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Tweet We are 7 weeks into the school year and gearing up for parent teacher conferences later this week. In our school, we try to schedule all conferences on a Thursday evening or Friday morning. This way if multiple folks need to be involved in the conference, we are all in the building at the same time. The evening hours also work much better for parents. As the math specialist I get invited to attend the difficult conferences. If a student is behind or in some cases very ahead of their peers, I will often be asked to join the conference. Classroom teachers also invite me when they know parents have specific concerns or when it is a student I have a lot of contact with. Sometimes I am asked to sit in on a conference because the parents are very difficult or have expressed opinions about their students math learning that do not show understanding of how or why we are teaching math as we do. Depending on the reason for the conference and what the concerns are, I have many approaches but here are a few things I always do in conference situations. - I like to start on a positive note by sharing a recent piece of student work that illustrates something they can do well or something that shows how far they have come. Because I do so much formative assessment, I have a lot of student work samples available to choose from and can always find something positive. - I then like to have parents share how they think their child is doing and any concerns they have. - I am all about data driven decision making so then I will share any assessments. For primary students this often includes individual interviews, especially if a student is behind. I go over the current assessment results and show their progress over time if applicable. - I show other student work and point out specifically how the work illustrates them progressing or not progressing toward meeting the standard. I also like to explain what the next steps are in terms of what we are working on next. - I prepare myself to answer the hard questions. Why are you teaching it this way instead of that way? These big questions parents have when they are new to my school or my way of thinking about math used to really challenge me. As I have become more experienced and read more research on math education I have been better prepared to answer these questions. I like to show parents that it isn't MY way of teaching that I am going for but rather what the research says works. - I focus on the big mathematical ideas for that grade. For each grade level I can think of 3-5 things that are the most important things kids have and understand in order for them to be successful in the next grade. If a student is behind, I focus the conference on the most important skills and make sure my discussion focuses on how to move a student forward with these big ideas. This year, in addition to my role as a math specialist (part interventionist and part coach), I have 2 groups of students that I am doing the primary math instruction for. This means that I will hopefully get to meet with the parents of kids in these groups because their classroom teachers don't see them for math. To help out with ones I might miss and to keep the classroom teachers up to speed on what their students are doing in math, I have been gathering data and putting together some things that can be shared with parents. One of the things I created for my fourth grade group was this quick reflection on their learning. I loved seeing their responses and it gave me great information about how they are feeling about math! Want to use this with your students? Click on the picture to get it from Google Drive.
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Considering how simple it is to make, you'll be astonished by how wonderfully Air-Fryer ribs turn out, with tender meat and perfectly crisp edges. People were raving about my oven-baked baby back rib recipe a day after I posted it, so it only seems logical to put them in an air fryer now. Although baking baby back ribs in the oven has always been my go-to method since it's quick and easy and results in the tastiest ribs, I'm now calculating the ups and downs after using an air fryer for cooking ribs of baking the ribs in the oven. Although nothing beats hours of slow cooking on an outdoor barbecue, they are still delicious after only 30 minutes. With just a few basic ingredients, my tender Air Fryer Ribs are ready in no time! Enjoy amazingly delicate, delicious baby back ribs quickly and easily. With this simple method, you won't believe how great the ribs turn out! Also, check my Oven Braised Costco Short Ribs Recipe. Ingredients you'll need The list of ingredients is almost identical to my oven-baked ribs, minus the onions. Pork Baby Back Ribs: I prefer to get the leanest baby back ribs when purchasing pork. I'll trim off any surplus fat before applying the sweet, dry rub. BBQ Sauce: You may either make your own or buy it. The Stonewall Kitchen's baby back rib BBQ sauce is my favorite. Brown Sugar: Although light brown sugar would also be suitable, I opted for dark brown. Paprika: This ingredient gives the ribs a gorgeous color, and I like to use sweet paprika over smoked paprika. Salt & Pepper: You can adjust the salt and pepper to your preference. Garlic Powder: To ensure that all ribs are evenly covered, I like to use garlic powder in this recipe rather than raw garlic. Onion Powder: Onion powder is also included in this dish's flavor. It contributes to the distinctive flavor of the spice rub. Dry Ground Mustard: you may use yellow mustard if you'd like. Wet yellow mustard should be used to coat the ribs and marinate them for at least two hours in the fridge. Cayenne Pepper: The ribs get a little bite from this spice, which goes well with the other tastes. If you don't like spice, you may leave this out or change the quantity to your preference. How to make Air-Fryer Ribs Here is a brief guide on how to cook these baby back ribs using an air fryer. Step 1: Remove the Silver Skin When cooking ribs, keep in mind that the thin silver skin or membrane that wraps around the back of the meat must be removed. The membrane, a substantial skin covering, will prevent the ribs from moving. It is not a good idea to leave it on since it will make the ribs less tender and less delightful to consume. It is straightforward to eliminate. Find a bit of the membrane surrounding the flesh that you can grab by turning the ribs over. You may also insert a tiny knife blade between the ribs and the silver skin to separate them. It has a silver color and forms a very thin coating on the back. Use paper towels and pull back when you've captured a piece of the silver skin. If you do it correctly, the membrane should come off in one piece and its whole. Step 2: Apply Sweet, Dry Rub Next, prepare, apply, and thoroughly rub the dry rub into the ribs. It is easy to make and adds a ton of flavor. You may leave it in the fridge overnight with the rub for even more flavor, but it's unnecessary. The ribs gain an additional layer of robust flavor from the rub. I definitely suggest using it. But if you like, you can season it with salt and pepper. Make sure to season the ribs generously. Step 3: Air-Fry your ribs Before cooking the ribs in the air fryer, it is crucial to preheat the appliance. This prevents the food from adhering to the basket and enables it to reach the proper temperature for uniform cooking. Set it to 380 degrees Fahrenheit (195 C). It should take three to five minutes to heat. The ribs may be placed in the basket once it has warmed up. The basket doesn't need to be sprayed with oil. Depending on the size of your air fryer, you may need to chop the rack of ribs in half or even thirds to fit it within. When chopped in half, it fits in my 5-quart air fryer. The cooking is unaffected by the slight center overlap of the halves. Place the ribs on the air fryer tray, meat side down, and cook for 25 minutes, flipping them after 10 minutes. Step 4: Finishing the Ribs Once the 20 minutes are up, remove the basket and use BBQ sauce to coat the ribs on both sides. Return them to the air fryer with the meat facing up. Increase the heat to 390°F (200°C) and cook the ribs for an additional 5 minutes or until the tops are slightly browned. Brush with extra BBQ sauce and serve. Extra Tips When the 20 minutes are up, remove the ribs from the air-fryer and coat them well on both sides in BBQ sauce. Take them back to the air fryer, flesh facing up. The ribs should be cooked for a further 3-5 minutes, or until the tops are just beginning to brown, over a higher heat of 390°F (200°C). Serve after rubbing with more barbecue sauce. Air-Fryer Ribs Recipe These tasty and speedy Air Fryer Ribs are soft, juicy, and covered in the BEST rub mixture and BBQ sauce. Ingredients For the Ribs 2 lbs of baby back ribs BBQ sauce For Dry Rub 2 Tablespoons of brown sugar 1 Tablespoon of paprika 1 teaspoon of black pepper, ground 1 teaspoon of salt 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 teaspoon of ground mustard ½ tsp of cayenne pepper Instructions Preheat the Air Fryer: Set your air fryer to 380°F (193°C). Allow it to preheat for a few minutes. Prepare the Ribs: Remove the silver skin from the back of the ribs. This is a thin, membrane-like layer. Peeling it off helps in better seasoning and cooking. Generously apply your preferred dry rub seasoning to both sides of the ribs, ensuring an even coat. Position the Ribs in the Air Fryer: If your rib rack is too large to fit into the air fryer, cut it into two halves. Place the ribs in the air fryer basket, meat side facing down. First Phase of Cooking: Cook the ribs for 25 minutes. At the halfway mark (around 12-13 minutes), carefully flip the ribs to ensure even cooking. Adding BBQ Sauce: After the first 20 minutes of cooking, pause the air fryer and take out the basket. Brush the ribs generously with BBQ sauce. Final Cooking Phase: Return the ribs to the air fryer, this time with the meat side facing up. Increase the temperature to 390°F (200°C). Cook for an additional 5 minutes, or until the sauce on top starts to caramelize. Serve: Once cooked, remove the ribs from the air fryer. Optionally, brush them with more BBQ sauce for added flavor. Let them rest for a few minutes before serving. Enjoy your delicious, air-fried ribs! Video Recipe https://www.youtube.com/watch?v=8N5BRdiwqgM If you've liked this Air-fryer ribs recipe, please share the image below on your Pinterest board! FAQs At what temperature should I cook the ribs in the air-fryer? Baby back ribs are air-fried in this dish for 20 minutes at 380 degrees Fahrenheit. The size of the rib rack has a significant impact on how long they need to cook at this temperature. A rack that is on the smaller size will probably take 18 minutes, while a larger rack may take up to 30 minutes. 5-8 minutes should be added to the cooking time if cooking two racks at once. Should I cover the ribs in the air-fryer? The ribs should not be covered in the air-fryer. Both covering the ribs and placing parchment paper below them are not necessary. To cook food evenly, the air fryer moves air around the meal. You may stop the airflow by covering them. How do I know when the ribs are cooked in the air-fryer? The ribs are cooked when the internal temperature hits 175 degrees F (80 degrees C). Meat at this stage is still juicy and tender. Don't use the absence of bone-retracting or crumbling meat as a sign of doneness; it only occurs with long and slow cooking. Shouldn't the ribs get more tender the more they cook in the air-fryer? Yes, the longer they cook, the more tender the ribs get. This is why lengthy, slow cooking is favored over quick cooking, such as in an air fryer. But the ribs turn out moist and tender without turning dry, thanks to this quick and simple cooking method. Should I place the ribs bone side up in the air-fryer? For the first ten minutes of cooking, the ribs' bony sides need to be exposed. The ribs are cooked with the boney side down for the final 15 minutes. With uniform cooking and the development of crispy particles on the meat's surface, thanks to this. More Air-Fryer recipes: Air-Fryer Brats Crispy Air Fryer Chicken Nuggets Crispy Air Fryer Corn Dogs Air Fryer Pork Steak with Delicious Rub
The landmine exercise device has exploded in popularity over this past year. Here's what I consider to be the best landmine exercise for each muscle group.
It is time for another McDonald's copycat recipe. After making these delicious Egg McMuffins, and Chicken McGriddles, we're making McDonald's hash browns this time. These mouthwatering hash brown patties made from shredded potatoes are cooked to be fluffy inside and crispy and toasted on the exterior. Since no other recipe even comes close to the original and, in my opinion, doesn't merit the moniker "Copycat recipe," the primary cause is wrong or missing ingredients. This recipe has been waiting patiently to be published. Thus I'll walk you through the process of making these hash browns in the McDonald's way today. The best part about them is that you can prepare them ahead of time and freeze them for whenever you're ready to cook them. The Best McDonald's Hash Browns Copycat Recipe I'm not sure about you, but I consider McDonald's hash browns among their most delicate items. They're great in the restaurant, but I think my version is much better when it's cooked at home! Once you try these easy and delectable homemade hash browns, you'll be addicted. That has certainly been the case for me. So far this week, I've cooked these for breakfast nearly every morning. Making these McDonald's hash browns at home is also great because no harmful ingredients are added, which I appreciate. My meal should not contain anything like sodium acid pyrophosphate or hydrogenated soybean oil! The original McDonald's hash browns don't contain any cheese, cayenne pepper, or other additives. Still, I see most, if not all, online versions that do—missing essential flavors, such as those from beef stock and a little sugar. But don't worry; you're going to create something genuine. The second item that appears to be ignored by everyone is confit cooking. Cooking anything in fat or oil at a reduced temperature is known as confit cooking. Because it changes the starch within, most restaurants "double fried" their potatoes. As a result, it becomes even crispier when you re-fry it after chilling. Confit, indeed, yep. Ingredients you'll need Okay, to prepare these delectable McDonald's hash browns, you just need some basic ingredients. And while this recipe calls for a few more ingredients compared to standard hash brown recipes, they are more than worth it. Here is all you will need to prepare this simple hash browns recipe: Russet Potatoes Salt Sugar Pepper Cornstarch Vegetable Oil (sunflower or rapeseed) Dry beef stock powder Since Yukon potatoes have excellent consistency, I occasionally use them to create hash browns, but any potato would work in this recipe. Because the original recipe calls for russet potatoes, I've included them. Regarding the oil, McDonald's uses a blend of rapeseed and sunflower oils. Any neutral high-heat oil, such as canola oil, avocado oil, peanut oil, or macadamia nut oil, can be used. How to make McDonald's Hash Browns Copycat Once more, making a homemade hash brown that tastes like the one from McDonald's couldn't be simpler. To make them, you only need to follow a few simple steps. And the steps in the procedure are basically peeling, grating, straining, shaping, and frying. You'll find this recipe incredibly straightforward to create, even if it's your first time cooking hash brown patties from scratch. And, to be honest, once you've prepared these hash browns, cooking them again and again will be simple. Now, let's start with the recipe and quit wasting time! Step 1: Prepare the potatoes. The potatoes must first be peeled and placed in a dish of cold water to prevent browning. Use a box grater's big hole to shred the potatoes. Fill the bowl with cold water, then stir the potatoes well. Drain off the water when it becomes cloudy. Then, move the chopped potatoes to a mesh sieve or strainer and squeeze them to remove most of their extra liquid. Step 2: Confit Cooking To get the restaurant quality hash browns, I advise you don’t skip this step. A non-stick skillet should be heated at low heat. Add the potatoes to the hot oil and cook them for 5 to 6 minutes. Before continuing, strain the potatoes and let them a little period of cooling. Step 4: Combine the ingredients and form the hash brown patties. Combine the potatoes in a bowl with the sugar, cornstarch, dry beef stock powder, salt, and pepper—Transfer 1/4 cup of the hashbrown mixture on a piece of parchment paper afterward. Make a rectangle out of the potatoes by flattening them. Add another 2-3 tablespoons of the potatoes on top, then fold the parchment paper over the top to help create the patties. Repeat these final two procedures with the remaining hash brown mixture until you have about four large patties. Step 5: Frying and Serving Next, add the oil to a nonstick skillet and heat it over medium-high heat. After that, add the hashbrowns and fry them there for a few minutes on each side or until golden brown. How To Store Hash Browns You are aware by now that this McDonald's hash browns recipe yields around four patties. Don't worry if you can't eat them all or decide to double the recipe since they really keep nicely. You may keep the cooked hash browns in the refrigerator for up to 5 days in an airtight container. By the way, you can freeze the hash browns for up to 10 months if you want to store them for even longer. Just make sure the bag is freezer-safe. This is the approach I normally take. I usually prepare an extra batch of these McDonald's hash browns since I like preparing and eating them so much. The excess batch is simply frozen, so it's available anytime I need a quick side for breakfast. In any case, I advise using parchment paper to line each patty in order to keep them from adhering or disintegrating. Reheating Hash Browns The simplest method to reheat hash browns is to put them in the microwave and cook them for 20 seconds at a time until well hot. Alternatively, you may bake your hash brown patties at 350°F for 15-20 minutes, or until they are well cooked, on a baking sheet coated with parchment paper or foil. This is the best approach if you want them to crisp back up. McDonald's Hash Browns Recipe Ok, time for more detailed recipe instructions. Ingredients 3 Russet Potatoes 1 tsp of Salt 1 tsp of pepper 1 tsp of sugar 6 tbsp of Cornstarch 2 tbsp of Vegetable Oil (sunflower or rapeseed) 1 tsp of dry beef stock powder Instructions Peel and cut the potatoes, then put them in a bowl of cold water so they won't turn brown. Next, grate the potatoes thru the large hole on a box grater. Add cold water to the basin, then stir the potatoes well. Drain the water after it has become murky. To release most of the liquid, move to a strainer and press. On low heat, preheat a nonstick skillet. Add the potatoes to the heated oil and cook for 5 to 6 minutes. Before continuing, drain the potatoes using an oil strainer and give them a little time to cool. Combine the salt, pepper, dry beef stock powder, and cornstarch with the potatoes in a bowl. Put 1/4 cup of the mixture on a piece of parchment paper. Make it flat, like a rectangle shape. Add another 2–3 tablespoons of potatoes on top, and then fold the parchment paper over the top to make it flat. You can make the patties with the help of paper. Do the same thing with the rest of the mix. Add the oil to a nonstick skillet that has been heated to medium-high. Add the hashbrowns to the skillet and cook them for a few minutes, turning them occasionally, until golden brown all over. Share the image below to your Pinterest board if you like these McDonald's hash browns! Conclusion There is no way that this hash brown dish could be any more authentic. Every bite has the same deliciousness you adored every time you've eaten at McDonald's, and the outside's crisp crunch, buttery middle.
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Sustainable fashion for the Solar Punk If you enjoyed this, consider checking out my Ko-Fi for a printable zine version (or just to support my art :))
