NEW YORK CHEESECAKE !!
Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta; Germany and Poland use quark cheese.
The type of cheese not only affects texture and taste but the ability to incorporate certain types of ingredients. When cheesecake batter is too thin, many cheesecakes will not be structurally sound and fall apart at the table. One way to get around this is to use unflavored gelatin or a little cornstarch beaten with the eggs.
A common difficulty with baking cheesecakes is its tendency to "crack" when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cheesecake in a hot water bath to ensure even heating. Other methods include blending a little cornstarch into the batter or baking the cheesecake at a lower temperature and slow cooling it in the oven, turned off, with the door ajar. If these methods fail, a common practice is to cover the top of the cheesecake with toppings such as fruit, whipped cream, or cookie crumbs.
Alternatively cracks can also be reparied by simply using a flat knife and some warm water. After the cake has been chilled for a few hours, simply dip the kinfe in warm water and mold the cheesecake as if sculpting. Cracks and uneveness can easily be taken care of in this fashion. This method also works well for repairing the sides and giving the final cheesecake a flawless look. For crater size cracks, try using the bits that are stuck on the side of the pan to help repair the damage.
Another common problem, particularly with baked cheesecakes, is that the biscuit base becomes too soft. For extra crunch, replace around a quarter of the crushed biscuits with grape nuts.
Many types of cheesecake are essentially custards, which can lead a novice baker to overcook them, expecting them to behave like true cakes.
A sour cream-style cheesecake uses close to a 1:1 volume ratio of cream cheese to sour cream to make the traditional texture that crumbles like a good roquefort cheese with a distinctive sunken center and a golden-colored top from the Maillard reaction. An extra egg white brushed on the top can achieve the same effect in less time if you desire the cheesecake to be "gooey" when set.
The type of cheese not only affects texture and taste but the ability to incorporate certain types of ingredients. When cheesecake batter is too thin, many cheesecakes will not be structurally sound and fall apart at the table. One way to get around this is to use unflavored gelatin or a little cornstarch beaten with the eggs.
A common difficulty with baking cheesecakes is its tendency to "crack" when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cheesecake in a hot water bath to ensure even heating. Other methods include blending a little cornstarch into the batter or baking the cheesecake at a lower temperature and slow cooling it in the oven, turned off, with the door ajar. If these methods fail, a common practice is to cover the top of the cheesecake with toppings such as fruit, whipped cream, or cookie crumbs.
Alternatively cracks can also be reparied by simply using a flat knife and some warm water. After the cake has been chilled for a few hours, simply dip the kinfe in warm water and mold the cheesecake as if sculpting. Cracks and uneveness can easily be taken care of in this fashion. This method also works well for repairing the sides and giving the final cheesecake a flawless look. For crater size cracks, try using the bits that are stuck on the side of the pan to help repair the damage.
Another common problem, particularly with baked cheesecakes, is that the biscuit base becomes too soft. For extra crunch, replace around a quarter of the crushed biscuits with grape nuts.
Many types of cheesecake are essentially custards, which can lead a novice baker to overcook them, expecting them to behave like true cakes.
A sour cream-style cheesecake uses close to a 1:1 volume ratio of cream cheese to sour cream to make the traditional texture that crumbles like a good roquefort cheese with a distinctive sunken center and a golden-colored top from the Maillard reaction. An extra egg white brushed on the top can achieve the same effect in less time if you desire the cheesecake to be "gooey" when set.
~ CHOC MILKSHAKE ~
do want your own choc milkshake ??
Here are a few:
Wicked Chocolate Milkshake: 1
3 large (50ml) scoops of chocolate ice cream
20ml chocolate topping
20ml caramel topping (or use smooth peanut butter)
400ml milk
20ml Extra Chocolate & Caramel Topping
1 scoop chocolate ice cream, for serving
Chocolate sprinkles (optional)
Into a large blender or Jug place the Chocolate Ice Cream, Toppings and Ice and milk.
Blend until well combined.
Pour the extra chocolate topping into a tall glass and roll the glass to coat the inside with the chocolate, then add the caramel topping and roll once again.
Pour the milkshake carefully into the centre of the glass and using a long spoon make a swirling pattern on the inside of the glass.
Serve Garnished with an Extra scoop of chocolate Ice Cream and sprinkle with chocolate.
* * * *
Chocolate Milkshake:
1 cup ice cold full cream milk
a few sqeezes chocolate syrup
1/4 cup cream
3 scoops of the best quality chocolate ice cream you can find
Blend all ingredients till frothy in a blender or smoothie maker.
Top with whipped cream
* * * *
Chocolate Banana Milk Shake: 1
1 cup vanilla or chocolate ice cream
3/4 cup whole milk
1 small banana
4-5 tablespoons chocolate syrup
In a blender, process all the ingredients until they are just combined. Pour into a chilled glass. Serve immediately.
* * * *
White Chocolate Milkshake:
60g Quality White Choc (Green&Blacks..)
150ml Single Cream
2 Scoops Vanilla Ice Cream
1/4 Milk
Flakes of Dark and White Choc
Gently heat Cream and White Choc, when melted, leave to cool! Once chilled, blitz all ingredients and decorate with Chocolate flakes!!
* * * *
Fruity-Choc II:
1 medium banana, frozen
3/4 cup ice-cold nonfat milk
1 1/4 cups regular chocolate ice cream (not premium)
1/2 teaspoon chocolate syrup
In a blender, combine banana and milk until smooth and frothy. Pour into a tall glass. Top with chocolate ice cream. Drizzle with chocolate syrup.
* * * *
Choc Milkshake: 4
4 teaspoons thick chocolate desert sauce
600ml skim milk
1/4 cup chocolate flavouring
12 ice cubes
4 scoops light vanilla icecream
Put thick chocolate dessert sauce on the end of a teaspoon and make chocolate dots on the sides of 4 tall glasses. In a blender or food processor, pour 600ml skim milk, 1/4 cup of chocolate flavouring and the ice from 1 tray of ice cubes. Process until crushed and smooth. Pour milkshake into glasses, top with a scoop of light vanilla ice cream and serve.
* * * *
Choc-Mocha Milk Shake: 4
1 cup milk
2 cups vanilla ice cream, softened
1 teaspoon vanilla
2 tablespoons chocolate syrup
2-3 tablespoons coffee syrup (usually in coffee aisle of grocery store) (optional)
1 Combine all ingredients, mixing until foamy.
2 Spoon into glasses.
* * * *
Enjoy!
Wicked Chocolate Milkshake: 1
3 large (50ml) scoops of chocolate ice cream
20ml chocolate topping
20ml caramel topping (or use smooth peanut butter)
400ml milk
20ml Extra Chocolate & Caramel Topping
1 scoop chocolate ice cream, for serving
Chocolate sprinkles (optional)
Into a large blender or Jug place the Chocolate Ice Cream, Toppings and Ice and milk.
Blend until well combined.
Pour the extra chocolate topping into a tall glass and roll the glass to coat the inside with the chocolate, then add the caramel topping and roll once again.
Pour the milkshake carefully into the centre of the glass and using a long spoon make a swirling pattern on the inside of the glass.
Serve Garnished with an Extra scoop of chocolate Ice Cream and sprinkle with chocolate.
* * * *
Chocolate Milkshake:
1 cup ice cold full cream milk
a few sqeezes chocolate syrup
1/4 cup cream
3 scoops of the best quality chocolate ice cream you can find
Blend all ingredients till frothy in a blender or smoothie maker.
Top with whipped cream
* * * *
Chocolate Banana Milk Shake: 1
1 cup vanilla or chocolate ice cream
3/4 cup whole milk
1 small banana
4-5 tablespoons chocolate syrup
In a blender, process all the ingredients until they are just combined. Pour into a chilled glass. Serve immediately.
* * * *
White Chocolate Milkshake:
60g Quality White Choc (Green&Blacks..)
150ml Single Cream
2 Scoops Vanilla Ice Cream
1/4 Milk
Flakes of Dark and White Choc
Gently heat Cream and White Choc, when melted, leave to cool! Once chilled, blitz all ingredients and decorate with Chocolate flakes!!
* * * *
Fruity-Choc II:
1 medium banana, frozen
3/4 cup ice-cold nonfat milk
1 1/4 cups regular chocolate ice cream (not premium)
1/2 teaspoon chocolate syrup
In a blender, combine banana and milk until smooth and frothy. Pour into a tall glass. Top with chocolate ice cream. Drizzle with chocolate syrup.
* * * *
Choc Milkshake: 4
4 teaspoons thick chocolate desert sauce
600ml skim milk
1/4 cup chocolate flavouring
12 ice cubes
4 scoops light vanilla icecream
Put thick chocolate dessert sauce on the end of a teaspoon and make chocolate dots on the sides of 4 tall glasses. In a blender or food processor, pour 600ml skim milk, 1/4 cup of chocolate flavouring and the ice from 1 tray of ice cubes. Process until crushed and smooth. Pour milkshake into glasses, top with a scoop of light vanilla ice cream and serve.
* * * *
Choc-Mocha Milk Shake: 4
1 cup milk
2 cups vanilla ice cream, softened
1 teaspoon vanilla
2 tablespoons chocolate syrup
2-3 tablespoons coffee syrup (usually in coffee aisle of grocery store) (optional)
1 Combine all ingredients, mixing until foamy.
2 Spoon into glasses.
* * * *
Enjoy!
+ variety ice-cream +
Dietary of ice cream
Ice cream may have the following composition:
Greater than 10% milkfat and usually between 10% and as high as 16%
fat in some premium ice creams:
9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk:
12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners:
0.2 to 0.5% stabilisers and emulsifiers:
55% to 64% water which comes from the milk or other ingredients.
fat in some premium ice creams:
9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk:
12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners:
0.2 to 0.5% stabilisers and emulsifiers:
55% to 64% water which comes from the milk or other ingredients.
These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, however, the percentages by weight are more relevant.
Even the low fat products have high caloric content: Ben and Jerry's No Fat Vanilla Fudge contains 150 calories per half cup due to its high sugar content.NYUM nyum PIZZA LAAAA . . . . !!
Records
- The largest pizza was at the Norwood Pick 'n Pay hypermarket in Johannesburg, South Africa. According to the Guinness Book of Records the pizza was 37.4 meters in diameter and was made using 500 kg of flour, 800 kg of cheese and 900 kg of tomato puree. This was accomplished on December 8, 1990.
- In Feltham, London, a record for the farthest food delivery was achieved by Lucy Clough of Domino's. A vegetarian supreme pizza was cooked on November 17, 2004 and travelled 10,532 miles (16,950 km) to its delivery point in Melbourne, Australia, on November 19, 2004. The record is in the 2006 version of the Guinness Book of Records.
- The most expensive pizza was made by the restaurateur Domenico Crolla, which included toppings such as sunblush-tomato sauce, Scottish smoked salmon, medallions of venison, edible gold, lobstercognac and champagne-soaked caviar. The pizza was sold at auction for charity for £2,150. marinated in the finest
- What has been called "the world's most extravagant pizza" is available at New York's Nino's Bellissima restaurant. Topped with six varieties of caviar, chives, fresh lobster and crème fraîche, this 12-inch (30 cm) pie, called the "Luxury Pizza", retails at US$1,000.00 (or $125.00 a slice).
''house of chocolate''
the info of chocolates
Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure. Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animals, such as dogs and cats.
Chocolate has become one of the most popular flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.
White chocolate is formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all. Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning it can be consumed by animals.
Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.Dark chocolate, with its high cocoa content, is a rich source of the flavonoidsepicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.
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