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How to make and use Pomegranate Molasses - Middle Eastern Pantry

Pomegranate Molasses is an essential ingredient of many Middle Eastern cuisines and in particular Levantine countries. It has a sweet and sour tangy pomegrante flavour, that is used to add brightness, sourness and sweetness to many dishes. Making it is extremely simple and I will show you how to do it and use it in your every day cooking. ---- ➥ Patreon   / middleeats   ➥Instagram   / itsmiddleeats   ➥Facebook   / middleeatsyt   Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ---- My Kitchen Equipment: (These links are amazon affiliated and help pay for the running of this channel at no extra cost to you) Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 My Kitchen Scale: https://geni.us/o3tM Another great Kitchen Scale: https://geni.us/LuxWJ17 Vegetable Peeler: https://geni.us/tiNom Citrus Juicer: https://geni.us/8xWwcBB Box Grater: https://geni.us/d4YE Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym My Filming Equipment: Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 ---- 00:00 Intro 00:24 What is pomegranate Molasses 01:58 How to juice a pomegranate 05:03 Making pomegranate molasses at home 06:09 How to use pomegranate Molasses 07:26 Conclusion ---- Ingredients - per 250ml (8.25 fl oz) of molasses: 1000-1250 ml (33 - 41fl oz) Pomegranate Juice 45 ml (2.5 Tbsp) Lemon juice 50g (1/4 C) Sugar (Optional, if you don't use it, you may need to reduce the molasses to less than a quarter of the original volume. This helps to thicken and sweeten the juice) Scale the ingredients up as needed for the amount you want Per large 500g (17.5 oz) pomegranate you can expect to get around 350g (12.25 oz) of Fruit. From that 350g of fruit you will get about 200ml (6.6 fl oz) of Juice. So for 1L (33 fl oz) of pomegranate juice you will need about 5 Large pomegranates. Chicken wing glaze: 4 Tbsp Pomegranate Molasses 1 Tbsp Lemon Juice 1/4 Tsp Salt 1/4 Tsp Pepper 1/4 Tsp Chilli flakes ---- Directions To remove the pomegranate fruit: 1. Use a knife to score the skin of the pomegranate, going all the way around the middle of the fruit 2. Pry the two halves apart with your fingers 3. Hold one half and then pull two opposing sides of the pomegranate away from each other, rotate and repeat with the whole thing 4. Hold the pomegranate half upside down over a bowl, and then hit it repeatedly with a heavy object until all the seeds have come out of the section you were hitting 5. Rotate and repeat till the entire half has been emptied 6. Repeat with the second half, then pick out any large pieces of pith 7. You can now add water (optional) to the bowl and then skim off any pieces of pith which float 8. Drain and the pomegranate is ready to use To Juice the pomegranate: 1. Add the fruit to a blender, food processor or juicer, and process into a liquid 2. Strain the juice using a cheese cloth or strainer, making sure to remove all pulp and seeds To make the molasses: 1. Add your juice to a large pot over a medium low heat, add in the lemon juice and the optional sugar 2. Optionally skim off any floating funk once it comes to a simmer 3. Allow it to simmer for a few hours, until the juice is reduced to a quarter of its original volume 4. Check that it has reached a syrupy texture, by coating a spoon in the molasses and blowing on it to cool it down 5. Remove from the heat once syrupy and pour into a jug or bowl 6. Once it has cooled a little, pour it into your jug or container and allow to cool completely to room temperature before using To make the wing glaze: 1. Combine the ingredients together into a thick glaze 2. Brush onto your wings, then bake for 5 more minutes

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