Pickles - Kiseli krastavcici

Pickles

Ingredients:

For syrup:

4l                    water

8 tablespoon   salt

4 tablespoon   sugar

1l                    vinegar or 120g essence

1 – 10g           Potassium metabisulfite - food additive, also known as E224

mustard plant and dill

Preparation:

Gherkins wash and arrange in jar. Be sure that gherkins is washed well because can be blur for several days. Pour the lukewarm liquid over gherkins and add about ½ teaspoon mustard plant and twig of dill. Cover jars and leave till tomorrow. Add more liquid if necessary and close the jar. Leave on dark place till use. Pickles prepared on this way can use about after one month but can stay delicious and next year.

Syrup:

Add water to warm, add salt and sugar and stir until it melts. Add potassium metabisulfate and melt it before add the vinegar. All that must be lukewarm before pour the gherkins.

If you want pasteurization the pickles you do not have to put the potassium metabisulfite.

Pasteurization:

When you pour the liquid in jar close it and put in pot with worm water. In a large pot add kitchen napkin and jars stacked on it but do not touch. Then fill the container with water height of 2-3 cm below the top of the jars. All together cover another towel and put on the stove. Heat over low heat until the water begins to hum and then just leave 5-10 minutes.

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Kiseli krastavcici

Sastojci:

Za sirup:

4l                    vode

8 kasika          soli

4 kasika          secera

1l                    sirceta, alkoholnog ili 120g  esencije

1 – 10g           vinobrana – poznatog i kao antioksidans  E224

Slacice i mirodjije

Priprema:

Krastavcice oprati i poredjati u tegle. Krastavcice treba dobro oprati da se ne bi zamutili za nekoliko dana. Naliti spremljenu mlaku tecnost i dodati oko  ½ kasicice slacice i neku grancicu mirodjije. Pokriti tegle i ostaviti. Sutradan dodati jos tecnosti ako je potrebno i zatvoriti tegle. Ostaviti na tamno mesto do upotrebe. Ovako pripremljeni krastavcici mogu se jesti vec nakon dvadesetak dana da vinobran otstoji. Ukusni su i sledece godine ako se slucajno zadrze.

Sirup:

Staviti vodu da se zagreje pa dodati so i secer. Mesati dok se so i secer ne rastope. Dodati vinobran. Kad se svi ovi sastojci rastope dodati sirce. Sve to mora biti mlako kad se prelivaju krastavcici.

Ako zelite da pasterizujete krastavcice ne morate dodavati vinobran u tecnost.

Pasterizacija:

Kad sipate tecnost u tegle zatvorite ih i stavite u posudu sa vrucom vodom. U veci sud stavite kuhinjsku krpu na dno pa poredjajte tegle tako da se ne dodiruju. Naliti vodu do visine 2-3 cm ispod visine tegli. Sve pokriti jos jednom krpom pa staviti na sporet. Zagrejati da posne da struji i ostaviti 5-10 minuta.

Children see things differently - Deca stvari vide drugacije

Homemade Corn Dogs - Domaci kukuruzni Hot Dogs

Homemade Corn Dogs
Makes 10 Corn Dogs

Ingredients:
      1 cup                            yellow cornmeal
      1 cup                            all-purpose flour
   1/4 cup                            sugar
      1 tablespoon                 baking powder
   1/4 teaspoon                    salt
      1                                   egg, beaten
1 1/2 cups                           buttermilk (regular milk works too)
      1 tablespoon                  vegetable oil
      1 tablespoon                  honey
      1 (10 count) package    Hot Dogs
    10                                    wooden skewers or chopsticks
      2 quarts                        vegetable Oil, for frying


Directions:

In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter) 

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. 

Pour the batter into a tall drinking glass.

Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup.

 Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown.

Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

Enjoy!

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Domaci kukuruzni Hot  Dogs
Za 11 virsli

Sastojci:
      1 solja                            zutog kukuruznog brasna
      1 solja                            brasna – belog, namenskog
   1/4 solje                            secera
      1 kasika                          praska za pecivo
   1/4 kasicica                       soli
      1                                     jaje, umuceno
1 1/2 solje                            mlacenice-buttermilk (moze i obicno mleko)
      1 kasika                         biljnog ulja
      1 kasika                         meda
      1 (10 kom) pakovanje   Hot Dogs
    10                                    drvenih stapica za raznjice
      2 l                                 biljnog ulja za frzenje


Priprema:

U srednje veliku posudu sipati ulje i zagrejati na srednje jakoj temperature oko 180°C - 350°F.

U veliku ciniju staviti kukuruzno brasno, obicno brasno, prasak za pecivo, secer i so i izmesati. Dodati umuceno jaje, mlacenicu, ulje i med i umutiti dok masa ne postane glatka.

Izvaditi virsle iz pakovanja i osusiti ih papirnom salvetom kako bi se lakes stavile na stapice.

Sipati testo u visoku casu. Drzeci za stapic umakati svaku virslu u testo da se testo uhvati sa svih strana. Polako izvaditi iz testa i pridrzati da se visak testa ocedi u casu. Odmah stavljati u vruce ulje drzeci za stapic przeci sa svih strana. Prziti 2-3 minuta, ili dok sa svih strana ne dobije zlatno braon boju. Izvaditi przene virsle iz ulja i stavljati na papirni salvet da upije visak masnoce.