Deep-Frying with Avocado Oil Plus Falafel Recipe
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Variocookingcenter Application Manual Foreword
® VarioCookingCenter Application Manual Foreword Dear User, ® With your decision to purchase a VarioCookingCenter , you have made the right choice. ® The VarioCookingCenter will not only reliably assist you with routine tasks such as checking and adjusting, it also provides you with cooking experience of cooking, pan-frying and deep- frying gathered over years – all at the push of a button. You choose the product you would ® like to prepare and select the result you would like from the VarioCookingCenter – and then you have time for the essentials again. ® The VarioCookingCenter automatically detects the load size and the size of the products, and controls the temperatures according to your wishes. Permanent supervision of the ® cooking process is no longer necessary. Your VarioCookingCenter gives you a signal when your desired result is ready or when you have to turn or load the food. This Application Manual has been designed to give you ideas and help you to use your ® VarioCookingCenter . The contents have been classified according to meat, fish, side dishes and vegetables, egg dishes, soups and sauces, dairy products and desserts as ® well as Finishing . At the beginning of each chapter there is an overview showing the cooking processes contained with recommendations as to which products can ideally be prepared using which process. In addition, each section provides useful tips on how to use the accessories. ® As an active VarioCookingCenter user we would like to invite you to attend a day seminar at our ConnectedCooking.com. In a relaxed atmosphere, you can experience how you can ® make the best and most efficient use of the VarioCookingCenter in your kitchen. -
Compact Deep Fryer CDF-100 for Your Safety and Continued Enjoyment of This Product, Always Read the Instruction Book Carefully Before Using
INSTRUCTION AND RECIPE BOOKLET Compact Deep Fryer CDF-100 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 15. Do not operate your appliance in an appliance garage or under a IMPORTANT SAFEGUARDS wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could When using electrical appliances, basic safety precautions should create a risk of fire, especially if the appliance touches the walls of always be followed, including the following: the garage or the door touches the unit as it closes. 1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use and before cleaning. Allow appliance and the oil to cool completely before putting on or taking off parts, and before cleaning or draining the appliance. SAVE THESE INSTRUCTIONS 3. Do not touch hot surface; use handles or knobs. FOR HOUSEHOLD USE ONLY 4. To protect against electric shock, do not immerse cord, plug or base unit in water or other liquid. 5. Close supervision is necessary when any appliance is used by or near children. 6. Do not operate any appliance with a damaged cord or plug or SPECIAL CORD SET after an appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest authorized service facility INSTRUCTIONS for examination, repair or adjustment. A short power supply cord is provided to reduce the risk of becoming 7. The use of accessory attachments not recommended by entangled in or tripping over a long cord. A longer detachable power- Cuisinart may cause injuries. -
Snacks a Base De Productos Nativos Del Perú
UNIVERSIDAD SAN IGNACIO DE LOYOLA SNACKS A BASE DE PRODUCTOS NATIVOS DEL PERÚ Trabajo de Investigación para optar el Grado Académico de Bachiller en las siguientes carreras: BRENDA CAROLINA BONIFACIO CERRON – Negocios Internacionales CAROLINA ROCIO DESTINOBLES VILLANUEVA – Ingeniería Empresarial y de Sistemas EDINSON DAVID BUENDIA BORDOY – Ingeniería Industrial JESSICA ROSA FRETELLI GUTIERREZ – Marketing y Gestión Comercial JHONATAN ROJAS CURI – Ingeniería Empresarial y de Sistemas Lima – Perú 2018 INDICE 1. Capítulo I: Información General .................................................................................. 2 1.1. Nombre de la Empresa, Horizonte de Evaluación. .............................................. 2 1.2. Actividad Económica, Código CIIU, Partida Arancelaria. .................................... 2 1.3. Definición de Negocio y Modelo CANVAS. ......................................................... 3 1.3.1. Modelo CANVAS. ........................................................................................ 4 1.4. Descripción del Producto o Servicio.................................................................... 5 1.5. Oportunidad de Negocio. .................................................................................... 6 1.6. Estrategia Genérica de la Empresa. ................................................................... 7 2. Capítulo II: Análisis del Entorno .................................................................................. 8 2.1. Análisis del Macro Entorno. ............................................................................... -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Deep-Fried Foods That Sizzle with Flavor
A beer and flour batter makes a crisp, tender coating for onions. Let your guests salt them at the table so the onion rings don’t get soggy. High heat, a heavy Deep-Fried pot, and fresh oil are the keys to crisp, grease-free favorites Foods that Sizzle like onion rings, fried shrimp, and with Flavor hushpuppies Photos: Ben Fink 56 FINE COOKING Copyright © 1997 - 2007 The Taunton Press can be coated with batter to make irresistible frit- ters. Even simple doughs can be fried: think of doughnuts and the southern favorite, hushpuppies, featured here. Face it, almost anything tastes great fried. Deep-fried turkeys are a Cajun specialty that’s surprisingly delicious, but I’ll leave the discussion of that technique for another story. START WITH A LARGE POT AND THE RIGHT OIL I prefer to use large cast-iron pots when I fry—the bigger the better. Cast iron conducts heat evenly and holds it for a long time. Fats catch fire quickly; be sure your pot is wider than the heat source so that if any fat splashes out, it won’t land right on the burner and ignite. The pot should be deep enough for the oil to bubble freely without danger of overflowing. I find that Dutch ovens work well. Don’t be overly cautious and try to fry in a skimpy amount of oil. Foods fry best when they’re surrounded by hot oil. A large amount of oil in your pot will actually help keep foods from becoming greasy, as they’ll fry faster and absorb less fat. -
2009 Goat Meat Recipes
GOAT MEAT RECIPES The following goat meat recipes are compiled from numerous listings on the Internet. You will find many more by taking the time to look up “goat meat recipes” online. CHEESE BURGER BAKE (Krista Darnell) 1 lb ground goat 2 cups Bisquick or substitute 1/3 cup chopped onion ¼ cup Milk 1 can (11oz) condensed ¾ cup water Cheddar Cheese Soup 1 cup shredded Cheddar Cheese 1 cup frozen mixed veggies, salt, pepper to taste Preheat oven to 400°. Generously grease rectangular baking dish (13x9x2). Cook ground goat and onions with salt & pepper to taste in 10” skillet over medium heat stirring occ. Until meat is brown, drain. Stir in soup, vegetables and milk. Stir Bisquick powder and water in baking dish until moistened. Spread evenly. Spread meat mixture over batter. Sprinkle with shredded cheese. (Optional additions: Mushrooms) APRICOT MUSTARD GLAZED LEG OF GOAT (Krista Darnell) ¼ cup Apricot jam 1 tsp dried Rosemary 2 tbs Honey Mustard3 lb goat leg, butterflied 2 Garlic Cloves, chopped ½ cup Red Wine 2 tbs Soy sauce 1 cup Beef stock 2 tbs Olive oil Salt & Pepper to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary reserving 2 tbs of marinade for sauce. Brush remainder all over goat. Season with salt & pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Bake goat at 425° fat side up for 20 minutes or until just pink. Remove from oven and let rest on serving dish for 10 minutes. Pour off any fat in pan. Add Red wine to pan and reduce to 1tbs. -
The Ultimate Chicken Fried Steak Recipe with Gravy
The Ultimate Chicken Fried Steak Recipe with Gravy Ingredients Chicken Fried Steaks: 4 cube steaks (about ⅓ lb each) 1 ½ cups all purpose flour 2 tsp fresh ground black pepper, divided 2 tsp kosher salt or sea salt, divided ½ tsp smoked paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp baking soda ½ tsp baking powder 1 ½ cups buttermilk 2 tsps TABASCO® Sauce (original) 2 eggs 1 cup vegetable oil Ingredients, Chicken Fried Steak Gravy 4 tbsp grease 4 tbsp flour 2 to 3 cups whole milk ½ cup heavy whipping cream salt and pepper to taste Method, Chicken Fried Steak: 1. In a shallow bowl, whisk together flour, one-teaspoon black pepper, one-teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside. 2. In a separate shallow bowl, whisk together buttermilk, TABASCO® Sauce, and eggs. Set aside. 3. Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel. 4. Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. 5. Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes. 6. Preheat oven to 225 to 250 F. 7. Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. -
Wild Ducks and Coots Make Good Eating
Volume 3 Article 1 Bulletin P83 Wild ducks and coots make good eating 1-1-1947 Wild ducks and coots make good eating Anna Margrethe Olsen Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/bulletinp Part of the Food Science Commons Recommended Citation Olsen, Anna Margrethe (1947) "Wild ducks and coots make good eating," Bulletin P: Vol. 3 : Bulletin P83 , Article 1. Available at: http://lib.dr.iastate.edu/bulletinp/vol3/iss83/1 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Bulletin P by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Olsen: Wild ducks and coots make good eating JANUARY, 1947 BULLETIN P83 Make Good Eating! AGRICULTURAL EXPERIMENT STATION— AGRICULTURAL EXTENSION SERVICE FISH AND WILDLIFE SERVICE, UNITED STATES DEPARTMENT OF THE INTERIOR IOWA STATE CONSERVATION COMMISSION AND WILDLIFE MANAGEMENT INSTITUTE Cooperating Published by IOWAIowa State STATE University COLLEGE Digital Repository, 1947 AMES, IOWA 1 Bulletin P, Vol. 3, No. 83 [1947], Art. 1 CONTENTS Page Handling wild ducks and coots in the field 735 Wild ducks and coots in the kitchen and at the table 736 Broiled wild ducks or coots •-•ft- ■... •_____ 740 Oven-grilled wild ducks or coots ________________ 741 Wild duck or coot kabobs ' ■ & ' . ' . •_______ 742 Fried wild ducks or coots ______________1.._____ 742 Barbecued wild ducks or coots .... .... 743 Smothered wild ducks or coots ____________ _ _ 744 Breaded wild ducks or coots __ ___jj| \ ’ 744 Southern fried wild ducks or coots 744 Baked wild ducks or coots ||___ ■ 74g Potted wild ducks or coots ____ jRI---*-_• 74g Roast wild ducks or coots ^ ___________ _ 74g Wild duck or coot pie ___■____ :_________ _ - 746 Duck or coot and bean casserole ____ V v . -
Barbecue Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Barbecue and Food Safety ooking outdoors was once only a summer activity shared with family and friends. Now more than half of CAmericans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely. From the Store: Home First However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a When shopping, buy cold food like meat and poultry boil first to destroy any harmful bacteria. last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To Transporting guard against cross-contamination — which can happen when raw meat or poultry juices drip on When carrying food to another location, keep it cold other food — put packages of raw meat and poultry to minimize bacterial growth. Use an insulated cooler into plastic bags. with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator Plan to drive directly home from the grocery store. into the cooler immediately before leaving home. You may want to take a cooler with ice for perishables. Always refrigerate perishable food Keep Cold Food Cold within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F. Keep meat and poultry refrigerated until ready to use. -
Recipemapping™ How to Turn Good Recipes Into Great Menu Items
RECIPEMAPPING™ HOW TO TURN GOOD RECIPES INTO GREAT MENU ITEMS good recipe for home cooking doesn’t tions in presentation, your restaurant guests will Aalways work out when you attempt to not forgive slow service and inconsistency. replicate it in the restaurant. Startup res- For good recipes to become great menu items, taurateurs find out quickly that a recipe intended you must learn to make them pleasing to both to yield four, six or even 10 servings might not be your guests and your accountant. You must break practical when feeding dozens or even hundreds them down into stages that assist purchasing and of guests — every day. inventory control, organize prepping, reduce pro- Success in the restaurant business is often duction time, and maximize yield. Then you must measured in pennies. Inaccurate purchase or- build them up to serve dozens of covers. ders, wasted product and inefficient labor use Our proprietary name for this process is are ingredients for losing money. And while your RecipeMapping, and it is designed to help you friends and family never minded waiting an extra add new items to your menu consistently, me- half-hour or so for your home recipes or varia- thodically and profitably. Step 1 – Add Ingredients to the Master Inventory Step 2 – Create the Prep Stages. Here we identify List. Every restaurant should maintain a Master Inven- parts of the menu item that can be prepared prior to tory List that includes all of the ingredients that a res- ÀQDOFRRNLQJDQGSUHVHQWDWLRQWRUHGXFHWKHWLPH taurant must use in the preparation of their menu items. from order to service. -
101 Recipes for the Deep Fryer Deep Fryer Italian Zeppole
101 Recipes For The Deep Fryer Deep Fryer Italian Zeppole 2-1/2 cups all purpose flour 1/8 tsp. salt 2-1/2 cups water 1/2 cup white wine olive oil 1 Tbs. ground cinnamon 1 cup sugar Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. Dip zeppole in sugar mixture while still hot. Deep Fryer Sopaipillas vegetable oil 1 cup all purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 1-1/2 tsp. nonfat dry milk 1 tsp. vegetable shortening 1/2 cup cold water Heat oil in an electric deep fryer to 370°F - 380°F. Combine flour and next 4 ingredients in a food processor and pulse 3-4 times. With machine running, pour in water through feed tube and process about 15 seconds, or until ingredients begin to come together. -
COOKERY PROCESSES (COOKING METHODS) a Lot of Cooking
COOKERY PROCESSES (COOKING METHODS) A lot of cooking methods are used in catering and hotel industry. Each is specific and has its advantages and disadvantages. The cookery processes or cooking methods are: a) Boiling b) Poaching c) Stewing d) Braising e) Steaming f) Baking g) Roasting h) Pot roasting i) Grilling j) Shallow Frying k) Deep Frying l) Microwaving 1. Boiling www.astro.su.se/.../small_500/Boiling_water.jpg 1.1 Definition Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point. 1.2 Methods Food is boiled in two ways: a) food is placed into boiling liquid, reboiled, then the heat is reduced, so that the liquid boils gently – simmering; b) food is covered with cold liquid, brought to the boil, then the heat is reduced, so that the food simmers. 1.3 Advantages a) older, tougher joints of meat can be made palatable and digestible b) appropriate for large-scale cookery - 2 - c) economic on fuel d) nutritious, well flavoured stock is produced e) labor saving, requires little attention f) safe and simple g) maximum colour and nutritive value are retained with green vegetables – but the boiling time must be kept to the minimum 1.4 Disadvantages a) foods can look unattractive b) it can be slow c) loss of soluble vitamins in the water 1.5 Examples of foods which might be cooked by boiling - stocks (beef, mutton, chicken, fish) - sauces (brown, white, curry) - glazes (fish, meat) - soup (tomato, lentil) - farinaceous (pasta) - fish (cod, salmon) - meat (beef, leg of mutton) - vegetables (carrots, cabbage, potatoes).