Reading Log (PROCEDURE)

 

Day 1 Friday Date : on May 14, 2021
Time	19.00-21.00
Title	1. Easy Homemade Churros 2. Pumpkin Chocolate Chip Cookies 3. Chocolate Ice Cream
Sources	1. https://www.delish.com/cooking/recipe-ideas/a27117110/easy-churros-recipe/ 2. https://www.delish.com/cooking/recipe-ideas/recipes/a55742/pumpkin-spice-chocolate-chip-cookies-recipe/ 3. https://www.thespruceeats.com/easy-chocolate-ice-cream-recipe-1945798
Materials/Ingredients	1. FOR THE CHURROS 1 c. water 6 tbsp. butter 2 tbsp. granulated sugar 1 tsp. pure vanilla extract 1 c. all-purpose flour 1 tsp. kosher salt 2 large eggs Vegetable oil, for frying Cinnamon sugar FOR THE CHOCOLATE DIPPING SAUCE 3/4 c. dark chocolate chips 3/4 c. heavy cream 1 tsp. ground cinnamon 1/4 tsp. kosher salt
	2. 2 1/4 c. all-purpose flour 1 tsp. baking soda 1 tsp. pumpkin pie spice 1/2 tsp. kosher salt 1 c. (2 sticks) unsalted butter, softened 3/4 c. packed brown sugar 1/2 c. granulated sugar 3/4 c. pumpkin purée 1 large egg 2 tsp. pure vanilla extract 2 c. semi-sweet chocolate chips
	3. 1 1/2 cups whole milk 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 2 cups heavy cream 1 teaspoon vanilla extract
How to make it	1. Churros First how to Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes. To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from piping bag. Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack. Make chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon and salt and whisk to combine. Last, serve churros with chocolate dipping sauce.
	2. First, Preheat oven to 375° and line two large baking sheets with parchment paper. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes. Last, Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.
	3. First, Gather the ingredients. Whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve. In a large bowl, beat the heavy cream until it forms stiff peaks. Fold the whipped cream along with the vanilla extract into the cocoa powder mixture. Refrigerate the mixture for at least 30 minutes so it is completely cold. This will help it freeze faster, improve the texture, and allow the cocoa powder to become fully hydrated by the milk and cream. Give the ice cream base one more gentle stir and freeze according to the directions of your ice cream maker—about 1 1/2 to 2 hours. Store your ice cream in an airtight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream. You can serve the chocolate ice cream right from the ice cream maker, but it will have the texture of soft serve. Freezing for an hour before serving will create a firmer texture.
New Vocabularies found	Fold, Dough, Stiff.
Comments	I like cocholate, and it seems easy to make.

 

Day 2 Saturday Date : on May 15, 2021
Time	20.00-21.00
Title	1. Bibimbap (Korean mixed rice with meat and assorted vegetables) 2. Tteokbokki (spicy rice cakes) 3. Bulgogi kimbap
Sources	1. https://mykoreankitchen.com/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/ 2. https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/ 3. https://mykoreankitchen.com/bulgogi-kimbap/
Materials/Ingredients	1. Meat and meat sauce 100g / 3.5 ounces beef mince (or other cuts) 1 Tbsp soy sauce 1 Tbsp sesame oil 1 tsp sugar – I used brown sugar 1/4 tsp minced garlic Vegetables and other 250g (0.6 pounds) mildly seasoned spinach 350g (0.8 pounds) mildly seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!) 100g (3.5 ounces) shiitake mushroom 120g (4.2 ounces) carrots (1 small) 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots) 3 to 4 serving portions of steamed rice 3 or 4 eggs (depending on the serving portion) Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil. Korean seasoned seaweed, shredded (long thin cut) Bibimbap sauce 2 Tbsp gochujang 1 Tbsp sesame oil 1 Tbsp sugar – I used raw sugar 1 Tbsp water 1 Tbsp roasted sesame seeds 1 tsp vinegar – I used apple vinegar 1 tsp minced garlic
	2. Main 350g / 12 ounces Korean rice cakes, separated 150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces 2 cups Korean soup stock (dried kelp and dried anchovy stock) 60g / 2 ounces onion, thinly sliced Tteokbokki sauce 3 Tbsp gochujang (Korean chili paste) 1 1/2 Tbsp raw sugar 1 Tbsp soy sauce 1 tsp minced garlic 1 tsp gochugaru (Korean chili flakes) Garnish 1 tsp roasted sesame seeds 1 tsp sesame oil 1 stalk green onion, finely chopped 1 Tbsp = 15 ml, 1 Cup = 250 ml
	3. Main 7 dried seaweed sheets 5 1/2 cups steamed short grain rice , cooled down 1 Tbsp toasted sesame seeds 14 g Perilla leaves , stems removed 500 g Bulgogi (Korean marinated beef) (1 pound), cooked 7 strips yellow radish pickle 14 strips seasoned burdock root 1 English or Lebanese cucumber (270 g / 10 ounces), seeds removed and julienned 1 medium carrot (220 g / 8 ounces), julienned (I used a mandoline slicer) 1 to 2 Tbsp sesame oil Rice Seasoning 3 Tbsp rice vinegar 2 Tbsp white sugar 1 tsp fine sea salt
How to make it	1. First, for meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavAour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it. Then, Mix the Bibimbap sauce ingredients in a bowl. Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins. Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.) Make fried eggs. (While sunny side up is common, you can make them per your preference.) Last, Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it.
	2. First, Unless your rice cakes are soft already, soak them in warm water for 10 mins Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked.  Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
	3. In a large bowl, mix the steamed rice with the rice seasoning and roasted sesame seeds. Place one seaweed sheet on a bamboo (sushi) mat and thinly spread the rice on the seaweed sheet. Place the prepared ingredients on top of the rice (in the lower centre of the rice) in the order of perilla leaves, Bulgogi, yellow radish pickles, seasoned burdock root, cucumber and carrots. Once all the ingredients are set, lift the bottom end of the sushi mat to cover the ingredients. Once you cover them, roll up the seaweed to the top. (Paste some water or put some rice pieces at the edge of the seaweed sheet, if it doesn’t stick) Roll the sushi roll with the bamboo mat once more to give a firm shape. Repeat this process with the remaining ingredients. Once you finish rolling them, paste the sesame oil onto the rolls to give extra nutty savory flavour and shiny look. Cut the Kimbap into bite size pieces and serve them on a plate.
New Vocabularies found	Assorted, Nutty, Wok.
Comments	I like to watch K-drama, and the food looks tasty and it seems easy to make.

 

Day 3 Sunday Date : on May 16, 2021
Time	13.00-14.00
Title	1. Fluffy Pancakes 2. Classic Waffles 3. Nutella Dorayaki
Sources	1. https://www.allrecipes.com/recipe/162760/fluffy-pancakes/ 2. https://www.allrecipes.com/recipe/20513/classic-waffles/ 3. https://www.manusmenu.com/nutella-dorayaki
Materials/Ingredients	1. ¾ cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 egg 2 tablespoons butter, melted cooking spray
	2. 2 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons white sugar 2 eggs 1 ½ cups warm milk ⅓ cup butter, melted 1 teaspoon vanilla extract
	3. 4 eggs 140 gms – 2/3 cup granulated sugar 2 tbsp honey 160 gms – 1 1/3 cup all purpose flour 1 tsp baking powder 1 tbsp water 1 tsp vegetable oil or spray for cooking 500 gms – 1 ¾ cup Nutella
How to make it	1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
	2. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
	3. In a large bowl, combine the eggs, sugar, and honey and whisk well until the mixture becomes fluffy. Sift the all purpose flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes. The batter should be slightly smoother now. Stir in 1 tablespoon of water. Depending on the size of the eggs you are using and how accurate your flour measurement is, the required water amount may vary, but it should be about 1 or 2 tablespoons. In the end,you will need to obtain a smooth, fluid batter. Heat a large non-stick frying pan over medium-low heat. Dip a paper towel in vegetable oil and coat the bottom of the pan with the oil. Then remove the oil completely (that's the secret to get evenly golden brown dorayaki). With a ladle, pour 3 tablespoons of the batter from 8 cm (3") above the pan to create 8 cm (3") diameter pancakes. When the surface of the batter starts to bubble, flip over and cook the other side. (It should take about 1 minute and 15-30 seconds to cook one side and 20-30 seconds on the other side). Transfer to a plate and cover up with a damp towel to prevent from drying. You do not need to oil the pan again. Continue making the pancakes until you have batter (you should be able to make about 12 pancakes). Make Dorayaki sandwiches by putting some Nutella in the centre. Put more Nutella in the center so the shape of the dorayaki will be curved (the centre should be thicker). Wrap the dorayaki with cling wrap until ready to serve.
New Vocabularies found	Skillet, Ladle , Surface.
Comments	It seems tasty by looking the visual.

 

Day 4 Monday Date : on May 17, 2021
Time	16-17.00
Title	1. Perfect Strawberry Milkshake 2. Quick and Easy Brownies 3. Iced Mocha Frappe
Sources	1. https://www.delish.com/cooking/recipe-ideas/a36342542/how-to-make-a-strawberry-milkshake/ 2. https://www.allrecipes.com/recipe/9599/quick-and-easy-brownies/ 3. https://www.allrecipes.com/recipe/247326/iced-mocha-frappe/
Materials/Ingredients	1. 8 frozen strawberries, quartered 1 c. milk 1 pt. strawberry ice cream Whipped Cream, for serving Strawberries, for garnish
	2. 1 cup butter, melted 2 cups white sugar ½ cup cocoa powder 1 teaspoon vanilla extract 4 eggs 1 ½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt ½ cup walnut halves
	3. 1 ½ cups cold coffee 2 cups whole milk ¼ cup chocolate syrup ¼ cup white sugar 1 tablespoon whipped cream (Optional)
How to make it	1. Place frozen strawberries and about ¾ cup milk in a blender and blend until strawberries are smooth. Add remaining ¼ cup milk and ice cream and blend until combined. Add more milk, if needed, to thin the milkshake to your desired consistency. Pour into glasses and top with whipped cream and a fresh strawberry for garnish.
	2. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired. Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.
	3. Pour coffee into an ice cube tray. Freeze until solid, 3 to 4 hours. Place frozen coffee cubes in a blender. Add milk, chocolate syrup, and sugar; blend until smooth. Pour coffee mixture into 2 glasses and top with whipped cream.
New Vocabularies found	Toothpick,  Cube tray.
Comments	It seems tasty and easy to make.

 

 

 

Day 5 Tuesday Date : on May 18, 2021
Time	21.00-22.00
Title	1. Popcorn Chicken 2. Spaghetti Sauce with Ground Beef 3. French Toast
Sources	1. https://www.allrecipes.com/recipe/261087/popcorn-chicken/ 2. https://www.allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef/  3. https://www.allrecipes.com/recipe/7016/french-toast-i/
Materials/Ingredients	1. 3 cups flour 2 teaspoons garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper 2 eggs 2 tablespoons lemon juice oil for frying 3 skinless, boneless chicken breasts, cubed
	2. 1 pound ground beef 1 onion, chopped 4 cloves garlic, minced 1 small green bell pepper, diced 1 (28 ounce) can diced tomatoes 1 (16 ounce) can tomato sauce 1 (6 ounce) can tomato paste 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon salt ½ teaspoon black pepper
	3. 6 thick slices bread 2 eggs ⅔ cup milk ¼ teaspoon ground cinnamon (Optional) ¼ teaspoon ground nutmeg (Optional) 1 teaspoon vanilla extract (Optional) salt to taste
How to make it	1. Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl. Heat 1 1/2 to 2 inches of oil in a large pot over medium heat. Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture. Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.
	2. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally. And finally, serve it.
	3. Beat together egg, milk, salt, desired spices and vanilla. Heat a lightly oiled griddle or skillet over medium-high heat. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
New Vocabularies found	Dunk, Simmer, Drain.
Comments	It looks tasty by looking the visual and the step isn’t that hard to make.