Tag: mistakes

5 mistakes of homemade ice cream – Italian Cuisine

Do the homemade ice cream, cone without ice cream maker, it has become a habit of many people. You can choose quality ingredients and you can create unusual and particular flavors. But what are the mistakes that must absolutely be committed? We found five.

Mistake 1: Fats

Ice cream needs to be creamy a fat part.
If you want a fat-free dessert maybe ice cream is not for you.
Of course you can prepare a sorbet that is rich in sugar and is not ice cream anyway.
So let it be the cream in creamy flavors or l'coconut oil in those with fruit, it is necessary to add a fat in the basic preparation.

Mistake 2: The cream

We still talk about the basis of ice cream because in the end it is the one that matters most.
The basis of all ice creams is practically always one English cream. Some tastes don't have the eggs, but they have cream, but in any case it is always a preparation that involves a first phase of cooking.
This cream must have a perfect consistency and must be filtered if necessary to avoid the presence of lumps.

Mistake 3: Random ingredients

Since you have the opportunity to make a good ice cream at home, don't waste it using poor ingredients.
If you choose the chocolate make it the best.
If you choose the fruit follow the seasonality.
If ice cream is a simple taste cream, used eggs fresh.
The raw material makes the difference!

Mistake 4: The temperature

To prepare a good homemade ice cream, you need to use very cold baskets, which have remained in the freezer for at least an hour.
This applies to ice cream makers, but also to food processors that have steel baskets, such as the Thermomix for example.
And then watch out for cooking. Once you have prepared the base cream by cooking cream, sugar and eggs, you have to let it cool perfectly before processing it to turn it into ice cream.

Error 5: Freeze-thaw

Once frozen, the ice cream can be stored in the freezer for a few days.
If you take it out of the freezer to portion it, do it in the shortest time possible.
If it is too cold to be portioned, wait for it to soften a bit, but then consume it all.
Fruit ice creams, having less fat, are those that remain frozen for a long time so if you make a large quantity of them, freeze them in small portions. A good habit that is worth the same for those with cream. Single-portion cups are always the best solution… also not to eat too much!

How to make homemade ice cream

500 ml whole milk or fresh cream
100 g egg yolks
175 g sugar
Vanilla pod

First, heat the milk or cream in a saucepan and dissolve the sugar.
Then add the egg yolks, stirring with a whisk and keeping the heat very low.
Once the temperature of 85 ° is reached, turn off the heat and stir again to prevent the eggs from coagulating.
Yes, it is essential to have a kitchen thermometer.
Let the mixture cool first out of the refrigerator and then in the refrigerator for a couple of hours.
Once cold, work it in the ice cream maker with the frozen basket.
Put the ice cream in the freezer and consume it within 7 days.
If you prefer, divide it into practical single portions.

The recipe for fake fruit ice cream

It's the smartest ice cream there is.
It is prepared at home without an ice cream maker and can be the basis for many different variations.
Frozen bananas are the basis. Just cut them into slices and put them in the freezer.
Blend them once frozen by adding coconut oil to make the mixture creamy and dates to add some sweetness. At this point you can create your favorite ice cream by enriching it with cocoa and chocolate chips for example, or with frozen avocado or frozen berries.
This dessert is perfect for children's snack because it hides the fruit!

Browse the tutorial for more tips on homemade ice cream preparation

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5 mistakes not to make with stuffed vegetables – Italian Cuisine

There are many reasons not to give up stuffed vegetables, to be prepared however following our advice

Summer delight, the stuffed vegetables they are a delicious dish to prepare for many reasons: you can make them with many vegetables (like tomatoes, pepperoni, eggplant, zucchini), you can range with your imagination in filling them, they are not too caloric (unless you overdo it with the filling!) and they are also delicious the next day without needing to heat them.

Stuffed vegetables: mistakes not to be made

To avoid compromising their success, however, there are some mistakes to avoid. Here are what they are.

1. Don't let the vegetables run out of water

To have a dry and crunchy result instead of a boiled and sad vegetable, one must remember to lose their water to vegetables, so that once put in the oven or in a pan they will brown well. Then open the vegetables in two, sprinkle them with salt and let them rest for at least 30 minutes. Then rinse them, dry them and stuff them!

2. Ignore the soft part

Unless you use it rice or cous cous as a filling, remember to always insert a soft part, which serves as a binder, otherwise you will have a filling in small pieces that will be neither beautiful to see nor to eat. Then add the other ingredients of the crumb soaked in milk and then squeezed, boiled potatoes or eggs. Your filling will be so uniform and well blended.

3. Digging different thicknesses

When you dig a vegetable and then fill it, it is essential that the external part have all the same thickness, otherwise you will find yourself in a raw and burnt area. So be very careful with the brush or knife, and remember that the right size of pulp to be left attached to the vegetable is about 5 mm.

4. Exaggerate with the filling

Good that you like rich things, but when stuffing a vegetable it is essential do not overdo it with the filling, which otherwise will come out, will form cooking water and irreparably moisten your vegetables, giving you the "boiled" effect. Remember, therefore, that the filling, whatever it is, must not overflow, but be completely contained by the vegetables.

5. Wrong cooking times

Often vegetables and fillings have different consistencies and different cooking times. Depending on the filling you decide to use, it will be good to check how long it could be cooked, to decide whether the vegetable container needs, for example, a Preventive "scottatina". In the case of courgettes stuffed with meat, for example, it would be good to cook the emptied courgettes in the oven for 10 minutes, and only then fill them. Otherwise, cooking the courgette would release a lot of water, which it would go to moisten the filling too much, boiling it.

In the tutorial some more tips for perfect stuffed vegetables

5 mistakes made with mixed fried fish – Italian Cuisine

Being able to get a good fried fish is not so obvious. For a satisfying result, start avoiding these 5 mistakes

The mixed fried fish it is one of those iconic dishes, which everyone would like to know how to prepare but which often keeps us away for fear of not being able to obtain a result that is up to par, but on the contrary with fish that are plump and torn on the plate. It is a second that knows no season and with a version in each region, with the use of different fish species, fried with or without batter. This is not a simple preparation, but following our advice you will at least avoid the 5 mistakes with mixed fried fish that too often are done by running this recipe. Let's see what they are.

5 mistakes with mixed fried fish

Wrong the oil for frying

The secret of perfect frying lies in the oil, which must have a high smoke point. The most suitable is thepeanut oil, whose smoke point is close to 210 °. This characteristic makes the food fry without the oil burning, transmitting to the fish that unbearable stinging smell.

Choose the wrong fish

Each region has its own recipe for mixed fried fish, but the ingredients that cannot be missing are squid, red mullet, shrimp, anchovies, cod and baby octopus. Leave alone octopus, cuttlefish or various fillets.

… and not fresh

The quality of the fish is unquestionable: it must be very fresh, smell of the sea and have a firm texture. Avoid frozen fish, in cooking they would release water, making frying soft and flabby.

Batter yes, batter no

A very hot topic is that of batter. Fish fry purists say no. The rule is to pass the fish in the flour, but not any, the semolina, for a few minutes, then sieving them in a colander to remove the excess and immediately dip them in the hot oil.

Cook in a little oil

This is perhaps the most unforgivable mistake. As if one thought that if there is little oil, the fish will get better. Quite the opposite. To fry well it is necessary fry a few fish at a time, so the seasoning temperature will not drop. And cook in abundant oil, so that the fish is completely covered with it: in this way it will take a few minutes for each piece, which will be dry and crisp.

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