I have ranch dressing...how do I make ranch dip?
Creamy Ranch Spinach Dip Ingredients 1 oz dressing (hidden valley ranch, mix) 16 ozs sour cream 10 ozs spinach (frozen, thawed and squeezed tight to drain) 8 ozs water chestnuts (drained and chopped) 1 Mix together, chill and serve. 2 Serving suggestion: Hollow out a round loaf of french bread and fill with dip. 3 Serve with bread cubes and fresh vegetables. **************************************... Spinach Dip in a Bread Bowl Ingredients 1 12 cups sour cream 1 cup mayonnaise 8 ozs cream cheese 1 oz vegetable soup (dry, mix) 300 grams spinach (frozen) 12 cup ranch dressing 3 tbsps milk 1. make sure your spinach is thawed.Press it into a strainer to get all the liquid out.Chop the spinach so it is no longer stringy.Set it aside. 2. with an electric mixer beat sour cream,mayo,cream cheese,ranch dressing,milk and vegetable soup mix. 3.Add the spinach and keep on beating until everythings well blended. 4.Buy a round loaf of bread, i prefer pumpernickle,and cut out the inside so it looks like a bowl. Do not throw the inside of the bread away,use it for dipping. 5.put your dip into the bread bowl and let the dip marinade in the fridge for at least 4 hours.Its even better if you make it the night before. 6serve with cracker and bread for dipping.
What is the difference between stock and broth?
A stock (chicken, veal, beef, fish etc. known as nourishing element) is made by extracting flavor from bones or tough cuts of meat, in addition to this nourishing element there is added a bouquet garni ( parsley stems,thyme sprig, peppercorns and bay leaf wrapped in cheesecloth) and a mirepoix (mix of carrots celery and onions) the whole shebang is started in cold water, brought to a boil and reduced to a simmer until maximum flavor extraction has taken place. This stock is then gently strained and reserved for future use. A stock is made from bones and or meat and is rather flavorless and not for final consumption but good as a base to be built upon.A broth is a fortified stock. whereas the stock is used as a base for soups and sauces, a broth is fortified by adding more mirepoix and more of the main nourishing element to the stock so If I had a chicken stock from chicken bones, I might add more bones or tough chicken meat to extract more chicken flavor as well as simmering and reducing the broth to concentrate the flavor. The whole broth is then finished with appropriate seasoning which could be anything from salt and pepper to whatever the broth is going to be used for (spicy, mild etc.)A broth is finished and flavorful and can be served as a soup course.
Straining liquid from herbs in cheesecloth?
Well if you are going to actually use cheese cloth, my suggestion would be to twist the top as tight as you can, then put it into a collander, and then just use your hand, or something heavy to press out the remaining liquid. My 2nd suggestion would be- Not to use cheesecloth. (I am a soapmaker, I infuse herbs into the oils I use to make the soap). . . I cut squares of (older & used) sheer curtain material. Its much finer than cheesecloth, & can be washed by hand & reused several times! HTH
I want to learn about herb tea tinkshers?
Herbal teas can be made with fresh or dried flowers, leaves, seeds or roots, generally by pouring boiling water over the plant parts and letting them steep for a few minutes. Seeds and roots can also be boiled on a stove. The tisane is then strained, sweetened if so desired, and served. A tincture is a liquid herbal extract made with alcohol, glycerin or vinegar as the solvent. Tinctures are more powerful and last longer than dried herbs. The differences between the processes used to make tinctures, herbal teas, tisanes, etc. are described on: http://www.anniesremedy.com/methods.php
Alternatives for a muslin bag ?
Do you have any paper coffee filters in the house? Those will work. Just put your herbs and spices (I assume) on it and draw up the edges and tie it with string.
Some recipes (like the one in the link) say to cook onion and garlic with the peel on. Do they dissolve or do you need to discard them after cooking?
Thanks for the A2A:So I’ve never personally cooked with the skin still in there, but mostly because I just don’t like to throw anything away or pick through it later. That said, the skin will not dissolve.So take note what he said in the video… You CAN leave the skins on if you like. Notice that he skinned the onion, though. Skinning an onion takes seconds and makes chopping exponentially easier, so I see no reason not to. The main reason I see not skinning a head of garlic is the fact that skinning garlic is MUCH more time consuming than skinning an onion. Personally, I’d take that extra time because I like to leave the vegetable solids in the stock when I make soup, and I’d MUCH rather take the skin off ahead of time than and know that I got all of it than have to fish around for it later.So… do you plan on using the liquids after braising? Unless you’re going to strain out the solids, I definitely recommend skinning the onion and garlic.
Whats the difference between beef broth or stock or consomme or au jus?
They're all pretty much the same thing. They are based on the leftover stock (concentrated) that you get after cooking meat. Au Jus is usually more heavily spiced or flavored to go better with food, but the others can be as well, depending on the application.