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BOSCH COOKING APPLIANCES

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10.11.2011., četvrtak

JAPANESE COOKING METHODS : COOKING METHODS


JAPANESE COOKING METHODS : JEWISH HOME COOKING.



Japanese Cooking Methods





japanese cooking methods






    japanese cooking
  • Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule.





    methods
  • Orderliness of thought or behavior; systematic planning or action

  • (A Method) Return to Cookie Mountain is the third full-length album by the American rock group TV on the Radio.

  • method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed

  • A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one

  • (method) a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps)











Omurice bento




Omurice bento





Omurice

Ingredients
Butter
2 chicken thighs, boned
1 onion
50g carrot
1 green pepper
2 shiitake mushrooms
1 tbsp parsley
4 cups cooked Japanese rice
3 tbsp ketchup
1 tsp sake
Dash Worcestershire sauce
8 eggs
Ketchup to serve

Method
Finely chop the onion, carrot, mushroom and parsley.
Debone the chicken and remove the skin. Cut the thigh into small pieces, around 1cm in size, then season with salt and pepper.
Heat 1 tbsp butter in a frying pan and saute the onion until slightly softened. Add the chicken and fry until the outside has gone white. Add the carrot, pepper and mushrooms and cook until soft. This could take as long as ten minutes. You need to ensure the carrot is tender, as it will not be cooked again. Add the parsley and remove from the heat, reserving the mixture and wiping out the frying pan.
Melt 1 tbsp of butter in a frying pan and add the hot rice, stirring well. Add the fried mix along with the ketchup, sake and Worcestershire sauce. Season if needed, and keep warm. Do not over cook as this will dry out the rice.
In another, shallow frying pan, heat 1 tsp butter. Beat two of the eggs, season with salt, then pour into the frying pan, spreading to cover the base. Put a quarter of the rice in the middle of the pan while the egg is still slightly raw. This helps to stick the rice mixture to the omelette.
When the eggs are slightly set, wrap the edges over the top of the rice and turn out onto a warm plate. Don’t worry if you pierce the egg as you do so, as the edges are tucked under. Using a paper towel, shape it as in our photo, then squirt tomato sauce on the top. Continue with the rest of the eggs and mixture until you’ve made four omelettes.












Chicken katsu curry




Chicken katsu curry





One of my favourite Japanese dishes.

Ingredients for Chicken Katsu Curry

1 egg
4 chicken thighs
Plain flour to coat
60g dried Japanese breadcrumbs
750ml water
1/2 packet curry roux
Cooked Japanese rice to serve
Onion
Oil for deep frying

Method
This recipe specifies chicken thighs, which should be deboned and flattened. You can also use chicken breast but you’ll need to hammer it with a meat hammer to flatten it.
Season chicken with salt and pepper and coat with plain flour, egg and the bread crumbs, in that order.
Saute an onion, finely chopped, in oil until softened, then add the water and simmer for five minutes. Add the curry roux in cubes and stir until dissolved. Now you can turn your curry down low and stir occasionally while you fry the chicken. You’ll want to reduce the curry quite a bit until it’s thick and tastes strong.
Meanwhile, heat your oil in a deep fat fryer or saucepan until it’s at 180°C. Now deep fry the chicken pieces until golden brown. This should take around ten minutes. If you’re worried about the chicken not being cooked, fish it out and cut it in half to check. You’ll need to slice your chicken into strips anyway to serve.
To serve, cover your plate with rice, top with the curry sauce and finish with the slices of chicken. It’s acceptable to eat this with chopsticks or a spoon!

Originally printed in NEO 028









japanese cooking methods







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