Deviled egg salad is quick,easy and a great way to use it as an appetizer by serving it on a croissant or even pile it high on a crunchy crostini to make it a party appetizer.
Deviled egg salad has a true flavor of eggs plus has a classic creamy,crunchy deliciousness of egg salad.
Making Of Deviled Egg Salad
First of all you have to hard boil or full boil the eggs and to boil the eggs everybody have their own way to boil the eggs.My way to boil eggs is as follows.
Add the eggs to a saucepan and fill the pan with water util the eggs are covered by an inch with water.Bring the water to boil.Turn the flames off and cover the sauce pan and leave the saucepan on the warm burner for 12 minutes.
Get your other ingredients during this time and after 12 minutes drain all the water from the pan.Put the pan into the sink and let the cold water run over the eggs for 1-2 minutes.
Now gently peel the eggs and cut them in half.
Add them into a medium sized bowl along with dijon mustard,mayonnaise (recipe given below) ,white wine vinegar or white balsamic,paprika and a large pinch of salt and pepper.
Use a fork to mash the eggs into bite size while mixing everything else.
Serving Of Salad
Now serve this mixture on a croissant rolls and garnish it with fresh chives and a pinch of paprika or pile it on a crunchy crostini for a quick party appetizer.
Yield: 1 qt
Egg yolks 4 yolks
Sugar 1 tbsp
Salt 2 tsp
Mustard dry 2 tsp
Salad oil 1¾ pt
Vinegar 2 oz
Lemon juice 2 tbsp
Beat egg yolks in bowl
Mix dry ingredients together and add to eggs in bowl.Beat a few minutes.
Add oil slowly at first ; when thick add a small amount of vinegar.Alternate oil and vinegar until all has been used.Finish with lemon juice.
Techniques For meat cookery are of many kinds and many different techniques are applied for cooking of meat which are as under.
The term meat is applied to the flesh of beef ,pork,mutton and lamb.The chief nutritional significance of meat is as a source of protein.
Meat generally consist of more connective tissues than other forms of flesh that is chicken and many kinds of fish.The texture and amount of connective tissues vary between animals and even in different parts of the same animal.The connective tissues holds together and connects the muscles,fat cells and fibers and other constituents of the flesh.When this connective tissue is destroyed or weakened,the meat becomes tender.
Meat is highly perishable and requires refrigeration.Low temperatures retard to kill bacterial action and minimize spoilage meats are aged or ripened before purchase.The term ageing is applied to the changes which occurs in meats due to the action of the enzymes (body chemicals) while the meats hang in cold storage. Ageing meats improve their tenderness and flavor.
When meats are over aged or over ripened they begin to spoil and become discolored,moldy and slimy. They develop an off flavor and odor and are no longer suitable for service.
We cook meat in order to sterilize it,make it more palatable,improves its appearance and supply a valuable nutritional need.
Ways To Cook Meat
There are two basic ways to cook meat.Meat may be cooked by dry heat and by moist heat.Each of these ways has modifications that give a variety of meat cooking procedures.
The methods of procedure to be used depends on the kind of meat;the quality and grade ;and the cut.
Under the moist heat method are (1) steaming,(2) boiling (3)poaching
Dry heat methods include (1) Roasting or baking (2) sauteing (3) Pan frying.Combinations of the two methods,dry heat and and moist heat,include (1) braising and (2)stewing the meat.
Deep fat frying is considered as a separate area however although some foods are deep fat fried from the raw stage,others are put through one or more of the previously mentioned cooking methods before they are deep fat fried.Deep fat frying is a popular way to use leftover If the leftovers are wholesome foods they may either be combined with different foods or converted to present new products.There is usually some type of breading used with fried foods that aids in sealing the product.The sealing of the product help to protect the foods from excessive grease absorption and to give it a crisp,palatable coating.
Moist Heat Combinations For Cooking Meat
In general the moist heat methods or combinations are applied to the more economical cuts of meat.These meats are tougher and requires moist heat to break down the connective tissues and make them tender.There are market tenderizing agents made from papaya juice and other ingredients containing enzymes that break down the connective tissue.These are used to a great extent in commercial feeding operations with low menu prices.While these low cost meats are satisfactory for such menus.It must be remembered that there is no substitute for quality.
Steaming is not used to a a great degree in meat cookery except in combination with other methods,although some steaming is done in institutional operations .In steaming a smaller amount of liquid is used than in boiling.Steaming may be done in covered pot on the range.
Boiling is the moist heat methods of cookery method used extensively for less tender cuts of meat.Boiling is recognized and accepted terminology,but should be amended to mean simmering.Meat should not be boiled,but simmered to retain its full nutritive value and to keep it from getting stingy.With the exception of salted or smoked meats,most other meats should be placed in a stockpot in boiling water (212 degree F).Cold water aids in extracting flavor and juice and is used principally in the making of stocks.
The temperature of the water or the stock will be lowered when the meat is added.When the boiling temperature is again reached,the stock should be skimmed to remove any scum and the heat reduced or the pot moved to a part of the range where it will simmer and not boil.Remember that vigorous boiling will produce cloudy stock and increase shrinkage of the meat.
If different Quality or different size cuts are cooked in the same pot,butchers twine is sometimes tied to the smaller or more tender cuts so that they may be easily checked during the cooking process and removed when cooked.
After simmered meat have become tender,it may be held on the steamable for the future service.Meat so held should either be stored in liquid or wrapped with clean wet towels so that it does not dry out in the heat of the steamable.
Meats to be served cold,such as corned beef may be cooked and pressed in a pan with a heavy weight on the top.The weight compress the meat which aids in slicing and produces greater yield.All meats excluding the poultry are sliced across the grain.
Many boiled meats because of their bland flavor are served with tangy and savory sauces to increase their palatability and make them more appetizing..The following are the examples of the meats that are at their best when broiled or simmered.
fresh brisket of beef
corned brisket of beef
Ham,cured or smoked
Short ribs of beef
Ox tongue,smoked or cured
shoulder or breast of veal
Smoked Pork Butt or picnic
Fresh shoulder of beef
Poaching is simmering process that takes place in a small amount of water.The stock or water in which the poaching is done barely bubbles.This process is used primarily with specialty items and the variety meats such as sweetbreads,brains and kidneys.
In the poaching process,items are seldom cooked well done.Poaching helps them to set or hold their shape.;makes it easy to remove tough tissues or membranes.and prepares them for final cooking procedures such as sauteing or boiling.Poaching also extends keeping qualities as in variety meats which are highly perishable when raw.The poaching of kidneys also extracts the strong odor that sometimes prevails and makes them more appetizing.
Dry Heat Methods
Dry heat methods are intended for the better cuts of meat that have little connective tissues and have become readily tender when cooked.The two methods are not interchangeable as the economical cuts of the meat are never at their best when cooked by dry heat.On the other hand it is waste of money and food to cook tender cuts by any moist heat methods .The exception to this rule are extremely rare,although some of the less tender cuts,such as chuck or bot to round are often ground as (hamburger) and then cooked by the dry heat method (either grilling or broiling)
To saute is to fry lightly and quickly in a small amount of fat.Only tender cuts are used for this method.Its use is usually restricted to thin cuts of meat that do not require extensive cooking.The smaller and thinner the cut ,the more rapidly the searing and cooking should take place.When blood rises and appears on the surface the meat should be turned over and cooked on the other side.If the product is breaded ,it should be turned when the underside is golden brown.
The utensil used for sauteing should have a heavy bottom and be just large enough to hold the product to be cooked.
Nearly all sauteing of meat is done uncovered.
Many of the sauteed meats are served with sauces made from the crust that coat the bottom of the pan in which the meat have been cooked.The excess fat is poured off and the meats removed and held in a warm place until services.
The utensil is then deglazed by scrapping and swishing it with wine or stock with the resulting liquid or fond allowed to boil until the remaining crusts have been entirely dissolved.A prepared sauce or gravy is is sometimes added and it may be further seasoned to produce the desired flavor.The sauce which is usually of light consistency may be poured over the meat and served separately with an appropriate garnish.
examples of meats to be sauteed are;
Scalloping of veal,chausseur
Tenderloin tips,mushroom sauce
Pork tenderloin,saute normand
Pan frying differs from sauteing principally in the amount of fat used in frying.Considerably more fat is used in frying.This prevents the formation of crusting on the bottom of the pan.
Pan frying is used extensively in cooking poultry and some fish.Products that require a longer cooking time are first browned in a pan on the top of the range until they acquire a golden brown colour and then finished with lower colour and then finished with lower heat,uncovered in a slow or moderate oven.
Roasting Or Baking
The term roasting was originally applied to the large pieces of meats over an open fire.The meats were spitted or held over the fire by rods inserted in the ends of the meat or entirely through the body cavity.The splits were held in place by forked sticks and turned by hand to cook the meat uniformly.
This type of cooking is now referred to as open roasting or barbecuing.Marinades or liquid in which meat is soaked prior to cooking play an important role in barbecued foods.Spicy sauces quite often accompany food prepared in this manner.
As now used, the terms roasting and baking refers to cooking uncovered in the oven with little or no added liquid.
Meat to be roasted is usually placed fat side up in a shallow roasting pan that most nearly approximates the size of the roast.The roast should not be covered .
Cooking meats at at low temperatures ;instead of high temperatures;instead of high temperatures results in ;(1) a more tender products,(2)a more flavorful and juiceful product,(3) less shrinkage (3)greater yields ,because of the ease of carving.There is less watching of the meat cooking,less cleaning afterwards,since there is no burning on the pans and equipment and less fuel is consumed when constant low temperatures are used.
The old method of starting a roast at high temperatures to sear the meat and then reducing the temperatures has been corrected.It has been found that a constant temperature produces the best product if the oven is properly preheated.
The fat content of the meat will determine whether additional fats or oils are necessary to prevent burning.Extreme lean cuts are sometimes barded or larded to permit proper cooking and to give additional flavor.(larding is insertion of strips of salt pork along the surface of the of the meat. Barding is covering lean meat with thin slices of fat bacon or salt pork.
Roasts are sometimes seasoned with spices ,herbs,salt,pepper and minute silvers of garlic.Meats are usually salted on the fat side as excess of salt tend to draw the moisture out on exposed or very lean surfaces ,making the cooked meat dry.
A mirepoix consisting of carrots ,onions and salary is usually added to meat either at the beginning or during the roasting period depending on the length of the cooking time Fresh vegetables must be used in the mirepoix to obtain good gravy. Each gravy should be derived from the meat with which it is associated.Roast beef is generally served with natural gravy called “au jus naturel”
Roasting temperatures vary from 250° F to 375 °F,although there may be exceptions, large cuts of meat such as steamship rounds varying from 50 to 70 pounds ,are roasted for longer periods at extremely low temperatures.A 50 lb steamship round may cook approximately six hours to six and a half hours at 300° F.
Meats placed in the oven fat side up are in some measures self basting or moistened by their own fat.Further occasional basting may be necessary to prevent dryness.The back or rear of the oven is usually slightly hotter than the front because there is some heat loss at the oven door.It is sometimes necessary to change the position of the meat during the roasting period to insure the uniform cooking.
Determining Doneness Of Meat
The degree of the doneness of the meat influences shrinkage.As the doneness is increased the shrinkage is increased by extraction of of moisture.Pork must be well done to kill the trichina parasite but unduly overcooking it results in a dried out products with a high degree of shrinkage.When cooked to the correct degree of doneness ,roasts are juicier,give more flavor and yield.
Degree of doneness may be determined by (1 )time weight ratio (2 )insertion of needles (3) Applying light pressure with the fingers (4) Meat thermometer.
In the time weight ratio,a specific number of minutes of cooking time is allowed for each pound of meat.Insertion of needles is used to test the internal temperatures of the meat by placing the withdrawn metal against the cheek or other sensitive skin area.The degree of heat transmitted from the meat to the needle aids in determining the degree of doneness.The meat should not be pierced by heavy forks or tested constantly as these procedures result in the bleeding and loss of moisture.
The meat may also be tested by applying light pressure with the fingers to the middle or largest portion of the meat.The springier or more yielding the meat,the lesser the degree of doneness.The less yielding or the firmer the flesh,the greater degree of doneness.However the texture of some meats vary.A roast may sometimes feel undercooked,although it is actually because of the peculiar quality occasionally found in the meat.The characteristics of different cuts of the meat at different times,as well as the humans trait of error,have encouraged the search for a more accurate means of determining doneness.
When properly used a meat thermometer that registers the internal temperature of the meat is the most accurate means of determining doneness.The thermometer should be inserted in the thickest portion of the meat away from bones or fat pockets with the tip penetrating just to the middle.
Broiling And Grilling
Broiling is a popular method of dry heat cookery which is done by dry heat ,very hot coals,such as charcoal and briquets or under gas flame or electric units .Some electric units also have heating elements on the sides.
The intense heat used in broiling forces the blood in the meat away from the source of heat.The meat should be turned during the cooking process so that both sides will be equally done.
Only tender cuts should be used for broiling .All broiling should be done to order when possible and the meat cooked to the degree of doneness specified by the guest.
For banquet of large parties meat is often broiled a few minutes ahead to facilitate service.The meat is broiled very rare and removed from the heat.It is placed in the pan and reserved until services time when it is finished in the oven or preferably under the broiler.
Care must be taken not to overcook the food in the broiler as they lose natural flavors,juices and nutritive value.The broiler should be preheated before cooking time.If using gas the broiler should be heated until the ceramics (the brick-type elements over the grill) are radiating heat.If using electricity the reflector plates should be radiating full heat.Charcoal or briquits should be burned to glowing coals.
The intense heat of the broiler rack or grill rack will help to prevent sticking.Nearness of the broiler rack or grill will help to prevent sticking .Nearness of the broiler racks to the heat determines the cooking time of the products.
The proper location of the broiler rack or grill rack will help to prevent sticking.Nearness of the broiler rack to the heat determines the cooking time of the product.Most foods are brushed with or dipped in unseasoned oil or other suitable fat before being placed on the rack.The oil prevents sticking and affords protection to the meat .It aids in retarding the dryness and cracking and help to give the surface of the products good color.
Food less than moderate fat are not desirable for broiling since they tend to dry out.When very lean foods are used,fat supplement is advisable.
2. Gradually add corn, starch and flour.Blend well.
Step ThreeTo Prepare Crepes Dish
3. Add to mixture in step two .Blend
Step FourTo Prepare Crepes Dish
4. Heat an ungreased pan .Ladle in batter , rolling and turning pan so entire surface is thinly covered.Saute without coloring Turn .Set other side without coloring.
5. Place a small amount of granulated sugar in pan .Allow to caramelize while pressing with back of a spoon.Add 2 pats butter and juice or rind of 1 lemon.Add crepes baste with liquid and fold. De-glaze pan with brandy.Flame.Pour over plated crepes.
Remarks: A mix of 1 qt liquid makes about 60 crepes.To store cover with waxed paper or foil and refrigerate.If crepes tends to stick while sauteing ,pan may be wiped occasionally with a cloth dipped in melted butter.Use just enough to produce a light coating.This should be done only when absolutely necessary.
Step One To Prepare Rice Imperatrice
Water hot ( 1 pt)
Raspberry flavored gelatin
1. Dissolve gelatin in hot water.Pour half inch on bottom of mold to be used.Allow to set.
Step Two To Prepare Rice Imperatrice
Blanched (cooked) rice
Milk (1 qt)
2. Place these ingredients in a pot and simmer for about 10 minutes.Allow to cool and set
Step Three To Prepare Rice Imperatrice
Heavy cream(1 qt)
3. Whip cream and fold in with mixture that has been set in step 2
Step Four To Prepare Rice Imperatrice
Maraschino cherries chopped
4. Fold in with above mixture ,(step 3) and pour into mold or form which has the gelatin on the bottom.
Step Five To Prepare Rice Imperatrice
5. Place in refrigerator until set. Unmold by setting forms in warm water and place on serving plates.
Total yield: 30 servings
Strawberries A La Ritz
Step One To PrepareStrawberries A La Ritz
1. Put well sugared strawberries in a bowl.Pour the anisette liqueur over them.Leave in refrigerator for 1 to 2 hours until well chilled.
Step Two To Prepare Strawberries A La Ritz
Boiling milk (1 qt)
2. Blend sugar , flour and eggs together.Slowly dilute with boiling milk and cook for a few minutes.Stir constantly until mixture boils( this preparation must be smooth).Let cool.
Step Three To PrepareStrawberries A La Ritz
Heavy cream (1 cup)
3. Add well beaten cream and gently mix in strawberries and juice(step 1)
Total yield: 8 serving
Remarks: Add a little red coloring if necessary to give mixture a pink color.A few large strawberries can be arranged as a garnish on the top.Serve very cold.
Cumberland pudding is a delicious pudding and comprises of apples,shredded suet,bread crumbs etc.It is a good choice if you want to have something on the weekends and you can have it with tea ,coffee etc.It is a tasty and a cheap pudding .Try it only once and you will surely like it because the cooking techniques and methods in this recipe are made by professional chefs and this is an authentic pudding recipe.
Ingredients To Make This Pudding
Cooking Time: 2 ½ hours Serves 4-6
(1) Cooking baking apples, weight when peeled and cored 100 g/4 oz or 1/4 lb in American
(2) currants 100 g/4 oz or 2/3 cups in American
(3) Caster sugar 100 g/4 oz or 1/2 cup in American
(4) Shredded suet 75 g/3 oz or generous 1/2 cup in American
(5) Self raising flour 100 g/4 oz or 1 cup in American
(6) Soft breadcrumbs 75 g/3 oz or 1½ cups in American
(7) Grated lemon rind 1 teaspoon or 1 teaspoon in American
(8) mixed crystallized (candied) peel,chopped 2 tbsp or 3 tbsp in American
(9) eggs 2 or 2 in American
Method To Prepare The Cumberland Pudding
Plain (all purpose) flour with 1 teaspoon baking powder.
Dice the apples neatly and mix with all the other ingredients.Put into a well greased 1.2 liter/2 pint (5 cup) ovenproof basin (bowl) and cover it with a greased foil. or paper over the top of the basin, either tie in the position or tuck in the edges very firmly..
To make it easy to remove from the steamer make a long band of thick foil and place under the basin
Steam over boiling water for 2 ½ hours.Serve with lemon sauce(recipe of lemon sauce is given below)
To remove pudding from the steamer lift out with two ends of the foil.
Lemon Sauce For Cumberland Pudding
Cooking Time: 15 minutes Serves 4-6
Metric/Imperial or American
grated lemon rind
arrowroot of cornflour (cornstarch)
2 teaspoon or 2 teaspoon
3 tbsp or 4 tbsp
300 ml/ ½ pint or 1 ¼ cups
2 teaspoons or 2 teaspoons
75 g/3 oz or 6 tbsp
Put the lemon rind and juice into a saucepan with half the water.Cover the pan and simmer for 10 minutes to soften the lemon rind.Blend the arrow root or cornflour (cornstarch) with the remaining water.Add to the lemon liquid with the sugar ; stir over a low heat until thickened and clear.
1. Remove chine bone leaving ribs in.Remove tenderloin for other dishes.Place pork in greased roasting pan ; rub outside of each loin with salt,pepper, rosemary and sage.
2. Place in oven preheated to 350°F for 1 hour.
Step Two To PrepareRoast Loin Of Pork
Mirepoix Onions , coarsely chopped
Celery coarsely chopped
Carrots coarsely chopped
3. Turn loins , add ,mirepoix ; roast for 1½ hours.When meat is done ,remove from pan and place in clean storage pan.Cover with clean damp towel and hold in warm place.
Step Three To PrepareRoast Loin Of Pork
Chicken or beef stock hot
4. Pour about 10 oz. fat from roast pan into a sauce pan ; add flour to make roux.Cook for 10 minutes.,browning lightly.
5. Place pan in which meat was roasted on range and add stock .Scrape bottom of pan to loosen little brown particles known as fond.Simmer until mirepoix is tender.Strain and bring to boil again.Carefully skim off fat.
6. Add strained stock to cooked roux, stirring until thick and smooth.Strain again through fine china cap and adjust seasoning cap and adjust seasoning.Hold for service.
7. Slice meat between ribs and serve with 2 oz ladle of gravy poured around meat
Roasting is still one of the most ways of serving chicken. For nowadays there is an excellent choice of both fresh or frozen birds.The birds are young and tender and therefore suitable for most methods of cooking through best chicken recipes.
Pot Roast Of Chicken
Recipe Of Pot Roast Of Chicken
Weigh the roasting chicken to ascertain the cooking time .Heat 50 g/2 oz (¼ cup) butter or dripping in a large saucepan or deep casserole. Turn the chicken in this until golden in color. Remove from the pan or casserole. Put in at least 450 g/1 lb prepared mixed root vegetables in to the container.A little diced bacon can be added for flavor or a few diced frankfurter sausages with 2 tablespoons chopped herbs, such as parsley and rosemary.Half cover the vegetables with well seasoned water or a mixture of water and wine.Place the chicken on top of the vegetable mixture .Cover the pan or casserole very tightly.If the lid is a bad fit, place a piece of foil under this, for the small quantity of liquid evaporates rapidly with an ill fitting lid.
If cooking Chicken in sauce pan :
calculate the weight of the chicken and allow 25 minutes per 450 g/1 lb from the time the liquid in the saucepan begins to simmer gently.Check once or twice during cooking to make certain there is still sufficient liquid.To achieve the effect of roasting,the liquid should never more than half cover of the vegetables.
If cooking Chicken in the casserole in the oven:
Heat the bed of vegetables and liquid in the covered container in a moderate oven, 180°C/350°F Gas mark 4, for about 20 minutes.Place the chicken on top of the hot vegetables and allow 22 to 25 minutes per 450 g/1 lb.Lift the chicken from the saucepan or casserole and carve or joint. Serve with the well strained vegetables. Garnished with chopped herbs.The liquid from the saucepan or casserole makes an excellent gravy.
Although there are a lots of coffee products available near your home but if you are aware of the methods and techniques to produce delicious and tasty coffee which you yourself can prepare,then it is well enough that you can prepare beverage which you love to have within your budget and also you can give it any kind of taste that you love to. Not only this then in preparing beverages one of the key factor is to produce it in a way that it has all the tasty and healthy ingredients in it that a great coffee should consist of. One of the important thing in making the coffee yourself is that it is made fresh.When it is the matter of food item whether it is coffee or any other beverage drink is that you are not adding anything to preserve it and thats why when you prepare the coffee yourself it has become the The Best And Tasty Coffee.
Coffee is obtained from different sources contribute different roma and taste. Fifteen different kinds of coffee may be blended to make a top class coffee.The green beans of coffee has no taste and aroma and it is during the roasting time that the coffee gets its aroma, taste,color .
Roasts are classified according to their color that is (1 ) light,a cinnamon brown, (2) medium,a deep chestnut- and (3) dark.
An element known as caffeol formed during roasting,contributes flavor and aroma to coffee.Always use fresh coffee.As ground coffee ages it looses its flavor,aroma and strength which are important assets.
(2) Store coffee in a cool and dry place .Heat and moisture causes coffee to stale rapidly and .Coffee picks up outside odors very quickly.
(3) Use proper grind for equipment.To fine a grind for the equipment used is the chief cause of astringent and bitter coffee.Too coarse a grind produces weak unflavorful coffee.
(4 )Use cold fresh water.Hot water has the tendency to be flat and stale.This can make the coffee tastes the same.
(5) Spread coffee evenly.To obtain an even extraction from your ground coffee,the layer should be even in depth.(filter bed should be about an inch in depth)
(6) Remove grounds immediately. After the grounds have released their flavor,strength and aroma bearing properties ,all that remains are the astringent and bitter substances which will make the coffee strong and bitter if allowed to mix with it.
(7) Mix brew.When coffee is first made in coffee making pot the heaviest concentration is at the bottom.Drawing this heavy coffee off and pouring it back into the pot mixes it and gives it the uniform strength throughout.
(8) Hold coffee at 185°F to 190°F.Holding the brew in the pot at temperatures lower than 185°F to 190° F makes it to cool for drinking.Holding at high temperatures causes the brew to loose its flavor and becomes more astringent in taste.
(9) Serve it fresh in warm cups.The longer brewed coffee is held,the less desirable it becomes.It looses flavor and aroma as it becomes older.
How To brew Coffee In a Hamilton beach 42 cup urn or any other coffee making pot
(1) Accurate measurement is the most important step in brewing a good coffee.
(2) Spread fresh coffee evenly on filter.An even coffee bed is important to even extraction.
(3) Use fresh boiling water.Start with cold water to insure freshness.
(4) Pour water in slow circular motion.Make sure you wet all grounds evenly (total exposure time should be 4 to 6 minutes when using a coffee making pot.)
(5) Remove grounds immediately after all the later has dipped through.
(6) Mix brew.Draw off heavy coffee from bottom of batch and pour back into brew for uniform mixing.Pots equipped with an agitator donor require this procedure.
(7) Hold coffee at 185°F to 190°F.Never boil.
(8) Serve fresh coffee make fresh coffee every hour.
(9)Good coffee must have flavor taste and aroma.
Serving Per Pound of Best Coffee
It is difficult to state how many serving per pound you will set out of any specific pound of coffee because number of serving vary as cup sizes vary.However,brewing according to my recommendations is (2 and a half gallons of water to 1 pound of coffee) the average serving will be:
52 4 1/2 -oz serving (average serving in a 6-oz cup)
47 5-oz serving (average serving in a 6 and a half-oz cup)
43 5 1/2-oz serving (average serving in a 7-oz cup)
39 6-oz. serving (average serving in an 8-oz cup)
Coffee grinds are directly related to exposure time of coffee and water,the following recommendations are for an evenly distributed water at or about 200° F.
Fine or vacuum (2 to 4 minutes )
Drip (4 to 6 minutes)
Regular (6 to 8 minutes)
Good cream coffee suggest good quality cream.The butter fat content of the cream bears direct relation to cost so that one standard cannot fulfill the requirement of all food operations.Light coffee cream may not be less than 18 percent .Butterfat,according to federal standards but good cream may run up to 20 to 22 percent.Extra light cream is used in many operations that are restricted by the budget .Extra light cream mixture contains approximately 12 percent butter fat.Excellent cream substitutes are also on the market.
Fricassee of veal is a delicious veal dish which comprise of veal cuts,pearl onions,crushed peppercorns,mushroom caps,butter and flour etc.
Step One To Prepare Fricassee Of Veal
YIELD : 50 portion EACH PORTION : about 3 oz , meat , 8 oz sauce
Forequarter veal trimmed,cut (1 inches cubes)
Sachet bags: Parsley stems
Bring 2 gallons of water to boil in 6 gallon heavy duty pot. Add meat to boiling water and stir with wooden paddle to separate meat.When water returns to boil , drain off water and again cover meat with cold water and bring to a boil.
Add sachet bag and simmer 1½ hours.Skim all scum from the top of stock as soon as it starts to form .Skim until stock is clear.
Step Two To Prepare Fricassee Of Veal
Pearl onions , medium to small
3. Place onions in sauce pan , cover with cold water and cook slowly until nearly tender.
Step Three To Prepare Fricassee Of Veal
Mushroom caps , small washed Butter Lemon Dry white vine (optional)
4 oz juice of 1 8 oz
4. Saute mushroom caps in butter with lemon juice and wine until tender.
Step Four To Prepare Fricassee Of Veal
1 lb 1 lb
5 . In a heavy pot make roux with butter and flour.Cook for 5 minutes .Do not brown.
Step Five To Prepare Fricassee Of Veal
Veal stock salt
from cooking veal to taste
6 . Remove sachet bag when meat is cooked and drain off stock.Add veal stock obtained from cooking veal for this recipe with liquor from onions and mushrooms to roux, stirring until thickened and smooth .Season with salt and and adjust consistency. 7 . Add meat , drained mushrooms and Onions , stirring gently to combine.Hold for service.Serve 8 oz ladle sauce containing 3 oz . cooked , meat per portion.
It is important to know about the best breakfast cooking techniques because breakfast is important nutritionally because it is the first blood eaten for a period of nearly 12 hours.The body requires a balanced breakfast to function at top efficiency,particularly in starting a new day.Most peoples are selective about breakfast than other meals especially where egg dishes are involved.
Cooking Methods For Eggs
Eggs constitutes one of the most important components in the daily meal.Eggs are a complete protein food,containing the essential amino acids.The yolk is high in fat and iron.Eggs are also important for their vitamin content.Ease of digestion depends greatly on cooking methods.Eggs,in addition to the breakfast item,are frequently used at luncheon and dinner as a main course.Eggs are also an excellent food cost item.
Eggs may be used in a variety of ways:
(1) eggs as Clarifying agent Example preparing consomme
(2) Binding Agent Example meatloaf preparing
(3) Emulsifying agent Example Preparing Mayonnaise
(4) Thickening Agent Example preparing custard liaison
(5) Adhesive agent Example Preparing breading
(6) Glazing Agent Egg wash on baked products
(7) Table Service Breakfast Cooking
The quality of egg depends upon the flavor and appearance.Eggs are graded according to appearance and size.there are four us grades of quality :AA,A,B and C.AA are the finest quality .Grade A eggs are suitable for all table use.Grade B eggs are primarily for baking .Grade C are strictly for baking.
Cooking eggs changes their flavor and consistency and makes them more palatable.Raw egg white is difficult to digest.Cooking aids digestion when proper procedures are followed.
The popular methods of cooking eggs are :coddled,fried,scrambled,country style,omelettes,boiled and poached.Eggs are also shirred and french fried for garnishing.
Acid toughens albumen.Slightly acidifying the water used for poaching helps to set the white firmly around the yolk.Eggs with thick white do not present a problem.If eggs with thin whites are used,,water may be acidified by adding 1 tablespoon distilled vinegar to 1 quart of water.In dilute quantities the acid will not affect the flavor of the eggs.
Fill a reasonably shallow pan with enough salted water (or acidifying water) so that the eggs will be entirely covered.Bring to a boil and keep at simmering point.Break egg into saucer or a vegetable dish and slide gently into water.Cook as desired with skimmer and drain well before placing on hot buttered toast.For quantity cooking,poach eggs in acidified salted water just until the white is set and the egg is firm enough to remove from the water.Place immediately in cold water to prevent further cooking.Reheat in salted hot waters as needed.
Boiling is a misnomer as eggs should never be boiled vigorously,but simmered.Simmering is recommended for higher nutritive value,better colour and better texture.Prolonged cooking ,at high temperatures and improper cooling often result in the formation of a green film around the outside of the yolk.this is caused by the combination of the eggs.:the sulphur of the white and the iron of the yolk.The green ring may be eliminated by plunging the eggs in the cold water immediately after proper cooking this releases the pressure on the outside of the egg whites and allows the gases causing discoloration to escape.
Cooking time and temperatures will vary with the size of the eggs ,the volume or number of eggs in relation to water and the temperature of the eggs ,simmering temperatures are usually between 185 degrees F Temperature may be checked with a thermometer.
Guide To Simmering Eggs
Method 1-Place eggs in boiling water.Return to simmer and cook to desired doneness.
Soft cooked eggs require to 3 to 5 minutes,medium cooked ,7 to 8 minutes,hard cooked ,about 12-15 minutes.
Method 2-Place eggs in cold water.Bring to boil,reduce heat to simmer and cook to desired doneness. Soft cooked eggs require about 1 minute ;medium cooked 3 to 5 minutes:hard cooked 8 to 10 minutes.
If eggs are too cold they may crack when placed in boiling water ,therefore use eggs at room temperature or temper them by placing them in warm water just prior to cooking.Another method to hard cook eggs is to place eggs in cold water,bring to a boil and remove from heat.Let stand covers 25 to 30 minutes.
Common faults in preparing fried eggs:
(1) Cooking at too high temperatures so that egg egg burns and is tough.
(2) Cooking at too low a temperature so that the egg white spreads
(3) Cooking with too much fat so that egg is greasy
(4) Cooking with too little fat so that the product sticks
Highest Quality eggs should be used for frying.Eggs may be fried in butter,margarine,shortening or bland oil.
Bland-flavored agents should be used unless guests request bacon fat or other products with characteristic flavor.The fat should be hot enough to set the eggs in a few minutes but not hot enough to brown the whites.If desired the eggs may be basted by dripping a little hot fat over it or placing a cover over it until cooked.clarified butter,from which the milk solids are removed ,is often used for egg cookery’s it does not burn as quickly as regular butter.Break eggs one at a time in to small dish and slip them into hot greased pan or on to a greased griddle.Cook as requested by the guest.Over light eggs are turned over and cooked briefly on the other side.Sunny side up eggs are not turned.Use slotted spatula to remove eggs from skillet or griddle.This will allow excess grease to drain off eggs.
Deep Fat Fried Eggs
Break eggs into a small dish .Slide egg into sufficiently heated fat to cover.Carefully stirring the eggs in a whirl before the egg is dropped will aid in effecting the ball shape usually associated with this method of breakfast cookery.Gathering the egg white over the yolk with two wooden spatulas aids in forming the desired shape.Used primarily as a garnish.
Break eggs in a bowl.Beat slightly with fork or wire whip.add small amount of cold water,cream or milk if desired(about 1 tablespoon to two eggs )If excess liquid is used the eggs may weep after servin. Place the eggs in heated buttered pan so eggs begin to coagulate when it hits the pan.Stir gently with a wooden spoon or palette knife until desired consistency.Remove to service plate.Eggs continue to cook after removal from the heat.They should be slightly under the desired finished consistency when taken from the range.Soft fluffy scrambled eggs requires very little cooking.Overcooked eggs become dry and hard.Cook scrambled eggs soft unless requested otherwise.
If using large quantities of eggs for scrambling,eggs maybe broke out of the shell the night before or previous to serving and put through a china cap to remove all shell particles and to break the eggs down.Eggs may be beaten further with a wire whip. and measures for individual portions at cooking time.
When preparing large quantities of scrambled eggs,the beaten eggs can be cooked either in a large skillet,on a griddle or,preferably in a large saucepan over a bain marie or double boiler.the eggs should be stirred constantly to insure uniform cooking and to avoid formation of large masses.They should be cooked just until they have reached a creamy consistency and should be transferred immediately into another container that is warm but not hot.
Omelettes should be made to order and served immediately.They quickly lose their light fluffiness and long holding makes tough and rubbery.
There are three basic methods to prepare omelettes
(1) Folded three ways omelette:
Omelette should have pointed ends.Break eggs into mixing bowl.Whip lightly adding small amount of liquid if desired.Place in a well greased hot frying pan.Pull eggs slightly away from side of the pan with palette knife as it coagulates,tilting pan and letting the remaining liquid portion run to the sides.When still wet on the top but firmly set,fold nearest side 2/3 over away from you.Fold far side back towards you ,covering first fold and closing ends to a point to prevent any remaining liquid from flowing out.Tilt pan away from you and and at an angle slide omelette to far side and part way up the side of the pan.When lightly browned invert on serving plate so that browned side will be up.Minimum of grease will be used so that all will be absorbed when cooking off the omelette is completed.
(2) Pancake style, folded in half:place egg mixture in well greased hot frying pan.Follow above procedure until eggs are well set but still slightly moist on the top.Fold in half only and brown lightly.Invert on warm plate or platter and serve.
(3) Rolled :Place egg mixture in well greased hot frying pan.Egg set but not as firmly as in other procedures.Start rolling eggs away from you,starting at nearest side,using palette knife and quick backward snap of frying pan.
Cereals are seeds of various grasses.The principal grains are rice wheat, barley, oats, rye and corn.They are starch products which provide a valuable source of energy carbohydrates.Almost all are low in fat and they vary in their protein content.Cereals that require cooking are of two kinds;quick cooking and regular cooking.Quick cooking cereals are pre cooked and do not require as long a cooking period as do regular cereals.Containers are clearly marked with small quantity cooking instructions.Many cereals are enriched or fortified to restore some of the nutritional value lost in milling and processing.
Flakes Or Whole Grain Cereals
Rolled Oats or other flakes or coarse cereals are sprinkled gradually into the required amount of boiling salted water.Stirring may be necessary if the water stops boiling.Cereal maybe cooked over low direct heat or in a double boiler.Overcooking or unnecessary stirring may result in gummy product or loss of identity.Always follow manufacturers directions.Water may be salted in ratio of 1 tablespoon to a gallon.
Bacon And Ham
Bacon and Ham are smoked pork products with keeping qualities in the raw state.Scotch ham is usually rolled ,raw and pre cooked.Raw scotch ham has an extremely high water content and is often messy and difficult to handle.Precooked scotch ham is preferred.Scotch ham has a flavor of its own and is sometimes of a salty nature.
Regular ham is marketed with the bone in,boned and rolled or canned (Pullman or pear shape).With the bone in and boned and rolled hams have a superior flavor,but can hams are often used for convenience. Pullman and pear shape are refer to the shape or conformation of the ham in the can.Pullman is oblong and provides a square slice that is helpful in maintaining conformity and portion control.Canned hams are usually extensive in sandwiches.
Bacon may be purchased as a slab bacon,which is marketed in large pieces of slabs ,to be sliced in the kitchen ,or as a hotel pack which averages 20 to 22 slices of bacon to a pound. Most operation prefer the hotel pack.
Canadian bacon is cured,smoked strips of boned and rolled pork loin.It is usually extremely lean.Its flavor is similar to ham,but more delicate.It is considered expensive.
Bacon may be blanched by separating the slices and placing them on a baking sheet in 350 degrees F oven.When partially cooked ,dripping should be poured off (extremely caution is requires in pouring the grease off to avoid the serious burns).Bacon can then be turned over and cooked until about half done.It is then removed from the oven and all surplus fat is drained off,transferred to a smaller pan and held for service.Cooking is completed .For additional draining of grease,the bacon strips should be placed on absorbent towelling or on slices of bread.
Suggested method of holding Bacon: Place a heavy strip of cardboard or a wooden stick across a pie plate or small pan.Lay the bacon across the cardboard or stick,uniformly,so that the centers of the bacon strips are higher than both ends.This helps to further drain the bacon and prevents it from being immersed in grease and matting or sticking together.Do not pile for more than a few layers high.(There are other methods of blanching bacon that are easier and less time consuming,but these will not produce as satisfactory a product)
Separating the slices and cooking at a moderate temperature reduces shrinking and curling and improves appearance but is important in food cost too.
Pancakes pancakes are familiar breakfast items that are often served as light snacks and luncheon items.Quality products must be cooked to order and served piping hot.Betters are mixed prior to the services hours and in some cases the night previous.When mixing ahead,loss of rising power must be considered .Batters must be refrigerated.
When possible from a cost standpoint,pure maple syrup is generally preferred.However,many operations may use inexpensive syrups or make their own with simple sugar syrup and maple flavoring. Any type of syrup is improved by heating and serving warm.French butter should always be served.
Caramel ice cream is a simple ice cream which is a combination of cream,nuts,sugar and it do nor require any special procedures and all the ingredients are easily available.The best thing is that it is prepared in a pan which is available in every home.
Nut ice cream involves cereals in it after making the ice cream it is then left in the freezer so that the crumbles in the ice cream softens in the freezer. Gracies ice cream near Boston is one of the producer of this flavor often coat these nuts in to the sugar so that they prevented by the sugar from getting soggy.
Caramel ice cream has a decent following in north east of us and many restaurants around England have nut ice cream in their menus.
No doubt ice cream and cereals have a great combination and is used in large varieties of ice desserts to make the taste of ice dessert awesome and people of all ages like this combination
There is a less popular cereal which has its history with ice cream that is grape nuts and its reach is from Canada to Caribbean .Grape nuts originated in the 19th century and the rise of its popularity is because it has given a decent flavor to the ice cream which proved to be a winning combination later.
Ingredients And Method To Prepare Nut Ice Cream
This is based on old fashioned custard ice .Put 75 g/3 oz (6 tbsp) caster sugar and 3 tablespoons water into a strong saucepan.Stir until the sugar has dissolved then allow to boil,without stirring, until a golden brown caramel.Cool in the pan. Add the 300 ml/ ½pint (1 ¼ cups) single light cream and stir until the caramel and cream are blended.Make the custard as the recipe with the caramel flavored cream and proceed as before,but add 50 g/2 oz ( ½ cup) coarsely chopped nuts to the mixture before freezing.Decorate with whole nuts.