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Monday, July 26, 2021

How to Cook Frozen Shrimp

A bag of frozen shrimp can be a lifesaver come dinnertime. If not properly prepared, however, your favorite seafood dishes can easily turn into a bland, watery mess. The key to cooking with frozen shrimp is to give them plenty of time to thaw before combining them with other ingredients. Once all the excess liquid has been released, you can throw your shrimp into a pot of boiling water, sizzling skillet, or preheated oven and cook them to perfection.

[Edit]Steps

[Edit]Thawing Frozen Shrimp

Pick up a bag of peeled, deveined shrimp. Starting with shrimp that have already been peeled and deveined will help you cut down on your prep time. If you prefer, you can also buy whole shrimp and peel them yourself later. Either way, all you’ll have to do to get them ready for the pot, oven, or skillet is thaw them out.^[1]
- While shopping for frozen shrimp, check each package for a symbol reading “IQF,” which stands for “Individually Quick Frozen.” This means each shrimp has been frozen separately, which reduces clumping and improves flavor and texture.
- It’s important that your shrimp be deveined. It’s practically impossible to devein shrimp while they’re still frozen or after they’ve been cooked, and it will take much longer if you wait until after they’ve thawed.^[2]
Place the shrimp in a colander or wire strainer. Snip open the bag and shake out the frozen shrimp into your colander or strainer. To ensure that your shrimp defrost as quickly as possible, be sure to break up any large chunks that have frozen together.^[3]
- If you don’t have a colander or strainer, try leaving the bag sealed and running some cool water over it in the sink to thaw it. It’s time-consuming, but it will get the job done.
- You can also place the exact amount of shrimp you want to cook in a separate resealable plastic bag before continuing if you don’t want to prepare the entire bag at once.
Submerge the colander or strainer in a bowl of cool water. Lower the colander into the bowl, making sure it fits comfortably and the water covers the shrimp entirely. Allow the shrimp to sit for 10-15 minutes, or until the last of the ice has melted.^[4]
- To speed up the thawing process, leave a small stream of fresh water trickling into the bowl to continually replace the water that’s grown cold.^[5]
Transfer the thawed shrimp to a layer of folded paper towels. Remove the colander or strainer and shake it a few times to get rid of excess water, then pour the shrimp out on top of the paper towels. Fold one half of the absorbent pad over or use a separate towel to gently blot the shrimp and soak up any remaining moisture.^[6]
- There should be no visible ice crystals or standing water on the surface of the shrimp when you’re done.
Heat the shrimp briefly to release any remaining liquid (optional). Add your thawed shrimp to a dry nonstick pan or pot of boiling water over high heat and cook them for roughly 2-3 minutes, or until they just turn opaque. The heat will cause the shrimp to shrink slightly, essentially wringing every last bit of unwanted moisture out of them.^[7]
- While it’s not necessary to give your shrimp a preliminary warmup, it can be a useful step if you want to make sure they don’t make the dish you’re preparing soggy.

[Edit]Boiling Your Shrimp

Fill a large pot 3/4 of the way up with water. Leave at the top of the pot to give the water plenty of room to rise as it reaches a boil. Be sure to choose a piece of cookware that’s roomy enough to hold all the shrimp you plan on cooking, along with your water. Your shrimp shouldn’t take up more than about 1/4 of the pot’s total volume.^[8]
- To save yourself some time, let your tap run until it’s as hot as it can get before you begin filling your pot to increase the starting temperature of your water.
- If you boiled your frozen shrimp to finish thawing them, you can skip straight to cooking them in the same water.
Bring your water to a high boil. Position the pot on one of your stove’s central burners and turn it on to medium-high heat. When the water begins to bubble steadily, it will be time to put in your shrimp.^[9]
- Adding the shrimp before your water reaches a boil can lower its temperature, causing the shrimp to take longer to cook and leaving it rubbery as a result.
Add whole spices and other flavorings to your cooking liquid (optional). Sprinkle a generous amount of kosher salt into your pot to help season the shrimp. Then, throw in any other ingredients you want to use. For of shrimp, you might include 2-3 teaspoons (10-14 g) of cloves or peppercorns, or squeeze and drop in half of a lemon.^[10]
- Fresh herbs like parsley, thyme, or cilantro can also be used to impart zesty, pungent, and savory notes.
- Let your flavorings simmer for about 5 minutes in order to bring out their full flavor.
Boil your shrimp for 2-7 minutes, or until they begin to float. Smaller shrimp will typically only need to cook for 2-3 minutes, while larger ones may need closer to 5. Watch closely for a few shrimp to begin bobbing to the surface of the pot—this is a good sign that they’re done.^[11]
- Stir your shrimp periodically as they boil to make sure they all heat evenly.
- There’s no need to wait for all of your shrimp to float. Once you notice a half a dozen or so pop up, it will be safe to take them off the stove.
Drain your boiled shrimp thoroughly in a colander or wire strainer. Switch off the stove and use a pair of potholders or oven mitts to carefully lift the pot off of the burner. Pour the shrimp out into your colander or strainer, then give it a couple shakes to remove excess water.^[12]
- If you’re making shrimp cocktail or plan on reheating your shrimp later, plunge them into an ice bath for a few seconds, then drain them again. This will prevent them from overcooking accidentally.^[13]
- For maximum flavor, serve your boiled shrimp hot with melted butter and a dash of Old Bay Seasoning.
- If you end up with uneaten shrimp, transfer them to an airtight storage container and stick them in the refrigerator. They should keep for up to 3 days.^[14]

[Edit]Broiling Your Shrimp in the Oven

Preheat your oven’s broiler. Set the broiler to high heat and give it at least 8-10 minutes to reach its top temperature—it needs to be nice and hot in order to give your shrimp a perfect crispy exterior. While it’s warming up, you can finish getting your shrimp ready.^[15]
- You can also use a conventional bake or convection setting at around , though broiling your shrimp will improve their texture and help them cook faster.^[16]
Toss your shrimp in dry spices for a burst of added flavor. Mix up a quick seasoning blend using 3/4 of a teaspoon of kosher salt, 1/2 of a teaspoon of garlic powder and paprika, and 1/4 of a teaspoon each of cracked black pepper, cayenne pepper, and oregano. Stir your spices together in a large mixing bowl, then add your shrimp and toss them until they’re evenly coated.^[17]
- Lemon pepper is another popular seasoning choice for broiled shrimp and similar seafood dishes.
- The quantities of spices listed here should be just right for about of shrimp. If you’re preparing more or less, adjust your proportions accordingly.
Spread out your thawed shrimp on a nonstick baking sheet. Arrange the shrimp in a single layer so that there’s about of space between each. Make sure none of them are covering or overlapping the others.^[18]
- Giving your shrimp some room to breathe will help them cook faster and more consistently.
- Use a baking sheet or broiler pan with raised edges to prevent the shrimp from sliding off.
Broil the shrimp for 5-8 minutes, or to the desired doneness. Slide the pan onto the upper rack of your oven directly beneath the broiler, then close the door. Your shrimp won’t take long at all to cook through, especially under the intense heat of the broiler.^[19]
- You’ll know your shrimp are done when they turn a pale pink color, with a small amount of visible browning around the edges.^[20]
- If your oven has a light inside, switch it on so you can keep an eye on your shrimp as they cook.
Remove your shrimp safely from the oven using an oven mitt. Once your shrimp are done, open the oven, reach inside, and carefully take hold of the baking sheet. Rest the baking sheet on a nearby stove, countertop, or other heat safe surface to cool.
- Allow your shrimp to cool for 2-3 minutes before serving them up. Avoid handling the baking sheet in the meantime, as it will be extremely hot.
- Place your leftovers in an airtight container and put them in the refrigerator, where they’ll stay fresh for about 3 days.^[21]

[Edit]Sautéing Your Shrimp

Heat of oil or butter in a large skillet. Tilt the skillet in all different directions as it warms up to make sure your cooking surface is evenly coated. Wait for the oil to begin shimmering slightly before adding your shrimp.^[22]
- For best results, choose an oil with a high smoke point, such as vegetable, canola, peanut, or sunflower oil.^[23]
- Be careful not to let your skillet get too hot, especially if you’re using butter. Doing so could cause your cooking fat to scorch, resulting in a burnt, acrid taste.
- You’ll have the easiest time sautéing of shrimp at a time.
Add garlic or other aromatics to your oil for additional flavor. If you like, you can throw of minced garlic, sliced white onion, chopped parsley or shallots, or lemon zest into your skillet as it heats up. Cook your chosen ingredients until they just begin to soften and turn translucent.^[24]
- Be careful not to overcook your aromatics, or they could cause your shrimp to taste burnt. They’ll most likely only need about 30-45 seconds in the skillet.
Add your shrimp to the skillet and sauté them for 4-5 minutes. They’ll begin sizzling as soon as they touch the hot cooking surface. Keep the pan moving or stir the shrimp constantly to make sure they heat evenly. In a few short minutes, your shrimp will take on a soft pinkish-white color and a slightly crispy outer texture.^[25]
- Feel free to dust your shrimp with about 1/2 of a teaspoon each of salt, pepper, chili powder, curry spice, and cayenne pepper at this point, or season them to your own personal taste.^[26]
- Shrimp cook quickly, so make sure you don’t walk away and leave the skillet unattended, or they could burn.
Let your shrimp cool for 1-2 minutes before eating them. The shrimp will be hot when they first come out of the skillet. As difficult as it may be, try to hold off on eating them until they’ve had time to cool to a safe temperature. Enjoy!
- Finish your sautéed shrimp with a drizzle of melted butter or a sprinkle of freshly-minced savory herbs, such as parsley, cilantro, or dill.^[27]
- Refrigerate your leftovers in an airtight container and try to consume them within 2-3 days.

[Edit]Video

[Edit]Tips

Keep a couple bags of frozen shrimp on hand at all times so you’ll always be able to whip up a delicious meal in a pinch.
One of the best things about frozen shrimp is it takes them a long time to go bad. When properly stored, they should keep for up to a year!^[28]

[Edit]Warnings

It’s not safe to consume frozen shrimp (or any kind of shrimp, for that matter) if you suffer from a shellfish allergy.^[29]

[Edit]Things You’ll Need

[Edit]Thawing Frozen Shrimp

Colander or wire strainer
Paper towels
Nonstick pot or pan (optional)

[Edit]Boiling Your Shrimp

Large pot
Wooden spoon
Colander or wire strainer
Potholders
Large bowl for ice bath (optional)

[Edit]Broiling Your Shrimp in the Oven

Large mixing bowl
Nonstick baking sheet or broiler pan
Oven mitt

[Edit]Sautéing Your Shrimp

Large skillet
Spoon or spatula
Potholder
Knife, grater, or zester (for preparing fresh herbs)

[Edit]Related wikiHows

[Edit]References

[Edit]Quick Summary

Source: https://www.wikihow.com/Cook-Frozen-Shrimp
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Wednesday, February 24, 2021

Driving techniques for escape and evasion

If you find yourself behind the wheel in a situation where you’re being pursued, I hope you’ve familiarized yourself with the lessons in this fine 1983 booklet Getaway from anarcho-libertarian publishers Loompanics, now available for free reading at the Internet Archive. — Read the rest

Source: https://boingboing.net/2021/02/24/driving-techniques-for-escape-and-evasion.html
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The Article Was Written/Published By: David Pescovitz

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Friday, January 8, 2021

How to Make Dijon Mustard

Dijon mustard is a great addition to sandwiches, subs, and wraps. It’s healthier than most other condiments, and it makes a nice, creamy addition to recipes that you may already make at home. While it can be purchased already made from the store, the commercial mustard is no substitute for mixing up your own mixture right in your own kitchen. You can pick from a few different recipes to try whenever you’re craving a spicy, sweet condiment to spread on your lunch or dinner.

[Edit]Ingredients

[Edit]Classic Dijon Mustard

1 cup (85 g) of chopped onion
2 minced cloves of garlic
of water
of white vinegar
of white wine
1 cup (128 g) of whole mustard seeds
1/4 cup (32 g) of dried mustard
1 tbsp (17 g) of garlic powder
1 tsp (4 g) of salt

[Edit]Whole Grain Dijon Mustard

1/4 cup (115 g) of brown mustard seeds
1/4 cup (115 g) of yellow mustard seeds
of dry white wine
of white vinegar
1/2 tsp (2.5 g) of kosher salt
1 tsp (5 g) of light brown sugar

[Edit]Dijon Substitute

1 tbsp (14 g) of dry mustard
of water
of white wine vinegar
1 tbsp (14 g) of mayonnaise
a small pinch of granulated sugar

[Edit]Steps

[Edit]Classic Dijon Mustard

In a small pot, heat the garlic, wine, vinegar, water, and onion to a boil. Add 1 cup (85 g) of chopped onion, 2 minced cloves of garlic, of water, of white vinegar, and of white wine to a small pot. Turn the heat on high and wait until you see large bubbles rising to the top of the mixture.^[1]
- You can use any kind of white wine that you have handy.
- White wine is what separates Dijon mustard from other types of mustard.
Reduce the heat and simmer the mixture for 15 minutes. Turn the stovetop down to medium low and allow the flavors to combine for about 10 to 15 minutes. You can leave the pot uncovered for now to let the steam escape as it cooks.^[2]
- You don’t need to stir the mixture; because there’s a lot of liquid, there isn’t much chance of it burning.
- Simmering the mixture will also help burn the alcohol out of the white wine so the taste isn’t quite as strong.
Turn off the heat and cool the mixture to room temperature. Quickly turn off your stove top and move the pot to a burner that’s off. Let the pot sit for about 10 minutes, or until it’s room temperature, before you move on.^[3]
Strain the liquid into a large bowl. Hold a fine mesh strainer over a large bowl and carefully pour your liquid through it. Throw away the chunks of onion and garlic, but keep the liquid in the bowl.^[4]
- It can be a little tough to hold the strainer and pour at the same time, so don’t be afraid to ask a friend or family member for help!
Add the mustard seeds, dry mustard, garlic powder, and salt to the liquid. Pour 1 cup (128 g) of whole mustard seeds, 1/4 cup (32 g) of dried mustard, 1 tbsp (17 g) of garlic powder, and 1 tsp (4 g) of salt to the liquid. Stir the dry ingredients into the liquid with a wooden spoon until they’re fully incorporated.^[5]
- You’ll blend the mustard seeds later, so don’t worry about it being too chunky.
Cover the bowl and let it sit for 24 to 48 hours. Grab a sheet of plastic wrap and use it to cover your bowl of mustard, making sure that it’s airtight. Leave the bowl on the counter at room temperature to let the mustard solidify for 1 to 2 days.^[6]
- Keep the bowl out of direct sunlight so it doesn’t get too hot. Hot mustard breeds bacteria, and that’s a big no-no for a delicious condiment like this.
Pulse the mustard in a blender. Pour your mustard mixture into a blender and pulse the blender a few times. The consistency of your mustard is up to you, so you can stop once all of the mustard seeds are blended, or you can keep going to make your mustard smoother and creamier.^[7]
- You can also use a handheld blender and blend your mustard in the bowl.
- Creamy mustard is better for adding to recipes, while chunkier mustard can add a little bit of texture to a sandwich or a wrap.
Heat the mustard in a saucepan and add water. Pour the mustard into a saucepan and turn the heat up to high. Slowly add in about of water to smooth out your mustard and thin it out. Use a whisk to combine the water and the mustard mixture.^[8]
- Add more water if you’d like your mustard to be runnier, and add less water if you prefer your mustard a little thicker.
Simmer the mustard for about 10 minutes. Turn the heat down to medium low and keep the pan uncovered, letting the mustard simmer for 10 minutes. Stir the mustard occasionally to keep the bottom from burning as it absorbs the water.^[9]
Store the mustard in airtight glass jars. Carefully spoon your mustard into clean, sterile jars, filling them about 3/4 of the way up. Run a butter knife along the edge of the jars to remove any air bubbles before you seal them with an airtight lid.^[10]
- You can use multiple small jars or one large jar to store your mustard.
- Look for glass canning jars at your local grocery store for a cute, easy storage solution.
Refrigerate the mustard for about 1 week. The flavors of the mustard will continue to blend in the jar. Try to keep your mustard in the fridge for at least a week so your mustard is the most flavorful before you try it.^[11]
- Consider writing the date that you made the mustard on the jars so you know when it’s time to eat it.

[Edit]Whole Grain Dijon Mustard

Put the mustard seeds, wine, and vinegar into a small bowl. Add 1/4 cup (115 g) of brown mustard seeds, 1/4 cup (115 g) of yellow mustard seeds, of dry white wine, and of white vinegar to a small bowl. You don’t need to worry about blending up the mustard seeds just yet—plus, soaking them will make them softer.^[12]
- Whole grain Dijon mustard isn’t quite as smooth and creamy as classic Dijon mustard, since you won’t be blending the mustard seeds all the way. It’s slightly more spicy and flavorful than classic Dijon.
Cover the bowl with plastic wrap and let it sit for 2 days. Grab a sheet of plastic wrap and cover your bowl tightly, making sure no air can escape. Leave the bowl covered on the counter for 2 days to let the flavors combine.^[13]
- Keep the bowl out of the direct sunlight so that it doesn’t get too hot.
Transfer the mixture to a blender and add in salt and sugar. Take the plastic wrap off the bowl and pour your mixture into a blender. Add in 1/2 tsp (2.5 g) of kosher salt and 1 tsp (5 g) of light brown sugar.^[14]
- You don’t have to add brown sugar to your mustard, but it will make it slightly sweeter and more flavorful.
- You can also add 1 tsp (5 g) of honey instead of brown sugar for a honey mustard flavor.
Blend the mixture until it’s thick and creamy. Pulse your blender 3 to 4 times until the mixture is smooth, but the mustard seeds aren’t completely broken up. Remember that whole grain mustard is supposed to be chunky, not smooth, so don’t overblend it!^[15]
- If you don’t have a blender, use a food processor instead.
Pour the mixture into an airtight container. Using a rubber spatula, spoon the mixture into a plastic or glass container with a lid. Seal the lid and write the date on the outside so you know when it’s time to eat your mustard.^[16]
- Canning jars are a great way to store your mustard; plus, you can decorate them with stickers, labels, or ribbons.
Refrigerate the mustard for 2 days before you eat it. Just like classic Dijon mustard, the flavors of the whole grain mustard need to combine for a few days after you make it. Keep your mustard in the fridge for at least 2 days before serving it on hot dogs, sandwiches, or wraps.^[17]
- For a stronger flavor, let your mustard sit for 1 week.

[Edit]Making a Dijon Substitute

Combine dry mustard, water, and white wine vinegar in a bowl. In a small bowl, put 1 tbsp (14 g) of dry mustard, of water, and of white wine vinegar. Use a whisk or a spoon to mix them together until the dry mustard is dissolved.^[18]
- If you don’t have white wine vinegar, you can use of white wine and of white vinegar instead.
Add in mayonnaise and granulated sugar. Drop in 1 tbsp (14 g) of mayonnaise and a small pinch of granulated sugar. The mayonnaise will smooth the mixture out, while the sugar will give the hint of sweetness that Dijon is known for.^[19]
- You can use honey instead of sugar, if you’re so inclined.
Mix the ingredients with a spoon until they’re creamy. Using a whisk or a spoon, mix your ingredients together for about 1 minute until they are smooth and creamy. The resulting mixture should be a bright yellow color that tastes a little like dijon mustard and a little like yellow mustard.^[20]
- Classic Dijon mustard includes actual mustard seeds, which is the main thing missing from this substitution.
- If your mustard isn’t the right color, add in 1/4 tsp (1.5 g) of turmeric powder for a classic brown/yellow coloring.
Use this Dijon-like mustard for a quick substitution. You can use this Dijon-like mustard in recipes that call for it if you don’t have the time to make it yourself. Or, if you’re really craving a sandwich with some Dijon mustard but you want to eat it right away, you can spoon some of this on for a more subtle and sweet mustard flavor.^[21]
- One of the only drawbacks of Dijon mustard is that it takes a long time to make, so this substitution comes in handy when you’re in a pinch.

[Edit]Using Dijon Mustard

Spread Dijon mustard on hot dogs and sandwiches for an easy condiment. Whether it’s the classic or the whole grain mustard, Dijon adds a spicy tang to any hot dog, bratwurst, or sandwich. Use a tablespoon or two to add a hearty flavor to your meal, and give your deli sandwich a little spice.^[22]
- Dijon mustard goes well with chicken sandwiches, turkey sandwiches, and sausages.
- Try putting Dijon mustard on a vegan sandwich made with lettuce, spinach, tomatoes, and thinly sliced eggplant.
Make deviled eggs with Dijon mustard for a spicy, tangy flavor. Peel and slice 12 hard-boiled eggs, then scoop out the yolks with a spoon. Mash up the yolks and add 2 tbsp (28 g) of Dijon mustard, 1/3 cup (43 g) of mayonnaise, and of Tabasco sauce, then put the filling back into the egg whites.^[23]
- You can also add salt, pepper, and paprika to taste to make the filling more flavorful.
- Adding Dijon mustard to deviled eggs will make them taste spicier and less acidic than eggs with yellow mustard.
Mix Dijon mustard with mayonnaise for a salad dressing. Combine 1 tsp (4 g) of Dijon mustard with 1.5 tbsp (22.5 g) of mayonnaise in a small bowl. Add salt and pepper to taste, then pour the dressing onto a green leaf salad for a spicy, tangy taste. Add some croutons for an extra crunch.^[24]
- Try adding in of white wine for an extra kick.
Whip up a few ham and cheese sliders as an easy appetizer. Mix together Dijon mustard, Worcestershire sauce, poppy seeds, and a chopped onion in a bowl. Layer ham, Swiss cheese, and the mustard mix onto bread rolls, then put them in the oven for about 20 minutes to melt the cheese.^[25]
- Serve the sliders while they’re hot for your guests to enjoy!

[Edit]Video

[Edit]Things You’ll Need

[Edit]Classic Dijon Mustard

2 small saucepans/cooking pots
Wooden spoon
Cutting board and knife
Glass jars with lids

[Edit]Whole Grain Dijon Mustard

Blender
Airtight container
Bowl
Plastic wrap
Airtight container

[Edit]Making a Dijon Substitute

Bowl
Spoon

[Edit]Related wikiHows

[Edit]References

[Edit]Quick Summary

Source: https://www.wikihow.com/Make-Dijon-Mustard
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Wednesday, December 16, 2020

Measuring spoons made from pine cones

A pine cone, a lathe, and some resin is all it takes to make some cool and distinctive coffee measuring spoons. The pattern is quite lovely when this relaxing project is completed.

Image: YouTube / Matt Jordan

Source: https://boingboing.net/2020/12/16/measuring-spoons-made-from-pine-cones.html
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The Article Was Written/Published By: Andrea James

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Monday, December 14, 2020

How to grow an opal at home

With a surprisingly small number of specialized items, it is possible to grow opals in a small home setup. For the process here, the only thing that’s a little hard to get ahold of is tetraethyl orthosilicate.

Note that growing pretty opals make take a little more time and dedication. — Read the rest

Source: https://boingboing.net/2020/12/14/how-to-grow-an-opal-at-home.html
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Sunday, December 6, 2020

How to Make Gummy Bears

Gummy bears are some of the simplest candies to make at home. At their core, they are just 4 ingredients: water, sugar, gelatin, and flavoring. Water and gelatin, when blended, heated, and cooled, naturally form a chewy candy, so you don’t need any expensive equipment or odd ingredients to create homemade gummy bears. To get bear shapes, you will need gummy bear molds.

[Edit]Ingredients

[Edit]Quick and Easy Gummies

of cold water
2 tbsp (20 g) of unflavored gelatin
1 packet (85 g) of flavored gelatin

[Edit]Classic Gummy Bears

of gelatin, 250 bloom
of water
of sugar
of sorbitol powder
of glucose syrup, or
of tartaric or citric acid
of food grade essential oil, any flavor

Prep time: 20-25 minutes (active prep: 5-10 minutes)

Cook time: 10-15 minutes

Total time: 30-40 minutes

[Edit]Steps

[Edit]Quick and Easy Gummies

Place of cold water in a small saucepan on the stove. Don’t start the stove yet. It is easiest to mix the ingredients right in the pan since the gummy mixture will stick slightly if you try and transfer it from another container.
Add 2 tbsp (20 g) of unflavored gelatin to the water. You can find this at most grocery stores in the baking aisle.
- For a vegan substitute, try agar agar powder, which you can buy online or from a health food store. You can substitute agar agar for gelatin in the same amounts, so there’s no need to adjust your measurements for this recipe.^[1]
Add 1 packet (85 g) of flavored gelatin and mix well. The most common brand is Jell-O. The flavor you use will determine the color and flavor of the final gummies.
- Flavored gelatin comes in many flavors and colors, so you can make a whole rainbow of gummy bears. For example, you could get strawberry, orange, lime, and blue raspberry.
Heat up the mixture on medium-low heat for 10-15 minutes. Just keep stirring occasionally so that all the gelatin is completely dissolved in the water. Go slowly so that none of the candy burns.
Turn the heat off and pour the mixture into a mixing cup. Any cup that is easily poured is fine. You can also use an eyedropper or a candy pump for more intricate designs.
Pour the mixture into your molds and put them in the freezer for 15-20 minutes. Simply pour the warm gelatin mixture into your candy mold and freeze it until it is set. The gummy bears are now ready to eat.^[2]
- If you don’t have a mold, you can make gummy drops on some parchment paper instead.
- You can leave the gummies in the freezer longer, if you like. Frozen gummy bears are chewier and taste juicier than refrigerated or room-temperature gummies.^[3] If you put them in an airtight container, they’ll keep for up to a year in the freezer before their quality starts to decline.^[4]

[Edit]Classic Gummy Bears

Pre-measure your ingredients to make classic “Gold Bears.” To get perfect, store-bought texture and taste in your gummies, you’ll need a few harder-to-find ingredients as well as high-end gelatin (known as 250 bloom). Measure your ingredients by weight instead of by volume for more accurate results. Weigh them out in advance and have them on hand to be quickly mixed in—timing in candy making is key. To make this classic gummy bear recipe, you’ll need:
- of gelatin, 250 bloom
- of water
- of sugar
- of sorbitol powder
- of glucose syrup, or
- of tartaric or citric acid
- of food grade essential oil, any flavor
Mix your gelatin and water. You can mix them together with a whisk or, like classic candy makers, in a water bath. If you’re mixing with a whisk, combine the water and gelatin directly in the saucepan over low heat until the gelatin dissolves.^[5]
- To do a water bath, warm a large bowl of water up so that it is hot, but not boiling. Mix the of gelatin and of water in a Ziplock bag and let it rest in the water bath for 30 minutes.
- The bag should be free of lumps or streaks when it is fully mixed.
Blend your sugar, sorbitol, and glucose syrup on the stove at medium heat. Stir the ingredients well so that they’re properly mixed up, but not boiling or bubbling. If you have a candy thermometer, get them to .
Mix in your gelatin mixture slowly. With the heat still on, mix in the gelatin and water mixture from earlier. Stir until it is all completely mixed, then turn the heat off and move quickly to the next step.
Add in your desired flavorings. You can flavor your gelatin with juice, flavoring acids (such as citric or tartaric acid), or flavored oils or extracts. You can also add 1/3 cup (about 77 g) of well-pureed fruit, like strawberries.
- For instance, lime, lemon, or orange juice are all good choices if you want to add a burst of citrus flavor.
- For a more unusual flavor, try a flavoring oil or extract, such as vanilla extract, orange rind oil, or cherry extract.^[6] If you use an essential oil, make sure it’s labeled as “edible” or “food grade,” since some essential oils are harmful to eat.^[7]
- This is also the time to add any food coloring.^[8]
Pour the mixture into your mold. You can use a light coating of cornstarch to prevent the final gummies from sticking, but many gummy-making pans are already non-stick. Simply pour the mixture into the mold then freeze it for 4-5 hours, or until the gummies are firm and completely set.^[9]

[Edit]Flavoring without Packets

Sprinkle your gummies lightly with citric acid to get a sour coating. Citric acid is a preservative, and it is not great for your teeth, so go lightly. A small amount is enough for a nice sour kick.
Use lemon and honey for citrus gummy bears. To make citrus gummy bears, you simply need to use some orange and lemon juice instead of a processed Jell-O packet. Honey also makes a healthier alternative to the corn syrup used in many store-bought gummies. To do this, mix the following ingredients in the saucepan, turn on the heat, then add 3 tablespoons (28 g) of gelatin. Continue like normal after the gelatin is added:
- of orange juice
- of lemon juice
- of honey
Try pureed strawberries or berries in your gummies. This incredible, fruity gummy is a big hit. Make sure the berries are thawed before adding them. Simply mix the following ingredients, then add 3 tbsp (28 g) of gelatin slowly as you heat up the mixture like normal.
- ⅔ cup (174 g) of pureed strawberries/blueberries/raspberries
- of water
- of fresh lemon juice
- of honey^[10]
Replace the water with milk for a creamier texture. If you don’t eat dairy, even almond, soy, rice, coconut, or oat milk works well and imparts a distinct, creamy texture and feel to the common gummy. To make creamy gummies, whisk half the milk in with the gelatin. Then heat it up like normal, whisking in the other half right at the end before it comes off the heat.^[11]
- Adding a touch of vanilla or almond extract, or even some cinnamon, to the mixture can take it to new heights.
- This substitute works with basic gummies as well as the pureed fruit versions.

[Edit]Video

[Edit]Tips

The candy might stick to flimsy plastic molds, so try to get sturdy ones.
A very light coating of non-stick cooking spray can be used to line the plastic mold to make it easier for the candy to release when it is ready. Some recipes use cornstarch as well.
You can use 1 tsp (about 2-3 g) of Kool-Aid instead of flavored Jell-O.
Try using fruit purée mixed with water to thin it down. It will thicken up and give you an awesome burst of fruity flavor.

[Edit]Warnings

Not all gelatin is vegan, kosher, or halal. Check the ingredients carefully before purchasing if you have any special dietary needs.

[Edit]Things You’ll Need

[Edit]Quick and Easy Gummies

Small saucepan
Measuring cups and spoons
Whisk
Gummy bear molds

[Edit]Classic Gummy Bears

Kitchen scale
Small saucepan
Ziplock bag (for water bath)
Whisk
Gummy bear molds

[Edit]Related wikiHows

[Edit]References

[Edit]Quick Summary

Source: https://www.wikihow.com/Make-Gummy-Bears
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Sunday, November 1, 2020

How to Make a Day of the Dead Mask

Day of the Dead is a Mexican holiday honoring lost loved ones that’s celebrated around the same time as Halloween. Making a Day of the Dead mask is a great way to teach kids about the holiday while also passing a fun afternoon making crafts. The easiest solution, especially if you’re doing this with young children or as a classroom activity, is to print out skull templates and make paper masks. Just cut them out and decorate them however you’d like! If you’re creating a costume, grab a plain white plastic mask from a craft store and decorate it with traditional Day of the Dead designs.

[Edit]Steps

[Edit]Creating a Simple Paper Mask

Search for a Day of the Dead skull shape template online. You can find a lot of cool Day of the Dead mask templates online. If you have small children or are planning this as a classroom activity, this is a great option. Run a search for “Day of the Dead mask template” or “calavera template” and browse through the available options.
- If you’re having trouble finding templates, check out the 4 printable options here: https://drive.google.com/file/d/0B95QypGcCj4ZT2x5NnBNb2VUd00/edit
- You can find another template option here: https://www.triedandtrueblog.com/triedandtrue/wp-content/uploads/2012/10/diadelosmuertos_printable_heart1.pdf
- You can also check your local craft store for wooden skull masks or Day of the Dead skull coloring pages.^[1]
Print out the template on regular printer paper or cardstock. Regular white printer paper will work just fine for this, but if you want something sturdier, use construction paper or cardstock for your mask. You don’t need any colored ink for this—black ink works perfectly and creates an authentic look.^[2]
- Don’t worry—you’ll be decorating the mask later, so you can make it as colorful as you like at that point.
- Many templates have designs on the skull already, which makes it super easy to create an authentic-looking mask. You can choose a blank skull template and draw in your own designs if you prefer, though.
Cut around the perimeter of the skull to create the base of the mask. Printable templates have easy-to-follow lines that you or your child can easily cut out. Use a pair of sharp scissors to cut out the skull template and toss the excess paper in the trash.^[3]
- Cut out the eye holes if you want a mask you can see through. You don’t have to do this, but it can make the masks more fun and interactive.
Draw in traditional Day of the Dead designs with a Sharpie, if desired. The easiest templates already have authentic details and designs included on the skull face. If you printed out a blank skull template, use a permanent black marker to draw on flowers, hearts, animals, curlicue shapes, and other traditional Day of the Dead designs.^[4]
- It can help to look at traditional designs online and mimic them if you aren’t sure what to draw on your skull.
Use markers or crayons to color in the designs any way you’d like. Day of the Dead skulls are traditionally quite colorful, so feel free to use any colors that you’d like to fill in the designs. Bright colors like orange, yellow, and aqua are common, but you can really go with any color palette you want. Encourage the kids to get creative!^[5]
Add fun accents like glitter, sequins, or stick-on rhinestones, if desired. Feel free to customize your mask any way you’d like. Glitter glue is an easy, no-mess way to add some sparkle. Stick-on rhinestones and other cool stickers are great options. Gluing felt designs onto the face or a plastic flower at the temple can also look really cool.^[6]
- Use hot glue to attach felt, sequins, or plastic flowers securely to the mask. If you’re working with small children, you might want to handle this part yourself.
Glue the paper mask to the top of a wooden popsicle stick. Add a dab of hot glue to the end of a wooden popsicle stick or craft stick. Then, press the chin area of the mask carefully onto the glue to attach the wooden stick. Give the glue a few minutes to dry and hold up your Day of the Dead mask to your face.^[7]
- School glue or super glue will also work.
Talk about the significance of the holiday as you work with the kids. Day of the Dead is a Mexican celebration that happens on the first 2 days of November. It’s believed that the passageway between the real world and the spirit world is open during this time so deceased loved ones can visit their families. Families prepare by creating altars, decorating graves, and cooking traditional foods.^[8]
- Festivities are joyful and often include flowers, music, candles, singing, and dancing.
- Day of the Dead has been celebrated for centuries and it’s roots stretch back to the time of the Aztecs.

[Edit]Making a Strap-On Costume Mask

Cover your work surface with cardboard or plastic to protect it. Crafting can get messy! Place a large piece of cardboard on your work surface or tape down a garbage bag so you don’t damage the surface.^[9]
- Be sure to work on a flat, stable surface with plenty of room to spread out your craft supplies.
Cut a plastic craft mask around the edges to create a skull shape. Plain white craft masks are usually rounded, but you can use scissors to alter the shape. Cut into the mask about at one of the skull’s temples to create a slight indention. Then, cut around the top of the skull to the other temple and cut another indention. Do the same thing under the cheekbones on each side of the face to for an authentic skull shape.^[10]
- You can find plain white craft masks made of plastic or cardboard at most craft stores. Be sure to get a mask that has an elastic strap so you can wear your mask once it’s done.
Sketch lines around the eyes, nose, and mouth to create a skull face. Use a pencil to lightly sketch in large teeth around the mouth area. Then, change the eyes to be perfectly round circles. Lightly draw an upside-down heart over the nose area so your mask will look like a skull with a skeleton face.^[11]
Draw your favorite Day of the Dead designs on other areas of the skull. Traditional designs include flowers, hearts, curlicues, paisley patterns, and so on. You can place your designs anywhere you’d like. Drawing flower petals around the eyes is a traditional look, but you can be as creative as you want.
- If you need inspiration or want to see traditional designs, type “Day of the Dead” mask into your search engine and check out the image results that pop up.^[12]
Fill in the eye and nose shapes with black paint or permanent marker. If you’re using black craft paint, use a paintbrush to fill in the eye circles and upside-down heart nose completely. A black Sharpie will create the same effect, so use whatever tools you feel the most comfortable with or have handy.^[13]
- If you’d like, draw or paint a black line between the upper and lower teeth and extend the line to the hollow areas under each cheekbone. Then, fill in the small hollow on each side to create a skeleton mouth.
Use colorful paint or permanent markers to fill in your sketched designs. Day of the Dead masks are traditionally very bright, so feel free to use any color palette that you like. Yellow, blue, red, orange, and green are all great options for your mask.^[14]
- Give paint an hour or so to dry before moving on to the next step. If you used permanent marker, this should only take a few minutes.
Outline the designs with black 3D paint or a black Sharpie. Make sure paint is totally dry before you do this! Then, outline all of your designs in black for a traditional look. Using a black permanent marker is an easy option, but you can also create cool texture with squeeze tubes of 3D paint.^[15]
- You can buy 3D paint in squeeze tubes from any craft store.
- Try accenting the black outlines with gold or silver for an even cooler look!
Hot glue small craft gems to the skull, if desired. Adding small gems to some of the empty spaces on the skull can take your mask to the next level. Use hot glue to attach the gems or buy the stick-on variety and press them on wherever you like.^[16]
- To make your design super durable, you may want to add hot glue to the stick-on variety, as well.
- You can buy small craft gems at any craft store or order them online.
Let the mask dry overnight before you wear it. Put the mask somewhere out of the way and let the glue and paint set. At minimum, allow 5-6 hours for this. If possible, let everything set overnight so your mask will be extra durable.^[17]
- When you’re ready to wear your mask, hold it in front of your face and stretch the elastic band over your head to keep it in place.

[Edit]Video

[Edit]Tips

Feel free to decorate your mask in any way that you’d like. This project is really customizable and fun.
Cut out the eye holes if you want to be able to see through the mask.

[Edit]Warnings

Be careful with hot glue! If you’re working with young children, it’s best to handle the hot glue yourself.

[Edit]Things You’ll Need

[Edit]Creating a Simple Paper Mask

Printer paper or construction paper
Scissors
Black Sharpie (optional)
Markers or crayons
Glitter glue (optional)
Stick-on rhinestones (optional)
Sequins (optional)
Puffy paint (optional)
1 wooden popsicle stick per mask
Hot glue or school glue

[Edit]Making a Strap-On Costume Mask

Cardboard or plastic garbage bags
Plain white craft mask (plastic or cardboard)
Scissors
Pencil
Craft paint or permanent markers
3D paint (optional)
Small craft gems (optional)
Hot glue (optional)

[Edit]References

Source: https://www.wikihow.com/Make-a-Day-of-the-Dead-Mask
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Tuesday, October 13, 2020

How to bake bread that looks like your face

A loaf that resembles your own face seems like a wonderful idea for Halloween dinner. At MAKE:, Matt Merkel Hess explains how to do a plaster cast of your face and then use it to make a terra cotta baking dish that will be the bread mold. — Read the rest

Source: https://boingboing.net/2020/10/13/how-to-bake-bread-that-looks-like-your-face.html
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Sunday, September 27, 2020

How to Make Loaded Baked Potatoes

Loaded baked potatoes might be one of the best comfort foods you can make at home. Bake the potatoes in advance and set out a topping bar so everyone can customize their meal. This is a great way to clean out your fridge since so many ingredients make perfect toppings. Load up your potatoes with cheese, leftover meat, veggies, and your favorite sauce. Then, tuck into a creamy, filling baked potato that’s just the way you like!

[Edit]Ingredients

4 large potatoes like Russets or Yukon Golds
of canola, vegetable, or olive oil
1/2 cup (115 g) of butter, diced
Kosher salt and freshly ground black pepper, to taste
Toppings like bacon, cheddar, sour cream, and chives

Makes 2 to 4 servings

[Edit]Steps

[Edit]Baking the Potatoes

Preheat the oven to and set a wire rack on a baking sheet. If you don’t have a wire rack and baking sheet, put the potatoes directly on the oven rack. You may want to place a piece of aluminum foil under the rack to catch oil drips.^[1]
Poke holes in 4 potatoes with a fork. Scrub 4 large potatoes like Russets or Yukon Golds under cold running water to rinse off dirt. Then, grip a potato firmly and use a fork to poke the potato about 10 times.^[2]
- Since potatoes contain a lot of water that turns into steam as they bake, the holes prevent the potatoes from splitting or exploding.
Rub the potatoes with oil and set them on the wire rack. Drizzle about of canola, vegetable, or olive oil onto each potato and use your fingers or a pastry brush to spread the oil over the entire skin. Then, set the greased potatoes on the wire rack so they’re not touching each other.^[3]
- The oil helps the potato skins crisp up as they bake. If you skip greasing the potatoes, the skins will be dry and chewy.
Bake them for 1 hour or until the center of the potatoes are tender. Carefully transfer the sheet with the wire rack and potatoes into the preheated oven. Cook the potatoes for 1 hour. Then, stick a knife into the center of a potato to see if it slides out easily. If it doesn’t, cook the potatoes for another 5 to 10 minutes and check again.^[4]
- If you’re short on time, microwave the potatoes for 5 minutes. Then, bake them in a oven for 20 minutes.
Cool the potatoes for 5 minutes. Once the centers of the potatoes are tender, take the sheet out of the oven and set them on the stove. Leave the potatoes to cool on the wire rack for 5 minutes so they’re a little easier to handle.^[5]
- If you set the potatoes directly on the rack, wear oven mitts to take them out of the oven.
- Don’t cover the potatoes as they cool or you’ll trap moisture and make the skins chewy.
Split each potato in half lengthwise and spoon the flesh into a bowl. Set a slightly cooled potato on a cutting board and carefully slice through it lengthwise. Scoop out the soft potato flesh with a spoon and drop it into a large mixing bowl. Repeat this for each potato and set the skins aside.^[6]
- If the potatoes are still hot, wear an oven mitt so you can hold the potato and scoop out the flesh.
Mash the potato with butter, salt, and pepper. Add 1/2 cup (115 g) of diced butter to the bowl with the potatoes along with as much salt and pepper as you’d like. Then, use a vegetable masher to roughly purée the potatoes. If you’d like a chunky texture, mash just until the butter is incorporated or keep mashing until the potatoes are smooth.^[7]
- Plan on using about 2 tablespoons (28 g) of butter for each filled potato.
- For really rough potatoes, use the tines of a fork instead of a vegetable masher to break up the flesh.
Spoon the seasoned potatoes back into the skins. If you’d like to make small loaded baked potatoes, fill each of the skins with some of the mashed potatoes or overfill just half of the skins. Then, add any toppings you like and enjoy!^[8]
- Serve the potatoes as soon as you top them or stick them back in the oven for 5 minutes to melt cheese or reheat them.

[Edit]Loading them with Flavorful Ingredients

Top the potatoes with bacon bits, chili, or meat to make a filling meal. For classic loaded baked potatoes, fry chopped bacon until it’s crisp and sprinkle it over the potatoes. You could also spoon your favorite chili or seasoned ground beef on top.^[9]
- This is a great chance to use leftovers from previous meals. Put leftover pulled pork, shredded beef, or carnitas on the potatoes, for instance.
Scatter shredded or crumbled cheese to give the potatoes a creamy taste. One of the best parts of a loaded baked potato is the gooey, melted cheese. Top the potatoes with whatever cheese you have on hand like:
- Cheddar
- Pepper jack
- Feta
- Smoked gouda
- Mozzarella
- Nacho cheese
Add cooked veggies for nutrition and a burst of color. Make a complete meal by including a variety of colorful veggies. Finely chop raw vegetables or steam, grill, and roast them before you scatter them over the potatoes. Try a few of these great combinations to get you started:^[10]
- Steamed broccoli florets with roasted red peppers
- Grilled sweetcorn with diced jalapenos
- Caramelized onions with mushrooms
- Diced avocados with chopped tomatoes
Spoon a creamy or spicy sauce over the potatoes for extra flavor. Add creamy or bold flavor with a drizzle of salsa, sour cream, or your favorite sauce like barbecue sauce, gravy, or hot sauce.^[11]
- Substitute Greek yogurt for the sour cream if you’re trying to reduce calories.
Garnish the loaded baked potatoes with chives or green onions. To give the loaded baked potatoes a slightly sharp flavor, chop a few green onions or chives and sprinkle them over the top.^[12]
- If you don’t want the spicy taste of green onions, use freshly chopped herbs like parsley or basil instead.

[Edit]Tips

For the crispiest skin, skip wrapping the potatoes in foil since foil traps moisture and makes the skins soggy.^[13]
If you have leftover baked potatoes, mash the lightly and mix them with a creamy white sauce. Spread the mixture in a casserole dish and scatter toppings over it. Then, bake the casserole until it’s bubbly.^[14]

[Edit]Things You’ll Need

Wire rack
Fork
Rimmed baking sheet
Oven mitts
Knife and cutting board
Mixing bowl
Spoon
Vegetable masher

[Edit]References

Source: https://www.wikihow.com/Make-Loaded-Baked-Potatoes
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