i made some (FIMO) polymer clay miniatures that are about the size of a marbleis it okay to bake them in a Ziplock bag? (so the oven wont get messy, and the ziplock bag will collect the residue)and how long should i bake them for? they're really small, so i think 260F/130C is too hot for them??Thanks:)
Something I tried not too long ago: fideuàIt's sort of a seafood paella made with pastaStart with some chopped onion and garlic in a wide frying pan such as a paella pan, cooked in a little olive oil and a sprinkle of salt (a sofrito)Meanwhile, saute some firm fish like monkfish, tuna, or halibut, cut into large chunks, and some jumbo shrimpCombine the fish, shrimp, and about a pound of spaghetti or vermicelli, broken into 2-3 inch lengths, and stir them all together in the paella panAdd fish stock or clam juice (Japanese instant dashi is good for this) along with some saffron and paprika, then bring to a boil and simmer till done.
just got a rare compliment from my husband on this spur of the moment dishSaute chopped white onion, julieened orange or yellow bell pepper, two to three sliced tomatillos, and minced garlic in a little olive oil over med heatMeanwhile thaw some frozen deveined shrimp under running waterPat drySprinkle with Tony Cacherees (sp) spices and cayeene pepperAdd to the onion pepper mixtureCook till shrimp are whitethen Add about a half cup of white wine (This is a must)cook till wine is reduced and everything is thickServe with rice or pasta and some crusty bread.
INGREDIENTS (Nutrition) 2 eggs 4 tablespoons milk 1 teaspoon salt 2 cups all-purpose flour 8 cups chicken broth 2 cups diced celery 1 cup diced onion 3 cups baby carrots, chopped 2 teaspoons minced garlic 1 pound chopped, cooked chicken meat 1 (16 ounce) package frozen corn kernels salt and pepper to taste seasoned salt to taste 1 cube chicken bouillon Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS Mix eggs and milk together until well beaten and then add salt and flourDough should be stiffOn a floured surface roll dough out really thin, 1/8 of an inchLet dry 30 minutes and then cut into thin slicesPlace on wax paper and let air dryIn a large stock pot add chicken broth, celery, onion, baby carrots, and garlicFill stock pot, 2 inches from the top with waterSimmer until vegetables are tender, about 2 hoursAdd chicken and cornSeason with salt, pepper, seasoning salt and chicken bouillon granulesSimmer for 30 minutes, checking to see if water level has decreasedAdd water if neededBring to a boil, add noodles, stirring oftenNoodles should be done in 20 minutesServe hot
Don't use the plastic bag, line an old cookie sheet with aluminum foil and bake them on thatI usually bake at a few degrees lower and a few minutes shorter than the package suggests, especially for tiny piecesIf you cook it too long or too hot, there will be crackingIf you don't cook it long enough, it will stay pliable when cooled To be sure, bake a piece of scrap clay roughly the same size as the pieces you are going to bakeIf it looks good after it's cooled, you have the green light to bake your mini works of artIf not, test again at another time or tempHope this helps;)
Linguine with crab and lemon Serving size: Serves 4 Cooking time: Less than 30 minutes Course: Main You can buy crab meat already shelled (picked in the trade) and cooked from your fishmonger or supermarketOr use good-quality tinned crab meat, or tinned tunaINGREDIENTS 300g dried linguine 2 tbsp salt, plus extra to season 250g cooked crab meat Handful baby rocket leaves 1 tbsp grated lemon zest 1 tbsp baby salted capers, rinsed lemon sauce ? cup chicken stock 2 tbsp lemon juice Salt and freshly ground black pepper 50g chilled butter, diced 2 tbsp cream or creme fraiche METHOD 1Bring saucepan of water to boil, add 2 tbsp salt and pastaCook for about 8 minutes or until pasta is all dense — tender but firm to the bite2Make lemon sauceBring chicken stock to boil in saucepanWhile whisking, add lemon juice, salt and pepperOver gentle heat, whisk in chilled butter, a few pieces at a time, without allowing sauce to boilStir cream or crème fraiche3Drain pasta, keeping aside a cupful of cooking water4Add pasta, cupful of cooking water, crabmeat, rocket, lemon zest, caper, salt and pepper to sauce, tossing lightly until rocket has wilted and pasta is well coated Hope this helps
