The Kids Cook Monday
Food for Thought: Gochujang (go-choo-jong) is a Korean hot pepper paste made from red chilies, rice, fermented soybeans and salt. Its flavor is both spicy and sweet and it’s used as the base of many popular Korean dishes, including bibimbap, a mixed rice dish. It’s often found in the international foods aisle, but if you can’t find it you can substitute hot sauce or another hot pepper paste. Family Dinner Conversation Starter: If you could have picked your own name, what would you have chosen,
Kid: Combine the soy sauce, sesame oil, rice vinegar, sugar and gochunjang, if using, together in a small bowl and mix well. Kid: Add half the green onions to the sesame soy sauce and set aside the other half for the pancakes. Adult: Heat the olive oil in a skillet over medium-high heat.
Together: Place the vegetable pancake mix in a large bowl. Add 2 cups of water, or the amount of water specified on the vegetarian pancake mix’s packaging and mix well until there are no lumps. Add the gochuajang, if using, and stir well. Together: Fold in the sliced bell pepper, carrots and remaining chopped green onions. Mix well, taking care to ensure the vegetables are evenly distributed. Adult: Scoop out about 1/2 cup of batter and pour it in the skillet. Flatten with a spatula and cook about 3 minutes, or until golden-brown. Flip and cook about 2 minutes more, or until golden-brown on both sides and cooked through. Repeat with the remaining batter.
If the test jam is firm to the touch and has the texture you want for your batch of jam, then it is done. Here is how a batch of jam looks when it is almost ready according to the plate test. Jam that is almost ready will have the correct texture on the surface but still feel syrupy close to the plate.
Preparing homemade jams and jellies for long term storage can be intimidating. The most reliable method is processing in a water bath. I use a less cumbersome method my apartment for processing small batches. Most Jam recipes offer detailed instructions on using boiling water bath or pressure canning process to seal jam into mason jars with dome lids.
That is the most reliable process for keeping jam fresh for the future. When I make small batches of jam to share, I seal the jam into mason jars with dome lids, but I omit the water bath process. I rely on heat from the boiling hot preserves instead of the water bath to make a good seal. Here is my method. Run clean mason jars through the rinse cycle of the dishwasher (or fill with boiling water and set aside. Heat the dome lids in simmering water (180 Degrees F) according to the package directions. Keep hot until use.
Fill hot clean mason jars one at a time with jam, jelly, or preserves (a wide mouth funnel or big spoon comes in handy). Wipe the rim of the jar clean with a damp cloth. Place a hot dome lid onto the filled mason jar. Screw a dome lid ring onto the filled and lidded mason jar as hard as I can (I am a little weak. Turn the jars upside down so that the heat of jam is in direct contact with the seal.
Allow the jars to cool. If you can press down on the dome lid and it does not pop back up, the seal is good. Reheat and try again or refrigerate any jars of jam that did not seal properly. Remove the dome lid rings. Wipe the jars clean with a warm damp cloth, and store the jam in a cool dark place until ready to use.
I really need to get myself a pancake spatula. Might put it on my christmas list! Might be a silly question , I just add egg yolk instead of egg white, It might work but I can’t say for certain as I never tried it myself. I added 2 tablespoons of milled flaxseed with the mashed banana, then added to the egg. Worked out great then added chopped blueberries at the end - 8 month old loved it.
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