The order of mixing is important in its effect in batters and dough’s

Methods of mixing are important, where several ingredients are combined.

Examples of the type of mixing are: · Sifting, or putting materials through a fine mesh, is used to lighten flour that has been packed down, to remove coarse portions, or to mix thoroughly several dry ingredients.
· Stirring is done with a spoon, and is a round and round motion, used for mixing a liquid and a dry ingredient.
·  Rubbing is used for combining a dry ingredient with a semi-solid substance like butter. Creaming is a term used for the rubbing of butter until it becomes soft and creamy. A spoon should be used, not the hand.
·“Cutting in” with a knife is used for combining butter with flour in biscuit and pastry where the butter should not be softened.
· Beating with a spoon, or beater of the spoon type, is a free over and over motion, the spoon being lifted from the mixture for the backward stroke. This is used for increasing the smoothness of the mixture after the first stirring, and for beating in air. It needs a strong free motion of the forearm. Beating is also accomplished by the rotary motion of a mechanical beater like the Dover.
· Cutting and folding is the delicate process of mixing lightly beaten egg with a liquid or semi-liquid without losing out the air. The spoon is cut in, sidewise, a rotary motion carries it down and up again, and it folds in the beaten egg as it goes.
· Kneading is a motion used with dough, and is a combination of a rocking and pressing motion, accomplished by the hands. A good result can be obtained by some bread machines, and this is the cleaner method.
· Rolling out is just what the term denotes, a rolling of a thick piece of dough by means of a cylindrical wooden “pin” to the thickness proper for cookies and crusts. Dry bread is also rolled to break it into fine crumbs.
·Pounding and grinding are usually accomplished for us now in factories in breaking of spices and coffee. It is better to have a coffee mill at home.

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La recette est ?

La recette est transmise jusqu'à nous est un peu une expérience. Quelqu'un n'a pas expérience il y a quelque temps, probablement le premier, essayez à nouveau et enfin succès et passe les résultats à d'autres par le bouche à oreille. Recettes imprimées ou écrites a été sans aucun doute un bon plat avant longtemps. Cependant, il y a quelques recettes, aux États-Unis, et en Afrique pour passer le mot, dire les recettes ont été imprimés dès le XVIe siècle. Recettes modernes sont beaucoup plus précis que l'habitude d'être, certains vieux livres de cuisine à lire si vous avez une chance d'être vu. Trouver de nouvelles recettes à tester, et bien, pour l'anecdote, il y a quelques plans. Il imprimé une recette ou un ami peut avoir pour vous.
Dans un premier temps, il utilise exactement les indications de la recette. le plus important point à sortie des instructions pour combiner tous les ingrédients soigneusement lu et taux. Avant de commencer tout le processus à l'esprit. Chaque mouvement de renvoyer à la page imprimée dedans. Il s'agit d'une technologie de pauvre.
Vous ne serez pas en mesure de prendre une libre débutants avec une recette n'est plus quelque chose de nouveau, il est important de visuellement scan et peut-être un accueil chaleureux. Peut-être pas nouveau du tout ! Le secret de cette recette, très rares et ils sont le noyau d'une nouvelle utilisation d'une vieille perception de la robe à l'esprit clairement une sorte de recettes chaque genre du plat préparé. la forme de base ou d'un mélange de 1, 2 ou 3. Il s'agit d'une expérience d'apprentissage, il faut inventer et créer, ainsi que leurs variations. Par exemple, il y a seulement deux sortes de gâteau fait avec du beurre (ou autre local), et le beurre et essayer de mémoriser un grand nombre de recettes, sans étudier, mais ne pas... Eh bien vous ne peut pas les oublier, appris que certain pourcentage d'entre vous trouverez ces types de recettes. Atteint ce stade de la liberté vous aurez toujours le bon fonctionnement, mais l'originalité et le goût doivent jouer gratuitement et vous n'allez pas lier aux recettes d'autrui. Toutefois, vous ne peut pas démarrer à cette fin aussi bien.

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Eating with your hands

Well technically eating with your hands means eating with small pieces of bread. Eating food with your hands in today’s society is observed as being unsanitary, unclean, bad mannered and even gross. Eating with your hand instead of using a fork and spoon is a skill that can be gratifying when done in the approved manner. Etiquette should be observed when dining in any culture that eating with your hand is a tradition. The hands must be thoroughly washed; hands are washed before and after eating. Typically you eat with your right hand since bodily functions are taken care of with your left hand. Therefore, obviously it is considered rude and improper to use your left hand.

You may think you are reaching into the plate of food with your naked hand however; you will actually use a small piece of bread to scoop up the food. Just think of it as you are replacing utensils for pieces bread the same way some recipes replace a bowl for a large loaf of hollowed out bread. You will reach for food with your bread in hand from the side of the bowl that is facing you, not across the bowl. This is your space in which you eat but please don’t lick your fingers. Eating is a physical and social act and you should enjoy eating with your hands as much as possible. Eating with your hands enables you to feel closer to people you are dining with because you are sitting around the same table sitting close together eating from the same plate. Still think eating with your hands is weird? Well consider the fact that you eat with your hands from shared plates when you:
1.       Eat dip at a social event
2.       Eat from a large platter of wings

4.       Eat shared appetizers such as nachos
5.       Let me have a piece… ok, I did not bite from that side go ahead and break off a piece

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A Personal Thank You from The African Gourmet

The main objective of our blog Everyday African Food is to promote a cross-cultural understanding of Africa through its food and art. Thank you for your support over the last four years!

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The Story of the Lightning and the Thunder

In the olden days the thunder and lightning lived on the earth amongst all the other people, but the king made them live at the far end of the town, as far as possible from other people's houses. The thunder was an old mother sheep, and the lightning was her son, a ram. Whenever the ram got angry he used to go about and burn houses and knock down trees; he even did damage on the farms, and sometimes killed people. Whenever the lightning did these things, his mother used to call out to him in a very loud voice to stop and not to do any more damage; but the lightning did not care in the least for what his mother said, and when he was in a bad temper used to do a very large amount of damage.
At last the people could not stand it any longer, and complained to the king.So the king made a special order that the sheep (Thunder) and her son, the ram (Lightning), should leave the town and live in the far bush. This did not do much good, as when the ram got angry he still burnt the forest, and the flames sometimes spread to the farms and consumed them.
So the people complained again, and the king banished both the lightning and the thunder from the earth and made them live in the sky, where they could not cause so much destruction. Ever since, when the lightning is angry, he commits damage as before, but you can hear his mother, the thunder, rebuking him and telling him to stop. Sometimes, however, when the mother has gone away some distance from her naughty son, you can still see that he is angry and is doing damage, but his mother's voice cannot be heard.

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Soupe et frit

Soupe et frit


Battre les oeufs, ajouter farine et le lait, sel et. Une petite goutte de pâte dans chaud gras et brun et frit croustillant. Vient avec un drain et une soupe sur une feuille de papier.

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