I recently started my 6-month-old on solid foods (butternut squash to be exact!). When I prepare her food, I steam the veggies, stick it in the food processor with a little water, and puree it. I have a baby food cookbook that gives you step-by-step directions for making food, and it doesn’t mention having to strain. However, I’ve read lots of articles that tell me to strain the food, so I tried it. Maybe my strainer just has tiny, tiny holes, but I barely got any food through the strainer (like 90% waste and 10% food). I had pureed it to a very thin consistency, so I don’t understand this. So, how watery should baby food be at this stage? Is it like the baby cereal where it’s the consistency of liquid, or can it be thicker? And, do you have to strain if you puree? Finally, at what age can you start making the baby cereal and the baby food thicker then the consistency of liquid?
The Hottest American Idolized Cooking Show on PBS 31 cooking tips Official site www.grannynancyskitchen.com Fried Chicken 1 Deep Fryer (heat to 400 degrees) 1 Fryer Chicken or- package of your choice, wings, legs, or thighs 1 Large bottle of Vegetable oil 1 package all purpose flour Garlic Powder Paprika Black Pepper Salt *Seasoning Salt (My favorites are Lawrys or when I feel like a little kick I choose Tony Cacheres this for your last little sprinkle after frying) Plug in Deep fryer and add Vegetable Oil to designated line. •Wash chicken real good with Salt and Water, Drain. •Place on cutting board and season both sides with garlic powder, salt, and black pepper. •Pour about 5 cups or more of Flour in container. •Season flour with Paprika. •Roll chicken in flour. •Grab chicken with Tongs, tap excess flour off, and place in Deep fryer basket. •Make sure oil light signals ready. •Add about 4 or 5 pieces of chicken to deep fryer basket (do not crowd). •Lower basket into cooking oil and cook for approx 10 to 15 minutes (depending on size of chicken) •TIP #1 once you no longer hear the chicken sizzling this could be one indication that batch is possibly done frying. •TIP #2 once your chicken pieces are floating this is another indication that batch is possibly done frying. Once you remove your chicken from the deep fryer, place it in a mesh strainer of some sort so any excess oil can drain off the chicken. Right away, one last sprinkle with your choice of Seasoning. ENJOY …
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I’m specifically looking for the turquoise colored set that they seem to have, not similar enameled dutch ovens, like Le Creuset.
Edited to add:
Willams-Sonoma does NOT carry any turquoise colored enameled dutch ovens.
INGREDIENTS: Onions (chopped) Garlic (chopped) Parsley Clovers Thyme Oil Salt Garlic Powder Lima Beans Rice (brown or white optional) Djon Djon Mushrooms [Prepare the Djon Djon mushrooms 30 minutes in advance before cooking the rice. Place the mushrooms in a bowl with water (5 cups of water for 6-8 ppl) and let it seep for 30 minutes.] Preheat pot on stove. Once heated pour oil, chopped garlic and chopped onions into pot. Let the onions and garlic take color then pour the lima beans in pot and stir. The bowl of mushroom water has now taken color. Pour out the water into a new bowl with a strainer to remove the remains of the mushrooms (optional). Squeeze the juice out of the mushrooms to make sure none goes to waste! Pour the bowl of mushroom juice into pot slowly then stir. Drop about 4-6 clovers [in the pot], a few branches of thyme, some parsley, also salt and garlic powder to finish it off! Oh yea, keep stirring! Put the lid on and let it boil for about 10 minutes. Meanwhile, prepare your rice. Use 5 cups of rice for about 6-8 ppl. place rice in bowl and wash with lukewarm water. Rub the rice on hands to remove dirt and rocks and pour out the water. Grab a handful of rice and place it in the pot and stir. This time do not cover with lid to let the rice dry up. After 10 minutes put the lid on and wait about 15-20 minutes. BONNE APETIT!
i have a little strainer that’s just a bunch of criss-crossed wires, and i strained some pasta in it only to find that some pieces are stuck in it pretty well, and they’ve dried. do you have a simple trick that i can use to clean it and make sure this doesn’t happen again? or must i resort to desperately scrubbing and picking at my sieve? any help is appreciated!
