KITCHEN KNIFE HOLSTER

Sarung pisau ini di design khusus bagi anda yang bekerja di kitchen baik restaurant maupun hotel,

berbahan dasar vinyl dan nylon, memiliki 3 kantung pisau ukuran 13 cm. 

Kitchen knife holster / sarung pisau

Harga Rp 25.000,00 + Ongkir

order 085 7473 15511

email gnc.shop@yahoo.com

MENGENAL PASTA ITALIA

Sejarah Pasta

Banyak orang salah duga kalau pasta berasal dari Italia. Jika di tilik dari sejarahnya, sebenarnya pasta berasal dari negeri tirai babmbu Cina. Sejarah kuliner Tiongkok telah mengenal mi sebagai cikal bakal pasta. Awalnya pada tahun 1295 Marco Polo membawa oleh-oleh mi setelah berkunjung ke Cina. Buah tangan ini ternyata sangat disuka dan mereka mencoba membuatnya. Akhirnya di negeri menara miring Pisa ini mi berkembang menjadi pasta seperti yang kita kenal saat ini.

Penelitian lain menyatakan pasta berasal dari Sicillia, Italia. Masyarakat setempat telah mengkonsumsi pasta sebelum tahun 1138, sedangkan Marco Polo baru lahir satu abad setelah tahun itu. Tentang versi mana yang benar, sampai saat ini masih belum terjawabkan. Sedangkan di Indonesia, pasta konon di bawa oleh para bangsawan Belanda selama masa penjajahan.

Bahan dan Pembuatan

Pasta adalah produk dari tepung terigu hard wheat varietas durum atau tepung semolina (milled durum), yaitu butiran dari endosperm biji gandum. Tepung ini kemudian dicampur dengan air dan diperkaya dengan telur. Hanya varietas gandum jenis durum yang cocok untuk membuat pasta. Tingginya kandungan protein gluten terkandung menjadikan adonan pasta kenyal dan elastis, adonan ini kemudian dibentuk dan dikeringkan hingga kadar airnya 12 %, tentunya agar tahan disimpan lama.

Ragam Bentuk Pasta

Ada ratusan bentuk pasta, berikut beberapa diantaranya:

1• Farfalle. Pasta bentuk dasi kupu-kupu dengan tepi bergerigi. Cocok untuk hidangan salad atau main course dengan saus yang creamy seperti mornay sauce.

2• Conchiglioni. Menyerupai kulit kerang. Lebih pas untuk isi soup, salad dan main course.

3• Cannelloni. Bentuknya seprti pipa berlubang dengan diameter 3 cm panjang ± 5 cm. Sejenis cannelloni dengan bentuk lebih pendek dikenal dengan nama rigatoni, sedangkan yang berujung serong disebut penne. Cocok di masak dengan daging dan keju pada hidangan panggang maupun rebus.

4• Lasagne. Berbentuk lembaran tipis dengan panjang ± 27 cm, lebar 5 cm. Dapat dijumpai dalam tiga warna, kuning untuk hidangan panggang, merah biasanya di olah dengan saus tomat dan hijau cocok dipadu dengan bayam atau aneka sayuran.

5• Spaghetti. Bentuknya seperti lidi panjang tanpa lubang. Sangat cocok di sajikan dengan saus bolognese (saus tomat dengan daging cincang). Masih sejenis spaghetti dengan ukuran lebih kejil dan pendek dikenal dengan sebutan vermicelli. Cocok diolah bersama seafood, daging maupun untuk isi soup.

6• Fusilli. Menyerupai bentuk spiral. Biasanya di olah dengan cream sauce dengan tomat dan kacang polong.

7• Macaroni. Pasta bentuk pipa melengkung dengan lubang ditengahnya. Terasa pas untuk hidangan panggang seperti macaroni schootel dan isi aneka soup.

8• Canelloni. Seperti pipa agak besar. Biasanya diisi daging pada bagian tengahnya yang berlubang.

9• Fettuccine. Bentuknya seperti kuetiau, pipih dan lebar. Dapat dijumpai dalam tiga warna, hijau dari sari bayam, hitam dari tinta cumi-cumi, dan kuning dari telur. Cocok dijadikan sajian main course dengan daging, keju, sayuran atau seafood

Tips Mengolah Pasta:

1• Pasta terasa pas kekenyalanya jika direbus sampai al dente, tidak mentah dan tidak terlalu matang sehingga terasa kenyal jika digigit.

2• Rebus pasta dengan air yang sudah mendidih dan banyak. Perbandingannya 1.5 liter air untuk 100 gr pasta. Cara ini memungkinkan pasta mengembang sempurna dan tidak saling menempel.

3• Pasta basah memerlukan 2-3 menit waktu perebusan, untuk yang kering 8-10 menit. Kurang dari waktu ini biasanya pasta akan terasa mentah, jika lebih pasta akan lunak dan kehilangan kekenyalan.

4• Tambahkan sedikit garam pada air perebusan agar cita rasa pasta lebih lezat.

5• Jangan menambahkan minyak atau mentega supaya pasta tidak saling lekat. Tinggalkan kebiasaan ini karena menjadikan saus pelengkap tidak bisa meresap pada pasta.

6• Campur dengan saus pelengkap segera selagi panas. Cara ini lebih baik karena menjadikan saus lebih meresap, pasta tidak saling menempel dan lebih lezat tentunya. Teks/Foto: Budi

MOTHER SAUCE

Sauces play an important part of all cuisine. Sauces originally came about to mask the unpleasantness of food back when refrigeration was nonexistent. But today sauces have a much more "happy" place on our plate. A sauce is liquid or sometimes semi-solid food served on or used in preparing other foods.Sauces are not to be consumed alone, they are accompaniments to dishes. Sauces add flavor to dishes, add moisture to drier foods, and they add nutrients. The number of sauces in the world are endless. As long as chefs continue create amazing dishes, amazing sauces will be born. Although there is an endless aray of sauces, there are only five "Mother" sauces. Of these five sauces, any sauce can be created with a few modifications.

Béchamel

The Béchamel sauce is also reffered to as a basic white sauce. This sauce is great for making cheese based sauces. This sauce is very easy to make and is the absolute best for making a great Mac & Cheese. Here's the general idea on how to make this sauce. I will not give exact measurements so that you may adjust it to the amount you see fit.

1. In sauce pan add milk and and onion cloute
2. Allow milk and onion to simmer
3. While milk simmers. begin to make a light or blanc roux ***Important*** Remember it is easier to thin a sauce than to thicken so it is ok if you make too much roux.
4. Remove milk from the heat and remove the onion from the milk.
5. Begin to temper milk into roux wile wisking briskly.
6. Bring sauce to a boil than a simmer
7. Season with white pepper and salt to taste.

   

   
   

Velouté

The Velouté sauce is a white sauce using stock and is great sauce for meat. This is very easy to make. The key is when using this sauce you want to pair it with the same meat as the stock you are using.So remember beef with beef, chicken with chicken and fish with fish.

1. Make your roux
2. Slowly add your stock while whisking briskly.
3. Bring to a boil.
4. Simmer
5. Salt and pepper to taste.

Espagnole

The Espagnole sauce is a brown sauce. This sauce is widely used in cajun/creole cooking. Make a nice brown roux.

1. In a sauce pan brown your mirepoix with tomato sauce
2. Once mirepoix is nice and brown you will add you stock
3. Add stock to roux while whisking briskly

4. Add Sachet d'epices:* 3 or 4 parsley stems, chopped * 1/2 teaspoon thyme leaves * 1 bay leaf * 1/2 teaspoon cracked black peppercorns * 1 clove garlic, crushed * The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

5. Simmer for about 1 hour, and skim the surface if necessary.

6. Strain

Hollandaise

Hollandaise is a sauce made with an emulsion of egg yolks and fat.It is generally used with vegetables, fish and egg dishes, such as the classic Eggs Benedict.

Ingrediants

4 egg yolks

1 tablespoon fresh lemon juice

1/2 cup unsalted butter, melted and cooled to room temperature

Salt

1. Vigorously whisk, the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened.

2. Place the bowl over a saucepan or barely simmering water. Whisk rapidly, be careful not to let the mixture get too hot or the eggs will scramble.
3. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. ***IMPORTANT*** do not add butter to rapidly or you will ruin the sauce and have to start over.

4. Remove from heat and season to taste with salt.

5. Serve warm.

Tomato

The Tomato sauce isa great sauce to make in large volume. It freezes well and can be used on various dishes

Ingredients

INGREDIENTS

1 diced onion

4 minced garlic cloves

3-ounces extra-virgin olive oil

2 teaspoons dried, crushed thyme or use fresh (double up if your using fresh)

2 (28-ounce) cans of crushed tomatoes

1. Sauté the onion and garlic in the olive oil over medium heat until translucent, but not brown

2. Add the thyme cook 5 minutes
3. Add the tomatoes.
4. Bring to a boil
5. Simmer stirring occasionally
6. Salt and peper to taste

Make sauces and be happy

There you have it the five"Mother" sauces! These sauces are just the foundation to all the sauces you can create. have fun with it and tweek them here and there to your own liking. Cooking is supposed to be fun and an adventure. Before you go off start making your sauces here are a few tips.

• It is always easier to thin a sauce than to thicken it once all ingredients are combined
• Do not rush through the Hollandaise, if you do all your hard work wil go down the drain
• When using a double boiler make sure the water does not touch the bottom of the bowl and the water is at a low simmer not boil.
• Never let a sauce boil after the egg yolks are added as the sauce may curdle.

British cusine

Gravy is a traditional sauce used on roast dinner, which (traditionally) comprises roastpotatoes, roast meat, boiled vegetables and optional Yorkshire puddings. The sole survivor of the medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking, flavored with spices brought in during the first returns of the spice missions across the globe and thickened with dried bread. Apple sauce, mint sauce and horseradish sauce are also used on meat (pork, lamb and beef respectively). Salad cream is sometimes used on salads. Ketchup (also called red sauce in some parts of Britain) and brown sauce are used on more fast-food type dishes. Strong Englishmustard (as well as French or American mustard) are also used on various foods, as is Worcestershire sauce, the successor to the fermented and highly flavored ancient Romanfish sauce garum. Custard is a popular dessert sauce. Some of these sauce traditions

Italian cuisine

Most popular Italian sauces are intended for pasta and there are a wide variety of them, because each one comes from a different region of Italy. The majority of them are red sauces such as siciliana from Sicily, pescatora, napoletana and pizzaiola from Naples, amatriciana and arrabbiata from Rome, ragù from Bologna; true pesto is a green sauce based on basil, traditional in Genoa. Many of them are based on olive oil and garlic. When Italians cookpasta al forno (baked pasta) they often add besciamella (Béchamel sauce) to the basic sauce, only to give mildness to the recipe. In recent times white sauces, with cream, are growing in popularity: among them alfredo is not really Italian, but typical of Italo-Americans. In northern Italy there are popular sauces served with mixed boiled meat such asbolognese. In Italy other kinds of sauces exist such as salsa rossa a tomato sauce a little hot;salsa verde based on parsley; and mostarda, syruped fruits flavored with mustard.

Stir, Bake And Mix Up Memorable Moments In The Kitchen

No matter the cooking task at hand-whether it's rolling dough or mixing ingredients-getting children more involved in the kitchen is a great way to begin new traditions and spend good, quality time as a family.

From baking cookies to stirring up pudding, introducing children to the joys of cooking begins with exciting, simple recipes.

"As a mother of triplets, simplicity is key," said Christine Garboski, Manager at the Nestlé Culinary Center. "Fun, easy recipes teach cooking basics and inspire creativity."

In addition to using trouble-free recipes, here are a few more tips for getting children more involved in the kitchen.

• Unveil the inner chef. Teach the basic cooking fundamentals by allowing kids to measure ingredients, season recipes or brush marinade on pork chops or chicken before grilling, baking or sautéing.

• Sticky, drippy and just plain icky. Avoid unnecessary messes and spills by rinsing and stacking used dishes in the sink as you cook, and storing ingredients away after using.

• No boo-boos. Ensure safety by using blunt scissors, plastic knives or serrated dinner knives when slicing meats, fruits and vegetables.

• Keep it simple. Remember that kids have short attention spans and lose interest quickly. Prepare easy recipes such as the one that follows for Alphabet Cookies.

Kids will love using the cookie cutters, as well as frosting and decorating each letter with tube icing and colorful candy sprinkles.

Look for more kid-friendly recipes and cooking tips on VeryBestKids.com.

Alphabet Cookies

(Makes about 2 dozen cookies)


All-purpose flour

1 package (18 ounces) Nestlé® Toll House® Refrigerated Mini Sugar Cookie Bar Dough

3-inch alphabet cookie cutters

2 cups powdered sugar

1/2 cup Strawberry Flavor Nestlé® Nesquik® Syrup

1 to 2 tablespoons water

Small tubes decorator icing

Decorator candies


Preheat oven to 325° F. Sprinkle flour over cutting board or kitchen work surface. Break off two rows of cookie dough. Roll out dough to about 1/8-inch thickness, using additional flour as needed to prevent sticking. Press cookie cutters into dough and transfer letters to ungreased baking sheets with spatula.

Bake for 8 to 10 minutes or until golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Combine sugar, Nesquik and water in medium bowl; beat with whisk or hand-held mixer until smooth. Spread icing over cookies. Allow icing to dry before adding any additional decorations.



Making cookies together is a recipe for family fun.



Per CB - only recipe title bold. Recipe is flush left

A Guide To The History Of French Foods

If you are just as interested in travel as you are in food, then the history of French foods is one in particular that you are going to want to become more familiar with. The history of French foods is one which actually begins as far back as 1400 A.D., when the first French cookbooks imitated Moorish cuisine and sugar, which was still considered very much as being a luxury, was what was used to sweeten the various dishes.

1600

During the 1600s it was Royal patronage which truly promotedFrench cooking, with various dishes of fish and fruit being the most popular. There are many examples, particularly from this time that go to show just how important food has always been inFrance. For instance a butler once killed himself because his lobsters arrived late.

It was also during this time in French history that Dom Perignoninvented the art of making champagne, as he began storing his wine in bottles that were strong enough to contain the petulance of secondary fermentation. Coffee was also introduced around the same time, in 1644, while in 1686 thedevelopment of the croissant celebrated a true Christian victory in Austria over the crescent banners of the Turks.

1700

The 18th century also played a great role in the history of French foods, and it was really during this time in particular that the appeal of French food began to grow with the prestige of French culture. The restaurantmovement also began around this time and there was a new journalistic breed coming about, namely including food critics and restaurant reviewers.

2000

Although the 19th and 20th centuries also had their influences on the history of French foods, it has been the 21st century more than either of those which have played a role. French cuisine is now renowned around the world more than ever before and held high in regard and respect. There is really no other country in the world that takes its cuisine as seriously and significantly as the French,< and French cooking is really not a monolith, but rather it ranges from the olives and seafood of Provence to the butter and roasts of Tours.

There is so much variety with French cuisine, and this is actually one of the most valuable aspects of all that people need to understand and recognize when it comes to the history of French foods. http://www.living-in-france.org

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

ORDER THIS BOOK!!!!

Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA?s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America?s Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book.

• Hardcover: 288 pages
• Publisher: Delmar Cengage Learning; 1 edition (February 3, 2009)
• Language: English
• ISBN-10: 1428319948
• ISBN-13: 978-1428319943
• Product Dimensions: 10.9 x 9.1 x 0.9 inches
• Shipping Weight: 2.6 pounds (View shipping rates and policies)

• About the Author

  Thomas Schneller is a Certified Hospitality Educator and assistant professor at The Culinary Institute of America. He was also the head chef and owner of Schneller?s Meats, chef and owner of Schneller?s Restaurant, and assistant chef and manager of Schneller?s Caterers. His professional experience allows him to view the market from the perspective of both an educator and a business operator.
  
  Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor?s and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world?s premier culinary college. Visit the CIA online at www.ciachef.edu.