World of Food

 

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   Divide the meal proportionally. When preparing bento, there are two ways to divide the food. You can stick to a 4:3:2:1 ratio (4 parts of rice, 3 parts of the side dish, 2 parts of vegetables, and 1 part of a serving of pickled vegetables or a dessert) or you can make a 1:1 ratio (1 part rice, 1 part side dishes, where the side dishes themselves contain a 1:2 ratio of meat to vegetables). You can follow one of these traditional layouts, or you can vary the ratio and substitute more familiar ingredients. The objective is to have a nutritionally diverse yet balanced meal.

   • Alternatives to rice include, but are not limited to, sushi rolls, inari sushi, or onigiri (rice ball). You can also experiment with different kinds of rice (such as Spanish rice) or pasta.
   • The side dish should be the main source of protein, either beef, chicken, pork, or fish. This can be grilled, fried, breaded, and so on. For vegetarian bento, try beans or tofu.
   • Shredded cabbage with a light dressing is a popular choice for the vegetables. Sliced vegetables or even potato salad are used as well.
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   Obtain a bento box which is divided into compartments reflecting the proper bento ratio. You may be able to find a bento box in an Asian food store or online. Keep in mind that in Japan, food portions are smaller than in the West. (This might be a good thing if you're trying to control your portion sizes, or it might be an inconvenience). If you can't find a bento box anywhere, you can improvise by using a square container and dividing the food creatively (e.g. with a dividing wall of baby carrots or saltine crackers). Muffin and cupcake cups also make great compartments.
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   Choose brightly colored food items. The bolder and more solid the color, the greater the visual impact of your bento, and the more nutritional benefits are conferred (at least when it comes to brightly colored vegetables; see the citations below). White rice, whole hard-boiled eggs, and cheese can add a nice contrast to your bento, especially when paired with bright orange, green, and red foods.
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   Pack the foods tightly in order, especially if your bento box does not have built-in compartments. This will prevent the food from shifting within the box.

   1. Rice (or other starch) is nearly half the meal.
   2. Food items that are awkward in terms of shape or arrangement (e.g. a piece of chicken or a large dumpling) might have to go in first.
   3. Food items that are flexible, such as potato salad or cut vegetables go in any large remaining spaces.
   4. Small and sturdy items, like cherry tomatoes or small pudding containers, should fill in the gaps and accent the bento.
5. 
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   Create striking patterns and shapes with the food items and/or seasonings by using stencils. You can also decorate your bento according to a theme. You can also paint using food colouring mixed with Cream Cheese, Butter, Sour Cream, or frosting.

   • Keep the edges neatly defined. Contrasting colors, textures and shapes should be placed next to each other, but similar ones should be separated. Don't let clashing flavors mingle (e.g. don't put fried rice next to a pastry).
   • Make animal faces or other shapes with the food. Two slices from a hard-boiled egg with a dot of paprika in the middle of the yolk can make a great pair of eyes.
   • Sprinkle seasonings and add garnish to emphasize the center of a section of food.
   • Cut fruit, vegetables, cheese and kamaboko (pureed white fish shaped into a loaf) into shapes like stars, hearts, and diamonds with cookie cutters.
   • Put sauces or loose snacks into quirky containers. Small refillable sauce bottles made especially for bento can be purchased online.

    
    
   source : http://www.wikihow.com/Make-Bento
   

 

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla
• 2/3 cup milk
• 1/4 cup butter, melted
• vegetable oil or shortening for deep-frying
• desired coating or icing

4. Roll the Dough

• On a well-floured surface, roll the dough to 1/2-inch thickness. Do not stir additional flour into the dough; this can cause the finished product to be heavy and dry.

5. Cut the Dough

• Use a floured 2-1/2-inch doughnut cutter to cut the dough into rings. Dip the cutter into flour between cuts to prevent the dough from sticking to the cutter. Each cut should produce one doughnut and one doughnut hole.
• Reroll dough scraps as necessary to make about 16 doughnuts and 16 doughnut holes.

6. Fry the Doughnuts

• If using an electric deep-fat fryer, heat the oil to 365°F according to manufacturer's directions. Or, in a heavy, deep large saucepan, heat the oil to 365°F.
  • Tip: The amount of oil you'll need depends on the fryer you use. Follow manufacturer's directions if using a deep-fryer. If you are using a heavy, deep large saucepan, you'll want to pour the oil to a depth of about 4 inches -- deep enough allow the doughnuts to float in the oil.
• Ease a doughnut into the heated oil with a long-handle slotted spoon, taking care not to let the oil spatter. Fry the doughnuts, two or three at a time, in the oil for 2 to 3 minutes or until they are golden brown, turning once.
• Remove the doughnuts with the slotted spoon, allowing excess oil to drain back into the fryer or pan.
• Drain the doughnuts on paper towels.
• Repeat with remaining doughnuts.
• Cool the doughnuts slightly.

7. Coat or Ice the Doughnuts
Add these optional finishing touches while the doughnuts are still slightly warm:

• To coat the doughnuts with powdered sugar or granulated sugar, simply roll them in the sugar until coated on all sides.
• To glaze, dip the tops of the doughnuts in the Chocolate Glaze, Powdered Sugar Icing, or Chocolate Powdered Sugar Icing (see Step 3, above). If desired, sprinkle iced doughnuts with chopped nuts, flaked coconut, or candy sprinkles. Allow the doughnuts to dry on a wire cooling rack.

source :  http://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-doughnuts/

 

Instructions

1. Combine the chicken and water in a large soup pot: Remove the chicken from its packaging, drain off any liquid, and pat dry with paper towels. Leave the skin on the chicken, but trim away any large pieces of fat from around the neck or cavity of the chicken. Place the whole chicken in a soup pot (see Recipe Note if your chicken doesn't quite fit). Add enough water to cover by about an inch.
2. Bring to a boil, then reduce to a simmer. Keep your eye on the pot as it comes to a boil, and then reduce the heat to low and partially cover the pot as soon as the water is boiling.
3. Skim any foam that rises to the surface: For the first half hour or so, you'll see foam and scum collecting on the surface of the liquid. As it clumps together, skim it off with a spoon and discard.
4. Keep the soup at a steady simmer: Keep the pot partially covered and at a low simmer. You should see slow but steady bubbles and wisps of steam coming from the pot (although don't reduce the temperature so low that the water falls below 165°F or else the chicken won't cook through). Add more water as needed to keep the chicken covered, or if it floats, to allow it to bob in the liquid.
5. Simmer for at least 1 or up to 3 hours. The chicken is ready as soon as the meat registers 165°F and easily falls off the bone, after about 1 1/2 hours, but you can continue simmering for up to 3 hours for richer flavor — just keep an eye out that the chicken doesn't start to disintegrate or turn the soup cloudy. Add extra water as needed to keep the chicken covered.
6. Prep the vegetables: While the chicken is simmering, peel the carrots and remove the skins from the onions. Chop everything into a few large chunks.
7. Add the vegetables to the soup: Roughly one hour before you plan to finish the soup, add all the vegetables, the bay leaf, the parsley stems, and any optional extras to the pot.
8. When done cooking, transfer the cooked chicken and vegetables to a cutting board: Use tongs to pull the chicken and the vegetables out of the liquid and transfer to a cutting board.
9. Strain the broth: Pour the cooking liquid — now broth — through a strainer into a large mixing bowl.
10. Return the broth to the soup pot and bring to a simmer over medium-low heat.
11. Chop the vegetables into bite-sized pieces: The vegetables will still be quite hot, so handle with care.
12. Shred or chop the chicken: When the chicken is cool enough to handle, pull the meat off the chicken bones, discarding the skin and bones. Shred or chop the meat into bite-sized pieces. Discard the bay leaf and parsley stems.
13. Return the chicken and chopped vegetables to the broth, and warm.
14. Season to taste: Give the broth a taste, and then season with a few teaspoons of salt and a few grinds of fresh pepper. Taste again and add more salt or pepper if needed.
15. Serve: Ladle the soup into bowls and garnish with fresh parsley. Store leftovers in the fridge for up to 5 days.

Recipe Notes

• If your soup pot is too small for a whole chicken, you can either cut the chicken into pieces to make them fit, or buy chicken pieces at the store rather than a whole chicken.
• For chicken noodle soup: Cook the noodles separately, add them to each bowl, and ladle the soup over top.
• Freezing soup: This soup can be frozen for up to 3 months. Thaw overnight in the fridge or in the microwave, and then warm over low heat on the stovetop or in the microwave before serving.