Pain Perdu-How To Make French Toast

Velvety on the inside, crisp on the outside, great French toast is like the delicious love child of bread and custard. Here’s how to make it yourself.
You Will Need

* A large, shallow dish
* 1 large egg, beaten
* 2 tbsp. melted unsalted butter
* 3/4 c. milk
* 2 tsp. vanilla extract
* 2 tbsp. sugar
* 1/3 c. unbleached all-purpose flour
* 1/4 tsp. salt
* 5 thick slices of challah bread, or sandwich bread
* A large skillet and a spatula
* Extra unsalted butter
* A wire baking rack
* A rimmed cookie sheet
* 2 tsp. your favorite liqueur
* Powdered sugar
* Maple syrup
* Jam

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Step 1: Mix the wet ingredients

In a shallow dish, whisk together the liquid ingredients until they’re thoroughly blended.

For a different flavor, substitute two teaspoons of your favorite liqueur for the vanilla extract.
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Step 2: Add the dry ingredients

Add the dry ingredients to the wet ones, and whisk them together until they’re fully incorporated.
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Step 3: Preheat your skillet and oven

Preheat your skillet at a moderate temperature for several minutes, and preheat your oven to 200 degrees.
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Step 4: Dip the bread

Dip a piece of bread in the egg mixture for about 30 seconds per side. Placed the soaked bread on a separate plate, and repeat with the other slices.
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Step 5: Cook

Melt a tablespoon of butter in your skillet, and place the bread in the pan in a single layer. Cook on each side until the bread is golden brown.

If you can’t fit all your bread into the skillet, make multiple batches, adding a tablespoon of butter for each new batch.
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Step 6: Warm the toast

If you’re serving a crowd, you’ll want to keep your already-cooked French toast warm while your new batch is cooking. Set a wire baking rack on top of a rimmed cookie sheet in the oven, and place the cooked slices of toast on top of the rack. They’ll stay warm without getting soggy.
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Step 7: Serve

Top your French toast with a dusting of powdered sugar, a pour of syrup, or a spoonful of your favorite jam, and enjoy!

In France, French toast is called pain perdu, which means “lost bread.”

How to Make Gyudon-Japanese Beef Rice Bowl

Ingredients for Gyudon
(serves 2)
200g Thinly Sliced Beef With A Little Fat (0.441 lb)
1/2 Onion (130g/4.59 oz)
5g Ginger (0.176 oz)
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water (3.38 u.s. fl. oz)
1/2 tsp Granulated Dashi
2 Eggs
Beni Shoga - Japanese Pickled Ginger
Shichimi - Seven Flavor Chili Pepper
Scallions
Steamed Rice

original from:,,cookingwithdog,,

How To Make Boiled Egg And Soldiers

Boiled Egg and Soldiers Recipe. A childhood favourite, but adored by big kids too. The old one's are always the best! Taste our Boiled Egg and Soldiers recipe.

Breakfast:
How To Make Boiled Egg And Soldiers
Step 1: You will need
* 1 large egg
* slices bread
* 15 g butter
* small saucepan
* plate
* large spoon with holes
* egg cup
* knife
* teaspoon
* timer

1.
Step 2: Cook the egg

There are different ways of cooking soft boiled eggs, but this is the simplest. Use the large spoon to gently lower the egg into the cold water. Then bring the water to the boil. When the water boils, leave the egg for a further 3 minutes.
2.
Step 3: Toasted Soldiers

But while the egg is cooking you can toast the bread.

When done, remove the toast and spread a little butter on one side. Then slice into strips about 2 centimetres wide, you should be able to get 4 strips from one slice of toast. Your soldiers are now ready for action.
3.
Step 4: Remove the egg from the boil

As soon as the 3 minutes are up, place the boiled egg into an egg cup.

Slice off the top immediately with a knife - if you don't the egg will continue to cook, and the yolk will harden.
4.
Step 5: Marshall your forces

Put the soldiers alongside, ready for dipping.
5.
And serve

How To Make Poached Eggs

Poached Eggs Recipe. Why not try poached eggs instead of the usual boiled or fried? You'll soon get hooked! A great accompaniment to toast. Relish our Poached Eggs recipe.
Step 1: You will need …
Units:

* 4 eggs
* 5 tbsp vinegar
* 2 tbsp salt
* pepper
* 1 frying pan
* 4 rings
* 1 fish slice
* 4 ramekins


Breakfast:
How To Make Poached Eggs

Step 2: Heat the water

Place a pan, half filled with water, on a medium heat. Add the vinegar and salt. Place the four metal rings in the pan and bring to a simmer.
Step 3: Break the eggs into the ramekins

Crack one egg on the side of the ramekin and then carefully break it in. Repeat with the remaining 3 eggs.
Step 4: Poach the eggs

Carefully pour each egg into one of the four rings and leave to cook for 3-4 minutes.
Step 5: Remove the rings

With a cloth to protect your hands remove the metal rings from the pan, leaving the eggs still in.
Step 6: Serve

Take the pan off the heat and serve the eggs immediately on some toast, seasoning to taste just before serving.

How To Make Chocolate-Flavoured Fudge

Visit DyannBakes.com for this clips recipe.
The offer is with many, many recipes.
Invented in the United States over 100 years ago, this classic confection is made by boiling sugar in milk or cream to the soft-ball stage, and then beating the mixture while it cools to acquire a smooth creamy consistency. Extremely rich and always delicious, fudge makes a great homemade gift to share with family and friends.

What You Will Need
3 cups granulated sugar
10 fluid ounces of half and half
2 1/2 ounces of light corn syrup
Pinch of salt
7 ounces unsweetened chocolate, finely chopped
1 1/2 ounces unsalted butter, cut into cubes
1 1/2 teaspoon vanilla extract
1 cup walnuts, coarsely chopped (optional)
Instructions
1. Line an 8-inch square baking pan with foil so that the foil extends 2
inches beyond the sides of the pan. Lightly butter the bottom and
sides.
2. In a heavy saucepan add the sugar, half-and-half, and corn syrup.
Stirring constantly with a wooden spoon, cook the mixture over mediumlow
heat for 5 to 10 minutes, or until the sugar crystals are completely
dissolved. Do not let the mixture boil. Remove the pan from the heat.
Add the chocolate and salt, and stir until completely smooth.
3. Return the pan to the heat and insert a candy thermometer, taking
care that it does not touch the bottom of the pan. Bring the mixture to
a gentle boil over medium-low heat. Cook the syrup without stirring
until the thermometer registers 234° (soft ball stage). If necessary,
adjust the heat to low; the surface of the syrup must boil evenly and
gently to avoid scorching the fudge. Carefully take the pan off the heat
and remove the candy thermometer. Immediately wash the
thermometer in hot water.
4. To cool the fudge, drizzle and evenly distribute cold water on a marble
slab or an inverted sheet pan set on a wire rack. Holding the saucepan
containing the hot fudge close to the surface of the marble/sheetpan,
slowly pour the fudge on to the surface. Do not scrape out the fudge
that clings to the bottom and sides of the pan. Evenly distribute the
butter cubes on the surface of the fudge, and allow them to melt.
5. Using a bench scraper, manipulate the fudge across the surface of the
marble/sheetpan until the butter is completely incorporated. Spread
the fudge out on the marble/sheetpan and sprinkle the vanilla on the
surface. Work in the vanilla until it is incorporated. If adding nuts,
sprinkle into mixture at this point. Continue cooling the fudge, working
it until it loses it’s shine the surface becomes dull. The fudge will
become sticky and more difficult to move across the work surface as it
cools.
6. Once the fudge has thickened and is dull in appearance, transfer it to
the prepared pan. Smooth the fudge into the corners of the pan, and
allow it to rest for at least 2 hours before serving.
7. Cut into bit-sized pieces and enjoy!