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Braised fish in soy sauce (Hong Shao Yu)
Braised fish in soy sauce is the basic craft of Chinese dish. The distinguishing characteristics are it looks red and glossy, rich in smell thick in juice. Both sides of the fish slice must be fried to become golden yellow, a thin crispy layer of...
Holiday Ham: Tips for Choosing
The holiday ham is the traditional centerpiece for Easter, Christmas, and other holiday gatherings. Almost any special meal warrants a holiday ham. Many options are available in choosing a holiday ham and in the quest to make the choice your holiday...
Ma Po Tou Tu (Bean Curd with Chili Sauce)
Ma Po Tou Fu is Sichuan's well known characteristic dish. Tradition has it that during the Tongzhi years of Qing Dynasty, there is a small inn at the WanFu (Innumerable Blessings) bridge outside the north gate of Chengdu, Sichuan. The woman owner...
Thai BBQ or Barbaque Chicken Recipes
What makes Thai BBQ chicken recipes so delicious? It is all the wonderful and unique spices and ingredients that are used to deliver a flavor that are taste buds enjoy. These recipes are wonderful and give us a new view of how we look at barbeque...
The Applications of Lead Aprons -
Lead aprons are commonly used in medical and dental practices. In dental practices, the lead apron is often used when having a panoramic dental X-ray performed. Since a panoramic x-ray emits radiation to all parts of the upper body, a lead apron...
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Secret of Light and Fluffy Biscuits and Pancakes
Would you like to lose some weight -- in your baking, that is? This one secret ingredient (that you likely already have in your kitchen) is not only inexpensive and healthy, it'll also add a bit of "cloud" to your biscuits and pancakes!
And that ingredient is ... Oatmeal!
Yep, I know what you're thinking ... just give me a moment and trust me on this.
For instance, to make super light pancakes, I'll use normal, non-instant, oatmeal. I'll prepare a 1 to 1 1/2 serving size portion, usually in the microwave.
Next, add your normal pancake ingredients to the oatmeal. I normally add the milk first to cool down the oatmeal (don't want the eggs to cook!). You may notice that the batter is a little frothy -- especially if you let it sit a bit. That's oatmeals extra viscosity coming into play.
Cook the pancakes just like you normally do. They'll look the same and taste the same (no oatmeal taste). However, they'll rise up nice, light, and fluffy!
To make super light biscuits, you'll alter your normal biscuit recipt just a tiny bit. Prepare the oatmeal as usual -- but, since the prepared oatmeal is fairly liquid, it'll make
your biscuit dough into a batter ... IF you add the normal amount of milk!
So ... cut down on your milk portion. Add a little milk to the oatmeal, then add your dry ingredients, then slowly mix, adding more milk a little bit at a time as necessary.
One other change -- since you'll be using less milk, the baking powder in your mix won't have as much acid to react to. This means your biscuits won't rise like they normally do unless you give them a little bit of help. I like to toss a squeeze of lemon juice into the mix. You won't taste the lemon, but it'll supercharge your baking powder.
Again, your dough will be a little frothy. You'll use less milk and the dough will not be as dense as usual. If you're rolling the dough and using a biscuit cutter, roll your dough a little thicker than normal before cutting.
That's all -- bake as normal and your result will be biscuits light enough to float off the pan!
About the Author
Joey Robichaux rides the weekly consultant road warrior circuit. He speaks at management conferences and maintains dozens of web sites, including Your Cooking Tips at http://www.your-cooking-tips.com .
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