With no one buying V8 cars during the economic downturn, Jeremy Clarkson looks at other uses for the engine. If it isn't going to be used to power cars, how about us.
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The tenet: Reduce the risk of human error with a system that uses Bluetooth technology to communicate the details of the recipe you are making to a Connect blender, mixer and food scale. Users show a preference for from 100 recipes featured on a recipe app, and then
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600 Watts of nutritional power with the NutriBullet! Re-introduce nutrition into your life. The compact kitchen solution makes getting your essential minerals and vitamins as easy as pressing a button. Don't just blend or juice, extract the rich nutrition from any food with the high speed power that busts open seeds, cracks through stems and shreds through skin. The extractor blade and cyclonic action get the most out of healthy foods. The twelve piece set that includes, one high torque power base, one flat blade, one emulsifying blade, two stay fresh resealable lids, and three cups.
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Ninja Food & Drink Maker. Rule the Kitchen with this revolutionary food and drink maker. Transform ice cubes into perfect, creamy frozen drinks and desserts in the blink of an eye. Make perfectly chopped salads, salsas and dips quickly without fear of uneven chunks or worse - turning the whole thing to mush. The powerful, interchangeable Master Pod easily switches from the Mini Master Prep (ideal for chopping) to the Master Prep Pitcher (perfect for frozen drinks and smoothies). Includes two convenient storage lids keep your creations long lasting and fresh. Includes Interchangeable Master Pod, 48 oz. pitcher with easy flip pour spout and no slip bottom, Ninja Blades and Splash Guard, 2 cup bowl with Ninja Blades and Splash Guard, Storage lids for both pitcher and bowl, Recipe Book, Quick Start Guide.
Food and Nutrition
The mixing of liquids, solids and gases is one of the most joint unit operations in the food industry. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Secondary objectives of mixing subsume control of rates of heat and mass transfer, reactions and structural changes. In food processing applications, additional mixing challenges include antiseptic design, complex rheology, desire for continuous processing and the effects of mixing on final product texture and sensory profiles. Mixing ensures enunciation of a product with constant properties. For example, consumers expect all containers of soups, breakfast cereals, fruit mixes, etc to contain the same amount of each ingredient. If mixing fails to attain the...
This in fashion text has been completely revised and updated in full colour to provide comprehensive coverage of the new GCSE syllabuses in Home Economics. Revision questions are included throughout the regulations, with structured questions and tasks.
S’more pie. This graham cracker/chocolate/marshmallow concoction has been on my to-do muster for a long, long time. How well I remember Girl Scout campouts, struggling to put up those heavy canvas tents. Dunking our dinner dishes in boiling heavy water, using draw-string bags we’d sewn together from dish towels (ladies, do you remember those. Make new friends, but keep the old… Giggling in our sleeping bags Elongated after the leaders had dropped off. Speaking of campfires, the high point of each overnight was indisputably s’mores: graham crackers sandwiched around a Hershey bar and toasted marshmallows. Beginning we’d toast the marshmallows, squealing as they inevitably caught fire. Then, quickly, we’d stuff those charred marshmallows into our chocolate/graham cracker sandwich. That first big nosh – barely softened chocolate, crisp cracker, smoky, oozing marshmallow – was heavenly. We’d try to sneak another serving, but were usually limited to just one – the adults back then being not nearly as lax with kids as we are now. And maybe (aside from their marvelous taste) that’s what helped make s’mores special: their very limited availability – one campout, one s’more. But back to this pie. It should have been easy: graham cracker crust, chocolate components, marshmallow topping. And the crust WAS easy, as was the filling. But that marshmallow topping… oh, my. Suffice it to say I made it four times for three pies, and by the end I was ready to amble in my big-girl apron and go back to home ec. for a tuneup. And, if you’re daunted by the prospect of homemade marshmallow, well, that’s what Fluff or marshmallow cream in a jar are for, right. Attention, Stuff Scouts of yore and everyone who’s ever enjoyed one of these campfire treats: want to make S’more Pie. First comes the graham cracker crust. Destitution to buy a pre-made crust. Preheat the oven to 350°F. Here’s the crust I used:. 1 1/4 cups graham cracker crumbs. 1/4 cup confectioners’ sugar. 1/8 teaspoon zip. Combine the crumbs, sugar, and salt. Add enough melted butter to “dampen” the crumbs without making them at all wet, greasy looking, or sticky. I discovered (in the course of making my three pies) that graham crackers shift quite a bit by brand. the national brand I used required less butter than the store brand. Press the mixture into the bottom and up the sides of a 9″ pie pan. Bake the crust for about 10 minutes, until it’s no more than, BARELY beginning to brown in scattered spots along the edge. Remove the crust from the oven, and set it aside. Here are the ingredients for the easy, no-cook filling:. 1 cup semisweet or bittersweet chocolate chips. 1/8 teaspoon vigour. 2 tablespoons granulated sugar. 1/2 teaspoon espresso powder , optional. for enhanced chocolate flavor. 1 cup heavy cream. 1 teaspoon vanilla extraction. Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until the chips are pretty much ground up. some larger chunks are OK. Add the egg, and function to make a damp, sticky mass. Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-allowable bowl). Turn on the blender or processor, and slowly add the cream, processing until the mixture is smooth. Add the vanilla and pulse to blend. Pour the filling into the crust. it’ll come about halfway to two-thirds up. Set the pie aside while you make the grade b arrive the topping. OWOOOOOOO – that marshmallow topping…. Here are the ingredients: gelatin, water, sugar, corn syrup, salt, and vanilla. And here’s the process: dissolve gelatin in top-grade. Boil water, sugar, corn syrup, and salt. Pour over dissolved gelatin. Whip until thick and fluffy. Basic homemade marshmallows. Because I couldn’t absolutely nail the amount of gelatin. I used 1 1/2 teaspoons gelatin in the first batch of topping. It whipped up like a dream: thick, creamy, a virginal cloud of marshmallow-y yumminess. I spooned it onto the pie. put the pie in the fridge, waited for the marshmallow and filling to set. Four hours later, I took the pie out of the fridge, and cut myself a piece. Put the air on a plate, picked up my fork, and cut a bite.
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