Sunflower seeds can be either eaten fresh or used as ingredients in baking bread and other dishes. They are great sources of healthy fatty acids and are popular in desserts and candy. Several sunflower aficionados are adding more flavor to the seeds by creating their own brine. The Native Americans were the first humans who discovered that sunflower seeds are quite tasty to eat. They ground it to become a healthy flour to be used in preparing a variety of dishes or bake sweets and cakes.
You can make your own sunflower seed brine by initially washing the seeds then putting them in a large bowl with cold water. Stir well until dirt and sediments settle down the bowl and the particles are floating up.
You don’t need to create brine if you want to eat sunflower seeds without shells. Brine is only suitable of adding flavor to sunflower seeds with shells. Spices and salt can be added to sunflower seeds with no shells, and you can put some vegetable oil (much better if sunflower oil is used) to make the spices stick with the kernels.
Then, roasting sunflower seeds comes next. This is just optional but if you want your seeds to last longer, this is a good idea. You can leave it out when you plan to eat the seeds right away. To roast sunflower seeds, place them in a single layer on a plate. Then, turn the oven to 275 degrees C and put the plate in it. The seeds will be cooked for about 10 minutes. Don’t leave them in the oven for long since they burn easily.
The sunflower seeds can be now dipped in brine after being cooled down. There are brine recipes that are suitable for both roasted and non-roasted sunflower seeds. You can find a lot of recipes online or you can experiment on your own by adding the spices that you like to add.
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Categories: Bird Food Tags: Baking Bread, Brine Recipes, Cakes, Cold Water, Desserts, Dining Table, Dishes, Fatty Acids, Flour, Food, Food Ingredients, Healthy, Healthy Food, Ingredients, Kernels, Particles, Roasting Sunflower Seeds, Sediments, Seeds, Shells, Single Layer, Spices, Sunflower, Sunflower Seed, Vegetable Oil
Most people really enjoy Deep fried turkey, chicken and fish especially when cooked outdoors. So what are the secrets to great tasting non-greasy deep fried food outdoors?
In reality there are no secrets, deep-frying is fast and easy and the results are great so long as you follow some simple tips and providing you have the right equipment.
For great equipment we recommend the exceptional quality Bayou Classic range of turkey deep fryers and fish fryer kits that come in aluminum and stainless steel. You’re best off with one of the kits as they provide all you need for great deep frying, including: a rack to hold the bird, hooks for lifting the bird in and out, the all important deep frying thermometer and injectors for injecting your favorite, wonderful flavored marinades; and when you’re not using them for deep frying they can be equally easily used for steaming and boiling.
So what are the ten guiding principles to great deep fry cooking? They are simple, straight forward and as follows:
Its essential that you know the correct cooking temperature for the oil and the meat or fish that you’re cooking. If the oil is too cool then the water inside the food will not cook the food quickly and oil will begin to penetrate the meat spoiling the flavors and worse making it greasy, meaning unhealthy. Remember, it is not the oil that cooks your food it’s the water vapor inside the meat that the oil heats up that does the cooking so make sure you’re cooking at the right temperature; for this reason never deep fry without a deep fry thermometer . Never over cook meat in a deep fryer or again the oils will penetrate the bird after all the vapor has been used up within it;
Make sure that you don’t over fill the stockpot. If you’re unsure about how much oil to use here is a simple test to get the level right. Put the bird into the stockpot whilst its still cold. Then fill the stockpot with cold water so that it just covers the bird. Then remove the bird and make a note of the water level; this is the level to which you should fill the stockpot with oil when preparing to cook….. [url=http://www.planyourdinner.com]special recipes[/url].
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Categories: Bird Feeders Tags: Aluminum, Cold Water, Cook Meat, Cooks, Deep Fried Food, Deep Fried Turkey, Deep Fryer, Fish Fryer, Flavors, Food, Fried Fish, Fry Thermometer, Guiding Principles, Marinades, outside, prepared, Simple Test, Stainless Steel, Stockpot, Turkey Deep Fryers, Turkey Fryer, Turkey Fryers, unhealthy, unhygienic, Water Vapor