Learn to cook Asians Handmade noodle

Learn to cook Asians Handmade noodle

Dinner Is served

Dinner Is served

Combine brown sugar, cinnamon, and instant clear jel in a small bowl. Use a rubber spatula or whisk to combine the ingredients and make sure there aren’t any pockets of instant clear jel hiding in the bowl—like regular corn starch, instant clear jel is a fine powder, and if it’s not dispersed with other granulated or powdered ingredients, it can clump when activated. Add a couple tablespoons of water and use the rubber spatula to stir. The mixture should be thick but spreadable. If it's too thick, adjust the consistency by adding a few drops of water at a time.

Water immobilization is a cool thing! The simplest way to accomplish it is by freezing. But can you think of how water might be immobilized (so to speak) at temperatures above freezing, say at 50°F (10°C)? Think Jell-O and a new process that mimics caviar and you have two methods that nearly stop water in its tracks.

Okay. I saw two comments here about thawing with water and both were slightly wrong. Hi. I’m a professional and here’s how this works: take the fish and put in a bag (like a ziploc) but NOT the bag it’s vacuum sealed in the freezer. Put in a bowl and run COLD water over it in a stream. (This doesn’t have to be full blast, just over a trickle will do) Do not use hot water. Do not just chuck it in a bowl of cold water.You can mostly leave it alone but if you turn it over so the water is running over both sides it’ll thaw a little quicker. For fish, it can be as little as 5-10 minutes depending on thickness.Additionally: you CAN use the microwave to defrost things/meats as long as you are going to immediately use them in whatever cooking you’re going to do. It’s not ideal for fish but it is possible.Happy cooking!

Whenever I read about the various ideas, I feel like I do not necessarily belong. Thinking about my practice, I never quite feel that it is deliberate enough.

Still, I tried their recipe as exactly as written and found it wasn’t quite right, which makes sense, because it is missing a key hollandaise ingredient: butter.

The old cookbook said: " Take enough butter." I say: "Do nottake too many notes." Both recommendations are hard to inter-pret except by trial and error.

Baby, I'm cookin' with gas

Polypropylene containers are autoclavable. The recommended autoclave cycle for empty containers is 121°C at 15 psi for 20 minutes. Care must be taken to allow free air circulation into and out of vessels during the autoclave cycle, especially during the venting and cooling stages. If the container is not properly vented, collapse or implosion (sometimes confused with melting) can occur. When autoclaving bottles and carboys, the cap threads must be completely disengaged from the container; the cap can be set loosely over the mouth opening at a rogue angle to ensure the threads don’t inadvertently engage. Once the container is completely cooled, the cap can be aseptically tipped into place and tightened down.

A simplified freezing point depression (FPD) equation was derived for calculating water activity (aw) of food systems. The aw values as calculated by FPD data agreed with literature data for a variety of foods to within ± 0.01 aw units. The FPD equation was found particularly useful for calculating aw values of frozen foods at temperatures between 273.1.5–233.15 °K (0 to −40°C).

Isabel: If things had gone a different way, and that moment that you describe hadn't happened, what do you think you would be doing, like what would be your dreams to do in the United States?Angelo: To have my store, to have my restaurants. I want my restaurant and I still want it.Isabel: What would you call it?Angelo: All styles, all around the world restaurant. That's what I want, all around the world restaurant. Something from every place. And that's what I wanted to, I want to travel the world, I want to learn every single style of cooking. I got Italian down, I got American style down, and I had a little bit of the London, English, all that. And I just want to keep learning, and I want to expand my portfolio, I want to learn as much as there is, and that's my dream one day to have my own store, maybe here in Mexico—most definitely here in Mexico because I really don't see any chances for me to go back.Isabel: So that's your plan for Mexico too, or your dream?Angelo: My dream to have my own store. That's my dream, that's my goal, to have my own restaurant, that's my passion. I love the reaction from the clients and I just love making good food.

Isabel: And you said you became a chef—you started at Applebee's—can you tell me what the restaurant experience was like becoming a chef and moving around from there?Angelo: Well, when we first got to the U.S , my dad got into construction and so after a few years he got tired of that physically—it was very physically demanding—so he got into the restaurant. By the time I was 16, he had already had his status. He was a very good cook, so he brought me along. I was under his training from then on. I got that spark again, to want to do something, because I saw everybody, how they treated my dad, and literally just because I had his last name, it was, "Okay, you got the job." And my dad was at a very prestigious level to where many people would call him offering jobs or—Isabel: Your dad was undocumented as well?Angelo: Yes. When I saw that, I was like, "Okay, I might not be able to go to college, but maybe I could become a manager, maybe I could have my own kitchen, maybe I could have my own store, my own restaurant." And so being under my dad's training gave me that spark. I overpassed my dad, there were points after three years in a restaurant where I wasn't my dad's son anymore, I was my own person. I could go up to people and they would be like, "Yeah, I know who you are." At first it was all like, "Okay, who are you?" “Well, I'm ____ son.” “Oh wow. Okay, well here you go.” But then after a while it was, "Okay, well we need you because we've heard of you and we need you to pick our store back up." And so after that, that was my goal to have a restaurant, my own restaurant.Isabel: What was your favorite restaurant to work at?Angelo: That's very difficult, but I would probably say Applebee's just because that's where I started, and it just brings so much memories of me learning, me getting that experience, me burning myself a lot. And so yeah, that was probably the best time of my life, working at Applebee's.Isabel: Even though you went on to surpass your father?Angelo: [Affirmative noise].Isabel: It's really cool. So, you have kind of like this going…Start pursuing cooking and kind of earning that prestige or going after your father. But then you also mentioned that you're doing this because you had to support a family. Were you living with your baby's mother at the time? Were you together?Angelo: Well it was very difficult because at the age of 16, my father had legal problems. He ended up going away for, I would say, half a year-a little bit more than half a year. Throughout that time, there was a point where I had to basically become the man of the house. My mom doesn't drive, so I would take her to her job and I would bring her back. There was many times where I had to drive at three or four in the morning. So at the age of 16, I wanted to become that. I wanted to become that man of the house. And really that's the main reason why I had my baby, because I said, “I could do this, I want this, I want to be a father, and I'm going to be a father.”Angelo: And so, at the age of the age of 16, I moved out of my parents' house. After three months of working, I moved out of my parents' house, got my own apartment. And I ended up working two jobs at a time to be able to support my family and be on my own. After a while it was very difficult. So, there were plenty of times where we'd be on our own, and then something bad would happen financially, and so we'd go back to our parents' house. It was just basically on and off being on our own and not being able to make it.Isabel: So you said you were 16, so did you say you were older when you were renting a house or an apartment or anything that you'd pretend?Angelo: Yes, when I was 16, I had to get fake IDs, fake social security cards, and so that's how I got my apartment. Even 16, I looked older than what I was, so it was really no problem for me to apply for an apartment, or anything like that.Isabel: Did the restaurants that you would work with or the people there know that you were undocumented or that are younger?Angelo: No.Isabel: How old were you when you were becoming the chef?Angelo: 16.Isabel: That's incredible. I'm learning how to like... the other day I Googled how to cook chicken [Both laugh].Angelo: It was very difficult, but I wanted to do that. I saw my father, and I wanted to be him. I wanted to be him.Isabel: So, I'm just still trying to wrap my head around this. So, I know you started at Applebee's, but when you started at the last restaurant you work for, it was this like English, British kind of style. It's more on the other ends of the Applebee's spectrum?Angelo: Oh very.Isabel: Very much like more high end?Angelo: [Affirmative noise].Isabel: How old were you when you were a chef for that restaurant?Angelo: I was 20, 21 years old.Isabel: So that's kind of like where your career span…still so incredibly young. So how old did they think you were when you were working for them?Angelo: Then I could say I was 21.Isabel: Okay, so then that's fine.Angelo: Yeah.Isabel: That's enough credit.Angelo: Yeah, by then they knew who I was. There was points where I would get called in from other stores and they would tell me, “Leave where you're at and we'll give you $3 more.” Literally, I've never made minimum wage. And so that's basically how about how I got to $15.50 at the end. The reason I went to the British restaurant was because I was at Applebee's, and me and my dad would bump heads. He was the top chef, and I would also be considered the top chef. So whenever we would work shifts, it was all like, "Okay, so who's in charge?"Isabel: Literally too many cooks in the kitchen.Angelo: So that's when I said, "Okay, well I got to be on my own. I got to do my own thing.: And thank God I was able to do it. I put my mind to it and I got my name out there.

On the other hand, in the process of roasting such polymeric compounds as melanoidins (which are potent antioxidants) and other compounds are formed.

Recipe from Use soy-bean flour to save wheat, meat, and fat (Washington, DC: U.S. Dept. of Agriculture, Office of the Secretary, 1918). 

Baobab Fruit Powder, Dried

Sumac Bran, Raw

For Burger Patties8 ounces (225 grams) mushrooms 1 medium carrot 1 1/2 cups (85 grams) broccoli florets 1/4 medium onion 2 medium garlic cloves 2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking 1 teaspoon smoked paprika 1 teaspoon chili powder 3/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 1 (15-ounce) can black beans, drained and rinsed 1/3 cup (35 grams) walnut halves (about 14 halves) 2 cups packed (85 grams) spinach leaves Handful tender fresh herbs like chives, parsley or cilantro (optional) 1/2 cup (100 grams) panko breadcrumbs 2 large eggs 1 tablespoon (15 grams) tomato paste 3/4 cup (115 grams) cooked brown rice Bread rolls, lettuce, tomato, cheese and favorite burger sauces

Ingredients10-12 oz. of tomato paste10-12 oz. of tomato paste1/8 - 1/3 cup of apple cider vinegar or white vinegar add 1/8 cup first - the full 1/3 makes a tangier ketchup (which we like). If you want more tang, add a little more at a time. White vinegar can also be used.1/8 - 1/3 cup of apple cider vinegar or white vinegar add 1/8 cup first - the full 1/3 makes a tangier ketchup (which we like). If you want more tang, add a little more at a time. White vinegar can also be used.1 tablespoon of sugar1 tablespoon of sugar1/2 teaspoon salt1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon black pepper1/2 teaspoon mustard powder1/2 teaspoon mustard powder1/2 teaspoon dried oregano1/2 teaspoon dried oregano1/2 teaspoon cayenne1/2 teaspoon cayenne1/2 teaspoon onion powder1/2 teaspoon onion powder1/2 teaspoon of garlic powder1/2 teaspoon of garlic powder1/4 teaspoon celery salt1/4 teaspoon celery saltpinch of ground all spicepinch of ground all spice

Breads containing 30% and muffins containing 50% flaxseed were rated better than their counterparts regarding overall acceptability scores.

1/4 cup (60 mL) ground flax3/4 cup (175 mL) warm water1/2 tsp (2 mL) salt2 tsp (10 mL) canola or flax oil1 3/4 cups (425 mL) all-purpose flour (approx)

The unique Umami characteristic of Dried Shiitake is Guanylate. This Umami component is created during the drying and rehydrating process, and not available in Fresh Shiitake.

Preheat the oven to full whack.

Plantains are higher in starch than bananas, low in sugar and is similar to a potato in texture. Plantains have similar nutritive value as fresh bananas plus vitamin A, and are an excellent source of carbohydrates, according to the University of Florida Extension. Plantains are also a good source of vitamin C and are low in sodium and calories.

Green plantains taste more like a potato with a starchy texture. Because of this, plantains are not suitable for eating raw unless they're very ripe,