Fish Recipe - Halibut with Garlic Salsa

(Yield: 6-8 Servings)


Ingredients:

2 pounds halibut fillets (you can also use cod or red snapper)

4 tablespoons margarine, melted

2 tablespoons fresh cilantro, chopped

Salt to taste

2 garlic cloves, crushed

Salsa

4 garlic cloves, crushed

3 ripe tomatoes, chopped

1 large onion, chopped

1 jalapeno pepper, seeded and chopped

2 tablespoons fresh cilantro, chopped

1 tablespoon lemon juice

1/2 teaspoon dried oregano leaves

1 1/2 tablespoon vegetable oil

Directions:

1. Place fish on rack in broiler pan.

2. Mix melted margarine, cilantro, salt and crushed garlic. Brush half of the mixture over fish. Broil with tops of fillets about 4 inches from heat until light brown; about 6 minutes. Turn fish carefully; brush with remaining margarine mixture. Broil until fish flakes easily with a fork, about 4-6 minutes longer. Serve immediately with garlic salsa.

3. Salsa: Heat all salsa ingredients over medium heat, stirring occasionally, until hot and bubbly, about 5 minutes.

Fish Recipe - Pistachio Filet Of Sole

Ingredients:


8 (1/2 inch thick) filets of sole

1/4 cup of milk

Salt and pepper to taste

1 1/4 cups finely chopped pistachios

1 1/4 cups bread crumbs

2 eggs, beaten

4 tablespoons butter

1-1/2 tablespoons oil

Directions:

1. In a shallow bowl, add eggs and milk and whisk together.

2. In a flat dish place the flour. In another flat dish mix the nuts and bread crumbs together.

3. Dredge each filet in flour then egg mixture and in the nut and bread crumb mixture. Press gently on filets so the nuts and breads will stick.

4. Heat half the butter and half oil in a large fry pan. Let the fat brown slightly before adding filets. Cook about 3-4 minutes on each side. Set aside and cook the remaining 4 filets in the remaining butter. Serve with rice.

Fish Recipe - Flounder Cajun Style

Ingredients:


1 1/2 pounds flounder fillets

14 1/2 ounces tomato sauce

1/2 small green bell pepper, sliced thin

2 cloves garlic, minced

1/2 cup onion, sliced thin

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 pinch cayenne pepper

Salt and pepper to season fillets

Directions:

1. Heat oil in a large skillet and saute garlic, bell pepper and onion until limp and very fragrant.

2. Remove veggies and add fillets. Let saute for 2 minutes, then turn.

3. Add veggies and remaining ingredients over fish, cover and reduce heat to low and let simmer for 15 minutes.

Fish Recipe - Fried Fish with Whole Garlic

(Yield: 4 Servings)


Ingredients:

1 pound halibut fillets

1 teaspoon salt

3 tablespoons cornstarch

8 garlic cloves, peeled

2 tablespoons fresh ginger coarsely chopped

4 tablespoons peanut oil
Sauce

1 tablespoon rice wine or dry sherry

3 tablespoon water

1 tablespoon light soy sauce

1 tablespoon bean sauce

1 teaspoon sugar

1 tablespoon dark soy sauce

Directions:

1. Rub the halibut fillets with salt and cornstarch.

2. Heat a wok or large frying pan until it is hot, then add the oil. Brown the fish on each side until it is golden brown. Remove the fish and drain on kitchen paper.

3. Drain off all but 1 tablespoon of oil, add the garlic and ginger and stir-fry for 20 seconds. Add the sauce ingredients, and cook for 3 minutes or until the garlic is tender.

4. Return the fish to the wok and reheat through. Serve at once with the garlic cloves.

Fish recipe : Halibut with Mushroom

(Yield: 4 Servings)


Ingredients:

1 large onion, sliced thinly

1 tablespoon oil

1 1/2 cup mushrooms, sliced thinly

1 pound halibut fillets

1 stack celery, sliced thinly

2 tablespoons soy sauce

3 tablespoons dry sherry
Salt and pepper to taste

Directions:

1. In a non-stick skillet, heat oil and saute onion.

2. Add mushrooms and celery and saute about 2 minutes, stirring constantly.

3. Spread halibut fillets on mushrooms; sprinkle with salt and pepper. Add soy sauce and sherry. Cook gently, covered, for about 5-7 minutes or until fish flakes easily.

Fish Recipe - Asian-Style Fish with Vegetables

(Yield: 4 servings)


Ingredients:

1/4 cup olive oil

1 pound fish fillets

3-4 tablespoons all purpose flour

2 carrots, thin sliced

2 small onions, sliced

1 green pepper, sliced

2 garlic cloves, minced

4 scallions, chopped

2 tablespoons soy sauce

2 tablespoons fish sauce

1/4 teaspoon ground ginger

2 teaspoons cornstarch

3/4 cup water

Salt and pepper to taste

Directions:

1. Season fish fillets lightly with salt and pepper to taste. Cut fish fillets into serving-sized pieces; Roll fish pieces in the flour.
2. Heat oil in skillet over medium heat. Add fish pieces, a few at a time, and cook until fish flakes easily with fork; turning carefully. Remove with a slotted spoon and drain.
3. Add carrots, onions, green pepper, and garlic; stir-fry for 2-3 minutes. Mix water and cornstarch; stir into vegetables. Add ginger, soy sauce and fish sauce. Cook for about 3-5 minutes, stirring once in a while.
4. Return the fish pieces to the skillet. Add scallions and cook stirring constantly for a further 2-3 minutes or until fish pieces are thoroughly heated. If necessary season with salt and pepper to taste. Serve immediately.

Mushroom recepi: Bread fried mushroom

Bread fried mushrooms

Materials:

3 tbsp oil (for fried)
4 bean chili (pounded thin)
600g oyster mushrooms
300g bean sprouts (cleaned)
1 book bread (skin removed and cut the budget 3 cm square)
2 pieces of tofu (cut dice and fried)
2 chicken eggs (beaten to Expand)
1 stalk celery (sliced)
1 stalk spring onion (sliced)

Ways:

Heat oil in pan, stir the chili. Then enter the mushrooms and bean sprouts. After the vegetables wilt enter bread, tofu and eggs. Wait until it dry slightly. Then enter the celery leaves and spring onion, stir until dry. Serve hot.

Halibut with Garlic Salsa

Yield: 6-8 Servings
Ingredients:
2 pounds halibut fillets (you can also use cod or red snapper)
4 tablespoons margarine, melted
2 tablespoons fresh cilantro, chopped
Salt to taste
2 garlic cloves, crushed

Salsa
4 garlic cloves, crushed
3 ripe tomatoes, chopped
1 large onion, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lemon juice
1/2 teaspoon dried oregano leaves
1 1/2 tablespoon vegetable oil

The Creative Tofu Recipe

As more and more people look for ways to optimize their health they continue to turn a critical eye to the foods they are eating. What they discover is that there are a bevy of delicious and nutritious substitutes for the highly caloric and unhealthy foods they have been eating up until this point. When it comes to finding protein sources that do not contain the cholesterol and fat content found in meat products, people are beginning to rediscover tofu. And as a way to integrate tofu into every day life, people continue to add each tofu recipe that they find into their stockpile of delicious dishes.
Tofu is a soybean based product made from curds that are pressed into useable blocks that can be used in a tofu recipe. Soft tofu, derived directly from soy milk, is extremely moist; because of its similarity to custard, it is often used as an ingredient in a tofu recipe for dessert. Firm tofu, that contains less moisture, holds its shape and is conducive to a main dish tofu recipe. Dried tofu has the lowest moisture content and is most like meat in its texture. When used in a tofu recipe, dried tofu is often crumbled, sliced, or pressed into noodles. Tofu has very little natural flavor; the reason people enjoy it is because the tofu found in a tofu recipe actually absorbs the flavors of the other ingredients in the dish.
The health benefits of eating a tofu recipe are numerous. High in protein and low in calories, tofu also contains no cholesterol. Research has shown that the soy protein found in tofu may go a long way towards reducing heart disease.
But the benefits of making a tofu recipe extend beyond the health benefits – which are numerous. Tofu can be frozen making it a convenient ingredient for those throw together meals. In many cases tofu can be used as a substitute in any recipe that traditionally calls for meat. Suddenly a meat-based recipe becomes a tofu recipe. Tofu can also be made into a puree and used as a dairy substitute in any tofu recipe.
Tofu is nothing if not versatile; it can be served fried, stewed, raw, grilled, stir fried, in soups, or in filling or stuffing. But no matter what your taste in food, you will likely find a tofu recipe to suit you.

Fish Recipe - general info

Fish Recipes


Everyone knows that fish is a very healthy food. It’s low in saturated fat and is a fantastic source of Omega-3 fatty acids, which have been shown to lower the risk of heart disease by lowering cholesterol and decreasing the stickiness of blood platelets. Therefore a diet rich in fish is highly recommended.

Fish is not only healthy but also tasty. There are so many different types of fish you can choose from. Besides of that, you have so many cooking possibilities – you can bake, fry, grill, steam, poach. And it also cooks quickly. But fish can also be eaten uncooked, such as when prepared as sushi and sashimi.

You should however be careful when buying and storing fish – especially if fresh - because fish is a highly perishable food.

Some General Information about Crabs

There are over 4,000 variety of crab from fresh and salt water, being the species from salt water more abundant. The most common crabs are listed below:

· King crab, also referred to as Alaska king crab and Japanese king crab, is found in the North Pacific and can weigh 10-15pounds. Its delicately flavored meat is snowy white and edged with a beautiful bright red, and it is an excellent source of high-quality protein, while low in fat and calories.

· Snow crab is found in North Pacific and Canada's east coast, measuring up to 3 feet across. Its flesh has a slightly saltyflavor ans is white tinged with pink.

· Blue crab is found in the waters of the Atlantic Ocean and Gulf of Mexico and it has this name bacause of its blue claws and dark blue-green shell. It is sold both as the hard-shell variety and as soft-shelled, being in the United States the blue crab mostly eaten in its soft-shell variation. Blue crabs are extremely high in vitamin B12 with just three ounces of crab meat having a full daily allowance.

· Stone crabs can be found from North Carolina to Texas coast and is most abundant in Florida waters. Only the claw meat is eaten, which has a firm texture and a sweet, succulent flavor. It is sold precooked and usually frozen because the meat has a tendency to adhere to the shell if frozen raw.

· Rock crabs and Jonah crabs both can be found on the northeast coast of the United States; rock crabs can also be found alongthe west coast. Their flesh is white, firm, moist and sweet.

· Golden crabs are found in the south Atlantic and in the Gulf of Mexico. Its delicate meat is white flecked with red.

Crab Macaroni Salad Recipe

Ingredients:


8 ounces shell macaroni

2 green onions

1/4 pound snow peas

2 ounces Cheddar cheese

3/4 pound imitation crab meat

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1 dash red wine vinegar

1/4 teaspoon sugar

1 cup mayonnaise

Directions:

1. Cook the shell macaroni until tender. Drain, rinse and cool.

2. Chop the green onions and halve the snow peas. Grate the cheese and shred the crab meat.

3. Mix the onions, snow peas and cheese with the macaroni. Stir in the spices and mix well.

4. Add the mayonnaise and chill until serving time.

Easy Imperial Crab

Yield: 8-10 Servings


Ingredients:

2 pounds crabmeat

1/3 green pepper, cut fine

3/4 red pimiento, chopped

1 teaspoon mustard

1/3 cup mayonnaise

1 egg

1/8 teaspoon pepper

1 teaspoon salt

Mayonnaise for topping

Directions:

1. Mix all ingredients except crab meat.

2. Add crab meat carefully in order not to break up lumps.

3. Pile into 6 baking shells (heaping) spread with mayonnaise and sprinkle with paprika.

4. Bake at 350 degrees for 20 minutes

Hot Crab Dip

Ingredients:


3 tablespoons sour cream

5 tablespoons freshly grated Parmesan cheese

1 tablespoon lemon juice

1 tablespoon fresh dill, finely chopped

1/2 tablespoon grated horseradish

2 green onions, finely chopped

1 cup crabmeat

Salt and freshly ground peper to taste

Directions:

1. Beat sour cream and Parmesan cheese until smooth. Add the rest of ingredients, except crabmeat. Mix well all together. Finally gently fold in crabmeat. Transfer dip to a small oven-proof dish.

2. Bake at 375F for 15 minutes.

3. Serve with crackers, tortilla chips or raw vegetables.

Crab Soup Recipe

Ingredients:


1/4 cup margarine

1/4 cup celery, chopped

1/4 cup flour

6 to 10 drops hot pepper sauce

5 cups skim milk

16 ounces flaked imitation crab meat (3 1/2 cups)

1/4 cup scallions, sliced

Salt to taste



Directions:

1. Melt margarine in large saucepan. Add celery, cook 3 minutes.

2. Add flour and stir over low heat until frothy. Cook additional 3 minutes, stirring often.

3. Add hot pepper sauce. Gradually stir in milk. Increase heat and bring to a boil, then reduce heat to simmer. Allow to simmer and thicken 10 minutes.

4. Add crab meat and scallions. Taste with salt.

5. Serve immediately.

Grill Salmon Fillets?

How Long Do You Grill Salmon Fillets?
Grilled Salmon Fillet is not only great to grill, but is also very good for your health. For a fish, Salmon has a high fat content which makes it ideal for the grill. Most fish will dry quickly or fall apart on the grill.

Directions:

1. If you buy your salmon look for a fillet that is still a deep rich reddish color. Fresh salmon should be almost odorless and not be slimy to the touch.

2. Some people prefer to remove the skin and the dark fat from the fillet.

3. Pre-heat the grill to med-high and clean with a good brush. You can add a little oil to the grill grates to help keep the salmon from sticking.

4. Lay the salmon on the grill making sure that no flames are touching the salmon.

5. Do NOT move the salmon until you are ready to turn it. Salmon is delicate and will crumble if moved too often on the grill. The salmon will be ready to turn when the edges have changed from pink to opaque. The very top of the salmon will still be pink / raw. Carefully work the edges of the salmon until you are sure you can pick it up without the salmon splitting in half. The first side should grill in about 3-5 minutes, maybe less depending on how hot is the grill.

6. Salmon is hard to judge how well the inside is done without cutting it or using a thermometer. If you choose to cut it the inside should not be translucent, but instead be opaque or slightly off-white/grayish.

7. Remove from the grill and serve as soon as possible.

Safe Internal Temperature: 125 degrees

Tips:

* Salmon does very well with a marinade. Remember to only soak it in the marinade for about 30 minutes. Any longer can damage the meat.

* Salmon will become very dry if cooked too long. Remember that when the salmon is removed from the grill it will continue to cook.


¿Cuánto tiempo Grill Filetes de Salmón?

Filete de Salmón a la parrilla no es sólo ideal para la parrilla, pero también es muy bueno para su salud. Un pescado, salmón tiene un alto contenido de grasa que lo hace ideal para la parrilla. La mayoría del pescado se seca rápidamente o derrumbarse en la parrilla.

Instrucciones:

1. Si usted compra su mirada de un filete de salmón que sigue siendo un profundo color rojizo. De salmón fresco debe ser casi inodora y no pegajosa al tacto.

2. Algunas personas prefieren quitar la piel y la grasa del filete oscuro.

3. Precaliente la parrilla a med-alto y limpio con un buen cepillo. Usted puede agregar un poco de aceite a la parrilla parrillas para ayudar a mantener el salmón se pegue.

4. Coloque el salmón en la parrilla asegurarse de que las llamas no se toquen el salmón.

5. NO mueva el salmón hasta que esté listo para girar. El salmón es delicado y se derrumbará si se trasladan con demasiada frecuencia en la parrilla. El salmón estará listo para girar cuando los bordes han cambiado de color rosa a opaco. La parte superior del salmón seguirá siendo rosa / primas. Saque cuidadosamente los bordes del salmón hasta que esté seguro que usted puede recogerlo sin la división de salmón a la mitad. La primera parte debe parrilla en unos 3-5 minutos, quizás menos dependiendo de qué tan caliente está la parrilla.

6. El salmón es difícil juzgar qué tan bien el interior se hace sin cortar o usando un termómetro. Si usted decide cortar el interior no debe ser transparente, sino que ser opaco o ligeramente off-white/grayish.

7. Eliminar de la parrilla y servir a la mayor brevedad posible.

Caja de seguridad interna de temperatura: 125 grados

Consejos:

* Salmón hace muy bien con el adobo. Recuerde que sólo debe sumergirlo en la marinada durante 30 minutos aproximadamente. Por más tiempo puede dañar la carne.

* Salmón será muy seco si se cocinan demasiado. Recuerde que cuando el salmón se retira de la parrilla que seguirá para cocinar.


الى متى هل شواية سمك السلمون الشرائح؟


فيليه سمك السلمون المشوي كبيرة ليس فقط للشواء ، وإنما هو أيضا في غاية جيدة لصحتك. للسمكة ، سمك السلمون يحتوي على نسبة عالية من الدهون مما يجعلها مثالية للشواء. معظم الأسماك سوف تجف بسرعة أو ينهار على استجواب.

اتجاهات :

1. إذا كنت تشتري بك السلمون البحث عن شرائح التي لا تزال عميقة غنية لون ضارب الى الحمرة. سمك السلمون الطازج يجب أن يكون عديم الرائحة ويكاد لا يكون لزج لمسة.

2. بعض الناس يفضلون لإزالة الجلد والدهون المظلم من شرائح.

3. قبل الحرارة استجواب لميد عالية وباستخدام فرشاة تنظيف جيدة. يمكنك إضافة القليل من النفط إلى قضبان شواء للمساعدة فى الحفاظ على سمك السلمون من الالتصاق.

4. إرساء شواء سمك السلمون على التأكد من أن النيران لم يتم لمس السلمون.

5. لا تتحرك السلمون حتى تكون مستعدا لتحويلها. سمك السلمون حساسة وسوف تنهار اذا تحركت في كثير من الأحيان على استجواب. السلمون سيكون جاهزا لتحويل عند حواف قد غيرت من اللون الوردي الى مبهمة. أعلى جدا من سمك السلمون سيظل الوردي / الخام. العمل بعناية على حواف السلمون حتى كنت متأكدا من أنك يمكن أن يستلم السلعة دون تقسيم السلمون في نصف. الجانب الأول وينبغي للشواء في حوالي 3-5 دقائق ، وربما أقل اعتمادا على كيفية الساخنة هي شواء.

6. سمك السلمون من الصعب الحكم على مدى الداخل ويتم ذلك دون قطع أو باستخدام ميزان حرارة. إذا اخترت أن تقطعها من الداخل يجب أن لا يكون شفافا ، ولكن بدلا من أن تكون مبهمة أو قليلا off-white/grayish.

7. ترفع من الفرن وتخدم في أقرب وقت ممكن.

آمنة الداخلية : الحرارة 125 درجة

نصائح :

* السلمون يعمل بشكل جيد جدا مع ماء مالح. لنتذكر فقط أن نقع في ماء مالح لمدة 30 دقيقة. أي أطول يمكن أن تلحق الضرر اللحوم.

* السلمون سوف تصبح جافة جدا إذا ما تم طهيها وقتا طويلا. عندما نتذكر أن سمك السلمون هو البعد عن شواء انها ستستمر لطهي الطعام.

Homemade Vanilla Ice Cream Recipe

Easy Homemade Vanilla Ice Cream Recipe

This is an extremely light and simple ice cream recipe to make that is homemade and tastes really good considering there’s only 3 ingredients. You can spice it up by adding crushed chocolate sandwich cookies or any kind of fruit.
8 cups milk

2 cups white sugar

1 tablespoon vanilla extract
Directions
In a freezer canister or ice cream maker, combine the milk, sugar and vanilla. Freeze according to manufacturers directions.
Note: For a richer tasting ice cream, add 1 can of evaporated milk and use 2 tablespoons of vanilla extract.
=> Homemade Ice Cream Recipe: French Vanilla Ice Cream Recipe
French vanilla ice cream is richer tasting than regular vanilla ice cream. This recipe will have you craving more of that smooth, creamy vanilla flavor.
1/2 cup sugar

1/4 teaspoon salt

1 cup milk

3 egg yolks, beaten

1 tablespoon vanilla

2 cups whipping cream, chilled
Directions
In a saucepan or double boiler, mix the sugar, salt, milk and egg yolks. Cook over medium heat, continuously stirring until bubbles appear around the edge of the pan.

Ice Cream Recipe: Mexican Fried Ice Cream Recipe

You’ll find this tantalizing dessert served in many Mexican restaurants. Try substituting caramel or butterscotch topping for the honey. Also you can try using 2 parts cornflakes crumbs mixed with 1 part crushed vanilla wafers.
1 quart vanilla ice cream

3 cups crushed cornflakes cereal or cornflake crumbs

1 teaspoon ground cinnamon

3 egg whites

2 quarts oil for deep frying

Whipped Cream

Honey

Maraschino Cherries

Directions
Scoop out 8 balls of ice cream and place on a baking sheet, return ice cream balls to freezer and freeze for 1 hour, or until firm.
In a shallow bowl or dish, combine the cornflakes and the cinnamon. Roll each frozen ice cream ball in half of the cornflake mixture, return to freezer for 15 minutes.
In a separate dish, beat the egg whites until foamy. Dip each frozen ice cream ball in the egg whites, then roll them in the remaining cornflake crumbs. Make sure the ice cream is covered up completely. For thicker coating, repeat the process. Freeze ice cream balls for 3 hours or until very firm.
When you are ready to serve the ice cream, heat up the cooking oil in a deep fat fryer or heavy saucepan to 375 degrees.
Place each ice cream ball into a wire frying basket or slotted spoon. Fry one or two of the balls at a time for 10 to 15 seconds, until the coating is a golden brown color. Drain on paper towels.
Serve immediately. Garnish with whipped topping, drizzled honey and maraschino a cherry on top.

Ice Cream cake : Ice Cream Sandwich Cake Recipe

A delicious and really easy to make ice cream sandwich dessert recipe. For a little variety, try caramel ice cream topping instead of, or in addition to, the chocolate topping. Additional garnishes – nuts, candy sprinkles and maraschino cherries

16 – 24 ice cream sandwiches

1 (16 oz.) container frozen whipped topping

1 (12 oz.) jar chocolate hot fudge topping

1 (1.5 oz.) chocolate candy bar, grated

Directions

In a 9 x 13-inch baking dish, place half of the ice cream bars on the bottom of the dish, side by side. Spread half of the chocolate fudge on top of the ice cream bars. Spread half of the whipped topping on top of the fudge.

Place the remaining ice cream bars on top of the first layer and repeat with layers of chocolate fudge sauce and whipped topping. Sprinkle the grated chocolate on top.

Cover and freeze the cake for 1 hour. Keep the unused portion covered and frozen.

Easy Ice Cream Cake Recipe

If you’re in the mood for an ice cream cake, but don’t want to spend a lot of prep time in the kitchen, this recipe really takes the cake! You can substitute sherbet or sorbet for the ice cream for an nice variation.

1 (10-inch) angel food cake

1/2 gallon any flavor ice cream

Directions

Let ice cream sit on the counter awhile until it softens enough where you can spread it easily (do not let it melt).

Pull angel food cake into 2-inch chunks. Layer the cake chunks on the bottom of a 9-inch or 10-inch tube pan. With a large knife, spread a layer of the softened ice cream over the cake chunks. Add another layer of cake on top of the ice cream. Keep repeating the layers until you’ve used up all the cake and ice cream.

Put the cake into the freezer and freeze for 2 to three hours. Before serving, carefully remove the cake from the pan and place on a serving dish. Top with your favorite sundae sauce.

How to Cook Tilapia

Tilapia is one of the most nutritious and tasty seafood that can be used in special and delectable delicacies. The fish can be cooked in various ways like baking, grilling and steaming. To enjoy this seafood, you can try different recipes that can improve the taste and flavor of the fish. By looking at these recipes, you can also learn how to cook tilapia in the best way possible. Below are some of the most delicious and simple recipes that use the fish as a key ingredient.

Lemon Garlic Fish

In this recipe, you need four tilapia fillets and 1/8 cup of lemon juice as main ingredients. In addition to these, the dish contains a teaspoon of parsley flakes, a teaspoon of garlic powder, a tablespoon of margarine and a tablespoon of olive oil. Do not forget to season the fish fillets with a teaspoon of combined salt and pepper.

To cook the dish, spray the baking dish with vegetable oil. Arrange the fish fillets on the baking dish. Heat a skillet on a medium fire and put the margarine on the skillet. Wait until the margarine melts. In a small bowl, combine the melted margarine, lemon juice, olive oil, parsley and garlic powder. Mix the ingredients and pour over the fish. Place the baking dish in an oven that was preheated to 400 degrees Fahrenheit. Cook for 13 minutes to 15 minutes. Serve immediately.

Grilled Fish with Butter and Lime

The ingredients in this special and tasty

Copper Cookware Vs Cast Iron Cookware

Comparison, Care, and Cleaning


The material that your cookware is made out of determines the cooking properties; each cookware material has its own particularities, and its own care and cleaning requirements.

Copper cookware that is unlined is excellent for certain specialized applications. The best uses for unlined copper cookware are bowls for whipping egg whites, delicate French sauces, and pans for sugary foods that are not acidic, basic or sulfurous, like jellies and jams. For cleaning, never use metal scouring pads; wash with a very mild detergent. Copper cookware requires some maintenance; if it begins to darken, that means it must be polished to make it shiny. Use a polishing cream that is copper friendly. Flour and salt mixed with white vinegar and lemon juice is a classic polishing cream, but there is more of a possibility that you could scratch the pan than with a proper commercial copper polishing paste. A small amount of copper will be transferred into the food; this is what helps egg whites to rise so much, and may actually have beneficial health effects.

On the other hand, consider cast iron cookware. Cast iron is the quickest heating metal, so a large sized, cold meat will heat up well. Produces beautiful searing and blackening, and fond production. Unfortunately, this material is dark so one can't see the fond color in order to gauge how well it is cooked. In addition, searing, fond production, and blackening of food is essentially a process of burning, which produces toxic soot and other carcinogens. As well, one needs to season cast iron. Le Creuset makes enameled cast iron which solves this problem. However, their cookware is very heavy. For cleaning, while the cast iron is still hot from cooking, add a little oil and salt, then scrub with paper towel; use salt as an abrasive and work fat into the micro-fissures. Dump the salt then wipe clean & store. It's true that acidic foods interact with the cast iron: you might not pickle lemons in it, but acidic tomatoes will cook fine.

In summary, be careful to choose your cookware material wisely, in order to improve the quality and speed of your cooking and meal preparation, and take care of your cookware properly.

How to Boil Chicken

How to Boil Chicken step by step


How to boil chicken is much less complicated than boiling eggs. For those who know how tricky cooking perfectly hard-boiled eggs can get, the opening statement should be an assurance that even new cooks can learn how to boil chicken the right way.

Learning how to boil chicken is a nice first step either towards simply enjoying a fat-free meat meal or a more elaborate recipe. Boiled chicken is used in many different recipes including salads and noodle dishes and even pastas. Basically, chicken is boiled beforehand to make it easier to shred. For salads, which are uncooked most of the time, boiling chicken prior to mixing is essential because you cannot eat it raw.

Although how to boil chicken is much simpler task, you must remember a few things to ensure you are on the right track.

Tip#1: Never boil the chicken or any meat for that matter that is frozen without thawing it first. The process of thawing can be done in two ways: by placing your chicken in a platter and inside a refrigerator and by placing your chicken in a plastic bag and then onto a bowl of cold water.

Tip #2: Place the chicken in a pot with water. Make sure that the amount of water you put in is enough to cover the meat.

Tip #3: Mind about the cooking time. You can boil a whole chicken, deboned meat, or just chicken breasts. That's depending on your requirement and the recipe you intend to use the chicken for. Make sure, though, that you know the cooking time is according to the size or the amount of meat you are boiling. A whole chicken naturally cooks for about an hour, depending on the size and the amount of meat on. One way to check if your chicken is cooked is by using a meat thermometer. The inside temperature should reach 160 degrees Fahrenheit before you turn the heat off. The other way of checking if the chicken is cooked is by making an incision on the meat. Your chicken is cooked if the meat is no longer pink.

Tip #4: Make sure that your chicken you buy is fresh. This is the most basic yet most important detail that anyone must not leave out. Fresh chicken will make into a perfect boil no matter how inexperienced you are around the kitchen. That's because how to boil chicken is a pretty easy task. If you get your meat fresh, you can store it in the freezer and use it after a few days without making any difference on its freshness. It's a different story altogether when you are dealing with an aged meat that was kept lying for hours without freezing.

Malay Food : Petai recipe with abolone sauce

Petai New Recipe

Parkia speciosa is also known as petai or sataw, is a famous bean in Malaysia, Indonesia, Thailand and Brunei. Some people also called it bitter bean because of its bitter taste. Petai tree normally grow wildly in the jungle and forest. The tree can commonly be found in South East Asia jungle and forest. Nowadays, due to commercialize reason, people start to cultivate it in orchards.

Research shows that petai contain high protein, fat, carbohydrate, calcium, phosphorus, Vitamin A, B1, B2 and C. The nutritious content of petai depends on its size and freshness. In Malay traditional medical treatment, they believe that petai is effective in remedying heart disease, diabetes, kidney disease and also children stomach worms. Some people may not like petai due to its strong smell. Petai contains certain amino acids that can produce a strong smell. We could sense whether someone has taken petai from the strong smell of his or her urine.

Petai can be taken raw, fried and pickled. Petai is also treated as viand (In Malays, it is called ulam) by some of its lovers. In Malaysia, the cooks usually like to fry petai with garlic, dried shrimp and chili peppers. In Thai, petai is used as a main ingredient in Thai Green Curry. In Indonesia, petai is not a strange name to those people who live in the mountainous regions of Java.

Sambal petai is one of the famous foods in Malaysia. It is also my favorite food. However, in this article, I would like to share with you the recipe of fried petai and assorted beans with abalone sauce.

Ingredients:
• 2 tablespoons oil
• 1 tablespoon garlic (chopped)
• 2 tablespoons dried shrimp (soaked)
• 100g petai beans
• 100g long beans (cut in 3cm length)
• 100g lady's fingers (sliced)
• 100g four-angle beans (sliced)
• 1 red chili (sliced)

Seasoning:
• 1 tablespoon of Abalone Sauce
• Salt and pepper to taste

Methods:
1) Heat up oil in wok and then put four-angle beans, long beans, petai beans and lady's fingers into wok.
2) Deep fry the assorted beans for 1 minute. Dish it up and put it aside.
3) Heat up 2 tablespoons oil. Sauté chopped garlic and dried shrimps until fragrant.
4) Add in the fried assorted bean (step 2) and stir fry until well mixed.
5) Serve hot.

Malay Food : Nasi Kerabu

KERABU FRIED RICE


The materials: --

2 cup white rice
100 gm of meat (sliced)
50 ml evaporated milk
1 teaspoon black pepper (pounded thin)
2 peel onion (pounded thin)
3 peel garlic (pounded thin)
2 green chili beans (sliced-slices)
Small coconut grated
1 tail mackerel
1 tablespoon cooking oil
Powder and salt taste
Little long beans (cut)
Little turmeric leaves (sliced)
Little bean sprout
Small cabbage (sliced)


How to make: --

1. Mackerel boiled and taken the contents. Heat oil in frying pan and fry onion, garlic, and pepper.
2. Wait until the scent up and enter the meat, long beans, turmeric leaf, bean sprout, grated coconut, cabbage, fill mackerel, salt, powder flavor, and green chili.
3. Finally enter the rice and evaporated milk and stir just until smooth. Leave on the kitchen for 5 minutes and continue to stir.
4. After that let the host and decorate with round cut carrots, green chili, red chili, cut long beans, fried onions and distribution of onion.


KERABU FRIED RICE The materials: -- 2 cup white rice 100 gm of meat (sliced) 50 ml evaporated milk 1 teaspoon black pepper (pounded thin) 2 peel onion (pounded thin) 3 peel garlic (pounded thin) 2 green chili beans (sliced-slices) Small coconut grated 1 tail mackerel 1 tablespoon cooking oil Powder and salt taste Little long beans (cut) Little turmeric leaves (sliced) Little bean sprout Small cabbage (sliced) How to make: -- 1. Mackerel boiled and taken the contents. Heat oil in frying pan and tumiskan onion, garlic, and pepper. 2. Wait until the scent up and enter the meat, long beans, turmeric leaf, bean sprout, grated coconut, cabbage, fill mackerel, salt, powder flavor, and green chili. 3. Finally enter the rice and evaporated milk and stir just until smooth. Leave on the kitchen for 5 minutes and continue to stir. 4. After that let the host and decorate with round cut carrots, green chili, red chili, cut long beans, fried onions and distribution of onion.

KERABU FRIED RICE The materials: -- 2 cup white rice 100 gm of meat (sliced) 50 ml evaporated milk 1 teaspoon black pepper (pounded thin) 2 peel onion (pounded thin) 3 peel garlic (pounded thin) 2 green chili beans (sliced-slices) Small coconut grated 1 tail mackerel 1 tablespoon cooking oil Powder and salt taste Little long beans (cut) Little turmeric leaves (sliced) Little bean sprout Small cabbage (sliced) How to make: -- 1. Mackerel boiled and taken the contents. Heat oil in frying pan and tumiskan onion, garlic, and pepper. 2. Wait until the scent up and enter the meat, long beans, turmeric leaf, bean sprout, grated coconut, cabbage, fill mackerel, salt, powder flavor, and green chili. 3. Finally enter the rice and evaporated milk and stir just until smooth. Leave on the kitchen for 5 minutes and continue to stir. 4. After that let the host and decorate with round cut carrots, green chili, red chili, cut long beans, fried onions and distribution of onion.


KERABU فرايد رايس

المواد : --

2 كوب أرز أبيض
100 جرام من اللحوم (شرائح)
50 مل حليب
1 ملعقة صغيرة من الفلفل الأسود (قصفت رقيقة)
2 قشر البصل (قصفت رقيقة)
3 قشر الثوم (قصفت رقيقة)
2 الفلفل الحار والفاصوليا الخضراء (شرائح ، شرائح)
جوز الهند المبشور الصغيرة
1 الذيل الماكريل
1 ملعقة طعام زيت الطهي
مسحوق وطعم الملح
يذكر الفاصوليا طويلة (قطع)
يترك قليلا الكركم (شرائح)
حبة صغيرة برعم
الملفوف الصغيرة (شرائح)


كيفية جعل : --

1. الماكريل المغلي واتخذت محتويات. حرارة الزيت في مقلاة وتقلى البصل والثوم والفلفل.
2. انتظر حتى تصل رائحة ودخول اللحوم والفاصوليا طويلة ، نبات الكركم وحبة تنبت ، وجوز الهند المبشور والملفوف ، وملء الماكريل ، والملح ، ونكهة ومسحوق الفلفل الحار وخضراء.
3. أخيرا تدخل الأرز وحليب واثارة فقط حتى تصبح ناعمة. إجازة في المطبخ لمدة 5 دقائق وتستمر لاثارة.
4. بعد أن ترك المضيف وتزيين قطع الجزر مع المستديرة ، والفلفل الأخضر والفلفل الأحمر ، وقطع طويلة الفول والبصل المقلي وتوزيع البصل.



KERABU ARROZ FRITO


Los materiales: --

2 taza de arroz blanco
100 g de carne (en rodajas)
50 ml de leche evaporada
1 cucharadita de pimienta negro (golpeó delgado)
2 cebolla cáscara (golpeó delgado)
3 ajos cáscara (golpeó delgado)
2 de chile verde en grano (cortada en rebanadas de)
De coco rallado pequeños
Caballa 1 de la cola
1 cucharada de aceite de cocina
Polvo y sabor salado
Little frijol largo (corte)
Pequeñas hojas de cúrcuma (en rodajas)
Frijol pequeño brote
Col pequeña (cortada en rodajas)


¿Cómo hacer: --

1. Caballa hervida y tomar el contenido. Caliente el aceite en una sartén y freír la cebolla, el ajo y la pimienta.
2. Espere hasta que el olor y entrar en la carne, frijoles de largo, la hoja de la cúrcuma, el germen de soya, coco rallado, el repollo, rellenar la caballa, la sal, sabor de polvo, y el chile verde.
3. Por último, especifica el arroz y la leche evaporada y mezcle sólo hasta que esté suave. Deja en la cocina durante 5 minutos y seguir removiendo.
4. Después de que deje que el anfitrión y decorar con zanahorias cortadas redondas, chile verde, chile rojo, frijoles corte largo, cebolla frita y distribución de cebolla.

How To Write Recipe

Method of writing recipe

Standardized recipes do not necessarily have certain standards that you need to follow. There are many ways to actually personalize your standardized recipe, keep them into your book and use them for referrals in the future. Alternatively, you can also save them into your computer, and organize them well. Whatever it is, standardized recipes serve good purposes in a kitchen - Take the time to actually follow the steps, and you might just get happier guests/customers.
There are three (3) common ways of writing a recipe:
1. Paragraph-style recipes
2. List-style recipes
3. Action-style recipes
Paragraph-style recipes
Paragraph Style Recipes This way of writing a recipe is classic - And they serve their own purpose in writing that way. There are many pros and cons to this kind of writing style, and we'd like to leave it up to you to figure it out. Anyway, here's an example of a paragraph-style written recipe:
Put your skillet on the pan and turn on the heat to low. Now take a bowl, crack 2 fresh eggs inside and add in some salt and pepper. Next, grab a whisk and start beating it until it's mixed or quite fluffy. When your skillet is hot enough, add in 1 tbsp of oil, and swirl the oil around. You'll notice the oil runs faster on hot pans. When your pan and oil is hot enough, turn on the heat to high and pour in your eggs. Leave the heat on high until your eggs (at the side of the pan) forms a solid texture. At this time, reduce your heat to low. When your egg is cooked enough, flip it over and top it off with some ikan kering! Voilá!
Paragraph-style recipes can work at certain extent. Be sure to choose your methods of writing well.
List-style Recipes
List-style Recipes The list-style writing of recipes is one of the easiest, practical and most common ways of writing a recipe. This method consist of two sections - The header, and footer. Header consist of different elements such as recipe title, temperature, yield, time, etc, while the footer contains methods to use these ingredients. An example of list-style recipes:
-Eggs with Ikan Kering 2 no Eggs
-1 tbsp Oil
-Ikan kering
1. Heat up your pan in low heat, crack two eggs into a bowl and add seasoning. Whisk well.
2. When your pan is hot enough, add in your oil and wait until it's hot.
3. Pour it in and turn your heat to high, until you see the sides of your eggs are actually solid in texture.
4. Reduce your heat to low, and cook the eggs well. Flip over.
5. Top it off with some crumbled ikan kering and voilá!
Action-style recipes
Action-style recipes Action style recipes has been known as the killer way of listing recipes, amount, methods and ingredients in a very organized and well-mannered. The first step will usually contain ingredients and methods limited to only a particular food preparation, and the list continues and combines with step two and three. Here's an example:
Action-style recipes can be very directive and you can add in more information to your liking. Choose which is best for you and your audience, then pick the right one and give them value.
Standard Elements in a Standardized Recipe Although we may see certain standard recipe metrics in a standardized recipe that may be both relevant and irrelevant to you, there are certain practical usage to it, and customizing your standardized recipe a good way to go when you need to emphasize certain recipe metrics in a recipe sheet. In a way, always think of your end-users rather than yourself.
Common Recipe Elements in a Standardized Recipe
1. Ingredients
2. Temperature
3. Equipments & Utensils Needed
4. Amount
5. Method
6. Media (Picture/Video)
These metrics are the basics - But what makes a better Standardized Recipe is to actually explain in detail what is the outcome, what should you avoid, what should you do and not do, etc. While these may be too long to squeeze into your methods area or the miscellaneous box in the action style recipe, you should include a section to it.
Recommended Standard Recipe Elements to Add These recommended standard recipe elements are absolutely optional and should only be included at selected times. Note that most recipes require only the simplest of steps to take, and portrayal of information should be as concise, clear and to the point as possible.
1. Taste - At what degree should this dish taste like, and how you can stretch its seasoning properties from there.
2. Precautions and Warnings - Precautions while handling these food mix or cooking methods.
3. Tips & Advice - Best way to beef up preparation methods and cook well without the need for practical training.
4. What to do while waiting - Important steps or methods to follow or take while waiting cooking or preparing a food ingredient or food ingredient mixes, etc.
5. Alternatives - Alternatives to this cooking method, or that food ingredient which might not be available in certain areas of the world. Should there be any alternative ways to do it, it should be pointed out.
6. Halal status - Halal status is very important. Certain foods are pre-packed in a non-halal manner, or foods containing pork-based materials used in preparation or alcohol usage. For example, rum flavoring. Comes in halal and non-halal.
7. Garnishing recommendations - This should be included and portrayed after recipe methods.
8. Miscellaneous information - This information should be portrayed at the very bottom of the recipe, stating ways on how to prepare and cut this meat, or measure the intensity of cooking in the meat. This could also serve as a section where you throw in a combination of Taste (No. 1) and Tips & Advice (No. 3).


Yöntem reçete yazma

Standardize tarifleri mutlaka izlemeniz gereken belirli standartlara sahip değildir. Aslında senin standart tarifi kişiselleştirmek için kitap onları tutmak çok yol vardır ve gelecekte tavsiyeler için kullanabilirsiniz. Ayrica bilgisayarınıza, bunları kaydedebilir ve de onları düzenleyebilirsiniz. Bu, standart bir mutfak tarifleri iyi amaçlara hizmet - aslında adımları izlemeniz zaman ayırın, ve sadece mutlu misafirler / müşteriler olabilir ne olursa olsun.

Üç bir reçete yazma (3) ortak yolu vardır:
1.Paragraph tarzı tarifleri
2.List tarzı tarifleri
3.Action tarzı tarifleri

Paragraf stili tarifleri
Paragraf stili klasik bir reçete yazma Bu şekilde Tarifler - Ve bu şekilde yazılı olarak kendi amaca hizmet. Birçok artılarını ve stil yazma bu tür eksileri vardır ve size anlamaya o kadar bırakmak istiyorum. Her neyse, burada bir paragraf örneği tarzı tarifi yazılı:
Pan ve düşük ısı açmak sizin tava koyun. Şimdi, içinde 2 taze yumurta çatlamak ve biraz tuz ve biber ekleyin bir kase alın. Sonra, bir fırçalamak kapmak ve yenerek başlamak kadar veya oldukça kabarık karışık's. Ne zaman tava yeterince yağ 1 yk eklemek, sıcak ve girdap petrol civarında. Daha hızlı sıcak tavalar çalışan petrol fark edeceksiniz. Ne zaman tava ve yağ yeterli yüksek ısı açmak sıcak ve yumurta içine dökmek. Yüksek üzerinde yumurta tava yan () at kadar ısı bırak sağlam bir doku oluşturur. Şu anda, düşük için ısı azaltır. Ne zaman yumurta yeterli bitti çevirmek ve bazı ikan kering ile kapalı üst pişirilir! Voila!
Paragraf stili tarifleri ölçüde çalışabilirler. Iyi yazı senin yöntemleri seçmeyi unutmayın.

List-style Tarifler
List-style-listesi tarifler tarzı yazı Tarifler, en kolay, pratik ve en yaygın bir reçete yazma yolunu. Bu yöntemin iki bölümden oluşur - üstbilgi ve altbilgi. Footer ise bu malzemeyi kullanmak için yöntemler içerir Başlık tarifi Başlık, sıcaklık, verim, zaman, vb gibi farklı unsurların, oluşur. Listenin bir örneği tarzı tarifleri:
-Yumurta Ikan Kering 2 no Yumurta ile
-1 Yk Yağ
-Ikan kering
1. Isı kadar düşük ısı, çatlak iki yumurta bir kase içine pan sizin ve baharat ekleyin. Fırçalamak iyi.
2. Ne zaman kaydırmak yeterli, Yağ eklemek sıcak ve kadar bekleyin hot.
3. Içine dökün ve yüksek ısı açmak için, siz yumurta yanında görmek gerçekten doku katı vardır.
4. Düşük, sizin ısı azaltın ve iyi yumurta pişirmek. Çevirmek.
5. O uzakta bazı ufalanmış ikan kering ve voila ile Top!


Eylem tarzı tarifleri
Action-listesi yemek tarifleri, miktar, yöntem ve malzemeler ile katil yolu olarak bilinen olmuştur tarzı tarifleri Eylem tarzı tarifleri çok ve iyi organize huylu. Ilk adım genellikle, ve malzemeler ve yöntemler yalnızca belirli bir yemek hazırlama sınırlı içerecek listede devam ediyor ve adım iki ve üç ile birleştirir. İşte bir örnek:
Eylem tarzı tarifleri çok yönergesi ve size daha fazla bilgi beğeninize ekleyebileceğiniz olabilir. Size ve hedef kitlenizi, sonra en iyi seç sağ seçeceğiz ve onlara değer vermek.
Standart bir tarifi Standard Elemanları rağmen standart bir tarifi belirli standart tarifi ölçümlerini görebilirsiniz hem alakalı ve alakasız, bunun için bazı pratik kullanımı, ve İhtiyaç duyduğunuz zaman gitmek için iyi bir yolu, standart tarifi özelleştirme olabilir bir tarif levha belirli tarifi ölçütleri vurgulamak. Bir şekilde, her zaman sonu düşünmek kullanıcılara yerine kendinizi.
Standart bir tarifi ortak Recipe Elemanları
1. Malzemeler
2. Sıcaklık
3. Ekipmanlar & Kaplar Needed
4. Miktar
5. Yöntem
6. Medya (Resim / Video)
Bu ölçütlerin temelidir - Ama daha iyi bir Standart tarifi yapar aslında ayrıntılı olarak ne sonuç, ne, ne yapmalıyım ve don't, vb bu da senin yöntemlerini içine sıkmak için uzun olabilir ederken kaçınmak gerekir açıklamaktır alan veya eylem tarzı tarif Çeşitli kutusunda, bunu için bir bölüm içermelidir.
Bu tavsiye, standart tarifi elemanları ekle Standard tarifi Elemanları Önerilen kesinlikle isteğe bağlıdır ve sadece seçilmiş zaman dahil edilmelidir. En tarifleri sadece çekmek için adımlar basit, ihtiyaç ve bilgi tasviri olarak, açık ve mümkün olduğunca noktasına anlaşılır olması gerektiğini unutmayın.
1. Taste - At derecesi gibi bu yemeğin tadı ve nasıl oradan onun terbiye özellikleri ne olabilir germek gerekir.
2. Önlemler ve Uyarılar - Önlemler ise bu gıda karışımı veya pişirme yöntemleri kullanma.
3. İpuçları ve öneriler - hazırlama yöntemleri güçlendirmekte ve iyi uygulamalı eğitim için gerek kalmadan pişirmek en iyi yolu.
4. Süre pişirme bekletme veya gıda madde veya gıda madde, vb karışımları hazırlama sırasında takip etmek ya da çekmek - Önemli adımlar veya yöntemleri bekleyen ne yapabilirsiniz
5. Alternatifleri - Alternatif bu pişirme yöntemi, ya da dünyanın belirli alanlarda mevcuttur olmayabilir gıda madde için. Bunu yapmanın bir alternatif yollar olmalı, o işaret olmalıdır.
6. Helal durumu - Helal durumu çok önemlidir. Belirli gıdalar önceden olmayan bir şekilde paketlenmiş-helal veya domuz eti içeren gıdalar-bazlı materyaller hazırlanması veya alkol kullanım kullanılır. Örneğin, rom lezzet. Helal ve olmayan Comes-helal.
7. Süsleme tavsiyeler - Bu dahil olmalı ve yöntemleri tarif sonra canlandırdı.
8. Çeşitli bilgiler - tarifin çok altında tasvir olmalıdır Bu bilgiler, nasıl hazırlamak ve bu et veya ölçmek et de yemek yoğunluğunu kesim üzerinde yollarını belirten. Bu da bir bölüm olarak burada Taste (No. 1) ve ipuçları ve öneriler bir arada (No 3) atmak hizmet verebilir.


طريقة كتابة وصفة

وصفات الموحدة ليس بالضرورة أن يكون بعض المعايير التي تحتاج إلى متابعة. هناك طرق عديدة لتخصيص موقعك فعلا وصفة موحدة ، والاحتفاظ بها في كتابك ، واستخدامها للإحالات في المستقبل. بدلا من ذلك ، يمكنك أيضا حفظها في جهاز الكمبيوتر الخاص بك ، وتنظيمها بشكل جيد. أيا كان ، وصفات موحدة تخدم أغراضا جيدة في المطبخ -- خذ الوقت الكافي لمتابعة الخطوات في الواقع ، وكنت قد تحصل فقط على أسعد الضيوف والزبائن.

هناك ثلاثة (3) الطرق الشائعة للكتابة وصفة :
1.Paragraph على غرار وصفات
2.List على غرار وصفات
3.Action على غرار وصفات

الفقرة على غرار وصفات
على غرار الفقرة صفات هذه الطريقة في كتابة وصفة الكلاسيكية -- وهي خدمة اغراضهم الخاصة في الكتابة بهذه الطريقة. هناك العديد من الايجابيات والسلبيات لهذا النوع من أسلوب الكتابة ، ونحن نرغب في ترك الأمر متروك لكم لأنها من أصل الرقم. على أي حال ، وهنا مثال على غرار الفقرة مكتوبة وصفة :
ضع المقلاة على عموم وبدوره على حرارة منخفضة. الآن تأخذ وعاء ، البيض الطازج 2 صدع داخل وأضيف في بعض الملح والفلفل. المقبل ، والاستيلاء على خفق البيض ويبدأ الضرب عليه حتى انها مختلطة أو رقيق جدا. عندما الخاص بك هو مقلاة ساخنة بما فيه الكفاية ، إضافة في 1 ملاعق كبيرة من النفط ، والنفط حول عباب. ستلاحظ النفط يعمل بشكل أسرع على الأحواض الساخنة. عندما عموم الخاصة بك والنفط هو ساخنا بما يكفي ، على تحويل الحرارة إلى ارتفاع وتصب في ما تبذلونه من البيض. ترك حرارة عالية حتى على ما تبذلونه من البيض (في الجانب للعموم) تشكل نسيج متين. في هذا الوقت ، وخفض الحرارة لديك منخفضة. عندما الخاص بك البيض المطبوخ بما فيه الكفاية ، والوجه أكثر من ذلك مع كبار kering بعض الاسماك! voilà!
الفقرة وصفات يمكن أن أسلوب العمل في حدود معينة. تأكد من اختيار أساليب الكتابة بشكل جيد.

قائمة على نمط وصفات
قائمة على نمط وصفات وقائمة على نمط كتابة وصفات هي واحدة من أسهل والعملية والأكثر شيوعا طرق لكتابة وصفة. هذه الطريقة تتكون من قسمين -- والرأس والذيل. رأس تتألف من عناصر مختلفة مثل العنوان وصفة ، ودرجة الحرارة ، والغلة ، والوقت ، الخ ، في حين أن تذييل يحتوي على طرق لاستخدام هذه المكونات. مثال على قائمة وصفات النمط :
- بيض مع الاسماك Kering 2 أي بيض
-1 ملاعق كبيرة زيت
- السمكية kering
1. تسخين المقلاة بك في حرارة منخفضة ، صدع اثنين من البيض في وعاء وإضافة توابل. خفقت جيدا.
2. عندما الخاص بك هو عموم ساخنا بما يكفي ، إضافة الخاصة بك في النفط وانتظر حتى يكون الجو حارا.
3. من أجل ذلك في وبدوره الخاص بك لحرارة عالية ، حتى تشاهد من الجانبين ما تبذلونه من البيض هي في الواقع في صلب الملمس.
4. تقليل الحرارة إلى انخفاض ، وطهي البيض جيدا. الوجه أكثر.
5. ذلك مع كبار kering انهارت بعض الاسماك وvoilá!

العمل على نمط وصفات
أسلوب العمل ، وصفات وصفات أسلوب العمل قد يعرف الطريق القاتل من صفات القائمة ، والكمية ، وطرق والمكونات في غاية التنظيم ومهذب. الخطوة الاولى وعادة ما تحتوي على مكونات وأساليب يقتصر فقط على وجه الخصوص إعداد الطعام ، والقائمة لا تزال ويجمع مع الخطوة اثنين وثلاثة. هنا مثال على ذلك :
أسلوب العمل ، وصفات يمكن أن تكون بالغة التوجيه ويمكنك إضافة المزيد من المعلومات في ترضيك. اختيار وهو خير لكم وجمهورك ، ثم اختيار واحد ومنحهم حق القيمة.
العناصر القياسية في صفة موحدة على الرغم من أننا قد نشهد بعض المقاييس وصفة موحدة في وصفة موحدة ، وهو أمر قد يكون كلا المعنيين وغير لك ، وهناك بعض الاستخدام العملي لها ، وتخصيص وصفة موحدة وسيلة جيدة للذهاب عند الحاجة إلى التأكيد على قياسات وصفة معينة في ورقة وصفة. بطريقة ما ، دائما أفكر بك من المستخدمين النهائيين بدلا من نفسك.
وصفة الأركان المشتركة في وصفة موحدة
1.Ingredients
2.Temperature
3.Equipments وأواني مطلوب
4.Amount
5.Method
6.Media (صورة / فيديو)
هذه المقاييس هي أساسيات -- ولكن ما الذي يجعل صفة أفضل الموحدة هي في الواقع ليشرح بالتفصيل ما هي النتيجة ، يجب عليك أن تتجنب ما ، ماذا يجب ان تفعل وتفعل ، وما إلى ذلك ورغم أن هذه قد تكون طويلة جدا للضغط على أساليب الاتصال المنطقة أو المربع المتنوعة في أسلوب العمل وصفة ، ويجب أن تتضمن فرعا لها.
أوصت ستاندرد صفة عناصر لإضافة هذه العناصر الموصى بها وصفة موحدة على الاطلاق اختياري ، وينبغي أن تدرج إلا في أوقات محددة. علما بأن معظم وصفات لا يتطلب سوى أبسط الخطوات التي ينبغي اتخاذها ، وتصوير المعلومات ينبغي أن تكون موجزة ، واضحة وإلى هذه النقطة ممكن.
1. طعم -- وفي أي مدى ينبغي أن طبق مثل هذا الطعم ، وكيف يمكن أن تمتد خصائصه توابل من هناك.
2. الاحتياطات والتحذيرات -- الاحتياطات أثناء التعامل مع هذه المواد الغذائية أو مزيج أساليب الطهي.
3. نصائح ومشورة -- أفضل طريقة لتعزيز أساليب إعداد وطهي الطعام جيدا من دون الحاجة للتدريب العملي.
4. ما يجب القيام به في الوقت الذي تنتظر -- خطوات هامة لمتابعة أو أساليب أو تتخذ في الوقت الذي تنتظر الطبخ أو إعداد الطعام أو العنصر الغذائي العنصر يمزج ، الخ.
5. بدائل -- بدائل لهذا الأسلوب الطبخ ، أو تلك المكونات الغذائية التي قد لا تكون متاحة في مناطق معينة من العالم. ينبغي أن يكون هناك أي وسائل بديلة لتحقيق ذلك ، ينبغي أن يكون أوضح.
6. مركز حلال -- حلال مركز مهم جدا. بعض الأطعمة ومعبأة في مرحلة ما قبل بطريقة غير حلال ، أو الأطعمة التي تحتوي على لحم الخنزير على أساس المواد التي تستخدم في إعداد أو استخدام الكحول. على سبيل المثال ، الروم توابل. ويأتي في حلال وغير حلال.
7. التزيين التوصيات -- وهذا ينبغي أن تدرج بعد وصورت وسائل وصفة.
8. معلومات اضافية -- هذه المعلومات ينبغي أن تكون صورت في أسفل جدا من صفة ، وذكرت وسائل بشأن كيفية إعداد وقطع هذا اللحم ، أو قياس كثافة الطبخ في اللحوم. هذا ويمكن أيضا أن تكون بمثابة الباب حيث كنت في رمي مزيج من الذوق (رقم 1) ونصائح ومشورة (رقم 3).

Método de escribir la receta

Recetas estandarizadas no necesariamente tienen ciertas normas que deben seguir. Hay muchas maneras de personalizar realmente su receta estandarizada, mantenerlos en su libro y los utilizan para referencias en el futuro. Alternativamente, también puede guardarlos en su ordenador, y organizar bien. Sea lo que sea, recetas estandarizadas sirven los buenos propósitos en la cocina - Tome el tiempo para realmente seguir los pasos, y sólo puedes ser feliz invitados / clientes.

Hay tres (3) formas comunes de escribir una receta:
1.Paragraph estilo de recetas
2.List estilo de recetas
3.Action estilo de recetas

Apartado estilo de recetas
Estilo de párrafo Recetas Esta forma de escritura es una receta clásica - y que sirven a sus propios fines por escrito de esa manera. Hay muchos pros y los contras de este tipo de estilo de escritura, y nos gustaría dejar a usted para resolverlo. De todos modos, he aquí un ejemplo de un párrafo escrito al estilo de la receta:
Pon tu sartén a la sartén y encender el fuego a bajo. Ahora tome un plato, crack 2 huevos frescos en el interior y añadir un poco de sal y pimienta. A continuación, tomar una bata y empezar a golpear hasta que esté mezclado o muy suave y esponjosa. Cuando la sartén está suficientemente caliente, agregue en 1 cucharada de aceite y agitar el aceite alrededor. Usted notará que el aceite se ejecuta más rápido en sartenes calientes. Cuando el pan y el aceite está suficientemente caliente, encienda el fuego a alto y vierta en los huevos. Deja el calor en lo alto hasta que los huevos (en el lado de la sartén) forma una textura sólida. En este tiempo, reducir el fuego a bajo. Cuando el huevo se cocina poco, darle la vuelta y encima de todo con algunos kering ikan! ¡Voilá!
Apartado recetas estilo puede trabajar en cierta medida. Asegúrese de escoger su método de escribir bien.

List-style Recetas
List-style Recetas La lista de estilo de escritura de las recetas es una de las más fácil, práctica y más comunes formas de escribir una receta. Este método consta de dos secciones - El encabezado y pie de página. Encabezado compuesto de diferentes elementos, tales como título de la receta, la temperatura, rendimiento, tiempo, etc, mientras que el pie de página contiene los métodos para utilizar estos ingredientes. Un ejemplo de la lista de recetas de estilo:
-Los huevos con Ikan kering 2 no hay huevos
-1 Cucharada de aceite
-Kering Ikan
1. Calentar la sartén a fuego lento, crack dos huevos en un bol y agregar condimentos. Batir bien.
2. Cuando la sartén está suficientemente caliente, agregue el aceite y en esperar hasta que esté caliente.
3. Vierta adentro y dar vuelta a su fuego a alto, hasta que vea los lados de los huevos son realmente sólidos en la textura.
4. Reduzca el fuego a bajo, y cocinar bien los huevos. Dé la vuelta.
5. Si fuera poco con algunos kering ikan desmoronó y ¡voilá!

Acción al estilo de las recetas
Acción de recetas estilo de recetas de estilo de acción ha sido conocido como el camino asesino de recetas de revistas, la cantidad, los métodos y los ingredientes en una muy bien organizada y bien educado. El primer paso lo general contienen ingredientes y métodos de preparación se limita a sólo un alimento en particular, y la lista continúa y se combina con el paso de dos y tres. He aquí un ejemplo:
Acción recetas de estilo puede ser muy directiva y usted puede añadir más información a su gusto. Elija cuál es el mejor para usted y su público, a continuación, elija la correcta y les dan valor.
Elementos estándar en una receta estandarizada Aunque podemos ver algunos indicadores receta estándar en una receta estandarizada que puede ser relevante y pertinente para usted, hay ciertas prácticas de uso, y personalización de su receta estandarizada una buena manera de ir cuando usted necesita hincapié en determinados indicadores receta en una hoja de receta. En cierto modo, siempre pensamos en los usuarios finales en lugar de a ti mismo.
Elementos comunes de recetas en una receta estandarizada
1.Ingredients
2.Temperature
3.Equipments y utensilios necesarios
4.Amount
5.Method
6.Media (Foto / Vídeo)
Estos indicadores son los elementos básicos - ¿Pero qué hace una receta mejor estandarizado es realmente explicar en detalle cuál es el resultado, ¿qué debe evitar, ¿qué debe hacer y no hacer, etc, aunque pueden ser demasiado largo para caber en sus métodos de área o el cuadro de varios en la receta de estilo de acción, usted debe incluir una sección a la misma.
Elementos estándar recomendado Receta para añadir estos elementos recomendados receta estándar son absolutamente opcional y sólo debe incluirse a veces seleccionado. Tenga en cuenta que la mayoría de las recetas requieren sólo la más simple de los pasos a seguir, y la representación de la información debe ser lo más conciso, claro y preciso como sea posible.
1. Gusto - ¿En qué grado debe este gusto plato, y cómo usted puede estirar sus propiedades condimento de allí.
2. Precauciones y advertencias - Precauciones durante la manipulación de estos alimentos o mezcla de métodos de cocción.
3. Tips & Advice - Mejor manera de reforzar los métodos de preparación y cocinar bien sin la necesidad de formación práctica.
4. ¿Qué hacer mientras espera - pasos importantes o los métodos a seguir o tomar a la espera de cocción o preparación de un ingrediente de alimento o ingrediente alimentario mezclas, etc
5. Alternativas - Alternativas a este método de cocción, o ingrediente alimentario que podría no estar disponible en ciertas áreas del mundo. En caso de que todas las formas alternativas de hacerlo, hay que señalar.
6. Condición Halal - Verificación de la Halal es muy importante. Ciertos alimentos están empaquetados en una forma no halal, o alimentos que contengan materiales a base de carne de cerdo utilizados en la preparación o el uso de alcohol. Por ejemplo, el sabor del ron. Viene en halal y no halal.
7. Recomendaciones Guarnición - Esto debe ser incluido y representado después de los métodos de la receta.
8. Informaciones diversas - Esta información debe ser presentada en la parte inferior de la receta, indicando formas de cómo preparar y cortar la carne, o medir la intensidad de la cocción de la carne. Esto también podría servir como una sección donde usted tira en una combinación del gusto (núm. 1) y Consejos y Asesoramiento (No. 3).

Standard Recipe

Advantages and Disadvantages of Using Standard Recipe

There are advantages and disadvantages of using standardized recipes.
Advantages of having a Standardized Recipe
1.Creates an absolute standard in kitchen produce and cooking activities.
2.Allows smooth transition between different kitchen staffs.
3.Maintains food quality and food standards during kitchen operational hours.
4.Guiding tool for newcomers to the kitchen.
5.Refresh minds of kitchen staff after some time. (Eliminating guesswork)
6.Referral material should there be any disputes.
7.Base for costing when kitchen costs are calculated.
8.Be a great guide to implementing a new menu should there be any need.
9.Planning and costing purposes when a particular event needs accounting/kitchen control auditing.
10.Prevents raw food leftovers (with good Kitchen Control)

Disadvantages of having a Standardized Recipe
1.Inconvenient - This can be from the Head Chef keeping the list of standardized recipe in his room and had it locked or having three big books of standardized recipe and need kitchen staff to flip over one by one to get everything done. Inconvenience is the number ONE factor that led to kitchen staff not using standardized recipes.
2.Time consuming - This is also one of the reasons why standardized recipe are not followed. During peak hours, a kitchen do not have time to waste, and every second counts.
3.Better variations - Some Chefs prefer to follow their centric of taste, some are just worship their own believes. This could cause a problem when there is no proper training provided and Kitchen Control.
4.Rules are meant to be broken - There are always different people/consumers around your restaurant. What's important, the customers. When standardized recipes are not tested regularly on the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Leave room or space for food/cooking variation. This usually happen when the Head Chef is not properly organized or trained well for his position.
5.A secret no more - Some restaurateurs or Chefs frown on making a book of standardized recipe because they want to protect their food knowledge. This is a classic perception: Someone comes by, takes all the recipe and leave the restaurant after a month.
6.When it's gone, it's really gone - At certain times in a restaurant, a piece of recipe sheet can get lost. When it's lost, there will be a slight havoc in understanding as the Head Chef needs to take action immediately. On another situation, it can also be 'stolen' or 'retrieved' as management of the restaurant changes, and/or someone steals the particular information, or the restaurant faces mishaps like kitchen on fire.


Vor-und Nachteile der Verwendung von Standard-Rezept

Es gibt Vorteile und Nachteile der Verwendung von standardisierten Rezepten.
Vorteile eines standardisierten Rezept
1.Creates ein absoluter Standard in der Küche zu produzieren und Kochen Aktivitäten.
2.Allows reibungslosen Übergang zwischen den verschiedenen Stäben Küche.
3.Maintains Lebensmittelqualität und-Standards in der Küche Betriebsstunden.
4.Guiding Werkzeug für Einsteiger in die Küche.
5.Refresh Köpfen der Küchenpersonal nach einiger Zeit. (Wodurch Spekulationen)
6.Referral Material, falls es zu Streitigkeiten.
7.Base für die Kalkulation bei der Küche Kosten berechnet werden.
8.Be eine große Leitfaden für die Umsetzung einer neuen Menü, falls es zu brauchen.
9.Planning und Kalkulation Zwecke wenn ein bestimmtes Ereignis muss Rechnungswesen / Küche Kontrolle Rechnungsprüfung.
10.Prevents Roh Speisereste (mit guter Küche Control)

Nachteile eines Standardisierte Rezept
1.Inconvenient - Dieser kann von der Küchenchef werden, die Liste der standardisierten Rezept in seinem Zimmer und ließ sie gesperrt oder mit drei großen Bücher von standardisierten Rezept und müssen Küchenpersonal bis eine nach der anderen drehen, um alles getan. Stört, ist der wichtigste Faktor, der Küche beschäftigt sind, nicht mit standardisierten Rezepten.
2.Time konsumieren - Dies ist auch einer der Gründe, warum standardisierte Rezept nicht befolgt werden. Während der Stoßzeiten zu tun, eine Küche, keine Zeit zu vergeuden, und jede Sekunde zählt.
3.Better Variationen - Einige Chefs lieber folgen ihren centric des Geschmacks, einige sind nur der Gottesdienst ihre eigenen glaubt. Dies könnte zu einem Problem führen, wenn es keine angemessene Ausbildung zur Verfügung gestellt und Küche Control.
4.Rules sollen gebrochen werden - Es gibt immer verschiedene Personen / Verbraucher rund um Ihr Restaurant. Was ist wichtig, den Kunden. Bei standardisierten Rezepten nicht regelmäßig über das Restaurant getestet werden, kann unrichtiger Angaben in den standardisierten Rezept zur Verfügung gestellt. Lösung: Lassen Sie Raum oder Platz für Essen / Kochen Variation. Dies geschieht in der Regel, wenn der Küchenchef nicht richtig organisiert ist oder auch für seine Position ausgebildet.
5.A Geheimnis nicht mehr - Einige Gastronomen oder Chefs machen auf ein Buch von standardisierten Rezept, weil sie ihre Nahrung Wissen schützen wollen Stirnrunzeln. Dies ist ein klassisches Wahrnehmung: Jemand kommt vorbei, nimmt die ganze Rezept und lassen Sie das Restaurant nach einem Monat.
6.When es gegangen ist, ist es wirklich weg - Zu bestimmten Zeiten in einem Restaurant, ein Stück Rezept-Platten können verloren gehen. Wenn es verloren ist, wird es ein leichtes Chaos zu verstehen, wie der Küchenchef muss sofort Maßnahmen ergreifen. Auf einer anderen Situation kann es auch "gestohlen" oder "Von" als Management der Gaststätte Änderungen und / oder jemand stiehlt den besonderen Informationsbedarf, oder im Restaurant Gesichter Pannen wie Küche in Brand.

مزايا ومساوئ استخدام معيار وصفة

هناك مزايا ومساوئ استخدام وصفات موحدة.
مزايا وجود وصفة موحدة
1.Creates معيار مطلق في إنتاج المطبخ وأنشطة الطهي.
2.Allows الانتقال السلس بين موظفي المطبخ مختلفة.
3.Maintains جودة الأغذية والمواصفات الغذائية خلال المطبخ ساعات التشغيل.
4.Guiding أداة للوافدين الجدد إلى المطبخ.
عقول 5.Refresh الموظفين المطبخ بعد بعض الوقت. (القضاء على التخمين)
6.Referral المواد ينبغي أن تكون هناك أي خلافات.
7.Base لتقدير تكاليف عندما تحسب تكاليف المطبخ.
8.Be دليل كبير على تنفيذ القائمة الجديدة ينبغي أن تكون هناك أي حاجة.
9.Planning وأغراض تقدير التكاليف عند حدث معين احتياجات المحاسبة / المطبخ مراقبة التدقيق.
10.Prevents بقايا الطعام الخام (مع مطبخ جيدة التحكم)

عيوب وجود وصفة موحدة
1.Inconvenient -- يمكن أن يكون هذا من رئيس الطباخين حفظ قائمة وصفة موحدة في غرفته وكان ذلك مؤمن أو وجود ثلاثة كتب كبير من وصفة موحدة والحاجة المطبخ الموظفين على الوجه أكثر من واحدة تلو الأخرى للحصول على كل شيء. إزعاج هو رقم واحد العوامل التي أدت إلى عدم استخدام الموظفين المطبخ وصفات موحدة.
2.Time المستهلكة -- وهذا هو أيضا واحد من الأسباب ليست وصفة موحدة اتباعها. خلال ساعات الذروة ، في المطبخ لم يكن لديك وقت لنضيعه ، والثاني في كل التهم.
3.Better الاختلافات -- بعض الطهاة يفضلون أن تحذو تتمحور الذوق ، وبعضها مجرد العبادة الخاصة بهم ويعتقد. هذا يمكن ان يسبب مشكلة عندما لا يكون هناك وتوفير التدريب المناسب مطبخ التحكم.
4.Rules من المفترض أن تكون مكسورة -- هناك دائما أناس مختلفين / المستهلكين في جميع أنحاء المطعم الخاص بك. ما هو مهم ، والزبائن. عندما وصفات موحدة لا تخضع للاختبار بانتظام على المطعم ، قد قدمت معلومات غير دقيقة في وصفة موحدة. الحل : اترك مجالا أو فضاء للأغذية / التباين الطهي. هذا يحدث عادة عندما يكون مدير مكتب رئيس المنظمة غير صحيح أو مدربين جيدا للحفاظ على منصبه.
5.A سرية لا أكثر -- وبعض المطاعم أو طهاة التجهم على جعل الكتاب وصفة موحدة لانهم يريدون حماية طعامهم المعرفة. هذا هو التصور الكلاسيكي : شخص يأتي من قبل ، ويأخذ كل وصفة ومغادرة المطعم بعد شهر واحد.
6.When انها ذهبت ، انها حقا ذهب -- وفي أوقات معينة في أحد المطاعم ، وقطعة من ورقة وصفة يمكن أن تضيع. عندما خسر ، ستكون هناك فوضى طفيف في التفاهم ، باعتبارها رئيس الطباخين بحاجة إلى اتخاذ إجراءات على الفور. في حالة أخرى ، كما يمكن أن يكون 'سرق' أو 'استرجاع' وإدارة التغيرات المطعم ، و / أو يسرق شخص ما على معلومات معينة ، أو المطعم يواجه الحوادث المؤسفة مثل النار في المطبخ.


Voordelen en nadelen van het gebruik van standaardsamenstelling

Er zijn voor-en nadelen van het gebruik van gestandaardiseerde recepten.
Voordelen van het hebben van een gestandaardiseerd Recept
1.Creates een absolute norm in de keuken te produceren en koken activiteiten.
2.Allows soepele overgang tussen de verschillende keuken staffs.
3.Maintains voedselkwaliteit en-normen keuken tijdens de operationele uren.
4.Guiding instrument voor nieuwkomers in de keuken.
5.Refresh geesten van keuken personeel na enige tijd. (Uitbanning giswerk)
6.Referral materiaal moet er eventuele geschillen.
7.Base voor kostenberekening wanneer keuken kosten worden berekend.
8.Be een goede gids voor de uitvoering van een nieuw menu moet er dan nodig is.
9.Planning en het berekenen doeleinden wanneer een bepaalde gebeurtenis moet boekhouding / keuken controle audit.
10.Prevents rauw voedsel restjes (met goede keuken Control)

Nadelen van het hebben van een gestandaardiseerd Recept
1.Inconvenient - Dit kan worden van het hoofd Chef het bijhouden van de lijst van gestandaardiseerde recept in zijn kamer en had vergrendeld of met drie grote boeken van gestandaardiseerde recept en de noodzaak keuken personeel flip over een voor een om alles gedaan. Overlast is de nummer een factor die heeft geleid tot keuken personeel niet met behulp van gestandaardiseerde recepten.
2.Time consumeren - Dit is ook een van de redenen waarom gestandaardiseerde recept worden niet gevolgd. Tijdens piekuren, doe een keuken geen tijd te verliezen, en elke seconde telt.
3.Better variaties - Sommige koks de voorkeur aan hun centric van smaak, sommige zijn gewoon aanbidden hun eigen mening. Dit kan een probleem als er geen goede opleiding en Keuken Control.
4.Rules zijn bedoeld om te worden gebroken - Er zijn altijd verschillende mensen / consumenten over uw restaurant. Wat is belangrijk, de klanten. Wanneer gestandaardiseerde recepten niet regelmatig getest op het restaurant, kunnen onjuiste informatie worden verstrekt in de gestandaardiseerde recept. Oplossing: Laat ruimte of ruimte voor eten / koken variatie. Dit gebeurt meestal wanneer de Chef-kok niet goed georganiseerd en goed opgeleid voor zijn positie.
5.A geheim niet meer - Sommige restauranthouders of Chefs frons op het maken van een boek van gestandaardiseerde recept omdat ze willen hun voedsel kennis te beschermen. Dit is een klassieke waarneming: Iemand komt door, neemt al het recept en het restaurant te verlaten na een maand.
6.When het is weg, het is echt de weg - Op bepaalde momenten in een restaurant, een stuk vel recept verloren kunnen lopen. Als het verloren, zal er een kleine ravage worden in het begrijpen als Chef-kok moet onmiddellijk actie te nemen. Op een andere situatie kan ook worden 'gestolen' of 'opgehaald' als het beheer van het restaurant veranderingen en / of iemand steelt de specifieke informatie, of het restaurant gezichten incidenten zoals keuken in brand.


Avantajları ve Standart tarifi kullanarak dezavantajları

Var avantaj ve standart yemek tarifleri kullanarak dezavantajları vardır.
Standart bir tarifi sahip olmanın avantajları
Mutfak üretimi ve pişirme faaliyetlerinde mutlak bir standart 1.Creates.
Farklı mutfak kurmayları arasında 2.Allows yumuşak geçiş.
Mutfak sırasında 3.Maintains gıda kalitesi ve gıda standartları operasyonel saat.
Mutfak yeni gelenler için aracı 4.Guiding.
Bir süre sonra mutfak personelinin 5.Refresh minds. (Kaldırılması varsayım)
6.Referral malzeme orada herhangi bir ihtilaf olmalıdır.
7.Base zaman mutfak masrafı hesaplanır maliyet için.
8.Be büyük bir rehber herhangi bir ihtiyaç olmalıdır yeni bir menü uygulanması.
9.Planning ve maliyet amacıyla belirli bir olay muhasebe ihtiyaçlarını mutfak kontrol denetim.
10.Prevents işlenmemiş gıda kalanlar iyi Mutfak Control (ile)

Standart bir tarifi sahip olmanın dezavantajları
1.Inconvenient - Bu Head Chef itibaren kendi odasında standart tarifin listesini tutmak olabilir ve kilitli veya üzerinde tek her şeyi almak için çevirmek için standart tarifi ve ihtiyaç mutfak personelinin üç büyük kitap sahip oldu. Rahatsızlıktan numarasını mutfak personeli için standart yemek tarifleri kullanmıyorsanız liderliğindeki ONE faktördür.
2.Time tüketen - Bu da bir nedeni standart tarifi takip etmezler. Yoğun saatlerde, mutfak ve her saniye sayar atık için zaman yok.
3.Better varyasyonları - Bazı Chefs takip tercih onların zevk merkezli, bazı kendi sadece ibadet olduğuna inanmaktadır. Bu olmadığında uygun eğitim ve Mutfak Kontrol sağlanan bir soruna neden olabilir.
4.Rules kırık olması içindir - her zaman farklı kişilerin restoran çevresinde / tüketiciler vardır. Ne, müşterileri önemlidir. Zaman standart tarifleri düzenli restoran test değildir, yanlış bilgi standart tarifi sağlanabilir. Çözüm: odası ya da yemek için yer / yemek varyasyonu bırak. Bu genellikle Head Chef düzgün organize değildir veya iyi onun konumu için eğitilmiş olur.
5.A gizli no more - Bazı restaurateurs veya Chefs çünkü onlar yiyecek bilgilerini korumak istiyorum standart tarifin bir kitap yapmaya kaşlarını. Bu klasik bir algı olduğunu: Birisi tarafından gelen tüm reçete alır ve bir ay sonra restoran bırakın.
6.When o, gerçekten's gone - Bir restoran, yemek tarifi sayfasının kaybolabilir bir parça belirli zamanlarda gitti. Zaman kaybetmiş, bir hafif hasara Head Chef olarak anlaşılması olacaktır hemen harekete geçmesi gerekiyor. Başka bir durum, aynı zamanda 'olabilir' ya da 'çalıntı' restoran değişikliklerin yönetimi olarak alınmış ve / veya birinin ateşe mutfak gibi aksilikler yüzleri özellikle bilgi veya restoran çaldı.

Recipe Ideology

What Recipe Means?

Recipe always mean to used particular standard-of-use of certain metrics in cooking - Standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce, whether or not it is tangible or intangible.
The idea of a standardized recipe is definitely not alien to many of us anymore. In fact, it has been very widely used around the globe and there are certain metrics to a standardized recipe that we must follow. In the kitchen, a standardized recipe is a crucial part of standardizing dishes, ingredients and elements in a restaurant that might lead to gain or loss during operational hours. Certain restaurants benchmark standardized recipes in their kitchen, some do not.


¿Qué recetas medios?

Receta siempre significa que la norma particular utilizado de uso de métricas de cierto en la cocina - los tamaños estándar, tiempo, temperatura, cantidad, etc La observancia de esta norma crea la uniformidad en la cocina de producto, si es o no es tangible o intangible.
La idea de una receta estandarizada definitivamente no es ajeno a muchos de nosotros nunca más. De hecho, ha sido muy utilizada en todo el mundo y hay cierta métrica a una receta estándar que debemos seguir. En la cocina, una receta estandarizada es una parte crucial de la normalización de los platos, los ingredientes y los elementos de un restaurante en el que podría dar lugar a ganancias o pérdidas durante las horas de funcionamiento. Ciertos restaurantes de referencia recetas estandarizadas en su cocina, otros no.


Wat Recept betekent?

Recept altijd dat de gebruikte bepaalde norm-of-gebruik van bepaalde metrics in de keuken - Standaard maten, tijd, temperatuur, hoeveelheid, etc. Zich houden aan deze regel leidt tot uniformiteit in de keuken te produceren, al dan niet materieel of immaterieel.
Het idee van een gestandaardiseerd recept is zeker niet vreemd aan velen van ons niet meer. In feite, er is zeer veel gebruikt over de hele wereld en er zijn een aantal statistieken op een gestandaardiseerde recept dat wij moeten volgen. In de keuken, een gestandaardiseerd recept is een cruciaal onderdeel van standaardisering gerechten, ingrediënten en elementen in een restaurant dat kan leiden tot winst of verlies tijdens de operationele uren. Sommige restaurants benchmark gestandaardiseerde recepten in de keuken, andere niet.


ما صفة وسائل؟

وصفة يعني دائما إلى استخدام معيار معين ، من استخدام مقاييس معينة في الطبخ -- أحجام قياسية ، والوقت ودرجة الحرارة وكمية ، وما إلى ذلك واحتراما للسيادة يخلق هذا التوحيد في المطبخ إنتاج ، سواء كانت أو غير مادية أو غير مادية.
فكرة وجود وصفة موحدة هي بالتأكيد ليست غريبة على الكثير منا بعد الآن. في الواقع ، فقد تم استخدامه على نطاق واسع جدا في جميع أنحاء العالم ، وهناك مقاييس معينة وصفة موحدة لأننا يجب أن يتبع. في المطبخ ، وصفة موحدة هو جزء حاسم من توحيد الأطباق ، والمكونات والعناصر في أحد المطاعم التي قد تؤدي إلى مكاسب أو خسائر خلال ساعات العمل. مطاعم معينة مرجعية موحدة وصفات في المطبخ ، والبعض الآخر ليس كذلك.


Rezept Was bedeutet?

Rezept immer eingesetzt, um bestimmte Standard-of-Verwendung bestimmter Kennzahlen in der Küche - Standard-Größen, Zeit, Temperatur, Menge, etc. Abiding bedeuten, von dieser Regelung schafft Einheitlichkeit in der Küche zu produzieren, ob es materielle oder immaterielle Vermögenswerte.
Die Idee eines standardisierten Rezept ist definitiv nicht fremd, viele von uns mehr. In der Tat, es ist sehr weit rund um den Globus und es gibt bestimmte Metriken, um eine standardisierte Rezept, das wir verfolgen müssen. In der Küche ist eine standardisierte Rezept ein wesentlicher Bestandteil der Standardisierung von Speisen, Zutaten und Elemente in einem Restaurant, das auf Gewinn oder Verlust führen könnte, während der Betriebsstunden. Einige Restaurants Benchmark standardisierten Rezepten in der Küche, andere nicht.