Balsamic Vinaigrette
YIELD: 32 FL OZ / 960 ML
4 fl oz / 120 ml red wine vinegar
4 fl oz / 120 ml balsamic vinegar
2 tsp / 10 gm mustard (optional)
24 fl oz / 720 ml mild olive oil or canola oil
2 tsp / 10 gm salt, or to taste
½ tsp / 1 gm ground black pepper or to taste
3 tbsp / 9 gm minced herbs, such as chives, parsley, tarragon (optional)
· Combine the vinegars and mustard.
· Whisk in oil gradually.
· Season with salt and pepper. Add the fresh herbs, if desired.
December 13, 2009
several methods for freezing fish
Lemon-gelatine method
Lemon-gelatine method
1.Mix 1¾ cups of water with ¼ cup of fresh lemon juice.
2.Separate the liquid into quantities of ½ a cup and 1½ cups.
3.Dissolve and mix one packet of plain gelatine into the ½ cup mixture of water and lemon juice.
4.Heat the larger quantity of liquid in a saucepan until it is boiling.
5.Stir in the gelatine mixture.
6.Allow to cool to room temperature.
7.Dip the prepared fish into the cool liquid and then drain.
8.Wrap the fish in airtight packaging, squeezing out excess air. Seal and label.
9.Freeze immediately.
If not using the above method to freeze the fish, you will need to treat the fish beforehand if using any of the following methods in order to achieve a high quality frozen fish. The way in which you treat the fish depends on the type of fish. Fish can either be labelled as "lean" fish or "fat" fish due to the amount of fat that they contain. Lean fish contain less than 4% fat and include cod, sea bass, haddock, snapper, hake, grouper, plaice, John Dory, whiting, sole, sea bream and most types of freshwater fish. Fat fish contain over 4% fat. Although these types of fish contain more fat, studies have actually proven that eating fatty fish is more beneficial for one's health than eating lean fish. Fatty fish increase the levels of omega-3 fatty acids, which are good for the heart and help protect against heart and cardiovascular diseases. Examples of "fat" fish include salmon, tuna, halibut, monkfish, mackerel, red mullet, herring, trout, eel and sardines.
Lean fish treatment
Lean fish should be dipped in a brine solution before freezing. Prepare the brine solution by mixing together ¼ cup of salt with 2 pints of water. Dip the fish in the solution for about ½ a minute and then drain. This will give the fish a firmer texture and prevent moisture loss on freezing.
Fat fish treatment
Fat fish on the other hand should be dipped for the same amount of time in a solution of ascorbic acid. This can be prepared by mixing 2 tbsp of ascorbic acid with 2 pints of cold water. This preparation is done in order to slow down deterioration due to rancidity, which would occur quicker in fatty fish due to the higher amount of fat contained in the flesh. After treating the fish with one of the above preparations, you can continue to freeze the fish by one of the following methods.
Ice block
1.Place the fish in a shallow pan, container or dish.
2.Place into the freezer and leave overnight.
3.The following day, remove the solid frozen block from the container and wrap in moisture-vapour proof packaging. Label and return to the freezer.
Freezing times for fish
For the best quality fish, freeze lean fish for up to 6 months and fatty fish for between 2 - 3 months.
Defrosting frozen fish
Never defrost fish at room temperature. It can either be thawed in the refrigerator or under very cold running water. Defrost fish overnight in the refrigerator and ideally it should be covered with a plastic bag or placed in a bowl, so that water does not drip onto other products inside the fridge. If defrosting fish under a cold running tap, this could take up to an hour depending on the size of the fish. Never use hot water to defrost the fish as this could cause the fish to become contaminated with bacteria. If using this method, try to cook the fish as soon as it defrosts.
November 24, 2009
November 23, 2009
Meat, poultry and fish
All kinds of raw or cooked meat, poultry, game, fish and seafood can be frozen with little change in structure, freshness and nutrients when defrosted. Obviously, the longer a product is stored in the freezer, the lesser its quality will be on thawing. Even so, a raw product will fare better in the freezer than a cooked one, as much needed moisture has already been lost through the cooking process.
All kinds of raw or cooked meat, poultry, game, fish and seafood can be frozen with little change in structure, freshness and nutrients when defrosted. Obviously, the longer a product is stored in the freezer, the lesser its quality will be on thawing. Even so, a raw product will fare better in the freezer than a cooked one, as much needed moisture has already been lost through the cooking process.
Can you freeze fruit and vegetables?
Freezing is a wonderful method of preservation for many fruits and vegetables. Most frozen foods companies are able to pick or harvest vegetables and flash freeze them within hours, thus retaining all of the nutrients, freshness, texture, colors and aroma of the naturally fresh product. Nowadays, it is often thought that certain frozen vegetables are of better quality than some "supposedly" fresh vegetables, which lose valuable nutrients, freshness and quality after traveling hundreds or even thousands of miles before ending up at their destination. If you are lucky enough to have access to locally grown fresh produce, freezing is a great way of preserving fresh fruit and vegetables that are seasonal and only available for a few months of the year. As fruit and vegetables generally keep for around 6-8 months in the freezer, this means that you can have summer fruits and vegetables, that have been picked at their most juiciest, plump and flavorsome, in the winter and winter fruits and vegetables, picked at their prime, in the heat of the summer.
Breads, pastries and baked goods
All types of bread freeze really well, whether they are already baked or unbaked, sliced or whole, brown or white. This also includes buns, bagels and baps. Bread keeps for around three months in the freezer; however, it doesn't always emerge in the best shape after this amount of time. Thankfully, there are ways to make sure that your bread comes out of the freezer just as soft and fresh as when it went in. The main thing is not to let any air or moisture in or any moisture out, as this will cause freezer burn. Wrap bread carefully in foil, paper towels or freezer bags. Baked and unbaked sweet or savory pies freeze well, as do homemade cakes, biscuits and muffins.
Can you freeze butter?
Although milk, cream and soft cheeses do not freeze well at all, butter can be frozen for up to 8 months without any change in texture. Wrap butter in its original wrapper and try to use as quickly as possible for the best results. Soups, sauces, stews and stocks (Details on how to freeze follow further on in the article) These items freeze extremely well, so long as they don't contain cream, sour cream, egg or mayonnaise. Tomato sauces for pasta are probably the best. Also sauces that have been thickened with flour or cornstarch tend to separate and come out worse for the wear. However, stock-based sauces or sauces that have been thickened with arrowroot or tapioca manage to survive the freezing process quite well.
Can you freeze eggs?
Believe it or not, eggs can be stored in the freezer perfectly well under certain conditions for up to 9 months. Never freeze eggs in their shells, as they will burst but store them cracked open in airtight containers for the best results. Raw egg whites and yolks freeze well, as do cooked egg yolks; however, you might want to think again before freezing cooked egg whites.
Can you freeze herbs?
Herbs can be frozen for several months. They will lose their texture, becoming soggy and limp, yet their flavors and nutrients are retained. This means that they will be perfect for soups, stews, sauces and generally most cooked dishes but not for garnishes. Herbs that freeze particularly well are basil, dill, mint, oregano, sage, lemongrass, chives, tarragon, rosemary and thyme.
Can you freeze pasta and rice?
Pasta can be frozen, although as it doesn't take very long to cook, it is probably better to cook it when needed from the packet. However, large baked pasta dishes such as lasagna or cannelloni do freeze well and can be stored for 2 - 3 months in the freezer. Baked pasta dishes are best if frozen before cooking, but leftovers do just as well if tightly wrapped before placing in the freezer. Rice also does well frozen with little if any change in texture on defrosting. The good thing about rice is that is can be reheated very quickly in the microwave, which is great if you are in a hurry and don't have time to cook that day.
September 16, 2009
Can you freeze fruit and vegetables?
Freezing is a wonderful method of preservation for many fruits and vegetables. Most frozen foods companies are able to pick or harvest vegetables and flash freeze them within hours, thus retaining all of the nutrients, freshness, texture, colors and aroma of the naturally fresh product. Nowadays, it is often thought that certain frozen vegetables are of better quality than some "supposedly" fresh vegetables, which lose valuable nutrients, freshness and quality after traveling hundreds or even thousands of miles before ending up at their destination. If you are lucky enough to have access to locally grown fresh produce, freezing is a great way of preserving fresh fruit and vegetables that are seasonal and only available for a few months of the year. As fruit and vegetables generally keep for around 6-8 months in the freezer, this means that you can have summer fruits and vegetables, that have been picked at their most juiciest, plump and flavorsome, in the winter and winter fruits and vegetables, picked at their prime, in the heat of the summer.
Freezing is a wonderful method of preservation for many fruits and vegetables. Most frozen foods companies are able to pick or harvest vegetables and flash freeze them within hours, thus retaining all of the nutrients, freshness, texture, colors and aroma of the naturally fresh product. Nowadays, it is often thought that certain frozen vegetables are of better quality than some "supposedly" fresh vegetables, which lose valuable nutrients, freshness and quality after traveling hundreds or even thousands of miles before ending up at their destination. If you are lucky enough to have access to locally grown fresh produce, freezing is a great way of preserving fresh fruit and vegetables that are seasonal and only available for a few months of the year. As fruit and vegetables generally keep for around 6-8 months in the freezer, this means that you can have summer fruits and vegetables, that have been picked at their most juiciest, plump and flavorsome, in the winter and winter fruits and vegetables, picked at their prime, in the heat of the summer.
Can you freeze butter?
Although milk, cream and soft cheeses do not freeze well at all, butter can be frozen for up to 8 months without any change in texture. Wrap butter in its original wrapper and try to use as quickly as possible for the best results. Soups, sauces, stews and stocks (Details on how to freeze follow further on in the article) These items freeze extremely well, so long as they don't contain cream, sour cream, egg or mayonnaise. Tomato sauces for pasta are probably the best. Also sauces that have been thickened with flour or cornstarch tend to separate and come out worse for the wear. However, stock-based sauces or sauces that have been thickened with arrowroot or tapioca manage to survive the freezing process quite well.
Although milk, cream and soft cheeses do not freeze well at all, butter can be frozen for up to 8 months without any change in texture. Wrap butter in its original wrapper and try to use as quickly as possible for the best results. Soups, sauces, stews and stocks (Details on how to freeze follow further on in the article) These items freeze extremely well, so long as they don't contain cream, sour cream, egg or mayonnaise. Tomato sauces for pasta are probably the best. Also sauces that have been thickened with flour or cornstarch tend to separate and come out worse for the wear. However, stock-based sauces or sauces that have been thickened with arrowroot or tapioca manage to survive the freezing process quite well.
Can you freeze eggs?
Believe it or not, eggs can be stored in the freezer perfectly well under certain conditions for up to 9 months. Never freeze eggs in their shells, as they will burst but store them cracked open in airtight containers for the best results. Raw egg whites and yolks freeze well, as do cooked egg yolks; however, you might want to think again before freezing cooked egg whites.
THE MOST USEFUL TOOLS FOR THE BARBECUE
Instant Read Thermometer
When barbecuing we cook by temperature, not time. The meat is cooked and still juicy at certain temperatures and becomes dry and tough if cooked much longer. You always know when the meat is cooked to perfection.
Spatulas
Everyday spatulas are great for lifting the meat, at times you may need two of them to lift the meat. Avoid using a large fork to stick into the meat. This will simply allow the moisture to drain from the and make the meat drier.
Tongs
Tongs are very useful . Used properly, they allow picking-up, turning or removing the meat from the grill or smoker without putting a hole in the meat and letting out the valuable juices. Pick one that is comfortable to use. There is another type that is a combination of spatulas and tong. The spatulas is placed under the meat for lifting and the tong is pressed on top to keep the meat stable when being moved I find this type very good.
Knives
A good quality knife is essential. The knife must be sharp and clean. Many of the better knives are carbon steel which are easy to sharpen but will rust if left wet. Stainless steel knives will retain their edge longer between sharpening but make certain they are large enough, use a ceramic knife steel to sharpen them if you can afford one.
Carving Forks
Usually they have two prongs and the best ones have a guard to stop you caving your fingers as well, they are used to hold the meat securely, save these forks for carving! They will hold the meat steady while you carve the meat with the large razor sharp carving knife.
Cutting Boards
A good cutting board is a must for the outdoor or indoor chef or cook. A quality heavy duty board will give you the needed surface and durability to last for years and years.
Sauce Mop
The barbecue sauce mop is great for 'dabbing' or otherwise placing a marinade, basting liquid or barbecue sauce on the meat being cooked. It lloks like a small household washing-up mop. They come in several sizes .
Instant Read Thermometer
When barbecuing we cook by temperature, not time. The meat is cooked and still juicy at certain temperatures and becomes dry and tough if cooked much longer. You always know when the meat is cooked to perfection.
Spatulas
Everyday spatulas are great for lifting the meat, at times you may need two of them to lift the meat. Avoid using a large fork to stick into the meat. This will simply allow the moisture to drain from the and make the meat drier.
Tongs
Tongs are very useful . Used properly, they allow picking-up, turning or removing the meat from the grill or smoker without putting a hole in the meat and letting out the valuable juices. Pick one that is comfortable to use. There is another type that is a combination of spatulas and tong. The spatulas is placed under the meat for lifting and the tong is pressed on top to keep the meat stable when being moved I find this type very good.
Knives
A good quality knife is essential. The knife must be sharp and clean. Many of the better knives are carbon steel which are easy to sharpen but will rust if left wet. Stainless steel knives will retain their edge longer between sharpening but make certain they are large enough, use a ceramic knife steel to sharpen them if you can afford one.
Carving Forks
Usually they have two prongs and the best ones have a guard to stop you caving your fingers as well, they are used to hold the meat securely, save these forks for carving! They will hold the meat steady while you carve the meat with the large razor sharp carving knife.
Cutting Boards
A good cutting board is a must for the outdoor or indoor chef or cook. A quality heavy duty board will give you the needed surface and durability to last for years and years.
Sauce Mop
The barbecue sauce mop is great for 'dabbing' or otherwise placing a marinade, basting liquid or barbecue sauce on the meat being cooked. It lloks like a small household washing-up mop. They come in several sizes .
Italian Spaghetti Sauce with Meatballs
Meatballs:
1 pound ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
Sauce:
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
8 ounce cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
6 ounce can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
method:
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Makes 6 servings.
Meatballs:
1 pound ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
Sauce:
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
8 ounce cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
6 ounce can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
method:
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Makes 6 servings.
jom..cuti cuti malaysia
pastikan anda ingin merehatkan diri di stu tempat yang aman,damai dan tenang.tempat yang agak jauh dari kesesakan hutan batu .sudah pasti tempat sebegini akan menjadi idaman percutian anda 
sekeluarga.menyaksikan matahari terbit dan terbenam di depan mata.bayangkan keindahan itu.tempatnya ada di tanahair kita sendiri.rajin-rajin lah buat survey dan mengenali tempat yang belum habis kita jelajahi dalam negara kita sendiri..selamat cuti-cuti malaysia.
sekeluarga.menyaksikan matahari terbit dan terbenam di depan mata.bayangkan keindahan itu.tempatnya ada di tanahair kita sendiri.rajin-rajin lah buat survey dan mengenali tempat yang belum habis kita jelajahi dalam negara kita sendiri..selamat cuti-cuti malaysia.September 15, 2009
salam hari raya.....
mana mana chef yang bekerja atau lebih tepat berjasa pada pagi hari raya...di ucapkan...
salam
aidilfitri
maaf
zahir
dan
batin.
salam
aidilfitri
maaf
zahir
dan
batin.
July 30, 2009
time to eat steamboat.......
Here's a list of ingredients you can serve in your steamboat party. Just choose a balanced list in terms of flavors and texture.
Soup
Put the bones from the chicken, the fish and whatever chicken feet and necks you have into a big pot. Fill with water, add chinese carrots/radishes (lobak) which have been cut into small chunks and simmer for at least 1 1/2 hours. Strain away all the bones, keeping the radishes in the stock. You can add some salt and pepper.
Meat
beef fillet, or sirloin, sliced thinly & marinaded with light n dark soy sauce cornflour & pepper.
corn-fed chicken, deboned, sliced, marinaded above.
lamb, sliced thinly.
fish (RED SNAPPER OR GAROUPA), sliced thickly.
prawns, shelled but tails on, marinaded with salt n pepper.
fresh squid, scored n sliced, marinaded as per prawns.
dried squid, soaked in water + baking soda for two days, scored and sliced.
salted jellyfish, washed well n soaked with frequent changes of water.
fresh scallops.
fresh oysters.
beefballs.
fishballs .
fishmaw, soaked & blanched.
stuffed tofuballs (half the balls so they'll cook faster).
wontons (parboiled).
quail eggs (boiled, shelled)
NOTE: Cut all meat (except fish & chicken) thinly but in large pieces. If cut too small, it'll tear and break up easily. For beef, no need to marinade if using imported beef. I prefer sirloin because even though it is not as tender as fillet, it is more flavorful and does not break up easily. Get fish that doesn't break up easily, and leave skin on.
Vegetable
Chinese cabbage.
tung ho ('chrysanthemum leaves').
lettuce.
kangkong.
spinach.
chinese celery.
choysum (mustard greens)
Other
tofu, in cubes.
fresh shiitake or enoki mushrooms.
foojook (beancurd sheets)
.mee hoon, soaked and blanchedI don't use yellow noodles because of the coloring and the weird taste they give to the soup.
Dips
SPECIAL Dip (fry minced garlic and small red onions in oil till soft. Put into bowl and add Maggi soy sauce and dark soy sauce.
Chili Padi Dip-mix together chopped chili padi, Maggi soy sauce and calamansi juice.
Oyster Sauce-Get the Lee Kum Kee Brand, with a lady rowing a boat.
Method
Cook each item separately.
July 29, 2009
How to store fresh prawns and shrimps
All seafood, not only prawns or shrimps, should be stored in the refrigerator as soon as possible after purchase. It is best to cook the prawns on the day of purchase; however, they may be stored in the refrigerator for a maximum of three days, although 1 - 2 days would be better. Prawns and shrimps should be kept in the coldest part of the fridge, which is at the bottom, yet the ideal would be to store them in a bowl of ice in the fridge, as even the fridge temperature is not quite cold enough for the optimal storage conditions for this type of seafood. The prawns can be kept in their original packaging or can be transferred to an airtight container. They should also be kept in their shell until they are needed for cooking. If you buy frozen prawns or shrimp, store them in the freezer until you need to defrost them.
All seafood, not only prawns or shrimps, should be stored in the refrigerator as soon as possible after purchase. It is best to cook the prawns on the day of purchase; however, they may be stored in the refrigerator for a maximum of three days, although 1 - 2 days would be better. Prawns and shrimps should be kept in the coldest part of the fridge, which is at the bottom, yet the ideal would be to store them in a bowl of ice in the fridge, as even the fridge temperature is not quite cold enough for the optimal storage conditions for this type of seafood. The prawns can be kept in their original packaging or can be transferred to an airtight container. They should also be kept in their shell until they are needed for cooking. If you buy frozen prawns or shrimp, store them in the freezer until you need to defrost them.
How to store crab
If you are buying live crabs, it is best to consume them when they are as fresh as possible, preferably on the same day, although they will keep safe in the fridge for up to two days. Put the live crabs in a bowl or a container where they can still breathe and cover them with damp paper towels or a damp cloth. Place them in a cold area of your refrigerator until you are ready to use them. Check on your crabs from time to time whilst they are in the fridge, as if they die, they should really be cooked immediately.
If you are buying live crabs, it is best to consume them when they are as fresh as possible, preferably on the same day, although they will keep safe in the fridge for up to two days. Put the live crabs in a bowl or a container where they can still breathe and cover them with damp paper towels or a damp cloth. Place them in a cold area of your refrigerator until you are ready to use them. Check on your crabs from time to time whilst they are in the fridge, as if they die, they should really be cooked immediately.
Subscribe to:
Posts (Atom)