Chef/Culinary Talk with Cooking Tips

[Galadriel]

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horse meat is yummy. tried eating it. gi tinapa style siya pag prepare. mas humok compared sa beef.

[jumps_zilla]

cooked horse meat is another story. hehehe

[dexterdal]

maam Galadriel

nakit-an na nimo ang recipe sa steam rice?

[jumps_zilla]

yeah, steam rice would be great. and if we know how to cook it, we can leave out the MSG.

[SPRINGFIELD_XD_40]

To those who are interested in the CULINARY ARTS SCHOOL in Cebu , I came uop with this site . Hope it will be of help .

http://chef2chef.net/culinary-instit...ry-academy.htm


To those who are interested in the field or career as a chef , this is a good information site to familiarize the concept .

http://chef2chef.net/


Now ... asa na man to ang steam rice ? Extra sauce please hehehe .....

[jumps_zilla]

cool info springfield. i'm sure a lot of people looking to make culinary arts as a profession will look into this site.

[Gwynhuever]

@jumps_zilla...sayon ra man kaayo nang tonkatsu bro...breaded pork ra man na ...ang mag dala ana ug bida ang imong sauce...pero ang tonkatsu basic ra kaayo

4 slices pork loin or fillet
1 beaten egg
1 cups panko (bread crumbs)
1/4 cup flour
vegetable oil for deep frying
salt and pepper

Put salt and pepper in the pork. Lightly coat the pork with flour and pat them. Dip the pork in the egg.
Coat the pork with bread crumbs firmly. Leave the breaded pork in the refrigerator for 30 min before cooking. Heat vegetable oil in a deep pan to 320F. Fry the pork slowly until golden brown.

di ko kamao sa sauce kay usually mo buy ra ko sa japanese supermarket....plus di man ayo ko hilig ug fried food gud

anyway tempura coming up next...

[Gwynhuever]

@jumpszilla...common ingredients of temoura are shrimp,squid,green pepper,eggplant,sweet potato,potato, cabocha (Japanese pumpkin),carrot,shiitake mushrooms,renkon (lotus roots).

Steps:

Prepare the ingredients. (Cut into 3/4 inch in thickness. )
Make tempura batter.
Heat vegetable oil in a deep pan to 340-350F degree.
Lightly dip ingredients in the batter and immediately fry them until brown. It takes longer to fry vegetables than to fry seafood.
Drain tempura on a rack.
Serve right away with tentsuyu (tempura dipping sauce) or salt. Tempura is best served hot. Grated daikon (radish) is a common condiment. I apil sa sauce bro...

naa ko tips ginagmay para crispy:

Tip 1: Ice
Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil. (Do not make the batter ahead of time.)

Tip 2: Batter
Try not to over mix the batter and not to coat ingredients with the batter too much.

Tip 3: Frying Order
If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.

Tip 4: Oil Temperature
To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura.

Tip 5: Shrimp
Make a couple incisions on the stomach side of each shrimp so that it stays straight. Then, pick it up by the tail and dip the body part in the batter.

Tip 6: Squid
Remove the thin skin and lightly flour it before dipping in tempura batter so that it won't splash much.

Wa man koy special batter recipe...pero in case wala ka puede sad ni nimo magamit....

BATTER
1 egg
1 cup ice water
1 cup all purpose flour

PREPARATION:
Beat an egg in a bowl. Add ice water in the bowl.*Be sure to use very cold water. Add flour in the bowl and mix lightly. *Do not overmix the batter.

na hala give it a try....

[jumps_zilla]

thanks a bunch!!!

[SPRINGFIELD_XD_40]

Daghan man ta ug resident chef's diay diri .... gusto nako mahibaw-an pod bahin sa SAUCES , which one goes for which ? or depende na sa taste buds nato ? Anything fried for me is perfect with RANCH DRESSING , you wont go wong with it .