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Ingredients 3 ½   cups (430 g)   self-rising flour 1 ½   cups (296 g)   granulated white sugar 2/3   cup (5.3 oz/144 g)   vegetable oil 2   cups (16 oz)   water Instructions Preheat oven to 350°F (177°C). Line a 9 x 13 inch baking pan with parchment paper. Add flour and sugar to a large mixing bowl. Mix on low speed with a hand mixer or stand mixer with wire whisk attachment until evenly combined. Add in half of the oil (1/3 cup) and half of the water (1 cup). Turn the speed up on your mixer and beat until all the flour is incorporated and forms a thick batter. Add in the remaining oil (1/3 cup) and beat until oil is incorporated and no flour chunks remain. All flour chunks need to be eliminated before adding in the rest of the water because your batter will become very thin once you add in the rest of the water and you won't be able to break up the flour. Finally, add in the remaining 1 cup water and mix until water is fully incorporated. If you are using a stand mixer, you will n

  Photo by Burst Whether you're a recent college grad learning to cook for the first time, an amateur chef looking to improve your skills, or just a busy parent hoping to make dinnertime a little bit easier, you're in luck: thanks to the internet, learning new skills and recipes for cooking has become simpler than ever. If the sheer amount of information out there has become daunting, however, let this post presented by YaDa Chef's Miami and Fort Lauderdale Personal Chefs help with a few of our favorite tips and tricks for bringing out the master chef in all of us. Cover the Basics Take advantage of the myriad resources online for learning all the basic cooking methods, from baking and broiling to marinades and meringues. You can find tutorial videos for specific skills, or you can consider signing up for something like MasterClass and learning from renowned chefs like Thomas Keller, Gordon Ramsay, and Massimo Bottura. Either way, you'll learn the basic terms and m

Passover, or Pesach in Hebrew, is one of the Jewish religion’s most holy and observed holidays. In  Judaism , Passover commemorates the story of the Israelites’ departure from ancient Egypt, which appears in the Hebrew Bible’s books of Exodus, Numbers and Deuteronomy. The way it is celebrated today is very different from how it was originally celebrated. Three Thousand  years ago the religion varied from place to place, hints we can see in the Bible which is the best written account of this time. The different folk beliefs practiced were tied to springtime and the celebration of the new year according to the Jewish lunar calendar. The two most prominent were that of the herders/migrants (Pesach), and those that were settled and survived off of farming ( Hag Hamatzot).    An important milestone in this process took place in the reforms of the 16-year-old King Josiah in 622 BC when he commanded that the celebrations be taken out of the home and bring them to the Temple.  It was then that

  For those of us who lead busy lives, freezing food can be a lifesaver when it comes to prepping food and getting dinner on the table. But what about when you pull out make-ahead freezer meals you prepped in advance (or even that pint of ice cream you want for a midnight snack) and there's a layer of dreaded freezer burn? We investigate what that icy crust is, when the food is still safe to eat and how to avoid the problem in the future. What Is Freezer Burn? Freezer burn occurs when your food dries out. Those ice crystals you see on your bulk pack of chicken or in your frozen leftovers is moisture that escaped from the food and turned into ice on the outside. It happens for one of two reasons: Either you didn't store your food properly, or your food has just been in the freezer for a long time. (Eventually, everything will start to turn to ice if left in there too long!) Foods with a higher water content are more likely to get freezer burned. Bananas, citrus fruits and other

  How It Began All diners are built from the same blueprint, the same type of booth seating arrangements, neon signage and an esque format of a train carriage. But each diner has its own distinct character and soul. Diner look like rail carriages because they once were for the most part - they were converted into mobile eateries and built to replicate them. Learning how the trend started requires a time travel back in time to the 19th century and then forward to New Jersey which remains America's undisputed diner capital to this very day. Nowadays, there is a broad spectrum of eateries that claim as diners. There are national chains and there are independent establishments staffed by proprietors. There are even some trendy and hipster diners with more expensive menu items. But “mobile” is a word most people don’t associate with diners. But that is how they started off. In 1872, Walter Scott, a printer by trade, created the concept by inventing the night lunch wagon. He would there

  From food dyes to preservatives, you're probably curious about what ingredients are being put in the everyday foods on your grocery shopping list… and why they're even there in the first place. One of these additives is  titanium dioxide  (E171), an odorless powder that enhances the bright white color or opacity of foods. It's  often found  in chewing gum, candies, pastries, chocolates, coffee creamers, and cake decorations. It's also used in food packaging to preserve the shelf life of a product. But, should you be concerned about consuming it? Though the Food and Drug Administration (FDA) categorizes titanium dioxide as "Generally Recognized as Safe,"  other organizations have issued warnings . Keep reading to learn more about this common food additive, what it's used for, and how it may impact your health. Related:  The #1 Best Juice to Drink Every Day, Says Science MSN private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami

  Employees argued that a service charge at the Nurs-Et Miami should not have covered their wages. A court disagreed. March 21, 2022 We have removed part of the beginning of the article. There is a link to full article below. ... But if Salt Bae has taught us three things, this might actually be the most important one: a  service charge is not necessarily a tip . And if you're paying a service charge, that fee can be used as part of an employee's wages and does not entirely have to be   given to staff on top of their normal pay . This lesson comes courtesy of the United States Court of Appeals for the 11th Circuit which on Friday upheld the decision of a Miami federal judge who ruled that an 18% "service charge" added to bills at the Nurs-Et Steakhouse in Miami – which is owned by Nusret Gokce, a.k.a. Salt Bae – was not a tip because it was not at the sole discretion of the customer. (For the record, yes, the phrase "Salt Bae" does appear in the ruling, once

YaDa Chef’s 2024 Passover Menu    The following menus are for delivery. Restrictions, delivery fee (if applicable) and availability apply. We also provide in-house personal chef services. Call +1 954-367-9232 or + 1 561-285-7466 or email  info@yadachef.com  for more information.  Ashkenazi – INFLUENCED  Menu 1 - Serves 8-10   $433 Traditional Chopped Chicken liver with Matzo points Cabbage and Carrot Coleslaw Pickled Beet Salad Gefilte Fish Loaf with Fresh Horseradish Vegetable or Chicken soup with Matzo Balls Traditional Roast Chicken with 40 Cloves of Garlic Traditional or Sweet Potato Kugel Roasted Mixed Vegetable or Carrot Kugel Menu 2 - Serves 8-10   $487 Traditional Chopped Chicken liver with Matzo points Cabbage and Carrot Coleslaw Pickled Beet Salad Gefilte Fish Loaf with Fresh Horseradish Vegetable or Chicken soup with Matzo Balls Traditional Beef Brisket with dried cranberry and Gravy Traditional or Sweet Potato Kugel Roasted Mixed Vegetable or Carrot Kugel Menu 3 - Serves 8-