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Tag: how to cook

EASY BABA GANOUSH RECIPE

EASY BABA GANOUSH RECIPE

This easy recipe which anyone can make, It’s so simple and tasty that I make almost every week. It is for sure one of the tastiest Vegan recipes, so if you are looking for something nice and full of flavor, make sure to try this baba […]

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ROASTED CHICKEN WITH BUTTERNUT SQUASH

ROASTED CHICKEN WITH BUTTERNUT SQUASH

INGREDIENTS 500 g butternut squash 1 red onion4 chicken breasts 2 tablespoons olive oil 1 tablespoon balsamic vinegar 25 g pecan nuts or walnut halves 8 sage leaves Salt and pepper   DIRECTIONS DirectionsArrange the squash, onion and chicken, skin side up, in a roasting […]

MOROCCAN LAMB MEATBALL STEW UNDER 30 MIN

MOROCCAN LAMB MEATBALL STEW UNDER 30 MIN

INGREDIENTS
1 tablespoon oil
1/2 onion, chopped
2-3 garlic cloves, crushed
2 teaspoons crushed fresh root ginger
2 teaspoons ras el handout spice mix (curry powder can be substituted)
400 g chopped tomatoes
salt and pepper
handful of chopped fresh parsley (coriander leaf leaves can be substantiated)
 
For the meatballs:
1/2 onion grated or chopped
400-500 g minced lamb
1 teaspoon ras el handout spice mix
1 egg

 
 
DIRECTIONS
    1. First make the meatballs. Squeeze the grated onion to
      get rid of any excess moisture, then mix with the lamb
      ras el handout and egg yolk and season well. Lightly wet
      hands and shape the mixture into 12 meatballs, each abllutur
      the size of a ball.
      Heat the oil in a frying pan. Add the meatballs and cook
      for 5 minutes until starting to turn golden. Add the chopped
      onion and cook for 3 minutes until softened, then add the
      garlic and ginger and cook for a further minute. Stir in the
      ras el handout, then pour in the tomatoes. Season to taste
      and simmer for 12 minutes, topping up with a little water
      necessary.
      Make 4 holes in the mixture and crack an egg into each.
      Loosely cover the pan with foil and simmer for 5 minutes
      or until the egg whites are just cooked through. Serve
      scattered with the coriander.

FENUGREEK LEAVES WITH DILL AND POTATO | SOYA METHI ALOO

FENUGREEK LEAVES WITH DILL AND POTATO | SOYA METHI ALOO

Fenugreek is one of the healthiest leaves you can have in your diet. It has many health benefits including fighting cancer. Hope this easy simple recipe will help you use fenugreek in your diet. . . Servings 4 / Cooking time: 20 min Ingredients * […]

Vegetable with couscous | Healthy Vegan Recipe

Vegetable with couscous | Healthy Vegan Recipe

Today we are delighted to share with you our favourite midweek supper. So first thing we do, we prepare the vegetables. For this recipe we used whatever vegetables we had in the fridge. This recipe helps me use all the extra vegetables we had from […]

টেস্টি কাবাব রেসিপি | ফ্রাই প্যান এ সহজেই বানান #ঈদরেসিপি

টেস্টি কাবাব রেসিপি | ফ্রাই প্যান এ সহজেই বানান #ঈদরেসিপি

ফ্রাই প্যান এ সহজেই বানান এই কাবাব #রেসিপি।
ঈদে অনেক আইটেম বানাতে বেশ সময় লাগে তাই একটা সহজ #রেসিপি দিলাম যা ঝট করেইবানিয়ে ফেলতে পারবেন।

উপকরন:
কিমা ১ কেজি
আদা রসুন বাঁটা ২ টে চা
মরিচের গুরা ১ টে চা
গরম মসলার গুরা ১ টে চা
লবন পরিমান মত
মরিচ বাঁটা ১/২ টে চা

প্রনালী:
কাবাবের উপকরন গুলি একটি পাত্রে নিয়ে ভাল ভাবে মাখিয়ে নিন। তার পর সিখ এ #কাবাব গুলি আটুন যেভাবে ভিডিওতে দেখান হয়েছে। তার পর ফ্রাই প্যানে কাবাব গুলি ভেজেনিন। ভাজা হয়েগেলে পরিবেসন করুন পছন্দের #সালাদ দিয়ে।আশা করি ভিডিও দেখে কাবাব টা বানাবেন আর কোন প্রস্ন থাকলে কমেন্ট এ লিখবেন।#ঈদ মুবারক

 

Make the Best Caesar Dressing

Make the Best Caesar Dressing

A quick search on the internet you will find over one-million recipes, each of them different. Some say the classic #caeser doesn’t contain anchovies and some recipes without egg yolks. The best #CaesarSaladDressing starts with anchovies garlic, and it creates an emulsion with raw egg […]

[Ramadan special] Marakesh salad, a healthy start for the month..

[Ramadan special] Marakesh salad, a healthy start for the month..

#Marrakesh/#Marrakech style salad _____________________________________ One of the healthiest salad you can eat any time you want, It is full of nutrients. If you are fasting then it can be one of the best options after breaking fast with dates/water. It’s a recipe we have moderated […]

Mise en place

Mise en place

Importance of #MiseEnPlace

I know what you are thinking,” I thought this was a #culinary guide for cooks and now you are throwing some fancy French terminology.”

All mise en place, pronounced (MEEZ ahn plahs) or (mi zɑ̃ ˈplas), means is to have all your ingredients prepared and ready to go before you start cooking. Translated, “ to put in place.”

It’s kind of like when you go on a trip, first you make sure you have everything you need and are not forgetting anything, then fold everything nice and neatly so it fits into your bags.

Or how about when you are changing the oil in your car. Wait a minute, who changes their oil anymore?

How about balancing your checkbook?

You get all your cancelled checks and deposit slips in order by arranging them by date or number before you start reconciling your statement. If you don’t, you know you will be going back and starting all over from the beginning.

What Most Cooks Do

If you are like many home cooks, me included more times than I want to admit, you jump right into a recipe with little or no prep figuring you can chop the garlic while the onions are sautéing. You get 4 steps into the recipe and find you needed to reduce some balsamic vinegar before adding it to the dish and now you are scurrying around trying to get it done before the onions and garlic overcook and your timing is completely thrown off.

I’m not sure why it is so difficult to get novice cooks to accept this idea but it’s similar to asking someone to preheat their grill or sauté pan before starting to cook. How many of us just go out to the gas grill, turn it on for a couple of minutes, throw a chunk of meat on it and start grilling? It’s the same with searing or sautéing on your stove top.

Let those pans heat up some before you start cooking. If you are cooking with oil, it should just about be smoking before you add your main ingredients.

Before You Start

Now before you can even start preparing the ingredients for cooking, you want to make sure you have all the ingredients. This is the ultimate Mise en Place! I don’t think the great French chefs had this in mind when they came up with the term, but how many of you have started a recipe only to find out you were missing one or two of the key ingredients.

So you jump in the car or call a neighbor and plead for some Port wine that the Beef Tenderloin in a Port wine reduction calls for. I’ve been there.

Here’s where my wife and I approach cooking from different points of view. She is so much more organized than I am and therefore never finds herself running out to the store at the last minute.

She discovers a delicious looking recipe in one of my many cooking magazines, makes a LIST of ingredients that she will need, goes to the store and buys all the ingredients on her LIST, and then comes home to start prepping all the ingredients on her LIST. This is the way to do it. Forget about trying to wing it like I often do and think, “Oh, if I don’t have what I need I will just find a great substitute for it.”

No way. Doesn’t work. Maybe if you are a trained professional you could get away with it but it is not a great way for a beginner home cook to learn. And if you ever have the opportunity to meet a professional chef sometime, ask them how much time they put into mise en place everyday.

Watching the Professionals

If you ever have the occasion to dine in a restaurant with an open kitchen that has a counter you can sit at and watch the chefs do their work, give it a go. These types of restaurants are especially great if you are dining alone.

Just before I left Park City and moved to Philadelphia, I had dinner alone at one of my favorite local restaurants, Sage Grill, which has an open kitchen and observation counter. It is a great way to watch the professionals do their thing and when it gets really busy, there’s more action than a roller derby.

What amazes me is how they can get out so many appetizers, salads, entrees, & desserts with relative ease. Sure they have a crew of three or four, but think about how much work goes into cooking a gourmet dinner for six in your own home. These guys are putting out a hundred plus dinners per night.

What you notice is their mise en place. Each station is fully prepped with all the ingredients necessary to make a particular dish.

All the meats, chicken, and fish are cut and de boned, the fresh herbs for seasoning sauces are washed, cut, and separated into small bowls, the vegetables are sliced, diced, or julienned to the correct size, everything ready to go because when the show gets going, there is no time to go back and dice up some carrots. The show must go on.

What we don’t see are the hours spent during the day when prep chefs are working hard to get everything ready for the evening event. I would guess as many hours going into prepping for a typical night in a good restaurant as there are for actual cooking.

According to The New Professional Chef, mise en place:

“means far more than simply assembling all the ingredients, pots and pans, plates, and serving pieces needed for a particular period. Mise en place is also a state of mind. Someone who has truly grasped the concept is able to keep many tasks in mind simultaneously, weighing and assigning each its proper value and priority. This assures that the chef has anticipated and prepared for every situation that could logically occur during a service period.”

Wow!  Looks like a little mise en place could work in all our personal and professional lives too.

Example of Mis En Place

A good example of using this technique that we all seem to understand is making a simple sandwich. Think about it. You gather up all the ingredients you need and get them ready for assembly.

You may have to make the tuna salad, slice the tomatoes, or grill the chicken, but you have all the makings before you even think of putting the sandwich together.

Make sense? So why not apply the same technique to all your cooking.

Another good example of using this technique is when you stir-fry. Because everything gets cooked so quickly, you must have all your ingredients ready to go.

I promise if you practice this one skill and “put everything in place” before you get started, your dishes will come out better and you will enjoy cooking more than ever.

Some examples from our channel:

https://youtu.be/EZQaEfwQzTU

Bangladeshi Fish Fry । রুই মাছ ভাজা

Bangladeshi Fish Fry । রুই মাছ ভাজা

Amazing Bangali style fish fry recipe which you can do with many other fishes. The recipe is quick and simple. So anyone can try at home. Most of the house wife’s know it very well but we put this recipe up so others can try […]