Wednesday, June 1, 2016

How to Make Banana Pudding Without a Double Boiler

Instant pudding mix cannot match the flavor of real banana pudding made with a homemade custard in a double boiler on the stove. A double boiler is a cooking vessel with two components. The bottom holds boiling water while you put the ingredients for cooking in the top. Since the ingredients are not in direct contact with the heat source from the stove, they are less likely to burn or curdle. When making the cooked pudding base for homemade banana pudding, slow even heating is crucial to keep the mixture from scorching, but you can replicate a double boiler for making banana pudding with items already in your kitchen.

  • Fill a cooking pot halfway with water and bring to a simmer over medium heat.
  • Place the metal bowl on top of the cooking pot without the bottom of the bowl touching the simmering water inside the pot. This bowl and pot arrangement is a homemade version of a double boiler.
  • Whisk together the sugar, flour, salt and egg yolks in the bowl.
  • Stir in the milk and cook the pudding mixture in the bowl for 15 to 20 minutes or until thick enough to coat the back of a spoon. Stir the mixture occasionally during cooking.
  • Remove the bowl from the cooking pot with simmering water and add the vanilla and optional banana extract to the pudding mixture.
  • Cool the pudding to room temperature.
  • Cover the bottom of the baking dish with one third of the pudding.
  • Top the pudding with one third of the sliced bananas and a layer of 12 vanilla cookies.
  • Repeat the layers two more times, ending with a top layer of 12 vanilla cookies.
  • Top the banana pudding with whipped cream, if desired.
  • Chill the pudding in the refrigerator for at least two hours before serving or serve at room temperature.

How to Make Pudding With Almond Milk

For individuals living a dairy-free lifestyle, almond milk makes a wonderful substitute for cow's milk. It can be used to replace cow's milk cup-for-cup in virtually any recipe, except for puddings. Making pudding with almond milk is not impossible; all that's needed is the correct ratio of thickener to liquid in order to make the pudding come out right. Cooking pudding the old-fashioned way is the best bet for a delicious outcome, as almond milk cannot be used in instant pudding mixes.

Step 1Almond milk has no saturated fat, which is why it creates thin pudding if it is used as a substitute for traditional cow's milk.
Choosing the right thickening agent will give your pudding the correct consistency. There are a few thickening agents to choose from depending on preference and dietary needs.
Cornstarch is a typical thickening ingredient used in pudding recipes. However, if you are unable to eat corn or corn products, you can use tapioca starch or arrowroot powder instead.

Step 2In a medium-sized saucepan, heat almond milk until small bubbles form around the edges of the pan.

Step 3For butterscotch pudding, first combine all dry ingredients.
Add just enough almond milk to make a thick paste and set aside.
Heat remaining almond milk in medium saucepan until boiling.

Step 4Whisk dry ingredients into the milk.
Constant whisking will help give your pudding a smooth consistency.
For butterscotch pudding, remove milk from heat, add in thick paste mixture and whisk until it is completely dissolved.

Step 5Bring the whole mixture to a simmer while constantly whisking.
Cook until the mixture is thick enough to cover the back of a spoon.

Step 6Remove the mixture from the heat.
If making vanilla or rice pudding, skip to step 9.

Step 7If using bar chocolate instead of powdered cocoa, add it to the hot mixture at this time.
Whisk slowly and evenly to melt chocolate. If you need to, return the saucepan to the stove top to melt the chocolate, but do not boil.
Once chocolate is incorporated, skip to step 9.

Step 8For butterscotch pudding, remove the saucepan from the heat.
Pour 3 to 4 tbsp. of the hot mixture into the lightly beaten egg yolks and whisk together.
Pour the egg mixture back into the pudding and return to a boil, whisking constantly until at your desired thickness.
Remove from the heat.
Step 9Stir in vanilla extract and butter, margarine or butter substitute.
For rice pudding, stir in cooked jasmine rice.

Step 10Pour pudding into 8 small serving bowls.  
Step 11Cover the top of bowls with plastic wrap and place in refrigerator until cooled and set. This should take about 1 hour.

How to Cook a Hot Dog in a Microwave

A popular favorite for cookouts and tailgating, hot dogs are an American classic no matter your regional preference for toppings. When you only need to make one or two hot dogs at a time, microwave cooking is much faster and convenient than preheating a grill or boiling water on the stove. Hot dogs are pre-cooked, but despite a popular myth, they should be cooked before eating because they can develop the harmful bacterium Listeria monocytogenes after packaging.

Step 1Place the hot dog, wrapped in a paper towel, on a small microwave-safe plate on the rotating plate inside the microwave. Wrapping the hot dog prevents a possible mess should it burst.

Step 2Set the microwave to its "defrost," "low" or Power 3 setting. Microwave in 30-second increments to thaw a frozen hot dog.

Step 3Set the microwave timer for 15 to 20 seconds at high power, using the lesser time for high-wattage microwaves. For jumbo hot dogs, start with a cook time of 25 to 30 seconds. Microwave in additional increments of 5 to 10 seconds, if needed, until the hot dog is heated through and steaming. This gradual cooking process reduces the chance of an overheated hot dog exploding in the microwave.

How to Cook Barley

Barley's hardiness and short growing season have made it a vital food crop for much of human history, providing a nutritious staple in climates ranging from subarctic to tropical. Barley fed the Greek heroes of Homer and Rome's gladiators, and it remains a nutritious and versatile -- if under-appreciated -- food. You can select from several ways to prepare barley, and most involve simmering it in water or a more flavorful liquid, such as broth.

Barley has a tough and inedible hull that must be removed before the grain can be eaten. The simplest way to do this is by friction, a process called "pearling" that also removes its bran. Pearled barley is the familiar small and pale grain used in soups, missing the germ and bran but still nutritious. Health food stores often stock whole, hulled barley, which is the most beneficial because it retains its bran and germ. Pot barley is an in-between stage, pearled but still retaining some of its germ and bran. The three cook differently, but -- because barley contains high levels of fiber even in its starchy interior -- all can be considered a healthy grain option.

The simplest way to cook barley is to simmer it in water, as you would with most other grains. Highly absorbent, barley requires more water. Pearl barley requires 3 cups of water for every cup of grain, and although it's less absorbent, hulled barley requires at least 2 1/2 cups and can require more. Simmer pearled barley for 20 to 25 minutes, until tender and chewy, and hulled barley for 40 minutes or longer. Drain any excess moisture, in the case of hulled barley, then let the grain rest for 10 minutes to absorb the remaining surface moisture and become slightly firmer.
You can vary the base preparation in several ways. Add flavor by substituting broth for the water, or by adding herbs and fresh spices. Saute aromatic onions, garlic or other vegetables before adding the grain and liquid, and the end result is a tasty barley pilaf. Adding another cup or more of hot broth to the pan, and stirring continuously, and your pilaf becomes a creamy-textured barley risotto. Add a cup or more of additional liquid to your plain barley to make barley polenta -- the standard version until maize was brought back from the New World -- or add milk to make barley porridge as a cold-weather breakfast.

Hulled, pearled or pot barley can all be used in salads as a substitute for bulgur wheat, rice, quinoa or couscous. Toss the grain with greens, diced vegetables, chopped herbs and an appropriate dressing, for a healthy and pleasantly chewy alternative to your regular grains. Simple simmered barley makes a fine base for stir-fries or stews, and barley pilaf or risotto is perfectly at home alongside grilled, broiled or roasted meats. Barley flour lends an interesting depth of flavor to breads and multigrain pancakes or waffles, or can be used on its own to make flatbreads or cookies.