How to make cheese, Easy recipe to make cheese

Cheese is a generic term for different group of milk-based food products. Cheese is rich in proteins and fat from milk. Basically the milk of cows, buffalo, goats, or sheep is used ti make cheese. It is produced by coagulation of the milk protein casein. Usually , the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form.Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. there Many types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. 

Ingredients for making cheese : 

2 quarts (liters) of 2% or 3.25% milk (the latter may produce a bit more cheese)

1/4 tsp liquid rennet*

non - iodized salt, such as pickling or kosher salt (optional at this point)

*Liquid rennet is the indispensable ingredient needed to make this type of cheese recipe. I will talk more about it following the recipe instructions.

Directions for making Cheese :

Pour milk into an aluminum or stainless steel pot. Add 1/4 teaspoon liquid rennet and 2 tablespoons non iodized (pickling or kosher) salt. The amount of salt can vary according to your taste. You also have the option of adding salt at a later point instead which is explained below.

On medium heat, stir milk constantly for approximately 10 minutes. At that time, you will begin to see the milk solids separate from the whey and start to clump together. Remove from heat.

You will now need to scoop about 1 cup of the cheese into your hand and squeeze out as much water as you can forming patties about the size of a small hamburger. Transfer cheese to a conblackand pour a small amount of the liquid whey into the bottom. This will help preserve the cheese for a few days since most of the salt will have remained in the liquid. Or, if you didn't add salt to the milk at the start, you can add the salt to both sides of the patties now.

Cut into small pieces and serblackour favorite bread or mix it in a salad.

Creamy Beans

I believe everyone should know how to doctor a can of beans. I also believe that, having said this, I have become my father. I also believe I would do anything, anything, absolutely anything to get R. Kelly’s "I Believe I Can Fly," which lodged itself in my head as I was typing those first two sentences, back out of my head again. Spread my wings and fly awaaaaaaaaaay

I come from a family of bean doctors. The beans we ate most often were baked beans - Bush’s brand, I think - to which my dad added brown sugar and Worchestershire sauce. We ate them whenever my mom was out for the evening, usually with boiled hot dogs. It felt like a secret that only he and I were in on, and it was my favorite meal as a kid. It might still be, because you can’t improve on a combination like that. Burg could also be known to crack open a can of cannellini beans, rinse them, and dress them with pesto to make a quick salad. If he was feeling frisky, he would then plate his cannellini salad by carefully piling spoonfuls of it onto individual endive leaves, as though he were making canapés for a banquet. He could throw down.

I married a bean doctor. We always have canned chickpeas and black beans in the cabinet for Brandon’s chickpea salad with lemon and Parmesan or his quick black beans with cumin and oregano. One night last week, when he needed a late dinner after work, he drained and rinsed some chickpeas and tossed them with warmed leftover sauce from a batch of penne alla vodka. As for me, if I happen to have pinto beans around, I make Luisa’s, or rather Melissa Clark’s, fake baked beans. (The. Best.)

I know that some people look down their noses at canned beans: maybe they don’t taste or feel quite the same as perfectly cooked-from-dried beans, and they can be higher in salt, and then there’s the specter of BPA in the can lining. I do keep dried beans around, and I cook them often, and sometimes I do a good job of it. But there is nothing inherently wrong with a canned bean. Being told otherwise makes me tired. Canned (or jarred in glass, if you prefer) beans can be very good - especially brands like Progresso, Bush’s, or Goya - and it doesn’t take much effort, or much time, to make them great. VIVE LE BEAN DOCTOR.

My cousin Katie makes something called Creamy Beans, and she shared her method with me a few weeks ago, when I called to pick her brain about seven-minute eggs. You upend four cans of beans - black or pinto are best - and their liquid into a saucepan, add a chunk of butter, and shake a bottle of hot sauce over the pan for ten seconds. You stir it all up, and then you let it simmer gently until the liquid is thickened and the beans are starting to break down. Katie learned about Creamy Beans from a co-worker, and now she and her husband Andre usually make a batch once a week, have it with or for dinner, and then eat the leftovers in the mornings that follow, with seven-minute eggs on top.

I’ve made Creamy Beans twice since Katie told me about them, once with pinto beans and once with black beans. Pintos don’t break down much - it’s mostly about letting the liquid thicken and get creamy - but with a long simmer, they become wonderfully tender, even more than the average canned bean. Black beans break down more easily, though I stopped cooking mine before they really did; I let them cook just until they were fudgy, gooey. In any case, the butter gives them a quiet richness and heft, while the hot sauce brings acid to offset their natural earthiness. It’s sort of a cheater’s version of refried beans, sort of. June cheerfully ate bowlfuls of Creamy Beans on their own, while I topped mine with eggs and more hot sauce - and once, feta, though it didn’t totally jibe. Next time, I’ll slice avocado on top and grate some sharp cheddar.

Have a happy week, all.


Creamy Beans
Adapted from Katie Caradec

I’m no fan of the liquid in cans of beans - it’s just so... slimy - but this is a recipe where it really is useful. Take a deep breath, and dump it in.

As for butter, Katie doesn’t measure it, but she told me that she probably uses two tablespoons for four cans of beans. I prefer mine with more butter, ideally with a tablespoon per can. Brandon also suggests adding garlic, pressed or minced, and that’s very nice, too. It adds a faint depth of flavor. But I defer to you.

Also, note that this recipe can be scaled down as needed. When I made it with black beans last week, I only had one can in the house, and it worked just fine - and in less time.

4 (16-ounce) cans or jars pinto or black beans
4 tablespoons (56 grams) unsalted butter
Hot sauce, such as Frank's Red Hot (my choice) or Yucatan Sunshine (Katie's choice)
A garlic clove, pressed or minced (optional)

Pour the beans and their liquid into a medium saucepan. Add the butter, maybe ten or fifteen shakes of hot sauce, and the garlic (if using; see above). Stir to mix. Place over medium-high heat, and bring just to a simmer. Adjust the heat to maintain a gentle simmer, and cook, stirring occasionally, until the liquid has thickened and looks creamy and the beans are very tender, maybe even falling apart. For pintos, I let mine go for about 1 hour, though Katie says hers only take about 30 minutes. You can cook it as long as you like, really. Cook it to your taste. (And keep in mind that the beans will thicken further, and get creamier, as they cool.)

Serve hot, with seven-minute eggs and any other toppings you like: hot sauce, avocado, cilantro, grated cheese, etc.

Yield: enough for dinner for two, plus three or four breakfasts, depending on how you serve it

Whole Wheat Date Scones

The only bookshelves in our house are in June’s room, one and a half walls of built-ins that bracket the space like a capital L. The previous owner had used the room as an office, as far as we can tell, and we planned to do the same. We set my desk under the window. I had just started writing Delancey then, and I pounded out the early chapters there - or, more often, avoided pounding out the early chapters by watching nuthatches flit around the giant evergreen outside. At some point, we decided that having a baby would be good idea, and to make room for her, we moved my desk to the dining room, replaced it with a crib, and hung her name on the door. And that is how it came to pass that the only bookshelves in our house are in June’s room, three people’s worth of cookbooks, fiction, grad school texts, and picture books, climbing the walls. I like to imagine that this will make some kind of lasting impression, that she’s absorbing novels and recipes by proximity as she sleeps, maybe, or that she’ll grow up to remember the books as a quiet, reassuring presence, like the old lady in the rocker in Goodnight Moon, the one whispering "hush." I like to imagine.

In any case, the fact that we have only limited space for books is frustrating, but it’s also nice, because I get a real thrill out of getting rid of books we don’t use. We could buy some bookshelves, yes - or I could just cull the herd once a year and revel in the satisfaction of that until it’s time to do it again. For now, we’ve chosen the latter, and last week, I hauled four bags of books to Half Price Books. Cheap thrills!

Anyway, as I was doing this latest round of culling, my hand paused on the spine of Breakfast, Lunch, Tea, by Rose Bakery founder Rose Carrarini. I’ve had the book since shortly after its publication in 2006, and though I’ve used it twice at most, I can’t seem to get rid of it. I like its spacious layout and the way the food looks tidy and geometric, but also clearly handmade. A loaf of polenta cake is impeccably square in cross-section, but the powdered sugar on top is uneven. One arm of a star-shaped gingerbread cookie bends slightly, gracefully, toward another arm, like a sea star on the move. A small lemon tart is clean and round as a clock face, but the lip of the crust rises gently at four o’clock, where a finger pinched it shut. This is food I want to look at. Rose Bakery also has handsome concrete-and-metal tables, which you can see in a picture on page 57, and we liked them so much that, based on that picture alone, we copied them at Delancey. All that said, I never use this book. I almost never even pick it up. It takes up shelf space. My fingers itched.

But then, then, I remembered having seen a recent mention of it online, and that this mention came from my friend Shari, she of the sweet potato pound cake and the raspberry-ricotta cake recommendations. She’d posted a shot of some date scones she’d made from a Rose Bakery recipe, and she’d raved. I decided to let the book live another round, and I added dates to the grocery list.

Now. You probably don’t need another scone recipe, and I don’t either. But I will be keeping this recipe, need it or not. The dough is made from half white flour and half whole wheat, which means that it gets the flavor of wheat without its weight. It’s sweetened only lightly, and with brown sugar, so most of its sweetness comes from the dates themselves, dark and fudgy. You could stop right there and have a great scone. But this particular specimen also includes freshly grated nutmeg, which gives it - and, in my experience, any baked good that uses nutmeg in sufficient quantity - a certain intoxicating eau de doughnut. The scones bake up sturdy but tender, biscuit-y, and between the whole wheat and the sticky dried fruit and the spicing, they double as both a weekday breakfast and a totally racy afternoon snack.

One final aside: your scones will not, and should not, look as date-y as mine do. The recipe as written in the book has both weight and volume measures, and I learned the hard way that the weight measure for the dates is incorrect. It calls for 250 grams of pitted, chopped dates, indicating that this should equal a scant ½ cup. Because I like to bake by weight, I didn’t even look at the volume measure before I cheerfully stirred in the entire 250 grams, or more than half a pound. I like dates, but there’s a limit. 250 grams, as it turns out, measures to nearly one and a half cups, or nearly three times what you actually need and want. The recipe below reflects my correction.

Oh, wait, another aside: Spilled Milk will be live, live live live! at Town Hall this Sunday night, April 19th, and though the show is sold out (?!?!?!?!), there will be a limited number of standby tickets available.

Oh, and this is really the final aside: to celebrate the paperback edition of Delancey, which will be released on May 26th, I’ll be reading and signing at Omnivore Books on Food in San Francisco on Saturday, May 30th, at 3:00 pm. I can’t wait.

Happy weekend.


Whole Wheat Date Scones
Inspired by Breakfast, Lunch, Tea, by Rose Carrarini

Carrarini says that these scones should be eaten warm, with lots of butter, and eaten slowly. Eaten slowly! Riiiiiiiiight.

As for kosher salt, I use Diamond Crystal brand, and though it might seem like a trivial detail, the brand does make a difference. If you use Morton’s, note that it’s saltier than Diamond Crystal, so use less.

125 grams (¾ cup plus 2 tablespoons) all-purpose flour
125 grams (1 cup) whole wheat flour
2 teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon freshly grated nutmeg
2 heaping tablespoons golden brown sugar
60 grams (4 ½ or 5 tablespoons) cold unsalted butter, diced
90 to 100 grams (½ cup) pitted, chopped dates
150 ml (2/3 cup) whole milk
1 egg, beaten well

Set a rack in the middle of the oven, and preheat to 400°F. Line a baking sheet with parchment paper.
In a large bowl, combine the flours, baking powder, salt, and nutmeg. Whisk to blend well. Add the brown sugar, whisking again, and then add the butter. Using your fingers, work the butter into the flour mixture, rubbing and pinching the butter until there are not lumps of butter bigger than a pea. Stir in the dates. Add about three-quarters of the milk, and using a fork, stir it into the dry ingredients. If it seems too dry and crumbly, add more milk as needed, but start sparingly, so that the dough doesn’t wind up sticky. Once the dough is coming together, put down the fork and finish bringing it together with your hand, pressing it and turning it to incorporate all the flour. Turn the dough out onto a lightly floured work surface, and massage it into a disk roughly 1 inch tall. Cut the dough into 10 even wedges (or squares, if you want, or you can use a cutter to make circles), and arrange them on the baking sheet. Brush lightly with egg.

Bake for about 15 minutes, or until the tops are lightly golden. Serve warm – or, if eating later, reheat gently before eating.

Yield: 10 small scones

Dana’s Rhubarb Compote

When I moved to Seattle, I lived a gray shingled apartment building on Northeast 67th Street, a speedy bus ride to the UW, where I had just started school. My apartment had deep-pile carpet the color of weak tea and a floodlit view of a parking lot, but it was mine, mine mine mine mine mine mine mine. Even getting a utilities bill was exhilarating: it was in my name! I bought cheap produce at the stand a few blocks east, found a good Thai curry place a few blocks to the west, and got takeout from an Indian restaurant down the street. I started this blog in that apartment in 2004, and I lived there when I met Brandon in 2005. At some point around then, before he moved to Seattle in 2006 and we packed up my stuff and hauled it to the Ballard duplex we’d rented, somebody told me about a restaurant nearby called Eva. It was small, well-regarded, a polished neighborhood place with a menu closely tied to the seasons, the kind of menu that used kale before any of us knew the word, let alone dreamed of uniting it with the word chip. I was still a student, and most days, I couldn’t afford a restaurant like that. But somebody told me that Eva had a spectacular young pastry chef, a woman named Dana Cree, so I saved up, or maybe I waited until my mother came to town, and I went.

Dana was doing a series of throwback desserts, I think - if I’m getting this wrong, and I’m almost certainly getting it wrong, I hope she will tell me - and I seem to remember having a sexed-up homemade Ding Dong, and maybe a chocolate rice pudding with caramelized Rice Krispies on top, and a butterscotch pudding, dark and rightly salted. Dana’s food was playful and intelligent, irresistible, impeccable, each flavor and thing in its best possible form. We followed her to Poppy, where you can still, and should, get her Nutter-Butter Squares* (crispy! creamy! crackly!), and then she moved to Chicago, lucky Chicago, where she is now pastry chef at Blackbird. This year, for the second year in a row, she’s a nominee for Outstanding Pastry Chef in the James Beard Awards.

Also: she has a great rhubarb compote recipe.

Nine years ago, Dana had a blog**, and on that blog, she posted what she called Orange Rhubarb Compote, or what I call Dana’s Rhubarb Compote. It’s simple, and it’s perfect, and every spring, almost a decade later, it’s still the rhubarb recipe that I think of first.

I’ve already got plenty of rhubarb recipes, and you probably do, too. A lot of days, I think the best thing you can do with rhubarb is roast it, period. All the other days, though, I think of Dana’s rhubarb compote, cooked on the stovetop until it’s thick, spiked with orange liqueur and softened with butter. It comes together in twenty minutes and keeps for a week, easy. And though there’s booze in there, it’s not boozy; the orange liqueur is there to support the rhubarb flavor, to underline it, amplify it, join in the chorus. The butter, for its part, is also there to quietly support, smoothing the rough edges from the rhubarb and giving it a subtle, welcome roundness. Dana’s rhubarb compote might be my very favorite thing to stir into a morning bowl of plain yogurt, less sweet and softer than my second favorite, jam. You could also serve it with shortcakes and whipped cream, as a sauce for ice cream, spooned into pavlova, slathered on pancakes or waffles or French toast, or - my friend Matthew’s idea - on top of a toasted English muffin spread with mascarpone. In general, I like it icy cold from the fridge, though June prefers it warm from the saucepan. Any way, you win.

*Update: Tim at Lottie + Doof just changed the world by posting this recipe. HOT DAMN. Check it out.
**Another update: as a commenter pointed out, Dana still has a blog, a newer one. Thank you for catching that, Dave! Here it is.


Dana’s Rhubarb Compote
Adapted from Dana Cree

Over the years, I’ve tweaked this recipe slightly. Her version suggests halving the rhubarb stalks lengthwise before slicing, so you wind up with 1-cm cubes; I get lazy and just cut the stalks crosswise into chunks. The chunks are still small enough that some break down during cooking, while others just get soft and plump, making for a variation in texture that I like very much. As for sugar, Dana’s version uses ¾ cup sugar for 1 pound rhubarb, but I’ve come to prefer mine with slightly less, roughly a scant 2/3 cup. I know that ¾ cup, or even 2/3 cup, might sound like a lot, but the rhubarb can take it. You could use less, sure, but keep in mind that the sugar also helps thicken the rhubarb’s juices and give the compote its body, so if you cut back too much, the texture will be different. The most recent time I made it, I doubled the recipe and used 1 ¼ cups of sugar, just FYI.

1 pound (455 grams) rhubarb stalks, trimmed and sliced into ¾-inch chunks
½ to ¾ cup (100 to 150 grams) sugar
2 Tbsp. (28 grams) unsalted butter
2 Tbsp. orange liqueur, such as Cointreau, Grand Marnier, and the like

In a medium bowl, toss the rhubarb with the sugar. Set it aside while you melt the butter in a heavy medium saucepan over medium heat. When the butter has melted, add the rhubarb, the sugar, and the orange liqueur. Allow to cook, undisturbed, for about 2 minutes, until the rhubarb begins to release its juices. Then gently stir, and continue to cook over medium heat, stirring occasionally, until the rhubarb is very juicy and those juices begin to thicken. The compote is ready when the rhubarb is tender and beginning to fall apart and the juices look thick, about 10 to 15 minutes. This is a cook-it-until-it-looks-right-to-you situation: trust your judgement.

Store in an airtight container in the refrigerator, and serve cold, cool, or warm.

Yield: maybe 1 pint? I always forget to measure.

Pamplemousse

Good people! Here it is, by popular demand: my new friend Aperol. Your new friend Aperol. Our soon-to-be old friend Aperol, a most cooperative portrait subject.




I first tasted Aperol last November, when Brandon and I spent the weekend after Thanksgiving at a friend’s apartment in Brooklyn. We were wandering around that Saturday, I think, content to have no plans and no restaurant to run, and late in the afternoon, we wound up at Marlow & Sons for some oysters and a plate of soppressata. There was something called an Aperol Spritzer on the cocktail menu, and though I knew that Aperol is bitter and I had yet to meet a bitter drink I liked, I went temporarily insane and ordered it. It came in a Collins glass with a straw, just Aperol and Muscadet and some soda, and I thought, oh well, how bad could it be. It was cold and fizzy, and there was bitterness there, but it was a measured bitterness, very fragrant and pleasantly sweet. I was surprised by how much I liked it. The flavor of the Aperol reminded me of what it’s like to eat an orange peel, the way the bitter flavor doesn’t feel like an off-note or an accident, the way it’s inseparable from the flavor of the thing itself. I wished there were more of it, and I was sorry when it was over.

So I came home and started ordering every drink I saw that contained the word Aperol. I also started feeling like I need a vacation in Palm Springs, because this is how dark it was in my kitchen at noon today. NOON.

Don’t worry: I made that drink only to photograph it. I wouldn’t drink a cocktail at noon. Or maybe I would. Maybe I did! Ooh la.

I have to say this before we go on: I am not a spirits writer. If you want to delve into the topic of booze, the person to see is Mr. Jason Wilson, spirits columnist for the Washington Post. But in the past couple of months, I’ve read up a little on Aperol, and I’ve learned that what I drank in Brooklyn was essentially a classic Aperol Spritz. Like Campari and Cynar, Aperol belongs to the family of Italian bitters, or amari, commonly consumed before a meal and said to stimulate the appetite. Nearly every region of Italy has its own bitter spirit, and Aperol comes from Padua, in the Veneto. It’s a vivid shade of reddish orange and very low in alcohol - 11 percent, less than most wines - and it gets its flavor from some thirty herbs and spices and fruits, the most prominent among them being orange, rhubarb, and gentian root, whatever that is. It smells a little, just a little, like medicine - though less so than Campari, if you’re familiar with that. It’s also less bitter than Campari, sweeter and more floral, and if you have it on hand, you’re never far from a good drink.

That drink up there, in the second photograph, is the one I mentioned in my post last week, made from Aperol, white wine, and grapefruit juice. It’s a pretty color, isn’t it? I think the proper word for that color is salmon, and there was a time, a time happily long ago, when my mother had a lipstick just like it. The name of this drink is the Pamplemousse (French for grapefruit), and I had it at the Walrus and the Carpenter, one of my favorite restaurants in town. (I should note that one of its owners, Renee Erickson, is a friend and mentor of ours, but I would love the place even if I didn’t know her from a fence post.) I did a little investigative work and got the recipe, and with permission, I pass it along to you. It’s very light and immensely refreshing, and the Aperol works quietly, underlining the bitterness of the grapefruit at the same time that it sweetens it. It’s going to make your February go a lot faster.


Pamplemousse
Adapted from the Walrus and the Carpenter

At home, I serve this drink in a Champagne coupe, but at the Walrus and the Carpenter, they put it in a martini glass. Frankly, I like it so much that I could probably be convinced to drink it out of a rusty bucket, so serve it in whatever you like.

Also, consider the amount of Aperol below a starting point. I like to use a little more. And if you have sparkling wine on hand, try substituting it for the white wine - a great variation.

½ oz. Aperol
2 oz. freshly squeezed grapefruit juice, pulp strained out and discarded
2 oz. dry white wine

Fill a tall glass about halfway with ice cubes. Add the Aperol, juice, and wine, and stir to blend. Strain into glass.

Yield: 1 drink

Skillet Carrots with Onions and Thyme

I should begin with a confession: I’m not in Thanksgiving mode yet. Who knows. It’s weird. This holiday sort of sneaks up, I’ve noticed, and then it’s quickly eclipsed by Christmas, which is sad, since Thanksgiving is our only national holiday devoted wholly to eating. This year, we’re heading to New Jersey to visit family, and I will almost certainly make cranberry chutney and probably a chocolate pecan pie, but it’s been hard to plan from a distance. Thanksgiving of 2010, I apologize. I’ll do better next year.

On the upside, I ate almost two pounds of carrots today.

I’m not sure why, but I keep thinking about my host mother. I haven’t seen her for ten years, but still, I think of her often, and when I’m not thinking of her leeks vinaigrette, I’m thinking of her carrots cooked in a skillet with onion and thyme. Corentine always cooked vegetables on the stovetop. It hadn’t occurred to me how accustomed I was to oven-roasting everything - broccoli, cauliflower, zucchini, eggplant, peppers, tomatoes, Brussels sprouts, rutabagas, carrots, everything - until I noticed that she only used the oven for cakes and tarts and the occasional quiche. When she wanted to cook a vegetable, she got out a skillet and warmed some oil in it, or she got out a saucepan and the steamer basket. I didn’t think much about it at the time, and when I cooked for myself in her kitchen, I continued to roast as usual - using the drip pan of her broiler pan, since she didn’t seem to have a baking sheet. But when I came home, when I no longer had the luxury of sitting at her table each night, I missed her vegetables, and in particular, those carrots.

I don’t think of this as a holiday dish, so it feels a little misleading to write about it only a few days before Thanksgiving. It’s not that it isn’t worthy of a holiday table; it’s just that, for Corentine, this was bare-bones, stupid-easy, everyday eating. She would serve these carrots next to a piece of fish, with a slice of quiche, or a roasted chicken that she picked up at the market. It’s what you make when you’ve got too many carrots in the crisper drawer and you need something for dinner. But it’s also the kind of food that, to me, is synonymous with French home cooking: simple and inexpensive, but also nuanced, a little elegant.

I don’t want to call these sauteed carrots, because those two words usually point toward a cloying end, likely tossed with salted butter and honey, so mushy that no actual chewing is required. When I talk about Corentine’s carrots, I call them skillet carrots, because it sounds nicer, and also because the skillet and its lid are the key elements here. These are not sauteed carrots: they’re sort of sauteed, sort of steamed, and sort of stewed. I watched Corentine cook carrots this way a number of times, and though I now can’t remember whether she used olive oil or safflower oil (her usual go-to), the basic gist is this. You warm a nice amount of oil in a large skillet, and then you soften sliced onions in it. Then you add sliced garlic, and a few minutes later, you add a lot of sliced carrots and some sprigs of fresh thyme and maybe a little more oil, and then you cover the pan with a lid and let things roll along until the carrots are tender. But that doesn’t quite capture it: what’s really happening under the lid, where you can’t see, is that the carrots and onions are mingling, stewing together, spending quality time, so that in the end, the onions are nearly caramelized and the carrots are almost rich, sticky with the onions’ natural sugars.

Corentine served the dish just like that, and you can, too, but I like to add a small amount of red wine vinegar at the very end, a subtle dose of acidity, enough to gently perk up the earthbound flavor of the carrots without adding any flavor of its own. Last night I ate these carrots with a couple of fried eggs and let the yolks scurry around and sauce them, which I highly recommend. Today I’m a little under the weather, so I ate them on their own tonight, two heaping plates’ worth, and I highly recommend that, too.

Happy Thanksgiving.


Skillet Carrots with Onions and Thyme

My host mother used regular orange carrots, but I like to use purple and yellow ones, too, when I can find them. They keep their color when cooked, so they make the dish especially handsome. Whatever carrots you use, make sure that they taste sweet in their raw state: a dull, bitter carrot cannot be fixed. I don’t bother to peel my carrots, but I do wash them well.

Also, for this recipe, I like to slice my onions from stem end to root end, like this, so that they keep their shape and integrity as they cook. When you slice onions the other way – across their equators, you could say – they tend to fall apart during cooking.

Olive oil
1 yellow onion, halved and sliced from root to stem, like this
Salt
2 large garlic cloves, thinly sliced
2 lb. carrots, sliced into ¼-inch-thick rounds
4 to 5 fresh thyme sprigs
½ tsp. red wine vinegar, or to taste

Warm a large skillet over medium-high heat. When it’s hot, add a good amount of olive oil, enough to film the bottom of the pan. Add the onions – they should sizzle – stir to coat with oil. Salt lightly. Cook, stirring frequently, until the onions are softened but not browned. Add the garlic, reduce the heat to medium, and cook for a few more minutes, until the garlic is fragrant. Add the carrots, thyme, and a couple of generous pinches of salt, and stir to mix. If the carrots look dry, add a little more oil to lightly coat them; this dish needs more oil than you might think. Cover the pan and continue to cook over medium heat, stirring occasionally, until the carrots are tender and the onions are very soft. (I never seem to pay attention to how long this takes, but I would guess that it takes somewhere between 10 and 20 minutes.) Remove the pan from the heat, and discard the thyme sprigs. Sprinkle the vinegar over the carrots. Stir gently to incorporate: the vinegar should subtly brighten the flavor of the carrots without being discernable itself. Add more vinegar, if needed, and salt to taste.

Serve hot.

Yield: 4 to 6 servings

Parsnip Soup

We moved last Tuesday. I’m going to repeat that, because it sounds so unlikely, so inadvisable, that I know you might not believe me. I hardly believe me. But we did. We moved. Brandon is starting a second business, and I’m trying to start a second book, so, you know, la la la, let’s move. We’ve had worse ideas, but I can’t think of them right now.

This is the last picture taken in our old kitchen. Our old kitchen, our old place, our old duplex, where we lived for almost five years, on a noisy street with the nocturnal neighbor who does outdoor home improvement projects by flashlight. I will miss that place, but only a little, and never at night.



I don’t know where this white table is going to live in our new place. Right now, it’s in the living room, looking out of sorts, trying to seem relevant by holding up a vase with a couple of wilting ranunculus. The saddest table in the world. But I love this new-to-us house, even the red carpet and wood paneling downstairs, sort of. I hope we stay here for a long time. The dishwasher is a model called the Quiet Partner. The Quiet Partner! YES.

The kitchen is hardly set up, and I feel like an alien in there, like I’m trying to find my way on a new planet, one with banana-colored formica and a mauve oven and stove. The only thing I’ve cooked so far is spaghetti with braised kale, and then I’ve been microwaving leftovers, which is easy enough, even if you come from outer space. But tomorrow I plan to unpack the blender, and maybe I’ll find the mesh strainer with it, and then I can make parsnip soup. That’s what I want for lunch this week. Parsnip soup, toast and sharp cheddar, and an orange.

This soup is adapted from a parsnip puree that my friend Matthew taught me to make. Matthew and I co-host the podcast Spilled Milk, and recently, when we did an episode on parsnips, he made this puree. We ate it on crostini, which was terrific, but it was so nice on its own that I really wanted to eat it just like that, from the serving bowl, with the serving spoon. Matthew mentioned that with a little thinning, the recipe also makes a good soup, so when I got home, I tried it. There’s barely anything to it: a bag of parsnips, some vegetable stock, a little butter, a little cream, a little salt, a little pass through the mesh strainer. But what you get is something that you, or at least I, can be very pleased with: a perfectly smooth soup in a shade some call Cosmic Latte(!!!), subtle but gutsy, with that sweet vegetal funk and enough fragrance to fill your whole head. The key, I think, is the vegetable stock. Matthew says that the natural sweetness of vegetable stock plays up the natural sweetness of parsnips, and I’m a believer.

Have a good lunch.


Parsnip Soup
Adapted from Spilled Milk and Matthew Amster-Burton

It doesn’t get simpler than this, so be sure you start with fresh, firm parsnips and decent-tasting vegetable stock. Homemade is nice, but honestly, I use Better Than Bouillon No Chicken Base, and the results are great.

3 to 3 ½ lb. parsnips
2 quarts vegetable stock
2 Tbsp. unsalted butter, diced

Water or additional stock, as needed
½ cup heavy cream
Salt, to taste

Peel the parsnips, trim and discard the ends, and cut into ½-inch pieces. Put in a large pot, and add the vegetable stock. Bring to a simmer, and cook, uncovered, until the parsnips can be easily pierced with a fork, about 20 to 25 minutes.

Set a fine-mesh strainer over another large pot. Working in batches, puree the parsnips and stock in a blender, tossing in a couple of pieces of butter with each batch. (And remember that hot liquids expand, so never fill the blender more than a third.) This amount of stock should yield a somewhat thick soup, and you will likely need to add a little additional water or stock as you blend, until the soup reaches your desired consistency. As you finish pureeing each batch, pour the soup through the strainer into the pot, stirring and scraping as needed with a rubber spatula to push the puree through the mesh.

When the soup is entirely pureed, stir in the cream. Rewarm gently over low heat. Taste for salt, and serve hot.

Yield: I can’t remember exactly, but I would guess 6 servings.

BENEFITS OF THE LEAF PEPAYA

Papaya leaves is very good at helping take care of the sense of sight. Papaya leaves contain vitamin A as much as 18,250 SI (international units). This amount is more than the vitamin A contained in carrots vegetables that claimed the most severe in terms of taking care of the sense of sight, which only some 12,000 SI. In addition, the content carposide in papaya leaves, has been known to help cure people who are suffering from intestinal worms.

Behind it there is a bitter taste Carpein substances. Carpein on the leaves of papaya, was first discovered by Dr. Gresfoff, of Batavia (now Jakarta) in 1890. Further studies on the chances carpein as medicine for heart disease, conducted by Dr. Von Oefele in 1893, although the results are not very encouraging.

As for some of the benefits of papaya leaves for health are as follows:

1. Acne Medication

Did agan, papaya leaves also can overcome the stubborn acne?

Way, take 2-3 pieces of old papaya leaves. Dry in the sun for a while and then mash until smooth. After that, add a half teaspoon of water. Then apply the mixture on the face affected by acne as masks. Take a few moments, then rinse thoroughly.

2. Increase Appetite

For children efficacy and benefits of papaya leaves is very good to increase appetite, especially for children who are difficult to eat.

Way, take a fresh papaya leaves has a size of the palm of the hand, add a little salt and half a cup of warm water. Mix everything in a blender and then, after finishing strain the water, and the water is what gives efficacy papaya very good to increase appetite.

3. Anti-Cancer

Cancer is indeed one of the deadly disease, and the efficacy of papaya leaves is believed to be able to prevent cancer, because papaya contains milky white sap or also called Latex Milky White. The white sap can be developed as an anti-cancer, and the white sap that gives the benefits of papaya leaves, and we will get when we consume papaya leaves are cooked or by other processes.

4. Streamlining Digestive

Eating boiled papaya leaves either eaten with or without other complementary foods can help facilitate digestion. This is because there is a substance in the leaves of papaya karpain, a type of chemical content that can kill microorganisms that interfere with digestion. To get maximum results, you should regularly eat papaya leaves boiled every day for several days.

5. Control Blood Pressure

Efficacy and benefits of papaya leaves are also very good for stabilizing blood pressure, especially for patients with high blood pressure.

How, to prepare 5 papaya leaves, then boiled with a mixture of water and a half liter. Cooked until the water leaving three quarters, after completion allow the water to cool, then you can add honey as a sweetener water that papaya leaf.

In addition to efficacy papaya mentioned earlier, the efficacy papaya also still exist as the content of dietary fiber in papaya leaves can lower cholesterol, prevent aterosklersosis and also prevent heart disease. Efficacy and benefits of papaya leaves are also very good to support the diet program that we are run. And for women who are breastfeeding, benefits of papaya leaves are also very good to help smooth milk.

6. Drugs Dysmenorrhea

For women efficacy papaya leaves are also very good to relieve pain during menstruation.

The trick is to take one papaya leaves, then add tamarind and salt, and mixed with a glass of water and then boiled. Then take the water, add 2 tablespoons of honey and stir. Refrigerate ramun papaya leaves are then drink.

7. Dengue Drugs

Efficacy of papaya leaves are also very good for treating the symptoms of dengue fever.

Way, take 5 young papaya leaves, then add half a liter of water and boil until the residual three quarters, then add a little salt, 2 tablespoons honey, and drink while warm. Make the morning, afternoon and before bed until the symptoms of dengue fever recover.

8. As softeners Meat

Papaya leaves can be rubbed directly on the surface of the meat. Rubbing the leaves on the meat is intended for sap (latex) contained in the leaves that come out, and then into the meat.

9. Young Papaya Leaf for Diabetes or Diabetes

Efficacy young papaya leaves are also very good for treating Diabetes or Diabetes

Materials:

1-3 pieces young papaya leaves.

2-5 pieces of betel meet sinews.

How to make:

Pound papaya leaves and betel leaf veins meet until smooth, then give half a glass of water, then squeeze and strain. Then drink the concoction twice a day, morning and evening.

Saute Spicy Sambal Anchovy Steady

Recipes Today: Cooking Saute Spicy Anchovy Sauce. Confused about what today's mothers cook? Just calm, mothers do not need to be confused-confused again about the idea of cooking for the family daily food menu, this blog has a lot of really simple recipes to the most modern to be mother try ..

Simple recipes that you can try like cuisine Saute Spicy Sambal Teri, for example, anchovies can be processed into delicious nan delicious dishes that can arouse your appetite you know .. In fact, just by using the ingredients and seasoning simple we can get the menu super delicious entree specials. Yummi, what steps how to make stir-fried spicy fish sauce easy and delicious? Let's refer to fine the following recipe:


Ingredients: 100 grams of dried anchovies, wash 75 grams of tomatoes, washed and cut into pieces 1/2 tsp brown sugar 250 cc of water cooking oil material Sambal 10 grams of cayenne pepper 1 clove garlic 25 grams of onion 3 kaffir lime leaves 1/4 tsp salt

How to Make:mashed all ingredients until smooth sauce on top. Furthermore, fried anchovy until half cooked, set aside. After that, stir-fry ingredient chili paste until fragrant, then enter the tomato fruit pieces. Saute until wilted. Add water and brown sugar. Finally, add the fried anchovies half cooked, cook until the spices to infuse. Simple and practical right over the mother's recipe? Immediately tried the recipe ... yes! Anyway, to the type of fish that is most appropriate as this dish is made teri rice has a soft texture. But if not there, any kind of fish can tetep and favors to be used anyway. Congratulations beautiful mother cooking .. -------------------------------------------------- ---------------------------------------------- Make this recipe blog as your favorite blog. And if you've got a recipe your work, just send us your story HERE. Your recipe will be published in this blog know ..!

HOW TO PLANTING YAM

Yam or often called a yam is one of the plants that fall into types of tubers. The water content contained in yam fruit makes it feel fresh. Besides freshness, fruit turns yam also has many health benefits such as:

Antioxidants for the body, vitamin C in the yam can function as antioxidants for the body.
Brighten the skin, prevent aging, keeping the face remains fresh, and moisturize the skin, so it is not uncommon yam into ingredients for cosmetics.
Ulcer heals, the alkali content in yam can reduce and heal the ulcer.
Besides the rich benefits, yam can also be a source of income for farmers. Yam cultivation in large scale can provide financial benefits for farmers. Besides sold itself, yam is usually sought by collectors.

Besides as cosmetic ingredients and fruits, today yam many processed into chips and other food preparations. This of course will increase the demand for raw materials fruit yam. Yam planting and maintenance costs are also relatively low, since these plants do not require much maintenance as other plants.

How to plant yam can be done in the following way:
 

Seeds prepare Bengkoang
Yam seed can be obtained from the fruit pods, but you should really plan for breeding. Because the pod is obtained from plants bengkoang flowering and fruiting, if you intend to take the flowers yam yam should be trimmed. If not trimmed flowers, bengkoang will not come out the yam (root only).

Therefore prepare yam that grows lush trees and a nice tree, let it blossom and bear fruit if it is intended as seed pods. and prune flowering plants yam yam if you want to retrieve.

Select seed pods that are old (the pods had dark brown skin), open the skin and drying yam seeds for a day. If you want to use in the long term, do not open the pod shell. Enough drying with the skin.

Land prepare Planting
Preparing land should really be considered the level of the soil friability, because yam can grow well only in the loose soil. Yam yam development will be very good at containing sandy soil type. To prepare the planting area is good for the growth of yam, do the crumble by using a hoe or plow.

Make moor extends to the size of a width of 1 meter, spread manure or compost on land prepared, stirring, stirring. After all has been made moor land area (dike), the next step is to plant seed yam.

Planting Seed Yam
Yam planting is done by making a hole with a sharpened wooden stick (drill) with a distance of 20-30 cm between plants. Enter yam seedlings of 1-2 seeds per hole. and closed by pressing the soil slowly. Bengkoang plants will grow and of running around the age of 2 weeks.

Yam plant care
Bengkoang plants that have grown and spread to be diligent in cutting leaf on every plant bengkoang. it is intended that yam yam can grow. The first cutting is usually done at the age of 1 month, and forwarded regularly every 1 month.

At the beginning of the planting if the weather does not rain, do the watering regularly morning and evening. However, if the rainy season does not need to be watered also not okay, because bengkoang plants resistant to low water conditions.

Make fertilization at the age of 3 weeks treading plant, fertilizer used is manure. sought-husk husks that have to be food for the plant yam.

Weeding weeds should also be routinely done in order not to interfere with the growth of yam. Pest control should also be stiffened so that the growth of yam fertile.

Harvesting yam
Bengkoang that will either be harvested at 5 months of age, and the results are said to be successful harvest will produce as much as 7-9 tons per hectare. Then the income can be seen 9 tons multiplied by the price per kilo.

Yam cultivation is very promising not, of course, to be considered is the correct way to plant yam, yam treatment method, and fertilizing. Besides the rich benefits yam turns out to be a solution for agriculture.

Quick Cambodia in order Flowers Flowering

Flowers Cambodia or often called Japan by the people of Bali is a plant flowers that almost in every house. If we take a stroll on the island of Bali in addition to the religious aura that is very thick, building temples and statues everywhere, we also encounter many frangipani trees. The beauty of the flower color and form of this trunk seemed to add to the beauty of the island.
Interest arising in the United State is often also called Plumeria, The name is taken from an expert in Botany from France that Charles Plumier. Flowers with this beautiful color blend fragrance brings a very comforting especially the kind Japan Cenana (yellow) and Japan Sudhamala (red petals with yellow middle). Because of the beauty and fragrance of frangipani flowers of Bali, many people who want to plant in the yard as a decoration.
It turned out to plant breeding is not difficult enough frangipani, frangipani bali can grow easily and are resistant to hot weather conditions. To cultivate bali frangipani (plumeria yellow) can be done in two (2) ways: Through the Seeds, and through the stem. To produce rapid flowering frangipani plants, the planting should be done with the rod.
Planting frangipani bali (japanese) with the stem can be done with the following steps:
 

Choosing the type Cambodia
In choosing the type of frangipani bali, there are two variants that could be an option, namely Japan and Japanese cenana Sudhamala. The second type has a beautiful flower Cambodia respectively, and a fragrance that is not too flashy.
 

Flower Seeds make Cambodia
When it was decided to choose one of them, the next step is to cut the branch or branches of frangipani, cut the branch length of 90-150 cm denganukuran then transplanting the stem is cut earlier in polybags filled land and manure. Brilah buffer the frangipani stems in order not to collapse when planted in polybags.
Allow the seeds frangipani plant in a shady area by watering in the morning and evening until the seeds sprout and issued frangipani roots. Replace seeds if the seeds Cambodians who do not want to grow.
 

Planting Bali Cambodia (Cambodia Yellow)
After approximately 2 months usually frangipani seedlings already have sufficient roots and new shoots, when the root has long seen the frangipani flower seeds can be moved to a desired planting sites.
Make a hole as deep as 20-30 cm and sprinkle manure or compost, then take frangipani adal seedlings in polybags earlier. Open plastic poly bag of seeds frangipani, frangipani flower seeds enter into the hole that has been created. Then cover the hole using the rest of the excavated soil compaction as he performed.
 

Flower Care Cambodia Bali
In the early days of planting the plants should be done pemyiraman frangipani bali regular morning and evening, when the rainy season and the rain almost daily, the watering can not be done. Add special chemical fertilizer for houseplants if needed, if not the frangipani tree will continue to grow in the presence of manure or compost.
At the age of 2 months from planting apply manure by digging a little ground near the tree and then sprinkle manure and cover again.
If there are insect or pest eradication done immediately, and do tillering frangipani that branches and more artistic forms. To note that the plant plumeria or frangipani bali the other is a plant that requires direct sunlight or solar lighting that much. So plant a frangipani in an open area, not covered by other plants.
Remember this plant is in desperate need of sunlight, watering is only done at the beginning of the planting. If you've let the plants grow with their roots seek water sources. Frangipani plants will thrive with dense leaves.
Good luck tips bali frangipani plant or many are calling yellow frangipani, do it right way then you will be issued a frangipani flower which many and beautiful. If later you want to cultivate this seed bali frangipani can be done by taking the seeds from which new plants you planted frangipani, but after frangipani fruit was old and broken by itself.

Cultivation Persimmon

Although the origin of a subtropical region, persimmon can adapt to various weather in warm temperate climates, such as those found in the highlands of the tropics. Experience in Southeast Asia indicate that seasonal climate that stands out is not necessary. Persimmon cultivation did well in the highlands above 1000 m above sea level; but also encountered several examples of persimmon fruit trees in the lowland, for example in Cats (Sarawak).
Shaded land is important to avoid damage to young leaves that are still weak from the wind, and avoid blisters on the fruit. Persimmon tree tolerant to various types of soil, but easier to maintain high production yields if grown on land in but not too heavy, and good drainage. The recommended acidity is pH between 5.5-6.5.
Persimmon tree small to medium sized, 15 m or less, dioesis (dioecious, married two) and sometimes monoesis, short trunks and twisted, many branches, as well as deciduous. Leaves in two rows, arranged alternate, short-stemmed lk. 3 cm, round, round to oblong eggs, from 2.5 to 15 × 5-25 cm, yellow green sheen.
Male flowers in short panicles contain 3-5 florets, female flowers solitary, axillary, berbilangan 4. Fruit buni flattened rounded shape and quadrangular, yellowish green to red, the leaf sheath which does not fall out.
Cultivation Guidelines Persimmon
Propagation persimmon in Indonesia and Malaysia usually through a separation of root buds are a few years old. Plants from seed tend to lean clan branched weak. In temperate regions, the multiplication of persimmon is usually done by adults in connection buds on the rootstock derived from seed. Very difficult rooted cuttings.
Reproduction right moment is crucial, because if the growing shoots are naturally passed, the growth will be hampered several years; this is a separate issue on persimmon. Similarly the potion while being leafless, and be careful that the roots are not damaged.
Spacing depends on the fertility of trees than the various cultivars; recommended the variation between 6 mx 4.5 m (equivalent to 370 trees / ha) and 5 mx 2.5 m (equivalent to 800 trees / ha). In the tropics, persimmon growth tend to be more fertile, and generally required spacing less frequently.
Plant Maintenance Persimmon
Disposal of flower buds and thinning is recommended to suppress the tendency to bear two-yearly. Moreover the fruits are still small should also diperjarang until only one or at most two items in each bud, in order to obtain good fruit quality.
The main fertilization, both with manure and artificial fertilizer should be carried out 1-2 months before harvest. Excess nitrogen in order to avoid, because it will stimulate fertility of crops, adding to the collapse of the fruit is still small, and accelerate the growth of the fruit so that it will occur in the cavity under the leaf sheath.
Persimmon fruit is harvested by means of fruit stalk is cut, so that leaves the lids remain attached to the fruit. Fruit is not old is not going to be delicious and sweet. In Japan, use a color map to ensure that the fruit is picked the optimal skin color. Most cultivars of the fruit can be stored in the refrigerator at a temperature of + 1 ° C to -1 ° C for 2-4 months.

Galangal plant

Rhizome good seed is the end. Tillage is done by loosening the soil and made mound-ridges. Fertilizers used include manure, compost and fertilizers. Also required chemicals to eradicate weeds. Harvesting is done at the time the plant was 2½ - 3 months, and do not be older than that age, because the rhizomes will contain coarse fibers are not preferred in the market.
Propagation of plants can use the ginger rhizome pieces are old and sprouted seedlings or rhizomes, and then broken down into several sections with 2-3 buds on each splinter or tailored to their needs plan. Old rhizome should be selected that weighs 50 grams, and uniform size. Rhizome can ditunaskan over 3- 5 layer of straw or reed reeds overlaid on the ground. Seeding can also be done on wooden shelves. Watering during seedling to sprout taken to maintain most of its rhizomes. Budding considered sufficient if all or most of the rhizomes eyes had grown 1- 2cm, usually 3-4 weeks old. After rhizome sprout or maintained subs 1-2 months, the growth of seedlings ready to be planted in the soil uniformly. For the process of seeding, land management, planting, maintenance until the harvesting depth is as follows:
Requirements seeds:quality seeds are seeds that meet the quality requirements of genetic, physiological quality (high percentage growth), and physical quality. What is meant by physical quality is a seed that is free of pests and diseases. Therefore the criteria must be met: (1) seed material taken directly from the garden (not market). (2) Selected seeds from plant materials that are old (aged 9-10 months). (3) Selected well as from healthy plants and rhizomes uninjured skin or blisters.
Seed seeding techniques: for the growth of plants simultaneously or uniform, the seedlings should not be planted immediately should first germinated. The planting can be done with a wooden crate or bed.
1) Seeding on a wooden crate
Newly harvested rhizome is dried while (not dry), then stored around 1-1.5 months. The rhizomes break by hand where each piece has 3-5 buds and dried over 1 / 2-1 day. The next piece of the seed will be packed into sacks beranyaman rarely, and then soaked in a solution of fungicide and growth regulator about 1 minute, then drain. After it is put into wooden crates. Do the seeding with a wooden crate as follows: at the bottom of the wooden coffin will be placed seed layer, then topped with ash or rice hulls, and so on so that most of the ash or the rice husk. After 2-4 weeks, the seed has been sown.
2) Seeding on the bed
Create a simple seeding house size 10 x 8 m to plant 1 ton (requirement of 1 ha). The seeding in the house made beds of hay as thick as 10 cm. Rhizome seeds will be arranged on beds of straw and hay were closed, and on it was given and given straw rhizomes anyway, and so on, so we get a 4-layer arrangement rhizome with the top in the form of straw. Treatment of seedlings in beds can be done by watering every day and occasionally sprayed with fungicide. After 2 weeks, usually rhizome sprout leaves. When the seeds sprout selected so as not to carry low-quality seeds. Seed selection results were dipatah-break by hand and each piece has 3-5 buds and weighs 40-60 grams.
3) Preparation of Seeds
Before planting, the seedlings should be freed from the threat of disease by means of seeds are put into sacks and dipped in a fungicide solution of approximately 8 hours. Then the seed is dried for 2-4 hours, then planted.
Land processing
1) Preparation of Land:To obtain optimum yields to be aware of the conditions needed to grow crops. When the acidity of the soil that is not in accordance with the acidity of the soil that plants need to be increased or decreased acidity with lime.
2) Clearing:Treatment begins with plowed soil depth less than 30 cm in order to get the loose soil conditions or crumbs and clearing weeds. After the land is left 2-4 weeks to allow toxic gases to evaporate and seedling diseases and pests will die in the sun. If at first soil tillage felt not too loose, then it can do the second tilling about 2-3 weeks before planting and also given a dose of manure 1500-2500 kg.
3) Establishment of Beds:In the areas of groundwater bad conditions and also to prevent waterlogging, soil should be processed into beds-size beds with a height of 20-30 cm, a width of 80-100 cm, while the length adapted to land conditions.
4) Liming:On land with low pH, most of the nutrients in it, especially phosphorus (P) and calcium (Ca) are not available or difficult to absorb. This acidic soil conditions can be a media development some disease-causing fungus Fusarium sp and Pythium sp. Liming also serves to add the element potassium indispensable plants to harden the woody parts of plants, stimulating the formation of root hairs, strengthens the cell walls of fruits and stimulate the formation of seeds.
· Degree of acidity <4 (the most acidic): needs dolomite> 10 tonnes / ha.· Degree of acidity 5 (acid): dolomite needs 5.5 tons / ha.· Degree of acidity 6 (slightly acidic): dolomite needs 0.8 tons / ha.
1) Determination of the pattern of the plant:Cultivation in monoculture in a particular area was considered quite reasonable, because it can provide high-production and production. But in the area, the cultivation of crops in monoculture less acceptable because it always result in losses. Planting intercropped with other crops have the following advantages:

    Reduce the losses caused price fluctuations.
    Mnekan labor costs, such as plant maintenance labor.
    Improve land productivity.
    Improved physical properties and preserved land due to low growth of weeds (weeds).2) Pembutan planting hole:To avoid bad growth, due to the bad condition of the ground water, the soil should be processed into beds-beds. Next create small holes or grooves 3 to 7.5 cm deep to plant seeds.

3) Method of planting:Planting is done by attaching seed rhizomes in fall into the planting hole or groove that had been prepared.

4) The period of planting:Planting should be done at the beginning of the rainy season around September and October. This is possible because the young plants will need enough water for growth.Maintenance
1) Stitching:Approximately 2-3 weeks after planting, should be held checks to see dead rhizomes. If so should be implemented immediately in order to seed growth embroidery stitching was not far behind with other plants, it is better to choose a good seed rhizomes and proper maintenance.
2) Weeding:The first weeding is done when the plants aged 2-4 weeks followed 3-6 weeks. Depending on the condition of vegetation growing. However, after the age of 6-7 months, should not be done weeding again, because at that age rhizomes great start.
3) Pembubunan:Plants need soil air circulation and water can work well, then the ground should digemburkan. Besides, the goal pembubunan to hoard rhizome that sometimes appeared on the surface of the ground. If the plants are young, thin enough hoeing soil around the clump with a distance of approximately 30 cm. In the following month can be deepened and widened each time pembubunan gubidan be shaped and formed at the same irrigation system that serves to channel the excess water. Pembumbunan first performed at the time the plants form clumps consisting of 3-4 pseudo stem, generally pembubunan done 2-3 times during the life of the plant. However, depending on the soil conditions and the amount of rain.
4) Fertilization:
a) Organic Fertilization: In organic agriculture that does not use chemicals, including fertilizers and drugs, then the organic fertilizer by using organic compost or manure carried out more frequently than if we use artificial fertilizers. The organic compost fertilizer is carried out in the early planting when creating ridges as basal fertilizer as much as 60-80 tonnes per hectare are stocked and mixed land preparations. To save the use of compost can also be done by way of filling each planting hole at the beginning of the planting of 0.5 - 1kg per plant. Fertilizer insertion is then performed at the age of 2-3 months, 4-6 months and 8-10 months. The insertion of fertilizers as much as 2-3 kg per plant. Giving compost is usually done after weeding activities and in conjunction with activities pembubunan.
b) conventional Fertilization: In addition to the basic fertilizer (at the beginning of the planting), the plants need to be given a second supplementary fertilizer (at 2-4 months old plants). Basic fertilizers used are organic fertilizers 15-20 tons / ha. Fertilization used the second phase of manure and fertilizers (urea 20 grams / tree; TSP 10 grams / tree; and ZK 10 grams / tree), and K2O (112 kg / ha) in 4-month-old plants. Fertilization is also done with nitrogen fertilizer (60 kg / ha), P2O5 (50 kg / ha), and K2O (75 kg / ha). P fertilizer is given at the beginning of planting, fertilizer N and K are given at the beginning of the planting (1/3 dose) and the rest (2/3 dose) given at the time the plants are 2 months old and 4 months. Given the spread fertilizer evenly around the plant or in the form of a groove and planted on the sidelines of the plant.
5) Irrigation and watering: galangal plant does not require too much water to grow, but at the beginning of planting crops cultivated in the early rainy season around september.
6) When spraying pesticides: Pesticide spraying should be done from the time the storage of seeds for sowing and during maintenance. Spraying pesticides on the maintenance phase is usually mixed with a liquid organic fertilizer or vitamins that boost growth.Harvest
Harvest time simplisis galangal rhizome on the mark with the end of vegetative growth as the leaves showing symptoms of withering physiologically. In this case the rhizome has optimal size and age 10-12 months in land for galangal. Harvesting dilakuakn by dismantling the rhizome with a fork or cagkul careful not to be injured or damaged. Land attached to the rhizome in the clear clubbed slowly so that the ground regardless.Post-harvest

1) Laundering
Rhizome that has been removed stems, leaves and roots are then taken to wash. Rhizome soaked in the washing tub for 2-3 hours. Furthermore, the rhizome in the washing while sorted. Once clean, rhizomes immediately drain the shelves drainer for one day. Draining should be done in a room or place that is not exposed to direct sunlight.
2) trashes wont
Perajangan to facilitate drying galangal rhizome. If galangal about to be consumed in the fresh state perajangan not need to do. And rhizomes can be utilized immediately after washed and drained. Perajangan can use manual machine or chopper. Melintng slice direction so that cells containing the essential oil does not break. And the levels are not menmurun due to evaporation. Rhizome thick slices between 4-6 mm. To get the color and quality lengkus good, after perajangan galangal rhizome steamed with hot steam or immersion in boiling water for 1 hour before drying.

3) Drying
Drying galangal rhizome can use the direct sun, sunlight beretenaga dryer, in winds, or use a drying machine.
With the direct sunDrying is done in the direct sunlight. This system uses a little longer depending on the intensity and duration of exposure.
Penmgeringan by means of solar light energy.Still depends on light intensity and duration of exposure, but time is relatively short. To that end, the material spread out on a shelf dryer.
Drying machinesDrying machines besides faster also a higher quality result. It needs to be in perhatik late in drying with a dryer is the right drying temperature. For galangal rhizome should be used a drying temperature between 40-60 0c. the time it takes 3-4 days.Rhizome good seed is the end. Tillage is done by loosening the soil and made mound-ridges. Fertilizers used include manure, compost and fertilizers. Also required chemicals to eradicate weeds. Harvesting is done at the time the plant was 2½ - 3 months, and do not be older than that age, because the rhizomes will contain coarse fibers are not preferred in the market.
Propagation of plants can use the ginger rhizome pieces are old and sprouted seedlings or rhizomes, and then broken down into several sections with 2-3 buds on each splinter or tailored to their needs plan. Old rhizome should be selected that weighs 50 grams, and uniform size. Rhizome can ditunaskan over 3- 5 layer of straw or reed reeds overlaid on the ground. Seeding can also be done on wooden shelves. Watering during seedling to sprout taken to maintain most of its rhizomes. Budding considered sufficient if all or most of the rhizomes eyes had grown 1- 2cm, usually 3-4 weeks old. After rhizome sprout or maintained subs 1-2 months, the growth of seedlings ready to be planted in the soil uniformly. For the process of seeding, land management, planting, maintenance until the harvesting depth is as follows:
Requirements seeds:quality seeds are seeds that meet the quality requirements of genetic, physiological quality (high percentage growth), and physical quality. What is meant by physical quality is a seed that is free of pests and diseases. Therefore the criteria must be met: (1) seed material taken directly from the garden (not market). (2) Selected seeds from plant materials that are old (aged 9-10 months). (3) Selected well as from healthy plants and rhizomes uninjured skin or blisters.
Seed seeding techniques: for the growth of plants simultaneously or uniform, the seedlings should not be planted immediately should first germinated. The planting can be done with a wooden crate or bed.
1) Seeding on a wooden crate
Newly harvested rhizome is dried while (not dry), then stored around 1-1.5 months. The rhizomes break by hand where each piece has 3-5 buds and dried over 1 / 2-1 day. The next piece of the seed will be packed into sacks beranyaman rarely, and then soaked in a solution of fungicide and growth regulator about 1 minute, then drain. After it is put into wooden crates. Do the seeding with a wooden crate as follows: at the bottom of the wooden coffin will be placed seed layer, then topped with ash or rice hulls, and so on so that most of the ash or the rice husk. After 2-4 weeks, the seed has been sown.
2) Seeding on the bed
Create a simple seeding house size 10 x 8 m to plant 1 ton (requirement of 1 ha). The seeding in the house made beds of hay as thick as 10 cm. Rhizome seeds will be arranged on beds of straw and hay were closed, and on it was given and given straw rhizomes anyway, and so on, so we get a 4-layer arrangement rhizome with the top in the form of straw. Treatment of seedlings in beds can be done by watering every day and occasionally sprayed with fungicide. After 2 weeks, usually rhizome sprout leaves. When the seeds sprout selected so as not to carry low-quality seeds. Seed selection results were dipatah-break by hand and each piece has 3-5 buds and weighs 40-60 grams.
3) Preparation of Seeds
Before planting, the seedlings should be freed from the threat of disease by means of seeds are put into sacks and dipped in a fungicide solution of approximately 8 hours. Then the seed is dried for 2-4 hours, then planted.
Land processing
1) Preparation of Land:To obtain optimum yields to be aware of the conditions needed to grow crops. When the acidity of the soil that is not in accordance with the acidity of the soil that plants need to be increased or decreased acidity with lime.
2) Clearing:Treatment begins with plowed soil depth less than 30 cm in order to get the loose soil conditions or crumbs and clearing weeds. After the land is left 2-4 weeks to allow toxic gases to evaporate and seedling diseases and pests will die in the sun. If at first soil tillage felt not too loose, then it can do the second tilling about 2-3 weeks before planting and also given a dose of manure 1500-2500 kg.
3) Establishment of Beds:In the areas of groundwater bad conditions and also to prevent waterlogging, soil should be processed into beds-size beds with a height of 20-30 cm, a width of 80-100 cm, while the length adapted to land conditions.
4) Liming:On land with low pH, most of the nutrients in it, especially phosphorus (P) and calcium (Ca) are not available or difficult to absorb. This acidic soil conditions can be a media development some disease-causing fungus Fusarium sp and Pythium sp. Liming also serves to add the element potassium indispensable plants to harden the woody parts of plants, stimulating the formation of root hairs, strengthens the cell walls of fruits and stimulate the formation of seeds.
· Degree of acidity <4 (the most acidic): needs dolomite> 10 tonnes / ha.· Degree of acidity 5 (acid): dolomite needs 5.5 tons / ha.· Degree of acidity 6 (slightly acidic): dolomite needs 0.8 tons / ha.

1) Determination of the pattern of the plant:Cultivation in monoculture in a particular area was considered quite reasonable, because it can provide high-production and production. But in the area, the cultivation of crops in monoculture less acceptable because it always result in losses. Planting intercropped with other crops have the following advantages:

    Reduce the losses caused price fluctuations.
    Mnekan labor costs, such as plant maintenance labor.
    Improve land productivity.
    Improved physical properties and preserved land due to low growth of weeds (weeds).

2) Pembutan planting hole:To avoid bad growth, due to the bad condition of the ground water, the soil should be processed into beds-beds. Next create small holes or grooves 3 to 7.5 cm deep to plant seeds.

3) Method of planting:Planting is done by attaching seed rhizomes in fall into the planting hole or groove that had been prepared.

4) The period of planting:Planting should be done at the beginning of the rainy season around September and October. This is possible because the young plants will need enough water for growth.Maintenance

1) Stitching:Approximately 2-3 weeks after planting, should be held checks to see dead rhizomes. If so should be implemented immediately in order to seed growth embroidery stitching was not far behind with other plants, it is better to choose a good seed rhizomes and proper maintenance.
2) Weeding:The first weeding is done when the plants aged 2-4 weeks followed 3-6 weeks. Depending on the condition of vegetation growing. However, after the age of 6-7 months, should not be done weeding again, because at that age rhizomes great start.

3) Pembubunan:Plants need soil air circulation and water can work well, then the ground should digemburkan. Besides, the goal pembubunan to hoard rhizome that sometimes appeared on the surface of the ground. If the plants are young, thin enough hoeing soil around the clump with a distance of approximately 30 cm. In the following month can be deepened and widened each time pembubunan gubidan be shaped and formed at the same irrigation system that serves to channel the excess water. Pembumbunan first performed at the time the plants form clumps consisting of 3-4 pseudo stem, generally pembubunan done 2-3 times during the life of the plant. However, depending on the soil conditions and the amount of rain.
4) Fertilization:a) Organic Fertilization: In organic agriculture that does not use chemicals, including fertilizers and drugs, then the organic fertilizer by using organic compost or manure carried out more frequently than if we use artificial fertilizers. The organic compost fertilizer is carried out in the early planting when creating ridges as basal fertilizer as much as 60-80 tonnes per hectare are stocked and mixed land preparations. To save the use of compost can also be done by way of filling each planting hole at the beginning of the planting of 0.5 - 1kg per plant. Fertilizer insertion is then performed at the age of 2-3 months, 4-6 months and 8-10 months. The insertion of fertilizers as much as 2-3 kg per plant. Giving compost is usually done after weeding activities and in conjunction with activities pembubunan.
b) conventional Fertilization: In addition to the basic fertilizer (at the beginning of the planting), the plants need to be given a second supplementary fertilizer (at 2-4 months old plants). Basic fertilizers used are organic fertilizers 15-20 tons / ha. Fertilization used the second phase of manure and fertilizers (urea 20 grams / tree; TSP 10 grams / tree; and ZK 10 grams / tree), and K2O (112 kg / ha) in 4-month-old plants. Fertilization is also done with nitrogen fertilizer (60 kg / ha), P2O5 (50 kg / ha), and K2O (75 kg / ha). P fertilizer is given at the beginning of planting, fertilizer N and K are given at the beginning of the planting (1/3 dose) and the rest (2/3 dose) given at the time the plants are 2 months old and 4 months. Given the spread fertilizer evenly around the plant or in the form of a groove and planted on the sidelines of the plant.
5) Irrigation and watering: galangal plant does not require too much water to grow, but at the beginning of planting crops cultivated in the early rainy season around september.
6) When spraying pesticides: Pesticide spraying should be done from the time the storage of seeds for sowing and during maintenance. Spraying pesticides on the maintenance phase is usually mixed with a liquid organic fertilizer or vitamins that boost growth.Harvest
Harvest time simplisis galangal rhizome on the mark with the end of vegetative growth as the leaves showing symptoms of withering physiologically. In this case the rhizome has optimal size and age 10-12 months in land for galangal. Harvesting dilakuakn by dismantling the rhizome with a fork or cagkul careful not to be injured or damaged. Land attached to the rhizome in the clear clubbed slowly so that the ground regardless. 

Post-harvest
1) LaunderingRhizome that has been removed stems, leaves and roots are then taken to wash. Rhizome soaked in the washing tub for 2-3 hours. Furthermore, the rhizome in the washing while sorted. Once clean, rhizomes immediately drain the shelves drainer for one day. Draining should be done in a room or place that is not exposed to direct sunlight.
2) trashes wontPerajangan to facilitate drying galangal rhizome. If galangal about to be consumed in the fresh state perajangan not need to do. And rhizomes can be utilized immediately after washed and drained. Perajangan can use manual machine or chopper. Melintng slice direction so that cells containing the essential oil does not break. And the levels are not menmurun due to evaporation. Rhizome thick slices between 4-6 mm. To get the color and quality lengkus good, after perajangan galangal rhizome steamed with hot steam or immersion in boiling water for 1 hour before drying.
3) DryingDrying galangal rhizome can use the direct sun, sunlight beretenaga dryer, in winds, or use a drying machine.
With the direct sunDrying is done in the direct sunlight. This system uses a little longer depending on the intensity and duration of exposure.
Pengeringan by means of solar light energy.Still depends on light intensity and duration of exposure, but time is relatively short. To that end, the material spread out on a shelf dryer.
Drying machinesDrying machines besides faster also a higher quality result. It needs to be in perhatik late in drying with a dryer is the right drying temperature. For galangal rhizome should be used a drying temperature between 40-60 0c. the time it takes 3-4 days.