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What is Lychee? Flavor Guide & Appearance

Last Updated on June 2, 2022 by Simply Healthy Family - Team

Lychee

Lychee is a sweet and juicy tropical fruit with a unique appearance. The fruit is native to the southeastern and southwestern provinces of China, where it was cultivated for almost a millennium. Lychee also grows well in the warmer regions of the United States, including Hawaii.

Fresh lychee can be found in large grocery stores across the US, and it’s often sold canned, and easily found in the canned goods aisle in many stores. Canned and dried lychee is often sold in Asian supermarkets.

What Does Lychee Fruit Look Like?

Lychee appearance

Lychee is a small fruit that grows on the evergreen tree, called Litchi chinensis. The fruits have bright red or pink skin covered in small bumps. Lychee usually has an oval shape, but it can also be rounded or heart-shaped. Lychee can measure up to 2 inches in length and 1.5 inches in width. Some say that lychee looks like a big raspberry or strawberry because of its colors and form.

On the inside, lychee has translucent white flesh, which is the edible part of the fruit. In the middle of the flesh, there is a solid brown, toxic seed.

Several tropical fruits look like lychee. Rambutan also has red skin and white flesh, similar to a lychee, but its skin has soft green or orange hairs, which lychee doesn’t have. Rambutan has a buttery flavor compared to the tartness and freshness of lychee.

Longan is another tropical fruit from the same family as lychee. Longan has a skin of a similar texture to lychee, but longan fruits have light brown or sand-colored, rather than red, skin, and the fruits are smaller than lychees.

Mangosteen has a similar structure to a lychee, with firm skin surrounding soft white flesh. However, a mangosteen’s skin is smoother than lychee, and dark purple instead of red. The texture of mangosteen on the inside is not jelly-like, like a lychee, but creamy and soft.

What Does Lychee Taste Like?

Lychee taste

The taste of lychee is sweet, balanced by a gentle tartness. Lychee has notes of strawberry, watermelon, pear, and grape. When underripe, lychee has more sour and citrusy notes. Many tropical fruits have a taste similar to lychee, including rambutan, mangosteen, and passion fruit.

Lychee fruit is firm, delicate, juicy, and similar in texture to a ripe grape. Its scent is reminiscent of roses and can be described as floral.

How to Eat Lychee

How to Eat Lychee

The skin of ripe lychee fruit is easy to peel and can be removed without effort using a knife or your fingers. Because the fruit is so delicate on the inside, be careful when removing the skin to avoid squishing the flesh. After removing the skin, eat the white flesh in one bite and spit out the seed, or, cut the fruit in half and remove the seed before enjoying the fruit.

Ripe lychee’s reddish skin should give in slightly but feel firm when touched. Underripe lychee has greenish or yellowish skin that shouldn’t be eaten, and an overripe fruit has cracks and brown spots on the skin. If the fruit smells fermented — sour, tangy, or vinegar-like — it’s likely overripe and shouldn’t be eaten.

Lychee Health Facts

Lychee has many health benefits and is rich in antioxidants and vitamins. In general, a daily fruit intake of 1.5-2 cups increases resistance to heart disease and stroke.

Lychee is rich in vitamin C. A 100-gram serving of lychee contains over 71 milligrams of vitamin C, which almost meets the recommended daily intake for an adult. The lychee fruit also has polyphenol, known as oligonol, which acts as an effective antioxidant and has been found to aid weight loss.

However, lychee can cause unusual allergic reactions in some people, with reported symptoms including itching, inflammation in the mouth, and rash.

Ways to Use Lychee: Cooking & Cocktails

Lychee dessert

Lychee is a popular ingredient in many sweet dishes and cocktails thanks to the fruit’s delicate floral scent and balanced sweetness.

Lychee can be a great addition to a fruit salad or as a topping for yogurt or porridge. Peel and cut the lychee into small pieces and add it to these foods to enhance the flavors and add sweetness to regular breakfast dishes.

Lychee is commonly used in Asian cuisines as an addition to savory dishes. Lychee juice can another dimension of flavor to a vegetable or meat stir-fry, or be used as a sauce with other savory dishes, like dumplings.

The lychee fruit is a common sorbet flavor and ingredient in ice creams, used on its own or mixed with other ingredients, like lime or ginger, to bring out more of the fruit’s unique floral flavors.

Because of its strong scent and unusual taste, lychee is used in a variety of alcoholic cocktails. Lychee works especially well in martinis, mixed with vodka and vermouth, and paired with other fruits, like lemon, coconut, or melon.

Classic Lychee Martini Recipe

Classic Lychee Martini Recipe

This lychee martini recipe makes two beautiful martinis.

Ingredients (2 servings):

  • 1 can lychee
  • 2 ounces vodka
  • 3 ounces lychee liqueur
  • 1 lime, juiced, save one slice
  • Scoop of ice
  • Splash sparkling wine or champagne

Method:

In a shaker, mix 1 ounce of lychee juice from a can with vodka, lychee liqueur, a splash of lime juice, and ice. Shake well for around 30 seconds, then pour the mixture into two martini glasses. Take out two lychee fruits from the can and place one in each of the martini glasses. Top the cocktails with sparkling wine or champagne, decorate the rim of the glass with a slice of lime, and serve.

Storing Lychee

Storing lychee

Lychee season in the US starts in late spring and ends in late summer. Fresh ripe lychee should be stored in a fridge for 5 to 10 days, or two to three days at room temperature. In the fridge, lychees are best kept in a plastic bag or closed container, and the fridge should be kept at around 40°F. Lychee can also be frozen, but only with its peel still on.

Dried lychee can be stored for up to one year at room temperature. Canned lychee keeps well for six months, but once the can is opened, the fruit should be eaten in the next two to three days.

Does Orange Juice Go Bad? How Long Will it Last?

Last Updated on June 1, 2022 by Simply Healthy Family - Team

orange juice

Yes, orange juice goes bad because bacteria and other microorganisms start to multiply after a certain period, causing the orange juice to taste and smell bad. A warm environment encourages the growth of these bacteria, which are unhealthy and can make you sick.

Store-bought packaged orange juice lasts longer than fresh orange juice because all store-bought orange juice has been pasteurized. During the pasteurization process, the juice is heated to the boiling point, killing all bacteria. However, once store-bought juice has been opened, it must be kept in the fridge to prevent spoiling.

Freshly squeezed homemade orange juice and store-bought orange juice kept in grocery store fridges have limited fridge lives before the juices start to spoil.

Frozen orange juice concentrate lasts the longest, and can be kept in the freezer indefinitely without spoiling.

How Long Does Orange Juice Last?

How Long Does Orange Juice Last

Unrefrigerated store-bought (or pasteurized) orange juice lasts for up to three months in the pantry, unopened. Refrigerated store-bought juice lasts in the fridge for up to two weeks unopened or seven days after opening, depending on its use-by date.

Freshly squeezed orange juice spoils much faster — within two to three days after being stored in the fridge.

Left out at room temperature, both fresh and store-bought orange juice spoil within a few hours.

Pasteurized Orange Juice

Unrefrigerated store-bought orange juice found on store shelves lasts up to three months past its use-by date when stored in the pantry. Keeping this juice in a cool, dark place prolongs its shelf life, while leaving it on a kitchen counter in direct sunlight makes it spoil sooner, even while still sealed.

Once pasteurized packaged orange juice has been opened, use it within two hours or store it in the fridge for up to seven days.

Refrigerated store-bought orange juice found in store fridges has a use-by date. Kept in the fridge and unopened, this juice is safe to drink up to three days past its use-by date. Once opened, use store-bought refrigerated orange juice within seven days.

Store-bought refrigerated orange juice lasts longer if the cold chain is unbroken. To help prevent the juice from spoiling, take a cooler bag to the store to keep the juice cold until you get home and place the juice in the fridge as soon as possible.

Opened store-bought juice should be placed in the fridge as soon as possible after being opened to prevent spoiling.

Fresh Orange Juice

Freshly squeezed homemade orange juice lasts two to three hours at room temperature and two to three days in the fridge because this juice is unpasteurized and contains no preservatives. Fresh orange juice left out in direct sunlight will spoil sooner than juice that is kept in a cool, dark place.

Using good-quality fresh oranges makes fresh-squeezed juice last longer. If the oranges aren’t fresh, they may already be starting to spoil, resulting in a juice that will spoil sooner as well.

Wash the oranges before cutting them open and squeezing them, and keep the knife and the juicer clean to avoid transferring dirt or bacteria to the juice, causing it to spoil.

Orange Juice Concentrate

Orange juice concentrate has had all the water removed from the juice, and the remaining concentrate is frozen.

Once the concentrate has been opened and reconstituted by adding water, the juice has a longer fridge life than fresh-squeezed orange juice but goes bad sooner than pasteurized juice. Orange juice concentrate goes bad after two hours at room temperature but lasts for up to five days in the fridge.

Unopened orange juice concentrate keeps indefinitely in the freezer, but goes bad after two to three hours at room temperature after it’s been opened. Once orange juice concentrate has been thawed, use it immediately and don’t refreeze it.

Storing Orange Juice

Storing Orange Juice

To make homemade fresh-squeezed orange juice last longer, store it in a clean glass bottle or jug. Glass is less likely than plastic to harbor bacteria that will make the orange juice spoil quickly.

Fill the glass or container to the top and cover it with an airtight seal or a piece of cling wrap to prevent the juice from coming into contact with air. Oxygen promotes bacterial growth in orange juice.

If you need to store orange juice in a plastic container, wash the container thoroughly with dish soap and fill it with boiling water. Leave the container to stand for two to three minutes with the water.

Pour out the water and dry the container with a clean cloth. Allow the container to cool completely before pouring the juice in and sealing it with an airtight lid.

Store fresh orange juice near the back of the fridge, where the temperature is the coldest and most consistent, rather than in the door, where the juice is exposed to room temperature every time the door is opened.

Adding honey to fresh-squeezed orange juice makes the juice last longer because honey acts as a natural preservative. Add 1 teaspoon of honey to 1 liter of orange juice and mix well.

The pulp of fresh-squeezed orange juice spoils sooner than the liquid, so removing the pulp before storing orange juice gives the juice a longer fridge life.

All of these tips also apply to prolonging the life of apple juice!

How to Know if Orange Juice Has Gone Bad

spoiled orange juice

Orange juice can last for two to three hours at room temperature and up to two weeks in the fridge, depending on its use-by date and whether or not the juice has been opened.

Here are some ways to tell if orange juice has gone bad.

  • Smell — spoiled orange juice has a distinct sour smell, almost like vinegar. It starts fermenting as it goes bad, giving off an alcoholic odor
  • Color — orange juice has a bright orange color. If it develops a brownish tinge, the juice is going bad. Pour the juice into a transparent glass to check the color
  • Consistency — lumps in the juice or fizzy foam on the surface are signs that the juice is bad
  • Bloated packaging — a build-up of gasses in the juice causes the packaging to swell as the juice spoils
  • Taste — take a small sip of juice. If the juice has a bitter taste, it has spoiled

Discard orange juice that has become spoiled. The bacteria and other organisms in the juice make it unsafe to drink or use in cooking.

Gordon Ramsay Alfredo Sauce: Two Recipes & Alternatives

Last Updated on May 26, 2022 by Simply Healthy Family - Team

Gordon Ramsay Alfredo Sauce

While there’s no official Gordon Ramsay alfredo sauce recipe, this article provides some alternative alfredo sauce recipes as well as Gordon Ramsay’s famous white sauce recipe.

Gordon Ramsay White Sauce

Gordon Ramsay White Sauce

White sauce, also known as bechame sauce, is a sauce made with butter, flour, and milk, and is traditionally served with pasta.

Alfredo sauce is similar to white sauce, but it’s richer and heavier than white sauce because it’s made with heavy cream instead of milk, and also contains parmesan cheese, fresh garlic, and fresh parsley. Always make sure your garlic is fresh, because if the garlic has gone bad even just a little, the dish won’t be as good.

Gordon Ramsay’s white sauce is a blend of traditional white sauce and a lower-fat version of traditional alfredo sauce because it’s made with evaporated milk instead of regular milk or heavy cream.

How to Make Gordon Ramsay’s White Sauce

Here’s a step-by-step guide to making Gordon Ramsay’s famous white sauce.

Prep time: 15 minutes
Cooking time: 10 minutes
Total: 15 minutes

Ingredients

  • 2 tablespoons butter
  • 1 teaspoon flour
  • 2 tablespoons bottled grated parmesan cheese
  • ¼ teaspoon salt
  • 1 teaspoon minced garlic
  • 1 can (12 ounces) evaporated milk
  • 1 ½ cups shredded fresh parmesan cheese
  • ½ cup water
  • ¼ cup finely chopped fresh parsley, for serving

Instructions

  1. Place the butter in a saucepan and melt over medium heat
  2. Add ¼ cup of water, flour, grated parmesan, salt, and garlic and stir well
  3. Cook for 1–2 minutes until bubbling and thickened
  4. Gradually add the evaporated milk, whisking continuously until the mixture thickens
  5. Add the shredded parmesan and whisk until the cheese has melted and the sauce is smooth
  6. Whisk in the remaining ¼ cup of water to thin the sauce if it’s too thick
  7. Serve over pasta and sprinkle with finely chopped parsley and extra parmesan cheese

Traditional Alfredo Sauce

Traditional Alfredo Sauce

Traditional alfredo sauce is made using a method similar to white sauce, but alfredo sauce is different from other white sauces because this sauce is made with heavy cream instead of milk, and contains a few other extra ingredients.

How to Make Alfredo Sauce

Here’s a quick, simple recipe for traditional alfredo sauce.

Prep time: 5 minutes
Cooking time: 10 minutes
Total: 15 minutes

Ingredients

  • ¼ cup butter
  • 1 cup heavy cream
  • 1 teaspoon minced garlic
  • 1 ½ cups shredded fresh parmesan cheese
  • ½ cup finely chopped fresh parsley

Instructions

    1. Melt butter in a medium saucepan over medium-low heat
    2. Add cream and simmer for 5 minutes
    3. Add garlic and parmesan cheese, whisking constantly as the sauce heats through
    4. Stir in parsley, reserving some for sprinkling on top

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  1. Serve over pasta with a sprinkle of parsley and parmesan cheese

Gordon Ramsay Pasta Recipes

Courgetti Spaghetti and Turkey Meatballs

Gordon Ramsay has created numerous scrumptious pasta dishes. Here are a few popular suggestions:

  • Macaroni Cheese and Cauliflower Bake: This easy-to-make recipe is a unique version of classic mac ‘n cheese. Using a mix of three different cheeses, the sauce gets its tang from the mature cheddar and its smooth, creamy texture from the Lancashire and Cheshire cheeses. Use regular macaroni and fresh cauliflower for a filling meal
  • Gordon’s Carbonara in Under 10 Minutes: Gordon’s carbonara is quick and easy to make, but you need to assemble all the ingredients before you start: frozen peas, streaky bacon, egg yolks, crème fraiche, mushrooms, chili, garlic, parmesan cheese, olive oil, salt and pepper, and parsley. Serve hot over spaghetti
  • Courgetti Spaghetti and Turkey Meatballs: This recipe is fairly complicated and involves special equipment and a few steps. You need a spiralizer or a mandolin to make spaghetti from the courgettes. The dish contains courgettes, olive oil, and parmesan cheese for the courgette spaghetti; turkey mince, onion, garlic, Worcestershire sauce, an egg, and salt and pepper for the meatballs; and olive oil, onions, garlic, tomato pureé, canned chopped tomatoes, dried oregano, and balsamic vinegar for the tomato sauce

Making Alfredo Sauce

Alfredo sauce is a rich pasta sauce made by cooking butter, heavy cream, and parmesan cheese in a saucepan on the stove. Traditionally served with pasta, alfredo sauce can be adapted by adding herbs and spices for variety.

Gordon Ramsay’s white sauce is a low-fat variation of alfredo sauce, made with evaporated milk instead of heavy cream, and with flour to thicken the sauce. Gordon Ramsay’s white sauce also contains garlic and is served with parsley for extra flavor.

Useful Tips & Alterations For Making Alfredo Sauce

  • To keep alfredo sauce from separating, don’t allow the sauce to boil rapidly. Boiling scorches the sauce, causing it to separate. Simmer the sauce gently over low heat until the sauce thickens
  • Spice up alfredo sauce by adding some Italian seasoning, dried basil, oregano, or onion powder for extra flavor
  • To correct alfredo sauce that’s too thick, stir in a little hot water from the boiling pasta to thin the sauce before serving
  • For extra-creamy alfredo sauce, add more cheese and stir gently. As the cheese melts, the sauce thickens and becomes creamier
  • Alfredo sauce tastes wonderful on top of frenched chicken or with bits of toasted bacon mixed in

The Worst Chocolate Chip Cookies: Are They Good?

Last Updated on May 27, 2022 by Simply Healthy Family - Team

Worst Chocolate Chip Cookies

Sugar Spun Run has created what she calls “The Worst Ever Chocolate Chip Cookies.” With tongue-in-cheek irony, she calls them the “worst” because these cookies are so utterly delicious and addictive that they will strip you of any willpower to resist and take over your life in the process.

The main difference between standard chocolate chip cookies and the “worst” chocolate chip cookie is that the standard cookie recipe doesn’t contain maple syrup — the secret ingredient that gives the “worst” cookies their unique flavor.

The “worst” chocolate chip cookies also have a unique crunchy-on-the-outside but chewy-on-the-inside texture, which is created by adding cornstarch and baking powder to the recipe. If you don’t have cornstarch, you can use a cornstarch replacement.

To make sure your cookies get the right texture, sift the flour with a flour sifter, and use a cookie scoop to make sure the cookies are all evenly sized. You can also soften the sugar beforehand so the dough will be easier to mix.

Worst Chocolate Chip Cookie

Worst Chocolate Chip Cookie Recipe

Print Recipe Pin Recipe
Course Dessert

Equipment

  • 2 Mixing bowls
  • Spatula
  • Cookie sheets
  • Parchment paper

Ingredients
  

  • 1 cup Unsalted butter, melted and then cooled
  • 1 1/2 cups Tightly-packed light brown sugar
  • 1/2 cup Granulated sugar
  • 2 Large eggs, at room temperature
  • 1 tsp Vanilla extract
  • 1/4 cup Maple syrup
  • 3 1/4 cups All-purpose flour
  • 2 tsp Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 cups Chocolate chips (1 cup regular semi-sweet chips and 1 cup mini semi-sweet chips recommended)

Instructions
 

  • Mix melted butter and sugars together in a large bowl
  • Add eggs, one at a time, mixing after each addition until well-combined
  • Add maple syrup and vanilla extract and stir
  • In the second bowl, mix together the dry ingredients: flour, cornstarch, baking powder, baking soda, and salt
  • Gradually add the bowl of dry ingredients to the wet ingredients, mixing well with a spatula until completely combined
  • Add chocolate chips and mix in. (Optional: reserve ¼ cup of the regular chocolate chips for pressing into the cookies once baked)
  • Cover the dough with cling wrap and place in the fridge for 30 minutes
  • Preheat the oven to 175°F while the dough chills
  • Line cookie sheets with parchment paper
  • For large cookies, scoop 2 tablespoons of cookie dough and roll into balls
  • Place balls on a lined cookie sheet, 2 inches apart to allow room for spreading (Keep the unbaked dough in the fridge while the first batch is baking)
  • Flatten the balls slightly with the back of a spoon
  • Bake for 13 minutes, until the edges are golden brown. (If you prefer to make smaller cookies, shorten the baking time accordingly)
  • Optional step: once the cookies are out of the oven, press a few chocolate chips into the top of each cookie while the cookies are still warm
  • Allow cookies to cool completely on the tray
Keyword chocolate chips, cookies

The worst chocolate chip cookies differ from standard cookies because the maple syrup in the “worst” cookies gives them a special flavor. While the cookies don’t taste like maple syrup, if you leave out the maple syrup, the cookies will lack their unique caramelized taste.

Also, the cornstarch and baking powder in the worst chocolate chip cookies give these cookies extra crunch. The “worst” chocolate chip cookies have a crispy outside with a soft, chewy inside, giving them a better texture than other cookies.

Making the “worst” chocolate chip cookies is easier than following other chocolate chip cookie recipes because the “worst” cookies don’t require an electric mixer or any other special equipment. Clean-up is easier, also, since you don’t have to wash beaters.

Traditional Chocolate Chip Cookies

Traditional Chocolate Chip Cookies

Print Recipe Pin Recipe
Course Dessert

Equipment

  • Electric mixer
  • Large bowl
  • Small bowl
  • Cookie sheets
  • Parchment paper

Ingredients
  

  • 1 cup Butter, melted
  • 1/2 cup Granulated sugar
  • 1 cup Packed light brown sugar
  • 1 tsp Vanilla extract
  • 2 Large eggs
  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 cups Semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 375°F
  • Line cookie sheets with parchment paper
  • Whisk the flour, baking soda, and salt together in a small bowl
  • Melt the butter, pour it into the large mixing bowl, and allow it to cool for 5 minutes
  • Add the sugars and vanilla extract to the butter and beat until creamy
  • Add the eggs, one at a time, beating well after each addition
  • Gradually add the flour mixture and beat gently
  • Stir in the chocolate chips
  • Drop the dough 1 tablespoonful at a time onto the prepared cookie sheets
  • Bake for 10–12 minutes, until golden brown
  • Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely
Keyword cookies

Here are a few common problems when baking chocolate chip cookies, and how to solve them:

Cookies spread too much

Chocolate chip cookie dough tends to spread too much while baking if the melted butter is too hot when the sugar is added to the butter. Hot butter dissolves the sugar, making the dough too soft and runny. Allow the butter to cool for 5 minutes before mixing the butter and the sugar together.

If the dough becomes too warm before baking the cookies, the dough spreads too much. While the first tray of cookies is in the oven, keep the bowl of unbaked cookie dough in the fridge before preparing the second tray.

Allow the cookie sheet to cool completely between batches as placing cookie dough on a warm cookie sheet will make the dough spread.

Cookies don’t spread enough and are too thick

Cookie dough that doesn’t spread, resulting in cookies that are too thick and soft on the inside, is probably a result of adding too much flour to the mixture.

Too much flour makes the dough stiff and difficult to drop onto the cookie sheet, resulting in thick, soft cookies that are underdone on the inside. Measure the flour precisely before adding it to the mixture.

Cookies are dark brown on the outside but raw on the inside

When the oven is too hot, chocolate chip cookies bake too quickly, turning the outside dark brown before the cooking time is up. The cookies appear to be done, but after taking them out of the oven, the inside is still underdone.

Make sure the oven reaches an even temperature. Using an oven thermometer helps to ensure that the oven doesn’t get too hot.

Cookies are burnt on the underneath but too light on top

Place the cookie tray on the center rack in the oven to ensure even heat distribution, which results in even baking. If the cookie tray isn’t positioned correctly in the oven, the cookies burn on one side before the opposite side is done.

Worst Chocolate Chip Cookies vs Traditional Chocolate Chip Cookies

Worst Chocolate Chip Cookies vs Traditional Chocolate Chip Cookies

Sugar Spun Run’s “worst” chocolate chip cookies differ from traditional chocolate chip cookies in a few ways, mostly in the flavor. Maple syrup is the secret ingredient that gives the “worst” chocolate chip cookies their tantalizing flavor with a hint of caramel. Traditional chocolate chip cookies don’t have that special flavor.

The “worst” chocolate chip cookies also have a unique crunchy, yet chewy, texture. Traditional chocolate chip cookies contain flour and baking soda, but Sugar Spun Run’s cookies also contain cornstarch and baking powder, giving these cookies a unique texture with a crispy outside and chewy inside.

Slight tweaks to a chocolate chip cookie recipe can alter the results. For less sweet chocolate chip cookies, use dark chocolate chips instead of regular chocolate chips. For a delicate balance, use half-and-half dark chocolate and regular chocolate.

A trick to the perfect texture for chocolate chip cookies is to substitute 2 tablespoons of the flour called for in the recipe with cornstarch. Cornstarch is an anti-caking agent and adds a lovely crunch to cookies, while keeping the inside chewy.

If you don’t have cornstarch but want a chewier texture, add an extra egg yolk to the ingredients to achieve a chewier cookie.

For a darker cookie with a richer flavor, leave out the granulated sugar and use extra brown sugar in its place. Increasing the brown sugar also gives more of a toffee-like flavor to the cookies. If the brown sugar has gone bad, it might add more of a molasses flavor, so be careful to check it.

For crunchier edges, set the oven to a slightly hotter temperature. But watch the cookies carefully and be sure to remove them in time, because the higher temperature can result in burnt cookies.

Delicious Copycat Black Bear Diner Pancake Recipe

Last Updated on March 19, 2023 by Simply Healthy Family - Team

black bear diner pancake

You’ll love these pancakes so much that you’ll want an easy way to cook them! Black Bear Diner is a restaurant chain specializing in traditional American cuisine, and the pancakes on its breakfast menu are famous. Black Bear Diner pancakes are known for their large size and fluffy texture and are made from a batter that includes buttermilk and is cooked on a griddle until golden brown. The recipe is inspired by the pancakes and does not use buttermilk!

If you have a crepe maker, you can ensure they’re always perfect. And if you have a portable electric stove, you can even cook them when camping!

black bear diner pancake

Black Bear Diner Pancake Recipe

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Course Breakfast
Servings 15 pancakes

Ingredients
  

  • 1/4 cup Sugar
  • 2 tsp. Baking Powder
  • Pinch of Salt
  • 2 cups Flour
  • 3 Eggs
  • 1 cup Milk
  • 1 cup Half and Half
  • 1 1/2 tbsp Vanilla Extract
  • Butter
  • Syrup
  • Other toppings desired

Instructions
 

  • Mix Dry Ingredients
    Start by mixing all the dry ingredients together. Combine the sugar, baking powder, salt, and flour in one bowl. It’s essential that the mixture doesn’t have lumps. A smooth mix is the key to a perfect pancake. Sift the dry ingredients if necessary to get the right consistency.
  • Separate the Eggs
    Separate the egg yolks from their whites by cracking the eggs and switching the egg yolk from one part of the shell to the other, until only the yolk remains. Catch the whites in a bowl and set aside. The egg whites are a vital ingredient to be used later.
  • Mix Wet Ingredients
    Mix all of the liquid ingredients – egg yolks, milk, half and half, and vanilla – together in their own bowl. Mix these ingredients thoroughly.
  • Combine Wet and Dry Ingredients
    Mix together the wet and dry ingredients. Do not over-mix, but instead mix ingredients just until they combine. Be mindful not to allow any lumps to form because this will change the consistency of the pancakes.
  • Mix Egg Whites
    It’s time to use the egg whites that were set aside. Whip them with a mixer or by hand with a whisk or fork until they form soft peaks.
  • Fold In Egg Whites
    Gently fold (do not stir) the egg whites into the rest of the mixture. The folding allows the batter to get the right consistency – a pancake that is fluffy.
  • Prep Skillet
    Heat the skillet on medium-high heat. Then, when fully heated, add butter to the skillet. Take ⅓ cup of the batter and add it to the skillet, making a round pancake shape.
  • Cook
    Cook to preference, or until the pancakes become golden brown in color, flipping when one side turns golden. Give the pancake two to three minutes per side. Repeat this until all of the batter is gone. Add butter, syrup, whipped cream, or other toppings to the pancakes based on preference.

Notes

Based on preference, substitute some ingredients for low-fat versions, such as equal amounts of water or dairy-free milk in place of half and half and/or milk. It is also possible to switch out the butter with some other non-stick component, like cooking spray, to prevent pancakes from sticking to the skillet, thus making cooking and cleaning up challenging.
Keyword pancake

Copycat Black Bear Diner Pancakes Tips

This copycat Black Bear Diner sweet cream pancakes recipe should taste similar to the real thing. The diner has a secret recipe, but some tips will help make your pancakes taste similar. There are a few ways to switch the recipe up, too, and it’s easy to experiment to find the best flavor.

Use Heavy Cream or Heavy Whipping Cream

While most copycat recipes call for half and half, some substitute with heavy whipping cream. The difference between heavy cream and the half and half is that heavy cream has a higher fat content, which leads to a more decadent pancake. Recipes that call for heavy cream may also have other differences in instructions and ingredients.

Switch Toppings

A classic way to eat the sweet cream pancakes from Black Bear Diner is with maple syrup and butter. But there are many other ways to enrich this breakfast recipe. Use fresh fruit (like strawberries or blueberries), chocolate chips to the batter, or whipped cream on top. The original pancakes will be delicious, but there’s a lot of room for creativity.

Cooking Tips

If cooking for a crowd, doubling up on the given recipe is a good idea. It may be worth it to triple the recipe if there are many people to feed at once. It’s also possible to freeze the pancakes for later.

Using an electric mixer to whip the egg whites will produce fluffy pancakes!

The hardest part about cooking pancakes is knowing when to flip them. I usually spread pancake batter on a medium heat griddle or cast iron pan and wait until I see little bubbles forming, usually 2-3 minutes on one side of the pancake. Then flip the pancake over to cook for 1-2 minutes.

To freeze, place pancakes in one layer on a baking sheet, and put them in the freezer for 30 minutes to an hour. Then stack the pancakes on top of one another, separating them with parchment or wax paper to prevent them from sticking together.

Store the stacked pancakes in a freezer-safe bag, and store them in the freezer for up to two months. Eat them within a couple of months for the best taste. Reheat using the oven or microwave, or use the toaster.

Replicating Black Bear Diner sweet cream pancakes is possible with the right ingredients. Much of this recipe is about getting the right texture for the pancakes. Although some practice may be required, this recipe is simple and easy to follow.

And if you like to try other textures in your pancakes, try cooking these pancakes in a rice cooker! Rice cooker pancakes are fluffier than pan-cooked, but they’re oh-so-fun to eat.

 

A Simple Recipe for Glazed Turkey Ham

Last Updated on June 2, 2022 by Simply Healthy Family - Team

Turkey Ham Recipe

Turkey ham is a dish made from processed, cured turkey meat. To make turkey ham, a piece of turkey is rolled up, tied with string or placed in a cooking net, and smoked.

Turkey ham is popular because it’s a low-fat, healthy source of protein that’s easy to prepare and readily available.

Contrary to its name, there is no ham or pork in turkey ham. Turkey ham was so-called because the piece of meat looks similar to a piece of ham.

Turkey ham is ready-cooked, but before serving it, you should heat up the turkey ham in a sauce or with a glaze.

Follow this recipe for the best turkey ham in apricot and mustard glaze.

INFORMATION

Difficulty level: Easy

Prep time: 15 minutes

Cooking time: 30–60 minutes, depending on size

Servings: 6–8

Course: Entreé

Ingredients & Equipment

Sliced turkey ham

Equipment:

  • 1 large oven-proof baking dish
  • 1 small oven-proof baking dish
  • Measuring cup or measuring jug
  • Measuring spoons
  • Wooden spoon
  • Marinade brush
  • Medium-sized bowl
  • Chef’s knife

Ingredients for the turkey ham:

  • 2–4 pounds turkey ham
  • 1 can apricots halves, drained (reserve the juice)

Ingredients for the glaze:

  • 1 cup reserved apricot juice (top up with water to make 1 cup if there isn’t enough juice)
  • 2–3 teaspoons cornstarch (or a similar cornstarch substitute)
  • 2 tablespoons mustard powder
  • ½ cup apricot marmalade

Apricot marmalade isn’t always available. If you can’t find apricot marmalade, you can substitute orange marmalade.

How to Make Turkey Ham (Step-by-Step)

Preheat the oven to 350°F.

Preparing the Glaze

  1. Place the apricot juice and 2 teaspoons of cornstarch in a saucepan
  2. Heat the juice over a medium flame, stirring with a wooden spoon until the juice thickens. Gradually add another teaspoon of cornstarch if more thickening is needed
  3. Add mustard powder and stir
  4. Add marmalade and stir
  5. Remove the saucepan from the heat and set it aside

Preparing the Turkey Ham

  1. Score the ham in criss-cross diagonal lines
  2. Place the ham in an oven dish
  3. Brush glaze over the ham, covering the entire surface of the ham
  4. Bake the turkey ham, uncovered, in the oven for 15 minutes per pound (for example, a 4-pound turkey ham would take 1 hour to cook)
  5. Baste the turkey ham once or twice with glaze during the cooking time
  6. Place the apricot halves in the small oven dish and pour half the remaining glaze over the apricots
  7. Bake the apricots for 10 minutes
  8. Slice the turkey ham and pour the remaining glaze over the slices
  9. Serve the glazed ham with the baked apricots

Tips for Perfect Turkey Ham

Turkey ham is easy to make, but here are a few tips to help you to get the recipe absolutely perfect.

Ensure the Glaze Doesn’t Burn

The glaze can burn easily if it’s left to sit in the saucepan. To prevent the glaze from burning, keep the flame at a medium level, and keep stirring the glaze constantly as it thickens.

Use the Right Spoon

A wooden spoon is the best spoon to use for the glaze, because the handle doesn’t get hot, and you can stir constantly without burning yourself on the handle of the spoon.

With a wooden spoon, you can scrape the bottom of the saucepan without damaging the surface, allowing you to ensure that the glaze is thoroughly mixed through and doesn’t contain any lumps.

Use the Right Size Dish

The right size oven dish is crucial. The piece of turkey ham should fit snugly into the dish, without too much empty space on the sides. If the dish is too big, the glaze spreads and burns on the bottom of the empty space in the dish, giving the turkey ham a burnt taste.

Use the Best Basting Brush

Basting the ham during cooking ensures that the ham is well-glazed and deliciously moist. The glaze is sticky, and you need a brush that can cope with the sticky consistency.

Use a good quality basting brush that won’t lose its bristles in the basting process. The best basting brush to use for turkey ham is a silicone basting brush.

Calculate the Cooking Time Accurately

Turkey ham is already cooked and only needs to be fully heated through in the glaze. Overcooking turkey ham will make it dry and tough. Turkey ham needs to cook for 15 minutes per pound to heat all the way through.

Use a Meat Thermometer

To know when you’ve achieved a perfectly cooked turkey ham, you can use a meat thermometer. The turkey ham is ready when the internal temperature reaches 135–140°F.

Use the Right Slicing Knife

The right knife helps you to slice your turkey ham perfectly. A chef’s knife with a pointed tip and a blade of 8–12 inches is the best knife for slicing turkey ham. The knife must be sharp, allowing you to slice through the ham with ease.

Turkey Ham Variations

Turkey Ham Recipe

Replacing the Apricots

If you don’t like apricots, or you can’t find canned apricots, you can replace the apricots in this recipe with canned peaches or pineapple chunks.

Peaches are sweeter than apricots, and peaches don’t have the slightly sour edge that apricots have. If you have a sweet tooth, you can substitute canned peaches and juice for canned apricots and juice.

Pineapple has a sweet and tart flavor that goes well with turkey ham. If you use pineapple chunks and juice instead of apricot halves and juice, the turkey ham will have more of a tangy flavor but is equally delicious.

Skipping the Mustard

Some people don’t enjoy the flavor of mustard. If mustard isn’t your thing, you can replace the mustard powder in this recipe with 2 teaspoons of sweet paprika.

Sweet paprika gives the turkey ham a more peppery taste compared to mustard powder, which gives the turkey ham a more spicy taste. Sweet paprika works well in this recipe in place of mustard powder, giving you turkey ham with a kick.

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