furanrestaurant.com furanrestaurant.com - Fu Ran restaurant

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Title: Fu Ran restaurant
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Description:Fu Ran restaurant Home About Us Location Menu Gallery Contact Us Toggle navigation Home About Us Location Menu Appetizer Casserole Vegetable Seafood Beef/Lamb Gallery Contact Us How to make coffee in
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Fu Ran restaurant Home About Us Location Menu Gallery Contact Us Toggle navigation Home About Us Location Menu Appetizer Casserole Vegetable Seafood Beef/Lamb Gallery Contact Us How to make coffee in a French press January 20, 2017January 23, 2017 admin French press coffee is one of the most amazing coffees out there and they are easy to prepare too. You get a great coffee every day at such a cheap price but to achieve the full richness of coffee you need to let it decanter immediately after brewing, this will ensure that it doesn’t turn bitter or ashen. So if you want to make your own perfect French Press coffee, just follow these steps and you will find that you can make a consistent quality of coffee every day. It is that simple! Ingredients you will need ? cup of roasted coffee beans 4 cups of fresh water Equipment you will need Burr Grinder French Press Coffee maker Roasted coffee beans Water Kettle Mug Long Spoon Instructions Measure your ingredients The first and foremost step would be to measure your coffee beans according to the amount of coffee you want to make. If you are making 4 cups of coffee, you will need to take ? cup of roasted coffee beans. Grind your coffee beans Once you have taken the correct measure of roasted beans, grind it with the help of a burr grinder into finely coarse size. Make sure that your grind your roasted beans on the coarsest settings as it will produce the ideal sized ground coffee. If you get the size wrong for your ground coffee, chances are that your coffee will taste a little off and not at all like the one you had hoped for. Heat the water Now time to heat your water for brewing your coffee. Take the adequate amount of water, this again depends on how much coffee you want to make. If you want to make 4 cups of coffee, you should take 4 cups of water. Heat your water below the boiling point which can be anywhere between 195 degrees Fahrenheit to 215 degrees Fahrenheit. Once you have heated your water to boiling, take it off the kettle and let it cool for 30 seconds. Add your grounds Once you are ready with your other ingredients, time to add the ground coffee to your French Press. Gently shake it to make it settle down at the bottom of the French Press. Pour the water into French Press Once your ground coffee is inside French press, add half of the heated water to the ground coffee into your French Press. You will notice that the ground coffee release a puff of gases which release a delicious aroma. A thick crust will also form. Stir it Let it sit for 30 seconds and then stir the crust and mix it well with the water. Once that is done, pour the remaining water into the French press and stir it to mix well. Let it steep Now let it steep for 4 minutes to produce a strong brew. You can also tweak the steeping time depending on different coffee roasts. Make sure that the plunger is all the way up during this brewing time. Plunge your coffee Once the 4 minutes are up, pull your plunger all the way to the bottom to filter the grounds from the coffee. Don’t let your coffee sit too long after you have pushed the plunger down as it might turn bitter, so drink it up the moment you have pushed the plunger down. Recipes Leave a comment Perfect Pie Crust November 19, 2016December 19, 2016 admin I know, I know… it is too late for this post. You have already eaten your Thanksgiving pie. But hey, Christmas is just around the corner. A perfect pie is a fab dessert choice after any dinner and Christmas dinner is no exception! Above is a creamy deep dish pumpkin pie with a nutty streusel top. I made it for our family Thanksgiving dinner today. I will include the recipe below the perfect pie crust recipe, in case you want to file it away for next Thanksgiving. Believe me, you will want to make it next year, it is divine. So here is my Mom’s perfect pie crust recipe. But first a few tips and tricks for you before you make it. The fat doesn’t have to be cold, but I have found that ice water seems to work better. Try not to handle the crust much with your hands. Once you cut in the fat to the dry ingredients and then add the water… dump it out on the counter. Even if it is crumbly… go ahead, dump it out. Then gently scoop up the crumbly bits and pat them into a small round disc shape. Now… don’t ever touch it with your hands again. Only the rolling pin gets to touch it, until you are ready to put it into the pie plate that is. Use dough bands so you get an even thickness every time. This will ensure that your crust will bake evenly as well as look pretty. Crust should be 1/8 of an inch thick. Don’t over do it with flouring your counter and rolling pin. Add just enough flour so your dough won’t stick. If you are worried about knowing how to tell if you are being overzealous with the flour, try rolling your crust out on a fine dish towel. If you flour the dish towel then, roll your dough on it, all of the excess flour will go into the cloth instead of your dough. A large deep dish ceramic pie plate will always look more impressive and give a guest a much larger slice of pie… and c’mon who doesn’t want a bigger piece? Piercing your crust aka docking with a fork needs to be done excessively. I’m talking all over the entire crust, up the sides, on the bottom, on the fluted edge between the flutes… everywhere you look on the crust, you should see the little holes from the fork. Why? Well, first it helps prevent your crust from bubbling and shrinking. But make sure you only dock a blind shell… not a pumpkin or double crust pie. Pie weights? No need for them if you pierce your crust as suggested above. Also I feel like it is just one more unnecessary gadget to get lost in a kitchen drawer. Always bake your pie on the lower racks in your oven. This ensures that our crust gets completely done at the same time as your filling. Unless you have a fancy schmancy convection oven and in that case, I don’t know what rack to put it on! Nainy’s Perfect Pie Crust 1 Cup All Purpose Flour 1/4 tsp salt 1/2 Cup Butter Flavored Crisco 1/4 Cup Ice Water Mix flour and salt together. cut in shortening. Add a bit of ice water at a time until dough starts to come together but is still crumbly. Roll out using a light dusting of flour on your counter and rolling pin. Lay into pie plate. Trim and crimp edge. Pierce with fork all over the entire crust. Everywhere. Even the edges… take out all of your holiday stress and frustration. Do it! The more holes the lighter and flakier your crust will be. Bake as directed with your pie. If baking a blind shell to fill later (like for a banana cream pie) Bake at 400 degrees until just starting to get golden on the edges… about 8-10 minutes. Pumpkin Streusel Pie 1 unbaked pastry shell, 9-inch 1 can (16 ounces) pumpkin, or 2 cups puree 1 can (14 ounces) sweetened condensed milk 2 eggs, beaten 2 teaspoons pumpkin pie spice 1/2 teaspoon salt Pecan Streusel Topping 1/2 cup firmly packed light brown sugar 1/8 cup white sugar 1 tsp vanilla 1/2 cup...

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