Our first day in Beijing...eating street food already!
Monday, 17 June 2013
Cook > How to cook a Spanish Omelette
Posted by info on 01:59
Tortilla de Patatas is one of the most popular dishes across Spain. In this step-by-step video, you will learn how to cook it. This specific recipe is made with onions, many other variants are OK too. You can add green pepper, chorizo, parsley, even plain (eggs and potato) tastes delicious too. It is an appetizer which combines well with fresh bread, mayonnaise or ketchup. For a more authentic taste, use organic or natural ingredients, and use a pan instead of an electric fryer.
Ingredients for 3 people:
- 3 Russet organic potatoes
- 4 pastured eggs
- 1/2 organic onion
- olive oil
- sea salt
Remember to cook in low heat, or you will burn the surface of the pie. If the inside looks liquid, it still needs some more time, it should be firm, but not too dry. Do not over fry the potato pieces, stop right before they start to turn brown.
WAYS TO COOK IT:
A) TRADITIONAL: Use a frying pan instead of a deep fryer. Do not cut the potato too thick or too thin. I prefer cubes, but slices are fine too. Pros: The tortilla will taste better; Cons: It will take longer to cook, especially if you are cooking for more than two people; a little more messy to cook.
B) CONVENIENT: Use a deep fryer. Do not set fryer to top temperature, since the potato chip will be more cooked outside than inside. In the movie the cubes seem to be large, but that's because the camera is very close. Pros: Fast; less messy; good when you are cooking for a large group and if you want to save on costly olive oil. Cons: Does not taste as good. Some say that the real tortilla has never been made with an electric deep fryer... well, electric deep fryers did not exist back then!
TO ONION OR NOT TO ONION, THAT IS THE QUESTION: Well, a tortilla with just eggs and potato is great, try it with onion and see what you like better. Also, some saute the onion before adding it to the mix, other don't cook it, they just add it to the mix raw. Some people add pepper and even chorizo, well, there are no rules, you decide what you want in your tortilla!
WAIT, HOW AUTHENTIC IS THIS RECIPE?
When it comes to traditional recipes, everyone claims to know the real official recipe, (they are right and everyone else is wrong) and some people even take it a little too personal. If you travel all over Spain, you will find that traditional dishes are cooked differently in different regions and by different cooks. There are NO official recipes, so be prepared to find differences. However, there is one thing all Spanish cooks have in common: Our love and respect for the ingredients we work with. Enjoy!
Cook > Egg Kabab
Posted by info on 01:55
his recipe came out good but try to grill the kabab I did not like the
frying and add the masala to your taste i normally eat very less masala i
did add much masala keeping my parents and friends in mind they enjoyed
every bit of the kabab...:)
Ingredients:
3 Hard Boiled Eggs
1 Medium Size Onion
4 Tbsp Finely chopped coriander & Mint leafs
2 Tbsp Corn flour (Starch)
1/2 Tsp Kasuri methi (Dried Fenugreek)
1 Cheese single or 3 Tbsp grated cheese (optional)
1 Green Chilly
1 Tbsp Ginger & Garlic paste
1/4 Tsp Garam masala
1/4 Tsp Chilly powder
1/4 Tsp Turmeric powder
1/4 Tsp Coriander powder
1 Tsp Salt
2 Tbsp Oil
You can also watch my cooking recipes in Tamil and do visit my blog for detail recipe....post your comments and suggestions....:)
Ingredients:
3 Hard Boiled Eggs
1 Medium Size Onion
4 Tbsp Finely chopped coriander & Mint leafs
2 Tbsp Corn flour (Starch)
1/2 Tsp Kasuri methi (Dried Fenugreek)
1 Cheese single or 3 Tbsp grated cheese (optional)
1 Green Chilly
1 Tbsp Ginger & Garlic paste
1/4 Tsp Garam masala
1/4 Tsp Chilly powder
1/4 Tsp Turmeric powder
1/4 Tsp Coriander powder
1 Tsp Salt
2 Tbsp Oil
You can also watch my cooking recipes in Tamil and do visit my blog for detail recipe....post your comments and suggestions....:)
Cook > How to Cook a Delicious Egg Omelet
Posted by info on 01:48
The secret to cooking a delicious egg omelet lays within a few key parts
of the preparation process. Cook a delicious egg omelet with help from
an accomplished chef in this free video clip.
Expert: Chef Amee Hoge
Filmmaker: William Watters
Series Description: Making a treat, or even a whole dish for your kids (or the other adults in your home), doesn't have to be the most difficult thing you try to do all day. Learn about a variety of easy recipes for both kids and adults with help from an accomplished chef in this free video series.
Expert: Chef Amee Hoge
Filmmaker: William Watters
Series Description: Making a treat, or even a whole dish for your kids (or the other adults in your home), doesn't have to be the most difficult thing you try to do all day. Learn about a variety of easy recipes for both kids and adults with help from an accomplished chef in this free video series.
Cook > How to Cook Perfect Omelet
Posted by info on 01:46
Omelet Overcooked Outside and Undercooked Inside - as part of the expert series by GeoBeats.
Today I am going to talk about how to evenly cook an omelet. Sometimes it is overcooked on the outside, undercooked on the inside, and we do not want that to happen. So we want to cook it evenly. In order to do that, you want to start with an egg that is not cold. Cold eggs do not cook evenly, and also they make a tough omelet. So take your egg, put it in some warm tap water for a couple of minutes to warm it up. I have already done that.
You will take the egg, you will beat it up. You will add some salt and pepper to it, little bit of salt, little bit of pepper, and we will beat this up. And then we will cook it in a small, maybe 7 inch or so omelet pan or non-stick pan. We will heat the pan up first, then we will take it off the heat, we will spray it with some non-stick spray, add a little bit of butter to that, and then we will add the eggs. If you are putting other ingredients into your omelet, have them ready also. Eggs cook very quickly, and you do not want to be letting the eggs cook while you then go look for the cheese and then have to shred it or grate it or chop an onion and so on. So you want all of your ingredients all set and ready to go. Let's go to the stove.
So at the stove, I have warmed up my pan a little bit, because it expands as it heats up, I will spray a little bit of non-stick spray, add the butter, the butter is going to melt, you can see it melting all around. Fabulous! Love that sizzle. And then we will add our mixed eggs. And you can see it is starting to cook right around the edges already, which is a good sign. So once you start seeing it cook around the edges we will take a spatula and we will just push into the center so that the raw egg can go to the bottom of the pan and we keep doing that as the egg keeps cooking so that we cook evenly, all the way around. This is fun to do. Keep cooking!
Now remember you have all the other ingredients all set, ready to go, you are going to add maybe broccoli, zucchini, fresh oregano, or maybe some meat, some sausage or pepperoni, whatever. Now is a good time to add those ingredients when it is starting just to be a little bit wet around the surface and not completely cooked. So you sprinkle in whatever extras you would like to have at this point and we keep cooking. Just a little bit wet around. And so now we are ready to fold our omelet in half, take a bigger spatula and just get underneath, and fold it in half, like so. Let it keep cooking, and your filling in there might be melting, might be finishing the cooking process, and we want to make sure it is not sticking, so we give it a little bit of a shake, we know it is moving, so it will be very easy to get out of the pan. And then it just flips out real easily onto your plate. Voila!
Today I am going to talk about how to evenly cook an omelet. Sometimes it is overcooked on the outside, undercooked on the inside, and we do not want that to happen. So we want to cook it evenly. In order to do that, you want to start with an egg that is not cold. Cold eggs do not cook evenly, and also they make a tough omelet. So take your egg, put it in some warm tap water for a couple of minutes to warm it up. I have already done that.
You will take the egg, you will beat it up. You will add some salt and pepper to it, little bit of salt, little bit of pepper, and we will beat this up. And then we will cook it in a small, maybe 7 inch or so omelet pan or non-stick pan. We will heat the pan up first, then we will take it off the heat, we will spray it with some non-stick spray, add a little bit of butter to that, and then we will add the eggs. If you are putting other ingredients into your omelet, have them ready also. Eggs cook very quickly, and you do not want to be letting the eggs cook while you then go look for the cheese and then have to shred it or grate it or chop an onion and so on. So you want all of your ingredients all set and ready to go. Let's go to the stove.
So at the stove, I have warmed up my pan a little bit, because it expands as it heats up, I will spray a little bit of non-stick spray, add the butter, the butter is going to melt, you can see it melting all around. Fabulous! Love that sizzle. And then we will add our mixed eggs. And you can see it is starting to cook right around the edges already, which is a good sign. So once you start seeing it cook around the edges we will take a spatula and we will just push into the center so that the raw egg can go to the bottom of the pan and we keep doing that as the egg keeps cooking so that we cook evenly, all the way around. This is fun to do. Keep cooking!
Now remember you have all the other ingredients all set, ready to go, you are going to add maybe broccoli, zucchini, fresh oregano, or maybe some meat, some sausage or pepperoni, whatever. Now is a good time to add those ingredients when it is starting just to be a little bit wet around the surface and not completely cooked. So you sprinkle in whatever extras you would like to have at this point and we keep cooking. Just a little bit wet around. And so now we are ready to fold our omelet in half, take a bigger spatula and just get underneath, and fold it in half, like so. Let it keep cooking, and your filling in there might be melting, might be finishing the cooking process, and we want to make sure it is not sticking, so we give it a little bit of a shake, we know it is moving, so it will be very easy to get out of the pan. And then it just flips out real easily onto your plate. Voila!
