Tag Archives: burning

Did You Know – 10/03/2016

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1.The Agave, also known as the Century Plant spends many years without growing and flowers, after which it grows one single bloom and dies. This phenomenon is called being monocarpic.

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2. Gas Plant or the Burning Bush as it is sometimes called, earned it’s name because it’s leathery green leaves, flowers and seed pods give off a strong lemon scented vapor which, on a calm summer night can be ignited with a match

 

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3. Angelica was used in Europe for hundreds of years as a cure for everything from the bubonic plague to indigestion. It is thought that adding it to a ritual bath will break spells and hexes and has often been used to ward off evil spirits in the home. Because it resembles celery in odor and appearance, angelica sometimes is known as wild celery. Alternative medicine practitioners say Angelica is a good herbal tea to take for colic, gas, indigestion, hepatitis, and heartburn. It is useful to add in remedies for afflictions of the respiratory system, as well as liver problems and digestive difficulties.

Bamboo shoots stacked side by side

4. I did not know this about Bamboo – Interesting

Flowers of bamboo are rarely seen. Some species of bamboo develop flowers after 65 or 120 years. Interesting fact about flowering is that all plants of one bamboo species develop flowers at the same time, no matter where they are located in the world.Bamboo releases 30% more oxygen into the atmosphere and absorbs more carbon dioxide compared to other plants. Because of these features, bamboo greatly decreases amount of greenhouse gases in the atmosphere and cleans the air.

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5. Blue cohosh, also known as squaw root or papoose root, was used by Native American women to ensure an easy labor and childbirth. According to an article on ancient birth control methods, Midwives today may use blue cohosh in the last month of pregnancy to tone the uterus in preparation for labour. The completely unrelated but similarly named black cohosh also has estrogenic and abortifacient properties and was often combined with blue cohosh to terminate a pregnancy.

 

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3 Ingredients Soufflé Cheesecake (Japanese Cotton Cheesecake)

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Ingredients
3 eggs
120g cream cheese
120g white chocolate (any type of chocolate can be substituted here, up to and including very dark chocolate, but the white chocolate creates a lovely pale cake, obviously darker chocolate will result in a chocolate cake!)

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Method
Crack and separate the eggs, keeping the yolks to one side and chilling the white for as long as possible before using them. Chilling the whites helps them to remain very stable when beaten. Preheat the oven to 170°C – at this point in the video, viewers get their first glimpse of the above-mentioned talking oven when it informs her that ‘the oven will be ready for use in six minutes’! Using a double boiler with water in the bottom pan, melt the chocolate until it is a smooth paste. A double boiler works to diffuse the heat from the hot plate, allowing the chocolate to melt without burning

Whip the chilled egg whites until they form stiff peaks and will not fall out of the bowl when it is inverted. Returning to the chocolate, which is still in the double boiler, add the cream cheese, stirring it well and allowing it to soften with the heat and mix smoothly into the chocolate. Next, add the three egg yolks which you separated out earlier and mix them in well to the chocolate and cream cheese mixture.

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Put the mixture into a well-oiled pan. Ochikeron uses oiled paper fitted inside a small cake tin. This will enable the cake to shrink down smoothly as it cook, sliding down the sides of the cake tin instead of sticking and causing the cake to break or crack. When the mixture is in the pan, gently lift up and then drop the pan – just a couple of inches – to help the mixture settle and remove any large air-bubbles. Again, too much vigour at this step could result in a flattened cake. Stand the cake tin on a deep baking tray and pour some water onto the baking tray.

NB: the water does not touch the cake mixture, rather, it creates a moat around the cake tin. Pop the baking tray into the oven and bake the cake at 170°C for 15 minutes. Then reduce the heat to 160°C for a further 15 minutes. Finally, switch the oven off but leave the cake inside for a final 15 minutes. A food blog, Epicurious, has experimented a little with the cooking process and have discovered that instead of two 15 minutes sessions at differing heats, the cake can be cooked at 176.67°C (350°F) for thirty minutes. This results in an evenly cooked cake, with no browning taking place, which is, say Epicurious, the idea of the different cooking heats. Epicurious also leave the cake in the switched off oven for the final 15 minutes.

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