culinary sauce
Showing posts with label culinary:sauce. Show all posts
Showing posts with label culinary:sauce. Show all posts
dashi (Japanese soup stock)
bechamel sauce
tomato sauce
bolognese sauce
Dashi (Japanese soup stock)
1. Place the water and dried kelp in a pot.
2. Cook over low to medium heat for 10 minutes, ajusting the heat.
It should boil after ten minutes cooking.
3. Once boil, remove the kelp from the pot.
Make sure that the kelp is soft using a finger nail.
4. Add 30ml water to stop boiling and add dried bonito flakes at once.
5. Before it boils again, remove from the heat.
6. When the bonito flakes starts to sink to the bottom of the pot,
skim the scum.
7. Pour the liquid very gently into a bowl
through a sieve with cloth on top.
This is "the ichiban-dashi",
meaning the first dashi.
Somen
Soy Milk Tofu
1000ml water
20g dried kelp
60g dried bonito flakes, shredded
30ml water
20g dried kelp
60g dried bonito flakes, shredded
30ml water
Japanese cuisine
culinary stock
1. Place the water and dried kelp in a pot.
2. Cook over low to medium heat for 10 minutes, ajusting the heat.
It should boil after ten minutes cooking.
3. Once boil, remove the kelp from the pot.
Make sure that the kelp is soft using a finger nail.
4. Add 30ml water to stop boiling and add dried bonito flakes at once.
5. Before it boils again, remove from the heat.
6. When the bonito flakes starts to sink to the bottom of the pot,
skim the scum.
7. Pour the liquid very gently into a bowlthrough a sieve with cloth on top.
This is "the ichiban-dashi",
meaning the first dashi.
related recipes
Somen
related recipes
Soy Milk Tofu
Bechamel Sauce
1. In a sauce pan, melt the butter completely and add flour.
2. Mix well using a whisk or a wooden spoon, make a white roux.
3. Keep stirring and make it smooth.
4. Pour 1/2 milk stirring gently over a medium heat.
5. As soon as the milk boils up, mix constantly to prevent lumping.
Scrape the side of a pan by a rubber spatula.
6. Pour the rest of the milk, mixing until thick and creamy.
7. Add salt and nutmeg.
30g unsalted butter
30g flour , sifted
300~500cc milk , cold
1/4 teaspoon salt
( nutmeg, basil, chopped onion)
30g flour , sifted
300~500cc milk , cold
1/4 teaspoon salt
( nutmeg, basil, chopped onion)
French
cuisine
cuisine
culinary sauce
1. In a sauce pan, melt the butter completely and add flour.
2. Mix well using a whisk or a wooden spoon, make a white roux.
3. Keep stirring and make it smooth.
4. Pour 1/2 milk stirring gently over a medium heat.
5. As soon as the milk boils up, mix constantly to prevent lumping.
Scrape the side of a pan by a rubber spatula.
6. Pour the rest of the milk, mixing until thick and creamy.
7. Add salt and nutmeg.
Bolognese Sauce ( make 700g)
1. Heat the olive oil and add garlic in a heavy sauce pan. Add carrot, celery, onion and a touch of salt and cook,stirring occasionally.
2. Add the meat, salt and paper, breaking them up into smaller chunks. Browned the meat.
Add bay leaf and wine. Allow the alcohol to evaporate.
3. Add the tomato sauce and stir. Lower the heat, Cover and leave to simmer for 1/2 hours to 1 hour.
4. Season with a sprinkle salt when the fat separates from the sauce like this photo.
150g minced pork
250g minced beaf
250cc tomato sauce see"sauce"
150cc red wine
100g (1/2)carrot, finely chopped
30g celery stalk, finely chopped
150g (1)onion, finely chopped
1 teaspoon clove garlic , finely chopped
30cc olive oil
1 bay leaf , salt and paper
250g minced beaf
250cc tomato sauce see"sauce"
150cc red wine
100g (1/2)carrot, finely chopped
30g celery stalk, finely chopped
150g (1)onion, finely chopped
1 teaspoon clove garlic , finely chopped
30cc olive oil
1 bay leaf , salt and paper
Italian
cuisine
cuisine
culinary sauce
1. Heat the olive oil and add garlic in a heavy sauce pan. Add carrot, celery, onion and a touch of salt and cook,stirring occasionally.2. Add the meat, salt and paper, breaking them up into smaller chunks. Browned the meat.Add bay leaf and wine. Allow the alcohol to evaporate.
3. Add the tomato sauce and stir. Lower the heat, Cover and leave to simmer for 1/2 hours to 1 hour.4. Season with a sprinkle salt when the fat separates from the sauce like this photo.
Tomato Sauce (make 250cc)
400g canned tomato
1 clove garlic; sliced
1 tbs. extra virgin oil
1 pinch of salt
1 clove garlic; sliced
1 tbs. extra virgin oil
1 pinch of salt
Italian
cuisine
cuisine
culinary sauce
1. Heat the olive oil in a heavy-bottomed saucepan over
low-high heat,until it's fragrant. Do not burn the garlic.
Discard the garlic, then add tomatoes.
Simmer gently, cover with the lid slightly ajar.
2. Cook until reduced by two-third.Season with 1 pinch
of salt.
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