RE CI P E S , A R T I C L E S & F UN F ROM INSIDE COOKERY NATION New sletter Issu e # 1
TAKE YOUR BREADING TO THE NEXT LEVEL! INFOGRAPHIC: Cooking Methods Explained
SUBSCRIBER SIGNATURE COOKIE EASY, CREAMY HUMMUS HOMEMADE TORTILLAS INSIDE:cookerynation.com Cooking- Buzz - Just For Fun - Streamer Directory twitch.tv/cookery_nation - cookerynation@gmail.com
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Take Your Breading to the Next Level Change this one simple thing is a game changer
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Knowing the differe nce will save you time and money
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Puzzles, jokes, yeah... fun stuff
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Welcome to the chat room Hey @everyone, welcome to our very first Cookery Nation Newsletter! Whooot! As you all know, I love streaming, but my back does not. Since I cannot stream as much as I want to, I decided to create a newsletter that can help keep us connected even when I am offline. I started Cookery Nation as a way to help others learn a thing or two about cooking. Nothing fancy, or perfect, but achievable. I want to make cooking fun and delicious. This newsletter is an awesome opportunity to pass on the recipes and information that I provide on stream, but a little prettier, lol. The plan for the monthly newletter is pretty simple and will include: • • • •
2-3 recipes An Infographic 1-2 articles Some regular features like: Cooking Buzz, Games, and a Directory
Since Cookery Nation is me and my awesome community, I want you involved in the newsletter as well. Hop over to the discord channel and you will see a new section called “Newsletter”. This is the place where anyone can submit items to be considered for the newsletter: • Questions • Cooking community info • Pics of cooking achievements Don’t be shy, I can’t wait to see what you submit. Please let me know if you find any mistakes in the newsletter. Just like with the stream, I am not perfect, but am happy to fix any boo boos I make. Happy Cooking! Cookery Nation (aka Lisa)
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COOKINGBUZZ Cookery Nation’s Month in Review We received our final CSA (Community Supported Agriculture) last week. The unboxing videos were a lot of fun to do and I can’t wait for the next CSA season to start.
@FoodExperiment is a new cooking streamer and it was so great to see his first stream and to see the community come by and support him. He is a food scientist and I think he will be doing some amazing streams.
Streamer of the Month
I had a lot of fun jumping onto @ kylie903’s cooking stream and lending a hand. She was making potato patties with cheese. Wow, did they ever turn out fantastic!
Shining Star Streamer
@RyanHowe is our focus this month because he is such an amazing streamer and person.
IMHO there are few Twitch cooking streamers who work as hard as @HappyChefTV.
Ryan goes out of his way to support and help our entire community. If you have not checked out his cooking streams, definitely head over and have a loo.
I manage to hang out in his chat (even if he doesn’t see me, lol) at least once a week and he is always on point and positive.
Food Streamers at Your Fingertips There is a new way to find out about cooking streamers on Twitch.tv . Simply head over to Belly.io! You will find a fantastic list of anyone currently LIVE, as well as those who have streamed recently. This is an awesome way to keep track of the streamers you love, and to discover new ones.
Hype that Purple Check! I managed to pop in to @ChefdeParty’s stream the other week and OMG there was a huge party going on!. Why such a celebration? Robin is now a Partner!! Yayyy. Congrats Robin!!
Are you a viewer with something to say? This page is reserved for us all to post shoutouts, cooking achievements, jokes, announcements, etc. One or more submissions will be chosen for every issue. Jump on to the Discord to make your submission. cookerynation.com twitch.tv/cookery_nation - cookerynation@gmail.com
Subscriber
24 Cookies
Easy
60 min
e ow @R y a n H
time
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Skill
C oo
SERVINGS
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Signature Cookies
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C h o co l a t e B e l b a ou
INGREDIENTS • 115 g (1/2 Cup) Butter (Room Temperature) • 200 g (1 Cup) Brown Sugar • 50 g (1/4 Cup) White Sugar • 2 Overripe Bananas
Tip!
• 2 Teaspoons Vanilla Extract • 225 g (1 3/4 Cups) Four
Brown sugar in a recipe helps the cookies come out moist and chewy instead of crisp and crunchy.
• 25 g (1/4 Cups) Cocoa • 1 Tablespoon Cornstarch
You can adjust the recipe to make it just right.
• 1 Teaspoon Baking Soda • 1/2 Teaspoon Baking Powder
Make sure to keep the overall amount of sugar the same, but adjust how much of it is white or brown.
• 1/2 Teaspoon Salt • 175 - 350 g (1 -2 Cups) Chocolate Chips or Chopped Chocolate
DIRECTIONS 1. Preheat oven to 375° F (190° C) 2. Combine flour, cocoa, cornstarch, baking soda, baking powder, and salt in a bowl and set aside 3. Place butter in mixer bowl and mix for about 1 minute 4. Add sugars a bit at a time until well mixed. Continue mixing until fluffy 5. Add vanilla and bananas and mix 6. Add dry ingredient mixture a little at a time until just combined. Don’t overmix 7. Fold in chocolate chips with a spoon or rubber spatula 8. Use a tablespoon or cookie scoop to drop cookies onto lined or greased cookie sheet 9. Bake for 9-11 minutes. You know they are done when the edges are crispy and the tops still slightly soft 10. Let cool before removing from cookie sheet cookerynation.com -
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Take Your Breading to the Next Level! Changing this one simple thing can easily transform many tired dishes. Let’s be honest, breaded anything is fantastic. Especially if it is deep-fried. Even if you go with the baking option, it is still just plain yummy.
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But, it could be even better if plain old bread crumbs were not the go-to option.
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There are so many different options that work great and will add better crunch and flavour. Win, win.
Panko has next to no flavour, and is very light coloured. To create a flavourful and beautifully browned crust:
For those with food allergies, knowing different breading options may also put this culinary delight back on your menus. Win.
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DRESSED UP BREAD CRUMBS If you have old stale bread, or leftover breadcrumbs that you want to use up, give them a bit of a makeover before coating your food: • • •
Panko is more like a flake than a crumb. This creates greater surface area to bake or fry. The flat flakes do not absorb oil like regular bread crumbs, which helps maintain crispiness. Panko does not compact like regular bread crumbs.
Season the panko before coating the food If you are baking instead of frying, panko will not brown very well. To make sure it has some nice colour: spread panko on a baking sheet and bake for 10 – 15 minutes in a moderate oven (350 °F) to brown the crumbs first. Stir the panko around to make sure it is all thoroughly browned. Remove from oven and cool before coating the food.
For those who need a gluten free alternative, I have seen them in grocery stores. Not cheap, but so good.
Add dried herbs Add grated cheese Add dried coconut
CEREAL ISN’T JUST FOR BREAKFAST
Don’t forget salt and pepper to taste.
WHAT THE HECK IS PANKO ANYWAY? Panko is all the rage right now. It makes a crispy coating that just can’t be achieved with bread crumbs. Panko is a Japanese-style bread crumb that comes in two varieties “white” and “tan”. White panko is made from white bread with the crusts removed. Tan panko uses the entire loaf. When recipes say to use panko to get the crispiest crust, this is why it works so well:
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The only time I actually buy boxed cereal is when I want an interesting breading alternative. Any cereal can be ground up and used as a breading. But, I would steer clear of heavily sugared cereals. I don’t see me breading chicken with Fruit Loops any
time soon. Here are some great options: • Chex • Rice Krispies
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• Granola • Corn Flakes
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To create crumbs, whirl in a food processor or place in a sturdy zip top bag and bang with a rolling pin or heavy pan. Be sure to create a fairly fine crumb. Using cereal can really behave a lot like panko. Crushed cereal has an uneven texture that is more flat and will not absorb oil like bread crumbs do. If using crushed cereal, season like you would bread crumbs.
WHAT ABOUT NUTS?
CHIPS AREN’T JUST FOR DIPPING! Over the years, the potato chip isle has grown incredibly. You can now find “chips” that are made from potatoes, corn, vegetables, and other grains. There seams to be no end to the types and flavours available. These are awesome candidates to use as a breading alternative. When considering seasoning your crushed “chips”, pay attention to the flavours already present. Then add whatever you think would go nicely.
PRETZELS AND CRACKERS, OH MY!
Ground nuts are a great breading option. But beware, nuts can burn quickly. The easiest way to avoid burning or bitter flavour is to mix nuts with other breading. I rarely use just nuts as a breading. Aside from the burning issue, nuts can add a lot of fat and calories. I like to use nuts to add extra flavour and texture to my base breading option. Some great nut and seed options include: • • • • •
Almonds Walnuts Sesame Seeds Hazelnuts Pumpkin Seeds
Pretzels and crackers fall into the same category as cereal and chips. Crushing these add so much crunch and are a great option. Again, it is important to consider the flavours already present in whatever you choose to use. To make sure you get the flavours you want, purchase plain crackers or pretzels and add the seasoning yourself. As you can see, there are so many options when breading food for baking or deep frying. Whenever you have a craving for that little extra crunch, look to your pantry. There are so many choices. BONUS TIP
Hard nuts like almonds are difficult to grind without a food processor or high powered blender. Just be careful not to over grind or you may just end up with a nut butter.
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Don’t just use “bread crumbs” for baked or fried chicken or fish. There are lots of different ways to incorporate this crunch: • • • •
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Coat french fries Sprinkle on casseroles before baking Coat fish cakes or mashed potato cakes Toast your choice of “bread crumbs” in a pan and season. Then sprinkle on any finished dish. -
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EASY, CREAMY HUMMUS This flavourful humus will make enough for the entire family with some left over! It is the perfect amount to eat over a few days, or freeze for future use.
INGREDIENTS • 60 ml (1/4 Cup) Lemon Juice • 60 ml (1/4 Cup) Tahini • 1-2 Cloves Chopped Garlic • 2 Tablespoons Olive Oil
SERVINGS
Skill
time
2 Cups
Easy
10 min
• 1/4 Teaspoon Ground Cumin • 1/4 Teaspoon Salt • 15 Ounce Can Chickpeas • 1-2 Tablespoons Water
RECIPE NOTES • A 15 ounce can of chickpeas is about 9 ounces when drained (250 g or 1 1/2 Cups).
• If using dried chickpeas instead of canned, soak and cook approximately 3 ounces (3/4 Cup).
• A food processor works best for this recipe, but a high powered blender is a good substitute.
• Whether using a food processor or blender, SUBSTITUTIONS This recipe is very versatile. The dill can be replaced with basil or another spices you like. The chickpeas are also replaceable! Simply swap them out for cooked white, kidney, or black beans.
wash them as soon as you are done. If you wait, the dried up hummus will be much harder to clean off of your equipment.
• Timers are very handy for this recipe. Without a timer, most people will process too little and the hummus will not be smooth and creamy.
STORAGE Fridge: Store in a covered container for 3 - 5 days. Freezer: Store in a freezer-safe bag or container for 4 - 6 months. Label with name of recipe and the date. To Thaw: Allow hummus to thaw in the fridge for a few hours. Do not refreeze again.
PERFECT PAIRINGS Chopped Vegetables: carrots, cucumbers, tomatoes, peppers, etc., Breads/Chips: pita, french bread, crackers, tortillas, corn chips, etc.
Add a drizzle of olive oil and a sprinkle of paprika onto your finished hummus.
STEP BY STEP INSTRUCTIONS
INGREDIENTS
RINSE THE CHICKPEAS
LEMON & TAHINI
Gather all of your equipment and ingre dients.
If you are using canned chickpeas, rinse them under cold water and drain. Don’t worry about removing the skins.
Place lemon juice and tahini in the food processor bowl. Turn on processor and let run for 30 seconds.
LIGHT & FLUFFY
ADD SEASONING
PROCESS
The mixture will become creamy and a lighter colour.
Add garlic, olive oil, cumin, and salt.
Process for 30 seconds.
CHICKPEAS
SCRAPE & MIX
THIN IT OUT
Add the chickpeas and process for 1 min ute.
Scrape the food processor bowl and pro cess for another 1 minute.
The hummus may be a bit too thick at this point. Add water to thin it out a bit. Add 1 Tablespoon at a time and process for about 10 seconds in between additions. Check the consistency before adding any more. I usually add 2 Tablespoons of water.
HOMEMADE TORTILLAS
INGREDIENTS
Tortillas are one of my favourite things to make from scratch. They are so easy and versatile. Don’t worry, you don’t have to have a tortilla press. You can easily use a plate or cutting board as a press. But, make sure you use the plastic to keep the dough from sticking and breaking.
SERVINGS
Skill
time
12, 8 inch Tortillas
Easy
90 min
• 272 g (2 C) Masa Harina • 1/4 Tsp Salt • 1 Tsp Olive Oil • 250 ml (1 C) Warm Water
RECIPE NOTES • When tortillas are cooked, they will seem quick hard
and brittle. Don’t worry, they will be nice and soft after spending 15 minutes in the warmer or tea towel. The steam from the hot tortillas will soften them all up.
• Do not rush heating your pan. Slowly heating it until it
is hot will help prevent the tortillas from sticking. Heat a dry pan slowly over Medium-low heat until it is very hot. This could take up to 10 minutes. If you heat the pan too quickly, the dough may stick to the pan.
• If you need to rewarm them, place them in a microwave safe container (uncovered) with a damp paper towel on the bottom. Place in microwave and set for 10 seconds at a time. Once warmed place back in warmer or wrapped in a tea towel.
CONSIDER THIS ... Use the dough to make hand pies instead of pressing it into tortillas. We did this on stream and it was so delicious. The dough can then be baked, shallow fried, or deep fried. If baking, brush the dough with melted butter or oil before baking.
STORAGE Fridge: Tortillas are best eaten fresh or within 2 days maximum. Freezer: Be sure to place wax paper, or parchment paper in between each tortilla before freezing so they separate easily. They will keep for 4-6 months. To Thaw: These will quickly thaw on the count. Keep them covered until ready to use.
PERFECT PAIRINGS Consider tortillas as an alternative to bread or buns. They are perfect for holding anything you would put into a bun or between slices of bread.
Once each tortilla is cooked, store them in a clean tea towel or tortilla warmer so that they will soften up and stay warm.
STEP BY STEP INSTRUCTIONS either. Add the olive oil and knead until the dough is smooth and does not crack.
INGREDIENTS Gather all of your ingredients.
MIX DRY INGREDIENTS Place Masa Harina in a bowl. Add salt and stir.
MIX DOUGH Add half of the warm water and mix well with your hands. Keep adding water until the dough is no longer crumbling but it is not sticky
You may need more or less than one cup of water, depending on you kitchen’s humidity level. Once done adding water, cover the dough in plastic wrap and let it rest for 15 - 30 minutes. More time is fine as well.
you want your tortilla thinner, rotate the tortilla 180 degrees and press again. Keep rotating the tortilla until you are happy with the thickness.
PREPARE TO PRESS ROLL THE DOUGH
PRESS THE DOUGH
While the dough is resting, cut out the plastic covering for your press. If you do not have a tortilla press, you can use a rolling pin. It is easiest to roll in between two pieces of plastic.
Place one sheet of plastic on the bottom of the press. Put dough onto the press and cover with the second piece of plastic. Press down on the ball lightly to flatten it a bit. Do not press too hard. If
After the dough is rested, form it into golf ball sized balls. Try to make them as even as possible. We use a scale and measure out 50 g portions. It is easier if you form all of your balls and then press them out.
If you want to press out all of the dough balls before beginning to cook, place them on a plate and be sure to separate each one with wax paper or paper towel. This will prevent them from sticking together.
COOK ONE SIDE
FLIP AND COOK
THIN IT OUT
Place a flattened tortilla in the HOT pan and cook for approximately 1 minute.
Flip and cook for another minute.
When the underside is browned, flip one more time. You will notice that the tortilla will puff slightly. Allow 20 seconds - 1 minute to brown the first side a bit more. Place cooked tortilla in warmer or clean towel.
Watch your heat. If using a cast iron pan, you will need to lower the heat a bit as you go. cookerynation.com -
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INFOGRAPHIC
Name:
Cooking Terms Complet e t he crossword below 1 2 3
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Created with TheTeac hers Co rner.net Cro s s wo rd Puz z le Generato r
Down
Across 1. T o bring to a temperature just below the boiling point. 3. T o heat a liquid until bubbles break continually on the surf ace. 4. T o preserve meats, vegetables, and f ruits in brine. 5. T o cook in hot f at 7. Neither cool nor warm; approximately body temperature.
1. To cut narro w gro o ves o r gashes partway thro ugh the o uter surface o f fo o d. 2. To co o k very gently in ho t liquid kept just belo w the bo iling po int. 4 . To bo il until partially co o ked; to blanch. Usually this pro cedure is fo llo wed by final co o king in a seaso ned sauce. 6 . To cut vegetables, fruits, o r cheeses into thin strips. 8. To cut o r cho p fo o d into extremely small pieces.
How many words can you make with the letters in the word “Cooking�? Can you find 41? Let me know if you can because it is so hard.
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