By Nina Timm
Effortless Cooking from Nina’s Kitchen is a homely and unpretentious cookbook. because the identify so aptly states, Nina makes cooking effortless by utilizing cheap, in the community on hand components and recipes that would encourage all and sundry to prepare dinner with love! With over a hundred recipes there's something for everybody. From snacks and scrumptious nutrients for ebook membership conferences, new twists on traditional braai recipes, a meat bankruptcy masking chook, pork, lamb, red meat and seafood to soups and vegetarian food, candy treats and ideas for marketplace days! The recipes are easy-to-follow and complemented via appealing nutrients and way of life images. effortless Cooking from Nina’s Kitchen is a cookbook that might make sure that friends and family go back for extra. As Nina says, the main element of each profitable meal is love.
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Additional info for Easy Cooking from Nina's Kitchen
Remove from the marinade container and form into shapes as outlined on pages 40–44. Using one of the four methods in Chapter 3 (starting on page 58), dry the meat. Make sure the meat reaches an internal temperature of 165°F rather than the standard 160°F. Check the jerky’s progress after 4 hours and continue drying as needed. Keep in mind that the thicker the strips, the longer it will take. Once your jerky is done, let it cool, and then store it in sealed jars in the refrigerator. 13/8/15 5:34 pm 13/8/15 5:30 pm (F39)_Job:08-61334 Title:MBI - The Complete Book of Jerky Dtp:221 Page: 47 48 Chapter 2 Red Wine Jerky 1 pound ground meat Marinade 1 cup red wine ½ cup onion, chopped 1 tablespoon olive oil 2 teaspoons light brown sugar 1 teaspoon salt 1 tablespoon chopped fresh basil 1 teaspoon garlic, minced ½ teaspoon ground black pepper ½ teaspoon liquid smoke In a saucepan over medium heat, reduce the wine to ½ cup.
On the other hand, you will need less marinade if you are just dipping the meat pieces into it and then laying them on a rack. Recipes throughout this book use marinades, but the following three marinades will give you an idea of typical combinations of ingredients for 2 pounds of meat. A liquid marinade is often used for jerky. Thoroughly mix all ingredients in a nonmetallic container. Lemon-Garlic Marinade 1/2 cup lemon juice 1/2 cup olive or vegetable oil 2 teaspoons dried oregano leaves 1 teaspoon prepared yellow mustard 3 cloves garlic, minced 1/8 teaspoon ground black pepper Combine the lemon juice, oil, oregano, mustard, garlic, and pepper in a small saucepan and heat until bubbly, stirring constantly.
Whether you use a hand-powered or electric grinder will likely depend on the amount of ground meat jerky you want to make. A grinder operated by hand is useful for small amounts while an electric grinder will save time for large quantities. A meat extruder can be used in making jerky by forming the meat into round sticks or flat strips. It is a metal or plastic hand-held tube into which mixed ingredients of meat and additives are packed and then forced through an opening by a pressure plunger. The meat to be used is first ground to a desired consistency before flavorings and spices are mixed in.
Easy Cooking from Nina's Kitchen by Nina Timm