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.

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.

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 .

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.

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.

kad raya dari h.c.m.c.h

salam hari raya.....

mana mana chef yang bekerja atau lebih tepat berjasa pada pagi hari raya...di ucapkan...
salam
aidilfitri
maaf
zahir
dan
batin.

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.

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.

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.

fillet snapper

1. langkah pertama:-


2. sediakan ikan merah seekor dalam 1 kg hingga 4 kg up.


3. pastikan ikan merah yang segar..

1. langkah kedua:-
   letakkan pisau tepat di bahagian belakang ikan merah.


2. hiriskan dengan hati-hati tanpa mengoyakkan mana-mana bahagian isi..

1. langkah ketiga:-


2. pisahkan antara tulang dan isi