Chef/Culinary Talk with Cooking Tips

[Galadriel]

which would you guys prefer when cooking humba....let it cook sa hinay nga kalayo for 2 hours or sa pressure cooker for 30-45 minutes?

[dexterdal]

mas nindot ang gawas sa hinay sa kalayo, dli pareho sa pressure cooker usahay ma sobra-an grabe ka lata ang baboy

[Galadriel]

ipa lata nako ang humba for 2 hours...hinay nga kalayo....

[jumps_zilla]

that's the best way to tenderize meat. also like cooking rice over a wood fire.

[SPRINGFIELD_XD_40]

@ ANYA .... cross contamination ang tawag sa sharing sa kutsilyo and chopping board sa any poultry and meat or seafood , or anything masagulan ug poultry . Magkasakit gyud ang tao anang kalakiha worst than food poisoning .

@ GALADRIEL ..... If time permits , I personally like slow cooking specially roasting . HUMBA ? Hehehe .... slow cook aron nindot pagka humok kana bitaw mo separate na ang unod ug tambok sa bukog .

@ DEXTERDAL .... ingon ani ? Panihapon lang ni ha hehehe .... mura sad kamao ko mo luto aning gipang nganlan nako hehehe kamao lang ko mo kaon ani .

monday - menudo
tuseday - tinola
wednesday - monggos
thursday - linat-an baboy / baka
friday - escabeche ( way karne sa birnes )
saturday - humba
sunday - pansit

[dexterdal]

@SPRINGFIELD ................ e apil ug pani-udto. hehehehehe

[Gwynhuever]

hello all...medyo na late ko join ani nga thread da...pero i read through the posts and learned a lot...

on MSG ..i stopped using them for more than 10 years now...instead i use a lot of herbs...as in naa ko gamay herbal garden sa patio...unya pinakutlo dayon basil kon mag red sauce...sometimes mint leaves for tea....malingaw man ko nga fresh from my small garden ako gamiton...

[SPRINGFIELD_XD_40]

Quote: Originally Posted by dexterdal @SPRINGFIELD ................ e apil ug pani-udto. hehehehehe

Mahal ra ba ko ug bayad as a menu planner bwahahaha ...

Nothing beats using the freshest of ingredients when cooking . How about gravies ? The commercially available BASE has all the ingredients an MSG have .

[dexterdal]

ayaw ra pud mahala bai hehehhehehehe

[Galadriel]

gravy...hmmm...

kanang sauce nga gikan gi luto-an sa manok or baboy...like kung mag broil ko ug baboy sa oven toaster, naa may mahabilin nga sa pan. i just add a bit of water sa pan, mix it with the drippings then add a bit of cornstarch. voila...gravy na siya

[dexterdal]

Quote: Originally Posted by Galadriel gravy...hmmm... kanang sauce nga gikan gi luto-an sa manok or baboy...like kung mag broil ko ug baboy sa oven toaster, naa may mahabilin nga sa pan. i just add a bit of water sa pan, mix it with the drippings then add a bit of cornstarch. voila...gravy na siya

You mean ang mga fats katong na bilin or katong nag drip? dli ta ma high bood ana? hehehhehe

[beatriz_nambi]

Quote: Originally Posted by SPRINGFIELD_XD_40 @ JUMPSZILLA .. welcome to our small community of iSTORYANS who shares the passion for cooking as a career . hobby and maybe just for fun !! I can probably make you melt when you can taste my penne pasta with alfredo sauce with white wine and sauteed mushrooms topped with shrimp scampi . Hehehe joke ra ... kamao lang ko mo kaon ana !!!

Springfield...serious ba! Share anang recipe sa imong penne pasta with alfredo sauce with white wine and sauteed mushrrooms topped with shrimp scampi beh!

Also can you enlighten me on the correct way to make carbonara. Ang uabn utangan ug itlog then uban cream ra gyud. Unsa man gyud?

[SPRINGFIELD_XD_40]

BEATRIZ .... the original carbonara AFAIK is naa gyuy WHIPPED EGGS .

Regarding sa penne pasta , sauteed mushrooms with white wine and shrimp sampi , I dont have a real secret persaonal recipe but kana siya na combination is to be considered one of the food of the gods .

Same ra gud sa regul;ar na recipes , its just that ang kicker niya is topped with shrimp scampi whom you rarely see in the menus on any Italian dishes .

[Galadriel]

@dexterdal

kalimot ko kung unsay sakto nga term ana sa nahabilin sa pan...pan juices ra ang mo come into mind...kung tambok ang imong gi luto naa na jud na sagol fats...but if you cook the lean part of the meat, walay fats.

dili man na maka high blood kung ang gi luto is dili fatty.

[SPRINGFIELD_XD_40]

Galadriel ... its AU JUS after mixing it with the stock or simmred water . But still adding cornstarch or all purpose flour to thicken it makes it a gravy already but murag naay kuwang lang gihapon whom the MSG ingredients makes up for it kalimot ko sa ngalan . ANyways , no matter how much we swore to avoid MSG ... unknowingly , we are still taking it up in other forms of food hehehe .