Is it possible to make jello gelatin with milk instead of water?
Yes. I did just that last week. Used 1 cup of water and 1 cup of milk. It came out bright pink and tasting fine but the texture was rubbery...and might be perfect for what you are looking to do in orange flavor.... I, on the other hand, was looking for an easy way to do a strawberry barvarians but decided it was better to do it by whipping cool whip into the jelled jello as I had always done. Well...I'm always game to try something different.
What is blamange?
It's a pudding. BTW, it's Blanc Mange INGREDIENTS: 3 cups milk, divided 1/4 cup cornstarch 1/2 cup white sugar 1 teaspoon vanilla extract (optional) 2 cinnamon sticks 1 lemon peel, cut into strips 1 pinch ground cinnamon 3 ounces shaved semisweet chocolate, for garnish --------------------------------------... DIRECTIONS: Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat. Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla. Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
Can we eat milk while having typhoid?
Typhoid is mostly caused because of the utilization of unclean water. It is primarily because of utilization of nourishment and water tainted by microscopic organisms Salmonella typhoid. This microscopic organism can make due in water or sewage for a little while and more often than not enter the body through the fecal-oral course.When patients are fond of milk and digest and absorb it thoroughly, there is no better diet for typhoid fever, and it answers every requirement of a fever food. It contains all the essential elements of nutrition, is easily digested, furnishes fluid to the tissues, is a good diuretic, and, if properly administered, in many cases it is soothing to the stomach when a mild degree of gastric catarrh exists.Those who dislike milk at first may later grow accustomed to it and take it contentedly for a month or even six weeks.Due emphasis should be given to the fact that an exclusive milk diet need not and should not be prescribed in routine for all cases. Within the past few years a number of writers (notably Shattuck of Boston and A. G. Barrs of London) have advocated a departure from the strict milk diet which had come to be the rule for typhoid fever, and it is found beneficial to enlarge the dietary of some patients considerably by such articles as strained vegetable soups, boiled rice, macaroni, soft-cooked eggs, soft cream toast, cream and water, buttermilk, softened soda crackers, blancmange, wine jelly, and ice cream. It is much easier to put all hospital cases of typhoid fever on a routine milk diet, but it is often better to devote a little study to securing suitable variation in the food. After that for consult online doctor or make call on +918010555444
What did peasants eat as dessert in the Dark Ages?
The dark ages (middle ages) is a long time period and covers a lot of ground. anything between 500 AD to 1500 AD, all over Europe fits into the category. Food customs evolved and changed a lot, between the time the Romans left Britain to the beginning of the Italian Renaissance.Dessert as a separate course wasn’t a thing in the dark/middle ages. Medieval diners who could afford it would be far more likely to have a combination of sweet and savory dishes in each remove (a collection of foods all placed on the table at the same time), and finish their meal with cheese curds, to “close the stomach.” Separate courses didn’t begin to be part of our eating routine until the introduction of Service a la Russe in the early 19th century.The foods would be chosen to suit their humors, a medieval notion of temperament that dictated what foods you should eat. The main meal would have been eaten anywhere from 10 am to around 4 pm. depending on where you lived and what time period you’re talking about.Poor people didn’t eat dessert, because they couldn’t afford it. Sugar was so expensive that enough to make a pitcher of hippocras represented a year’s income for the ordinary worker. The spices added to the wine would also have been out of each of most people, as cinnamon, galangal, and ginger were imported luxuries.Country folk might have kept bees and had honey to put on their bread or their porridge. There are later medieval recipes for things like honey cakes and cookies made with flour and honey (thin, chewy, and long lasting), but peasants weren’t likely to be able to afford them, except as special treats for celebrations.Rich people, on the other hand, did import sugar and spices, to make things like marchpane (marzipan), custards, and cakes. It was fairly common for poor people to buy leftovers from the dinner tables of the wealthy, but it’s doubtful that the sweet treats made it to the kitchen doors.
What is pannacotta?
Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian phrase which literally means "cooked cream", it generally refers to a creamy, set dessert from the Northern Italian region of Piedmont. It is eaten all over Italy where it is served with wild berries, caramel or chocolate sauce. It is not generally known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; however, sugar, a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled. Similar versions of this dish are also found in Greece and France. Blancmange is also eaten in the UK gelato is icecream
What happens if you eat too much garlic?
I can say with experince. I once asked my mum to crush garlic in a juicer for me to take a few drops with water, thinking it helps to fight colds and flu. She dutifully did so. The next morning I took the crushed garlic pulp that was in a cup and subsequently poured some hot water into it. I then drank the whole thing, forgetting I was only to take a few drops and mix it with water rather than the whole thing.What happens when you have too much garlic? Well in that cup was around 25 individual cloves. After a few seconds I realised my mistake but it was too late. I began to perspire from every single part of my body. I mean it - my sweat was like being in a rainstorm! I began to feel an instense pain in my chest. I began to vomit - my body’s natural reaction - and I was laying down on the carpet exhausted, feeling like I had done 12 rounds with Anthony Joshua. After about 1 minute which felt like 1 hour, things quickly subsided but not after I sweated tons more.I felt lucky to be alive that morning.Moral: no wonder vampires were scared senseless of them!