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#cooking food
🐼MIYAZAKI HAYAO🐛
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A hard working man. But also Miyazaki like to cook and enjoying the food with his co-workers 🤗❤️🥘🍙
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Je pense que nous sommes des marchands de bonheur, des marchands de plaisir. Je pense qu' une sorte de générosité est indispensable quand on est cuisinier, il faut être généreux. Il faut donner, partager et aimer donner et faire plaisir.
- Alain Ducasse
Alain Ducasse is the French chef with the most Michelin stars. Like many great chefs, he began his career in France’s finest restaurants, before rising through the ranks to become one of the world’s most prestigious chefs.
With 21 Michelin stars, Alain Ducasse is known for his innovative cuisine, his passion for revealing the original taste of products and for his restaurants around the world. In addition to his culinary talents, the chef is also an accomplished teacher. He has opened a cooking school that trains top chefs. The french chef has also received numerous awards for his contribution to gastronomy.
At the age of 16, Alain Ducasse started an apprenticeship and joined the kitchens of the restaurant “le pavillon landais” and the hotel and tourism school of Gascony. In 1975, he joined the brigade of starred chef Michel Guérard in his restaurant in Eugénie-les-Bains. At the same time, he trained with the Norman pastry chef Gaston Le-Nôtre. Attracted by Provençal cuisine, he joined the brigade of chef Roger Vergé at the “Moulin de Mougins” in 1977. In 1978, he joined Alain Chapel, a great chef from the Auvergne region, who allowed him to perfect his skills and work with local products with love.
In 1980, Roger Vergé, with whom he had collaborated in 1977, offered Alain Ducasse the position of head chef in his new restaurant l’Amandier in Mougins. In 1984, the chef obtains his first 2 stars in the Michelin guide in the restaurant ” la terrasse de l’hôtel Juana ” located in Juan-les-Pins, on the French Riviera. But a very serious aeroplane accident that same year forced Alain Ducasse to take a break from the kitchen for several months.
In 1987, the Monté-Carlo Hotel de Paris asked Alain Ducasse to open a gastronomic restaurant, the Louis XV. At the age of 33, the chef was awarded the third star of this prestigious place and the Monegasque hotel became the first palace in the world to have such a distinction. In 1995, Alain Ducasse opened the bastide of Moustiers, in the heart of the Gorges du Verdon. In 2002, the inn was awarded a Michelin star. In 1996, he took over the restaurant of the Hôtel du Parc, located in the 16th arrondissement of Paris, where the starred chef Joël Robuchon was in charge of the kitchen. After only 8 months of opening, he was awarded three stars in the red guide for the second time.
In 1999, Alain Ducasse was appointed president of the Châteaux et Hôtels de France chain, which has nearly 500 establishments. In 2000, he transferred the Hotel du Parc to the premises of the Parisian palace on Avenue Montaigne and the Plaza Athénée was awarded its third star after five months. In 2021, he left the establishment and the kitchen was entrusted to chef Jean Imbert.
Today, Alain Ducasse owns 34 restaurants spread over 3 continents and 7 countries.
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dorkthoughts · 2 years
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lifestylerecipe · 9 months
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Cheese Enchiladas
I always have the ingredients for this cheesy bean burrito recipe on hand. Shredding the cheese while cooking the rice the night before saves precious minutes at dinnertime.
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yyjcw1 · 1 year
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乾炸帶魚時,放麵粉還是澱粉,教你一招,外焦里嫩不回软,太香了Flour or starch for fried hairtail
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recipeandeat · 1 year
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How To Make Pizza Recipe Without Oven 11 Easy Steps
Pizza lovers love to eat pizza on every special occasion. It is very important for them to have pizza in every celebration, but every time bringing pizza from the market is heavy on the pocket. In such a situation, if you want to have a good pizza test in the budget, then you can try pizza at home.
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The most important thing is that in this recipe you do not need a oven (microwave) or yeast. You can easily make pizza without them. So let's know without delay how to make pizza recipe without oven at home? 
Pizza Recipe Step By Step:
Pizza Base Recipe At Home:
Maida (gram flour) - 2 cups Sugar - 1 tsp Yeast - 1 tsp (1/2 tsp eno or soda can also be added) salt - as per taste Olive oil - 2 tbsp
Pizza Topping Recipe At Home:
Capsicum - 1 Baby corn - 3 small onion - 1 Pizza Sauce - 1/2 cup Mozzarella cheese - 1/2 cup Italian mix herbs - 1 tsp (optional)
How To Make Pizza Without Oven? 11 Easy Steps: 
1. Sieve the maida (gram flour) in a bowl and add yeast, salt, sugar and olive oil to it and mix well. 
2. Add lukewarm water to this mixture and knead it like a dough, to make pizza base, knead this dough smooth for 5 to 7 minutes. 
3. Apply a little oil in a bowl, cover it and keep it for 2 hours, check the dough after 2 hours, if the dough rises, then it is ready to make pizza. 
4. Cut the baby corn into small round pieces. Remove the seeds from capsicum and cut it long and thin and also cut the onion into long pieces. 
5. Now put the chopped vegetables on the pan and fry them lightly. 
6. Now break the dough in half and make a round ball and wrap it in dry flour and roll it into a thick roll. 
7. Now heat the nonstick pan or griddle and put the sent pizza base. 
8. Place in this oven and roast on low flame for 2 minutes or till the bottom surface of the pizza turns light brown. 
9. When the lower surface of the pizza turns light brown, turn it over and reduce the flame to low. 
10. Now apply pizza sauce over the base and then keep capsicum, baking corn and onion at some distance. After this, put mozzarella cheese on top of it. 
11. Roast the pizza on low flame for 5 to 6 minutes. Keep checking it every 2 minutes and bake the pizza till the cheese is completely matte. 
Now your hot yummy pizza is ready, now put herbs on it and serve. 
Hope you have liked this pizza recipe without oven very much, if you have, then definitely tell by commenting. You can comment us for more such food recipes. 
Tips For Pizza Recipe At Home: 
• You can take any vegetable of your choice for talking and you can also add normal cooking oil instead of olive oil. 
• If you are using dry yeast instead of instant yeast, soak it in a lukewarm solution of milk and sugar for 5 minutes.
Read More Delicious Recipe:
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cookingcornerbd · 1 year
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Easy evening snack recipe.
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Yummy spicy chicken fry recipe.Anyone can make this recipe easily.
Delicious recipe
Quick & Easy recipe
Simple recipe
Crispy on the outside
Tender & Juicy on the inside
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60 - 80??
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prokopetz · 8 months
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"Isn't it weird that [thing humans commonly eat] is poisonous to literally every domesticated animal" I mean, there's a pretty good chance that [thing humans commonly eat] is at least mildly poisonous to humans, too. One of our quirks as a species is that we think our food is bland if it doesn't have enough poison in it.
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digitalcreator001 · 2 days
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Ranu's Kitchen
Discover the exquisite vegetarian offerings at Ranu’s Kitchen, where tradition meets innovation in every dish. Indulge in comforting classics like Dal Makhani and Malai Kofta, or explore innovative delights like Spring Rolls and Vegetarian Burgers. Experience culinary excellence and flavor diversity at Ranu’s Kitchen, a haven for vegetarian enthusiasts.
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cookingfoodandmeals · 17 days
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Food processing and loss of nutrients
Preservation of food can result in loss of nutrients
Before being consumed, almost all food undergoes some sort of processing. Food is mostly processed for commercial purposes in order to remove microorganisms that have the potential to spread illness and to prolong its shelf life. Food processing can also include only cooking a food or mixing it with other foods to make a recipe. In any event, processing frequently modifies the nutritional content of food.
Mechanisms impacting the nutritional value of food
The processes used to raise, harvest, store, and prepare food can all have an impact on the nutritional value of the food. Foods that undergo high-temperature, high-light, or high-oxygen processing lose the most nutrients. fertilisers, Fertilised soils are necessary for the production of most plant crops.
Grind cereals, like wheat, to get rid of their fibrous husks. The majority of the plant's dietary fibre, B-group vitamins, phytochemicals, and certain minerals are found in the husks. Because of this, even though wholemeal versions of products like bread have been artificially fortified with some of the nutrients that were lost during milling, they are still less nutrient-dense than white bread. Restoring all that has been removed is not feasible, particularly with regard to the phytochemicals. In certain goods, "fibre" is reintroduced as resistant starch, which might not have the same health benefits as the original fibre.
Food is frequently rapidly cooked using steam or water before canning or freezing. The B-complex and vitamin C are among the water-soluble vitamins that are susceptible.
Freezing preserves the nutritional content of food. Processing food before freezing and boiling it once it thaws are the main causes of any nutrient losses. Fruits and other foods that have been dried out may lose some of their vitamin C content, but other nutrients—especially fibre from plant-based meals—may be concentrated. Food items become more energy dense after being dried, which could lead to weight gain.
Additional nutrients are lost in the cooking water when dehydrated food is reconstituted and cooked with water.
Losing nutrients through cooking
If you choose to boil your vegetables, you lose your vitamins to the cooking water because some vitamins dissolve in water. When you boil a potato, for instance, a lot of its B and C vitamins will move into the boiling water.
If you decide to make a soup out of the potato and liquid, for instance, you can still reap the benefits of these nutrients. Other cooking techniques including stir-frying, roasting, grilling, roasting, steaming, or microwaving typically retain more vitamins and other nutrients.
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healingguru · 26 days
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GreenPan Reserve Hard Anodized Healthy Ceramic Nonstick 10 Piece Cookware Pots and Pans Set, Gold Handle, PFAS-Free, Dishwasher Safe, Oven Safe, Blush Pink
SET INCLUDES: 8” and 11” frying pans, 2QT and 3QT saucepans with lids, 3.3QT sauté pan with lid, and 5QT stock pot with lid
REINFORCED WITH DIAMONDS: GreenPan's original diamond-infused nonstick coating offers remarkable durability, balanced heating, and effortless cleanup
TOXIN-FREE: GreenPan's Thermolon healthy ceramic nonstick coating is free of PFAS, PFOA, lead, and cadmium
DUOFORGED ARMORED BODIES: Pretreated before they’re hard anodized, these pans deliver extraordinary strength and scratch resistance with uniform heat
BUILT FOR OVEN COOKING: Oven and broiler safe up to 600°F and suitable for all stovetops, except induction
STYLISH FLAIR: Gorgeous gold-tone handles add a pop of color to any kitchen
STAINLESS STEEL HANDLES: Riveted matte-finished handles offer a safe and secure grip
ENJOY THE VIEW: The tempered glass lids keep heat and moisture inside so you can watch all the action on the outside
EASY TO CLEAN: These pans are dishwasher safe for easy cleanup, but most messes will wipe clean
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garaks-padded-bra · 7 months
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Was making food to bring over to my grandfather so i made him a little chicken pot pie (I know it looks like shit you need to be nice to me) and i cut out some letters in the pastry to spell out “Papa” for him, because that is what he is called, and i thought it would be Nice, but it backfired somehow and now i have to hand him a fucking fap pie. fuck my baka life
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brattylikestoeat · 11 months
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highladyluck · 2 months
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The Dungeon Meshi renaissance is making me want to share the resources that taught me how to cook.
Don’t forget, you can check out cookbooks from the library!
Smitten Kitchen: The rare recipe blog where the blog part is genuinely good & engaging, but more important: this is a home cook who writes for home cooks. If Deb recommends you do something with an extra step, it’s because it’s worth it. Her recipes are reliable & have descriptive instructions that walk you through processes. Her three cookbooks are mostly recipes not already on the site, & there are treasures in each of them.
Six Seasons: A New Way With Vegetables by Joshua McFadden: This is a great guide to seasonal produce & vegetable-forward cooking, and in addition to introducing me to new-to-me vegetables (and how to select them) it quietly taught me a number of things like ‘how to make a tasty and interesting puréed soup of any root veggie’ and ‘how to make grain salads’ and ‘how to make condiments’.
Grains for Every Season: Rethinking Our Way With Grains by Joshua McFadden: in addition to infodumping in grains, this codifies some of the formulas I picked up unconsciously just by cooking a lot from the previous book. I get a lot of mileage out of the grain bowl mix-and-match formulas (he’s not lying, you can do a citrus vinaigrette and a ranch dressing dupe made with yogurt, onion powder, and garlic powder IN THE SAME DISH and it’s great.)
SALT, FAT, ACID, HEAT by Samin Nosrat: An education in cooking theory & specific techniques. I came to it late but I think it would be a good intro book for people who like to front-load on theory. It taught me how to roast a whole chicken and now I can just, like, do that.
I Dream Of Dinner (so you don’t have to) by Ali Slagle: Ok, look, an important part of learning to cook & cooking regularly is getting kinda burned out and just wanting someone else to tell you what to make. These dinners work well as written and are also great tweakable bases you can use as a starting place.
If you have books or other resources that taught you to cook or that you find indispensable, add ‘em on a reblog.
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