HOW TO MAKE RECIPE VIDEO RECIPES

HOSTESS TWINKIE RECIPE | HOW TO MAKE ... - TOP SECRET RECIPES

Hostess Twinkie Recipe | How to Make ... - Top Secret Recipes image

The Twinkie was invented in 1930 by the late James A. Dewar, then the Chicago-area regional manager of Continental Baking Company, the parent corporation behind the Hostess trademark. At the time, Continental made "Little Short Cake Fingers" only during the six-week strawberry season, and Dewar realized that the aluminum pans in which the cakes were baked sat idle the rest of the year. He came up with the idea of injecting the little cakes with a creamy filling to make them a year-round product and decided to charge a nickel for a package of two. But Dewar couldn't come up with a catchy name for the snack cake—that is, until he set out on a business trip to St. Louis. Along the road he saw a sign for Twinkle Toe Shoes, and the name Twinkies evolved. Sales took off, and Dewar reportedly ate two Twinkies every day for much of his life. He died in 1985. The spongy treat has evolved into an American phenomenon. Today the Twinkie is Continental's top Hostess-line seller, with the injection machines filling as many as 52,000 every hour. You will need a spice bottle, approximately the size of a Twinkie, ten 12x14 -inch pieces of aluminum foil, a cake decorator or pastry bag, and a chopstick. Watch Todd's video demonstration of this classic hack. If you're a fan of Hostess powdered Donettes, or cupcakes, check out these recipes. Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 45 minutes0S

Prep Time 22 minutes30S

Cook Time 22 minutes30S

Number Of Ingredients 10

Ingredients

Nutrition Facts : Calories 150 calories

HOW TO MAKE SAUERKRAUT RECIPE | BBC GOOD FOOD

How to make sauerkraut recipe | BBC Good Food image

Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard

Provided by Jane Hornby

Categories Condiment

Total Time 30 minutes

Prep Time 30 minutes

Yield Makes 4 x 450ml jars

Number Of Ingredients 4

Ingredients

2kg very firm, pale green or white cabbage (any leathery outer leaves removed), cored
3 tbsp coarse crystal sea salt (or 6 tbsp flaky sea salt)
1 tsp caraway seeds
1 tsp peppercorns

Steps:

Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It’s wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
Shred the cabbage thinly – a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It’s important to keep it at an even, cool room temperature – too cool and the ferment will take longer than you’d like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.

Nutrition Facts : Calories 33 calories, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 1 grams protein, SodiumContent 2.1 milligram of sodium

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