This quick Coq au Vin recipe is really fabulous served with rice, Noodles. I love being able to fix this gourmet dish in 30 minutes and still have it turn out so delicious.
# INGREDIENTS
* 3 tbsp all-purpose flour
* 1tsp dried thyme
* 1tsp salt and pepper
* 6 boneless chicken thighs
* 2 Tbsp olive oil
* 1 cup sliced mushrooms
* 2 cups chopped carrots
* 200g bacon your choice
* 3 large tomatoes chopped
* 2 cups dry red wine
* chopped fresh thyme
# DIRECTIONS
In a shallow skillet combine flour, thyme, and salt. Dip chicken in flour mixture to coat both sides, shake off excess.
In a skillet on a medium high heat, heat oil, brown the chicken until golden brown, 3-4 minutes each sides, remove from pan, keep warm.
In the same skillet, brown onion, bacon if you eat, bacon if don’t leave it out and add mushrooms, carrots stir for 2 minutes and add tomatoes stir until tomatoes are tender.
Add chicken, dry red wine let it boil to reduce to half and add broth or water, reduce the heat and simmer until chicken it’s done.
Add chopped thyme and simmer for 2 more minutes, then serve with, potatoes, rice or pasta.
Ab big thanks to you all. See you tomorrow when you have prepared it.
Attending culinary school is a great path to choose if you’d like a career in the restaurant and hospitality industry, even become a chef or restaurant owner one day. But your options aren’t limited to working in a restaurant kitchen once you’ve completed your program there are so many paths you can follow with your.
One of these options is to work as a recipe developer.
* What is a recipe developer?
As the name suggests, you’re responsible for creating new recipes often alongside a chef for restaurants, special events, and cookbooks. You might ind yourself working at a restaurant, even a large commercial kitchen, or in your own.
You might even develop recipes and share them online as a food blogger or get paid to develop recipes for other bloggers.
* What kind of experience do I need?
Most recipe developer have spent time in a professional kitchen and have basic training from a culinary schools. While they may not have been professional chefs, they have experience in some aspects of food service, restaurant, hotels so they understand the industry.
* How do developers write recipes?
Writing is, in fact, every small part of the process the largest part will include researching and reading you’ll spend a great deal of time reviewing cookbooks, reading books about the culinary arts, even magazines that focus on food.
Your research might include fitting the recipe to a particular Niche, vegan, dairy-free or perhaps needing to incorporate a specific ingredients.
* How do recipe developers approach their work?
Your basic knowledge and research will only take you so far. A successful recipe developer has a certain perspective and ways of thinking about their craft.
They’ll look at a meal and think about what can be replaced to achieve a variety of goals, improving the flavors or adding in new cultural influences. A great recipe developer is thinking about food – – all the time.
* How can I become a recipe developer?
I always tell the up coming chefs that it’s important to keep eyes peeled on the job boards for new opportunities.
Again, research comes into play as you set your new career path.
Many recipe developers start out as a line cooks. This high-pressure positions in the kitchen will give you a very through understanding of how your recipe will make it from the page to the plate.
Did you enjoy this article? Then you’ll probably like this one too!
* 5 tips for how to become a personal chef
A big thanks to you from ; chef ssentongo Geoffrey.
I made these one year ago as breakfast a way to save time of making scrambled eggs one by one and they were a big hit. I have to make a large batch because of my customers can polish them off in a short amount of time.
* INGREDIENTS
~ 1 tray of eggs beaten
~ 1 tsp salt and pepper
~ 3 garlic chopped
~ 1 cup sliced mushrooms if you like
~ 1 can sliced deli-hum chopped your choice
~1 onion chopped
~ 1 cup shredded cheese
* Directions
– pre-heat oven to 350°, in a large bowl, whisky eggs, salt, pepper and garlic until blended. Stir in mushrooms, onions, hum, and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups.
Bake for 18-20 minutes or until eggs are set.
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For an American take on, classic Russian comfort food, I turned beef stroganoff into a sandwich, it comes together fast, and it tastes good.
* INGREDIENTS
~ 500g ground beef sliced
~ 1 cup sliced mushrooms
~ 1 onion thinly chopped
~ 1 envelope ranch dip mix
~ 1 cup sourcream
~ 1 French bread
~ 2 cup shredded mozzarella
* Directions
– pre-heat broiler, in a large skillet, cook beef, mushrooms, pepper and onions. Over medium heat until beef is tender. Breaking up beef into crumbles, 8-10 minutes, drain and stir in dip mix and sour cream.
– Cut French bread horizontally, in half, place halves on a grilling pan to taos it pu on baking sheet put side up.
– spoon beef mixture over bread. Sprinkle with cheese then bake until golden brown.
If you’re attending a culinary arts school it’s natural to assume that you’re training to work in a restaurant. That’s a great career choice, but there are so many jobs for culinary graduates.
Read on to explore all the career options available.
* Restaurant careers
Working in a restaurant is the abvious choice for someone with a culinary education. There is a range of positions in a kitchen.
~ An executive chef
~ A sous chef
~Several line and station chefs
~ cooks, prep-cooks and outside the kitchen, such as an expediter.
* Catering careers
Catering is similar to a restaurant setting but is typically larger orders for special events-festivals, weddings and conferences.
The kitchen brigade will be structured in the same manner as a restaurant kitchen,and again you’ll have to work your way up.
* Pastry chef
If you decide to specialize in pastry arts you’ll have opportunities at bakeries, some grocery stores, hotels, fine dining and many catering companies.
* Personal /private chef
One of the more unique jobs for culinary graduates is working as a personal or private chef.
If you like the idea of working for yourself and want to have more control over your customers, this might be a good fit for you.
* Recipe developer
If you enjoy experimenting in the kitchen, and you’re willing to do the constant research required, working as a recipe developer can be a very rewarding career choice.
* Food writer
You can combine your culinary education with your writing skills and work as a food writer. There’s a demand for writers both online-blogs, for-example and in print publications like magazines and newspapers.
* Food stylist
When considering jobs for culinary graduates, food stylists are often overlooked. If you have an artistic plan, combining it with your culinary skills may be a good career choice. Food stylists are people who arrange food in beautiful ways so it can be photography or display.
What to read Next…!
~ looking at the projected job outlook for chefs..
~ The importance of measurement in the kitchen…
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It’s a little more complicated than simply learning a few basic, declaring yourself a “chef”, and going out to look for a job. You may be a great cook, but professionals in the food service industry makes a distinction between cook’s and chefs, so patting “chef” on your resume is inadvisable until you’ve truly earned the title.
* How do you earn the title of “chef?”
That’s what this guide is about : how to earn the title of “chef” with the broadest application across the industry.
While, it’s technically possible to become a chef without formal education, it’s a myth that credentials in the restaurant and food service industry don’t matter.
Credible skills for success in the industry include;
~ Technical skills :
Cooking methods, knife skills, seasoning, pastry, Plating and flavor profiles.
~ Professional skills :
Including “experience during an industry externship and other hands-on training in professional kitchen”.
~ Business skills :
Understanding profit and loss, writing business plans and managing restaurant operations and more.
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This is the perfect weeknight curry-it’s primarily comprised of ingredients you probably already have on hand :
Chicken, onions, garlic, pantry spices, heavy cream and tomatoes.
# wait, shouldn’t there be curry powder in this curry?
Curry powder is simply a combination of various of ground species, which are present in this recipe!
This combination of various species will yield that familiar curry flavor and its on the milder side.
# what condiments should I serve with this?
Chutney or mango pickle are great.
* Ingredients
* 2 Tbsp oil
* 1 onion chopped
* 2 lb bone-in chicken thighs cut into bit size
* 1 tbsp garlic and ginger
* half tsp turmeric
* 1tsp Coriander powder
* 1tsp cumin powder
* 2-3 tomatoes chopped
* half cup cream
* chilies on your taste
* 1 piece cinnamon stick
* chopped fresh Coriander
* salt and pepper
In a large pot over a medium high heat, heat oil, Add onion and saute until translucent. Add chicken and stir until no pink. Add garlic, ginger, tomatoes and stir for 5 minutes. Then Add dry spices, keep stirring for 10 minutes and then add water or broth bring to a boil and add cream, on low heat simmer for 5 minutes done.
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Opening a restaurant is a dream for so many cooks and chefs. Being able to call the shorts and share your own food vision with your community is truly special. A restaurant has more “moving parts” than many other types of culinary entrepreneurship, so both food and business education will be key ingredients in your success.
* BECOMING A RESTAURANT OWNER
1 – Create a business plan
* who are you serving and where?
* what kind of food will you make?
* what gap are you filling in your local market?
* How profitable do you think you can be?
You’ll need to answer all of these questions before you can start building out your concept.
2 – Secure Funding
Most entrepreneurs can’t start a restaurant without any outside funding.
3 – Find and outfit your space
Once you’ve signed that lease, it all gets real! You’ll need restaurant furniture, kitchen equipment and glassware, working utensils-the works! Make a checklist so you don’t forget anything.
You’ll need to hire your managers, kitchen team and service staff in advance, so they can be well trained on the menu and service style.
4 – Have a grand opening
When the menu is ready, and the restaurant looks like a restaurant, it’s time to welcome the public. Promote your grand opening on social media and in the local press to make sure it’s a hit.
HOW AND WHY FRENCH CUISINE CAME TO ROLE THE WORLD?
Welcome to :bite my plate page
Author : chef ssentongo Geoffrey
French cooking
French cooking is considered to be the most prestigious and respectable cuisine in the world. With it’s formal techniques, appreciation for fresh ingredients and simple flavours, pride in presentation and rich colourful history, French cuisine has come to rule the world.
To become a skilled chef, you must have extensive knowledge of French cooking fundamentals.
* But how did French cuisine come to be so acclaimed?
Let’s explore the many ways French cuisine has impacted food and culture around the world.
1 – medieval French cooking
Back then, nobility dined on multi-course meals composed of wild game meat, fruit, and grains. While peasants ate diets the high in vegetables and legumes.salt and imported spices were widely used in the kitchens of the elite and were considered a status symbol.
– How French cuisine spread?
Over the years, as cultures shifted and transformed a cross the world, so did cooking in France. Cooking found throughout the Middle Ages began to lighten and dishes in France began to shape into a cuisine we would more readily recognise today. It wasn’t until the 1600s that cookbooks and documented technique, but were published. Leter French cuisine Expanded be yound France’s borders and chefs from around the world studied these guides.
2 – what is Haute cuisine?
Haute cuisine translates to “high cuisine” and refers to a shift in the French cooking from an emphasis on abundance and quality to an emphasis on moderation and quality.
3 – The foundations of French cooking
Still most chefs would agree that technique, ingredients and the dining Experience are important components of this cuisine.
TECHNIQUES
French cooking techniques requires patience, skills, and attention to detail. These take years to master, but should be studied by all aspiring chefs.
* – mise en place
Means everything in its place,before cooking a dish, a chef organizes their tools and prepares, cuts and measures their ingredients. Everything should be close at hand and ready to go when it’s time to cook.
* – SAUTE
Sautéing, is a technique of cooking ingredients in a pan coated with oil or butter over medium to high heat.
* – BRAISE
Braising is a Combination of cooking methods used to cook meat or vegetables in a covered pot over low heat until the products are tender.
* – CONFIT
To confirm an ingredient require salting and cooking the product in fat.
* – FLAMBE
Flambé involves the use of flammable alcohol, when the alcohol is set on fire or flamed, it burns the alcohol away in more seconds while leaving the aroma of the liquors main flavour.
* – INGREDIENTS
Another marker of French cuisine that differentiates it from others is the use of high quality ingredients. French dishes often use simple ingredients transformed by artful techniques.
* – DINING EXPERIENCE
Dining experience, requires careful presentation, elegance and commitment when eating.
Please, start here to get there…
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Here’s your guide to the most well-known types of steaks :
1- FILET MIGNON :
Is the name of the steak cut from the beef tenderloin, a long cylindrical muscle that runs along the spine. It’s one of the most expensive cuts of beef. This steaks have almost no fat content, so you definitely don’t want to overcook them, or they will dry out.
2 – SIRLOIN STEAK:
Sirloin steak, Sometimes called top sirloin, these boneless steak come from the sirloin section, near the rear of the animal.
3 – T-BONE OR PORTERHOUSE :
These “T-bone” shaped steak are a favorite of meat lovers. Because they actually contain two steaks; the strip and tenderloin they’re cut from the short loin and are always sold on the bone.
4 – RIBEYE STEAK
The Ribeye is the juiciest, most marbled steak. Its cut from the center of the Rib section and sold as bone-in or boneless steak.
5 – TOMAHAWK STEAK
This flintstone-looking cut is basically a Ribeye steak that wasn’t cut off of the Rib bone. Its thickness depends on the thickness of the bone, but they’re generally in the neighbourhood of two inches thick.
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We will update this post for more types of beef cuts.
Eating well is a daily struggle. There are so many tempting treats out there that making health-conscious. Choices may feel like an impossible mission. Luckily, I have attached the answer. These healthy alternatives to your favourite foods are as satisfying as their original versions.
Here are some good-for-your options that will keep you up coming back for more chack up daily recipes on our Facebook blog page.
# Have poached egg on toast…!
*- How do you like your eggs in the morning?
The way you cook your breakfast could make a big difference. When it comes to your health put simply, a large poached egg contains around 72% calories while a fried egg contains closer to 90%calories.
Changing your cooking method could eventually seve you a load of calories.
# Have vegetable omelet not cheese omelet
Stop packing your omelet full of cheese every day! For a variety of flavour, why not choosing some healthy vegetables for your next meal?
For example, you could fill your omelet with some sliced up tomatoes, Bell peppers and onions. Try it for yourself and make changes every time you make omelet with different types of fillings and see.
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We possibly post recipes every week and we are willing to answer your questions on the comment box for everyone.
* what is the best dish for a beginner cook to try?
I asked star chefs from all over their recommendations.
Here’s what they had to say…
1- “You learn temperature control, working with butter and not burning it,caramelization , that you can screw up easily. If you don’t control temperature and egg,cookery” don’t use expensive items first, because you’re a neophyte and can’t waste good ingredients.
2 – ROAST
” perfecting a roast chicken with vegetables is an art ” says legendary chef Emeril lagasse. I’ve also used a basic roasting pan that I’ll line with my potatoes. If the root vegetables are large, I’ll either cut them or blanch them a little so they all cook evenly, depending on the size of the chicken.
3 – Spaghetti carbonara..
“Distes like that have stood the test of time for a reason; people like it” says Michael Tusk chef/co-owner of Quince.” It also doesn’t have a lot of ingredients, so you can focus on what kind of spaghetti would be best, what kind of guanciale, black pepper, Eggs, parmigiano or pecorino. It’s a dish I like to make because it makes me think a lot.
4 – whole roasted fish…
“It’s not very hard to do and results are great ” use any fish like Tilapia fish because the cooking time will be less more quicker. When the dorsalfin pulls right out,you know the fish is done.
5 – Cream-Based soup..
” they all have the same basic ingredients” onions, garlic, and chicken or your vegetables of choice then cream and butter.
The key is how you finish it at the end .Adjusting the salt, the acid, it’s all a matter of tasting, that’s one of the ways I get my cooks to learn how to work their palate out.
6 – Garden Salad..
“The most important thing is to know how to make a garden salad “, And to do that you have to be able to make a really good vinaigrette. People often overdo it, take a mortor and pestle, pound a fresh cloves of garlics, put a little salt in there and a good quality vinegar, whisk in olive oil, fresh cracked pepper and dice a shallot you’re done.
What to read next?
How to get out of a cooking rut..
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Of course you expect the food at your restaurant to be memorable, but often equally as memorable as the service and experience. You will find the staff is very attentive, doing things like folding your napkins if you go to the bathroom, cleaning crumbs off of your table .
If you go to the kitchen you find cooks prepping for lunch. At the end you expect great service to make the customers feel comfortable and enjoying there meal at the end it will give them a memorable dining experience.
What to read next?
Tips for cooking without a recipe!
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Operating and control of the F & B department, Reports to ; hotel director direct subordinates:
* Bar manager, Restaurant manager, executive chef, Hotel cost controller; single 1.
1. PROFILE:
must have received skills in public relations, computer knowledge, stock control system, poss system at least six years in food and beverage department in addition to management school with at least three years in management position minimum of four years kitchen/ store/ financial background preferred. Management functions and ability to communicate with all levels of personal, check cost control organization of a catering department.
2. RESPONSIBILITY:
Food and beverage outlets, storage and provision areas Garlegs, staff neess, waste disposal and sanitation, health and hygiene. Standards set in the Hotel,conduct trainings, Executive chef quality, timing, service level, inventory levels, ONB Revenue.
Communication provide a two way line for staff dealing with problems, and proposals.
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Before you dash off and ping out to new restaurant in town with a mouthwatering menu , remember reviewing restaurants isn’t all about a free meal. Its about trust and building relationships.
So let’s get right and take a look at the steps, food you should consider when approaching restaurant’s for review.
1- why do you want to review a restaurant?
First up, before you even put hand on your head take a step back and be honest with yourself-why do you really want to review a restaurant?
Are you just in for a free meal and a night out?
If we’re all truly honest, the thought of a free meal in exchange for a couple of services appealing. But it shouldn’t necessarily be the reason for approaching a restaurant;unless you’ve got no qualius whatsoever. I wouldn’t recommend it though.
Your reason might be somehow simple, may be the restaurant is a great match with your thoughts or you have learnt about restaurant operation business and you would like to start.
TOP TIPS:
Make a list of all your reasons why-it will help you when you reach out to start restaurant service its about potential.
Remember, it’s not just about what you can offer in the restaurant, it’s about what they want to be offered.
2 – DO YOUR HOMEWORK:
Remember I said that that reviews are more about building relationship than a free meal? That’s where your doing you homework comes in . But just the same as knowing your reasons, doing your background research is vitally important.
TOP TIPS :
Follow a restaurants that you would like to start and start engaging on a research for how to start operating the business and services.
3 – TIME TO REACH OUT;
You’ve brainstormed, done your homework and you’re now ready to go out to start a restaurant.
You’ve already put a lot of effort into getting this, so you don’t want to throw it all away with something cobbled together and sent off in 30 seconds flot, do you? No….
TOP TIP
* Take your time, don’t just rush out with the hope you’ll not get what you want.
* Let your personality shine through, not only for your hat for the service your are giving out.
* Keep it friendly and polite, remember to build a strong relationship. Don’t be aggressive and demanding that’s why the restaurant won’t work out.
* Remember why you decided to start a restaurant business.
* Finally, think out side the box how all your ideas will work together. Don’t just assume that restaurant is the best of all business.
4 WHAT HAPPENS NEXT?
Great news, the restaurant side gal’s! You have a fabulous spot service hough your experience to the top of your thought. But there’s still work to be done.
So , what are you waiting for ?
Always remember, there’s no guarantee that on your restaurant all will go well, think very fer and continue working hard. With your-effort and relationships.
By following these steps you should be able to achieve more great in restaurant service.
Big thanks to you 🙏 all my followers
Next we will look at,
* Running a restaurant successfully
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Things chefs want you to stop doing in the kitchen!
I know our way around the kitchen but we definitely have more in common with the contestants of Nailed it than Top chefs muster, which means that we’re inevitably making some mistakes when we cook.
To find the errors of our ways, we checked in with professional chefs from around the world for the one thing they wish amateurs would stop doing.
1 – making a difficult menu alot of the cookbooks that are on the market are very nice for chefs, but totally not suitable for the beginner or home cooks. I think the key is keeping it simple.
2 – mindlessly choosing ingredients, I wish that people would put more love and care into the ingredients they choose and how they treat them.
3 – Following recipes too straightly. “if you’re a beginner, recipes are of course very useful, but cooking is about using your senses and intuition to become a better chef.
4 – Making the same every day, I admit this is a strange pet-peeve for a pastry chef! Using a recipe is a good guide. But the dish should be your creation as a chef.
Under or over-seasoning. Many people have a skewed perception of salt and how to use if firs, you should be using kosher salt some types.
4 – Not, seasoning to taste. Although recipes will call for a quarter of a teaspoon of salt, there’s a chance that whatever you’re seasoning may need more or less salt than the recipe calls for.
5 – Over using spices. Many people don’t understand how careful you must be when using a strong spice. You can’t let one spice over-power the other flavours of your dishes.
6 – Throwing random spices into your dishes. It won’t taste good. Know your spices and learn how to use them properly.
7 – Waiting until you’re done cooking to clean. Home cooks do clean as they go you may think it might be faster and easier to clean up after cooking that is not true.
8 – Leaving knives in the sink or running them through the dishwasher. It’s not only dangerous, but it’s also the number-one way to dull your knife and shorten it’s lifespan.
9 – Shaking your pans. Amateurs cooks tend to shake their pans alot because they see chefs doing that on TV. Shaking a pan to move things around actually cools down whatever your cooking and prevents caramelisation.
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FACTS: prep cooks are the ansang heroes of the restaurant industry. That’s because they have the difficult task of cutting, preparing, and cooking everything needed for a restaurant which is not an easy job. But they have some super practical tricks up their sleeves for making cooking easier.
1} Read your recipes before starting to cook. Then gather everything you need and begin working in stages. 2} Make a prep list to help you work smarter and stay on track. A big thanks to all, please remember to like, comment and share to your friends. Am CHEF SSENTONGO GEOFFREY from chef’s ideas. See you next.
HEALTHY MEALS 