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This Chef Atari shows you how to make this incredible smoke meat bagel cone.
2 to 3 Pack’s of prepared smoked meat
4 Sliced pickles
2 Tsp’s of yeast
1/4 Cup of warm water
2/3 cup of warm milk
4 Tbsp’s of melted butter
4 cups of flour
2 Tbsp’s of sugar
1 Tsp of salt
1 Chef knife
1 Cutting board
2 Small sauce pans
1 Mixing bowl
4 Pieces of standard paper
1 Oven tray
Add 2 Tsp’s of yeast to 1/4 cup of warm water and let activate for 10 minutes. Add 2 eggs, 2/3 cup of warm milk, 4 Tbsp’s of melted butter, 4 cups of flour, 2 Tbsp’s of sugar and 1 Tsp of salt to the yeast mixture then mix well until a dough forms. Place the dough in a well oiled bowl then cover and let rise for 30 to 40 minutes.
Make a cone with a piece of paper then roll that cone on a sheet of aluminum covering the paper completely then fold the edges of aluminum to the paper securing it in place.
Flour a surface and knead the dough then cut it into 6 equal pieces. Roll the dough between your hands until the dough forms a rope, continue to form the dough until it’s 30 inches in length.
Wrap the dough around the aluminum cone leaving no gaps. Brush on egg wash and sprinkle sesame seed’s. Bake in the oven at 400 degrees Fahrenheit for 20 minutes until golden brown. Let cool when done.
Warm smoked meat pouches in boiling water for 5 to 8 minutes.
Roll smoked meat tightly then stuff in bagel cone and add a pickle. Serve with mustard.
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Smoke Meat Bagel Cone – Handle It
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Two brothers accused of plotting to blow up a passenger plane scheduled to travel from Sydney, Australia, to Abu Dhabi have pleaded not guilty in the case.
The suspects reportedly built the bomb under the instruction of a senior Islamic State operative in Syria.
The elder of the two brothers is accused of hiding a military-grade bomb inside of a meat grinder and placing it inside of his young brother’s check-in luggage.
The two men face two separate charges of planning to commit acts of terror. They’re expected to stand trial in the Sydney Supreme Court in March 2019.
Two brothers accused of plotting to blow up an outbound passenger flight from Sydney, Australia, using a bomb placed inside of a meat grinder have pleaded not guilty.
Khaled Khayat, 49, and Mahmoud Khayat, 32, are facing multiple terrorism charges. They’re expected to stand trial in the Sydney Supreme Court in March 2019, Australia’s Broadcast Corporation (ABC) reported.See the rest of the story at Business Insider
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Since portion control is an important aspect in maintaining a healthy diet and attaining your weight loss goals, it’s crucial that we know how much meat to consume. But knowing how much meat to cook and eat can be confusing when you consider that most meat shrinks during the cooking process. The amount varies depending on a few factors including type of meat, cooking temperature and protein content but generally speaking, beef, poultry and fish shrink about 25 percent when cooked. And while our Grocery Guide clearly lists meat portions in the PowerFuels section, these measurements detail how much cooked protein constitutes a serving, not how much raw meat you’ll need to yield that amount.
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Here are some basics to keep in mind when purchasing or preparing your meats, poultry and fish:
Meat shrinks due to its protein content. Consider the protein molecules the glue that holds the meat together, thus allowing it to keep its firm and springy texture. The protein strands work to trap the moisture in, but when heat is introduced during the cooking process, the protein molecules break apart, forcing the water out, and therefore shrinking the size of the meat.
A few different factors can play a role in how much your meat shrinks. The cut of meat (think chicken thighs versus chicken wings) may determine how much moisture is lost. Cooking methods play a factor as well. Dry-cooking methods like roasting yield the most shrinkage. And lastly, with heat as the determinate factor in moisture loss, cooking your meat at a high temperature will lead the meat to shrink more quickly than if cooked at a slow, low temperature.
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With 25 percent shrinkage as the guideline, a four-ounce boneless, skinless chicken breast will yield approximately three ounces of cooked meat. So, if you want to end up with four, four-ounce cooked burgers (16 ounces total), you will need to use 20 ounces (or 1.25 pounds) of raw meat.
Now armed with all the pertinent information, you can flex those mental-math skills on your next trip to the grocery store to get you on the road to a perfectly portioned protein fix.
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