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THE 12-METHODS OF COOKING

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Cooking can be defined as the transfer of energy from one source to another. This energy alters the foods molecular structure, changing its texture, flavor, aroma and appearance.

The cooking methods used to transfer heat: broiling, grilling, roasting and baking, sauteing, pan-frying, deep-frying, poaching, simmering, boiling, steaming, braising and stewing.

Each method is used for many types of foods, so you will be applying one or more of them every time you cook.

Here is a description of each cooking method.
Dry-Heat Cooking Methods:
Cooking by dry heat is the process of applying heat either directly, by subjecting the food to the heat of the flame, or indirectly, by surrounding the food with heated air or heated fat.

Image result for methods of cooking

In this site you will see the 12 methods of cooking, click and see it: http://www.thehungrycuban.com/the-12-methods-of-cooking/

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Different kinds of food

There are different kinds of food that seems so delicious inside and out. We’ve search in different countries about the food that they are presenting or eating in their life style. Through this site we will show to you some delicious food that we’ve found out.

1. Hummus

The prince charming of Israeli food, hummus (or humus, hummous, etc), hummus is actually originally Lebanese. Hummus is a kind of dip or spread made from crushed chickpeas and mixed with tehina sauce, lemon, olive oil, salt and garlic.

 

 

 

 

2. Falafel (Israel)

The king of Israeli food, no question, though actually originally from Egypt. A delicious mix of chickpeas and/or fava beans, plus spices liberally applied according to each falafel stand owner’s secret recipe, these little falafel balls are then thrust into a pita, nestling alongside freshly cut salads, hummus, tehina sauce, pickled vegetables and maybe some chips.

You can find falafel on almost every street corner, especially in the larger towns. Prices are very cheap, often as low as 10-15 shekels per portion – and then there’s the unspoken rule of free salad refills (you’ll have to pay for more falafel balls), as long as you have any semblance of a pita left to hold it in! A cheap, very satisfying meal.

From: http://igoogledisrael.com/2009/06/top-5-foods-you-have-to-taste-in-israel/

3. Chilaquiles (Mexico)

ChilaquilesThis popular traditional breakfast dish features lightly fried corn tortillas cut into quarters and topped with green or red salsa (the red is slightly spicier). Scrambled or fried eggs and pulled chicken are usually added on top, as well as cheese and cream. Chilaquiles are often served with a healthy dose of frijoles (refried beans).

Try making your own chilaquiles

From: http://www.bbcgoodfood.com/howto/guide/top-10-foods-try-mexico

4.  Borsch / Borscht (Russia)

This beet and cabbage red soup is a delicious belly warmer on Moscow’s colder days, served with or without meat, potato, herbs (usually dill) and a dollop of smetana, Russian sour cream. Accompanied with a piece of rye bread or garlic bread topped with melted cheese, this dish is hearty enough to serve as a meal, although it is usually eaten as a starter. A staple of Russia cuisine, it would be an offense to leave Moscow without trying this soup at least once– although its surprisingly tasty flavour will certainly leave you wishing you had tried more local variations. Other common Russian soups to try are ukha, a seasoned fish and vegetable broth, and schi, a cabbage-based broth.

Top 10 Russian foods: borsch soup

Make your own:

From: http://www.expatica.com/ru/about/Top-10-Russian-foods-and-recipes_108678.html

Enjoy some presented food that we have, if you want more just comment below. Thank you.

Filipino Food

How to cook Filipino Food:

Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines.
The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine with many Malay, Indian, Arab, Chinese, Spanish, Japanese, American, and other Asian and Latin influences adapted to indigenous ingredients and the local palate.
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).
~ (HTCG Filipino Food)

We will give one best example of Filipino food like:

I. Dinakdakan- Dinakdakan is an appetizer dish that originated from the Ilocos Region, in the Philippines.
We will give you the procedure on how to cook it.

Image result for dinakdakan

 

Ingredients
  • 1 lb. pig ears
  • 1 lb. pig face (maskara)
  • 6 ounces pig liver
  • 1 teaspoon ginger powder
  • 1 medium red onion, sliced
  • 1 tablespoon minced ginger
  • 6 green and red chili, chopped
  • 4 tablespoons white or cane vinegar
  • 1 teaspoon garlic powder (optional)
  • 3 pieces bay leaves (optional)
  • 1 tablespoon whole peppercorn (optional)
  • ¾ cup mayonnaise
  • Salt and pepper to taste

Video:
https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&source=video&cd=1&cad=rja&uact=8&ved=0ahUKEwip_NmXjKrQAhUCkZQKHW7HDN4QuAIIGTAA&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DiHGX-jaqNHM&usg=AFQjCNGaXTl7ZaYFUj8PNvtHZ51VfdpwGQ&sig2=gFBh85mlBPmbSgQ6BuUNLw&bvm=bv.138493631,d.dGo

Instructions:
  1. Pour 6 to 8 cups water in a cooking pot. Let boil.
  2. Once the water starts to boil, you have the option to add dried bay leaves and whole peppercorn. Add-in the pig ears and face. Set the heat to low and continue to boil for 50 to 60 minutes.
  3. Discard the water and let the excess water drip. Rub a little bit of salt all over the boiled ears and face. Rub the ginger powder on the liver.
  4. Heat-up the grill. Grill the ears and face for 4 to 6 minutes per side or until it turns a bit crisp, but not burnt. Grill the liver for 5 to 8 minutes depending on the thickness.
  5. Remove the grilled pig parts from the grill. Let it cool down and start chopping into bite-size pieces.
  6. Meanwhile, combine mayonnaise and vinegar in mixing bowl. Stir.
  7. Add some ground black pepper. Continue to stir until the ingredients are well blended.
  8. Add the ginger, chili, onion, and garlic powder (optional). Toss.
  9. Add more salt if needed.
  10. Transfer to a serving bowl. Serve.
  11. Share and enjoy!

 

II. Pinakbet- Pinakbet is a tasty vegetable dish made-up of different fresh vegetables, pork, and shrimp paste. This Pinakbet Recipe is a variation of the popular Tagalog version of this dish, Pakbet Ilokano, that originated from the Ilocos Region.Image result for pinakbet

 

Ingredients:

  • 1/4 kilo pork with fat, cut into small pieces
  • 2 Amapalya (bitter melons) sliced to bite size pieces

  • 2 eggplants, sliced to bite size pieces

  • 5 pieces of okra, cut in two

  • 1 head garlic, minced

  • 2 onions, diced

  • 5 tomatoes, sliced

  • 1 tablespoon of ginger, crushed and sliced

  • 4 tablespoons bagoong isda or bagoong alamang

  • 3 tablespoons of oil

  • 1 1/2 cup water

  • Salt and pepper to taste

Video:
https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&source=video&cd=1&cad=rja&uact=8&sqi=2&ved=0ahUKEwibrdivjKrQAhVCnpQKHWa1BIwQuAIIGTAA&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DxNLonKXMYYw&usg=AFQjCNECsomDMKS1m8yjl-bQHLIlFv_q2Q&sig2=IVKAnW36hbz2QLKfKt89Lg&bvm=bv.138493631,d.dGo

Instruction:

  • In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

  • On the same pan, saute garlic, onion, ginger and tomatoes.

  • In a casserole, boil water and add bagoong.

  • Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

  • Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

  • Salt and pepper to taste.

  • Serve hot with plain rice.

IF YOU WANT TO LEARN MORE EMAIL ME AT “bernadettejamal0@gmail.com” THANK YOU PO!