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Thickening Agents In Cooking
- Thickening agents, or thickeners, are substances which, when added to an aqueous mixture, increase its viscosity without substantially modifying its other properties, such as taste. They provide body, increase stability, and improve suspension of added ingredients.
- (cook) prepare a hot meal; "My husband doesn't cook"
- (cook) someone who cooks food
- The practice or skill of preparing food
- Food that has been prepared in a particular way
- The process of preparing food by heating it
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
Italian Meatloaf w/ Beef - Tomato Gravy & Whole Roasted Garlic
1 pound ground beef
1 pound ground pork
1 pound ground veal
I actually use two pounds beef and one pound pork. Well, OK, I admit, I make 15 pounds of this at a time. This is cut down for home use.
Mix the ground meats thoroughly.
Add all of the following...
1 cup bread crumbs
1 cup grated Parmesan cheese
2 tablespoons minced garlic
1 onion, small dice
2 eggs, beaten
2 tablespoons dried oregano
1/2 cup chopped parsley
1 medium carrot, shredded, finely chopped
1 rib of celery, diced finely
1 cup, sliced and chopped mushroom
Chopped fresh basil, about a 1/4 cup
1/2 cup sundried tomatoes, diced
1/2 cup, chopped bacon
Mix it all together and form into a loaf. Bake, covered, until the internal temperature is 160F.
Instead of the usual slathering of ketchup or tomato sauce on top of the meatloaf while it bakes, the tomato is included in the sauce, or gravy, which tops it.
Beef - Tomato Gravy with Roasted Garlic Cloves.
Use 25 peeled whole cloves of garlic. Line a baking pan with aluminum foil, and place the cloves in the pan. Drizzle with olive oil, toss to coat, and place in the oven and roast at 350F until the cloves are softened and are just starting to brown a bit.
Remove and allow to cool.
In a pan, add 1 cup butter and melt. Add one cup flour slowly, while stirring constantly and cook for about five minutes or more until the flour mixture is golden in color. This will be your roux, or thickening agent for the gravy.
In a second pan, add 1 quart beef stock, and 1 cup canned tomato sauce. Add a dash or two of white pepper. Also add a splash of garlic powder and onion powder.
Heat till boiling, then add the roux slowly, while whisking constantly to avoid any lumps, until the sauce is the the consistency you like. Add the roasted garlic cloves, and simmer for one or two minutes longer.
Jiu Har Cha (Otak- otak nyonya style)
Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend.
Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Perakanans.
Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay/Indonesian community. The food is tangy, aromatic, spicy and herbal. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.
Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs.
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