Jump to content
Gourmet India

Foodery Inc

  • Content count

  • Joined

  • Last visited

Community Reputation

0 Neutral
  1. I’ve decided to kick off our blog by talking about this incredible fruit I had on my trip to Japan – umeboshi Plum! Pickled umeboshi plum is made from the Ume fruit. These young sour fruits are picked in July and are then fermented and soaked in vinegar, to bring us the insanely sour and salty pickle. It is honestly, very difficult to eat by itself and I wouldn’t recommend it unless you like to assault your taste buds to keep them on their toes. Umeboshi (Photo caption - Ume – a cross between an apricot and a plum) History Time! These salty-sweet plums are additionally thought to have strong restorative properties from giving samurai warriors an additional jolt of energy for battling, combatting aftereffects, and by and large helping to fight off sickness. How to eat Umeboshi Check out our latest Video Compilation on YouTube about the sourest pickle in the world, the Umeboshi. Pickled Umeboshi plum can be consumed whole or in paste form. Due to the extreme sour nature of the pickle, it is traditionally enjoyed with plain steamed rice to balance out the flavour. They are also commonly used as a condiment in many Japanese dishes to provide a welcome sharp taste to compliment the other, usually more dull tastes. They're an exciting addition to bento boxes and often eaten as the centre of Onigiri rice balls. After its introduction to America, Umeboshi paste has also been increasingly used as a salad dressing to add that extra tangy flavour. An Umeboshi a Day… The Far Eastern equivalent to Apple – not only is Umeboshi pickled plum a potent hangover remedy, moreover, it is regarded as having remarkable medicinal qualities. Umeboshi The Japanese began trying to reap the health benefits of the Umeboshi Pickled Plum almost 200 years ago. In this process, Bainiku ekisu – plum extract was developed. It is a dark liquid made when sour green ume plums are turned into a reduction by cooking them slowly and reducing its most active ingredients into a concentrated form. Bainiku Ekisu is usually had with hot water and honey – like a tonic. This plum extract is also formed into pills, called meitan. Both these by-products of the plum are very high in citric acid - over ten times more than lemon juice. Tip – Let the Hangover Go Umeboshi is considered to be an excellent cure for hangovers. All you have to do is – Brave the oncoming attack on your taste buds and pop a piece of the plum into your mouth. The sourness and the saltiness kick your senses back into attention zone. Many natural healers around the world feel that these concentrated forms of Japanese plums are among the world's most effective natural medicines. But this tip was all you needed to know.
  2. Foodery Inc

    Meringue Cookies Recipe!

    Here’s something I always bake when I want to impress guests but not really want to do a lot of complex steps – meringue Cookies. They’re cute, they’re tasty and they’re super easy to make! What more could you ask? Look out for some helpful Tips along the way too. The following recipe serves 12. Here are all the things you’ll require – 2 eggs 1/8th teaspoon salt 1/8th teaspoon Cream of Tartar 1 teaspoon Vanilla extract 3/4th cup white sugar Piping bag and nozzle (Optional) Directions – For A Perfect 'meringue' Preheat your oven to 150 degrees Celsius. Now you want to separate your egg whites from the yolk. It’s easier to separate egg white when the egg is a little chilled. So make sure you do that right after the egg is out of the fridge. It’s much easier to beat egg whites into meringue when they’re at room temperature so let the whites sit for 10-15 mins in a glass bowl. A glass bowl is a perfect bowl to use for making meringue. Avoid plastic bowls at all costs. Add the Cream of Tartar to the egg white before beating. If you don’t have Cream of Tartar you could also use lemon juice in the same quantity. Using an electric mixer begin beating the eggs. Go from medium-low speed to gradually increase to high speed. Along the way gradually add sugar into the mix, 1 tablespoon at a time. Do not use granulated sugar. Use powdered sugar because they make the batter creamier and dissolve easily. The trick to finding out if your meringue is complete is to check if it can hold a peak, like this – Additionally, the good meringue will also appear glossy. Once the sugar is properly dissolved, it’s time to bake. Keep a baking tray lined with baking sheet ready. If you’re using a piping bag, then scoop the mix into the bag and pipe out small cookies onto the baking sheet, otherwise, you can directly scoop the mix onto the tray in small quantities using a spoon. Bake at 150 degrees for 25-30 minutes. They must be only slightly brown. et Voilà! You have yourself some hassle-free fancy desserts!
  3. Turkish delights must be one of the very few sweets that are so strongly rooted in the national identity of a country. When talking of Turkish Delights, one instantly thinks of Turkey – perhaps because of the name? But they weren’t always called that. The local name for these Turkish sweets is Lokum, from the Arabic phrase ‘Rahat ul hulkum’ which means – ‘providing relief to the throat’. It was in the 18th century that an English traveler that tasted these sweets and wanted to take them back home coined the name – Turkish Delights. To read interesting content like this, visit: www.foodery.net