Cook,Eat,Sleep,Repeat!

Makassar, 20 April 2018 Beansprouts Pronounce it : been sp-rowts Widely seen as a major, somehow magic, ingredient, beansprouts have little more nutrition than other fresh vegetables. But they do have novelty of flavour and a usefully different texture. They are overused by takeaway restaurants to bulk up servings of what are otherwise very meagre or mean proportions. The two most common beansprouts are the green-capped mung bean and the bigger, yellow-capped soy bean. They can be eaten raw but this is best avoided unless the source can be identified as safe, because beansprouts are associated with many food poisoning outbreaks. It’s best always to rinse and then cook sprouts lightly, either by stir-frying or microwaving. Availability Widely available and with care can be grown at home. Choose the best Sprouts should smell fresh and green and be firm to the touch. Avoid any with browning, that are floppy or that smell acidic or otherwise suspic

Salade Nicoise Salade niçoise (French pronunciation: ​[niˈswaz]), la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many famous chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented and Gordon Ramsay said that "it must be the finest summer salad of all. It can be served either as a composed salad or as a tossed salad. Freshly cooked or canned tuna may be used. For decades, there has been significant disagreement between traditionalists and innovators regarding which ingredients should and should not be included in a salade niçoise. According to traditionalists, it excludes cooked vegetables. The salad may include raw red peppers, shallots, arti

Bamboo Shoots Pronounce it : bam-boo shoo-tz As expected, these are the very young shoots of many types of bamboo. They must be thoroughly cooked before use because most will contain elements poisonous to human beings. Widely used throughout Asia, from Myanmar to Nepal and, of course, China. Once cooked or canned, the flavour varies according to the variety used, but is generally very mild and undistinguished. Thus bamboo shoots are used mainly for texture and general interest, something common in Asian cuisines. Availability Canned bamboo shoots are commonly found in Asian supermarkets and in larger supermarkets. Choose the best There’s not much choice but for most Western uses, choose bamboo shoots in water or salted water, rather than in vinegar or anything else acidic. Store it Once the can is opened, treat as any other cooked vegetables and keep covered and chilled, when bamboo shoots will have a shelf life of well over a week.

ok today my team move to section Garde Manger ( Cold Kitchen ), we just plating for any reservation today because another team have to finish our preparation. We have some menu for appetizer it's : Salad Nicoise Seared Prawns With Oriental Vinaigrette Rujak Buah Pizza Margherita Monte Christo Sandwich Croissant Onion Rings We have some plan to up sale Onion Rings because some Menu sold out. Ok let me tell some terminology about Appetizer Menu A la Carte 1. Salad Nicoise Salade niçoise (French pronunciation : ​[niˈswaz] ), la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many famous chefs. Delia Smith called it "one of the best combinations of salad ingredients e

Crab Cracker A clamping device, similar in design to a nutcracker but larger, with ridges on the inside to grip the shell. Used to crack the shell of a crab or lobster for an easy meal of seafood Allows you to eat your favorite shellfish with style and ease . Gravy Separator Gravy Separator / Fat Separator Cuts the Fat!  kitchen tool quickly separates fat from drippings, creating a healthy foundation for sauces and gravies.Had a slip resistant handle, heat resistant strainer and silicone stopper that creates an airtight spout. Integrated heat-resistant strainer cup eliminates the need for a separate sieve or strainer, so you have fewer dishes to clean. 2 Silicone Fat Stoppers Included, Insert the stopper into the spout before pouring to prevent fat from entering and to speed up the separation process. Save Time, strainer cup eliminates the need for a separate sieve or strainer, so you have fewer dishes to clean. Quickly separates unwanted fat from flavorful juices

Ok it's my second time in pastry team, today i handle to make Pizza Margherita, but of course i help too my team to finish they preparation. like make Rice Pudding, Bubuh injin, and Sachertorte. ok let me explain how to make them! here we go : Rice Pudding Ingredients : 2 1/2 cups (600 ml) of whole milk 1/3 cup (66 grams) of uncooked short grain white rice Pinch of salt 1 egg 1/4 cup (50 grams) dark brown sugar 1 teaspoon of vanilla extract 1/4 teaspoon of cinnamon 1/3 cup (40 grams) raisins Method : 1. Cook the rice in milk: In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. 2. Mix egg and brown sugar, temper with rice mixture: In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to t

Sensor Soap Pump Make washing your hands more hygienic and hassle-free with the Rechargeable Sensor Soap Pump. Motion sensor eliminates the need to touching anything for soap dispensation plus high-efficiency pump mechanism provides quick and precise dispensing. And a silicone valve to prevent drips and clogs. Sensor Pump Soap Dispenser has easy-to-use buttons to control how much soap or lotion to dispense, Clear soap chamber shows soap level at a glance, Wide opening with pop-off lid makes refills fast, easy and mess-free. Wood Trivets A trivet is an object placed between a serving dish or bowl, and a dining table, usually to protect the table from heat damage. Trivet also refers to a tripod used to elevate pots from the coals of an open fire (the word trivet itself ultimately comes from Latin tripes meaning "tripod"). Metal trivets are often tripod-like structures with three legs to support the trivet horizontally in order to hold the dish or pot abo

Today i become a member in Pastry team, and we make Dessert for menu a la carte 1, its : Rice pudding Bubuh Injin Sachertorte Yesterday, we have finish make them, and today we just plating our menu, and i almost forget, we make Pizza Margharita, And Croissant. ok, let me tell you terminology about Dessert for menu a la carte 1. Rice Pudding Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch, others include eggs, making them a kind of custard. Bubuh Injin Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The bl

Ladel Function: Helps take fluids in a container. Material: Stainless steel How to clean: Wash with soap using laundry soap and rinse. Grater Function: Scrap the food into small pieces / fine Material: Stainless steel How to clean: Soak so that dirt or food scraps can be lifted by itself and easy to wash. Wash with soap and rinse. Stainless Steel Spatula Function: Frying, sauteing, and turning food Material: Stainless steel How to clean: Wash with soap using sponge and iron brush and rinse with water. Sources : http://food4lifestory.blogspot.co.id/2017/07/utensils-and-equipments.html

It's my turn incharge again for Semester 2 B, But today They just prepare for Menu Rotasi 2.1. Like another weeks, they are devided into 2 groups, groups 1 make they Project and groups 2 prepare They menu for tomorrow.  And I give some intructions for semester 2 B what they must do today, how to they manage all preparation.  This is some photo for activity today :

Meat Slicer Function : Cut the meat into slices with same size. Material : Stainless steel, Iron and plastick How to clean : Clean it with the soap, make sure the remaining pieces is clean too, wipe with napkin until dry. Bread Slicer  Function : Cut the bread into slices with same size. Material : Stainless steel, Iron. How to clean : Just wipe with napkin, If necessary if it is dirty or rusty, clean it with a cleanser. Egg Slicer   Function : Cut the boiled egg into slices. Material: Stainless steel, rope iron. How to clean : Wash with a soap, be carefull because there are sharp rope. Sources : http://food4lifestory.blogspot.co.id/2017/08/slicer-2108.html