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Cooking fresh turmeric : Free online cooking class



Cooking Fresh Turmeric





cooking fresh turmeric






    turmeric
  • A bright yellow aromatic powder obtained from the rhizome of a plant of the ginger family, used for flavoring and coloring in Asian cooking and formerly as a fabric dye

  • The Asian plant from which this rhizome is obtained

  • ground dried rhizome of the turmeric plant used as seasoning

  • widely cultivated tropical plant of India having yellow flowers and a large aromatic deep yellow rhizome; source of a condiment and a yellow dye

  • Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. | accessyear = 2009}} It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C, and a considerable amount of annual rainfall to thrive.





    cooking
  • The process of preparing food by heating it

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • Food that has been prepared in a particular way

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food





    fresh
  • newly: very recently; "they are newly married"; "newly raised objections"; "a newly arranged hairdo"; "grass new washed by the rain"; "a freshly cleaned floor"; "we are fresh out of tomatoes"

  • recently made, produced, or harvested; "fresh bread"; "a fresh scent"; "fresh lettuce"

  • (of a cycle) beginning or occurring again; "a fresh start"; "fresh ideas"

  • (of food) Recently made or obtained; not canned, frozen, or otherwise preserved

  • Not previously known or used; new or different

  • Recently created or experienced and not faded or impaired











Tonight i made a curry




Tonight i made a curry





Ingredients:
1 1/2 cups brown bismati rice
1/4 tsp fenugreek seeds
1/2 tsp onion seeds
1 tbsp nut oil
1 tsp chilli powder
1/2 tsp turmeric
2 cloves garlic
350g quorn chicken pieces
2 tsp cumin seeds
1 tsp coriander seeds
100g creamed coconut
1 medium aubergine
1/2 cauliflower
2 tbsp desiccated coconut
2 tbsp flaked almonds
fresh coriander

Method
Place the rice with three cups or water in a covered pot and bring to the boil. Drop the temperature to allow if to simmer. Whilst you are making the curry, keep an eye on the pot. When the water has vanished and the rice looks pitted like the surface of the moon, remove from heat and allow to steam until you are finished making the curry.

Heat the oil in a deep frying pan. Add the fenugreek and onion seeds for a few minutes. Lower the heat and add the turmeric and chilli powder (i'm no fan of incendiary curry, so this is fairly weak). Crush the garlic directly into the pan. Stir the spice and oil mixture thoroughly, before adding Quorn pieces whilst continuing to stir. The Quorn pieces should be fully coated in the mixture.

Next, dissolve the creamed coconut in about 200ml of boiling water and then grind the cumin and coriander seeds in a mortar and pestle. Be sure not to let the curry dry out, or stick to the pan whilst you do this.

Dice the aubergine into pieces of around 1cm square and break the cauliflower into small florets. Add them to the pan along with the ground seeds and desiccated coconut. Give it all a good stir then pour over the dissolved coconut. Cover and then leave to simmer for about 5-10 minutes.

Place the flaked almonds in a dry pan and heat until they start to brown.

Once the curry is cooked, serve on a bed of bismati rice with the toasted almonds and fresh coriander as garnish

(2-1447)

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nyonya laksa




nyonya laksa





spent the rainy sunday afternoon cooking a storm in the kitchen with sis.

Recipe (adapted from Singapore Hawker Food cookbook)

Ingredients

- 1 kg thick bee-hoon, aka thick rice vermicelli
- 300 g bean sprouts
- 6 pieces fish cake (cut into strips)
- 2 pieces cucumber (cut into strips)
- 60 g laksa leaves (chopped), aka vietnamese mint or daun kesom
- 30 medium prawns ( cooked in water)

Stock:

(A)
- 400 g chopped shallots
- 60 g chopped garlic
- 60 g chopped galangal, aka blue ginger
- 60 g chopped fresh turmeric, aka yellow ginger
- 40 g belacan
- 8 red chillies
- 8 candlenuts
- 3 tbsps chilli paste

(B)
- 200 g chopped dried shrimps
- 2 stalks lemongrass (crush with the flat of a knife)
- 300 g laksa leaves

(C)
- 3 litres water
- 1 tbsp salt
- 3 tbsp suger

(D)
- 1 litre coconut milk

Method:

1. Grind (A) ingredients well.
2. Heat 8 tbsps of oil. Stir fry (A) ingredients until fragrant. Add (B) ingredients. Stir fry until fragrant. Add (C) ingredients and bring to a boil. Add coconut milk and stir until the mixture boils. This is the laksa stock.
3. Cook the bee-hoon and bean sprouts in water until done. Put them into a bowl. Top with fish cake, cucumber and prawns. Pour the stock from step (2) over. Sprinkle chopped laksa leaves on top. Serve.

(serves 10)











cooking fresh turmeric







See also:

thai cooking lessons

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capital cooking range

private cooking lessons nyc

recipes for cooking tuna

cooking classes in beijing

pictures of chefs cooking

beef cooking guide



07
2011
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TASTE OF COOKING MAGAZINE. TASTE OF


Taste of cooking magazine. Oven temperature cooking pizza. Kitchenaid cooking utensils.



Taste Of Cooking Magazine





taste of cooking magazine






    of cooking
  • (O.F.Cook) Orator Fuller Cook (1867 - 1949) was an American botanist, entomologist, and agronomist. Cook, born in Clyde, New York in 1867, graduated from Syracuse University in 1890. He worked for one year as an instructor at Syracuse.





    magazine
  • product consisting of a paperback periodic publication as a physical object; "tripped over a pile of magazines"

  • a business firm that publishes magazines; "he works for a magazine"

  • A regular television or radio program comprising a variety of topical news or entertainment items

  • A chamber for holding a supply of cartridges to be fed automatically to the breech of a gun

  • A periodical publication containing articles and illustrations, typically covering a particular subject or area of interest

  • a periodic publication containing pictures and stories and articles of interest to those who purchase it or subscribe to it; "it takes several years before a magazine starts to break even or make money"





    taste
  • A small portion of food or drink taken as a sample

  • have flavor; taste of something

  • The sensation of flavor perceived in the mouth and throat on contact with a substance

  • the sensation that results when taste buds in the tongue and throat convey information about the chemical composition of a soluble stimulus; "the candy left him with a bad taste"; "the melon had a delicious taste"

  • The faculty of perceiving this quality

  • perceive by the sense of taste; "Can you taste the garlic?"











Macaroni and Cheese with Bratwurst




Macaroni and Cheese with Bratwurst





Based on a recipe in a "Food and Cooking" magazine.

1lb pasta
6 tablespoons butter
1 small onion
1/2 teaspoon salt
1 tablespoon dijon mustard
6 tablespoons flour
3 cups milk, heated
1 cup sour cream
1 lb mature cheddar, grated
1/2 lb swiss cheese, grated
1/2 teaspoon worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup panko
1/2 cup parmesan cheese

butter or oil for greasing the baking pan

Put oven on at 400 F, and fill a large pot with water, salt generously, and heat on high.

Melt butter over medium heat. Add onions and salt. Saute for a few minutes, stirring occasionally, until the onions have softened. Add the flour and stir. Add the mustard and combine.

Slowly add the warm milk, whisking to prevent lumps from forming. Once all the milk is incorporated, add the sour cream, and mix in. Let simmer over low heat for a few minutes.

While the sauce simmers, add the pasta to the boiling water and cook for the recommended amount of time, or slightly less.

Add the worcestershire sauce, hot sauce, and the cheese. Stir to combine. Taste the sauce and adjust seasonings as necessary.

Add the pasta to the cheese sauce.

Butter or oil a 9" x 13" baking dish. Pour the pasta and cheese sauce into the baking dish. Cover with a layer of panko, then a layer of grated parmesan.

Bake for about 15-20 minutes, or until the top is lightly browned.

(We got impatient and took it out of the oven before it was quite browned enough. :)











Domino recipe week-- lemon-chicken kebabs-- before the grill




Domino recipe week-- lemon-chicken kebabs-- before the grill





This week, in honor of the late, great Domino magazine, I'm making all of the recipes that appeared in their last issue.

Here we have some chicken kebabs with lemon, lemon leaves and artichoke hearts prepped for the grill. The suggested side is roasted fingerling potatoes.

Verdict: Hm...seasonings are sort of bland...except for those lemon leaves!...easy to make...but I probably won't make this again...I'll definitely be experimenting with lemon leaves in soups or in parchment with baked fish, etc. The flavor is more green and less acidic. I've never thought to cook with lemon leaves before. Big points for originality.

The original recipes from Domino were courtesy of food stylists, Alison Attenborough and Jamie Kimm. They have a new cookbook out with Williams-Sonoma called 'Cooking for Friends,' a 'Domino staff favorite.' Already missing you, Domino staff!

UPDATE: I just had some of this as leftovers and the chicken tasted great when eaten with the grilled Meyer lemon-- fruit, peel, and all. The tricky thing with kebabs is to get all of the ingredients cooked to a nice place. Our lemons weren't grilled enough to eat the first time around because the chicken would've been too dry, but on reheating, the lemons were tasty to eat, and complimented the chicken well. I think I will work with this recipe again.









taste of cooking magazine







See also:

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louisiana cooking magazine

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yarra valley cooking school



07
2011
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