil fraction is at the top. Oil fraction is referred to as orange peel oil.
    • Water Binding 
      • Add anhydrous Na2SO4 into orange peel oil, then stir. Each liter of oil was add with 1-3 g of anhydrous Na2SO4. Then filter the oil to separate from Na2SO4 . The  adding of Na2SO4 is intended to bind the water that can not be separated by decantation and centrifugation.
  4. Storage
    • Store the orange peel oil in a dark colored glass bottle, close tightly and place it in a cool room.
[ agriculture commodities ]

How to Make Homemade Brown Sugar

Posted by Flora Sawita Labels: , , ,

How to Make Homemade Brown Sugar - Thinking of making homemade brown sugar? The ingredients are simple-- sugar and molasses. You may very well have these items in your pantry. Brown sugar is very easy to make, convenient and economical. If you know how to make it, you can avoid having to make a trip to the grocery store when a recipe calls for it and it's not on your pantry shelf. Read on to learn how to make brown sugar.

How to Make Homemade Brown Sugar
  1. Get a mixing bowl and a fork or an electric hand mixer. Set aside.
  2. Measure 1 cup sugar and place in the mixing bowl.
  3. Add 1 tbsp. molasses into the mixing bowl with the sugar.
  4. Use a fork or an electric hand mixer (at medium speed) to mix the sugar and molasses until thoroughly blended.
  5. Scrape the sides of the bowl with a spatula, and then continue to mix until the sugar and molasses are well mixed.
  6. Add an additional 1 tbsp. molasses to the mixture, if you prefer a darker shade of brown sugar, and continue to mix until well blended.
  7. Enjoy your homemade brown sugar right from your kitchen.

Tags: sugar, brown sugar, homemade, how to make, coconut, cooking, processing, agro industries, foods, caramel, natriumsulfite.

How to Make Homemade Cheese Fondue

Posted by Flora Sawita Labels: , , , ,

cheese-fondue
How to Make Homemade Cheese Fondue - This fondue (melted "in French) is the classic Swiss cheese appetizer and wine, which is immersed pieces of crusty bread. Use what you will drink wine with the cheese fondue, as long as it is a white wine. This cheese fondue recipe for 6-8 people.

Ingredients:
  • 2 tablespoons dry white wine
  • 1 tsp tea. cornstarch
  • 2 cloves garlic
  • 1 / 2 c. tea. or white pepper
  • 2 / 3 lb. Gruyere cheese
  • 1 / 3 pounds or so of cheddar cheese
  • A French bread, cubed
  • 1 apple farm, sliced
  • 1 bunch of grapes

Directions:
  1. Cornstarch mixed with half of wine a heavy pan and stir to react with each other until the cornstarch dissolves.
  2. Bring the wine mixture to a boil over low heat and add cheese.
  3. cloves of garlic cut in half and add to the mixture with pepper.
  4. Slowly add the cheese melts, always keep in the heat so the mixture is slightly low boil.
  5. When the cheese is melted and smooth, thin, with the remaining wine as necessary. The cheese must be thick enough to cover the bread and fruit.
  6. Transfer to a fondue pot or serve on the pot. Fish and discard the four halves of garlic.
  7. Place fondue pot on a large flat.
  8. Arrange the bread cubes, apple slices and raisins in the pot on the tray. bread cubes and fruit Spear with fondue forks or skewers and dip into the fondue.

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How to Make Homemade Macaroni with Cheese

Posted by Flora Sawita Labels: , , , ,

Macaroni with cheese is an American classic and a true delight that  is  not too difficult to make yourself at home. This recipe yields for about four servings.

Inrgedients:
    macaroni-Cheese
  • 1 / 2 pound penne pasta
  • 1 / 2 cup butter
  • 3 c. soup. fresh chopped onion
  • 1 / 2 teaspoon white pepper
  • 1 1 / 2 tablespoons flour
  • 1 tablespoon Dijon mustard
  • 1 1 / 2 cups milk
  • 1 cup gruyere cheese
  • 1 cup shredded cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1 / 3 cup bread crumbs
Kitchen Kits:
  • Baking dishes
  • Cookware
  • Cheese grater
  • Draining
  • Grocery
  • Measuring Spoons
  • Measuring cups
  • Pots
  • Scoops 
  • Wooden spoons

    How to Make Homemade Macaroni with Cheese
    1. Preheat oven to 350 degrees.
    2. Use a pot and boil the pasta in boiling salted water until tender. Drain and reserve.
    3. At the same time, melt 1 / 3 cup butter in a saucepan over low heat and add the onion. Cook for two minutes.
    4. Add the white pepper and flour. Cook, stirring constantly, for 3-4 minutes. Do not let the flour brown, lower the heat if it is not.
    5. Add the mustard and milk and bring to a boil.
    6. Simmer for 10-15 minutes. The sauce will thicken. It must be very thick but not sticky. Add more milk if too thick.
    7. When sauce has simmered for at least 10 minutes, add Cheddar and Gruyere cheese and half the Parmesan.
    8. Turn off heat and stir in cheese Stir because they are based. Return pan to low heat if necessary.
    9. Working quickly, stir the pasta into cheese sauce. Mix well until the sauce gets inside the tubes of pasta.
    10. Put the dough 11-14 inch glass or ceramic dish.
    11. Sprinkle remaining Parmesan cheese on top.
    12. Melt the remaining butter, mix with the breadcrumbs and sprinkle this mixture on top of the dough.
    13. Bake about 30 minutes or until top is golden brown and toast

    Related Posts:

    6 Steps to Make a Good Business Plan on Agriculture

    Posted by Flora Sawita Labels: , , ,

    Agriculture-Business-Plan
    Orange groves and cotton plantations, maize fields and forest stands - these business operations demonstrates the extent of agriculture in today's economy. Companies who grow agricultural products for sale are complex. They have to do with price fluctuations, weather conditions, government regulation and competition. Good planning helps business owners and managers of many parts of their activities in perspective. Astute business owners want to use the business plan as a guide in regular surveys and the introduction of the company to outside investors and others.

    6 Steps to Make a Good Business Plan on Agriculture:
    1. Describe your business, be aware of their legal form (sole proprietorship, limited liability company or S corporation), its history and location. Tell readers about its size and large machines that are needed in daily affairs. Contain a description of your employees and provide job descriptions for key personnel. If your company has won a special prize or other prizes include a summary in this section.
    2. Give information about your culture or product and tell the reader what marketing entails, from start to finish. List of major challenges and how to handle. Inform the reader of the critical stages of the growth cycle and special measures must be taken at certain points in time. If you require special veterinary services, at times, discuss the availability of these services. Describe the importance of transport for your product.
    3. Tell readers about your market segment, including quirks, which only apply to your segment. If we establish standards for companies like yours, shows how to comply with or differ from similar businesses. Tell the reader how the product pricing, and if you use hedging techniques to protect against adverse price fluctuations. For example, by selling futures contracts to meet your crop size at planting, you can lock in the price, you will receive at harvest.
    4. Include financial information. If you prepare a business plan for internal purposes, such as the annual review of financial information may be minimal. For example, the latest annual report (balance sheet, income statement and cash flow statement) and most recent interim statement may be sufficient. If you approach a potential investor, including a financial update statement, and a forecast of revenues, expenses and cash flows over the next three years. List of assumptions used for calculating the costs and future income.
    5. Gather biographical summaries of the management of your / technical team and include a separate section. Make sure to focus on education, training and experience relevant to the business. Include your closest advisors: accountants, lawyers and specialists.
    6. Write a summary business plan is complete. This should include the most important points that are in the business plan. Write the summary last, but until the top of your business plan.

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    How to Start Building a Generator of Biogas

    Posted by Flora Sawita Labels: , , , , ,

    Biogas-Generator
    How to Start Building a Generator of Biogas - A generator of biomass is an alternative energy source. When the bacteria consume and digest the organic matter produced by-products are methane, carbon dioxide and trace amounts of other gases. Methane is an energy source that can produce energy when burned. As energy costs increase rapidly, biomass is becoming a viable alternative to conventional energy production. You can build a biomass generator for biogas yourself, here's how.

    How to Start Building a Generator of Biogas
    1. Identify the source of biomass, which you can use the generator. Set this part of the biomass of species available. You must also decide that the source that you select has the ability to produce energy as you need.
    2. Pick up the pieces to build your own biogas generator. The larger the generator, the greater the amount of methane is produced. When he returns, it determines the power available.
    3. The size of the generator and increase the biomass generator, a lot of distilled water. Stir to distribute evenly and close the lid. Make an airtight seal is in place. When oxygen is used, the process becomes aerobic and anaerobic conditions. anaerobic processes are those that produce methane by-product.
    4. tank cap heat generator to keep the bacteria in an environment beneficial. Food intermittent "brew" of new foods. Almost all types of organic matter serve as food source for bacteria.
    5. Make sure the steam generator to power both a storage tank or a floating balloon expandable. storage of compressed biogas requires a lot of power to achieve a vacuum generator of biomass.

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    4 Easy Steps To Make Homemade Biogas Plant

    Posted by Flora Sawita Labels: , , , ,

    homemade-biogas-plant
    4  Easy Steps To Make Homemade Biogas Plant - The biogas generated when organic matter such as manure or kitchen waste are decomposed because of the lack of oxygen. This decomposition of organic material leads to a mixture of methane by about 70 per cent and 30 per cent carbon dioxide mixed with several other trace elements. This mixture can be used for cooking fuel or the power of certain types of engines. Although challenging, you can make your own homade biogas plant at home and take advantage of this energy source.

    Things you will need to make homemade biogas plant:
    • Barrel
    • Large ball-shaped building
    • Pipes
    • Energy efficient pump
    • Organic waste
    • Shovel

    4  Easy Steps To Make Homemade Biogas Plant:
    1. Dig a hole that is about half as deep as the barrel. Place the barrel to serve as a digester, so half of it is on the ground. This helps maintain a constant temperature, so that waste can be fermented.
    2. Use the large ship-shaped ball that central storage device to hold the gas. Install the ship at a higher level than the reactor so that gas will be pumped up.
    3. Connect the tubing pump power saving mode. Use the pipes to connect the power saving mode, the pump barrel and the barrel of a tank. The pump is supported moving the gas storage vessel. You can connect the house to use the tank for fuel storage.
    4. Place organic material digester. Leave the kettle intact for at least eight hours to visit the organic matter.

    Note:
    Allow at least three inches of space above the reactor to ensure that there is room for air in the barrel.
    Small pieces of organic matter decomposes more quickly, so you'll tear the scraps into small pieces before putting them in the kettle

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    How to Make a Spreadable Margarine-like Butter

    Posted by Flora Sawita Labels: , , , ,

    Do you love the taste of real butter? It is so delicious! And it's not completely wrong ingredients, such as margarine. Only problem is when you wanna spreading the butter on the bread. It is too hard. You can buy the spreadable butter now a days, but it is expensive. You can save money by making your own spreadable margarine-like butter now!

    Things to Prepare:
    • Butter extract (optional)
    • Real butter
    • Vegetable oil or Canola oil
    • Yellow food coloring (optional)

    Directions:
    1. Let the butter soften on its own
      • Take your butter and let stand at room temperature until it becomes soft. Do not melt the butter. Let soften it alone until it is easy to mix.
    2. Add vegetable / canola oil 
      • Put the butter in a bowl and add the canola oil / vegetable oil. Add 1 / 2 cup of oil per stick of butter. Mix the butter and oil together until well blended. You can also use a food processor or blender if you want. If mixing by hand, try using a small whisk. If it's bumps that remain on the table a little more and mix again. It will be very thick! Very, very thick. You probably think that 1 / 2 is too much oil, but it will be hard again ... I promise!
    3. Add butter extract 
      • If you think canola oil removes the taste of butter or if you just want to butter which has a robust flavor of butter, you can add a few drops of extract of butter in the mixture.
    4. Add food coloring
      • If you want to show the yellow butter, you can add one or two drops of yellow food coloring, when you are mixing oil. You can also add other colors to make fun of butter that your child will love the bread spread or increase their pancakes!
    5. Store in the refrigerator 
      • Put the  spreadable margarine-like butter in any container with a lid and store it in refrigerator, just as you would be margarine. The next time you need to spread butter on toast or bread it will soften and ready to spread!

    How to Turn Margarine into Roux

    Posted by Flora Sawita Labels: , , ,

    Roux is a paste usually made from flour and margarine. It can also be made of butter, or any other oil products, and flour. Roux is used for congeal sauces. This is a fast and easy roux made from flour and margarine.

    Things to Prepare:
    • Airtight plastic container
    • Flour
    • Margarine
    • Skillet
    • Whisk

    Directions:
    1. Melt margarine two - four cups in a skillet or microwave. Do not boil, but get completely liquid margarine. Gradually add flour and stir until it is thoroughly combined. You are looking for a thickness of about like oatmeal, but there are no lumps. Some recipes actually called "cook" the roux, I never saw it as necessary. Just mix well.
    2. Pour roux in an airtight plastic container. When you're done with it you can save the roux in the refrigerator for months.
    3. You can use a roux to thicken the sauce by adding it to the liquid slowly, a bit 'at a time when the sauce reaches high temperatures. Whisk thoroughly to dissolve lumps. It is usually best to stop adding roux when sauce is not thick enough as you really want. The sauce will thicken more when it is cool.

    Note:
    • You can also use unsalted butter, salted butter, a mixture of salted and unsalted butter, olive oil, etc., as the base you want for your roux.

    7 Steps to Make Homemade Margarine

    Posted by Flora Sawita Labels: , , , ,

    How-to-Make-Homemade-Margarine
    Margarine is originally made of cream and ox fat churned. The first margarine has produced since 1870. Margarine is easy to apply and can be used in many recipes. To make homemade margarine is a very easy, cheap and convenient alternative to store-bought variety.

    Things to Prepare:
    • 1 / 2 cup raw milk or soy milk
    • 1 cup oil
    • 1 teasp. liquid lecithin
    • A jar or airtight container
    • Dash of turmeric
    • Flavorings (optional)
    • Lemon juice
    • Mixer or blender
    • Salt to taste

    7 Steps to Make Homemade Margarine:
    1. Put the milk on a mixer or blender first to make it creamy. Mix on the maximum setting for about 1 minute.
    2. Pour the olive oil and continue mixing until the mixture is emulsified. It takes a minute or two to mix the milk and oil together to achieve a consistency needed for smooth margarine.
    3. Pour liquid lecithin. Lecithin is an emulsifier that keeps the milk and oil to separate, eliminating the need to remix margarine before each use.
    4. Drop in lemon juice. The acidity in lemon juice helps to maintain the freshness of margarine.
    5. Put a pinch of turmeric for coloring. Turmeric is concentrated, so it only takes a small amount.
    6. Sprinkle a little salt and stir a few seconds to mix all ingredients well.
    7. Place margarine in an airtight container or jar, then store it in refrigerator for up to 3 weeks.

      8 Steps to Make Easy Homemade Butter

      Posted by Flora Sawita Labels: , , , ,

      Homemade-Butter
      The butter is a product derived from milk that not too difficult to manufacture, especially with using of  the latest foods processing equipments. The butter produced from milk which comes from cows that fed with grass has much nutrition and very healthful and is regarded as a super-food by followers of native diet.

      It is important to ensure that the raw milk is from excellent source to which instructions are adhered to and the whole operation is clean, because there is no heat treatment to produce butter.

      Things to Prepare:
      • Butter mold
      • Mixer or blender
      • Raw milk
      • Salt
      • Wooden spoons

      8 Steps to Make Homemade Butter:
      1. Allow raw milk to be put in the refrigerator in a glass container with a wide opening of one or two days, until the cream and the line of separation of milk is clearly visible.
      2. Use a spoon or laddle to remove the cream from the top of the milk in a blender or mixer. Be careful not to fall below the threshold of cream, for example, add the milk will make the process longer. You want the thickest part of the best butter cream.
      3. Put the mixer on its base, or the bowl of mixer with a  blender or whisk attachment and begin to treat the cream on low to medium speed.
      4. Stop the blender occasionally and use a spatula to scrape the cream and lumps to the rest of the cream.
      5. Watch for the forming of dense clumps and red globules. When the butter forms in a large group of clumps in the blender or mixer attachment, turn it off.
      6. Drain the buttermilk (thin liquid) in a jar for future use (it's great for pancakes and waffles). Keep refrigerated.
      7. Use a wooden spoon to press together the butter. Rub down the remaining buttermilk, add salt to taste, and rub down the salt into the butter.
      8. Press the butter into mold or a class container. Cover and refrigerate before use.

      5 Steps to Make Easy Homemade Strawberry Jam

      Posted by Flora Sawita Labels: , , , ,

      The difficult thing in making strawberry jam is to strip off all strawberries. But it's worth the time! Unlike jams bought from store, homemade strawberry jam recipes have no preservatives and can be sweetened to taste, so makes the recipes both delicious and nutritious. This strawberry jam recipes yields eight (8 ounces) half pints.

      Things to Prepare:
      • 1 / 4 cup lemon juice
      • 1 package powdered fruit pectin (thickening)
      • 3 cups sugar
      • 5 cups strawberries, washed and chopped
      • Bowl (large)
      • Ladle
      • Pan
      • Sterilized jars

      5 Steps to Make Easy Homemade Strawberry Jam:
      1. Wash and hull the strawberries, mashed in a large bowl, one layer at a time.
      2. Mix strawberries and lemon juice in large saucepan. Gradually stir in pectin, bringing the mixture to a boil.
      3. Add sugar, stirring to dissolve. Return mixture to a boil, stirring constantly for one minute. Remove from heat.
      4. If necessary, skim foam from the mixture. Pour using ladle into sterilized jars. Wipe the rim of the jars before sealing. Process in a hot water bath for 10 minutes.
      5. Remove and let cool for 12-24 hours. This allows time for acclimatization. Jam can be eaten when it is cooled and thickened, and lasts up to one year if stored in a cool place.

      NOTE:
      • During the boiling process, it can be added up to 1 / 2 teasp. margarine or butter to reduce foaming.
      • You can combine other fruit of berries for fruiter taste, such as blueberries or raspberries.
      • If the mixture does not thicken, make it as a delicious topping or preserves for cakes or ice cream.

      How to Turn Cocoa Powder into Chocolate

      Posted by Flora Sawita Labels: , , , ,

      There are hundreds of recipes that involve many kinds of sugar, milk and cocoa. Some of the enriched chocolate comes from recipes of cocoa. You need not to be an expert in the kitchen to conjure up a batch of chocolate. Use this chocolate to frost brownies, ice cream or even to eat like fudge.

      Goods you should prepare:
      • 1 teasp. pure vanilla extract
      • 1 pound powdered sugar
      • 1 stick margarine or butter
      • 4 tabblesp. unsweetened cocoa powder
      • 6 tabblesp. milk
      • chopped nuts (optional)

      Directions:
      1. Place 1 stick of butter in a medium saucepan.
      2. Add 4 tbsp. unsweetened cocoa powder and 6 tablespoons. milk. That's all boiling over medium-high heat.
      3. Remove pan from heat and add 4 cups of powdered sugar. Stir until sugar is well blended. If you do not want lumps in your chocolate, sift powdered sugar first.
      4. Stir in a c. tea. vanilla and chopped nuts or any nut.
      5. Pour the chocolate over ice cream or spread on hot brownies.

      How to Turn Corn Tortilla into Homemade Tortilla Chips

      Posted by Flora Sawita Labels: , , , , ,

      Homemade-Tortilla-Chips
      Restaurant and store-bought tortilla chips can not compare to fresh and more crunchy homemade tortilla chips. Tortilla chips are fast and easy to produce and you can use them in any recipe calls for tortilla chips. Fry or bake up some and enjoy it plain, with salsa and dips, or in a batch of nachos.

      What you need:
      • 1 quart. oil for frying
      • 1 (12 ounce) package corn tortillas
      • Salt to taste
      • a large pot
      • skimmer
      • Cutting Board
      • Knife
      • Bowl

      Directions:
      1. Cut tortillas into wedges or strips.
      2. Line a bowl with paper towels (to absorb excess oil).
      3. Heat oil in large saucepan to about 375 degrees.
      4. Fall of the tortillas in oil in small quantities. Brown.
      5. Remove chips from the oil in a slotted spoon. Transfer to a bowl to cool.
      6. Sprinkle with salt while still hot.
      7. Repeat steps 4-6 with the remaining tortillas

      How to Turn Corn into Biofuel

      Posted by Flora Sawita Labels: , , , ,

      obama-corn-biofuels-ethanol-biodiesel
      If gas prices are too high for you and your car can run on ethanol E-85, you can try making your own biodiesel from corn. The process is complex and there are some security measures you need to know, but almost anyone can make biofuel for your car (or other) right in your own backyard.

      Things you need:
      • Corn
      • Enzyme liquefaction
      • Water
      • Authorization distillation fuel
      • Distiller
      • Screening mill (7/64th inch)
      • Disk Mill

      Directions:
      1. Grind corn, similar to the consistency of corn.
      2. Add water (not corn, not yet) to cook in peace and bring the temperature up to 170 degrees (F). You'll need about 30 gallons of water per bushel of corn.
      3. Slowly add the corn meal, ground water, but be careful not to cause "lumps".
      4. Add three measuring spoons (supplied with enzyme) to a value of the enzyme alpha-amylase in the mixture.
      5. Stir the solution at this temperature for 15 minutes.
      6. Increasing the temperature of the mixture to a boil and simmer for 30 minutes drive.
      7. Reduce heat after 30 minutes at 170 degrees.
      8. Add three tablespoons of enzyme and stir for 30 minutes.
      9. Reduce temperature to 85 degrees (F) and adding six more tablespoons of the enzyme.
      10. Store at 85 degrees for 48-72 hours to complete the fermentation.
      11. After fermentation is complete, you must use the mill screening to filter the mixture. What will you be left to the is E85.

      About Yoghurt and How to Make It

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      How-to-Make-Yoghurt
      Yoghurt is a milk product processed through the addition of a good interaction of organisms, one of which is lactic acid bacteria. Yoghurt in the market is divided into two types, the first is plain yoghurt which is no flavor  addition and drink yoghurt, which is plain yoghurt that have added fruit essence, such as flavor of strawberry, orange, grapefruit, lemon, etc.

      Advantages of Yoghurt:
      • Yoghurt is safe to be consumed by people who are sensitive to milk (causing diarrhea) because of lactose contained in raw milk (dairy) has simplified by the process of fermentation of yoghurt.
      • When yoghurt consumed on a regular even able to inhibit the levels of cholesterol in the blood. It is because yoghurt contains lactobasillus. Lactobasillus function inhibits the formation of cholesterol in our blood that comes from the foods we eat such as offal or meat.
      • Enhance our immune system because yoghurt contains a lot of good bacteria that can balance the bad bacteria found in our milk.

      How to Make Good Yoghurt
      Although it looks difficult, making yoghurt is actually very simple. The equipments we need to make yoghurt are easy to find, such as the pan sized of 40 cm, stirrer, glass jar with lid. All this equipment can be obtained easily in the market or shopping centers such as Carrefour. The main ingredient needed to manufacture yoghurt is just milk. This milk can be either liquid milk but to consider the dairy milk used must be white.

      Instructions:
      1. Prepare the milk that was diluted with 1 liter of boiled water and add the milk cream as much as 15%.
      2. Cook over low heat, stirring continued for 30 minutes but do not boil. It is only intended to evaporate the water so that later will form lumps or solid yoghurt.
      3. If it is done, solid yoghurt then removed and cooled approximately until lukewarm then add the yoghurt seed as much as 2-5% of the amount of yoghurt that has been thickened earlier. Seeds of yoghurt is not sold in the market freely but you can find it in a specific store. Or for simply we can use the plain yoghurt (no flavor added, no sugar and no aroma) as the seeds of yoghurt.
      4. Let stand for 24 hours in a closed container to produce a sour taste and a condensed form.
      5. The higher the total solid, the remaining clear liquid the less, and yoghurt produced the better. Solid yoghurt that has not been given this extra flavor can also be used as seeds for further manufacture.
      6. After the yoghurt is done, then it can be added with syrup or sugar to reduce strong sour flavor. Even you can add flavorings (food essence) such as orange flavor, strawberries and lychees that we can get in pharmacies. Yoghurt can be served not only as a beverage, but also with fruit salad as a dressing or as a mixture of frutty ice.
      7. Yoghurt that has been made can be placed in a plastic container or glass. If we want to use plastic containers should be a bit thick, but if you want to save the yoghurt for a longer time it should use a glass container.

      How to Make Homemade Corned Beef

      Posted by Flora Sawita Labels: , , ,

      Corned beef is a cut of beef cured or pickled in a seasoned brine. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it. The term "corned beef" can denote different styles of brinecured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare.

      Ingredients:
      • 8 to 10 pounds of good quality beef brisket
      • 1/4 tsp. saltpeter
      • 2 tsp. paprika
      • 1/4 cup warm water
      • 3 cloves of minced garlic
      • 2 tbsp. sugar
      • 1 tbsp. mixed pickling spices
      • 3/4 cup salt
      • 2 quarts water

      Directions:
      1. Place the beef brisket in a large crock.
      2. Dissolve the saltpeter in warm water and then add the sugar, minced cloves, pickling spice and paprika to the saltpeter mixture.
      3. Add 3/4 cup salt in 2 quarts water, then add the other mixture and stir well. Pour this over the meat in the crock. Be sure the meat is totally covered with the liquid.
      4. Cover the crock and refrigerate for 3 weeks. Turn the meat once or twice each week.
      5. Take out the meat at the end of the third week and soak it in several changes of fresh cold water to remove the excess salt.
      6. Soak the meat a final time in clean, fresh water for 24 hours in the refrigerator. An alternative to this is to boil the marinated meat in water to remove the excess salt.
      7. Prepare and cook the corned beef using your favorite recipe

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      How to Turn Soy Milk and Tofu into Ice Cream

      Posted by Flora Sawita Labels: , , , , ,

      Intolerant to lactose is a problem. And many people suffer from this love ice cream. Of course they may not eat ice cream because of milk is in it. Processing soy milk and tofu into ice cream is a solving for this problem. It is not too difficult to turn soy milk and tofu into ice cream. It is a dairy free ice cream. No refined white sugar and it is a healthy food because it's all natural. But don't worry, it tastes as delicious as ice cream you usually buy in the ice cream outlet.

      Ingredients:
      • 2 cups soy milk
      • Tofu (silken)
      • 8 ounces soy yogurt
      • 1/3 cup maple syrup
      • Fresh fruit

      Tools:

      Directions:
      1. Pre-freeze the bowl of your ice cream maker a day or so before you plan to make soy ice cream. If you fail to chill the ice cream bowl, your soy ice cream mixture may not solidify properly.
      2. Get to know your soy products. Many soy ice cream recipes call for soy yogurt or silken tofu but not both. Choose the ingredient you know how to use or experiment with a combination of each to get a texture you like for ice cream.
      3. Combine 2 cups of soy milk with 8 ounces of soy yogurt (plain or vanilla works well for ice cream) or a standard-size box of silken tofu in a food processor. Mix until smooth.
      4. Add 1/3 cup of maple syrup to the soy mixture. You can substitute brown rice syrup if you prefer.
      5. Cut or mash up fresh fruit to add flavor and texture to your soy ice cream. Bananas, peaches, blackberries, strawberries or raspberries work well when they are very ripe.
      6. Add the fruit to the food processor if you want a smooth ice cream. If you prefer a chunkier texture, stir the fruit into the mixture by hand.
      7. Turn on your ice cream maker before you add your soy mixture.
      8. Pour the soy mixture into the ice cream maker and close the top securely.
      9. Listen to the ice cream maker as your cue to check on the soy ice cream. If you hear the paddle or motor moving more slowly, the cycle may be almost finished.
      10. Take the soy ice cream when it is finished. If it is too soft for your taste, you can put it in the freezer for a few hours. After several hours, the consistency will have hardened.

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      How to Make Homemade Milk Buttermilk

      Posted by Flora Sawita Labels: , , , ,

      milk, buttermilk
      Milk buttermilk isn't a buttermilk as we all know, it's the slightly sour liquid left over from the butter-making process. Most milk buttermilk contains bits of milk fat (or curds) and is slightly thicker than milk but not as heavy as cream. The process of making processed, or cultured, milk buttermilk is similar to that of yogurt. Lactobaccillus is added to whole milk and allowed to ferment for 12 to 14 hours at low temperature. Salt and butter flecks may be added to the final product for flavor and texture. But it is possible to make a buttermilk substitute at home.

      Ingredients:
      • 1 cup whole milk
      • 1 tbsp. white vinegar or lemon juice

      Directions:
      1. Pour milk into a 1-cup measuring cup
      2. Add 1 tbsp. white vinegar or lemon juice
      3. Let the mixture stand for five minutes
      4. Use in the recipe of your choice
      Note:
      • Alternatives to vinegar or lemon juice include: 1¾ tsp. cream of tartar to 1 cup of milk or ¼ cup milk to ¾ cup plain yogurt

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