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Chicago Metallic Baked Taco Rack

Chicago Metallic GOURMETWARE combines the best in material and the latest in manufacturing technology. These non-stick steel pans are designed specifically with the home baker in mind.

Chicago Metallic's baked taco rack is an excellent way to cook low-fat taco shells. Simply place one flour or corn tortilla over each panel and bake for seven to eight minutes. The tortillas will cling to the rack as they bake, making flawlessly shaped taco shells. The nonstick surface requires no greasing, is easy to clean, and releases shells without a fuss. Unlike the deep-fried variety, baked taco shells turn out light and crispy--not heavy and greasy. --Jane DePaolo

Blueberry Cheesecake

Sumber : Fatma Bahalwan, modifikasi pake black cherry oleh mbak Dewi Anwar

Bahan utk crust (dasar cake) :
a€? 250 gr biscuit oreo, marrie
a€? 100 gr margarine lelehkan
a€? 1/2 sdt vanila bubuk
a€? kopi instant (bila menggunakan oreo)
a€? 1 kaleng black cherry kalengan tiriskan syrupnya (300gr)
Bahan cake :
a€? 200 gr gula pasir
a€? 4 btr telur
a€? 1 kg cream cheese
a€? 250 gr sour cream
Bahan frosting :
a€? 250 ml whipped cream cair
a€? 1 sdm gula pasir
a€? 250 gr selai blueberry
Cara membuat :
1. Siapkan loyang bongkar pasang 22 cm, olesi mentega
2. Hancur biscuit hingga halus, tuang margarine leleh,vanila, dan kopi
instant, aduk rata.
3. Masukan adonan biscuit pada loyang, ratakan dan tekan2 sampai
padat. Oven sebentar 5-10 menit, angkat, sisihkan.
4. Adonan cake, kocok telur dan gula hingga kental dan mengembang,
masukan cream cheese dan sour cream bergantian sambil terus dikocok
sampai lembut.
5. Susun black cherry diloyang isi biscuit (diatas biscuit), lalu
tuang adonan cake, oven dengan cara au bain marie selama 90 menit,
angkat, dinginkan, keluarkan dari loyang.
6. Dinginkan dalam lemari pendingin sampai 1 jam. Keluarkan.
7. Kocok whipped cream dan gula pasir sampai kental, olesi diatas
cake. Ratakan selai blueberry diatasnya, hias sesuai selera.
8. Simpan dalam lemari pendingin selama 4 jam.

Tips Au Ban Marie dari mba Riana NCC:
Au Bain Marie bukan si Marie dari Perancis. Tapi cara memanggang kue yang disebut juga dengan ‘waterbath’ atau panggang-tim.

Caranya:

* Adonan kue dimasukkan ke dalam loyang. Kemudian loyang berisi adonan tersebut dimasukkan ke dalam loyang lain yang lebih besar dan berisi air panas. Kemudian dipanggang di dalam oven bersama-sama.
* Tinggi dinding loyang yang berisi air tidak boleh lebih tinggi dari loyang yang di dalam (yang berisi adonan kue). Tinggi air tidak boleh lebih dari sepertiga tinggi loyang yang di dalam, karena jika terlalu tinggi, kue akan lama sekali matangnya.
* Pastikan loyang bongkar pasang tidak bocor. Jika bocor (dan ini hal yang biasa), bungkus bagian luar loyang bongkar pasang dengan aluminium foil, seluruh bagian dasar hingga dinding loyang, untuk mencegah air perendam masuk ke cheesecake.
* Loyang yang baik untuk wadah air ini adalah roasting pan, atau loyang tanpa sambungan, karena tidak akan bocor. Tapi jika anda menggunakan loyang dengan sambungan, seperti loyang lapis surabaya, dan ternyata loyang tersebut bocor, lapisi seluruh bagian dalam loyang dengan aluminum foil, baru dituangi air.
* Jika air sudah habis sementara kue belum matang (waktu panggang belum selesai), tambahkan air dengan AIR PANAS. Jangan ditambah dengan air suhu biasa, karena suhu akan turun dan mempengaruhi jalannya pemanggangan.

Dengan teknik ini, adonan tidak terkena panas langsung dari api, sehingga menghasilkan tekstur kue yang halus dan sangat lembut. Biasanya digunakan dalam pembuatan puding custard, cheesecake, dan kue-kue lembut lainnya.

Tips lain dari bakingabout.com:
* Bring all ingredients to room temperature before mixing. This usually takes thirty minutes.
* To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a microwavable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.
* Mix filling only until combined. Don’t over mix.
* Use a spring form pan so that the sides can be removed.
* Butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven.
* Place spring form pan on a shallow pan, like a pizza pan , or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.
* Place a shallow pan of water in rack below cheesecake to keep oven moist.
* Don’t open oven door while baking.
* A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle.
* Cool slowly (about an hour) on a wire rack, away from any drafts.
* Store in the refrigerator, loosely covered, for up to four days.
* The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter.
* Garnishing a cheesecake should only be done within 1 to 3 hours of serving.
* Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.
* Securely wrap an already firm, about 4 hours in the refrigerator, cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer.
* Thaw frozen cheesecake overnight in the refrigerator.

Gingerbread Man Cookies Recipe

* 3 1/4 cups sifted all-purpose flour
* 3/4 teaspoon baking soda
* 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
* 1/2 cup dark-brown sugar, packed
* 1 Tbsp ground ginger
* 1 Tbsp ground cinnamon
* 1/2 teaspoons ground cloves
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon finely ground black pepper
* 1/2 teaspoon salt
* 1 large egg
* 1/2 cup unsulfured molasses
* Optional raisins, chocolate chips, candy pieces, frosting

Royal Icing

* 1 egg white
* 1/2 teaspoon lemon juice
* 1 3/4 cup confectioners sugar (powdered sugar)

Method

1 In a large bowl, sift together flour, baking soda, and spices. Set aside.

2 In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".

4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.

Makes 16 5-inch long cookies.
Royal Icing

The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking)

If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.

This stand is so convenient it can be placed just about anywhere, on stage, in the studio, even atop a cabinet, amp or rack. Guitarists will love having effects at their fingertips instead of hiding inside a large rack case. At the mix position, live engineers will appreciate having effects nearby and available for making quick adjustments. Offers 12 rack spaces of durable metal rack rail and is finished in black. For nearly 20 years, The Music People! Inc. has been on of the nation's leading suppliers of microphones and pro audio equipment. The Music People! Inc. also owns and manufactures On-Stage Stands? support stands. Founded on a promise of quality, innovation and customer service, The Music People! Inc. is committed to the needs of music professionals throughout the world.