#brunoise
Text
Fine Brunoise
Great brunoise (obvious “broon-wahz”) is a fundamental culinary arts blade cut which is basically a small dice determining 1/16 inch × 1/16 inch × 1/16 inch. It’s created by very first producing a fine julienne and then sufficing into cubes.
For photos of the fundamental blade cuts, see this Blade Cuts Picture Gallery.
You can learn more concerning each of the standard knife cuts via the links listed below:
– Huge Dice
– Batonnet
– Tool Dice
– Allumette
– Tiny Dice
– Julienne
– Brunoise
– Fine Julienne
As well as for more concerning blade cuts, see the Main Blade Cuts Web Page.
0 notes
Text
Techniques de découpes des légumes
Taillage des légumes ou des fruits en paysanne, brunoise, macédoine, bâtonnet, julienne... Pas toujours facile de s'y retrouver quand on souhaite tailler fruits et légumes dans les règles de l'art.
Recettes, techniques, trucs et astuces pour cuisiner comme un chef !
Techniques / Références / Techniques
TAILLAGE DES LÉGUMES ET DES FRUITS, 55 DÉCOUPES EXPLIQUÉES
Taillage des légumes ou des fruits en paysanne, brunoise, macédoine, bâtonnet, julienne… Pas toujours facile de s’y retrouver quand on souhaite tailler fruits et légumes dans les règles de l’art.
Voici la définition en image de 55…
View On WordPress
#économe#émincé#éplucher#batonnet#brunoise#chiffonnade#couteau#cubes#découper#découpes#decoupes de legumes#econome#haché#julienne#légumes#mandoline#mirepoix#paysane#rondelles#siflet#sommité#spaghettis#zester#zesteur
0 notes
Text
my mother is not in the house atm which means i am forced to provide food for myself
#which is frankly terrifying. i took (had no choice but to take) a cooking class back in grade TEN what makes yiu think i rememebr anything#but the words chiffonade and brunoise. i dont even know what those are atp. god save me#notes from adi#me vs the kitchen!
1 note
·
View note
Text
𝚜𝚘𝚖𝚎𝚝𝚑𝚒𝚗𝚐 𝚒𝚗𝚝𝚘 𝚗𝚘𝚝𝚑𝚒𝚗𝚐 (𝚊𝚋𝚋𝚢 𝚊𝚗𝚍𝚎𝚛𝚜𝚘𝚗 𝚡 𝚛𝚎𝚊𝚍𝚎𝚛)
----𝐩𝐚𝐢𝐫𝐢𝐧𝐠 - 𝐜𝐡𝐞𝐟!𝐚𝐛𝐛𝐲 𝐚𝐧𝐝𝐞𝐫𝐬𝐨𝐧 𝐱 𝐫𝐞𝐚𝐝𝐞𝐫
----𝐬𝐮𝐦𝐦𝐚𝐫𝐲 - 𝐘𝐨𝐮 𝐚𝐧𝐝 𝐀𝐛𝐛𝐲 𝐚𝐫𝐞 𝐜𝐞𝐥𝐞𝐛𝐫𝐚𝐭𝐢𝐧𝐠 𝐲𝐨𝐮𝐫 𝟓 𝐲𝐞𝐚𝐫 '𝐅𝐫𝐢𝐞𝐧𝐝𝐢𝐯𝐞𝐫𝐬𝐚𝐫𝐲' 𝐚𝐭 𝐃𝐞𝐥𝐢𝐜𝐚𝐭𝐞𝐬𝐬𝐞, 𝐭𝐡𝐞 𝐫𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐬𝐡𝐞 𝐰𝐨𝐫𝐤𝐬 𝐚𝐭, 𝐚𝐧𝐝 𝐬𝐡𝐞 𝐰𝐚𝐧𝐭𝐬 𝐞𝐯𝐞𝐫𝐲𝐭𝐡𝐢𝐧𝐠 𝐭𝐨 𝐛𝐞 𝐩𝐞𝐫𝐟𝐞𝐜𝐭 𝐟𝐨𝐫 𝐲𝐨𝐮.
----𝐜𝐨𝐧𝐭𝐚𝐢𝐧𝐬 - 𝐚 𝐥𝐨𝐭 𝐨𝐟 𝐭𝐚𝐥𝐤 𝐚𝐛𝐨𝐮𝐭 𝐟𝐨𝐨𝐝, 𝐨𝐯𝐞𝐫𝐝𝐞𝐬𝐜𝐫𝐢𝐩𝐭𝐢𝐨𝐧, 𝐭𝐡𝐞 𝐭𝐢𝐧𝐢𝐞𝐬𝐭 𝐛𝐢𝐭 𝐨𝐟 𝐠𝐨𝐫𝐞, 𝐚𝐛𝐛𝐲 𝐨𝐠𝐠𝐥𝐢𝐧𝐠 𝐭𝐡𝐞 𝐫𝐞𝐚𝐝𝐞𝐫 𝐚 𝐥𝐢𝐭𝐭𝐥𝐞, 𝐝𝐫𝐢𝐧𝐤𝐢𝐧𝐠 𝐚𝐧𝐝 𝐬𝐦𝐨𝐤𝐢𝐧𝐠 (𝐛𝐨𝐭𝐡 𝐚𝐛𝐛𝐲 𝐚𝐧𝐝 𝐫𝐞𝐚𝐝𝐞𝐫), 𝐥𝐚𝐧𝐠𝐮𝐚𝐠𝐞, 𝐥𝐢𝐭𝐭𝐥𝐞 𝐛𝐢𝐭 𝐨𝐟 𝐟𝐥𝐮𝐟𝐟, 𝐥𝐢𝐭𝐭𝐥𝐞 𝐛𝐢𝐭 𝐨𝐟 𝐚𝐧𝐠𝐬𝐭, 𝐚𝐛𝐛𝐲 𝐟𝐫𝐞𝐚𝐤𝐢𝐧𝐠 𝐨𝐮𝐭 𝐚 𝐥𝐢𝐭𝐭𝐥𝐞, 𝐬𝐨𝐦𝐞𝐰𝐡𝐞𝐫𝐞 𝐢𝐧 𝐛𝐞𝐭𝐰𝐞𝐞𝐧 𝐩𝐥𝐚𝐭𝐨𝐧𝐢𝐜 𝐚𝐧𝐝 𝐫𝐨𝐦𝐚𝐧𝐭𝐢𝐜 𝐢𝐧𝐭𝐞𝐫𝐚𝐜𝐭𝐢𝐨𝐧𝐬
----𝐬𝐨𝐫𝐭 𝐨𝐟 𝐩𝐫𝐨𝐨𝐟𝐫𝐞𝐚𝐝
——wc - 2.4k
----𝐌𝐈𝐍𝐎𝐑𝐒 𝐃𝐎 𝐍𝐎𝐓 𝐈𝐍𝐓𝐄𝐑𝐀𝐂𝐓! 𝐓𝐇𝐀𝐓 𝐆𝐎𝐄𝐒 𝐅𝐎𝐑 𝐌𝐘 𝐖𝐇𝐎𝐋𝐄 𝐁𝐋𝐎𝐆
----𝐚/𝐧 - 𝐭𝐡𝐢𝐬 𝐢𝐬 𝐦𝐲 𝐟𝐢𝐫𝐬𝐭 𝐭𝐢𝐦𝐞 𝐩𝐮𝐛𝐥𝐢𝐬𝐡𝐢𝐧𝐠 𝐚𝐧𝐲𝐭𝐡𝐢𝐧𝐠 𝐨𝐧 𝐡𝐞𝐫𝐞, 𝐬𝐨 𝐩𝐥𝐞𝐚𝐬𝐞, 𝐏𝐋𝐄𝐀𝐒𝐄 𝐭𝐞𝐥𝐥 𝐦𝐞 𝐰𝐡𝐚𝐭 𝐲𝐨𝐮 𝐭𝐡𝐢𝐧𝐤 𝐚𝐛𝐨𝐮𝐭 𝐢𝐭. 𝐈 𝐰𝐫𝐨𝐭𝐞 𝐭𝐡𝐢𝐬 𝐚𝐟𝐭𝐞𝐫 𝐟𝐢𝐧𝐢𝐬𝐡𝐢𝐧𝐠 ‘𝐭𝐡𝐞 𝐛𝐞𝐚𝐫’ (𝐰𝐡𝐢𝐜𝐡 𝐢𝐬 𝐩𝐡𝐞𝐧𝐨𝐦𝐞𝐧𝐚𝐥 𝐠𝐨 𝐰𝐚𝐭𝐜𝐡 𝐢𝐭 𝐫𝐧) 𝐚𝐧𝐝 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐫𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐤𝐢𝐭𝐜𝐡𝐞𝐧 𝐜𝐨𝐦𝐦𝐮𝐧𝐢𝐭𝐲 𝐛𝐫𝐚𝐢𝐧 𝐫𝐨𝐭. 𝐭𝐡𝐢𝐬 𝐭𝐮𝐫𝐧𝐞𝐝 𝐢𝐧𝐭𝐨 𝐚 𝐥𝐨𝐧𝐠, 𝐫𝐚𝐦𝐛𝐥𝐲 𝐬𝐨𝐫𝐭 𝐨𝐟 𝐟𝐢𝐜, 𝐛𝐮𝐭 𝐈 𝐫𝐞𝐚𝐥𝐥𝐲 𝐰𝐚𝐧𝐧𝐚 𝐤𝐞𝐞𝐩 𝐰𝐫𝐢𝐭𝐢𝐧𝐠 𝐬𝐨 𝐈'𝐦 𝐠𝐨𝐧𝐧𝐚 𝐰𝐨𝐫𝐤 𝐨𝐧 𝐭𝐡𝐚𝐭 <𝟑 𝐈 𝐡𝐨��𝐞 𝐲𝐨𝐮 𝐞𝐧𝐣𝐨𝐲 𝐢𝐭.
----𝐝𝐢𝐯𝐢𝐝𝐞𝐫𝐬 𝐛𝐲 𝐜𝐚𝐟𝐞𝐤𝐢𝐭𝐬𝐮𝐧𝐞 (𝐭𝐮𝐦𝐛𝐥𝐫) 𝐚𝐧𝐝 𝐩𝐢𝐜𝐭𝐮𝐫𝐞 𝐟𝐫𝐨𝐦 𝐟𝐫𝐨𝐦 𝐚𝐧𝐚!!(𝐩𝐢𝐧𝐭𝐞𝐫𝐞𝐬𝐭)
<3
Abby was in an exceptionally agitated mood for most of the evening, but she believed, in her shoddy wisdom, that nobody could really tell.
“I swear to God if there is even a single parsley flake out of line, none of you are gettin’ outta here alive tonight.”
“I need everything to be going 500% faster and, at least, 1000% more smoothly, assholes! Got it?!”
“Whoever the fuck keeps chopping the carrots medium dice style instead of brunoise is getting their fucking face ripped off before dessert’s been sent out. Pull it together!”
A shaky chorus of “Yes, Chef!’s” reverbed through the steely silver restaurant kitchen, bouncing on and off of the spotless appliances and shiny tiled walls, and meshing with the clangs!, shlicks!, and plops! that regularly sound in the back of Delicatesse.
Yeah, she was hiding it pretty well if she did say so herself.
No one could really blame her, though. Not with how badly she needed things to go exquisitely tonight.
And everyone knows how sorry she is for snapping and raising her voice and throwing things (they’re all confident that tomorrow she’ll shuffle in with her hands clasped behind her back, head hanging towards the floor, eyes flitting from place to place spilling with hundreds of apologies and a box of syrupy treats for them all to enjoy until they’ve thoroughly forgiven her), because everyone knows that she honestly can’t help herself when it comes to pleasing you.
So, when half a month ago she had broken the news that you, her absolute favorite person in the entire galaxy, was going to be eating at the restaurant in a couple of weeks for your fifth ‘Best Friendiversary’, they kind of knew exactly what to expect from Chef Abby.
She had even put together a small team of her most talented subordinates to carefully craft a separate menu to be used specifically for tonight. Days spent tasting and testing various combinations of sauces and vegetables, grains and flavorful meats to ensure that your taste buds could never find an equal competitor.
She knew you better than anybody else did, of course, so after finalizing each dish, she could only count down the seconds leading to your arrival.
It didn’t matter if its entirety was a nightmare to prepare, as long as you could sincerely feel the affection emanating from each serving.
She needed you to love every diminutive detail, or she wasn’t sure what she’d end up doing.
Chef Abby is much, much too busy clenching and unclenching her hands around the late afternoon air to even think about facing you right now.
Okay, she’s definitely thinking about it. She’s probably spending an unsettling amount of time trying not to if she’s being honest with herself.
She knew that you would search every inch of the kitchen for her once you finished your food, and she was beyond pissed at herself for hiding behind the building like a frightened kitten, but she just couldn’t take it.
You, amiable, kindly, lovely, you had arrived 10 minutes before dinner was set to begin. This wasn’t a problem considering that the team was completely prepared for your arrival hours ago, but it did mean that Abby’s already teetering blood pressure reached an all time high after spotting you through the tiny door window.
A flicker of regret panged in the back of her head.
If she knew you would be wearing that dress, a sparkly, strapless little number that you’d definitely been saving for this exact occasion, she would’ve begged you to curl up on your sofa with her and watch shitty horror movies until sunrise.
An incredibly devastating display, she found it. Watching you waltz out of line to your specially reserved table, in heels that made your calves look so damn pretty. And when you smiled up at the hostess after laughing at whatever sappy line she just fed you, Abby wanted to kick down the house entrance and hand feed you herself.
But, naturally, what she ended up doing instead was accidentally burning herself on a hot stove and going out for a smoke break immediately after.
She’d been pacing in the warm summer breeze for maybe half an hour now, and she didn’t see any end in sight.
Fuck, she needed a drink.
And you. She thinks that she very much needs to see you no matter how quickly her heart finds its way to her throat.
You think it’s supposed to be fish.
In fact, you’re pretty sure of it.
The lightly colored coating of orange and gold forming the crisp outer layer is familiar, inviting in the way it's positioned over a pile of cleanly-cut potato wedges, and flanked by three other pieces just like it.
But considering the last three courses that were served (each a more troubling, but certainly delicious fanciful “deconstruction” of a totally normal, totally acceptable, already amazing dish than the next), caution wasn’t entirely off of the table for now.
So, when you pick up your fork and knife, and slowly separate one crunchy hunk into two, the simple sight of pearly white cod meat almost makes you split your bottom lip in joy.
Abby was right. Fine dining really is its own ‘russian doll’ experience. Chocked full with at least a thousand “what the fuck am I looking at?!’s” before the main course has even been served.
You’re only a little embarrassed when, after placing a fish/potato/tar-tar sauce amalgamation onto your tongue and chewing it eagerly, a soft moan followed by a surprised exclamation of “holy fucking fuck” escapes from your lips.
You weren’t even aware that something so straightforward could be this good.
It was like biting through the most tender memories of childhood meals brimming with laughter and ease, and snacks quickly snatched from the kitchen cabinet when you were positive the churning hunger you felt from a 12-hour on call would have you nipping at your own arm for the smallest form of sustenance.
And yes, sure, maybe you’re venturing into overdramatics a little, but it truly tastes like the chef has transformed you into a malnourished zombie, cut their own frontal lobe out of their skull, and fried it in bread crumbs and cornstarch before gently setting it beside all of your favorite condiments and telling you to dig in.
You suppose, however, that even the act of lobotomizing herself for the sake of a happy customer wouldn’t be a farfetched task for Abby Anderson, who revealed to you that, in her earlier days as a chef garde manger, once spent 2 hours in the middle of January driving to the only Indian supermarket she knew would be open at 6 in the morning, and an additional 3 hours after that trying to get back before breakfast in spite of the insanely slippery ice covering the Seattle roads. All because some guest flying in from California had called the night before his reservation was set and let slip that he had always wanted to try jackfruit, and was disappointed to hear that they didn’t serve it.
He didn't even end up finishing his meal, telling the waiter that it was too chewy for his delicate teeth before sending it back and demanding a refund.
Abby had almost bit her tongue off when the waiter relayed the information to her,
but she was pretty certain she’d do it again if it meant she’d get just the slightest chance at helping to prepare something genuinely special.
And even though her station days are long behind her, and she can proudly call herself the Sous Chef of one of the most distinguished restaurants in all of Washington, Abby can’t get enough of the electric, tingling sensation in her fingers and cheeks when she’s told a customer is more than sincerely satisfied.
Which is, you think, precisely, unfortunately, why she hasn’t come to see you yet.
The kitchen is one of those places you’ve never been extraordinarily familiar with, so, when you’re led through the heavy double doors into what you’ve always thought of as ‘Abby’s domain’, you feel yourself freeze up a little.
It’s a lot of everything going on all at once, and while you’re definitely used to the chaos of a fast-paced workplace, something about these hastily moving bodies in white coats make you feel like an obstacle. Like one wrong step means toppling this delicate ecosystem.
You’re happy to see a familiar face in the form of Manny, who you’d met before at the dingy old bar Abby held her 23rd birthday at. He expertly ushers you around the surfaces and corners making up the room, and gives you a sympathetic look when you request the whereabouts of one Abby Anderson.
“Well, she kinda…went for a smoke and never came back? She was already a little—okay, a lot fired up, so we thought it was best to let her chill out for a moment.”
Ah, okay. That certainly explains it…
“Huh. Well, then. I’ll be right back. Down this hallway and through the back, you said?”
He gives you a nod and you’re promptly on your way, but not before thanking him and every other white hat in there for your unquestionably glorious dinner. Some of them smiled back at you and gave each other knowing glances, almost as if to say, “We told her so.”
The walk into the outdoors is a short one, and you catch sight of Abby, finally, after turning the corner and squinting your eyes a little, where she’s pressed up against the red brick of the restaurant, burning cigarette clutched between jittery fingers.
There’s your girl, you think, and lift up a bottle of white wine ceremoniously (You’d shoved it in your bag right before leaving, thinking that it could work as a little treat for you and Abby for the walk back to her place. This, though. This works, too).
“Hey, stranger!”
Abby’s head shoots up. Her eyes are a little puffy and the skin above her neck is all rosy and flushed, but you’d say she’s the loveliest thing you’ve ever laid eyes on. She shudders a little when she locks eyes with you. Takes a deep breath and stretches to her full height once you’re in front of her.
She can’t fight the watery smile that makes it to her features when you pluck the cigarette from her hand and place it to your own lips.
“So…you come here often, or–”
Abby erupts in laughter at that and pulls the wine from your grasp, unscrewing it and gulping down a mouthful of the stinging liquid.
“Jesus, fuck. That’s atrocious. Where’d you even get this?”
“It was like 90% off at the grocery store! It’s, like, totally organic and–”
“Fuckin awful, is what it is.”
“Pfft. Go fuck yourself.”
You breathe in, feeling the warm rush of nicotine move across your shoulders.
“So…” You start again, a little more hesitancy in your tone than before. It makes Abby’s stomach spin.
“...You’re out here and not in there with everyone else because of?”
You watch as she clears her throat and takes another hearty swig from the bottle.
When she turns to look at you, she thinks she might start crying.
You’ve got this look on your face that yells “You could never make me love you any less.” and suddenly, everything feels a whole lot smaller.
I’m being stupid so fuckin’ stupidstupidstupid–
“Manny said you’d been out here for a while, and I wasn’t sure what ‘a while’ meant? Like, 5 minutes or an hour or–”
Everything’s fine! Everything’s literally perfectly fine, it all turned out great, so what’s the problem?
“This place is, like, a maze within a maze, you know that? Just goes round and round and–oh!”
You’re cut off by the slump of Abby’s wide frame against your own. A comfortable, intimate happening, reminiscent of when the two of you would cuddle in your Queen bed after equally exhausting workdays. You adored when she held you close like this, but at the moment, it was just a tad concerning.
“You alright there, chef?”
A muffled “fuck off” is heard from against your shoulder and she holds you even tighter. The cold glass container is nudged into your lower back. You place a hand in her too-tight braid and let it unravel against the stroke of your fingertips. A few contented groans against your form later, and Abby feels strong enough to face you once more.
“Just…wanted you to like it. Always just want you to like it. Wanted to make it perfect for you.”
You let out a tiny laugh and she glares. Rather mildly, but it’s still a pointed stare.
“Oh, honey. You got yourself all worked up over me? How flattering!”
She rolled her eyes and turned away. Not that she didn’t love it when you teased her, but she was a little all over the place emotionally. You chased her with her hands, placing both arms around her waist and pulling her back into you.
“You know, everything was spectacular, right? Like, Hollywood spectacular. I felt like I was in fuckin’ Ratatouille–”
“You’re such a dick–”
“-which means that everything went so stupidly perfect. And I loved every little thing about it. So, really, the only thing you gotta worry about is how to top this next year, cause I have a few ideas.”
She tilts her head back towards you, and you know you’ve got her now.
“Like what?”
“Okay. How about…”
The wine bottle’s back in your hand, and, with a jerk of your head towards the open road, you spin around in front of her.
“...you and I go back to your place, we get wildly drunk, and I tell you everything that was going through my mind tonight?”
An almost shy gaze arises from the blonde and she looks down towards the kitchen entrance.
“Let me grab my things and then, it’s a date.”
Before she can leave, though, she presses a single, sugary sweet kiss to the middle of your forehead.
“Happy Anniversary, sweetheart.”
A grin from you.
“Happy Anniversary, honeybear.”
thank u for reading! and welcome to my new blog <3
#abby anderson#abby tlou#abby the last of us#abby x reader#tlou#the last of us#tlou2#abby tlou2#abby anderson x you#abby anderson x reader#chef!abby anderson#chef!abby#abby anderson the last of us#abby anderson x fem!reader#abby anderson imagine#abby anderson fic#abby anderson fanfic#abby anderson fluff#new blog!
99 notes
·
View notes
Text
Sonya: when it coming to cooking.
Casual cooking: Oh i must have made the chili abit too salty, well everyone makes mistake i think i have time to fix it.
*Asking for assistant in cooking* Could you pass me the paprika? thank you
*Someone wanting to go to the kitchen for something* Sure let me move aside.
Thanksgiving cooking: I need some onion powder stat!, this is too soft do it again and this time don't mess up!
*"Asking" for assistant in cooking* Get me some butter! chop those carrots into brunoise! those are small cubes NOT BRUNOISE!
*Someone wanting to go to the kitchen for something* Unless you're gonna help me with the turkey... you can wait.
4 notes
·
View notes
Text
“Transgender chefs are better!”
Chef Silver Iocovozzi is the trans owner and chef behind Neng Jr’s, the first restaurant in Asheville, North Carolina, presenting Filipino food.
Says Silver to them:
Honestly, I think that transgender chefs are better chefs than cisgender chefs, just period.
Silver believes that building an intentionally queer restaurant is an art that requires much more than pasting Pride flags in the window, Bon Appétit reports.
Silver wants to ensure that a trans person who enters the restaurant will know that this is space for them This means hiring primarily staff from the queer community and people of color.
Wren Sanders writes:
As exciting as it is to serve a steady flow of queer diners, Filipinos, and the intersections of the two, Iocovozzi maintains that a lot of their work involves protecting their staff from the abusive environments so typical of the culinary world while defending their cuisine from the reductive expectations of ignorant guests.
“A lot of it boils down to white supremacy and the assumptions white people have about this restaurant, [which is that it will be] cheap and will serve the same exact Filipino food they’ve had at their one friend’s house,” they tell me.
If you happen to be in Asheville, you can look forward to an interesting and exciting menu. Says Silver to them:
Our signature dish is an adobo oyster. It combines a cured quail egg yolk and lato, which is literally like seaweed grapes. When you bite into them, they burst with briny salt water.
Then there’s an adobo mignonette made from coconut cane vinegar, soy sauce with Baileys, black peppercorn, garlic, onion, and brunoise shallot. This dish will probably be on the menu until the end of time because it has one of my favorite flavors — that really spiky, sharp adobo sauce, combined with seafood and lato — and because it [reflects my growth as a chef.]
Silver got married to Cherish Anthony Iocovozzi this June, a wedding that made it to the pages of Vogue.
Photo from the wedding of Cherish Anthony Iocovozzi and Silver Leon Iocovozzi from Vogue (Simon Bonneau).
Top photo by Johnny Autry, painting by Drake Carr.
More here.
Neng Jr’s home page.
#transgender#trans#nonbinary#queer#filipinx#philippino#cook#chef#cusine#restaurant#lgbt#lgbtqa#lgbt+
49 notes
·
View notes
Text
RANCHO CANARIO
Ingredientes:
300 g de garbanzos
3 a 5 l de agua
200 g de carne de vaca morcillo, aguja…
1 costilla de cerdo
4 papas medianas
100 gramos de fideos gruesos del nº 4
1 cebolla
4 dientes de ajo
5 o 6 cucharadas de tomate natural triturado
1 cucharadita de pimentón dulce
½ cucharadita de cominos en grano
½ vasito de vino blanco 50 g aprox.
Unas hebras de azafrán
Aceite de oliva virgen
Sal
Preparación:
Los garbanzos se dejan en remojo un mínimo de 8 horas de antelación o desde la noche anterior. Se tira el agua del remojo y se lavan y escurren los garbanzos. Coge una olla grande y vierte dentro los garbanzos, añade la carne de vaca y la costilla, entre 3 y 5 litros de agua y sal. Cierra la olla y cocina hasta que los garbanzos estén tiernos. En una olla rápida se tarda 20 minutos desde que empieza a salir el vapor. Si se usa un caldero normal tardará mínimo 1 hora.
Mientras tanto, se coge otra olla y se va haciendo la fritura. Pela y pica los ajos y se doran ligeramente con 3 o 4 cucharadas de aceite. A continuación se añade la cebolla cortada en brunoise y se sofríe también hasta que esté trasparente.
Se añade el pimentón y se rehoga a fuego suave durante medio minuto sin dejar de remover. Se añaden los cominos ligeramente sobados con las manos, el tomate triturado y el vino y se deja que reduzca un poco la fritura. Cuando esté lista se aparta del fuego y se reserva.
Cuando estén listos los garbanzos y la carne, separamos la carne y la desmenuzamos. Con una espumadera se retira los garbanzos y se ponen en el caldero con la fritura.Se añade la carne desmenuzada y se cubre con el caldo de la carne y los garbanzos.
Se añaden las papas peladas y cortadas en cuadrados. Se añaden unas hebras de azafrán y se pone todo de nuevo al fuego hasta que las papas estén casi listas (aproximadamente 15 minutos).
Al final se añade los fideos, que deben cocinarse un poco menos del tiempo que indique el paquete, cuando les falte un poquito se retira el guiso del fuego. Con el reposo y el calor se terminarán de cocer.
3 notes
·
View notes
Note
Random ask weekend: What are the memories associated with your favorite meals/drinks you've had lately? (this could be either because of the food or the company you shared it with)
i made japanese curry for the fam a few days back and the whole process of making + eating it was just a blast. i made the stock from scratch, and then decided to spend more time than usual cutting all my veges into proper shapes -- like brunoise, batonnet etc. it made for a very beautiful finished dish. normally i'm not too focused on the aesthetics; taste means far more to me. but it felt good to slow down my process a little bit, take pride in the work i was doing.
(the curry was fantatsic. but anything with homemade chicken stock will always be fantastic).
3 notes
·
View notes
Text
Dômes de saumon fumé garnis de fromage frais et dés de fenouil. Préparation 10 min, pour 12 bouchées. Ingrédients 240 g saumon fumé 150 g fromage de chèvre frais ou autre fromage frais 1/2 fenouil 1 bouquet d'aneth 3 cuillère à soupe oeufs de saumon, poivre du moulin. Pour les blinis 1 oeuf 75 g farine 15 cl lait 1 cuillère à soupe crème liquide 1 c. à café levure chimique 1 pincée sucre semoule 1 pincée sel
Préparation
Les blinis séparer le blanc et le jaune d'oeuf. Mélangez le jaune avec la farine et la levure puis ajoutez le lait et la crème petit à petit. Montez les blancs en neige ferme avec le sucre et le sel puis ajoutez-les délicatement au mélange. Faites cuire dans une poêle anti-adhésive bien chaude, 1 minute de chaque côté. Réservez sous un linge propre.
Les dômes coupez les tranches de saumon en deux puis chemisez-en les empreintes à dôme en laissant légèrement dépasser pour pouvoir rabattre. Coupez le fenouil en brunoise, ciselez finement 2 brins d'aneth et mélangez-les au fromage frais. Poivrez garnissez les empreintes de la préparation en tapant bien puis repliez le saumon pour fermer les dômes. Placez 10 minutes au congélateur pour pouvoir démouler facilement
7 notes
·
View notes
Text
padawhatever | viggo + abigail
continued from here with @mpxabigail
Viggo's feline eyes were sharp as he watched his Line chef take up the knife again and retry cutting the vegetables. As Noona wouldn't be opening for the dinner service in a few more hours, it was all ingredients prep for the moment. It was also the best time to assess the skills of those in his kitchen. From his sous chef down to the busboy. If only so he didn't see the need to do everything himself.
He gives a sound akin to a hum to answer Abigail's question. He really wasn't a chatty sort of person, let alone in his kitchen. But the woman was holding a knife and he'd rather not distract her when he had seen her almost cut her own fingers off minutes ago.
"Feels like it's been long, but I've been doing this professionally for only two years." He answers, nodding in approval as the leeks were diced. "That's good," He picks up one and examines it. "Would you be confident in cutting it smaller? Brunoise it I mean?" The leeks would be used for the soup of the day. To demonstrate, Viggo scoops up some of her finished diced leeks and showed how to cut it into even smaller diced sizes.
"You? What got you into cooking?"
2 notes
·
View notes
Text
@shotgun-blonde
The restaurant was converted from a building that was once an older style of housing- The type meant for poor people with run down, paper covered windows fluttering in the breeze and creaky steps. That evening, the windows were flung wide open, hinges squeaking not from airflow (which didn’t exist at all) but under the tension of old rot and humidity. Place looked like a dump, but it was sheltered, protected from the elements, and far cleaner than some of the alleyways Jae-hyo had the misfortune of camping out in during their wayward youth. Small luxuries like not waking up to the sinus-burning, acrid stench of urine were things that most normal, well-off people rarely- if ever- considered.
Waterfalls of chintzy beaded curtains tinkled in each doorway while a rather impressive (for the surroundings, anyway) aquarium cast an eerie blueish glow over the tables of chairs filled with a veritable gauntlet of old people- all lounging around and fanning themselves as they clipped their toenails and played mah jong.
The Commis was hacking away at a none too small pile of. Well, by the looks of it- Some kind of meat. That in itself wasn’t out of the realm of normal, but the irritated bob and bounce of a lit cigarette between their lips spoke otherwise.
“Jian dresses like a fat walrus covered in shit and I make more gil a week than he sees in an entire year. I don’t care what he offered you, you made a deal with me,” they enunciate with a few extra hard slams of the enormous cleaver in their hand into the juicy, oozing pile of what was starting to look less like a flesh brunoise and more like bloodied paste.
“Trying to stir up trouble now’ll just land you in jail. It’s not a good place. The food’s terrible and if I’m the one saying that, you know it’s bad.”
The chime of bells strung all over the backs of the double doors of the entryway made them turn their head, a dark brow arching when Freyja walked in with a disgustingly smug expression. That meant something was going down and as much as their suspicions disliked that, their ears were practically burning for some new gossip. Or work, whichever came first.
“Yeah, you do that! Fucking chump,” Yoon growled in parting, near chucking the PHS out the kitchen window.
A cracked porcelain plate laden with snowy pillows of flour-dusted dumplings was slid across the pass to the other agent.
“Okay, you look way too happy. Spill it.”
#shotgunblonde#shotgun-blonde#◈ RP THREADS#hope this is okay i'm still kinda out of it#I took my meds normally this morning and everything but I just feel weirdly tired
2 notes
·
View notes
Text
1, 2, 3 et 4 sablés bretons !
🍓🌱 Fraise et basilic
(Sablé breton, chantilly au basilic, palet de confit fraise-basilic, pesto de basilic au miel, fraises fraîches)
🥭🥥 Exotique
(Sablé breton, palet de confit et brunoise de mangue à la vanille et citron vert, chantilly à la noix de coco, coco râpée, mangue fraîche et grains de passion)
🍫☕️ Chocolat et café
(Sablé breton aux pistoles de chocolat noir, praliné grains de café et bailey’s, ganache montée chocolat noir, crémeux café, pistoles de chocolats lait et noir)
🌿 Framboise-menthe
(Sablé breton, palet de mousse à la framboise, chantilly à la menthe, framboises fraîches, pesto de menthe sucré)
4 notes
·
View notes
Text
Understanding the Intricacies of Cutting Chicken for Culinary Use
Preparing chicken for salads, casseroles, and other dishes is a common culinary task, yet it comes with its own set of challenges that can affect the quality and safety of the final dish. Below, we delve deeper into these challenges and explore comprehensive solutions.
1. Precision and Uniformity in Chicken Cuts
Challenge: Achieving precision and uniformity in chicken cuts is crucial for the aesthetic and cooking consistency of a dish. Non-uniform pieces do not only cook at different rates but also affect the texture and flavor distribution throughout the dish.
Solution: Utilizing templates or specific cutting guides can help achieve more uniform pieces. Professional chefs often use portion scales and specific cutting techniques to ensure each piece is of equal size and thickness.
2. Maintaining Cleanliness and Hygiene
Challenge: Chicken is a potential carrier of harmful pathogens, making cleanliness a top priority in its preparation. Cross-contamination can occur if cutting surfaces and tools are not properly sanitized between uses.
Solution: Always use separate cutting boards and knives for chicken and other ingredients. Opt for color-coded cutting boards to prevent mix-ups. Regularly disinfect all surfaces and tools with appropriate kitchen sanitizers.
3. Efficiency in Preparation
Challenge: In both home and professional kitchens, efficiency is key. Manual cutting of chicken can be exceedingly time-consuming, especially in larger volumes.
Solution: Plan ahead by bulk-preparing chicken at quieter times and storing it safely for use as needed. This not only saves time during peak hours but also streamlines the cooking process.
4. Ergonomics and Safety in the Kitchen
Challenge: The repetitive nature of manual chicken cutting can lead to physical strain and injury, including wrist and back problems.
Solution: Invest in ergonomically designed knives and cutting equipment. Arrange the workstation to promote a comfortable posture, and take regular breaks to prevent strain.
5. Achieving Professional Caliber Results
Challenge: For culinary professionals and enthusiasts alike, achieving a presentation that looks as good as it tastes is essential. Manual cutting often falls short of this standard.
Solution: Practice precise cutting techniques such as julienne, brunoise, and dice cuts to enhance the visual appeal of dishes. Attend culinary workshops to refine these skills.
Streamlining the Process with Advanced Technology
As we delve into solutions, it becomes clear that advanced technology can play a pivotal role in overcoming the challenges of cutting chicken.
Optimal Tool: Chicken Shredding Machines
To comprehensively address the aforementioned issues, the introduction of chicken shredding machines, the best chicken shredder tool available, has revolutionized chicken preparation. These machines provide a high level of precision and uniformity, drastically reduce preparation time, and ensure that the chicken is processed in a clean, safe, and efficient manner.
Benefits of Using Chicken Shredding Machines
Consistency: They ensure every piece of chicken is uniformly shredded, which is essential for consistent cooking and presentation.
Time-Saving: These machines can handle large quantities of chicken quickly, vastly reducing prep time.
Reduced Physical Strain: By automating the shredding process, they minimize the physical effort required from the chef or home cook.
Hygiene: Easy to clean and sanitize, these machines help in maintaining a hygienic kitchen environment.
Choosing the Right Chicken Shredding Machine
When selecting a chicken shredding machine, consider the following factors:
Capacity: Ensure the machine can handle the volume of chicken you typically prepare.
Ease of Cleaning: Look for machines that are easy to disassemble and clean.
Durability: Choose machines built with high-quality materials that can withstand frequent use.
Size and Fit: Consider the size of the machine to ensure it fits comfortably in your kitchen space.
Conclusion
The challenges of cutting chicken for culinary preparations are significant, from ensuring uniformity and hygiene to enhancing kitchen efficiency and ergonomics. By embracing advanced tools like chicken shredding machines, both professional chefs and home cooks can significantly improve the quality of their dishes and the efficiency of their cooking processes. These machines not only safeguard against common culinary pitfalls but also elevate the overall dining experience.
0 notes
Video
youtube
Lerne von Profis! Teil 1/ BRUNOISE - eine der wichtigsten Schneidetechni...
0 notes
Text
❝ this is what you eat in the era ?? meals aught to be prepared by hand , not by this ... contraption . ❞ the dual set of eyes narrowed . the vending machine , having drawn his ire , was brunoised neatly and left to crumble without fanfare .
❝ you , ❞ he growled , ❝ find me something worth tasting and i may consider leaving you with a limb or two . ❞
1 note
·
View note
Text
28/12/2023 - Dinner P1
🇪🇸 La Clandestina, Zaragoza
Wanted to try this place for breakfast but the timing just wasn't right. On google it that they open at 12pm but people were recommending the cakes for breakfast.
🍾 Bal minuta Reisling (€ 39, $56.63)
Biecas. It's delicate, fresh and fruity. Charged per bottle.
🐚 Cruz De Navajas (€ 4 each, $5.81)
Razor clam with borage green, almond and vinegar sauce and peach from the region. It's fruity and refreshing. Such a treat!
🦐🥭 Carpaccio de Gamba Roja (€ 17.90, $26)
A really pretty plate with pineapple, mango and strawberry brunoise. Dressed with yuzu caviar lime sauce. It's salty, sour and sweet. Also has a sea taste but it goes well with the other flavours.
0 notes
Last Seen Blogs
wiinoshop
WiiNo Shop
average-freak
cringecore god
pinkishpixel
himikinnie
jeongmoyuunaa2496-blog
JEONGMOYuuNaa MOMENT
geckolocolocko
Untitled