Know More About Peking Roast Duck

The famous Peking Roast Duck is the best way to sample the tantalizing Chinese cuisine and also to understand the culture, customs and the vivid history of Beijing and China.
The Peking Roast Duck can be compared to the European traditional ware of roast goose and it is believed that the recipe originated from the culture brought to the East by explorers such as Marco Polo- with which the tradition of offering roasted poultry to one's guests began way back during the Yuan Dynasty.

Other facts lead us through a different history as records indicate the actually recipe was used in the Northern and Southern Dynasties (420 – 589) and that it was a popular recipe in Jinling, now known as Nanjing. And it is believed that the as the Yuan Dynasty moved their main city to Beijing the recipe followed to become a popular dish in the capital, with the added flavours of the city itself.
The ideal bird roasted in this manner features a delectable shining reddish coat – a crispy outer skin and tender textures inside. And most of the eateries in town offer an All Duck Banquet, the mains being the roast duck and side dishes being complimenting accompaniments made with duck stock – a complete meal.
The original recipe, after being transformed in to the imperial delicacy, required for a special breed of bird. With the main ingredient being the White Beijing duck new methods of preparation were also introduced. Today, the established method of preparation involves roasting of the bird, which is primed by essentially cleaning and plucking, filing the body cavity with water, air drying and brushing the skin with sugar, in a large oven. The roasting is done using smokeless hardwood fuel and the poultry is frequently turned to ensure even roasting.

There Are A Few Important Factors To Make The Special Indian Curry

Indian dishes are quite famous for their "Spices" and "Curry" all around the globe. Indian Curry has a long history of over 5,000 years. Curry is basically derived from Tamil word 'kaikaari' that means vegetable cooked in spices. Curry has hot and sour tastes and it is a gravy dish made with a variety of spices and seasonings. Curry is such popular among the western countries that it has become a symbol for Indian dishes eaten with rice or rotis.

Here are a few important factors that makes Indian curry and spices quite special and authentic to serve the taste buds:

Bhuna: It is one of the most important process of cooking a perfect Indian curry. Bhuna is a Hindi term that means 'fry in oil' or cooking various assorted spices in hot oil. This process helps to abolish the raw taste of various spices and release their natural flavors. Tadka is the similar process as Bhuna, this process is followed by frying whole spices in hot oil. To fry the spices the oil used should be really hot and one should take care not to burn the spices. The spices are cooked till the moment they attain color. This process can be very quick especially with the small spices like cumin seeds and mustard seeds.

Spices: Spices are the most important ingredients in any traditional curry, acquired from aromatic dried bark, roots, buds, seeds, berries or fruits of the Plants roots. To release the aroma and flavors of spices they must be heated properly. To retain the aroma of spices one must store them in air-tight containers, else they loose their fragrance and flavor. Masala is a mixture of spices sauteed in oil or ghee. In India, majority of people use Garam masala in daily cooking. Garam masala is one of the major ingredients of Indian Curries and is often added at the end of the recipe.

Curry Powder: Curry powder is a blend of various spices like turmeric, cumin seeds, coriander seeds, mustard seeds, five spice powder, with red chili powder. Curry powder is used in many dishes in western countries like America and U.K. In India, still many people are unaware of curry powder as they create their own mixtures using various spices. Turmeric is also known as 'haldi' in Hindi. It is a deep yellow colored powder derived from grinding a dried plant root. It is well-known for its health benefits, anti-oxidant properties and is much popular for its digestive properties and to fight against leukemia.

Curry: It is the preperation of gravy used in the Indian dishes; it is a perfect blend of various spices and other ingredients like turmeric, cloves, coriander, fenugreek, ginger, red and black pepper. One of the popular spice blends used in Indian curries is called "Garam Masala".

India is a land of several religions and cultures. Each region of India has its own style of preparing curry, the flavors, textures and pungency in each region is quite different yet similar due to some common factors like marination and slow cooking. These factors of cooking ensures the texture, colors and flavors of herbs comes out really well in the dish. All these above factors make Indian curry special. The spices and the process of making Indian curry gives it an authentic aroma which is getting quite popular around the globe.

There Is An Easy Italian Cream Cake Recipe

Italian Cream Cake

For the Cake:

• 1 1/2 cups sifted cake flour
• Pinch of kosher salt
• 2/3 cup buttermilk, at room temperature
• 3/4 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 8 Tablespoons (4-ounces) unsalted butter, at room temperature
• 1 1/3 cups granulated sugar
• 3 extra large eggs, yolks and whites separated
• 1 cup sweetened shredded dried coconut, finely chopped
• 1/2 cup finely chopped pecans
• 1/8 teaspoon cream of tartar
• 1/4 cup granulated sugar

For the Frosting:

• 12-ounces cream cheese, cold
• 12 Tablespoons (6-ounces) unsalted butter, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 6 cups confectioners' sugar
• 1/2 to 3/4 cup finely chopped pecans

For the Cake:
Grease and flour two 8-inch round cake pans and line the bottoms with a round of parchment.

In a small bowl whisk together the flour and salt; set aside. In a separate bowl combine the buttermilk, baking soda, and vanilla; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 30 seconds. With the mixer on low speed, gradually add the 1 1/3 cups sugar. Beat on high speed until light and fluffy, about 4-6 minutes. Beat the egg yolks in one at a time. Using a rubber spatula, scrape down the sides of the bowl.

Beating on low speed, add the flour in 3 parts, alternating with the buttermilk mixture in 2 parts; scrape down the sides of the bowl and beat until combined. Stir in the coconut and pecans.

In a separate bowl, beat the egg whites and cream of tartar using a hand-held mixer or whisk until soft peaks form. Gradually add the 1/4 cup sugar and beat on high until stiff, but not dry peaks form. Fold one-quarter of the whites into the batter, then fold in the remaining whites. Divide the batter between the prepared pans and smooth evenly. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let cool in the pans for 10 minutes. Run a thin knife around the cakes to detach from the pan. Invert the cakes, remove the parchment, and transfer to a wire rack to cool completely.

For the Frosting

Using a stand mixer fitted with the paddle attachment or using a hand-held mixer, beat the cream cheese, butter, and vanilla just until blended. Add the confectioners' sugar, one-third at a time, and beat just until smooth (do not over beat). Stir in the pecans.

Place one cake layer on a serving platter and top with 1 cup of the frosting, spreading evenly. Place the other cake layer on top and frost the sides and the top with the remaining frosting. Enjoy!