DOCSLIB.ORG

Steam Oven Cookbook

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Steam Oven Cookbook United Kingdom Miele Company Ltd. Steam oven cookbook Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW | cooking with steam for healthy living 6GN|| 6GNGHCZ| Internet: www.miele.co.uk E-Mail: [email protected] | | | Miele Australia Pty. Ltd. 1 Gilbert Park Drive -01:(+'.&8KEVQTKC AUSTRALIA | 6GN 6GNGHCZ | | | | | | Steam oven cookbook Edition 1 /0T)$||//5A /0T|Z|ZZZZZZ| ZZ 2 Foreword Dear Connoisseur Please note that the cooking times given in | the recipes assume the use of the solid and Acquiring a Miele steam oven marks the perforated stainless steel containers supplied beginning of a wonderful friendship promising with your steam oven. Other cooking containers, pleasure, good health and endless delicious as well as the type and quality of the food, culinary adventures. can cause slight variations in cooking times. As | with all new appliances, practice makes perfect, Mealtimes are when families are most often and you will soon know from experience the together, and food is nearly always the focus optimum cooking durations for your favourite when friends gather, be it for a casual evening dishes. or a more formal celebration. In the Miele Test | Kitchen, we are in the privileged position of We wish you "bon appetit" and hope you have being able to practise professionally the hobby as much fun trying out these recipes as we have we share with many thousands of people had developing them! across the world - cookery. We get the chance | to experiment with both traditional and more If you have any questions or comments we exotic ingredients every day. Even after many YGNEQOG[QWTHGGFDCEM|5GGVJGDCEMEQXGTQH years of experience, we never cease to be this book for our contact details. COC\GFD[VJGPGYƃCXQWTUCPFVCUVGUYGECP | create using our Miele appliances. Kind regards | Your Miele Home Economists This book draws together our experience, excitement and passion for experimenting in the imaginative yet easy to prepare recipes we have created for you to try. 3 4 Contents Foreword 3 Contents 5 The history of steam cooking 8 Steam cooking with Miele today 9 Good taste, Healthy eating and Easy to use 10-13 Cooking functions 14 Optional accessories and ECTGRTQFWEVU | Soups and starters | | | | Bottling 210 Courgette and goats' Beetroot soup with Juicing 212 cheese rolls 22 smoked trout 46 Defrosting 214 Broccoli and basil mousse 24 Cream of carrot soup 48 Blanching 217 Steamed Caesar salad Leek and potato soup 49 Reheating 218 with lemon 25 Minestrone 50 Cooking charts 219 Greek tomatoes 26 Chicken soup with Recipes from A –Z 226 Chicory with a walnut Eierstich 52 vinaigrette 28 Spring soup 53 Kohlrabi and carrot Pumpkin soup 54 ramekins 29 Crevettes on a bed of asparagus 30 Salmon paté 32 Asparagus with smoked salmon 33 Pumpkin with an onion dressing 34 Warm fennel salad 36 Broccoli and romanesco salad 37 Beetroot in raspberry vinegar 38 Veal tonnato 40 Italian bean and pasta soup 41 Spinach and coconut soup 42 Cherry tomato and mango soup 44 Pepper soup 45 | 5 Contents Stews and casseroles Fish Meat and poultry | | | Ratatouille with meatballs 58 Fish roulades with Stuffed turkey breast 108 Lamb casserole with a mustard sauce 82 Marinated turkey with green beans 60 Tagliatelle with cod in curried vegetables 110 Fish casserole 62 a cream sauce 84 Turkey roulade with | Cannelloni stuffed with spinach 111 salmon and asparagus 85 Turkey on a bed Vegetarian Seabream on a bed of vegetables 112 | of vegetables 86 Chicken in a white wine Dim Sum with pakchoi Cod wrapped in leeks 88 sauce 114 ƂNNKPI Romano peppers stuffed Chicken kebabs with Cabbage parcels with with tuna 89 balsamic sauce 115 lentils 68 Salmon trout with Chicken curry 116 Steamed corn-on-the-cob oriental greens 90 Chicken breasts stuffed with tomato salsa 69 Tuna steaks with tomato with mushrooms 118 Stuffed vine leaves 70 rice 92 Pork medallions with Pumpkin with orange oil 72 Fillet of sole in a apples and mushroom 119 Vegetable rolls 73 prawn sauce 93 Chicken breast in a red Green tagliatelle with a Fish curry 94 pepper sauce 120 selection of sauces 74 4QNNGFƂNNGVQHRNCKEG Potato bake with bacon 122 Vegetarian stuffed in a piquant sauce 96 Gammon with peppers 76 Trout in white wine sauce 97 sauerkraut 123 Mushroom dumplings Fillet of cod in a Oriental meatballs with with a pumpkin sauce 77 tarragon sauce 98 chinese cabbage 124 Potatoes with a choice of /QPMƂUJKPC Savoury meat loaf 126 dips 78 mushroom sauce 100 Goulash 127 Haddock in a mustard | sauce 102 6JCKƂUJEWTT[ Salmon and leeks in a white wine sauce 104 6 | 8GIGVCTKCPFKUJGU Desserts | | | Chard rolls with an /CTKPCVGFXGIGVCDNGU 8CPKNNCFWORNKPIUYKVJC QTKGPVCNƂNNKPI &KNNEWEWODGTUKPUQWT RGCEJUCWEG 2QCEJGFƂNNGVQHDGGH ETGCO 5WOOGTRWFFKPI YKVJCOGFNG[QH %CTTQVUYKVJINC\GF 5YGGVFWORNKPIUYKVJ XGIGVCDNGU UJCNNQVU CRTKEQVEQORQVG .QKPQHNCODYKVJITGGP #URCTCIWU 'NFGTDGTT[CPFCRRNGFGNKIJV DGCPU 4GFECDDCIGCPFCRRNGU $GGHYKVJJQTUGTCFKUJ 4GFECDDCIGYKVJCRRNGU %QHHGGETGCOYKVJ UCWEG CPFITCRGU TCURDGTTKGU (KNNGVQHXGCNKPCJGTD %CWNKƃQYGTUQWHƃÅ 3WKPEGOQWUUG ETWUV (GPPGN *QPG[ECMGCPFETCPDGTT[ .CODVCIKPGYKVJDCMGF | UQWHƃÅU RTWPGU Cherry compote with 5YGFKUJNCODJQVRQVKPC Side dishes COCTGVVQ YKPGCPFFKNNUCWEG | 5GOQNKPCRWFFKPIYKVJCRRNG 5CXQWT[DWNIWTYJGCV EQORQVG 5VWHHGFEQWTIGVVGU Pears poached in red wine *QWOQWU )PQEEJK %JQEQNCVGDTQYPKGRWFFKPI %JGGUGCPFNGGMRQNGPVC 9CTONGPVKNUCNCF )TGGPHTWKVEQORQVG %QEQPWVECTTQVU 4GFHTWKVEQORQVG 2QVCVQUQWHƃÅ 1TCPIGETÄOGECTCOGN 2QVCVQGUYKVJDCEQP #RRNGFTGCO CPFUQWTETGCO 5YGGVFWORNKPIU 2QVCVQRWTÅG 5GOQNKPCRWFFKPI %TÄOG%CVCNCPC 3WCTMUQWHƃÅ 7 The history of steam cooking Food for thought | Everyone eats and drinks, but only a few WPFGTUVCPFJQYVQUCXQWTVJGƃCXQWT %QPHWEKWUs$% | Cooking with steam goes back thousands of [GCTUCPFJCUKVUTQQVUKP%JKPC+PRTG%JTKUVKCP times, double skinned cooking containers were WUGFVQMGGRVJGHQQFDGKPIEQQMGFUGRCTCVG HTQOVJGYCVGT+PVGTGUVKPUVGCOEQQMKPI FKFP VTGCEJ'WTQRGWPVKN2CRKP UFKIGUVGT|YCU KPVTQFWEGFKPVJGVJEGPVWT[6JKUOGVJQF reduced cooking times considerably but did not OCMGKVUOCTMKP)GTOCP[HQTCPQVJGT[GCTU| 6JGNGIGPFCT[5KMQJGCX[RTGUUWTGEQQMGTYCU KPVTQFWEGFVQVJGFQOGUVKECTGPCKP$[VJG GPFQHVJGURTGUUWTGEQQMGTUJCFDGEQOG GZVTGOGN[RQRWNCTYKVJOQFGTPHCOKNKGUYKVJ busy lives who wanted good tasting healthy HQQFQPVJGVCDNGSWKEMN[ | +PVJGURTQHGUUKQPCNUVGCOQXGPUYGTG DGKPIWUGFKPVJGECVGTKPIKPFWUVT[|$[VJGU VJKUVGEJPQNQI[YCUƂPFKPIKVUYC[KPVQFQOGUVKE JQWUGU|6JGUGRTGUUWTGEQQMGTUJCXGPQYDGGP NCTIGN[TGRNCEGFD[DWKNVKPCRRNKCPEGUYJKEJ VJCPMUVQGNGEVTQPKE|EQPVTQNUJCXGOCFGEQQMKPI YKVJUVGCOGCUKGTVJCPGXGTDGHQTG6JG|EJKPGUG credo, that all food should be cooked with the JKIJGUVTGURGEVHQTJGCNVJEQNQWTCTQOCVCUVG and texture, is just as valid today as it was way DCEMVJGP 8 Steam cooking with Miele today A real team player in the kitchen | Miele's steam oven is a true all-rounder in the kitchen and is the ideal partner for your oven CPFJQD|4GICTFNGUUQHYJGVJGT[QWCTGOCMKPI individual dishes or making a complete meal in QPGEQQMKPIRTQEGUU[QWYKNNƂPF[QWT/KGNG steam oven lets you do it all. But that's not all: Your Miele steam oven can also defrost, reheat, DNCPEJDQVVNGCPF|LWKEGHQQF+VECPGXGPDG used to disinfect baby bottles. With the help of this book let your creativity unfold as you get to MPQY[QWTUVGCOQXGPDGVVGT|+VYQP VDGNQPI DGHQTG[QWT|/KGNGUVGCOQXGPDGEQOGUVJGHQECN point of your cooking. | 6JG8KVC5VGCORTKPEKRNGWUGFKP|/KGNGUVGCO ovens is as simple as it is effective: unlike cooking on the hob, food is not surrounded by water UQVJGIQQFPGUUECPPQVNGCEJQWV|6JGYCVGT needed for cooking is heated up outside the EQQMKPIEQORCTVOGPVCPFVJGPKPLGEVGFCU required into the oven as pure steam. This gently envelopes the food and at the same time expels oxygen out of the cabinet. This way food won't oxidise and in turn it retains its colour, aroma CPFXKVCOKPUKPQRVKOWOEQPFKVKQP| | By regulating the temperature electronically every type of food can be cooked at exactly the TKIJVVGORGTCVWTG2GTHGEVTGUWNVU|CTGCUUWTGF GXGP|YKVJ|FGNKECVGHQQFUWEJCUƂUJRCVÅ CPFUQWHƃÅU6JGTCRKFVTCPUHGTQHJGCVCPF automatic cooking processes also ensure food is cooked to perfection - and it cannot burn or boil over! 9 Good taste A feast for the senses Steam cooking: the best method for cooking | food As a specialist for built-in kitchen appliances it tUEKGPVKƂECNN[RTQXGP is not just perfect function and attractive design | that drives us. The food that comes out of the 1. Nutrients QXGPPGGFUVQDGCHGCUVHQTVJGUGPUGUVQQ|9KVJ 5EKGPVKƂETGUGCTEJJCURTQXGPVJCVUVGCOKPI a Miele steam oven all the natural colours and vegetables is much better than traditional aromas are retained in the food. Enjoy the methods for preserving delicate nutrients such as KPVGPUKXGIGPWKPGƃCXQWTQHVJGHQQFCUYGNNCU XKVCOKP%OKPGTCNUCPFVTCEGGNGOGPVU| KVURGTHGEVVGZVWTG/QWVJYCVGTKPIGPVKEKPI | FGNKEKQWU4GICTFNGUUQHYJGVJGT[QWCTGEQQMKPI 5GPUQT[RTQRGTVKGU CVGPFGTRKGEGQHƂUJXGIGVCDNGUYKVJLWUVVJG 5EKGPVKƂETGUGCTEJ|JCUUJQYPVJCVUVGCOKPI right amount of bite in them or a light and vegetables is much more appealing to the senses ƃWHH[UQWHƃÅ[QWMPQYKVYQP VFT[QWVNQUGKVU KPVGTOUQHVCUVGUJCRGEQNQWTCPFVGZVWTG IQQFPGUUQTUKPMKP|CRWFFNGQHYCVGT||| VJCPDQKNKPIVJGOKP|C|UCWEGRCP/KGNGUVGCO | QXGPUYGTGCYCTFGFƂTUVRNCEGKPCNNQH|VJGUG The secret is in the sauce ECVGIQTKGUHQTGXGT[HQQFV[RGVGUVGF| | First class cooking is even better if it is made YKVJVJGRGTHGEVUCWEG$GECWUGHQQFNQUGUXGT[ NKVVNGOQKUVWTGYJGPKVKUEQQMGFD[UVGCO[QW YQP VIGVCUOWEJƃWKFHTQOKVHQTOCMKPIC UCWEGCU[QWYQWNFYKVJEQPXGPVKQPCNOGVJQFU QHEQQMKPI*GTGCTGCHGYVKRUVQCFFVJG ƂPKUJKPIVQWEJGUVQ[QWTEQQMKPI#FFC UKORNGFKROCFGYKVJETGCOEJGGUGVQUVGCOGF XGIGVCDNGUƂUJQTOGCV||1T[QWEQWNFRWTÅG
Load more

Recommended publications
  • FAO-RAP 2014. Policy Measures for Micro, Small and Medium Food Processing Enterprises in the Asian
    Cover photographs: Top left: Hiroyuki Konuma Top right: Zulkarnaen Syrilokesywara Bottom left: Roby Hartono Putro Bottom right: Norbert Ambagan RAP PUBLICATION 2014/27 Policy measures for micro, small and medium food processing enterprises in the Asian region FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC Bangkok, 2014 i The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108682-7 © FAO, 2015 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected].
    [Show full text]
  • 5778 Haroset Customs and Ingredients: No Matter How You Spell It Haroset Haroset Charoset Charoseth Kharoset Haroseth
    © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth haroses charoses A Hands-On Workshop Experience In the Tastes, Sights, Smells of the Passover Holiday Led By Rabbi Barry Dov Lerner © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 1 © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth . Family Participation Is The Essential Ingredient In All Passover Recipes There was always a sense of warmth and support when we sat in the kitchen, whether we were watching Mom (in those days it was generally a Mom thing) prepare some new or familiar dish, or when we were invited to actually participate in the cooking or baking. Not only did we have a chance to be drawn in to the actual task, but we had an extended and supportive opportunity to talk about whatever was on either her mind or on ours. Somehow it was the most encouraging environment for what today we call “communication.” The informality linked with the tastes and smells and the sight of the cooking and baking seemed just right. Today, one of the phenomena of the modern modern American family is that fathers are cooking and baking more than ever before; some claim that it is quickly becoming the number one avocation of men between the ages of 25 and 45.
    [Show full text]
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Quick from Scratch Soups & Salad Cookbook
    QUICK FROM SCRATCH SOUPS & SALAD COOKBOOK PDF, EPUB, EBOOK Food & Wine Magazine | 192 pages | 07 Feb 2004 | American Express Food & Wine Magazine Corporation | 9780916103903 | English | none Quick from Scratch Soups & Salad Cookbook PDF Book Slow Cooker Cioppino Recipe Simmering the base of this rich stew in the slow cooker allows for ultimate flavor concentration. Item location: Caro, Michigan, United States. There are so many delicious soup recipes! Classic, comforting, and so delicious, this easy potato soup is the ultimate bowl of comfort food. Life more Currently. Email to friends Share on Facebook - opens in a new window or tab Share on Twitter - opens in a new window or tab Share on Pinterest - opens in a new window or tab Add to Watchlist. Trending Topics. Save Pin ellipsis More. It could be just going up for a hike by our home and picking up leaves, riding our bikes, or watching the sunset from our window. Both me and my husband work full time and so having the girls at home is a challenge. This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs. I see earth in our skin and especially when I paint people. Detailed instructions on unfamiliar things like making yogurt and bread, grilling virtually every food imaginable, preparing and cooking freshly-caught fish and seafood, cutting up and boning meat, cooking in a Thermos and baking on the stove top, as well as lots of tips on how to do things more easily in a tiny, moving kitchen.
    [Show full text]
  • Steaming – an Outdated Method to Cook Tasteless 80'S Food Or the Definition of Trendy and Tasty Cooking?
    “Steaming – an outdated method to cook tasteless 80’s food or the definition of trendy and tasty cooking?” When you hear the word “steam”, you probably think of the 80’s diets. Think again. The method is starting to find its way back into the fine restaurants and even into people’s homes. Tasteology is the name of a new AEG-initiated documentary series uncovering the four steps of how to achieve cooking results that are multisensory, sustainable, nutritional and tasteful all at once. The four-episode series invites viewers on a culinary journey around the world to gain inspiration and knowledge far beyond the usual TV cooking shows. Tasteology will be launched on May 25 and is then available on Youtube. Heating food might be one of the most central steps of cooking, and there are many ways to do so. Boling and frying is probably the most obvious methods but there are many more ways to bring heat to the process of cooking. Steaming is one of them, and has made a comeback. Today, steaming is very popular among top chefs around the world, and has even spread into people’s homes. However, steaming is not to be confused with the term ‘sous vide’ which has also become very popular among the super trendy and curious foodies who want to brag about vacuum sealing food before cooking it at a low temperature either in hot water or with steam. “When you sous vide you’re taking away all the air and the method allows you too cook at a low temperature, just like steaming.
    [Show full text]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Chinese Cuisine the Most Common Way to Greet People Is to Say
    Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗？ Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet.
    [Show full text]
  • Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional
    ARC-3000SB Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional Questions or concerns about your rice cooker? Before returning to the store... Aroma’s customer service experts are happy to help. Call us toll-free at 1-800-276-6286. Answers to many common questions and even replacement parts can be found online. Visit www.AromaCo.com/Support. Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Congratulations on your purchase of the Aroma® Professional™ 20-Cup Digital Rice Cooker, Food Steamer and Slow Cooker. In no time at all, you’ll be making fantastic, restaurant-quality rice at the touch of a button! Whether long, medium or short grain, this cooker is specially calibrated to prepare all varieties of rice, including tough-to-cook whole grain brown rice, to fluffy perfection. In addition to rice, your new Aroma® Professional™ Rice Cooker is ideal for healthy, one-pot meals for the whole family. The convenient steam tray inserts directly over the rice, allowing you to cook moist, fresh meats and vegetables at the same time, in the same pot. Steaming foods locks in their natural flavor and nutrients without added oil or fat, for meals that are as nutritious and low-calorie as they are easy. Aroma®’s Sauté-Then-Simmer™ Technology is ideal for the easy preparation of Spanish rice, risottos, pilafs, packaged meal helpers, stir frys and more stovetop favorites! And the new Slow Cook function adds an extra dimension of versatility to your rice cooker, allowing it to fully function as a programmable slow cooker! Use them together for simplified searing and slow cooking in the same pot.
    [Show full text]
  • Steaming of Dried Produce 2018
    Steaming of dried produce: Guidance to minimize the microbiological risk 1 Table of contents Purpose of this booklet 3 Purpose of this booklet Content overview Microbiological food safety for Content overview This booklet helps you to understand steaming of dried produce Microbiological food safety for steaming of dried produce and manage the critical elements that Dried produce (e.g. herbs, spices, (root) 5 Field of application: Dried produce and steaming impact microbiological food safety vegetables, fruits) can be contaminated 6 Steaming during steaming of dried produce. with pathogenic microorganisms Process overview • Why is it important to manage the that survive the drying process or Management of the process steaming properly; contaminate the product at a later stage 8 Best processing practices • What are the main elements to in the supply chain. 9 Maintenance of equipment control during steaming of dried 1 0 Validation produce; For some dried produce categories, Why is validation so important? • What are the main elements to steaming is a frequently applied Microbiological validation study manage for an effective maintenance thermal process to control Microbiological reduction targets of equipment; microbiological hazards (see Examples of safe processing reference conditions • Why is it important to validate and decision tree on page 6 in booklet Steaming of fresh produce (blanching) verify the microbial reduction for a “Drying of produce: Guidance to 1 2 Verification steaming process. minimize the microbiological risk”)*. Why is verification so important? 13 Good Manufacturing Practices (GMPs) On dried produce, pathogenic Why is it important to have GMPs in place? microorganisms do not grow but can Zoning survive and maintain pathogenicity Cleaning for several months or even years.
    [Show full text]
  • Complete Passover Dinners
    complete passover dinners dinner for 6 | $269 Gefilte Fish(6 pcs.) with Red Horseradish (1 Lb.) Chicken Soup (3 Qts.) with Matzoh Balls (8) pass Brisket Pot Roast (4 Lbs.) with Gravy (1 Qt.) pass Homemade Potato Latkes (2 Lbs.) with Homemade Apple Sauce (1 Lb.) One Vegetable Soufflé Israeli Matzoh (1 Box) over Macaroons (1 Container) and Honey Cake (1) dinner for 12 | $479 Gefilte Fish(12 pcs.) with Red Horseradish (2 Lbs.) 2019 Chicken Soup (6 Qts.) with Matzoh Balls (16) Brisket Pot Roast (7 Lbs.) with Gravy (2 Qts.) Homemade Potato Latkes (3 Lbs.) with Homemade Apple Sauce (2 Lbs.) Two Vegetable Soufflé Israeli Matzoh (2 Boxes) Macaroons (2 Containers) and Honey Cake (2) seder plates Complete Seder Plate $29.99 with Haroset, Parsley, Egg, Shank Bone and Horseradish ZABARS.COM Seder Plate $19.99 Passover Ingredients Kit $9.99 great beginnings Chopped Chicken Liver 8 oz. | $4.99 Homemade Gefilte Fish* 4 pcs. | $6.50 12 pcs. | $19.50 24 pcs. | $39 in course *Two pieces per serving. ma s European Sweet Gefilte Fish 1 Lb. | $11.99 2 Lb. | $23.90 3 Lb. | $35.85 Brisket Pot Roast Homestyle Red Horseradish 8 oz. | $2.99 16 oz. | $5.99 Whole First Cut – Min. Wt. 6 lb. | $155.00 • 1 lb. Sliced | $27.49 Gold’s White Horseradish (Kosher for Passover) 8 oz. | $2.99 Gravy – Qt. | $10.49 Zabar’s Original Haroset $9.49/Lb. Brisket Tzimmes Zabar’s Nova (Pre-packaged and sliced) 1 Lb. | $29.98 ½ Lb. | $17.98 1 Lb | $19.49 Zabar’s Handsliced Nova or Scotch Cured Salmon 1 Lb.
    [Show full text]
  • Jews, Irish Share Corned Beef Tradition
    March 2018 Volume XXIX, Issue 4 Jews, Irish Share Corned Beef Tradition As we inaugurate Temple Beth Or’s First Corned Beef Festival, let’s ponder the age-old question: is corned beef Irish or Jewish? To be sure, corned beef and cabbage are considered the traditional fare of St. Paddy’s Day. But this was not always the case! Pork had previously been the preferred menu item for the day. In Ireland, cattle were used for dairy production and were only slaughtered for food if necessary. Corned beef might not be the Jews’ only renowned col- Pigs were bred for meat. laboration with the Irish. In the early 20th century, Irish and But when the Irish immigrated in great numbers (in the Jewish immigrants collaborated on music for Tin Pan Alley, mid 19th century) to America, they faced discrimination and touching on themes dear to the hearts of immigrants in the poverty. They moved into the slums and tenements along- crowded tenements of New York City. There, Irish compos- side other immigrants such as the Jews and Italians. It was er William Jerome (originally Flannery) and Jean Schwartz at the Jewish delis and lunch carts that the Irish experienced wrote “If it wasn’t for the Irish and the Jews” about their Jewish corned beef and noted its similarity to the far more shared experiences. They wrote: expensive Irish bacon they loved. Jewish immigrants had perfected the brisket cut of meat “… I often sit and think what would this country be as their trademark. Brisket was an economical cut of meat If we hadn’t men like Rosenstein and Hughes.
    [Show full text]