Eba

I love it, it's very easy and not time consuming.😃 #kitchenhuntchallenge

This is a handy recipe for when you want to make soft-poached eggs. All you have to do is remember the water measurements, it's that easy.Any amount of water in the ratio of ☆5:★1 works for this. Just increase the amount of water in the same ratio when you have a lot of eggs. If you dampen the eggs, you'll be able to prevent the shells from cracking.Adjust the cooking time depending on your pan and stovetop. It should take about 15 minutes, but experiment to find your prefect doneness. Recipe by Miotasu

I wanted to eat both custard pudding with caramel sauce and whipped cream. So we use caramel sauce as a garnish for our custard pudding.-Step 2: Do not stir with spatula, but cook the sugar down while just shaking the pot gently.-Step 4: If you cook it down until dark brown in color, it will be a bitter... caramel sauce.Adjust the caramelization to your preference. Recipe by Chisora

I felt that using granulated sugar is a bit wasteful, so one time I tried to make it with white sugar. Caramel made with granulated sugar has a light and elegant flavor but white sugar caramel is rich and has a home-y taste.Be careful not to cook it until the color becomes too dark, or it becomes bitter. Once you turn on the heat, don't stir at all until the surface of the pan turns golden brown. If you stir, it becomes difficult to get a dark color and the color will be off. Of course, you can use granulated sugar. The recipe and amounts are the same. Recipe by La Land

This is an upgraded recipe to my original (quick version). It's more concentrated in flavor with bright citrus notes that will make this a memorable beverage for family gatherings or summer picnics.The technique of using lemon peels in sugar dates back to Rome and is called "Oleo-Saccharum", meaning oil sugar and is a classic ingredient in many cocktails. Allowing the sugar to infuse for the shorter 5 hours will yield a subtler citrus flavor, while the longer 24 hours delivers peak zing. This ancient recipe was first listed as an ingredient as early as 1670. Yet today, most home cooks are unfamiliar with it. Myself included. But be prepared. There is a process and you will need to plan ahead. Though I promise you, it's worth the wait and extra effort.Now this is a very basic recipe. But you can experiment with any type of citrus; oranges, grapefruits, limes, etc. You can even add a cup of diced fruit like peaches or cranberries during the seeping process. Even 1/2 cup of mint, hibiscus, violet or rosemary could be added for more earthy/floral tones. The combination possibilities are endless. I'd love to hear about any if you decide to try them. I'll update this recipe with my own combinations in the future.

Besides strawberries, you can also use oranges or grapes : )Let's try this recipe in this hot summer!!Watch the video too:https://youtu.be/JyutUSOp7Bw#strawberry #candy #candiedStrawberry

When September rolls around, I get busy cooking with chestnuts.I wanted to share my method of peeling them.Cut right through with the knife and what you have left will look clean.If you're afraid of being wasteful or worried that you'll cut off too much flesh, you'll end up with rough and dirtied chestnuts, so don't hold back. Recipe by Maple Leef

I wanted to eat Japanese sweets that wasn't too sweet, and came up with this recipe!When boiling the dango, drop in boiling water, and once they float to the surface, they are done.Adding mirin makes the sauce lustrous and gives a delicious shine. If you simmer the sauce for too long during Step 3, it will become salty from the soy sauce, so be careful (But simmer until it's thickened.) Recipe by Mari-

I wanted to eliminate the bother of making a new batch of caramel syrup each time by making a large batch all at once.It will continue to brown even after removing it from heat, so work quickly until you add the boiling water.The caramel will sputter out when you add the boiling water. Since there is danger of burning, I use a strainer. Also, in order to prevent soiling my work area, I make it in the sink. Recipe by Pekopuku

I was looking for an alternative to regular milk, so I decided to try and make my own Almond milk after playing around with different ratios this was the best one I hope everyone enjoys it. You can replace regular milk with almond milk pretty much on any recipe.

I love sweets with caramel. When I made a batch, it turned out delicious.Adjust the amount of water for your desired consistency.This will keep for a long time, so you can make a lot to mix into the batter of sweets, or to pour on ice cream. It has a variety of uses. Recipe by *Halu*

It's troublesome to make just a little bit of caramel on the stove...so I came up with this method!The sugar will start to turn brown very quickly. If the color gets too dark the caramel will be bitter, so watch carefully and stop cooking before it becomes very dark brown.Add the boiling water little by little! I added the water while the bowl was still in the microwave. Recipe by Toshihaya

I love Calpico and I love matcha too, so I tried mixing them together and it was delicious.Don't microwave it for too long. Recipe by Oshisu

Originally, the Japanese created this technique for poaching eggs (tamago) by submerging the eggs (shell and all) into a hot spring (onsen). Most of the hot springs maintain a constant temperature of 145°F (65°C) and after 30 minutes you get a perfectly cooked Onsen Tamago. Unfortunately, most of us do not have the luxury of living near a hot spring, so we have to try to simulate those conditions. Please be sure to read the notes at the end of the recipe on why you should add cornstarch to the cooking water.

Caramel sauce depends on the timing of removing it from heat. If your timing is off, it will be too bitter and won't flow right. So I wanted to make a pretty, slightly bitter caramel sauce. I experimented with the amount of water and the timing of heating and came up with my ideal caramel sauce.With this amount, you can make 6 pudding cups with the leftovers, but don't try to make a smaller amount or you will likely fail. You can store the remaining amount in the refrigerator without worrying about it hardening. Recipe by Pu-kosan

I made this when I just wanted to make the small amount I needed.The heating time will vary depending on your microwave. If it has not turned a golden brown, continue heating for 10 seconds at a time. Recipe by ZILL1123

You freeze okra to use year around , to start doing it You can just cut okra and put it in a bag and freeze it lazy way or you can blanch it. . Blanching okra before you freeze it keeps all the flavors intact. So you prevent loss of flavors and colors. Process is simple you boil them in certain time , here is in Okra takes only 3 mins to boil, and drain and put in ice water . (Every vegetable has different time for blanching )

This is our family's method of making bonito and kombu dashi stock.If you'd like to save your stock for another day, you can freeze it in an ice cube tray. The bonito flakes may settle to the bottom, so strain them when transferring before use. Some say that the best temperature for making kombu dashi is 60°C, so I used that method here. Recipe by Hakuundou.

A tasty pudding should have a tasty sauce. This is my standard caramel sauce.The sauce will harden once it cools, so briefly microwave before using. For enough for 8 small-sized dessert cups. Recipe by ko-ko

When making caramel sauce in the saucepan, the caramel sticks to the bottom of the pan making clean up so much harder. So I tried making it in the microwave, and after many trials, I was able to come up with this easy slightly bitter caramel sauce.Be careful not to burn yourself. Cooking time varies depending on the microwave, so keep a close eye on it I hope you will able to create a delicious caramel sauce with this recipe. Recipe by Kurumihinata mama

#madethis

A soothing hot drink and an excellent digestive prepared with orange blossom water. Lebanese call it white coffee!

Atayef are small, light, and fluffy pancakes. In this recipe they are filled with a walnut mixture, then shaped in half-moons and fried. It is served with sugar syrup. A lip-smacking Lebanese dessert!

I'm not against store bought food but knowing my baby is getting something I made and purely what I attend it to be makes me feel better. It's so easy and so cheap you can also freeze it for later!!

If you love giving your water the magic touch, then try this!

The perfect saltiness made easy! When it comes to beer snacks, this summer classic 'edamame' is a must-have.The origin of this recipeI always struggled with getting the right saltiness for edamame, but I finally found the perfect balance, so I'm sharing it here!