Cook,Eat,Sleep,Repeat!

Bacon Pronounce it : bay-kon Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers and larger cuts. A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing. A wet cure involves steeping the meat in a brine of salt and water. It's common for manufacturers to inject the brine into the meat too, in order to increase the weight and volume; bacon that's been cured in this way will shrink and release a cloudy, yellow liquid when it's cooked, and won't be as crisp as dry cured. Bacon is sold as both smoked or unsmoked - the latter is termed 'green', and is paler and milder than the smoked variety. There are three types of rasher: back (from the loin, the leanest and most expensive), streaky (from the belly, it's the fattiest and often tastiest cut) and middle (back and streaky bacon in one cut). Bacon joints include collar (from the shoulder), hock (from the front

Pempek Pempek is the best-known of Palembang's dishes. Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear. According to local tradition, around the 16th century there was an old Chinese immigrant who lived near the Musi river. He noticed an abundance of fish caught by the local fishermen. In the Sumatran tropical climate, before the invention of refrigeration technology, most of these unsold leftover fish decayed and were wasted. The indigenous people, however had limited knowledge and techniques for processing fish. During that period, most of the indigenous people simply grilled, fried or boiled their fish instead of adding other ingredients to make new dishes. The old Chinese man mixed in some tapioca and other spices, which he then sold around the village on his cart. The people referred to this old man as 'pek-apek, where apek is a Chinese slang word to call an old man. The food is known today as empek-emp

Today iam ready for exemination mid semester, i handle main courses for continental buffet, Spaghetti Bolognaise, Spaetzle, Vegetable Tagliatelle, and Roasted Turkey. Yesterday, Iam finish prepare all Ingredients and today just for finishing. On the other side, iam help my teammates for finishing they preparation like Shrimp Bisque, Puree Of pumpkin Soup, etc. For Spaghetti Bolognaise I bring to boil pasta about 7-8 Minutes after that Strain and bring to cool, For Bolognaise Sauce, First Saute Onion until Caramelised, add garlic,carrot, and Minced Beef, Cook About 5 minuted. poor water ( or we can use Brown Stock ), and poor oregano too, Bring until cooked. For red colour add tomato paste. next how to preparation Roasted Turkey, First we brine turkey with water, add salt sugar, brine turkey about 1-2 hours ( but for more taste and flavour brine one night ). after that set turkey into set pan, put mirepoix in side turkey, and roasting about 5 hours for 350c. F

Food mill Function : Used to mash or sieve soft foods. Material : Metal, plastick How to Clean : separated all parts and clean it with soap. Funnel  Function : Used to channel liquid or fine-grained substances into containers with a small opening. Material : Metal, plastick How to Clean : Just clean it with soap. Garlic press Function : Presses garlic cloves to create a puree. Material : Metal. How to Clean : Clean it with soap and make sure clean from remaining garlic. Sources : http://food4lifestory.blogspot.co.id/2017/09/utensils.html

BASIC SAUCE (AVOCADO SAUCE)

Makassar, 8 Maret 2018 Apricot Pronounce it : ay-pree-kot A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety skin that ranges from pale yellow to deep orange. Inside there's a large kernel that will fall out easily if the flesh is ripe. Apricots need a warm climate to thrive - in the summer most come from hot European countries, and there's also a short winter season for apricots grown in Chile and South Africa. Availability The British apricot season is from May to September. Choose the best An apricot's colour is not always a reliable guide to flavour, but steer clear of very pale varieties, and always avoid wrinkled or blemished skins. The flesh should feel moderately firm with some give. Prepare it Halve by running a blade around the kernel following the line of the fruit's natural dimple, then gently twist apart and flip out the stone. Brush the cut sides with lemon juic

Pastry Wheel Function : Cuts straight or crimped lines through dough for pastry or pasta.. Material : Metal or stainless stell How to Clean : Wash with soap used sponge. Pastry Blender Function : to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (cutting in). It is also used to break these fats (shortening, butter, lard) into smaller pieces. There are several alternatives to using a pastry blender. One is to work the fat into the flour with the fingertips, though this requires having a good "touch" and knowing just how lightly to work the fat into the flour without melting it. Another is to use two table knives like a pair of scissors, one knife in each hand. A third is to use a food processor. Material : Metal or stainless stell How to Clean : Wash with soap used sponge. Pot Holder Function : used

Okay, Today we just bring out our preparatiom from chiller and reheat again, but we not forget to grill our ribs. Grill until the skin is golden brown after that put konro into seven dish, and also other condiment like Acar,Saus kacang,Kerupuk. now i will tell you how to make it. Konro Soup : Beef ribs 1 1/2 kilo grams (can be mixed with bone and beef), cut into pieces according to taste 2 liters of water (used to boil and make broth sauce) Brown Spices Paste Soup Konro: Papaya 2 pcs Pepper granules 2 teaspoons Candle Nut 5 grains (roasted) Nutri 1/2 grains Coriander 1 tablespoon (roasted) Turmeric 1 segment (burn) Onion 8 grains Garlic 5 cloves Lemongrass 2 sticks (take the whites) Ginger 2 segment Cumin 1/4 teaspoon Oil for sauteing Other Seasoning Soup Konro : Tamarind water 100 milli liter Galangal 2 segments (pipes) Bay leave 5 sheets Broth powder 1 teaspoon Salt 1 tablespoon Sugar 1/2 tablespoon Onion 5 grains (thinly sliced) Fried onion to

Blow torch Function : Commonly used to create a hard layer exp : caramelized sugar in a crème brûlée. Material : Butanol gas, iron and plastick. How to Clean : Don't have to clean, just if the gas is empty refill with a new gas bottle. Chinois / Conical Sieve Function : Straining substances such as custards, soups and sauces, or to dust food with powder Material : Stainless steel How to Clean : Washing with soap, rub with sponge and dry it. Slotted spoon Function : to retrieve items from a cooking liquid Material : Plastick or stainless stell How to Clean : Wash with soap used sponge. Source : http://food4lifestory.blogspot.co.id/

Well today my group it's ready to preparation our menu for tomorrow, it's Konro Bakar,Nasi Putih, Acara, Kerupuk. Because Konro take many time to cooked so we doing in today. we use Ribs to make konro and brown spices paste. Ok let me tell you terminology for Konro. Konro is an Indonesian rib soup originating with the Makassar and Buginese of South Sulawesi. Usually this soup was made with ribs, such as spareribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule) a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf). Originally konro was usually served as spicy rich soup, however today the new variation of dry konro is available, the konro bakar (grilled konr

Sheet Pan A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, swiss rolls and pizzas. These pans, like all bakeware, can be made of a variety of materials, but are primarily aluminum or stainless steel. The most basic sheet pan is literally a sheet of metal. Common additional features that may be found in sheet pans include a lip on one or more edges to prevent food from sliding off, handles to aid in placing the pan into the oven, and removing it again, or a layer of insulation or air (air bake pan) designed to protect delicate food from burning. Mixer A mixer is a kitchen device that uses a gear-driven mechanism to rotate a set of "beaters" in a bowl containing the food or liquids to be prepared by mixing them. Mixers help automate the repetitive tasks of stirring, whisking or beating. When the beaters are replaced b

Today, i become a supervisior again for semester 2 B, They ready to make menu for Rotasi 1.4, it's : Chicken Liver And Herbs Pate Hollandaise Sc *** Clam Chowder *** Spaghetti Bolognaise *** Baked Custard Tart (Brioche) they are divided into 2 groups, so today Group 2 it's doing menu and group 1 just make praparation for menu tomorrow. Let me tell you terminology for each menu rotasi 1.4. Chicken liver and Herbs Pate Hollandaise Sc Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling. Hollandaise Sauce Hollandaise sauce, also referred to as Dutch sauce, is an emulsion of egg yolk, liquid butter, water and lemon juice (or a white wine or vinegar reduction), whisked together over the low heat o

Today, We are ready for preparation our menu, i'ts Main Courses for Continental Buffet, Like : Spaghetti Bolognaise Spaetzle Roast Turkey With Giblet Gravy Vegetable Tagliatelle Menu courses today are only prepare a small portion of it, the next day we will finish it and served in the restaurant, but let me tell you terminology about menu Buffet for today. Spaghetti Bolognaise Bolognese sauce (Italian: ragu alla Bolognese, France: sos bolognaise) is a meat-based sauce for pasta originated in Bologna, Italy. It is traditionally used to decorate 'tagliatelle' and is one of the two sos used to provide "alla Bolognese lasagne". Sos Bolognese is sometimes taken to be tomato sauce, but many recipes have only a small amount of concentrated tomatoes. Sos started in the 5th century. Traditional recipes, which were registered in 1982 by the Bolognese Accademia Italiana della Cucina delegates, limits of ingredients for steak skirts, pancetta, on

Peeler A peeler (potato peeler or vegetable peeler) is a kitchen tool consisting of a slotted metal blade attached to a handle that is used to remove the outer skin or peel of certain vegetables, often potatoes and carrots, and fruits such as apples, pears, etc. A paring knife may also be used to peel vegetables. A peeler differs from a knife in that the blade has a slot cut into it, which is sharpened on the inside edge, while the other side prevents the blade from cutting too far into the vegetable. Potato Masher A potato masher, bean masher, pea masher or crusher is a food preparation utensil used to crush soft food for such dishes as mashed potatoes, apple sauce or refried beans. Potatoes mashed using a potato masher tend to be fluffier and lighter in texture compared to other methods of mashing, because use of the device reduces cell damage to the potato, releasing less starch. Wok A wok (from Cantonese Chinese: 鑊) is a versatile round-bottomed cooking