BREAD COOKING TEMPERATURE

četvrtak, 10.11.2011.

COOKING DEMONSTRATION. DEMONSTRATION


Cooking Demonstration. Cooking Wild Salmon



Cooking Demonstration





cooking demonstration














Cooking Demonstration




Cooking Demonstration





A cooking demonstration in the Sapphire Princess theatre. The head chef and head pastry chef were showing how they put together such wonderful food. After the demonstration, we were given a tour of the galley area.











Women's rights demonstration, Beirut




Women's rights demonstration, Beirut





Demonstration on behalf of women’s right to confer their nationality to their foreign spouses and children.









cooking demonstration







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10.11.2011. u 14:30 • 0 KomentaraPrint#

CHINESE COOKING GAMES : CHINESE COOKING


Chinese Cooking Games : Cooking Classes Columbus.



Chinese Cooking Games





chinese cooking games














Card Players




Card Players





There's a story here. The shot was taken in extremely low light at about 50 meters (ISO 3200). Gambling is not legal in China and...............


Anchang Village, Zhejiang Province, China


Anchang is a charmingly sleepy little waterside town northwest of Shaoxing that retains much of its original architecture. At Spring Festival, the Folk Customs Festival is the highlight of Anchang's celebrations. This small town receives few foreign visitors and, other than at weekends and on major national holidays, not many Chinese, either. As yet unsullied by tourism, Anchang is a rare touristic treasure.

Shaoxing is best known as birthplace of one of China's most respected modern writers, Lu Xun, whose novels are mostly set in this tranquil city.

Like other south China river town, Anchang is characterized by small bridges over a flowing river that has houses on its banks. Black canopy boats drift along the river spanned by an arch bridge, alongside which is a long shed that functions as a market. As mentioned in Lu Xun's works, Shaoxing elders wear black felt hats.

The long riverside shed is the best place to experience life in Anchang. This multi-functional public space serves as a market, passage and living space where people cook, eat and labor.

If you feel tired and thirsty, go and sit at the long black table in the teahouse under the shed and drink a refreshing blue and white porcelain cup of tea. Amid the rising vapor and aroma, the tea is reflected on an overhead beam, reminiscent of the poem The slanting sun-rays cast a lingering glow, the broad river in its continuous flow.
















Chinese whispers - What's Brad cooking?




Chinese whispers - What's Brad cooking?





1. First person writes a sentence
2. Hands the papaer over to person 2 who draws the sentence
3. Person 2 folds the sentence away so only the drawing is visible
4. Person 2 hands paper to Person 3
5. Person 3 writes a sentence summarising what he can see in the drawing.
6. Person 3 folds the drawing back so that only the sentence is visible
7. Person 3 hands the paper to person 4...









chinese cooking games







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10.11.2011. u 14:30 • 0 KomentaraPrint#

BREAD COOKING TEMPERATURE - COOKING TEMPERATURE


Bread Cooking Temperature - Love Cooking Recipes - Kid Cooking Activities.



Bread Cooking Temperature





bread cooking temperature















Anadama Bread




Anadama Bread





This is not the recipe I used -- I used Beard on Bread -- but it's an okay recipe.



Cook's Magazine ANADAMA AMERICAN LOAF BREAD

Makes one 9-inch loaf. Published June 1, 1996.

This recipe uses a standing electric mixer; see related recipes for a food processor variation. You can hand-knead the dough, but we found it’s easy to add too much flour during this stage, resulting in a somewhat tougher loaf. If you don’t have bread flour, you can use all-purpose flour.


1/2cup water
1/4cup cornmeal
3 1/4cups bread flour , plus extra for work surface
2teaspoons table salt
3/4cup milk , warm (110 degrees)
1/3cup water , warm (110 degrees)
2tablespoons unsalted butter , melted
3tablespoons molasses
1package rapid-rise yeast (also called instant yeast)
INSTRUCTIONS
1. Bring 1/2 cup water to boil in small saucepan, slowly whisk in cornmeal. Cook, stirring constantly, until mixture thickens, about 1 minute.

2. Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven heat.

3. Mix cornmeal mixture, flour, and salt in bowl of standing mixer fitted with dough hook. Mix milk, warm water, butter, molasses, and yeast in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium (setting number 4 on a KitchenAid mixer) and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds.

4. Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.

5. Form dough into loaf by gently pressing the dough into a rectangle, one inch thick and no wider than the length of the loaf pan. Next, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn dough seam side up and pinch it closed. Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four sides of pan.

6. Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes. Heat oven to 350 degrees, placing empty loaf pan on bottom rack. Bring 2 cups water to boil.

7. Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve.

STEP-BY-STEP
How to Shape and Bake a Loaf


1. Gently press the dough into a rectangle, one inch thick and no wider than the length of the loaf pan.


2. Roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.


3. Turn the dough seam side up and pinch it closed.


4. Place dough in the pan and press it gently so it touches all four sides of the pan.


5. Place loaf pan in the oven, then immediately pour heated water into the empty loaf pan and close the oven door (if instructed by recipe).














no-work bread recipe




no-work bread recipe





For Christmas I was given Mark Bittman's How to Cook Everything, where I found this recipe. You don't knead it or do much shaping, and is baked in a covered pot in the oven. Excellent work-to-tastiness ratio. Highly recommended.

___________________
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1? hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
? teaspoon instant yeast
1? teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is browned. Cool on a rack.









bread cooking temperature







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10.11.2011. u 14:03 • 0 KomentaraPrint#

COOKING SCHOOL SEATTLE WA : SEATTLE WA


Cooking School Seattle Wa : Cooking Aprons



Cooking School Seattle Wa





cooking school seattle wa














Seattle Fire Dept. Engine 36




Seattle Fire Dept. Engine 36





Engine 36 is a 1995 Emergency One, seen at Station 5 - Seattle, Wa

July 24, 2010











Seattle Fire Department




Seattle Fire Department





Medic 10 - Seattle, Wa

July 24, 2010









cooking school seattle wa







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10.11.2011. u 14:02 • 0 KomentaraPrint#

COOKING DUCK BREASTS IN THE OVEN - COOKING DUCK BREASTS


COOKING DUCK BREASTS IN THE OVEN - TWISTED COOKING GAME - COOKING LIGHT CHICKEN PARMESAN



Cooking Duck Breasts In The Oven





cooking duck breasts in the oven

















"Rub", "Tie", "Snap", "Crackle", "Pop"... The Makings of A Great Meal










Charlie Rose once asked chef/restaurateur Thomas Keller (of Per Se and The French Laundry) of his favorite dish. I was expecting for him to wax something grandiose like foie gras au torchon, Chateaubriand, or something on the forefront/obscure like Sous Vide duck breast. He smiles for a second, then states without hesitation: roast chicken.

Heh?

Keller then elaborates, 'That's my favorite dish... A simple roasted chicken really satisfies that innermost desire of food. It represents that place in my life I'm most comfortable." He then continues to praise the simple roast chicken: "There are different areas on the bird, such as the oysters on the backbone -- the succulent morsels are so wonderful. Then there are the legs, the joints, and finally the breast. There are so many contrasts."

It makes sense... the very first recipe of Bouchon is this simple and amazing roast chicken. It even got it's own section and introduction -- this in a cookbook featuring recipes that span days and over 25 ingredients. Truly Thomas Keller reveres this time-honored preparation.

Reminds me of that Zuni roast chicken I had a few months ago.

And I have to tell you, the meat was simply swimming in its own juices. No basting during the cooking process, no brining, none of that. It was a simple salt and pepper rub, truss the chicken (an integral step he states), place in a 450 F oven for 1 hour, chop some thyme and add to the bubbling pan drippings then baste. Out comes moist, succulent roast chicken with a crispy skin.

No more Costco chicken for me anymore, that's fo sho.

Music listening to: Built to Spill -- Made-up Dreams (perfect triptastic song for a triptastic meal)











Magret de Canard with Orange & Figs In Port Wine Reduction




Magret de Canard with Orange & Figs In Port Wine Reduction





After the Montreal marathon on Sunday, I stopped by Marche Jean Talon for my weekly grocery shopping. I think it was rather amusing to do grocery shopping over 450km away from my home.

I saw some beautiful ground lamb at the butcher Prince Noir. Next to the cash register, they had a sale on magret de canard (duck breast of ducks fattened for foie gras). Of course I couldn't walk away without buying a piece.

I cooked the duck breast in a very classic way. First score the skin and then pan sear in a cast iron pan on medium heat until golden to render out the fat. I spooned out most of the duck fat for another use. I flipped it and roasted in a 400F oven for 8 minutes for medium. While the duck breast was resting, I worked on the sauce.

First, I segment an orange and took some port wine spice poached black mission figs from my pantry. I pour a glug of port wine and squeezed as much orange juice as I could from the membranes. Add a dab of orange fig marmalade and heat it on medium high to reduce to syrup consistency. While the sauce was reducing, I threw in the orange segment and fig pieces to heat them up a bit. Season with salt and pepper.

Finally, I sliced the duck breast and fanned them out on a plate. Spoon the orange and fig pieces next to the meat and drizzle on the port wine reduction.

As fancy as it tasted, this is a very quick meal that was completed in 30 minutes. Perfect for something special on a weeknight.









cooking duck breasts in the oven







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10.11.2011. u 13:59 • 0 KomentaraPrint#

COOKING EYE OF ROUND ROAST : OF ROUND ROAST


COOKING EYE OF ROUND ROAST : COOKING OIL REPLACEMENT



Cooking Eye Of Round Roast





cooking eye of round roast
















Little Roast Beef Action




Little Roast Beef Action





Eye of round, cooked low and slow with America's Test Kitchen's recipe. Little horseradish on a kaiser roll, big time eatin'.











Organic Eye of Round Roast




Organic Eye of Round Roast





Next best thing to tenderloin on the Ranch. And that Ranch Cook of ours makes the best Pepper Corn sauce.









cooking eye of round roast







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10.11.2011. u 13:59 • 0 KomentaraPrint#

COOKING VIDEO RECIPES - VIDEO RECIPES


Cooking video recipes - Wood oven cooking - Cooking channel on tv.



Cooking Video Recipes





cooking video recipes














Anchovy Side Dish




Anchovy Side Dish





This recipe seemed so strange to me the first time I visited Maangchi's website. I said to myself, "Huh? I thought they were just for stock!" It took me awhile to get around to making this, because I was very skeptical. But (funny how things work out this way) it is now my favorite recipe! It is so addicting!

Sometimes, I toss these with steamed vegetables (usually radish and zucchini) and rice to make it a meal. I want to eat it all the time!











Seared yellow fin tuna... a wow dish




Seared yellow fin tuna... a wow dish





Seared yellow fin tuna, served with cauliflower brandade, pickled ginger and truffle oil.

by Franck Dangereux.

One of the video recipes to be released by TouchFood.









cooking video recipes







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10.11.2011. u 13:58 • 0 KomentaraPrint#

COUNTERTOP COOKING EQUIPMENT - COUNTERTOP COOKING


Countertop cooking equipment - Holland house cooking wines



Countertop Cooking Equipment





countertop cooking equipment














The tools of the hobbyist




The tools of the hobbyist





My cheesemaking equipment is ridiculously simple. A gallon of store-bought milk from a local dairy, a Pyrex bowl (two, it ended up this time), a stainless steel perforated ladle, my lovely stainless steel copper-bottomed RevereWare stockpot, two water glasses for dissolving additives, my fancy kitchen thermometer/timer, and a bleached countertop. Not pictured: an over-the-sink strainer and a half-yard of butter muslin (much finer weave than cheesecloth you'd buy in the store).

On milk: this milk is from Wilcox Farms, which is local. They don't ultra-heat pasteurize their milk. UHT destroys most of the nutrients and proteins in milk, which means it'll last forever but it's virtually worthless to drink and totally worthless for making cheese. I failed the first time I tried to use even Wilcox; I think that the process of shipping it around still introduces too many temperature fluctuations and batters the poor proteins and binding agents that occur in it naturally.

For foolproof cheesemaking here in Seattle, you can buy non-homogenized whole milk from Golden Glen Creamery at Whole Foods, PCC, etc. - it is expensive, especially with the bottle deposit, but it will make cheese just as the kit directions say, and it's delicious to drink, too.











David Cook Equipment Truck, Salem, OR




David Cook Equipment Truck, Salem, OR





City: Salem, OR

Venue: LB Day Amphitheatre, Oregon State Fair

Date: September 5, 2009

I give permission for this photograph to be printed in the Declaration Tour photo book. I understand that the photograph may be cropped to fit correctly. I understand that my photograph will only be used in this book and sold, not for profit, but for charity. I will not receive any monetary payment for the use of this photograph.

Photographer’s Name:
pattieann









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10.11.2011. u 13:58 • 0 KomentaraPrint#

DAILY COOKING SHOW. DAILY COOKING


DAILY COOKING SHOW. COOKING CLASSES IN COLORADO SPRINGS. INFRARED COOKING SAFE



Daily Cooking Show





daily cooking show














349/365 yr2 "cooking for sunday lunch"




349/365 yr2





You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
Julia Child

Last year I used to make myself a meal every sunday, just because I had the time and motivation to make something home cooked. I want to start doing that again. It is getting warmer so I want to start grilling again and well I just want to eat good food. I actually like to cook. I have always watched cooking shows from when I was small. It was funny that the quote from julia childs came up when I searched the quote site for cook, I remember watching her on tv as a child with my mom. The quote is right though, what I made today is super simple to make but it is one of my favorite meals, and all it took was fresh ingredients :)











33/365 - I lak ahs cream




33/365 - I lak ahs cream





07162008

This is Selecta's Trio ice cream. It's a lot like Neopolitan but instead of vanilla it has ube. Ube, if you don't know, is a plant (maybe even a root crop) which you make poi (chek me speling?) with. Poi is the gooey paste that Hawaiians make and eat. I think I'm right with this one because I watch a lot of lifestyle (mostly cooking) shows. :D










daily cooking show







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10.11.2011. u 13:57 • 0 KomentaraPrint#

FFXI COOKING LEVELING GUIDE : FFXI COOKING


Ffxi Cooking Leveling Guide : Games For Girls Cooking Mama Online.



Ffxi Cooking Leveling Guide





ffxi cooking leveling guide















leveling




leveling





Volunteers Izzy and Lizzy from Camp Betsey Cox level off the base for a wood-conserving justa stove and oven constructed at Manikai in San Ignacio Belize and will serve as a model that local families can adapt in their homes.

Wood-conserving stoves, like this one in Belize, are saving thousands of trees and greatly improving women’s and children’s health in Central America. These stoves require 1/4 of the amount of firewood of an open fireplace and reduce the amount of smoke in the home. Women and children using open fire places in their homes in these remote areas were breathing smoke fumes equivalent to several packs of cigarettes a day! Now hundreds of families working with SHI's local staff are building simple wood-conserving stoves for cooking and heating, while smoke is funneled outside via a chimney. These stoves are easy to construct with mostly local material. We are offering training and material support to construct two models of stoves. The one shown here is a "justa" or "rocket" stove with an oven attached. This model uses very little fuel and contains a combustain chamber which burns off toxic soot.











Level Crossing at Barnes




Level Crossing at Barnes





A level crossing in the middle of London seems out of place, especially when there's several trains an hour using the line. There's actually two level crossings here. The car and cyclist are trapped between them.









ffxi cooking leveling guide







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10.11.2011. u 13:57 • 0 KomentaraPrint#

FUN COOKING UTENSILS - FUN COOKING


FUN COOKING UTENSILS - COOKING LIGHT PASTA RECIPES.



Fun Cooking Utensils





fun cooking utensils














Clean Plate Club




Clean Plate Club





anybody else's parents have that rule growing up? BAH my Dad did and maaaaan I hated it! cuz I was a super picky eater, so you can imagine how not fun that was ...

Anyway, I was so excited cuz we went out for breakfast with the inlaws and I had my camera and actually remembered to take a pic of my empty dish for Tarah's "Finish Your Plate" group! since i've never managed to add one yet ... But when I got home was bummed to see it was all outta focus, pooh. Still, had to add it just on principle ♥

ps It was a plate of yummy French Toast that was perfectly cooked and had just the exact right amount of cinnamon and powdered sugar. Good syrup, too :))











India - Arunachal Pradesh - Apatani woman




India - Arunachal Pradesh - Apatani woman





Apatani women carry out the household chores of gathering both wild and kitchen garden vegetables, cooking, fetching water, pounding rice, cleaning houses, washing clothes and utensils, nursing, looking after infants and children, ginning (clothes) and spinning of cotton, and other jobs associated with the household. In the field, the Apatani woman carries out the tasks that include gardening, seeding, transplanting of paddy and millet, padding, weeding of fields, and other activities. At home, the internal family income is controlled by a woman. But the man also has his part of duty in looking after cultivation activities, and acts as the head of family in society.









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10.11.2011. u 13:57 • 0 KomentaraPrint#

HEALTHY OILS FOR COOKING - HEALTHY OILS


HEALTHY OILS FOR COOKING - PANTRY COOKING RECIPES - PHILIPPINE COOKING SCHOOL



Healthy Oils For Cooking





healthy oils for cooking















Healthy-burg with Miso Sauce




Healthy-burg with Miso Sauce





::: Ingredients for 4 :::
150g of carrot; minced *
200g of onion; minced *
200g of minced beef
200g of soy mince
(* Use a food-processor to mince)

3 cloves of garlic; grated
2 tablespoons of white wine
1 tablespoon of tomato ketchup
1 tablespoon of milk
1 egg; beaten
1/2 tabspoon of salt
1/2 tabspoon of black pepper

Oil for cooking

=== For Miso Sauce ===
10g of butter
4 mashrooms; sliced
1 tablspoon of white wine
5g of miso

::: Method :::
1. Mix all ingredients well.
2. Devide it into four balls and make them in a round shape (about 1.5cm thickness) with a small dent in the centre.
3. Heat a frying-pan and cook them over a low heat until brown on both sides.
4. While cooking the burgs, place a butter in a small pan and cook the mashroom until soften. Then add white wine and miso, and mix well. Serve it with the burgs.











A la Oils DVD




A la Oils DVD





Learn secrets to healthy cooked foods. vegetarian recipes using nuts, seeds. alkaline grains, and luscious oils full of EFA's. Cooking with coconut oil, flax oil for dressings, and Stryian Pumpkin Seed oil for luscious toppings.









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10.11.2011. u 13:56 • 0 KomentaraPrint#

ITALY COOKING SCHOOL VACATION : ITALY COOKING


ITALY COOKING SCHOOL VACATION : GAMES 2 GIRLS COOKING.



Italy Cooking School Vacation





italy cooking school vacation















Rome Cooking Lesson & Walking Tour




Rome Cooking Lesson & Walking Tour





Purchasing bread at a local forno with Chef Fabio during The International Kitchen's cooking class and walking tour in Rome.











Cooking Under a Golden Sunset




Cooking Under a Golden Sunset





Seafood stock, Amalfi-coast style, made in the restaurant of the Hotel Tramonto D'Oro.









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10.11.2011. u 13:56 • 0 KomentaraPrint#

KITCHEN COOKING : COOKING


Kitchen Cooking : Recipes Cooking Goose



Kitchen Cooking





kitchen cooking














The New Kitchen




The New Kitchen





Well here it is - the new kitchen. Not quite finished yet - the new floor needs to be laid and there's a bit of painting to do but otherwise it's totally functional. Hurrah!!











kitchen utensils




kitchen utensils





A display of some vintage utensils in my friend's kitchen.









kitchen cooking







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10.11.2011. u 13:53 • 0 KomentaraPrint#

SOUTHERN LIVING COOKING LIGHT RECIPES : SOUTHERN LIVING


SOUTHERN LIVING COOKING LIGHT RECIPES : JAPANESE COOKING GRILL.



Southern Living Cooking Light Recipes





southern living cooking light recipes















Karen's Apple Cake




Karen's Apple Cake





Fresh Apple Upside-Down Cake from Karen/Riverrat

Prep: 20 min., Cook: 7 min., Bake: 30 min., Cool: 5 min. Tart apples that hold their shape when cooked, such as Granny Smith, are best for this recipe. A small paring knife makes quick work of peeling the fruit.

3/4 cup butter, softened and divided
2 cups sugar, divided
3 large Granny Smith apples, peeled and cut into 1/2-inch-thick slices
1 cup toasted chopped pecans, divided
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup milk

Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium-high heat; add 1 cup sugar, and cook, stirring often, 2 minutes or until sugar is melted and begins to turn golden. Add apple slices, and cook, stirring often, 5 minutes or until apples have softened slightly and juices are thickened and syrupy. Remove skillet from heat, and sprinkle apple mixture with 1/2 cup pecans. Set aside.
Beat remaining 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add remaining 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and cinnamon; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in remaining 1/2 cup pecans. Spoon batter evenly over apple mixture in skillet.

Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 5 minutes; invert onto serving plate.

Yield: Makes 8 servings Southern Living, OCTOBER 2005












seafoodssss




seafoodssss





Due to Hong Kong's location on the southern coast of China, fresh live seafood is prominent in Cantonese cuisine. Many authentic restaurants maintain live seafood tanks. According to Cantonese cuisine, seafood has a repugnant odor so strong spices are added. The freshest seafood is odorless and, in Cantonese culinary arts, it is best cooked by steaming. For instance, in some recipes, only a small amount of soy sauce, ginger, and spring onion is added to steamed fish. According to Cantonese cuisine, the light seasoning is used only to bring out the natural sweetness of the seafood. However, most restaurants would gladly get rid of their older seafood inventory by offering dishes loaded with garlic and spices. As a rule of thumb in Cantonese dining, the spiciness of a dish is usually inversely proportional to the freshness of the ingredients.

??????,?????????????????????,?????????????????????????,??????????????????,???????????,?????????????????????????????????????????????????????????:??????????????

??????? • Po Toi O, Sai Kung, Hong Kong









southern living cooking light recipes







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10.11.2011. u 13:52 • 0 KomentaraPrint#

NATURAL COOKING OIL - COOKING OIL


NATURAL COOKING OIL - COOKING IN CHINA - VEGGIE COOKING.



Natural Cooking Oil





natural cooking oil














Aftelier Chef's Essences




Aftelier Chef's Essences





Nathan Branch ©2011 All rights reserved

100% natural botanical oils and absolutes that can be used in cooking.

Sensory psychologist Avery Gilbert states that what we taste is actually a fusion of sense and smell, and without our sense of smell, flavors would be flat and bland.

So I use these natural essences to enhance the aromas of my cooking, which will then enhance the taste -- not to mention the anticipation to taste: "That smells great! Give me some!"











retro




retro





cooking oil + soya sauce on a glass sheet from a photo frame. Backlit with natural light in the back garden. Liquids are also squashed down with the clear perspex from a CD case.

poor man macro

camera: olympus m:robe mr500i mp3 player 1.2 Mpixel camera









natural cooking oil







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10.11.2011. u 13:52 • 0 KomentaraPrint#

TOP MICROWAVE COOKING RECIPES. TOP MICROWAVE


Top microwave cooking recipes. Cooking with heart.



Top Microwave Cooking Recipes





top microwave cooking recipes















PC Strawberry Amaretto Pastries




PC Strawberry Amaretto Pastries






The Pampered Chef ®
Strawberry Amaretto Pastries
Recipe

1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 orange
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced

1. Preheat oven to 400°F. Unfold pastry dough onto Large Round Stone. Coarsely grate half of the almonds using Deluxe Cheese Grater. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Baker's Roller®.
2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.
3. Place remaining almonds in Small Oval Baker. Microwave on HIGH 2-3 minutes or until lightly toasted, stirring after each 30-second interval; coarsely chop using Food Chopper and set aside. Zest entire orange using Lemon Zester/Scorer. Combine zest and remaining 1 tablespoon sugar; set aside.
4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper®. Slice strawberries using Egg Slicer Plus®. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.











Holiday Pretzel Treats




Holiday Pretzel Treats





Holiday Pretzel Treats

Salty pretzels combine with sweet chocolate for these fun treats that make a yummy gift few can resist. (In fact, you may want to make some extras for yourself!) My Aunt Kelly makes these and they are so delicious! I think she just microwaves the chocolate until soft. I have also seen these made with Rolos and a pecan stuck in them!

Ingredients:
• Bite-size, waffle-shaped pretzels
• Hershey's Kiss or Hershey's Hug
• M&M's candy

Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.

Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.










top microwave cooking recipes







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10.11.2011. u 13:52 • 0 KomentaraPrint#

TRADITIONAL FRENCH COOKING. FRENCH COOKING


Traditional French Cooking. Maangi Korean Cooking. Cooking Gadgets For Men.



Traditional French Cooking





traditional french cooking














La POGNE de ROMANS




La POGNE de ROMANS





Brioche aromatisee a la fleur d'oranger et zeste de citron

nee au XIVeme siecle a Romans, dans la Drome. Originellement confectionnee pour Paques. Elle est normalement en forme de couronne / A traditional bun from Romans, South-East France, from 14th century. For Easter

400 g de farine / 0,8 pound flour
80 g de beurre / 0,16 pound butter
3 ?ufs / 3 eggs
120 g de sucre / 0,24 pound sugar
Le zeste ? citron / Zest of an half lemon
3 cuilleres a soupe de rhum / 3 tablespoons rum
3 cuilleres a soupe d'eau de fleur d'oranger / 3 tablespoons orange blossom water
1 pincee de sel / 1 pinch of salt
10 g de levure de boulanger lyophilisee / 0,02 pound freeze-dried yeast



Battre les oeufs avec le sucre et le sel jusqu'a ce que le melange devienne mousseux / Beat the eggs with sugar and salt
Ajouter le beurre ramolli, puis le rum, la fleur d'oranger et le zeste / Add the softened butter and rum, the zest and orange blossom water
Incorporer la farine melangee a la levure petit a petit / Mix flour and yeast and add to the mixture, little by little
Petrir 10' / Knead 10'
Laisser lever 2 h / Let rise 2 h
Former une couronne en faisant un trou au centre de la boule / Form a crown making a hole in the center of the ball of dough
Cuire 35' a 180°C / Bake 35' at 360°F












PETITS CLAFOUTIS aux CERISES GRIOTTES




PETITS CLAFOUTIS aux CERISES GRIOTTES





Le Clafoutis est un gateau originaire du Limousin. Le Clafoutis traditionnel est aux cerises non denoyautees./ Clafoutis comes from Limousin in Center France. The traditional recipe is with cherries without seeds.

1Kg de cerises griottes / 2 pounds cherries
100 g de farine / 0,2 pound flour
75 g de sucre/ 0,15 pound sugar
20 cl creme liquide / 7 oz liquid cream
4 ?ufs / 4 eggs
1 cuillere d’huile/1 tablespoon of oil
15 cl de lait / 6 oz milk
1 pincee de sel / 1 pinch salt

Melanger la farine, sel et le sucre / Mix flour, salt, and sugar
Ajouter la creme, puis les ?ufs,melanger / Add cream, eggs,beat
Ajouter du lait / Add milk
Ajouter les cerises /Add cherries
Verser dans un plat huile / Put in a grased dish
Mettre au four a 200°C pendant 25 mn/ 392°F 25 mn









traditional french cooking







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10.11.2011. u 13:51 • 0 KomentaraPrint#
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BREAD COOKING TEMPERATURE

bread cooking temperature, indian home cooking recipes, cholesterol cooking, paris cooking classes english

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