IT’S THE TASTE THAT MATTERS IN THE END

its-taste-that-matters-in-end

The latest episode of the Hell’s Kitchen, actually made me realize what I have been sensing in past few months , Yes you bet , I‘ve been discussing this with a friend few weeks before that- “till I will not start tasting everything , how will I know what’s the ingredients that’s adding the flavor and how much , more of, how will I know what’s missing to make the dish complete?”, till now I am dependent on smell senses & on my Not so official tasters -  that is my family members, but their also every taste varies .

Most of you, my readers might remember the scene from the movie Chocolate, where

A girl discuss about the flavor of chocolate, and the guy in the shop replies “how can you define its bad until you actually taste it “and the girl replies … why don’t you eat worms? How do you know they don’t taste good?”  And the guy actually crunch one worm - nice tricks, but the way he explains the taste:-o … hummmm …. So the outcome???

Ladies and Gentlemen, the outcome is one actually need to taste everything to know its taste, imaging if the first fruit that appealed to a humankind was never tasted, the coffee, cocoa, or for instance mango was never once tasted, The called passion fruit “wild, and poisonous till 1900, and someone actually tasted, and here you are ending up with passion fruit dessert that is more then 500 in my known list. The best example is yet to come the cocoa bean that is so ugly looking, and when converted in chocolate its Bitter and dark and very guaee  , Yet In 2006 more than 6.5 million tons of chocolate was sold worldwide.

Till now I am totally dependent on my smell senses to add the ingredients, But the secrete to be a grate chef is to know your ingredient too well I was actually amazed to see ,How the lady actually describe “it’s a back stem of Bok Choy “ wow!!!! Thrilling,-but that turn even more beautiful when a male chef described “seared pear piece as “a piece of mango” , But the real Hell at the Hell’s Kitchen was when the defeated group of male chefs had few weird things to taste “that too – R A W “ e.g. Pig Liver , Chicken Brest , Beef etc. sounds yuckiest? But that is what actually matters, it’s like reality shows displays too much way too much from the reality? Uhhhh ?? I don’t think so, cos at the very end.

its-taste-that-matters-in-end.html

IT’S THE TASTE THAT ACTUALLY MATTERS – TO KILL THE SENSE TO ALIVE ONE’S SENSE OR TO KILL THE WHOLE ENVIRONMENT OF COSY DINING, the secrete of grate cooking is keep tasting what ever you are making , even during its process .

P..S. I AM YET TO DISCOVER TASTE . 

And as always this post is dedicated to Gordon Ramsay.

Homemade Peanut Butter

Hi,Today I'm going to show you how to make homemade peanut butter. This is a fun project for the whole family. Homemade Peanut Butter

Ingredients:

For this recipe, you'll need:

* 1 tablespoon peanut or vegetable oil
* roasted, unsalted peanuts (shelled or unshelled)
* pinch of salt



Method:

1. Select the Peanuts Start with roasted, unsalted peanuts. You can buy them shelled or unshelled. If you buy unshelled peanuts, enlist family members to help shell them faster.(If you buy unroasted penuts o dry roast them after shelling and deskinning without oil on a nonstick till its light pinkish brown .)
2. You can take off the red skins of the peanuts, or you can leave them on. If you leave them on, you'll see little red flecks in the final product, which some people like in homemade peanut butter.In my version of this recipe I m using clean deskinned roasted peanuts because I am allergic to the red skin )
3. One cup of peanuts will give you about 1/2 cup of peanut butter.
4. Combine the Ingredients Pour 1 tablespoon of peanut or vegetable oil into a food processor.
5. Now, pour in the peanuts. Add a pinch of salt. You can always add more salt later.
6. Put on the lid and start the food processor. It will take around 2 to 3 minutes to chop and blend the peanuts.
7. If the peanuts seem stuck, stop the machine to scrape the sides of the bowl. Then start mixing again.
8. If you need to help it along, add a little more oil. Remember the oil will make the peanut butter thinner.
9. Serve or Store the Peanut Butter After 2 to 3 minutes, stop the food processor and get a close look at texture of the peanut butter. Once it is as smooth as you like it, pour the peanut butter into a serving dish or storage container.
10. For crunchy peanut butter, chop some additional peanuts. Pour them into the bowl, and stir them into the peanut butter. Spread the peanut butter on your favorite bread for a delicious snack at any time of the day.

How to Make Paneer

How to Make Paneer



Paneer is a soft, fresh cheese used in traditional Indian cooking. It can add an interesting flavor to your Indian dishes. Read on to learn how make paneer.


Things You’ll Need:

* 2 ltr whole milk
* 2Lemon
* Sauce pan
* Cheesecloth( triple washed Soft cotton muslin or malmal)
* Colander
* Some heavy kitchen object like roll on Stone or thick bottom pan with water (1/2filled)
* Plates

Method :

Step1

Stirring mixture Stirring mixture Juice the lemon, removing the seeds and pulp. In the sauce pan, bring the whole milk to a rolling boil, stirring regularly.


Step2

Remove the pan from the heat and stir in the lemon juice. Return the pan to the heat for about a minute until the curds and whey separate.


Step3

Use two layers of cheesecloth to line your colander. Pour the curds and whey through the cheesecloth. The whey (liquid) will pass through leaving only the curd.

Step4

Bundle the cheesecloth and squeeze out any remaining liquid.
Place the solid mass of curds on a plate on top of which place another plate. Place the heavy book or other weight on the top plate.


Step5

Refrigerate overnight.
Cut into cubes.

Home Made Easy Ricotta cheese.

Ricotta cheese.

Today, I wanted to try making some flavored cottage cheese, and ended up making some lovely Ricotta cheese. Strictly speaking, Ricotta is a snowy white cheese that is made from the whey [drained liquids] of other cheese such as mozzarella for instance, you can also make it at home using buttermilk.

You’ll need:

• 2 Liters Milk
• 100ml Buttermilk
• 1 tsp chilli flakes
• 1 tsp cumin seed
• 1 tbsp salt

Method:

1. Dry roast the cumin seeds using a heavy bottomed pan. Roughly grind them, leaving a few seeds intact.
2. Pour the milk into a steel utensil. Add all the spices and seasonings.
3. Heat the milk on high heat, stirring every once in a while.
4. Add the buttermilk after about 10 minutes, or when the milk is about to rise, whichever is earlier.
5. The milk should curdle shortly - somewhere around 180 degrees.
6. Pour into a muslin/cheesecloth lined sieve.
7. Gather up the cloth, tie on top and hang till it stops dripping.

How to make breadcrumbs

Why on earth would I want to make my own breadcrumbs I hear you ask. Good question. There are several reasons.

You know exactly what is in them

It’s cheap

It’s a good way of using up stale bread

They taste better than store bought

I think that’s enough reasons. I much prefer to make my own for all the above reasons, but most importantly, whenever I use my own, I feel like I have achieved something and they do taste better than the mass produced store bought ones. Here’s how to do it.

• You will need:
• 
  
• Equipment:

A blender of food processor

• Ingredients:
• 
  
• Stale bread

Almost any bread will do and you can mix up different kinds of bread. If the bread is not properly dried out or quite stae enough, just toast it or broil it for a few minutes until it’s nice and dry. 1.First, take all your bread leftovers and tear them into small pieces. 2.Next, turn on your food processor or blender and add the pieces. Unless you have a really powerful blender, you will need to add them slowly rather than throw them all in at the same time. Remember to cover the blender top if you’re using a blender. I have spread breadcrumbs all over the kitchen on more than one occasion. 3.Blend the bread until it’s finely ground up. The finished article should look something like this.

Bread crumbs