Garnishing Ideas
Chilli
Fried Shallots
Eggs
Lemon
Capsicum
Tomato
Carrot
Coriander
Mint Leaves
Monday, 13 April 2015
Garnish
A garnish is an item or substance used as a decoration accompanying a prepared dish. A garnish makes food or drink items more visually appealing.
Garnishing Ideas
Chilli
Coriander
Garnishing Ideas
Chilli
Coriander
Saturday, 25 January 2014
Uses of Eggs in Cooking
Main Protein Dish
The protein in eggs has the highest biological value.
Raising Agent
Eggs will hold a lot of air when whisked. Eggs will hold the air in small bubbles “to tighten” mixtures by encapsulating air bubbles. You will observe this when making a sponge cake, Pavlova or meringues. All the air held in the mixture by the egg makes the cake light and well risen.
Thickening Agent
Their thickening talent is seen in custards and sauces.
Cream of Mushroom
Binding Agent
The stickiness of the egg helps to attach crumbs or items to food and binds the ingredients together. An egg batter provides a binder for added coating, frequently an outer coating of flour, bread, crumbs or batter is added to food such as meatloaf to enhance its appearance, texture or flavor
Coating
Beaten eggs can be used to coat fish or chicken portion before they are dipped into breadcrumbs and fried. This gives a crisp and attractive finish.
Glazing
If pastry and scones are brushed with beaten egg and milk, they will have a shinny golden brown appearance when cooked.
Rough Puff Pastry
Biscuits
Scones
Garnish
Can be hard cooked and used as a garnish.
Emulsifier
Emulsify mayonnaise, salad dressings and Hollandaise sauce
The protein in eggs has the highest biological value.
Raising Agent
Eggs will hold a lot of air when whisked. Eggs will hold the air in small bubbles “to tighten” mixtures by encapsulating air bubbles. You will observe this when making a sponge cake, Pavlova or meringues. All the air held in the mixture by the egg makes the cake light and well risen.
Thickening Agent
Their thickening talent is seen in custards and sauces.
Cream of Mushroom
Binding Agent
The stickiness of the egg helps to attach crumbs or items to food and binds the ingredients together. An egg batter provides a binder for added coating, frequently an outer coating of flour, bread, crumbs or batter is added to food such as meatloaf to enhance its appearance, texture or flavor
Coating
Beaten eggs can be used to coat fish or chicken portion before they are dipped into breadcrumbs and fried. This gives a crisp and attractive finish.
Glazing
If pastry and scones are brushed with beaten egg and milk, they will have a shinny golden brown appearance when cooked.
Rough Puff Pastry
Biscuits
Scones
Garnish
Can be hard cooked and used as a garnish.
Emulsifier
Emulsify mayonnaise, salad dressings and Hollandaise sauce
Whisking Method
Also known as the 'whipping' method and is usually used for sponges, egg whites for meringue, pavlova cakes, and for chiffon products. During egg whipping, air cells are formed and incorporated into the mix.
For whipped sponge cakes, flour should be sifted and folded in gently in stages to ensure that aeration is maintained. Loss of aeration results in a smaller product with a coarse texture.
Aeration is only successful if the air remains in the batter until it is baked. For large mixes this is aided by modern stabilisers and emulsifiers (or fats) which are added during the whipping stage. These help produce a stiff foam with small bubbles.
Video: Whisking method for sponge cake
For whipped sponge cakes, flour should be sifted and folded in gently in stages to ensure that aeration is maintained. Loss of aeration results in a smaller product with a coarse texture.
Aeration is only successful if the air remains in the batter until it is baked. For large mixes this is aided by modern stabilisers and emulsifiers (or fats) which are added during the whipping stage. These help produce a stiff foam with small bubbles.
Video: Whisking method for sponge cake
Soup
Soups are classified into two main groups: clear soups and thick soups.
Thick soups are classified depending upon the type of thickening agent used:purées are vegetable soups thickened with starch;bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.
Soup Recipes
Thick soups are classified depending upon the type of thickening agent used:purées are vegetable soups thickened with starch;bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.
Soup Recipes
Pastry
Pastry is a term that is used to refer to different kinds of baked products. These products are made from ingredients such as flour, milk, sugar, shortening, baking powder, butter and/or eggs. Pastries can consist of pies or cakes.
Video: How to make choux pastry
Choux Pastry Recipes
Video: How to make rough puff pastry
Video: How to make vol au vents cases
Rough Puff Pastry Recipes
Video: How to make shortcrust pastry
Shortcrust Pastry Recipes
Video: How to make choux pastry
Choux Pastry Recipes
Video: How to make rough puff pastry
Video: How to make vol au vents cases
Rough Puff Pastry Recipes
Video: How to make shortcrust pastry
Shortcrust Pastry Recipes
Melting Method
Melting method is a technique of making cakes that is specially designed to cope with the extra sweeteners which are needed to make both soft and sticky traditional cakes like gingerbread. Cakes made by this method have a sticky texture and lovely moist. Cakes made using this method should be left a day before cutting them as this enhances the flavour and also allows the crust to soften.
Video: How to double boil chocolate
Melting Method Recipes
Video: How to double boil chocolate
Melting Method Recipes
Rubbing In Method
'Rubbing in' is a technique where flour is rubbed into a fat to make dishes such as shortcrust pastry, crumbles and scones.
Using your fingertips, rub the flour and butter together until the mixture resembles breadcrumbs (fine or coarse, depending on the recipe).
Lift the mixture up as you rub it in so that the air going through it keeps it cool.
Shake the bowl every so often to bring the larger lumps of butter to the surface.
Using your fingertips, rub the flour and butter together until the mixture resembles breadcrumbs (fine or coarse, depending on the recipe).
Lift the mixture up as you rub it in so that the air going through it keeps it cool.
Shake the bowl every so often to bring the larger lumps of butter to the surface.
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