Fried rice step by step

Fried Rice

Serves 4

Ingredients

2 tablespoons minced ginger
1/4 teaspoon red pepper flakes

Vegetables
1 cup diced carrots
1 cup fresh or frozen corn kernels, defrosted
1/2 cup fresh or frozen peas, defrosted
1/2 cup chopped scallions

For the rice
2 tablespoons vegetable oil
4 cups cold cooked rice

1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons soy sauce

1 large egg, beaten
1/4 cup toasted pine nuts, almonds, peanuts, or cashews
2 tablespoons minced cilantro (optional)

Equipment

A 14-inch flat-bottom carbon steel wok
A fish spatula or other thin, flexible spatula for stir frying

Instructions
1. Cut Up the Ingredients: The most important key to making a good stir-fry is cutting each ingredient to a uniform size as specified above. Cut the aromatics as directed and set them aside in a bowl. Finely slice, then mince, the ginger. Don't grate it on a grater. Cut the vegetables and set them aside as well.

Optional Step - Egg Pancake: There are several ways of adding egg to your finished fried rice. You can simply cook in the beaten egg at the end of cooking, or you can make an egg pancake. To do this, heat the wok and add 1 teaspoon of oil. Swirl in the oil to coat the bottom of the wok. Add a beaten egg and tilt the wok so that the egg covers the surface like a crepe. Cook the pancake about 30 seconds to a minute until it's just set. Use a metal spatula and flip the pancake and cook for 5 seconds or until set. Cut into small strips and add to fried rice near the end of cooking.

2. Prepare Your Wok Space: Set the bowls of vegetables, aromatics, rice, and soy sauce near your stove. Also, have a very small bowl of water next to the stove.

3. Heat the Wok: Turn on a stove burner, as high as it will go. Set a 14-inch wok over this high heat burner. To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds. As soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok.

4. Pull Wok off the Heat and Add Oil, Then Stir-Fry Aromatics: Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes. When it's cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)

With the wok back over the heat, add the ginger and red pepper flakes and stir fry for 10 seconds or until fragrant.

5. Add the Carrots and Stir-Fry: Add the carrots and stir fry for 30 seconds, or until the carrots are bright orange.

6. Add the Corn and Peas and Stir-Fry: Add the corn and peas and stir fry for 1 minute.

7. Add 1 More Tablespoon Oil: Swirl the remaining tablespoon of oil into the wok.

8. Add the Rice and Scallions and Stir-Fry for 2 Minutes: Add the rice and scallions stir-fry for 2 minutes, breaking up the rice with the spatula until it is heated through.

9. Season the Rice: Season the rice with the salt and white pepper.

10. Add the Sauce: Pour the soy sauce around the edges of the wok and stir-fry.

11. Finish the Rice: Add the chopped egg pancake and pine nuts. Toss to combine. Alternatively, you can stir in 1 beaten egg. Stir-fry until the egg is no longer wet. Stir in the cilantro.

Additional Notes:

• Stir-Fried Rice in a 12-inch Skillet: If you are cooking in a 12-inch stainless steel skillet, halve the recipe to prevent rice from falling out of the pan

• Using Fresh Rice: This recipe is best with day-old rice. But if the craving hits and you don't have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to cool.

• Substituting Other Vegetables: Substitute up to 2 1/2 cups of vegetables in place of the carrots, frozen corn, and frozen peas. Leftover meat (shredded or diced small) can also be added.
Enjoy yourself  @chefkitchenco

Coolsea

This is a Spanish menu-its all about rice and seafoods

Ingredients

1 tbsp olive oil
1 onion, finely chopped
1 red and 1 yellow pepper, de-seeded and sliced
2 garlic cloves, sliced
250g paella rice
850ml  vegetable stock
400g seafood mix (2-3 kind of sea foods)
small handful flat-leaf parsley, roughly chopped

Method

Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
Pour in the stock, add the seasonings and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
Stir in the seafood and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls
scattered with the parsley.

FENNEL & APPLE SOUP

FENNEL & APPLE SOUP

Makes about 8 cups

INGREDIENTS

1 onion, minced-(via chop board or food processor)

3 small shallots, minced

3 fennel bulbs, diced

1 apple, peeled, cored and diced

3 tablespoons extra-virgin olive oil

1 tablespoon fennel seed

1 quart vegetable stock or low-sodium broth

½ teaspoon fresh thyme leaves

½ teaspoon salt

Freshly ground black pepper

METHOD

1. With a sauce pan on low heat, gently sauté the onion and shallots in 1 tablespoon olive oil without browning them.

2. Still on heat, add the fennel and apple. Season with pepper.

3. Add the fennel seeds and stir, cover with stock. Simmer for 30 minutes.

4. Add thyme, and season with up to ½ teaspoon salt and more pepper to taste.

5. Transfer to a blender and blend to puree, adding remaining 2 tablespoons olive oil, after this, you are done.

 

 

THE ART OF MAKING CAKE

The ART OF Making Cake

 This page is not only devoted to the art only but you should know how to create a cake that tastes good, and master the architecture.

The very cake that you make, serves as the canvas for the great works of art you will

Be creating on its surface. Some persons find it difficult to roll fondant or create icing decorations on a cake that is crooked, sunken or tilted to one side.

Mostly baking the perfect cake is about creating as level as a surface as possible

For the artist (that’s you!) Ideally after you remove the cake from the oven, the cake

Should be a light golden brown (with no crispy edges) and boast a level top and straight

Sides.

 The cake should also have very few crumbs. If it doesn’t have straight sides you

can always buy a tool called a cake leveler to shave the bump off of the tops of your

Cake.

Another important thing to consider is the nature of your mold how is your cake pan? Your cake will always look like your mold or pan, so to save yourself a lot of work, trying to trim and cut-out to shape, you just need a nice pan for the job.

Watch this video

Step-By-Step

 the art of creating the perfect cake for decorating:

1) your pan must be a good  quality one, prepared for baking.

2) your oven must be per-heated as specified in your guide.

3) Prepare the pan by polishing it liberally with solid vegetable shortening. Never

use butter, margarine or a liquid based vegetable oil as those can cause the

edges of your cake to crisp and burn. Oils and butters can also cause your cake

to stick to the pan.

4) Dust the pan lightly with flour. Turn the pan in your hands to make sure all the

greased surfaces are covered with the flour. As a rule try to use about two tablespoons

of flour per nine inch pan. Tap the bottom of the pan after dusting to see if

there are any shiny spots. If so dust the pan again.

5) Pour cake batter in the pan and spread the batter evenly with a spatula. Give the

pan a light bang on your table counter to remove any bubbles that might be in the

batter.

6) Bake cake on the middle rack of a preheated oven for the amount of time specified

in the recipe.

7) To test whether the cake is done, insert a toothpick or cake tester near center

and remove. If tip is clean, cake is done. If batter is visible, bake a little longer

until toothpick comes out clean. When done, remove your cake from the oven

and cool in the pan on a rack for 10 minutes.

8) To remove the cake place a cooling rack on top and flip it over so that when the

cake is removed, it will be resting on the rack. Lift the pan carefully off of the

cake and gently brush away any loose crumbs.

Leveling the Cake

When you pull out your cake from the oven, you wont get a perfect cake, no! you allow it to cool off for 45minutes or so, by this time your cake is set for the chiseling, you can use your knife or leveling apparatus such as the cake leveler

Trim off the raised center portion using a serrated knife or a cake leveler. Wilton makes

a good one

Icing friendly Cake Recipes

We have thousands of cake recipes around the world, homemade, standard recipes and the rest, but some types of cakes simply have the buoyancy, mass and support that are needed to support fillings and icing. Here

are some traditional proof recipes for iced cakes.

Butter Cake

This is the classic recipe that is used to create tiered confections for wedding

cakes. Butter cake has a firm, moist texture that makes it perfect for tiered designs. The

almond extract is optional but if you are making a wedding cake it is a very traditional

additive. You could also add extra vanilla, rum flavoring, cognac or brandy, orange blossom water or rosewater instead of the almond flavoring if you prefer.

1 1/2 cups butter, room temperature

2 1/2 cups granulated sugar

5 eggs

1 teaspoon Pure Vanilla Extract

3/4 teaspoon Almond Flavoring (optional)

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

8-STEPS AND METHODS

1.    Preheat oven to 350°F.

2.    Spray pans with vegetable pan spray or grease pans.

3.    In mixer bowl cream butter and sugar until light and fluffy.

4.    Add eggs one at a time, mixing well after each addition.

5.     Mix in vanilla and almond (or other) flavorings.

6.     Mixing flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour.

7.    Pour into prepared pans. Bake until toothpick comes out clean.

8.    Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

STUFFED JUMBO MUSHROOM

RECIPE

INGRIDIENT NEEDED    TO COOK THIS LOVELY MEAL FOR YOU AND FRIENDS

1 slice firm white bread broken in

 1-inchpieces,    

  1shallot, quartered 

 1 clove garlic,

 14 ounce jumbo mushroom, cleaned,

6 ounce grounded sausage,

 ½ teaspoon dry mustard,

 1 teaspoon Worcestershire sauce,

 1-2 table spoon margarine or butter,

 ½ cup freshly grated parmesan cheese. 

                                     

TIPS

1-    If you have a multipurpose blender you can use it, add the bread piece and blend until finely crumbled

About 3-5 second, and set aside. Blend shallot and garlic until they are finely chopped, may be 6 seconds.

 2-    Remove stem from your mushroom keep the stem in a separate bowl and set aside, you will still need them.  Put in the mushroom in your food processor until finely chopped

In a large sauce pan on medium heat, cook your sausage until they change their original color from pink, drain well

3-    Add the shallot, garlic and mushroom stem in a sauce pan and cook for some 4-6 minutes, but be sure your vegetable are just tender enough.

4-    Add your sausage mixture to a clean bowl, add bread crumbs, dry mustard and Worcestershire sauce to the bowl, use a wooden spatula to work on it inside the bowl until they are thoroughly mixed, it should not take your 4 minutes at most 5

5-    With your skillet over a medium heat, melt your margarine, and add your mushroom caps, cook for 1-2 minutes on each side until they are soft slightly.

 6-    Finally, don’t grease your cookie sheets, fill it with your sausage mixture, sprinkled with parmesan cheese. Baked under 340 degree F, JUST FOR 8-10 minutes, if you oven got light, until it bubble and piping hot-     you are good to go- EATING TIME.

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