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SIMPLE EGG PREPARATIONS

  SIMPLE EGG PREPARATIONS https://youtu.be/QrBJBfEGZ94 Video for egg preparations  Procedures for Simmering Eggs in the Shell Method 1 1. Collect equipment and food items. 2. Bring eggs to room temperature by (a) removing them from cooler 1 hour before cooking, or (b) placing them in warm water for 5 minutes and draining. Cold eggs are more likely to crack when placed in boiling water. 3. Place eggs in boiling water and return the water to a simmer. 4. Simmer, do not boil, for the required time: Soft-cooked 3 to 4 minutes Medium-cooked 5 to 7 minutes Hard-cooked 12 to 15 minutes Exact cooking time depends on temperature of eggs, size of eggs, and amount of water used. 5. Drain immediately and cool under cold running water to stop the cooking. Cool just a few seconds if eggs are to be served hot. Cool further if they are to be held for later use. 6. To peel, crack the shell and pull it away, starting at the large end (where the air sac is located). For e...
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Mother sauces

SAUCES BÉCHAMEL (white sauce) 1ltr Ingredients Flour- 90gms Butter-90gm Milk-1ltr Onion studded with clove and bay leaf-25 gm Method 1.        Bring milk to boil with studded onion and set aside 2.        Melt butter in a thick bottomed pan 3.        Add flour, stir and cook the roux over a gentle fire without coloring till it gets a sandy texture. 4.        Pour the milk into the roux stirring with wooden spoon to avoid lumps. Simmer gently for half an hour. 5.        Remove the studded onion and pass through a fine strainer, cover with butter to prevent the formation of a skin. VELOUTE 1 LTR Ingredients Flour- 90gms Butter-90gm Stock- 1ltr Mushroom trimmings-25 gm Method 1.        In a thick bottomed pan, prepare blond roux. 2.      ...
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THE ORIGINS OF CLASSICAL AND MODERN CUISINE

  THE ORIGINS OF CLASSICAL AND MODERN CUISINE  The first important cookbook to appear at the end of the Middle Ages was  Le Viandier (“TheCook”),  written by  Guillaume Tirel,  usually known as Taillevent, born about 1310. Taillevent invented many dishes, especially sauces and soups. He refined old recipes to depend less on heavy use of spices and more on the flavors of the foods themselves. Modern food service is said to have begun shortly after the middle of the eighteenth century. At this time, food production in France was controlled by guilds. Caterers, pastry makers, roasters, and pork butchers held licenses to prepare specific items.   The new developments in food service received a great stimulus as a result of the French Revolution, beginning in 1789.   With the revolution and the end of the monarchy, many chefs, suddenly out of work, opened restaurants in and around Paris to support themselves. At the start of the French Revolution, ther...
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stocks

Brown Stock ( Estouffade ) 4litres Beef shin bones -4kg   Onions -250gm Carrots -125gm   Leeks-125gm Celery- 125 gm Water-6 litres   Thyme- 01 sprig Bay leaf- 1 nos Peppercorns-1 tsp Tomato paste- 50g Method: 1.        Clean and wash the shin bones to remove any dirt and blood. Crack the bones for better flavour. 2.        Roast the bones in the oven till they are brown. Put in cold water and slowly bring to a boil. Discard the water as it will have impurities and refill the pot with fresh cold water and bring to a boil. 3.        Add tomato paste and simmer the stock for 8 to 10 hours. 4.        Add roasted mire poix only in last one hour remaining and the sachet 30 minutes before the finishing time. 5.        Skim the stock from time to time, as the impurities will rise to the top. 6. ...
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STOCKS

https://docs.google.com/presentation/d/19E8JeGUWlakk8Wt3OBAfLrUHbawHyvbd/edit?usp=drivesdk&ouid=102931550112946684358&rtpof=true&sd=true
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Indian Cuisine

 Indian Cuisine  India is a home to a wide variety of foods from the different regions of the country. The country’s geographically and cultural differences and its variety in local produce, traditions’, temperament and eating habits are the various factors that are responsible for this diversity in its cuisine. In Indian tradition food is placed next to God and that is the reason why food forms a main part of ceremonies and religious celebrations. Indian food has an impression of being spicy and hot, but Indians know that this is far from true. The cuisine of many states form a region has common preparation styles and thus, the flavour profiles of neighbouring states are similar.  Philosophy of Indian food  Food selection, meal timing, and state of awareness during meals either increases ojas (vitality) or ama (toxicity).  1. Select Foods for Your Dosha Type  The Vata dosha (air and space elements)  The Pitta dosha (fire and water elements)  The ...
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VEGETABLES Any herbaceous plant or part of a plant that can be eaten either raw or cooked is termed as vegetable. Vegetable contain more starch than sugar unlike fruits and hence, they are extensively used in savoury dishes. Vegetables can be used in various forms such as fresh, frozen, cooked, mashed, dried, and dehydrated. Vegetables have water soluble vitamins such as B and C, and fat soluble vitamins such as A,D,E, and K also contain minerals and carbohydrates. Vegetables have high content of water ranging from 70%-95%. Classification: Vegetables can be broadly classified into two categories such as 1) Below ground and 2) Above ground Which can be further classified – 1) Below ground: a.      Roots: carrots, radish, beetroot. b.      Tubers: potato, sweet potato, colocasia. c.       Bulbs: onion, garlic, shallots, leeks.           ...
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