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Chopsuey with Chicken Liver

One of my favourite vegetable dishes to eat is Chopsuey, it was a Chinese cuisine adopted by the Filipinos.  We have been planning to prepare this dish for dinner but we always forget to buy chicken liver in the local market.

Chopsuey

When we are finally able to buy the missing ingredients, we had it. Instead of buying vegetables separately we bought mixed vegetables for chopsuey for P10.00 per plastic, it was already expensive compare those times where they only cost P5.00 per plastic.

Cooking chopseuy at home is easy as 1, 2, 3

Ingredients:

Mixed vegetables (carrots, cabbage, beans and spinach), chicken liver, oil, onion, garlic, salt

Procedure:

  1. Saute the garlic and onion
  2. Put-in the chicken liver and let cook for few minutes
  3. Add the mixed vegetables, cover the pot and fry for 5 minutes or until vegetables are cooked
  4. Add cup of water and bring to a boil and let it simmer,
  5. Sprinkle salt to taste
  6. Serve hot. Share and Enjoy!
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The Benefits of Induction Cooking

 If you are a budding chef, induction cookware and stoves provide a marvelous way for you to prepare food without the hassle of traditional heating elements. A stove equipped with induction elements uses magnetic waves to heat solid metal cookware, providing safer and more exact means to cook your food. Rachael Ray® cookware is a common brand of induction cookware, but other companies are producing these types of pots and pans, and older cast iron cookware work as well.

Induction Cooker

Induction heat cookware is typically made from pure, unalloyed metals, though induction steel cookware has become more common in recent years. Rachael Ray steel cookware is one brand that uses the superior strength and lightness of steel to trump traditional cast iron cookware. When selecting this kind of cookware, make sure that it is labeled as induction compatible. Older cast iron pots and pans respond to induction, while aluminum or copper cookware typically does not. Regardless of the composition, induction cooking is superior to other traditional heating options. An induction element heats the entire pan evenly and quickly, allowing you to have greater control over how your food is cooked. Moreover, induction elements do not become hot, so when the stove is turned off there is no risk of burns or fire.

Due to their convenience and safety, induction stoves and cookware are the option of choice in upscale kitchens, though with dropping costs they are becoming very popular with chefs on a budget too. As a developing chef, you should carefully consider these technologies when designing or upgrading the kitchen equipment.

[Image courtesy of MDeWorld/ wikimedia.org]

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Cutting Edge Knives

If you are a cutlery aficionado then you are always on the lookout for what’s new in knives – no doubt you have a few ceramic knives and maybe even one of those expensive one-piece stainless steel knives from Japan. It used to be that it was a big deal when someone pulled out an electric carving knife to deal with the holiday turkey but nowadays cooking is so popular and there are so many celebrity chefs and cooking shows that even the most exotic cutlery has become mainstream.

One exotic import that is incredibly popular is the santoku style knife; this Japanese knife design offers three uses and the name actually means “three virtues”. The santoku knife is considered a general purpose knife in Japan and is best used for slicing, dicing and mincing foods. The santoku knife is considered to be exceptionally well balanced and harmonious in both design and functionality. You will find that many different knife manufacturers now offer this popular style of knife.

Materials are a big part of knife functionality and there have been many innovative attempts to use materials such as glass and ceramic to create knives which are both sharp and that will hold an edge. It’s also not uncommon to see these same materials used to craft knife sharpeners; a diamond dust coated sharpening rod or steel is perhaps one of the most popular tools for sharpening knives and many chefs carry one at all times.

It’s often said that a sharp knife is a safe knife because a sharp knife is much easier to use. When working with a dull knife you often exert too much force; the knife can easy slip and accidents are the unfortunate result.

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