Ginger Juice ~ Simple Way To Extract and Its Usage

Here is the simple way to extract ginger juice. Don't need any high-tech electrical appliance, just a peeler (or small kitchen knife), grater and sieve will do.

What you need:

How?

Wash ginger and peel the skin with a peeler or small kitchen knife. Grate the peeled ginger with grater.

(Do not cut out the exact required size, try using a bigger chunk of ginger so that you can hold the ginger more easily in hand.)

Place the grated ginger in a sieve over a bowl. Use a spoon to press out the juice (you may use your hand too).

And, here is the freshly extracted ginger juice.

One big thumb-size of ginger yields about one tablespoon of ginger juice.

Ginger juice is commonly used in Chinese cooking, most of the time as marinade. It can be used to make dessert too.

It is also a natural remedy for bloated stomach. Dilute ginger juice with water, cook and bring to a boil. Add some brown sugar and serve hot.

Beating of Egg White 蛋白的打发 - Stiff 干性发泡 AND This Marks My 100th Post

If the egg white is kept on beaten after the "soft peaks" stage, it turns thicker and expands in volume. It also gains a satiny sheen. If you hold up your electric mixer at this stage, it does not drip. Egg white is usually beaten untill stiff in chiffon cake. It gives the cake a fluffy light texture.

(Source: Picture and wording taken from Wendy Koh's "Dessert's Temptation")

This Marks My 100th Post

I didn't realize that this is my 100th post until I went to the "Edit Post" function.

Time flies, almost 7 months has passed since I started this blog on 6th April 2009. I am not sure how far I can go as I foresee I will be more occupied after my little one arrives.

I would like to keep it going as I really enjoy blogging. It is not just a place to record my personal experiences, I also get to know more friends who share the same interests from here.

Thanks everyone who ever visit my blog and for those who leave your comments I really appreciate it. ^O^

Beating of Whole Egg/Egg Yolk - Ribbon Stage

Lift up the beater, the egg mixture will form thick ribbon when dropping.

Write a '8' on the mixture, the trail will stay visible for a while before merging back into the mixture.

Water Bath 水浴法

将烤盘放入另一个薄盘里，注入2-2.5厘米深的水，隔水烤。通常用在烘烤芝士蛋糕。

如果使用脱底烤盘记得要用锡纸包起来，以免水流入烤盘里。

Beating of Egg White 蛋白的打发 - Soft Peaks 湿性发泡

蛋白质地开始变厚、柔细，但较湿润，如用搅拌器拿起蛋白，蛋白会呈下垂状。多用于烘培芝士蛋糕，令蛋糕表面不会有裂痕。

The egg white is starting to turn fluffy with fine bubbles. Yet, it is still moist. It drips when you hold up the electric mixer. Egg white is usually beaten to soft peaks in cheesecakes. The cake won't crack after being baked.

(Reference: Wendy Koh's "Dessert's Temptation")