| How to Roast Broccoli Posted: 14 Jul 2021 01:00 AM PDT Broccoli is a delicious, easy, and quick vegetable to cook up for almost any meal. If you're used to steaming broccoli or blanching it in hot water, you might not know how flavorful broccoli can be with a little extra effort. By roasting your broccoli, either in an oven, in a pan, or by using an air-fryer, you can have delectable side-dish in no time at all. [Edit]Ingredients [Edit]Oven-Roasting Broccoli - 2 large heads (500g) of broccoli
- of olive oil
- Salt and pepper to taste
[Edit]Pan-Roasting Broccoli - 2 large heads (500g) of broccoli
- of olive oil
- of water
- Salt and pepper to taste
[Edit]Roasting Broccoli in an Air-Fryer - 1 large head (250g) of broccoli
- of olive oil
- Salt and pepper to taste
[Edit]Oven-Roasting Broccoli - Cut your broccoli into bite-sized florets. Use a sharp paring knife or something similar to cut the 'branches' of broccoli away from the stem. Continue cutting the florets of broccoli until they are small, bite-sized pieces.[1]
- Hold your knife at a 45-degree angle to the stem and cut in a circle around the top of the broccoli. It may take some practice, but this an easy way to quickly cut the florets away from the main stem.
- Wash the broccoli in cold water and a splash of vinegar. Fill a bowl with cold water and submerge your broccoli florets in it. Swish them around to remove any dirt, before adding roughly of vinegar. Leave the broccoli to sit for 5 minutes, pour out the water out and rinse the broccoli in clean water once again.[2]
- The vinegar will kill help kill any bugs hiding in the broccoli but may affect the taste. Rinsing the broccoli in cold water afterward will make sure it is clean and without any vinegar flavor.
- Preheat your oven to and prepare a baking tray. Turn your oven onto a bake setting at around to begin preheating. Line a baking tray with greaseproof paper and set it aside.[3]
- If you don't have baking paper, the oil used to roast the broccoli will work instead but will make the baking tray more difficult to clean.
- Toss the broccoli in olive oil, salt, and pepper. Transfer the broccoli to a clean, dry bowl and drizzle it with of olive oil. Sprinkle over salt and pepper to taste, before tossing the bowl to combine everything. Continue shaking the bowl until the seasoning is evenly distributed and all of the broccoli is coated in oil.[4]
- You can also do this on the baking tray, but it may be more difficult to evenly coat the broccoli in oil and seasoning.
- Around ½ teaspoon (2g) each of salt and pepper is a good starting point for seasoning. Add more or less to taste.
- You could also add other seasonings for more complex flavors. Try sprinkling over 1 teaspoon (5g) of garlic powder, onion powder, or paprika.
- Transfer the broccoli to the tray and cook for 25 to 35 minutes. Spread the seasoned broccoli in a single layer over the baking tray and place it in the oven. Leave it to cook for 25 to 35 minutes, shaking every 5 minutes or so to move the broccoli around.[5]
- After around 20 minutes, the broccoli will be cooked. The longer you leave it in the oven for, the crispier your roasted broccoli will be.
- Serve the broccoli immediately. Once the broccoli has browned and caramelized around the edges, take it out and serve immediately. Season it with extra salt and pepper if needed while it's still hot.[6]
[Edit]Pan-Roasting Broccoli - Cut and wash your broccoli in cold water. Use a sharp paring knife to cut away bite-sized florets of broccoli from the main stem. Rinse them in a bowl of cold water with of vinegar to kill any bugs, before rinsing again in clean water. Transfer to a clean bowl or colander to get rid of any excess water.[7]
- Rinse the broccoli, swapping out dirty water with clean water until the water remains clear. This way, you'll know when your broccoli is completely clean.
- Heat of olive oil in a large skillet. Put a large skillet over a medium-high heat and leave it to begin warming up. Pour in of olive oil and swirl it around to evenly coat the bottom of the pan. Let the oil heat up until it begins shimmering.[8]
- You could use different oils in place of olive oil for new flavors. Try using sesame oil for an Asian twist, or coconut oil for a little nutty sweetness.
- Roast the broccoli in the oil for 3 to 4 minutes. Once the oil is heated, pour in your clean, dry broccoli. Using a pair of tongs, or just by moving the skillet, toss the broccoli around so that it is evenly coated in oil. Move the broccoli around every 30 seconds or so, allowing the edges of the broccoli to brown.[9]
- For the best results, spread your broccoli out in a single layer in the skillet. If your skillet isn't big enough, keep the broccoli moving so that it cooks evenly.
- Pour of water into the pan and cover immediately. Measure out roughly of water in a measuring jug or cup. Holding the lid of the skillet in front of the pan, quickly pour the water over the broccoli and cover with the lid. This water will turn to steam, which will finish cooking the broccoli.[10]
- Rather than seasoning the broccoli, mix ½ teaspoon (2g) each of salt and pepper into the water before adding it to the pan.
- Leave the broccoli to steam for 2 to 3 minutes before serving it. Hold the lid over the broccoli to allow it steam, shaking the skillet occasionally to keep the broccoli moving and cooking evenly. After 2 or 3 minutes, remove the broccoli from the heat, strain it to remove any excess water, and serve while it's still hot.[11]
- Season the broccoli with extra salt and pepper to taste once it's cooked.
[Edit]Roasting Broccoli in an Air-Fryer - Preheat your air-fryer to . Plug in and turn on your air-fryer. Set the temperature to and leave it for 4 to 5 minutes to begin heating up.[12]
- Consult the manufacturer's instructions for your air-fryer if you're unsure how to turn it on or set it to a specific temperature.
- Wash and cut your broccoli. Slice bite-sized florets away from the main broccoli stem and transfer them to a bowl of cold water with of vinegar. Swish the broccoli around in the water, pouring it out and adding new, clean water whenever it becomes dirty. Strain the broccoli through a colander to get rid of the water once its clean.[13]
- Adding vinegar to the first bowl of water will kill any bugs or worms hiding in the broccoli.
- Toss the broccoli in olive oil, salt, and pepper. Put the broccoli in a clean, dry bowl and drizzle it with the olive oil. Sprinkle over 1/2 teaspoon each of salt and pepper, and toss the broccoli in the bowl until each floret is covered in olive oil and evenly seasoned.[14]
- For extra flavor, add 1 teaspoon (5g) each of garlic powder and onion powder.
- Cook the broccoli in the fryer for 12 minutes. Pour the seasoned broccoli into the basket of the air-fryer and leave it to cook. After 10 to 12 minutes, the broccoli will be bright green and crispy all over. Take it out of the air-fryer and transfer it to a plate to serve immediately.[15]
- For extra flavor, top the broccoli with grated parmesan cheese as soon as it comes out of the fryer.
- Cooking times will vary between different air-fryers. Check the broccoli after around 10 minutes in your air-fryer to see how much longer it needs to cook.
[Edit]Things You'll Need [Edit]Oven-Roasting Broccoli - Knife
- Bowl
- Oven
- Baking tray
- Baking or greaseproof paper
[Edit]Pan-Roasting Broccoli - Knife
- Bowl
- Skillet with lid
- Measuring jug or cup
- Tongs
[Edit]Roasting Broccoli in an Air-Fryer [Edit]References [Edit]Quick Summary |
| How to Make Chicken Tikka Masala Posted: 13 Jul 2021 05:00 PM PDT Chicken tikka masala is a great introduction to cooking Indian food. Although it's not as traditional as most curries, it's flavorful and easy to make at home. Start by marinating chicken in seasoned yogurt before broiling it and cutting it into pieces. Then, sauté onion with spices and tomato purée. Stir in cream and simmer the sauce until it thickens a little. To serve chicken tikka masala, stir the chicken into the sauce and offer naan or basmati rice on the side. [Edit]Ingredients [Edit]Chicken - of boneless, skinless chicken breasts
- 1/4 cup (70 g) of plain whole-milk Greek-style yogurt
- of peanut oil or vegetable oil
- of fresh lime or lemon juice
- 1 large clove of garlic, minced
- 1 tablespoon (8 g) of ground coriander
- 1 1/2 teaspoons (4 g) of ground cumin
- 1/2 teaspoon (1 g) of ground cardamom
- 1/2 teaspoon (1 g) of ground nutmeg
- 1 1/2 teaspoons (4 g) of paprika
- 1/2 teaspoon (1 g) of cayenne
- 1 tablespoon (7 g) of grated fresh ginger
- 4 tablespoons (56 g) of unsalted butter
- 1 large white onion, finely chopped
- 1 1/2 cups (340 g) of canned tomato purée
- of water
- of heavy cream or half-and-half
- 1 1/4 teaspoons (7 g) of kosher salt
- 1/2 teaspoon (1 g) of freshly ground black pepper
- 1/2 cup (25 g) of chopped fresh cilantro
Makes 4 servings [Edit]Marinating the Chicken - Whisk the yogurt, oil, juice, and garlic in a small bowl. Get out a bowl and put 1/4 cup (70 g) of plain whole-milk Greek-style yogurt into it. Whisk in of peanut oil or vegetable oil, of fresh lime or lemon juice, and 1 minced clove of garlic.[1]
- Slice the chicken breasts in half and toss them in the marinade. Put of boneless, skinless chicken breasts onto a cutting board. Use a sharp knife to carefully slice each breast in half lengthwise. Then, stir the chicken in the marinade so the breasts are completely covered.[2]
- Slicing the chicken breasts into thin halves will help the chicken cook faster and evenly.
- Always practice food safety when handling raw meat. Wash your hands well before and after handling the chicken. Then sanitize the cutting board and knife before using them again.
- Cover the bowl and marinate the chicken for 4 to 6 hours. Cover the bowl with a piece of plastic wrap and put it in the refrigerator. Leave the chicken to absorb the flavors for at least 4 hours or up to 6 hours.[3]
- The longer you marinate the chicken, the more flavorful it will be.
[Edit]Cooking the Masala - Mix the dry spices. Get out a small bowl and put all of the dry spices into it. Then whisk the spices for about 20 seconds so they're combined. You'll need to whisk:[4]
- 1 tablespoon (8 g) of ground coriander
- 1 1/2 teaspoons (4 g) of ground cumin
- 1/2 teaspoon (1 g) of ground cardamom
- 1/2 teaspoon (1 g) of ground nutmeg
- 1 1/2 teaspoons (4 g) of paprika
- 1/2 teaspoon (1 g) of cayenne
- 1 tablespoon (7 g) of grated fresh ginger
- Sauté the onion for 5 minutes. Put 4 tablespoons (56 g) of unsalted butter into a large pot and turn the burner to medium-high. Once the butter melts, stir in 1 finely chopped onion. Stir the onion frequently and cook it until it becomes lightly brown.[5]
- It's alright if the onion doesn't caramelize evenly. It will finish cooking as you make the rest of the masala sauce.
- Stir in the spices and cook them for 30 seconds. Add the dry spice mixture to the pot and stir them until they're combined with the onion. Stir and cook the spiced onions over medium heat for about 30 seconds.[6]
- Heating the spices in the oil will intensify their flavor.
- Add tomato puree, water, cream, and salt. Pour 1 1/2 cups (340 g) of canned tomato purée into the pot along with of water, of heavy cream, and 1 1/4 teaspoons (7 g) of kosher salt. Stir to incorporate the liquids.[7]
- Simmer the masala sauce for 10 minutes. Heat the sauce until it comes to a boil and then turn the burner down to medium-low. Let the masala sauce bubble gently with the lid off so it thickens a little.[8]
- Stir the masala sauce occasionally to prevent it from sticking to the bottom of the pot.
[Edit]Cooking the Chicken - Turn the broiler on and adjust the rack. Most broilers simply have an ON or OFF option but if yours has heat levels, turn the heat to HIGH. Then move the rack so it's about below the heating element.[9]
- Lay the marinated chicken on a baking sheet. Remove the bowl of chicken from the refrigerator and get out a baking sheet. Lift out each piece of chicken and use a spoon or spatula to scrape the excess marinade back into the bowl. Then lay the pieces of chicken on the baking sheet so they're in a single layer.[10]
- For extra flavor, sprinkle a little salt and pepper over the chicken pieces.
- Broil the chicken for about 12 minutes. Put the baking sheet on the rack under the broiler. Cook the chicken until it's charred on the outside and fully cooked on the inside. You'll need to flip it 1 to 2 times as it broils so it cooks evenly.[11] once it's finished broiling.}}
- Remember to wear oven mitts when handling the hot pan and opening the oven. Use tongs to flip the chicken so you don't burn your hands.
- Cut the chicken into pieces. Turn off the broiler and transfer the cooked chicken to a clean cutting board. Then use a sharp knife to cut the chicken into even pieces.[12]
[Edit]Assembling the Chicken Tikka Masala - Stir the chicken into the masala sauce and simmer it for 5 minutes. Add the cooked chicken pieces to the pot and stir until the chicken is coated in the masala sauce. Heat the chicken tikka masala until it bubbles gently and cook it for 5 minutes over medium heat.[13]
- Stir the chicken tikka masala occasionally to prevent the sauce from sticking to the pot.
- Turn off the heat and stir in salt, pepper, and cilantro. Move the pot of chicken tikka masala to a trivet or a burner that's not hot. Then stir in 1/2 teaspoon (1 g) of freshly ground black pepper and salt according to your taste. Add 1/2 cup (25 g) of chopped fresh cilantro just before you're ready to serve the chicken tikka masala.[14]
- The cilantro will immediately begin to lose its bright green color, so serve the chicken tikka masala quickly.
- Serve the chicken tikka masala with rice or naan. Garnish the top with a little extra fresh cilantro and serve the dish with basmati rice or naan. To store leftover chicken tikka masala, put it in an airtight container and refrigerate it for up to 3 days.[15]
- To save time, you can skip marinating and cooking the chicken breasts. Instead, substitute shredded rotisserie or leftover cooked chicken.[16]
[Edit]Things You'll Need - Measuring cups and spoons
- Bowl
- Whisk
- Plastic wrap
- Large pot
- Spoon
- Tongs
- Knife and cutting board
- Instant-read meat thermometer
- Baking sheet
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Pin a Text Message Conversation in iMessage Posted: 13 Jul 2021 09:00 AM PDT Want to make it easier to find certain conversations in the Messages app? You can "pin" up to nine conversations to the top of Messages, which takes the frustration out of finding the people you talk to most. This wikiHow teaches you how to pin messages to the top of the Messages app on your iPhone, iPad, or Mac. [Edit]iPhone or iPad - Open the Messages app on your iPhone or iPad. It's the green icon with a white chat bubble. You'll find it on your home screen or in your app library.
- Tap and hold the conversation you want to pin. A menu will expand.
- Tap on the menu. This adds an icon for the conversation to the top of the screen.
- You can repeat this for other conversations you want to pin.
- Add multiple pins at once (optional). You can pin up to 9 conversations to the top of the Messages app. Here's a quick way to pin multiple conversations:
- Tap Edit at the top-left corner of messages.[1]
- Tap Edit Pins.
- Tap the yellow pushpin on each conversation you want to pin.
- Tap Done at the top-left corner.
- Unpin a conversation. If you want to unpin a conversation at any time, just tap and hold it and select Unpin.
- Open the Messages app on your Mac. It's the green icon with a white chat bubble. You'll find it on the launchpad, and often on the Dock.
- Find the conversation you want to pin. You can either scroll to it in your conversation list, or use the search field at the top to find someone in particular.[2]
- Press the key as you click the conversation. A Pin option will appear.
- If you have a Magic Mouse or trackpad, you can also use two fingers to swipe right on the conversation, which will bring up the Pin option.
- Click . This pins the conversation to the top of the Messages app. You can pin multiple conversations to the top of Messages.
- Unpin a conversation. To unpin a conversation, drag it out of the pinned section, or Control + click it and select Unpin.
[Edit]References [Edit]Quick Summary |
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