Thursday 19 January 2012

Paleo Recipe Book

Here's just a small preview of what you're about to get with the Paleo Recipe Book: No grains, no legumes, no dairy
  • Over 370 easy Paleo recipes divided into 18 food categories. Enough options to cover everything you will ever need to eat the healthiest and tastiest food.
  • 100% Paleo aproved: No grains, no dairy, no legumes, no sugar, no vegetable oils and no preservatives.
  • Desserts, snacks, organs meats, breakfast, main courses, sides, dips... Nothing has been left out!
  • Easy cooking charts and guidesThe cookbook is an instant access eBook so you can get things started right away and don't have to wait to start making positive health changes in your life.
  • Cooking guides, charts and reference sheets have been included to make your life even easier and to help you cook just about anything. Your guide to cooking the perfect steak and the Paleo food list are two examples of what's included.
Check out Here!

The Ultimate Recipe Collection

You'll Never Be Without Cooking
Ideas Again
For The Next 13 Years If
You Make Only One Recipe Per Day..

Dear Friend,

Before I tell you more about the Ebooks that are included in this package, let me give you a few good reasons why Ecookbooks are so much better than paper cookbooks...
Convenience - You can browse through the recipes, copy, click and print your recipe on paper! You can use this paper in the kitchen, and never worry again about spilling food or sauce on it.

Variety -
Where, except in your computer, would you be able to store over 3650 recipes? Suppose that a regular cookbook contains around 80-100 recipes, can you imagine 30-40 paper books laying aroung in your house?

Easy To Read -
By adjusting your printer options, you can print the recipes in any size. No more squinting! Save your eyes!

... and the Number #1 reason why Ecookbooks
are better than paper cookbooks...

Thursday 12 January 2012

Best Way To Buy a Cookbook


It's time to start cooking, or maybe it's time to move to the next level. Yes there are thousands of recipes online, but you want an actual cookbook! Which one to buy though? Here are some ideas about how to buy a cook book.

Steps

  1. Figure out what type of cookbook you are looking for. ie. Pastries, salads, baking, regional, etc. What do you want to cook?
  2. Go to your local book store. Search the cookbooks section. Look for different types of books and peruse the recipes to see if they appeal to you.
  3. Look at the list of ingredients. If there are many, or they seem unfamiliar to you or expensive, consider if you want to prepare these dishes. Will you use this cookbook?
  4. Look at the steps for preparation. If there are many, and the dish takes a long time to make, consider if you will want to do that. Will you use this cookbook much?
  5. Determine if you want a broad or focused book. Do you want recipes that cover all basic types of dishes from soup to cookies, or do you want one that specializes in pizza, cakes, vegetables, etc.?
  6. Look up recent book reviews of newly published cookbooks. Your favorite TV chef might have a new book out. See what others write about the book to learn if it interests you.
  7. Go to the local library and check out a book similar to one you might buy. Try some recipes to see if you really want to own such a book.
  8. Consider what cookbook to give as a gift. Who will use it and how do they cook? Don't buy a book they will never use. If necessary, buy a practical general cookbook, or choose one that fits their hobby.

Warnings

  • Make sure before you eat something from the cook book that you aren't allergic to any of the ingredients!

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Monday 9 January 2012

How to Make Pizza


Pizza originated in Italy, but has now been taken around the world, becoming a popular food all over. It can go with almost anything! Creating your own pizza could give you a better taste than the ones you buy in the shop. This how-to will give you 3 different ways of creating your pizza. Some methods are faster than the others!

Ingredients

  • Pre-made or homemade dough
  • 1 egg (as glaze)
  • Tomato paste
  • Grated cheese (usually mozzarella, romano, parmesan, or some combination)
  • Olive oil (Optional)
  • Toppings can be almost anything you like, including:
    • Sliced pepperoni
    • Chopped onions
    • Green peppers
    • Sausage
    • Bacon or bacon bits
    • Chicken
    • Olives
    • Mushrooms
    • Ground beef
    • Ham
    • Pineapple
  • Yeast
  • Sifted flour
  • Warm water

Steps

  1. Spread olive oil lightly over the crust to avoid burning.
  2. Spread tomato paste on your pizza dough.
  3. Add a sprinkling of cheese.
  4. Add any other toppings that you might enjoy.
  5. With a brush add some egg to glaze all around the edges of your pizza dough.
  6. Place your pizza on an oven tray sprayed with olive-oil, so that the pizza doesn't stick.
  7. Put your pizza in the oven, and turn it down to about 160C or 320F degrees.
  8. Take it out after about 15 - 25 minutes, depending on your oven. Use your own judgment to tell when the pizza is ready. The cheese should be a golden brown, but it should not be burnt.
Oven Method (fast)
  1. Preheat your oven to about 180c or 350F. (C=Celsius F=Fahrenheit.)
  2. Sprinkle the yeast into a medium bowl containing 1 1/4 cup warm water and stir until yeast dissolves.
  3. Add 2 cups sifted flour and stir until blended.
  4. Add another 1 1/2 to 2 cups flour and blend until too stiff to stir with a spoon.
  5. Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth and elastic. (See "How to Knead Dough" in the "Related wikiHows".)
  6. Place the dough in another bowl greased with a small amount of oil. Turn the dough once so that the top is oiled.
  7. Cover the bowl with plastic wrap and put it in a warm place for about 45 minutes--until the dough rises to about double its original size.
  8. Dump the dough back onto the floured surface and punch it down, getting rid of any bubbles. Divide the dough in half and let it rest a few minutes.
  9. Roll each half into a 12-inch circle, depending on your personal preference for how thick pizza crust should be. (It will puff slightly when baked.)
  10. Transfer the dough to an oiled pizza pan or baking sheet, or, if you have a baking stone, to a cornmeal-sprinkled wooden pizza peel for transfer directly to the stone.
  11. Add sauce, cheese and toppings as desired. If you like, brush exposed edges of the crust with olive oil.
  12. Bake each pizza for 15 to 20 minutes, or until crust is nicely browned and cheese is melted.
Grill Method (Faster)
  1. Spread the sauce all over the tortilla but you might want to leave a little crust around the edge.
  2. Put on your toppings and arrange.
  3. Grate the cheese over the pizza.
  4. Simply put it under the grill. Be careful not to get burned and your pizza could sizzle and pop because of the common bubbles in the pizza crust.
  5. Take it out after three minutes, it should be done!
Wood-fired oven method (Even faster)
  1. Get your pizza base, it can be any sort, although don't make it more than 2 cms (3/4 inch) thick when cooked.
  2. Place your tomato base and toppings on.
  3. Make sure your Wood-fired oven is very hot for the best pizza ever and to help the pizza cook faster.
  4. Put your pizza into the oven, preferably on a tray so the base does not burn.
  5. Turn your pizza every 30 seconds for two minutes, and at the 1:30 mark take it off the tray. Now your pizza should be done.
  6. Take your pizza out, slice and enjoy!

Tips

  • Normal cheese cubes are a cheaper alternative to mozzarella cheese.Just grate cheese cubes evenly over the pizza base surface.
  • Before you put your pizza in the oven, spray it with a bit of olive oil, for a crisper end-result. it also prevents it from sticking to the pan.
  • Keep in mind that this is only a very basic recipe for a pizza. When you are more experienced at making pizzas, change the recipe a little bit. For instance, instead of ham, use salami, or something like that.
  • Try Mascarpone cheese in the tomato sauce.
  • For more nice crisp top, broil the top of your pizza. Remember, eyeball it! Keep it in the broiler for about two minutes. This process will make a nice golden top.
  • Instead of tomato sauce, you can put spaghetti sauce.
  • If you extend the cheese further out than the tomato sauce and leave little gaps in the watery tomato-sauce layer through which the cheese can bond to the crust, the cheese layer will not slide off en masse so easily.
  • Pre-bake the crust a little if you like it more evenly cooked through and done rather than soggy where it meets the sauce, like foccacia pizza.
  • If the crust and top are burnt before the inside is cooked enough, the temperature is too high. A thicker pizza needs lower temperatures so it cooks long enough to be done-inside without burning-outside. You can turn up the heat or even broil the pizza briefly to brown the top, at the end, while eying it to avoid burning it.

Warnings

  • When your pizza is in the oven, keep an eye on it at all times.
  • Make sure that you are not allergic to any of the ingredients used in making your pizza.
  • Be careful not to burn yourself.
Click Here To Learn More About Different Types Of Pizza Recipes!

Friday 6 January 2012

How to Make Plum Cake


This yummy cake can be made with various fruits and is always a crowd pleaser.

Ingredients

  • 3 eggs
  • 1 cup of sugar
  • 1 teaspoon vanilla sugar
  • 1 cup oil
  • 2 cups self-raising flour
  • 3/4 cup orange juice
  • 1 cup peeled plums (fresh or tinned), or enough to cover the cake

Steps

  1. Mix together the eggs and the sugars.
  2. Sift in one cup of flour.
  3. Add one cup of oil.
  4. Add 2 cups of flour followed by 3/4 cup of orange juice.
  5. Spread plums onto the top of the mixture.
  6. Bake for approximately 50 minutes at 160ÂșC.

Tips

  • This recipe is so versatile. You can put on cherries, blood plums, apples, chocolate, nuts or whatever you would prefer.

Warnings

  • Remove any pits from the plums.

Things You'll Need

  • Mixing bowl
  • Mixing spoon
  • Oven
Click Here To Learn More About Yummy Cakes!

How to Make Carrot Juice


Carrot juice is a nutritious drink and easy to make without a fancy juice machine. Adding orange juice to the juice makes it especially tasteful and a typically Nicaraguan drink.

Steps

  1. Place 2 pounds (1 kg) of clean carrots in a blender or food processor. Process until finely chopped or mashed. (One may have to add a small amount of water if the carrots are not very moist.)
  2. Pour mixture into a large glass measuring cup and add 2 cups (500 ml) hot water.
  3. Let mixture stand for 15 to 30 minutes.
  4. Strain the juice into a 2 quart (2 L) pitcher.
  5. (optional, but tasty) Add the juice of 2 oranges.
  6. (optional) Fill pitcher with water.
  7. Serve over ice.


Tips

  • Carrot juice tends to settle quickly, so stir the pitcher before serving.
  • Undiluted pure carrot juice (skipping the optional steps) has a consistency and texture similar to whole milk.
Click Here To Check Out Different Types Of Juice Recipes!

How to Do the Caveman Diet


The "Caveman Diet" (also referred to as the Paleo or Paleolithic diet) is based on the idea that our bodies are better adapted to what our human ancestors ate during the Paleolithic era.The premise of this diet is that you'll regain lost fortitude and grow to be as strong and vital as our paleolithic ancestors. While we don't have the predators, caves, and short lifespans of the caveman to contend with, there is the reality that many of the foods we consume aren't very healthy for us. And for some, a return to eating like cavemen of yore is a way of restoring a little balance. In case you're interested in trying out this diet, here are some ways to get started.

Steps

  1. Decide what extent you're prepared to take the diet. The elements of the caveman diet vary according to which source or practitioner of the diet you follow. However, it is possible to discern some basic elements that you can use to form your take on this diet:
    • Some followers of the caveman diet eat large quantities of meat and then fast for up to 36 hours at a time. This is supposed to emulate the times of lean in between meals that hunters and gatherers experienced. At this extreme, fruit and vegetables are appropriate but nothing baked, such as bread, or other foods that only came about with the introduction of agriculture.Be aware that some experts dispute the health benefits of fasting and the unsuitability of products created by agriculture for the human body.
    • Some caveman practitioners avoid eating items from the nightshade family. These would not have been available to paleolithic hunter gatherers. Others see this as taking things too far.
    • While some cavemen diet followers consume raw meat, others point out that paleolithic humans had fire and were able to cook.
    • Ultimately, the diet is viewed as very much "do-it-yourself", to be tailored to suit your body's own needs.
  2. Prepare your kitchen and pantry. You'll need somewhere suitable to store your meat supplies, such as a large freezer. You'll need a fridge to store fresh ingredients such as vegetables, berries, fish, and fruit, and pantry space to store nuts, some vegetables, and jerky.
    • You won't need salt, sugar, potatoes, or beans anymore.
    • Remove all processed foods. These no longer form a part of your diet.
  3. Gather your basic ingredients. Within the parameters of the ingredients you are able to consume as part of the caveman diet, you can make a range of different meals. The ingredients that are permitted as part of the caveman diet will vary slightly depending on which source you're following, but the following provides a general guide:
    • Meat - red meat, bacon, ham, pork, venison, etc.
    • Fish and seafood
    • Eggs
    • Cheese (this could be herd based food or post-agriculture, it depends on your interpretation)
    • Nuts (note that peanuts and cashews are not nuts)
    • Vegetables - raw, steamed, salad varieties
    • Fruit
    • Berries
    • Seeds.
  4. Start the caveman diet. Initially, it's suggested that you ease yourself gradually into the diet. There are several ways to do this - by weekly blocks, or in stages of days. Do whatever feels best for you at the time. Here are some suggestions:
    • Matt Emery's gradual weekly stages:
      • For the first week: graze all day on fruit and unsalted nuts, while eating whatever you like at night only. Drink lots of water. Do this for no more than 2 to 4 weeks.
      • For the next weekly stage: Drink water to start the day and eat nothing all day. At dinner, eat meat, birds, fish, eggs, fruit, vegetables, nuts, berries. Do this for 2 to 8 weeks.
      • For the final stage: Drink water, live on unprocessed foods, graze during the day, and enjoy a healthy meal every night. You should now be enjoying the caveman diet as a lifestyle, no longer craving unhealthy foods, and feeling fit and strong. The times that you eat your meals will vary according to your healthy food cravings and energy requirements.
    • Gradual day stages:
      • Start with a caveman breakfast for three days and keep eating as you always have for the remaining meals. For example, have a meat, eggs, and berry breakfast.
      • For the next three days, add a caveman lunch and keep eating dinner as always. For example, have a ham, salad, and nuts lunch.
      • Add dinner next. For example, have fish with roasted turnips. Enjoy berries and fruit for desserts. The more modern caveman or cavewoman may prefer a berry cake or tart.
    • Snacks should always be simple grazing food, such as berries, raw vegetables, nuts, fruits. You can also have jerky, cheese, and dried fruits in moderation (remember that dried fruits contain high levels of concentrated sugar).
  5. Don't think of the meals as the familiar breakfast, lunch, dinner, etc. As a caveman-like eater, you are now a grazer. You're not looking for three meals per day. Although you don't need to eat dried foods all the time, you will be looking for 6 small meals per day.
  6. Savor your food. A big part of the caveman diet is respect and love for your food. Matt Emery, who describes himself as a "modern hybrid caveman" suggests that the following rituals or attentions are a vital part of following a caveman diet:
    • Smell your food. Use your sense of smell to work out the freshness, the tastes, and the origins of your food. Some smells will be pleasant, some less so. The more you train your sense of smell, the greater the enjoyment.
    • Eat your food with your hands. Touching your food directly allows an intimacy that forks, knives, and chopsticks have removed.
    • Look at your food. What are the colors, the textures, the parts of your food? Learn to appreciate food in its naturally appearing state.
    • Taste your food. Learn the different tastes - salty, acidic, bitter, sweet, umami. Can you tell the different variations within the natural food? Learn to like each in its own turn.
    • Flirt with your food. Change your emotional love of food from unhealthy food to healthy food.
    • Be intimate with food. Be amazed by the miracle that food is.
  7. Start a caveman diet recipe collection. When you first start out, it's likely you'll still be able to use some of your cookbooks for basics such as salads and roasting. However, you'll be confronted fairly quickly by all the elements you can't use, such as salt and processed items. Expand your repertoire of caveman recipes and explore the many possibilities by building on the basics. Examples of recipes that fit the caveman diet include: broccoli and bacon salad, egg and capsicum salad, pumpkin chicken curry, white fish with macadamia salsa, pancakes made using ground nuts in place of flour, apple glazed turkey breast, shrimp curry, etc.
    • Look for recipes that call for fully natural ingredients to make breads, cakes, and other baked items. If you're allowing yourself baked foods in your diet, this can still be possible but the types will be very basic, for example a pan-bread made from just flour and milk or water, perhaps with some fresh herbs for seasoning.
    • Search online for caveman food websites and blogs. There are also books available for purchase about the caveman diet – take a visit to your local bookstore.
    • Go through your existing cookbooks and adapt the recipes. You might like to compile a single book in a folder or in digital form to make it easier to refer to daily.
  8. Encompass other aspects of the caveman diet if wished. For some people following the caveman diet, it's not only about what goes into your body, but also what feeds your soul. Since this is about emulating the hunter-gatherer lifestyle, it's also about movement, foraging, and the ability to be flexible. This means that sitting at an office in front of a computer all day doesn't sit well with practitioners of the caveman diet and they'd prefer to roam and think on the go than to be kept in an office all day.
    • Walk everywhere.
    • Work out to increase your strength. Some caveman diet followers like to work out on an empty stomach at the end of a fast, for the feeling it brings, but that's a purely personal choice and it may just make you feel giddy and weak.
    • The more complex the cooking instructions, the less true to the caveman diet; if you're fiddling with blenders, food processors and funny gadgets instead of just getting on with it, perhaps you need to review your approach to the caveman diet.
  9. Consider the health aspects. While this diet may suit some people and their lifestyles, it won't suit everyone. For a start, any change in your diet of such a magnitude should be discussed with your doctor or dietitian. Similar to the Atkins' diet owing to its heavy reliance on protein and fatty foods, the caveman diet is considered to be unhealthy by some dietitians because it can involve an unhealthy level of fat consumption, has unbalanced vitamins, and is low on carbohydrates, which could leave you feeling weak and tired. After discussing your plans with your doctor, it's probably best to remember that the caveman diet is about tailoring it to fit your optimal needs rather than adhering to being overly strict on things that would otherwise mean it doesn't work for you. There will always be purists of any lifestyle, as well as shades of gray, so mix it up in ways that ensure your optimal health. After all, eating more healthy food and less unhealthy food is always a sensible thing to do.


Tips

  • Try this diet for about one or two months to see whether or not it works for you.
  • You can still use pots and pans to make your foods. It's the foods,and some methods that are different. Just because you're eating the caveman diet doesn't mean you have to go back to tree bark, leaves and flat rocks. Unless you want to!
  • Ask the doctor before going on any diets!

Warnings

  • Always consult your doctor before changing your diet, especially in such a drastic manner.
  • Be very careful eating wild mushrooms. If buying wild mushrooms, get them from stores, or from very experienced sellers. If harvesting yourself, only eat them if you are one hundred percent sure of what you're eating and know it is safe. If in doubt, don't.
  • Avoid margarine, oils and anything canned or processed. No artificial foods or food additives.
  • Take a good, fully loaded, natural multivitamin.

Things You'll Need

  • A computer for research purposes
  • Caveman cookbook or websites, blogs
  • A good farm store, farmer's market, or health food store
Check Out Recipes Guide Here!

Thursday 5 January 2012

How to Make Chocolate


Making chocolate from the bean isn't easy. Chocolate companies invest millions of dollars into tools and machinery to turn bitter cacao beans into delicious chocolate bars. But with many hours -- or possibly days -- of hard work and dedication to detail, along with some equipment of your own, you can turn your kitchen into a miniature chocolate factory! By following these instructions and techniques, you'll be able to make your very own brand of chocolate.

Steps

  1. Roast the cocoa beans. The process is similar to roasting coffee beans, except with gentler requirements: 5-35 minutes at temperatures between 120-160 degrees C(250-325 degrees F). You must generally expose the beans to an initial high temperature, lower the temperature gradually, and stop roasting when the beans start to crack (but not burn). The first image shows the cocoa beans before roasting, and the second image shows the after-result. You can accomplish this in your oven or by using a store-bought roaster.
    • If roasting in your oven, you will need to do a bit of experimenting because roasting times depend on the type of bean you're using. Lay the beans in a single layer across a cookie sheet. Start off with an 18 minute roast in a preheated oven at 120 degrees C (250 F). They'll be ready when they start to crack and when they actually taste like chocolate (let them cool before tasting!).
    • For roasting larger quantities of cocoa beans, you may want to invest in a drum, which is rotated over a gas grill.
    • See the Tips and Warnings below about roasting.
  2. Crack and winnow the beans. After roasting, the beans must be cracked into nibs and winnowed, whereby the husks (chaff) are removed.
    • You can crack the beans with a hammer and remove the husks (which should be loose after proper roasting) by hand if you are working with a small batch.
    • For larger batches, you can use a very coarse, Corona type mill or purchase a specialized mill (shown here, also see Citations below) to crack the beans into nibs. (In case you were wondering, a meat grinder doesn't work.)
    • To winnow the nibs, stir them gently with your hands or a spoon as you blow on them with a hair dryer or small shop vac until the husks are blown away.
  3. Grind the nibs into a cocoa liqueur. You will need equipment strong enough to liquefy the nibs and separate the remaining husks. General food processors, Vita-Mix, coffee grinders (burr and blade), meat grinders (manual and electric) mortar and pestles, and most juicers will not work. You may need to experiment to find equipment that gets the job done. Many home chocolatiers find success with a "Champion Juicer" . Feed the nibs into the juicer one handful at a time, being sure to push them in gently (not forcefully) or else the motor may overheat. Cocoa liqueur will come through the screen and a mixture of husks and liqueur will find its way through the spout. Feed this mixture through the juicer again until only the husk comes through the spout.
  4. Conch and refine the chocolate. By definition, conching affects the characteristic taste, smell and texture of the chocolate, while refining reduces the size of the cocoa solids and sugar crystals. Both processes can be applied at the same time with a powerful wet grinder (success has been reported with a Spectra 10 melanger, also called the "Stone Chocolate Melanger"; see Citations below). How you conch and refine the chocolate will depend on what equipment you use, but here are guidelines for the Spectra 10 melanger:
    • Melt the chocolate and the cocoa butter in the oven to about 120 degrees F.
    • Combine with non-fat dry milk powder, sugar, lecithin and a vanilla pod (split and soaked in the cocoa butter 1 hour; this is an optional flavoring).
    • Pour the chocolate mixture in the grinder, periodically pointing a hair dryer at it for 2-3 minutes to keep the chocolate melted during the first hour (until the friction created by grinding keeps the chocolate liquid without additional heat being needed).
    • Continue refining for at least 10 hours and no more than 36 hours, until the chocolate tastes smooth and balanced, but be sure not to over-refine (or it will get gummy).
    • To take a break from refining (e.g. at night while you're sleeping, see Warnings), turn off the grinder, put the covered bowl into an oven that's preheated to 150 degrees F but turned off, and leave it there overnight. It shouldn't solidify but if it does, take the cover off and turn the oven on to about 150-175 degrees F until the chocolate melts (be careful not to let the bowl itself melt, though).
  5. Temper the chocolate. This is likely the most difficult part of the process, but it ensures that the chocolate will be shiny and have a "snap" to it, rather than being matte and soft enough to melt in your hands. However, the great thing about tempering is you can do it as many times as you like and the chocolate won't be ruined. Alternatively, you can purchase a tempering machine on the Internet for $300-400 (US). The most important thing is that you do not let any moisture in the chocolate, or it will be ruined.
    • Melt your chocolate carefully. You can accomplish this in the oven if you are using larger quantities of chocolate, or you can use a double broiler on the stove. It's your choice, just make sure that the chocolate does not burn (keep stirring) and you melt more than 1.5 pounds of chocolate. Any less and tempering could prove difficult. When the chocolate is melted to a temperature of around 110 or 120 degrees F, transfer it to a dry, cool bowl and stir until the chocolate temperature drops to about 100 degrees F. Use a candy thermometer to gauge the temperature. The chocolate in the bowl should remain at the same temperature while you work with chocolate outside of the bowl.
    • Pour about one third of the contents of the bowl onto a hard, non-porous counter top or other surface (granite or marble works best). Spread the chocolate out with the spatula, and then bring it all back together.
    • Continue doing this (for about 10-15 minutes) until the chocolate is about 85 degrees F. By the time the chocolate cools down to that point, the chocolate should be a thick, gooey mass.
    • Add some of the 100 degree F chocolate from the bowl to get the chocolate workable again. Gently work the chocolate around.
    • Return the chocolate back into the bowl with the 100 degree chocolate. Stir it gently, and try not to create bubbles.
    • Check the chocolate's temperature. You want it around 90 degrees F, but never over 92 degrees F. Anything higher than this and you may need to temper the chocolate again.
  6. Mold the chocolate while it is still at about 90 degrees F. Pour the chocolate into the molds, careful not to spill. Some people find it effective to use a large syringe to place chocolate in the mold, but it is all about personal preference. When all of the chocolate has been added to the molds, you may either freeze, refrigerate, or let them harden at room temperature. Again, it's all about personal preference, and there is no right way to do it.
  7. Remove the chocolate from the molds when the chocolate is hardened. The molded chocolate should have a glossy appearance and should snap cleanly in two. If you are unsatisfied with your chocolate, you may re-temper the chocolate as long as the chocolate remains dry and you haven't burned it.

Tips

  • There are many things you can do with your chocolate when you're done. You could sell it, give it as gifts, or even enjoy it with friends and family. Homemade chocolate makes a great gift -- experiment with it to make a variety of chocolate-based gifts. Give it for a holiday or birthday and expect it to be enjoyed. Any way you choose, the process will be rewarding and fun.
  • Making chocolate is a learning process. Don't expect your very first batch to be absolutely perfect. If you make chocolate several times, you'll find what works for you and what doesn't. You might even consider adding ingredients of your own, or using your own methods of roasting or tempering that work well for you. Do research about different techniques and see what you can find, and experiment with your own.
  • Don't skip the roasting. The beans need to be roasted in order to sterilize them and reduce the risk of infection, as well as trigger the chemical reactions that make chocolate taste like chocolate.
  • It is possible to use a grinder or food processor to refine the chocolate, but this is strongly discouraged as it doesn't work nearly as well as an actual refiner.
  • It is likely that a mess will be made when you grind the cocoa.
  • There are many different chocolate-making tools, it may just take some searching. Look around in different stores and online. You might be surprised what you find!
  • There is a way to make chocolate by hand, but it produces chocolate cruder than that found here.
  • There are also many more guides about making chocolate on the internet and also try asking some of your friends who knows how to make chocolates.
  • If you are using white colored chocolate and want to add coloring to it, never use regular food color or food color paste since this too contains water and your chocolate will the have artificial colors or flavors. You should only use powdered or gel varieties.
  • If your melted chocolate is too thick to paint, add some parafinflakes until you get the right mixture. If you don't have this, you can also use vegetable shortening or cocoa butter.
  • Some people paint the chocolate after it has been taken out of the freezer. To do this, you must hold the mold over you head so you can see it from the right side. If there are any air bubbles, tap the area where they are using your fingers until it pops.

Warnings

  • Always supervise your children when they make chocolate.
  • Some of the machines you will be working with are dangerous, so always take safety precautions and use your common sense.

Things You'll Need

  • Oven or store-bought cocoa bean roaster
  • Cocoa mill/grinder
  • Blow dryer
  • Food processor or an electric cocoa grinder
  • Concher/refiner (A food processor could be used as a substitute, but this is not recommended. The concher/refiner is preferred over the food processor due to ease and functionality.)
  • Bowl
  • Spoon
  • Candy thermometer
  • Cocoa beans
  • Chocolate mold
Click Here To Get More Tips About Different Types Of Chocolates!

How to Make Low Carb Chicken Soup


For many people out there struggling with the high-carb environment and sedentary lifestyle that Western society seems dependent on, finding healthy alternatives to everyday recipes can be a challenge. This soup tastes great, is healthy, and won't add to your waistline.

Ingredients

  • 1 whole chicken, thawed, giblets removed (will not be used)
  • 5-6 Bay Leaves
  • A small palm-full of whole cloves
  • A small palm-full of pepper corns
  • 2 tablespoons of Poultry Seasoning if you have it, or a mixture of Marjoram, Sage, Thyme, Parsley, and Rosemary -- fresh, preferably.
  • A couple cloves of garlic, peeled.
  • 6 stalks of celery, sliced.
  • 2 onions, diced. These may be omitted due to sugar content.
  • 2 red bell peppers (capsicum), diced.
  • Any other non-starchy vegetables can be added.
  • Paprika and/or chili powder for color.
  • Salt to taste.
  • Juice of 1 fresh lemon.

Steps

  1. Put the chicken in the pot. In a large enough pot, place the whole chicken and cover with water.
  2. Place the pot on the stove over medium heat.
  3. Add the spices. Add all the spices except the salt and paprika. You may use cheesecloth to make a spice sachet for ease of removal.
  4. Bring the soon-to-be stock to a boil. Then lower the heat and simmer for 2 hours. The chicken should pull apart easily.
  5. Remove from heat and lift chicken out with a couple of large spoons or forks into a large bowl. Be very careful to not drop the chicken or knock over the stock pot and don't burn yourself.
  6. Remove the sachet or strain the broth into another pot to remove the cloves, peppercorns, and other annoyances.
  7. Skim the fat. When the broth settles, start spooning out the oil and floaters from the surface of the broth into a measuring cup for disposal.
  8. Put the broth pot back on the stove on low heat.
  9. Add all the vegetables, except red peppers (add those in the last 15 minutes).
  10. Add salt, paprika, and lemon juice. Taste to make sure it's suitably flavored.
  11. Add chicken meat. Pull some of the meat (be careful it's hot) from the chicken and dice it up. Add this to the broth.
  12. Simmer for another 30-45 minutes.
  13. Garnish and serve.Remove from heat and serve with green onion slices (small rings) on top.



Tips

  • The idea behind here is to not use noodles, potatoes, or carrots. Do research on which vegetables provide good color, taste, and nutrition, without adding to the sugar load of the whole meal.
  • You can also add diced tomatos, quartered and sliced summer squash, cubed pumpkin, or anything else you deem good to try. Experiment and have fun.

Warnings

  • Keep things sanitary when handling raw chicken. Clean everything off immediately after use and take any chicken wrappings out of the house, as they tend to get smelly fast.
  • Be careful with anything hot on the stove, including the broth, the oil, and the chicken afterward.
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