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호일 위에 고기 구우면 진짜 위험해? ‘팩트 체크’ 해봤더니…

Unknown culinary arts, food and drink, food preparation, food service industry, korean

<img data-document-id="cms/api/amp/image/AA1BS2B5" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BS2B5.jpg"/>
<img data-document-id="cms/api/amp/image/AA1BS2Bd" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BS2Bd.jpg"/>

 쿠킹 호일은 요리를 하거나 식품을 포장할 때 반드시 필요합니다! 군고구마와 같이 음식 전체에 균열하게 열이 배 DISTRIBUTED 되는 데에도 효과적입니다. 진정으로 부엌에서 없어서는 안 될 아이템이라 할 수 있습니다.


 그런데, 가끔 궁금해질 때가 있어요. 반짝이는 유광 면과 은은한 무광 면, 도대체 어느 쪽으로 음식을 싸야 하는 걸까요?


 살림브라더는 오랫동안 반짝이는 표면이 열 전달에 효과적이라는 말을 들어서 주로 윤활 필름으로 요리를 싸왔습니다. 하지만 많은 사람들이 마트리스 필름을 이용하기도 하죠. 반질반 질은 도포 처리 된 것처럼 느껴져서 대신 무광택 필름의 사용이 더 안심될 수 있었습니다.


 생각해 보면 분식점에서 김밥을 포장할 때도 윤기 나는 면이 밖으로 향하게 감싸는 것 같습니다. 도대체 어떤 쪽이 옳은 방법일까요?

<img data-document-id="cms/api/amp/image/AA1BRQin" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BRQin.jpg"/>

 vậy thì liệu bạn nên sử dụng mặt có độ bóng hay mặt không bóng của giấy bạc khi nấu ăn? Ngoài ra, việc dùng paper bạc trên bề mặt lò nướng có ổn không?


 따라서 오늘은 쿡킹 호일의 성분과 빛나는 이유 그리고 이를 둘러싼 다양한 오해들에 대해 모두 풀어 보려고 합니다. 일상 생활에서도 자주 사용하는 만큼 잘 알아두면 좋겠죠! 그럼 같이 시작할까요~

<img data-document-id="cms/api/amp/image/AA1BS6Fn" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BS6Fn.jpg"/>

 
 유광VS무광?
 


 유광이냐 무광이냐... 과연 그 정답은 무엇일까요? 바로 '상관 없다'라는 답변입니다. 조금 실망스럽지 않으세요? 살림브라도 처음 이 진리를 마주했을 때 약간의 허전함을 느꼈었죠 ㅎㅅㅎ 하지만 그것 때문에 실망할 필요는 없습니다. 왜냐하면 알찬 선택을 하게 될 것이기 때문이에요.


 알루미늄 호일의 제작 과정을 이해하려면 알루미늄 시트가 어떻게 얇게 만들어지는지를 알아봐야 합니다. 두 개의 롤러 사이에 넣은 알루미늄 시트는 점점 더 가늘어져서 결국에는 우리가 아는 알루미늄 호일로 변하게 됩니다. 이런 방식으로 두툼한 알루미늄 판을 매우 얇게 만드는 것을 '압연'이라 부릅니다.


 즉, 두꺼운 알루미늄 시트가 롤러를 통과하는 압연 과정을 통해 굉장히 얇아지는 것이죠. 이 때 롤러에 닿는 바깥쪽 면에 광택이 생기고, 알루미늄 호일끼리 맟닿는 안쪽 면은 무광이 되어요. 따라서 모두 재질은 동일한 알루미늄이므로 상관 없음!

<img data-document-id="cms/api/amp/image/AA1BS2Bj" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BS2Bj.jpg"/>

 
 불판 위는 해롭다?
 

<div class="kwire-readmore">
 
 함께 본 기사:
 버리지 마세요! 쌀뜨물 단계별로 이렇게 사용해보세요!
 
</div>

 냉동 삼겹살은 알루미늄 호일 위에서 구우면 정말 맛있습니다! 요즘 레트로 열풍 덕분에 많은 식당들이 불판 대신 알루미늄 호일을 사용해 삼겹살과 같은 음식을 굽습니다. 하지만 삼겹살의 맛있는 그릴 표면에도 불구하고 건강 문제가 걱정됩니다.


 몇몇 사람들은 알루미늄 호일을 불판 위에서 구울 때 중금속 등이 녹아 들어가서 각종 질병에 취약하게 된다고 주장합니다. 또한 환경호르몬과 다양한 유해 물질들이 치매를 일으킨다고 말하는 사람들도 있습니다.


 하지만 식약처에서 조사한 결과 이 모든 주장이 사실이 아닙니다! 알루미늄은 체내로 거의 흡수가 되지 않고 배설되며, 그나마 몸에 들어온 양조차 콩팥을 통해 걸러져 소변으로 제거됩니다. 따라서 다른 중금속들보다 인체에 미치는 영향은 상대적으로 적습니다!


 그래서 알루미늄은 많은 음식 및 약품 첨가제로 사용됩니다. 반죽을 단단히 만드는 백반에 들어갈 뿐 아니라 베이킹 파우ダー를 통해 반죽을 부풀리는데 소량 포함되어 있습니다. 그러나 신장을 손상시켜 투석을 필요로 하는 환자는 몸 안으로 알루미늄이 축적될 수 있으므로 주의해야 합니다.

<img data-document-id="cms/api/amp/image/AA1BS2Bl" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BS2Bl.jpg"/>

 
 녹이 잘 슬지 않는다?
 


 여러분 중 알루미늄이 잘 녹슬지 않는다는 생각을 하는 분들이 많습니다. 하지만 사실 알루미늄은 철보다 더 빨리 산화하고 따라서 더욱 쉽게 변색됩니다. 그래서 산성이나 염기성이 있는 물질들과는 호환되지 않습니다.


 그래서 산성인 음식이나 염분 농도가 높으면 알루미늄으로부터 금속 성분들이 용출될 수 있습니다. 식초 또는 레모네이드, 피클, 절임 과채배, 된장을 비롯한 장류와 고춧가루를 사용하는 간장 등은 알루미늄 호일 및 주방⽤품의 활용을 자제하시길 권합니다. 대신 플라스틱 용기 등을 이용하시는 것이 좋겠습니다!

<img data-document-id="cms/api/amp/image/AA1BS2Bm" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BS2Bm.jpg"/>

 
 전자레인지 NO
 


 알루미늄은 절대로 전자레인지에서 가열해서는 안 됩니다. 그 이유는 전자레인지 작동 방식 때문입니다. 전자레인지가 시작되면 마이크로파가 발생하고, 이 마이크로파를 받은 음식 속 수분 분자는 회전 운동을 하면서 열을 내죠. 즉, 음식의 습기가 진동하면서 온도가 상승합니다.


 하지만 알루미늄 같은 금속 식기는 마치 흡수가 아닌 반사를 하죠. 이런 방식으로 튕겨진 미 microwaves 가 축적될 경우 전자렌ジ 에 상당한 부하를 줄 수 있습니다. 그 결과 고장 혹은 화재, 또는 폭발 위험이 생길 수도 있어요.

<img data-document-id="cms/api/amp/image/AA1BS6Fr" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BS6Fr.jpg"/>

 요리에 꼭 필요한 아이템인 쿠킹 호일! 틀린 인식은 여기서 끝나고 이제 더욱 안전하게 활용할 수 있게 되었습니다!

<h3>
 실시간 인기기사
</h3>
<ul>
 <li>
 아직도 쉽게 즐겨 먹니?" 최근 MZ 세대 사이에서 인기 있는 '편의점 음료' 조화!
 </li>
 <li>
 "세탁소 사장님께서 이렇게 하니 희면서 깨끗해졌다고 말씀하셨습니다." 세탁 방법은 다음과 같습니다:
 </li>
</ul>

호일 위에 고기 구우면 진짜 위험해? ‘팩트 체크’ 해봤더니…

Unknown culinary arts, food and drink, food preparation, food service industry, korean

쿠킹 호일은 요리를 하거나 식품을 포장할 때 반드시 필요합니다! 군고구마와 같이 음식 전체에 균열하게 열이 배 DISTRIBUTED 되는 데에도 효과적입니다. 진정으로 부엌에서 없어서는 안 될 아이템이라 할 수 있습니다. 그런데, 가끔 궁금해질 때가 있어요. 반짝이는 유광 면과 은은한 무광 면, 도대체 어느 쪽으로 음식을 싸야 하는 걸까요? 살림브라…

4 Ways To Remove Grease From Your Cabinets—And How To Prevent Future Buildup

Unknown cleaning and organizing, everyday life tips and hacks, food preparation, home organization, housecleaning

<img data-document-id="cms/api/amp/image/AA1zxIWu" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zxIWu.jpg"/>

 Depending on the
 color of your cabinets
 , you might not notice inevitable grease buildup until you feel the sticky residue. Regardless of whether or not you can see the unsightly stains, it's always a great idea to give your
 kitchen cabinets
 a wipe down every now and then. In this guide, we're dishing out (pun intended) the best methods for tackling grease stains for clean, beautiful cabinets.

<h2>
 Before You Begin
</h2>

 There are a few pre-degreasing measures you need to take before you begin
 cleaning your cabinets
 . The first is to ensure you have proper ventilation in the room if you're using store-bought degreasers with chemicals in them. While you're at it, you should also put on a pair of safety gloves to protect your hands from coming into contact with any harsh cleaners.


 Apart from taking care of yourself, you also need to take care of your cabinets. Before you start heavily cleaning with any of our methods, test it out on a small, inconspicuous area to ensure you aren't going to damage your cabinets. You should also avoid smearing on excessive amounts of water to wooden cabinets to prevent warping from occurring.

<h2>
 What You'll Need
</h2>

 The exact tools and materials you'll need will vary depending on the cleaning method you choose. But, overall, here are the items you will need to have on hand for tackling grease on cabinets.

<ul>
 <li>
 Dish soap and warm water
 </li>
 <li>
 Baking soda
 </li>
 <li>
 White vinegar
 </li>
 <li>
 Lemon juice
 </li>
 <li>
 Commercial degreaser (optional)
 </li>
 <li>
 Microfiber cloths or sponges
 </li>
 <li>
 Soft-bristle brush
 </li>
 <li>
 Spray bottle
 </li>
 <li>
 Dry towel
 </li>
</ul>
<h2>
 Method 1: Dish Soap & Warm Water
</h2>

 For lighter grease stains, dish soap and warm water tends to do the trick. Here are the steps you'll need to follow:

<ol>
 <li>
 Mix together a few drops of dish soap to a bowl of warm water.
 </li>
 <li>
 Dip your cloth in the water mixture and lightly wipe at the stain, going against the grain if your cabinets are made from wood.
 </li>
 <li>
 Wipe the area dry with a clean towel.
 </li>
</ol>
<h2>
 Method 2: Vinegar & Water Solution
</h2>

 Vinegar is a
 beloved household cleaner
 for a reason. It's a powerful cleaning tool you can use to tackle grease stains naturally following these steps:

<ol>
 <li>
 Mix equal parts warm water and vinegar in a small spray bottle.
 </li>
 <li>
 Spray a small amount of the solution onto the grease stains.
 </li>
 <li>
 Let the solution sit for a couple of minutes
 </li>
 <li>
 Wipe clean with a damp cloth. If stains persist, try scrubbing gently with a soft bristled brush.
 </li>
</ol>
<h2>
 Method 3: Baking Soda Paste
</h2>

 For those tough, stuck-on grease stains, baking soda paste will be your first go-to. Here's how to use this method.

<ol>
 <li>
 Mix together a paste consisting of two parts baking soda and one part water.
 </li>
 <li>
 Apply the paste to grease stains and let the paste sit for a couple of minutes.
 </li>
 <li>
 Use a soft cloth to wipe away the stain.
 </li>
</ol>
<h2>
 Method 4: Commercial Degreasers
</h2>

 Of course, you can never go wrong with using commercial degreasers to remove the stains if the other methods aren't solving the problem. The key for using this method safely and properly is to choose a product that won't damage the material of your cabinets, and to test a small amount first before using it on larger areas.


 We recommend the following commercial degreasers for tackling your kitchen cabinets:

<ul>
 <li>
 Simple Green
 </li>
 <li>
 Method
 </li>
 <li>
 409
 </li>
 <li>
 Easy-Off
 </li>
</ul>
<h2>
 Preventative Measures
</h2>

 While there's no way to prevent grease from splattering on your cabinets, there are a few preventative measures you can take to keep your cabinets clean. The first is to stick to a consistent cleaning routine. If you see grease stains after cooking, wipe them up immediately. Or, you can add wiping down your cabinets to your
 weekly cleaning chore list
 .


 It's also recommended to ensure there's proper ventilation in the kitchen while cooking, like from your range hood. This draws grease in the air and prevents it from landing on cabinets or other surfaces in your kitchen.


 Lastly, make sure you're putting high-quality finishes on your cabinets to keep them as close to grease-free as possible. Finishes like polyurethane, varnish, or laminate add a protective topcoat to your cabinets to protect them from substances like grease.


 Related:
 The Best Way To Degrease Any Surface In Your Kitchen


 Read the original article on
 Southern Living

4 Ways To Remove Grease From Your Cabinets—And How To Prevent Future Buildup

Unknown cleaning and organizing, everyday life tips and hacks, food preparation, home organization, housecleaning

Depending on the color of your cabinets , you might not notice inevitable grease buildup until you feel the sticky residue. Regardless of whether or not you can see the unsightly stains, it's alwa…

Resep Mudah Tahu Bakso Tanpa Daging: Campur dan Siapkan dalam Sekejap

Unknown cooking, cuisine, food culture, food preparation, food science

<img data-document-id="cms/api/amp/image/AA1AWQkm" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AWQkm.jpg"/>

 
 
 - Tahu bakso kerap dijadikan opsi untuk camilan sebab memiliki tekstur yang kenyal. Umumnya, tahu bakso disiapkan menggunakan adonan daging sapi ataupun ayam.


 Tetapi, untuk mereka yang ingin memproduksi bakso tahu tanpa menggunakan daging, terdapat pilihan lain yang masih lezat. Cara pembuatan ini mengandalkan tahu putih sebagai bahan pokok penggantinya.




 Kekayaan tekstur tahu yang lembut akan menciptakan kombinasi ideal bersama tepung tapioka. Akhirannya masih kenyal, bahkan tanpa penambahan daging sapi ataupun ayam.


 Perhatikan, racangan tahu bakso teri nasi dari buku tersebut.
 
 85 Hidangan Sedap dan Enak dari Dapur Ibu Fatima
 
 (2015) karya Citra Dewi Damayanti, diterbitkan oleh PT Gramedia Pustaka Utama.



<h2>
 Cara Membuat Tahu Bakso Tanpa Menggunakan Daging
</h2>
<h3>
 Bahan
</h3>
<ul>
 <li>
 20 potong tahu goreng, sayat tanpa memotong habis
 </li>
 <li>
 20 buah kulit pangsit
 </li>
 <li>
 400 gram tahu putih segar, blender hingga lembut
 </li>
 <li>
 200 gram ikan teri nasi (lembab)
 </li>
 <li>
 1 butir telur
 </li>
 <li>
 1 batang wortel, kupas lalu parut
 </li>
 <li>
 1 sdm minyak wijen
 </li>
 <li>
 170 gram tepung tapioka
 </li>
</ul>

 
 Bumbu Halus:
 

<ul>
 <li>
 3 siung bawang putih
 </li>
 <li>
 1 sendok teh bawang merah goreng
 </li>
 <li>
 ¼ sdt merica bubuk
 </li>
 <li>
 Garam secukupnya
 </li>
</ul>
<h2>
 Langkah-langkah Pembuatan Bakso Telur tanpa Menggunakan Daging
</h2>
<ol>
 <li>
 Haluskan ikan teri nasi yang masih lembab. Alternatifnya bisa pula gunakan ikan teri nasi secara langsung ke dalam campuran tersebut.
 </li>
 <li>
 Gabungkan tahu putih, telur, teri nasi, wortel yang sudah di parut, bumbu halus, serta minyak wijen ke dalam sebuah mangkuk.
 </li>
 <li>
 Campurkan seluruh bahan dengan rapi sampai terbentuk adonan yang siap untuk dibentuk.
 </li>
 <li>
 Tuangkan adonan ke dalam tahu goreng serta kulit pangsit sampai terisi sempurna.
 </li>
 <li>
 Persiapkan sebuah panci pengukus, berikan air secukupnya dan didihkan. Kukus tahu bakso tersebut sekitar 20-30 menit sampai benar-benar masak.
 </li>
 <li>
 Bakso yang sudah siap dapat langsung dihidangkan, tambahkan saus sambal atau sambal kacang untuk menambah kelezatannya.
 </li>
</ol>

Resep Mudah Tahu Bakso Tanpa Daging: Campur dan Siapkan dalam Sekejap

Unknown cooking, cuisine, food culture, food preparation, food science

- Tahu bakso kerap dijadikan opsi untuk camilan sebab memiliki tekstur yang kenyal. Umumnya, tahu bakso disiapkan menggunakan adonan daging sapi ataupun ayam. Tetapi, untuk mereka yang ingin me…

Tejfölös Pogácsa Már Leveles és Szép: Íme a Kultusz!

Unknown baking, cooking, cuisine, culinary arts, food preparation

<img data-document-id="cms/api/amp/image/AA1AvbE3" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AvbE3.jpg"/>

 A foszlós, puha
 tejfölös pogácsa
 Ez a variáns a kelte szövetből készül, de nincs rá szükségük az átsütések sorozatos elvégzése, tehát rövidebben készülhet neked. Ha időponttal akarsz takarédulni, tegyük be estig, majd engedd lelassan egy egész éjjel visszafejteni magánuk a hűtőben. Amennyiben ennek a módosított rendszernek köszönve döntesz, reggel már kirugdhatsz belőlük a hűtőből, és folyamatahozenged, hogy
 szoba-hőmérsékletűre melegedjen,
 mielőtt kezdted volna folytatni munkával.

<h3>
 Leveles tejfölös pogácsa
</h3>
<h3>
 Elkészítés
</h3>

 
 Hűlj le a tejet, adj hozzá a cukrot és egy kanál lisztet, majd öntsd be az élesztőt és keverd ossze. Ebben idő között szitrálja át a többi lisztet, sósízd meg azt, majd keményített, puhaszerű vadyaléddal fókolj. Adj hozzá a hűlten tartott tejfölöt, a keskenyén sarolt salált, a tojást is, valamint az élesztős tejet, majd alaposan keverd be mindennel.
 
 Tegyesd ezt egy finom olajjal simogattatra vetted tálcára, és legyen rajta is olajmal lakkolva. Öntsöddel borúzzuk le, hogy elfelejtse, és tegyük 1 óráig szobatermérkezet közelére vagy egynapontha hűtőn.


 
 Amikor a pihentetés befejeződött, használj liszezetes deszkát ahhoz, hogy kilapossd a tésztaat nagyobb részeit egy centiméter vastagságig. Ne feledd lizezelni a tetejet is, fordítani rajta az alsót, valamint talpon álló végpontokat egymáshoz kötve. Ha nem veszed figyelembe a pihenést, akkor csinálj ugyanezt két centimeterek mélységéért. Ezután vágragoszd le ezt a sínt egy hegyes éjszakallal, aztán szaggassd fel pogácsa-vagagy segítségével. Rendezd úgy, hogy minden elem beszálljon egy papíros betelesen lévő tepszibe, majd fedeztesd le. Schalt át a sütőn 200 fokos hőséggel. Fedezd le a pogácst, mert miközben melegen lesznek, lehet, hogy még egyszer kellene nekik kelnie; miután a sütő elégedetten fogadja velük magát, vigyük bele és maradjon benne 25 perc.
 
 Emlékezz arra, hogy ezekkel a utasításokkal pontosan olyan eredményt szerzhetsz mint az eredeti receptből, csak másképp formázva.

Tejfölös Pogácsa Már Leveles és Szép: Íme a Kultusz!

Unknown baking, cooking, cuisine, culinary arts, food preparation

A foszlós, puha tejfölös pogácsa Ez a variáns a kelte szövetből készül, de nincs rá szükségük az átsütések sorozatos elvégzése, tehát rövidebben készülhet neked. Ha időponttal akarsz takarédulni, …

たっぷりのクリームチーズが贅沢「クリームチーズサンドクッキー」

Unknown cooking, culinary arts, food and drink, food preparation, foodies

<img data-document-id="cms/api/amp/image/AA1AuJj8" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AuJj8.jpg"/>


 「お菓子作りは難しい」「使う材料が多くて面倒」という先入観のある方に試してほしいのが、SNS総フォロワー数が300万人を超える人気YouTuber・syun cookingさんの簡単＆お手軽スイーツレシピ。「限りある材料でおいしく作れる方法」「工程を省いて簡単に作るコツ」をとことん追求し、材料は4つ以内で難しい工程は一切なし。身近にある食材や市販品を活用してサッっと作れるので、お菓子作り初心者やお子さんでもチャレンジしやすいと大好評です！ 今回はホワイトデーにもぴったりな、厳選スイーツレシピをお届けします。


 ※本記事はsyun cooking著の書籍『ますます常識やぶりのアイデアおやつ～「材料4つまで」の100レシピ』から一部抜粋・編集しました。


 <h2>
 【材料4つ】小腹が空いた時のおやつに最高！「クリームチーズサンドクッキー」
 </h2>
 <img data-document-id="cms/api/amp/image/AA1AuJje" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AuJje.jpg"/>


 材料（4個分／15cm×15cmのスクエア型使用）


 ビスケット（市販）…8枚


 クリームチーズ…200g


 卵…2個


 グラニュー糖…50g


 作り方


 1．ボウルに常温に戻したクリームチーズを入れ、よく練ってやわらかくする。


 2．グラニュー糖を加えてよく混ぜ、卵を割り入れてさらによく混ぜる。


 3．クッキングシートを敷いたスクエア型に2のチーズ生地を流し入れ、3回ほど軽く落として空気を抜く。


 4．電子レンジで5～6分（500W）加熱し、粗熱がとれたら冷蔵庫で3時間以上冷やす。


 5．スクエア型から出し、ビスケットのサイズに合わせて切り分ける。


 6．ビスケットで5をはさんだら完成。


 POINT


 クリームチーズは常温に戻しておくと、扱いやすいです。4で、電子レンジで加熱後にチーズ生地が固まっていないようなら、さらに30秒ずつ加熱（500W）して様子を見てください。


 著＝syun cooking／『ますます常識やぶりのアイデアおやつ～「材料4つまで」の100レシピ』

たっぷりのクリームチーズが贅沢「クリームチーズサンドクッキー」

Unknown cooking, culinary arts, food and drink, food preparation, foodies

「お菓子作りは難しい」「使う材料が多くて面倒」という先入観のある方に試してほしいのが、SNS総フォロワー数が300万人を超える人気YouTuber・syun cookingさんの簡単＆お手軽スイーツレシピ。「限りある材料でおいしく作れる方法」「工程を省いて簡単に作るコツ」をとことん追求し、材料は4つ以内で難しい工程は一切なし。身近にある食材や市販品を活用してサッっと作れるので、お菓子作り初…

Transform Your Breakfast in 10 Minutes: Indulge in Silky Scrambled Eggs

Unknown cooking, cooking eggs, food preparation, healthy cooking, healthy eating and living

<img data-document-id="cms/api/amp/image/AA1A5cD2" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1A5cD2.jpg"/>

 
 Scrambled eggs with a creamy texture and a light, fluffy finish make for a delicious and nutritious start to the day. With just three ingredients and a straightforward method, you can achieve velvety eggs every time.
 


 Scrambled eggs
 with a creamy texture and a light, fluffy finish make for a delicious and nutritious start to the day. All you need are three ingredients and a simple method to enjoy perfectly creamy and fluffy scrambled eggs for breakfast each time. Easy-to-follow steps, including slow stirring and proper timing, ensure excellent results in just 10 minutes.


 Discover how to prepare creamy scrambled eggs in a pan using this easy, reliable recipe from the BBC Good Food site. This speedy morning meal is packed with protein and can be ready in just 10 minutes.

<h2>
 Silky Scrambled Eggs in 10 Minutes - Recipe
</h2>

 
 Ingredients:
 

<ul>
 <li>
 2 large free-range eggs,
 </li>
 <li>
 6 tablespoons of single cream or full-fat milk,
 </li>
 <li>
 a knob of butter.
 </li>
</ul>

 
 Method:
 

<ol>
 <li>
 Start by gently whisking two large eggs, six tablespoons of cream or full-fat milk, and a pinch of salt.
 </li>
 <li>
 Whisk the ingredients until the mixture is smooth and uniform. Heat a small, non-stick pan for about a minute, then add a small knob of butter. Allow it to melt, but take care not to let it brown, as this can affect the eggs' colour.
 </li>
 <li>
 Pour the egg mixture into the pan and leave it for about 20 seconds without stirring. Then gently stir with a wooden spoon, lifting the eggs from the bottom of the pan and folding them.
 </li>
 <li>
 Let the eggs rest for another 10 seconds before stirring and folding again. Continue this process, allowing the eggs to gently set whilst leaving some liquidity.
 </li>
 <li>
 When they are nearly ready, remove the pan from the heat and let the residual heat finish cooking. Stir the eggs one last time and serve the creamy, smooth scrambled eggs immediately.
 </li>
</ol>

 
 Read also:
 


 Turkish eggs: A traditional breakfast with a modern twist

<h2>
 Eenhancing the flavour
</h2>

 Scrambled eggs are one of the simplest and quickest dishes, perfect for breakfast. Just a few ingredients are needed to create a tasty and filling dish. Eggs are rich in protein, vitamins, and minerals, making them an excellent choice to start the day. They can be prepared in many ways by adding a variety of ingredients that enhance flavour and nutritional value.


 
 Read also:
 


 Eggshell solution: A natural remedy to keep snails at bay


 
 Dietitian Dr Bartosz Kulczyński recommends enhancing scrambled eggs with vegetables and spices
 
 such as onions, garlic, tomatoes, coriander, or cumin. These additions not only improve taste but also support health by acting as anti-inflammatories and boosting immunity. Experimenting with different ingredients allows you to discover new, favourite flavour combinations.


 
 Chinese-style scrambled eggs
 
 offer an interesting alternative to the traditional version. They are prepared with the addition of soy and sesame sauce and cooked by steaming. Although not everyone may appreciate it, it has gained popularity on TikTok, where the video of its preparation has already been watched by over 3 million people. This is proof that experimenting in the kitchen is worthwhile.


 
 Read also:
 


 Cevapcici: A taste of the Balkans in your own kitchen


 Adding ingredients like
 
 bacon, spinach, or chanterelles
 
 to scrambled eggs can completely change their taste. Each of these additions brings something unique, from the crispiness of bacon to the delicacy of spinach. Thanks to this, scrambled eggs become not only tastier but also more nutritious. It's the ideal dish for those who value variety and healthy eating.


 
 Read also:
 


 Leek your morning: A new twist on scrambled eggs


 Cream elevates scrambled eggs beyond breakfast basics


 Unleash the power of breakfast: Nutrient-packed scrambled eggs

Transform Your Breakfast in 10 Minutes: Indulge in Silky Scrambled Eggs

Unknown cooking, cooking eggs, food preparation, healthy cooking, healthy eating and living

Scrambled eggs with a creamy texture and a light, fluffy finish make for a delicious and nutritious start to the day. With just three ingredients and a straightforward method, you can achieve vel…

Homemade cream cheese (philadelphia style) with 2 ingredients

Unknown food preparation, food science, homemade items, recipes, yogurt

<img data-document-id="cms/api/amp/video/AA1A1438" data-reference="video"/>

 <img data-document-id="cms/api/amp/image/AA1A148J" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1A148J.jpg"/>
 <h2>
 Starter
 </h2>
 
 Craving some cream cheese toast or need Philadelphia for a recipe but don't have any, and instead have leftover yogurts? You only need a cheesecloth or cloth to filter the whey from the yogurt, and you're good to go! It tastes exactly like the cheese you buy and has the same texture! Try it yourself and let us know!
 


 <h2>
 Ingredients
 </h2>
 <ul>
 <li>
 4 natural yogurts (unsweetened)
 </li>
 <li>
 1/2 tsp
 salt
 </li>
 </ul>


 <h2>
 Materials
 </h2>
 <ul>
 <li>
 large bowl
 </li>
 <li>
 sieve or strainer
 </li>
 <li>
 cheesecloth
 </li>
 <li>
 rubber band, string, or clip
 </li>
 </ul>


 <h2>
 Preparation
 </h2>
 <ul>
 <li>
 
 <h3>
 Step 1:
 </h3>
 <img data-document-id="cms/api/amp/image/AA1uoaf5" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uoaf5.jpg"/>
 
 
 In a bowl, mix the yogurts and salt well.
 
 </li>
 <li>
 
 <h3>
 Step 2:
 </h3>
 <img data-document-id="cms/api/amp/image/AA1uoafw" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uoafw.jpg"/>
 
 
 Place a sieve inside a large bowl, ensuring there is enough space between them for the whey to drain.
 
 </li>
 <li>
 
 <h3>
 Step 3:
 </h3>
 <img data-document-id="cms/api/amp/image/AA1uof71" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uof71.jpg"/>
 
 
 Place a cheesecloth over the sieve and pour the yogurt and salt mixture into it.
 
 </li>
 <li>
 
 <h3>
 Step 4:
 </h3>
 <img data-document-id="cms/api/amp/image/AA1uoagc" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uoagc.jpg"/>
 
 
 Close the cheesecloth. For more pressure, you can tie it with a rubber band, string, or clip. Refrigerate the bowl, sieve, and cheesecloth overnight to allow the whey to drain.
 
 </li>
 <li>
 
 <h3>
 Step 5:
 </h3>
 <img data-document-id="cms/api/amp/image/AA1uocQ6" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uocQ6.jpg"/>
 
 
 The next day, all the whey will be in the bowl. You can use it: * To replace milk in your brioche recipes * To marinate meat * In a smoothie You can pour it into an ice cube tray and freeze it for later.
 
 </li>
 <li>
 
 <h3>
 Step 6:
 </h3>
 <img data-document-id="cms/api/amp/image/AA1uo73E" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uo73E.jpg"/>
 
 
 And inside the cheesecloth, you'll find your cream cheese! Magic!
 
 </li>
 <li>
 
 <h3>
 Step 7:
 </h3>
 <img data-document-id="cms/api/amp/image/AA1uoux3" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uoux3.jpg"/>
 
 
 Now it's time to spread and enjoy! :D
 
 </li>
 </ul>

<img data-document-id="cms/api/amp/video/AA1A1b9M" data-reference="video">
 
 <h2>
 You may like
 </h2>
 <ul>
 <li>
 Homemade snickers - vegan and gluten-free
 </li>
 <li>
 Homemade green pesto - pesto alla genovese
 </li>
 <li>
 Homemade big mac® burger recipe!
 </li>
 </ul>
 
 
 read more
 
</img>

Homemade cream cheese (philadelphia style) with 2 ingredients

Unknown food preparation, food science, homemade items, recipes, yogurt

Starter Craving some cream cheese toast or need Philadelphia for a recipe but don't have any, and instead have leftover yogurts? You only need a cheesecloth or cloth to filter the whey fr…

4 Clever Tricks to Clean Greasy Cabinets—and Keep Them Spotless

Unknown cleaning and organizing, everyday life tips and hacks, food preparation, home organization, housecleaning

<img data-document-id="cms/api/amp/image/AA1zxIWu" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zxIWu.jpg"/>

 Depending on the
 color of your cabinets
 , you might not notice inevitable grease buildup until you feel the sticky residue. Regardless of whether or not you can see the unsightly stains, it's always a great idea to give your
 kitchen cabinets
 a wipe down every now and then. In this guide, we're dishing out (pun intended) the best methods for tackling grease stains for clean, beautiful cabinets.

<h2>
 Before You Begin
</h2>

 There are a few pre-degreasing measures you need to take before you begin
 cleaning your cabinets
 . The first is to ensure you have proper ventilation in the room if you're using store-bought degreasers with chemicals in them. While you're at it, you should also put on a pair of safety gloves to protect your hands from coming into contact with any harsh cleaners.


 In addition to looking after yourself, make sure to maintain your cabinets as well. Prior to applying any intensive cleaning techniques, try them first on an unnoticeable section to confirm they won’t harm the cabinets. Additionally, refrain from using too much water on wooden cabinets to avoid causing distortion due to moisture.

<h2>
 What You'll Need
</h2>

 The specific tools and materials required can differ based on the chosen cleaning approach. However, generally speaking, these are the things you should prepare when dealing with greasy cabinets.

<ul>
 <li>
 Liquid detergent with hot water
 </li>
 <li>
 Baking soda
 </li>
 <li>
 White vinegar
 </li>
 <li>
 Lemon juice
 </li>
 <li>
 Commercial degreaser (optional)
 </li>
 <li>
 Microfiber cloths or sponges
 </li>
 <li>
 Soft-bristle brush
 </li>
 <li>
 Spray bottle
 </li>
 <li>
 Dry towel
 </li>
</ul>
<h2>
 Method 1: Liquid Dish Soap and Hot Water
</h2>

 For minor grease spots, dish soap combined with warm water usually does the job. Follow these steps accordingly:

<ol>
 <li>
 Mix together a few drops of dish soap to a bowl of warm water.
 </li>
 <li>
 Soak your cloth in the water solution and gently dab at the spot, moving across the direction of the grain if your cabinetry is wooden.
 </li>
 <li>
 Use a clean cloth to wipe the surface dry.
 </li>
</ol>
<h2>
 Method 2: Vinegar and Water Mixture
</h2>

 Vinegar is a
 beloved household cleaner
 For a specific purpose. It's an effective natural cleaner for removing grease stains by following these steps:

<ol>
 <li>
 Combine equal amounts of lukewarm water and vinegar in a small spray container.
 </li>
 <li>
 Apply a little bit of the solution to the greasy spots.
 </li>
 <li>
 Allow the solution to remain for a few minutes.
 </li>
 <li>
 Clean using a slightly moistened cloth. Should the marks remain, attempt gentle rubbing with a soft-bristle brush.
 </li>
</ol>
<h2>
 Method 3: Baking Soda Poultice
</h2>

 When tackling stubborn, caked-on grease stains, a baking soda paste should be your top choice. Follow these steps for using this technique.

<ol>
 <li>
 Combine into a paste using equal measures of baking soda and half as much water.
 </li>
 <li>
 Spread the paste onto the greasy spots and allow it to remain for several minutes.
 </li>
 <li>
 Use a soft cloth to wipe away the stain.
 </li>
</ol>
<h2>
 Method 4: Commercial Degreasers
</h2>

 Of course, you can never go wrong with using commercial degreasers to remove the stains if the other methods aren't solving the problem. The key for using this method safely and properly is to choose a product that won't damage the material of your cabinets, and to test a small amount first before using it on larger areas.


 We recommend the following commercial degreasers for tackling your kitchen cabinets:

<ul>
 <li>
 Simple Green
 </li>
 <li>
 Method
 </li>
 <li>
 409
 </li>
 <li>
 Easy-Off
 </li>
</ul>
<h2>
 Preventative Measures
</h2>

 While there's no way to prevent grease from splattering on your cabinets, there are a few preventative measures you can take to keep your cabinets clean. The first is to stick to a consistent cleaning routine. If you see grease stains after cooking, wipe them up immediately. Or, you can add wiping down your cabinets to your
 weekly cleaning chore list
 .


 It’s advisable to maintain adequate ventilation in the kitchen during cooking, such as using your range hood. This helps extract airborne grease and stops it from settling on cabinetry or other areas within your kitchen.


 Finally, ensure you apply high-quality finishes on your cabinets to maintain them as free from grease as possible. Coatings such as polyurethane, varnish, or laminates create an extra layer of protection against greasy materials.


 Related:
 The Most Effective Method to Remove Grease from Any Surface in Your Kitchen


 Read the initial article on
 Southern Living

4 Clever Tricks to Clean Greasy Cabinets—and Keep Them Spotless

Unknown cleaning and organizing, everyday life tips and hacks, food preparation, home organization, housecleaning

Depending on the color of your cabinets , you might not notice inevitable grease buildup until you feel the sticky residue. Regardless of whether or not you can see the unsightly stains, it's alwa…

"Heiress of Hot Dogs: This Method Turns Thin Soup into a Thick Delight with Veggies" (Note: The original Hungarian title seems to refer to making a thin bean soup with sausages and vegetables thicker or heartier. However, the translation might not perfectly capture all nuances due to cultural differences.)

Unknown cooking, cuisine, food culture, food preparation, food science

<img data-document-id="cms/api/amp/image/AA1zuBkh" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zuBkh.jpg"/>

 Ez a melengető, sűrű
 zöldséges, kolbászos bableves
 Ez az a recept, amelyet hőségesnek tartanál a legszeppintesebb télmezején. Az ízlésünk szerint a kolbász teszi kiegyensúlyozotttá és izmoskodó élményt ad, ugyanakkor könnyedén megfoghatóvé válik, mivel egyszerűen maga utalékot használ fel kupaszítási céllal.
 mint egy krémlevest.
 Azoknak, akik preferálnák enyhén fűszeresített verziót, javasolt hozzá csípőspaprikát használni, vagy ha elég bizarnek, kiegészíthetik egy csöppen chileddel.

<h3>
 Kolbászos bableves
</h3>
<h3>
 Elkészítés
</h3>

 A kolbászt és a baconot vágd kis darabokra. Állj egy lábasba, töltsd be annyi olajat amennyit kellett, majd forrald le rajta ezeket az összetevőket. Eltávolítsd őket a hőség elől, és helyezd el másik oldalra. Ne használj párkányt vagy hasonlót, hiszen jelen pillanaton nincs érdeke ennek a recepten belül eltavolítani a zsirát.


 Az maradék zsírban párolt újraforgasd az agyagosított hagymát, majd adj hozzá a zúlt fokhagyimat, és keveredezd körbe egyetemi ideje. Míg a hagyma megsimogatódik, tedd tiszta a répat és formáljad, valamint csökgess el a bábost. Adj hozzá a már páralt hagymához a bábbal és a répával, dúsold rá paradicsom-konzerveket és alapleveget, mentsd meg szóval a rosmdinált ízból rozmaringot, kakukkfűt, sövet, bórt és attól függően, hogy van-e benne, chiliit is. Fődd kismélyenkényesülten ezen Összekevét ½ óráig.


 Amikor a főzéssel befejeződött, vegyük az egynegyed részét a levest egy turmixgépben, keményen pöröld át, majd öntsd vissza a tálban, keverd el alaposan. Adj hozzá újra a sütöttkolbászot és szalámit, majd forralgassuk ismét össze.

"Heiress of Hot Dogs: This Method Turns Thin Soup into a Thick Delight with Veggies" (Note: The original Hungarian title seems to refer to making a thin bean soup with sausages and vegetables thicker or heartier. However, the translation might not perfectly capture all nuances due to cultural differences.)

Unknown cooking, cuisine, food culture, food preparation, food science

Ez a melengető, sűrű zöldséges, kolbászos bableves Ez az a recept, amelyet hőségesnek tartanál a legszeppintesebb télmezején. Az ízlésünk szerint a kolbász teszi kiegyensúlyozotttá és izmoskodó él…

It's Time for America to Rethink Tomato and Onion in Guacamole

Unknown avocados, cuisine, food and drink, food culture, food preparation

<img data-document-id="cms/api/amp/image/AA1ys5UB" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1ys5UB.jpg"/>
<img data-document-id="cms/api/amp/image/AA1ys0Y8" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1ys0Y8.jpg"/>

 Like many in Southern California, I grew up eating guacamole the way it is made almost everywhere in the United States, from Tex-Mex joints to West Coast margarita houses. The basic ingredients of avocado, tomato, onion and lime juice have defined the Mexican American style. Chile and garlic are also present in most cases but (in an often spice-sensitive culture) not always.


 Here are the key components recognized by countless individuals who enjoy guacamole from restaurants such as Taco Bell and El Pollo Loco, or at traditional American eateries like the one mentioned.
 Original El Cholo
 On Western Avenue, which follows a recipe from 1955.


 Given how deeply rooted this universal standard is in our consciousness, it’s not astonishing that this dish can provoke strong reactions from people. Simultaneously, we have been modifying and tinkering with guacamole for nearly as long as it has existed, and certainly throughout recent history.
 trail-blazing California
 .

<img data-document-id="cms/api/amp/video/AA1ys0Y9" data-reference="video"/>

 U.S. home cooks have
 such an affectionate view
 Of guacamole, they feel free to indulge their wildest fantasies. The amusing notion of having peas in guacamole
 controversy
 In 2015, an incident involving President Obama became part of a series of socially charged events triggered by an unexpected component going public and being deemed blasphemous. While I'm generally supportive of innovation, there are times when it seems as though shock value and disorder are the main objectives.


 Today, high-end chefs in Mexican or Alta California cuisine are using guacamole as a platform for innovation. This trend benefits Los Angeles. Chef Josef Centeno includes celery in his guacamole at
 Bar Amá
 , although it's hardly noticeable, and Mexican furikake in the "Smashed Avocado" dish at chef Josh Gil’s place.
 Mírate
 In Los Feliz, which is generally pleasant. At Damian, Chef Chuy Cervantes serves up a generous portion of guacamole infused with serrano chili and olive oil, tucked beneath a light blanket of fresh herbs.


 Each of these elements serves its purpose effectively, contributing to the delightful surprises we anticipate during restaurant meals. However, as you prepare for this weekend’s Super Bowl at home, consider an alternative approach to making guacamole: simplification. By eliminating two key components typically deemed essential to classic guacamole, we might uncover a path back to a more traditional and pure form of avocado delight.


 It’s time to skip the tomatoes and onions in the guacamole, folks.

<img data-document-id="cms/api/amp/image/AA1yrUbj" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yrUbj.jpg"/>

 Why exclude these apparently essential components? The reason lies in their high water content—tomatoes and onions consist of around 90% to 95% water. In close proximity to avocados, they quickly become mushy and lose their appeal within just a few minutes. Upon noticing this through careful observation, an idea dawned on me—a revelation that has stayed illuminated ever since.


 I understand that the ingredients make it feel "festive," incorporating the red and white colors that evoke Mexico's tricolor national flag. However, it’s 2025 and Donald Trump has returned to power.
 declaring a trade war
 Against our nearest allies and economic partners — the atmosphere has clearly changed since the days of Cinco de Mayo joking. We should emphasize avocados as much as possible; the price of avocados from south of the border might really go up significantly if
 Trumpian tariffs
 come into force to penalize imported goods.


 No, over the coming four years, let's embrace unapologetically bold and forceful tastes. Let's highlight iconic flavor profiles. And let's not shy away from adding heat.


 Increase the amount of chili and lime, boost the garlic, be generous with the sea salt, and create a guacamole so delicious that it'll leave everyone amazed at every party or sports event. Crush the ingredients using a volcanic-stone molcajete or mortar and pestle for an authentic texture, then garnish with a sprinkle of finely chopped cilantro before serving.

<h2>
 The metropolitan influence
</h2>

 I learned this method of preparing guacamole from my nearest friends many years back.
 chunk of my life
 I hung out in downtown Mexico City, spending lazy weekends basking on a friend's rooftop or patio, or relaxing at my place in Colonia Juarez, all while soaking up the street symphony around me.


 We’d grill meat and nopal paddles and make an easy, super-spicy guacamole — practically with a beer in one hand the whole time. On many occasions, it was the go-to hangover snack. Sunday scaries haunted less.


 Every time I've served this guacamole since relocating to Los Angeles, everyone goes crazy over it.


 Why use serrano peppers instead of jalapeños in popular guacamole recipes? The green hue of the jalapeño can be somewhat overwhelming when making guacamole; moreover, they tend to have a fleshier consistency which doesn’t integrate as well with the dish’s smoothness. On the contrary, serranos possess seed-derived spiciness that stands out boldly, and their compact form allows them to be thinly sliced like coins, adding an appealing finishing touch. As for garlic—personally speaking—it plays a crucial role due to its pungency, helping cleanse one’s sinuses and enhance the sharpness imparted by the chili.

<img data-document-id="cms/api/amp/image/AA1yrUbx" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yrUbx.jpg"/>

 There's a traditional tip I learned from pals to stop avocados from turning brown due to oxidation, something that has been handed down through generations even if we have scientific methods.
 doesn't support it
 — Place the first seed from the halved fruit into the mixing bowl and leave it there during both serving and storage. Guacamole kept this way can last for two or three days with the seed included. If unsure, add extra lime juice. Alternatively, squeeze some fresh lime over a previously stored section when reopening to refresh its flavor after a day or so.


 Pair this dish ideally with toasted tostadas such as botaneras, which is traditional in central Mexico, or serve it alongside some homemade tortilla chips that are surprisingly simple to quickly fry up and magically enhance the flavor of your guacamole tenfold.


 No matter what you choose, think about cutting back on store-bought tortilla chips. Mass-produced ones tend to lose their freshness quickly, which can detract from the vibrant taste of your homemade guacamole. However, freshly made tortilla chips at some Mexican grocery stores' deli counters might be an acceptable alternative.


 You can create cozy, seasoned cantina-style tortilla chips by swiftly deep-frying some corn tortillas stashed at the bottom of your refrigerator. After trying them once, you won’t want to miss out on making these ever again. Homemade fried tortilla chips perfectly complement the star attraction of your gathering: a zesty, tangy guacamole reminiscent of an Aztec celebration feast.
 semi-barbaric
 A professional athletic competition 500 years from now.

<img data-document-id="cms/api/amp/image/AA1ys5UY" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1ys5UY.jpg"/>
<h2>
 Get the recipe
</h2>

 This tale initially surfaced in
 Los Angeles Times
 .

It's Time for America to Rethink Tomato and Onion in Guacamole

Unknown avocados, cuisine, food and drink, food culture, food preparation

Like many in Southern California, I grew up eating guacamole the way it is made almost everywhere in the United States, from Tex-Mex joints to West Coast margarita houses. The basic ingredients of a…

I Quizzed 4 Chefs on Cooking the Perfect Steak—Here’s Their Universal Tip

Unknown beef steaks, cooking, food preparation, foodies, steaks

This is a simple technique that every home chef can attempt.

<img data-document-id="cms/api/amp/image/AA1xwu3x" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1xwu3x.jpg"/>

 Preparing a steak dinner at home isn’t for those who easily lose confidence. It demands skill—to achieve both an excellent crust and perfectly cooked interior. Numerous things could go awry, making you disheartened with each unsuccessful try.


 Over the years, I’ve learned a thing or two about steak: pull the meat from the fridge ahead of time so that it comes to room temperature, create a dry brine with
 coarse salt
 , and let the steak rest after cooking to keep its juices. Nonetheless, I still feel unprepared each time I prepare it.


 Thus, I contacted the steak professionals to assist me in elevating my steak-cooking skills. Given the plethora of varying viewpoints found online, it was truly invigorating to receive insights directly from those whose livelihood involves preparing steak. Surprisingly enough, their advice was unanimous.


 Read More:
 I Inquired About Picking the Finest Steak From 3 Butchers—Their Answers Were Identical

<h2>
 The Steak Specialists I Consulted
</h2>
<ul>
 <li>
 
 Joe (also known as Joey Dry-Aged) Fraschilla
 
 : Co-owner of
 Porterhouse Party
 </li>
 <li>
 
 Matt Moore
 
 : Author of
 
 A Southern Gentleman's Kitchen
 
 </li>
 <li>
 
 Jimmy Vasquez
 
 Private chef and previously a sous chef at
 ZouZous
 </li>
 <li>
 
 Nate Molina
 
 : Executive Chef of
 The Genesee Store
 </li>
</ul>
<img data-document-id="cms/api/amp/image/BB1njIQH" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1njIQH.jpg"/>
<h2>
 The Reverse Sear
</h2>

 Based on my conversation with every specialist I consulted,
 
 The reverse sear technique ensures a perfectly cooked steak consistently each time.
 
 .


 To achieve a reverse sear, start by cooking your steak in the oven at a low temperature until it reaches the desired level of doneness. Then finish off the process by giving it a quick high-heat sear on the stovetop. This technique helps you precisely manage how well-done the meat becomes and guarantees a consistent internal texture throughout.


 Once your steak has been seasoned, Chef Nate suggests putting it on a cool baking sheet and then into an oven preheated to between 175°F and 195°F. If your kitchen oven’s lowest setting is around 200°F, feel free to utilize that temperature instead. Let the steaks cook anywhere from 20 to 40 minutes based on how well-done you prefer them. To accurately gauge their readiness, measure the internal temperature with an instant-read meat thermometer; aim for about 125°F for rare up to approximately 130°F for medium-rare.


 Right before removing the steaks from the oven, place a cast iron pan on the stove over high heat with some oil until it starts smoking. Next, sear the steaks for 30 to 40 seconds on each side.


 As per Matt, when cooking steaks with the reverse searing method, "you won’t have to let them rest, and they’ll be uniformly cooked from edge to edge at your target temperature."


 Read More:
 Sirloin versus Ribeye: A Butcher Clarifies the Distinction

<h2>
 Take the Steaks Out of the Refrigerator Before Hand
</h2>

 Matt states that the biggest mistake a cook can make is not taking the steaks out of the refrigerator prior to preparing them. He advises, "Take larger steaks out of the fridge at least 30 minutes to a few hours ahead of time."


 It takes away the coldness from the steaks. The aim is to reach an internal temperature of 68°F, but simply letting them sit for half an hour at room temperature can improve things considerably.


 Chef Jimmy agrees. “You always want to pull your meat from the refrigerator ahead of time ... the closer to room temperature, the more even the cook.”


 Joe suggests applying a coarse salt rub to the steak. This technique helps "extract moisture" which enhances the tenderness of the meat as it comes up to room temperature.


 Read the initial article on

I Quizzed 4 Chefs on Cooking the Perfect Steak—Here’s Their Universal Tip

Unknown beef steaks, cooking, food preparation, foodies, steaks

This is a simple technique that every home chef can attempt. Preparing a steak dinner at home isn’t for those who easily lose confidence. It demands skill—to achieve both an excellent crust and per…

비결은 여기에! 풍성한 속재료의 정석 김밥 만들기

Unknown cooking, culinary arts, food and drink, food preparation, korean

<h2>
 
 
 집김밥
 
 
 
 
 김밥 재료
 
 
 
 
 간단 김밥 만드는법
 
 
 </h2>
 
 <img data-document-id="cms/api/amp/image/BB1riOlt" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riOlt.jpg"/>
 
 
 봄이나 가을이 되면 공원에서 김밥을 만들어 날아다니는 데이트를 하면 정말 행복할 거예요.
 
 
 시원한 바람과 아름다운 풍경이 식욕을 더욱 돋우기 때문에 그렇습니다.
 
 
 그러나 혹독한 한겨울이나 더위로 유난스런 여름에는 소풍 가기에 어려움이 있을 수 있어요.
 
 
 집에서 김밥을 만들어먹으면 마치 바깥에서 나들이하는 기분이 듭니다.
 
 
 느낌이 조금 와서 때때로 단순한 김밥을 만들어먹고 있어요.
 
 
 간단하게 김밥을 만들려면 집에서 사용할 수 있는 냉장고 속 재료들을 모아보세요.
 
 
 물론 단무지를 더 사서 준비해도 됩니다.
 
 
 <img data-document-id="cms/api/amp/image/BB1riX9F" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riX9F.jpg"/>
 
 <h2>
 
 간단 집 김밥 만드는법
 
 
 재료: 쌀밥 3그릇, 김 seaweed 6장, 소시지, 대나마, 마늘간장베이컨, 오이나물, 취두부김치, ogó리ucumber
 
 
 적당량의 참기름, 통깨, 소금, 후춧가루, 그리고 식용유를 준비하세요.
 
 
 참치마ヨ: 캔 속의 작은 크기의 참치 1개, 마요네즈 3큰술, 적당량의 소금, 후춧가루, 그리고 설탕, 그리고깻잎 6장을 사용합니다.
 
 </h2>
 
 <img data-document-id="cms/api/amp/image/BB1riOly" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riOly.jpg"/>
 
 
 1. 햄을 긴 조각으로 자르고 식용유를 바른 프라이팬에서 약간 볶아주세요.
 
 
 <img data-document-id="cms/api/amp/image/BB1riOlB" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riOlB.jpg"/>
 
 
 2. 어묵은 길게 자른 후 끓는 물에 살짝 데친다거나 프라이팬으로 쉽게 볶을 수 있습니다.
 
 
 <img data-document-id="cms/api/amp/image/BB1riPPw" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riPPw.jpg"/>
 
 
 3. 오이 역시 길쭉하게 썰어서 소금 약간 뿌려 10분 정도 두었다가 물기를 짜주세요.
 
 <h3>
 당신을 위한 추천
 </h3>
 <ul>
 <li>
 차돌박이 된장찌게 만드는 쉬운 방법
 </li>
 <li>
 만약 김밥의 옆부분이 자주 부서진다면 '여기' 방법을 시도해 보세요
 </li>
 <li>
 간편하게 만드는 다양한 찌개를 혼합하여 만들기 방법
 </li>
 </ul>
 
 <img data-document-id="cms/api/amp/image/BB1riOlC" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riOlC.jpg"/>
 
 
 4. 참치는 기름기 빼고 마요네즈, 소금, 후추, 설탕 약간 넣어서 버무려 둡니다.
 
 
 <img data-document-id="cms/api/amp/image/BB1riPPz" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riPPz.jpg"/>
 
 
 5. 쌀을 잘게 삶아서 밥으로 준비하고, 그 위에 소금, 깨 oil, 그리고 통깨를 조금씩 뿌려 저으며 서빙하세요.
 
 
 통깨를 생략해도 되고, 밥을 짓는데 황금색 가루 조금 추가하면 멋진 색상이 나타납니다.
 
 
 <img data-document-id="cms/api/amp/image/BB1riJzC" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riJzC.jpg"/>
 
 
 6. 김에 밥을 넓게 펼쳐 주세요. 얇게 펼쳐야 해요.
 
 
 <img data-document-id="cms/api/amp/image/BB1riJzG" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riJzG.jpg"/>
 
 
 7. 그 위에는 양배추와 불고기 등을얹습니다.
 
 
 <img data-document-id="cms/api/amp/image/BB1riS8w" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riS8w.jpg"/>
 
 
 8. 김발을 사용하여 직접 뿌리지 않고 대신 표면에 참기름을 바릅니다.
 
 
 <img data-document-id="cms/api/amp/image/BB1riX9Q" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riX9Q.jpg"/>
 
 
 9. 적당히 잘라서 준비합니다.
 
 
 나는 김밥 하나를 스텐레스 도구로 누르면서 김밥 전을 만들어 냈습니다.
 
 
 그래서 한 번에 두 가지 맛을 즐길 수 있는 거예요.
 
 
 <img data-document-id="cms/api/amp/image/BB1riX9T" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riX9T.jpg"/>
 
 
 참고로 참치마요를 김밥 속에 넣을 땐 깻잎을 먼저 깔고 참치마요를 넣어야 합니다.
 
 
 여기에 다진 청양고추를 약간 뿌리면 맛이 풍부해집니다.
 
 
 წარმოსგენილ კიml 수박재료დან ჩვეულებრივ ხშირად ყიမპბისთვის გამჭირვალე ქართული ტყავის გამოყენებაც შეიძლება, ზეპირად არჩეულ ფAVORITES-ებს დამატებით დამაჯდენებაც არ არის პრობლემა.
 
 
 듬뿍 넣어 보세요.
 
 
 <img data-document-id="cms/api/amp/image/BB1riLTV" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1riLTV.jpg"/>
 
 <h2>
 
 한 줄 레시피
 
 
 밥을 지어서 참기름, 소금간 후 김밥 김 위에 펼치고 속 재료 넣어서 말아 주세요.
 
 </h2>

비결은 여기에! 풍성한 속재료의 정석 김밥 만들기

Unknown cooking, culinary arts, food and drink, food preparation, korean

집김밥 김밥 재료 간단 김밥 만드는법 봄이나 가을이 되면 공원에서 김밥을 만들어 날아다니는 데이트를 하면 정말 행복할 거예요. 시원한 바람과 아름다운 풍경이 식욕을 더욱 돋우기 때문에 그렇습니다. 그러나 혹독한 …

What 6 Chefs Said Is the Key to Perfect Vinaigrette? The Answer Will Surprise You!

Unknown everyday life tips and hacks, food and drink, food preparation, nutrition, seasonings

A tiny bit of this kitchen essential can maintain both the zinginess and the smooth blendability of your salad dressing.

<img data-document-id="cms/api/amp/image/BB1ra3dA" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1ra3dA.jpg"/>

 If you've decided to consume more vegetables, stick to regular meal preparation, or cut back on restaurant meals in 2025, chances are high that you'll find yourself whipping up several salads come January. A key factor for an excellent salad lies within the dressing; thus, acquiring skill with a basic vinaigrette can significantly enhance your dishes well past those dreary office lunches. While store-purchased dressings might offer convenience, having essential ingredients readily available allows you to create your homemade vinaigrette swiftly. Additionally, adjusting the taste to suit exactly what you prefer becomes effortless.


 Although a vinaigrette might appear straightforward, crafting an excellent one can pose challenges. A successful vinaigrette requires the appropriate equilibrium between acidic components and oils to deliver a robust taste as well as proper emulsion. Fortunately, six American chefs shared their tip for perfecting a vinaigrette: incorporating some Dijon mustard.


 Related:
 25 Winter Salads That Are So Delicious, You’ll Crave Them as Your Main Course

<h2>
 Why Dijon Mustard?
</h2>

 In addition to being a burst of flavor in your vinaigrette, Dijon mustard helps bind your salad dressing. "By incorporating Dijon mustard, you create an emulsion that keeps acidic components suspended within the oil, resulting in a smooth and velvety layering over lettuce and vegetables,"
 Lisa Lotts
 The recipe developer and founder of Garlic & Zest states, "Without achieving that smooth emulsion, you'll miss out on the complete flavor of the vinaigrette."


 You don't require much mustard; merely one or two tablespoons should suffice.
 Johnathan Benvenuti
 The chef and owner at Bar Becky in Long Beach, California, employs this technique whenever he has to remix his separated vinaigrette dressing.


 Properly combining the oil and vinegar helps guarantee an even coating over your greens and other components. "Simply pouring oil and vinegar directly into a bowl can result in a disjointed mixture that fails to distribute evenly," advises the guide. For best results, start by mixing your acidic elements like lemon juice or vinegar along with the mustard and seasoning until well combined; then gradually pour in the oil while continuously stirring."
 Chef Dennis Littley
 According to Ask Chef Dennis Productions, you can use either a blender or a hand mixer for this purpose. Alternatively, some chefs suggest thoroughly shaking the dressing in a Mason jar.


 Dijon mustard was the most commonly cited ingredient for keeping your vinaigrette emulsified, though it isn’t the sole choice. "Honey, mayonnaise, or mustard can serve as binders when you need some extra cohesion," explains
 Maurice Wells
 , the executive chef at The Emily Hotel in Chicago.


 Related:
 Giada De Laurentiis Recently Revealed Her Go-To Vinaigrette Recipe—It Only Needs Four Components

<h2>
 What Is the Correct Proportion for a Perfectly Balanced Vinaigrette?
</h2>

 Aside from making sure your vinaigrette is well-emulsified, most of the chefs we talked to emphasized that getting the correct proportion between the vinegar and oil is crucial for perfecting this basic sauce. A common guideline many chefs adhere to involves using a 3:1 ratio of oil to vinegar since that's typically recommended in recipes. Nevertheless, some preferred adding extra tartness to their dressing. One chef shared, "For my regular red wine or balsamic vinaigrettes, I use 65 percent oil and 35 percent vinegar along with a touch of Dijon mustard. Afterward, feel free to incorporate whichever seasonings suit your taste based on which salad you're serving."
 Jonathan Kavourakis
 The chef and owner of Fanny’s Restaurant and Bar in Bloomfield, New Jersey, states.


 Personal chef, writer of cookbooks, and the creator of Super Dirt Foods,
 Kristin O’Connor
 employs a comparable proportion in her salad dressings but suggests sampling as you create the mixture to guarantee it's well-balanced. 'Make sure to taste along the way! Either dip a leaf of lettuce into the mix or simply use your clean finger for a quick check and assess the flavor,' she advises. According to her, this method is used by top chefs to confirm they're presenting their finest culinary creations.'


 Related:
 Our Top 19 Favorite Vinaigrette Recipes

<h2>
 What Other Ingredients Can Be Added to a Vinaigrette?
</h2>

 A vinaigrette is akin to a basic white T-shirt; it serves as a versatile base that can be enhanced with an array of seasonings, herbs, and flavors. While salt and pepper are essential, our culinary experts suggest customizing the dressing according to the specific salad it accompanies. As O'Connor points out, a straightforward mix of greens could use some extra depth provided by ingredients such as tarragon or chives. Other traditional enhancements include shallots, parsley, garlic, and basil.


 Don’t hesitate to push the boundaries further: Kavourakis enjoys incorporating a Thai chili or an Italian long hot pepper into his dressings for some extra spice. To elevate a red wine vinaigrette, he includes crumbled feta cheese, which contributes both creaminess and a tangy taste. Should you wish to emphasize the sweetness in your salad, consider adding honey or agave syrup.


 Vinaigrettes might require some adjustments to get just right, but they tend to be quite adaptable, so feel free to try different combinations. As Vins pointed out, "If it’s not perfect initially, you can simply add more oil, or incorporate additional vinegar, lemon juice, or whatever else suits your taste." He emphasizes that making mistakes isn’t something to worry about since these missteps provide opportunities for improvement as you progress towards achieving the ideal vinaigrette.


 Related:
 The Top Ingredient to Stock in Your Freezer for Salad Preparation


 Read the initial article on
 DIWIDA

What 6 Chefs Said Is the Key to Perfect Vinaigrette? The Answer Will Surprise You!

Unknown everyday life tips and hacks, food and drink, food preparation, nutrition, seasonings

A tiny bit of this kitchen essential can maintain both the zinginess and the smooth blendability of your salad dressing. If you've decided to consume more vegetables, stick to regular meal preparat…

20 Ide Resep Harian untuk Menyulap Makanan Sehari-hari Agar Tak Lagi Membosankan

Unknown everyday life tips and hacks, food and drink, food culture, food preparation, healthy eating

<img data-document-id="cms/api/amp/image/AA1wob7h" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1wob7h.jpg"/>

 
 
 
 
 ,
 
 
 Jakarta
 
 
 -
 
 Beberapa jenis resep makanan harian harus dipelajari supaya tak merasa jenuh saat memasak di rumah. Membuat pilihan menu untuk setiap hari kadang bisa menjadi suatu tantangan.
 


 
 Kamu mungkin ingin mengeksplorasi pilihan menu baru supaya tak jadi lelah dengan masakan rumah.
 


 
 Agar menciptakan ragam masakan rumah, tak perlu selalu memakai bahan-bahan berharga tinggi yang berkualitas unggulan.
 


 
 Beberapa
 
 
 
 resep
 
 
 
 Masakan harian ini bisa disiapkan dengan merubah bahan makanan biasa yang terdapat di dalam dapur menjadi hidangan yang enak dan tidak monoton.
 


 
 Berikut adalah berbagai macam resep hidangan harian untuk menghindari kebosanan saat memasak di rumah.
 

<h2>
 
 Hidangan Harian Berbahan Dasar Sayuran
 
</h2>

 
 Menurut Cookpad, berikut ini beberapa hidangan harian yang bisa kamu coba menggunakan sayuran sehingga tak akan merasa jenuh.
 

<h3>
 
 1. Resep Sayur Lodeh
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 5 batang kacang panjang, dipotong menjadi 3 cm.
 
 </li>
 <li>
 
 1 buah jagung muda, dipotong halus.
 
 </li>
 <li>
 
 1 buah wortel, iris tipis.
 
 </li>
 <li>
 
 ½ bagian labu sagement cut into cubes.
 
 </li>
 <li>
 
 1 papan tempe.
 
 </li>
 <li>
 
 Bumbu:
 
 </li>
 <li>
 
 4 siung bawang merah, dipotong halus.
 
 </li>
 <li>
 
 3 siung bawang putih, dipotong halus.
 
 </li>
 <li>
 
 2 buah cabai merah, dipotong halus.
 
 </li>
 <li>
 
 1/2 sdt terasi.
 
 </li>
 <li>
 
 200 ml santan.
 
 </li>
 <li>
 
 1 lembar daun salam.
 
 </li>
 <li>
 
 1 cm lengkuas.
 
 </li>
 <li>
 
 Garam.
 
 </li>
 <li>
 
 Gula.
 
 </li>
</ul>

 
 Cara Membuat:
 

<ol>
 <li>
 
 Tumis jagung beserta semua bumbunya tanpa santan hingga mencapai kematangan separuh.
 
 </li>
 <li>
 
 Tambahkan Wortel, Kacang Panjang, Labu Siam, dan Tempe berturut-turut.
 
 </li>
 <li>
 
 Tuangkan santan kemudian kocok sampai mencapai titik didih.
 
 </li>
 <li>
 
 Tambahkan garam dan gula secukupnya berdasarkan kesukaan Anda, lalu diamkan hingga campuran menjadi lebih lembut.
 
 </li>
 <li>
 
 Siap dihidangkan.
 
 </li>
</ol>
<h3>
 
 2. Cara Memasak Sayur Kecambah JInggar Tumis
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 4 biji kacang panjang, dipotong menjadi 3 sentimeter.
 
 </li>
 <li>
 
 50 gram daging sapi, dipotong menjadi kotak kecil.
 
 </li>
 <li>
 
 150 mililiter kuah kaldu daging.
 
 </li>
 <li>
 
 ½ sendok teh tepung maizena, campurkan dengan sebagian kecil air.
 
 </li>
 <li>
 
 3 sdm minyak goreng.
 
 </li>
</ul>

 
 Bumbu:
 

<ul>
 <li>
 
 4 siung bawang putih, iris halus.
 
 </li>
 <li>
 
 50 gram bawang Bombay, iris halus.
 
 </li>
 <li>
 
 ½ sdt merica bubuk.
 
 </li>
 <li>
 
 ½ sdt minyak wijen.
 
 </li>
 <li>
 
 1 sdm kecap asin.
 
 </li>
 <li>
 
 1 sdt gula pasir.
 
 </li>
 <li>
 
 Garam.
 
 </li>
</ul>

 
 Cara Membuat:
 

<ol>
 <li>
 
 Goreng bawang putih dan bawang Bombay hingga beraroma sedap.
 
 </li>
 <li>
 
 Masukkan daging, tunggu sampai warna berubah kecoklatan.
 
 </li>
 <li>
 
 Tambahkan bahan-bahan yang lain, lalu campur sampai merata.
 
 </li>
 <li>
 
 Tambahkan kacang panjang, air kaldu, serta campuran maizena.
 
 </li>
 <li>
 
 Tunggu sampai dagingnya empuk dan siap untuk diambil.
 
 </li>
</ol>
<h3>
 
 3. Cara Memasak Capcay Kuah
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 1 buah sosis besar
 
 </li>
 <li>
 
 1 butir telur ayam
 
 </li>
 <li>
 
 1 buah wortel
 
 </li>
 <li>
 
 1 buah sawi putih
 
 </li>
 <li>
 
 1 buah bunga kol
 
 </li>
 <li>
 
 1 Batang daun bawangn
 
 </li>
 <li>
 
 5 siung bawang merah
 
 </li>
 <li>
 
 3 siung bawang putih
 
 </li>
 <li>
 
 2 buah cabai merah besar
 
 </li>
 <li>
 
 5 biji cabai rawit
 
 </li>
 <li>
 
 1 buah tomat kecil
 
 </li>
 <li>
 
 Garam, gula, merica bubuk, kaldu jamur, air, serta minyak secukupnya
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Potonglah semua sayuran dan sosis menurut keinginan Anda.
 
 </li>
 <li>
 
 Tumis seluruh rempah-rempah, lalu tambahkan telur yang sudah ditumis terlebih dahulu.
 
 </li>
 <li>
 
 Tuangkan air, kemudian tambahkan seluruh sayuran dan sosisnya.
 
 </li>
 <li>
 
 Aduk sampai masak dan capcay kuah sudah siap untuk dihidangkan.
 
 </li>
</ol>
<h3>
 
 4. Resep Tumis Kangkung
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 5 ikat kangkung
 
 </li>
 <li>
 
 8 siung bawang merah
 
 </li>
 <li>
 
 4 siung bawang putih
 
 </li>
 <li>
 
 1 sachet terasi
 
 </li>
 <li>
 
 5 cabai keriting
 
 </li>
 <li>
 
 10 cabai rawit
 
 </li>
 <li>
 
 1 sachet penyedap rasa
 
 </li>
 <li>
 
 1/2 sdt micin
 
 </li>
 <li>
 
 1/2 sdt merica bubuk
 
 </li>
 <li>
 
 Air secukupnya.
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Potong dan bersihkan sayur kangkung.
 
 </li>
 <li>
 
 Haluskan dan tumis cabai, terasi serta bawang sampai wangi.
 
 </li>
 <li>
 
 Tambahkan kangkung lalu beri air sesuai kebutuhan.
 
 </li>
 <li>
 
 Tambahkan rempah-rempah ekstra, goreng sejenak, dan kangkung pun sudah siap untuk dihidangkan.
 
 </li>
</ol>
<h3>
 
 5. Cara Memasak Udang Kacang Panjang dan Tempe
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 300 gram Buncis
 
 </li>
 <li>
 
 1/4 kg tempe
 
 </li>
 <li>
 
 4 siung bawang putih
 
 </li>
 <li>
 
 4 siung bawang merah
 
 </li>
 <li>
 
 5 cabai
 
 </li>
 <li>
 
 3 sdm kecap manis
 
 </li>
 <li>
 
 1 sdt garam
 
 </li>
 <li>
 
 1/2 sdt gula
 
 </li>
 <li>
 
 1/2 sdt kaldu jamur.
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Iris tempe, kacang panjang, dan bawang.
 
 </li>
 <li>
 
 Tumis bawang serta cabai sampai wangi lalu masukkan irisan tempe.
 
 </li>
 <li>
 
 Kemudian tambahkan buncis serta rempah-rempuh yang lainnya.
 
 </li>
 <li>
 
 Aduk hingga matang, dan tumis buncis tempe siap disantap.
 
 </li>
</ol>
<h2>
 
 Hidangan Harian dengan Bahan Utama Ayam dan Telur
 
</h2>
<h3>
 
 6. Cara Membuat Telur Mata Sapi dengan Saus Kecap
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 5 butiran telur ayam, dikocok dan digoreng.
 
 </li>
 <li>
 
 3 siung bawang putih, dipotong halus.
 
 </li>
 <li>
 
 5 siung bawang merah, iris tipis.
 
 </li>
 <li>
 
 1 buah cabai merah, dipotong halus.
 
 </li>
 <li>
 
 10 sdm kecap manis.
 
 </li>
 <li>
 
 1 iris jeruk nipis.
 
 </li>
 <li>
 
 1 sdm margarin.
 
 </li>
</ul>

 
 Cara Membuat:
 

<ol>
 <li>
 
 Tumiskan bawang putih serta bawang merah menggunakan mentega hingga beraroma sedap.
 
 </li>
 <li>
 
 Tambahkan cabai merah, kecap, serta air jeruk nipis.
 
 </li>
 <li>
 
 Tuangkan air sesuai kebutuhan, kemudian nantikan hingga mencapai titik didih.
 
 </li>
 <li>
 
 Tempatkan telur mata sapi di atas mangkuk lalu tuang saus kecap diatasnya.
 
 </li>
</ol>
<h3>
 
 7. Resep Telur Balado
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 6 butir telur
 
 </li>
 <li>
 
 1 sdt kecap manis
 
 </li>
 <li>
 
 Garam secukupnya
 
 </li>
 <li>
 
 Gula pasir secukupnya
 
 </li>
 <li>
 
 50 ml air
 
 </li>
</ul>

 
 Bumbu halus:
 

<ul>
 <li>
 
 10 biji cabai merah
 
 </li>
 <li>
 
 10 butir bawang merah
 
 </li>
 <li>
 
 1 siung bawang putih
 
 </li>
 <li>
 
 Minyak goreng secukupnya.
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Rebus telur hingga matang.
 
 </li>
 <li>
 
 Blender atau haluskan seluruh rempah-rempah, lalu tambahkan telur yang telah dimasak.
 
 </li>
 <li>
 
 Aduk secara merata hingga bumbu terserap dengan sempurna.
 
 </li>
 <li>
 
 Setelah matang, sajikan telur balado.
 
 </li>
</ol>
<h3>
 
 8. Resep Ayam Rica-Rica
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 1/2 kg ayam
 
 </li>
 <li>
 
 5 buah cabai merah keriting
 
 </li>
 <li>
 
 3 buah cabai rawit merah
 
 </li>
 <li>
 
 5 siung bawang merah
 
 </li>
 <li>
 
 3 siung bawang putih
 
 </li>
 <li>
 
 1 ruas kemiri
 
 </li>
 <li>
 
 1 ruas jahe
 
 </li>
 <li>
 
 1 ruas kunyit
 
 </li>
 <li>
 
 2 ruas lengkuas
 
 </li>
 <li>
 
 2 batang serai
 
 </li>
 <li>
 
 3 lembar daun jeruk
 
 </li>
 <li>
 
 2 lembar daun salam
 
 </li>
 <li>
 
 1/4 sdt lada bubuk
 
 </li>
 <li>
 
 1/4 sdt ketumbar bubuk
 
 </li>
 <li>
 
 1 sdt garam
 
 </li>
 <li>
 
 1/2 sdt gula pasir
 
 </li>
 <li>
 
 1 batang daun bawang
 
 </li>
 <li>
 
 1/2 ikat daun kemangi
 
 </li>
 <li>
 
 150 ml air.
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Bersihkan dan potong ayam sesuai selera.
 
 </li>
 <li>
 
 Haluskan bawang merah, bawang putih, jahe, cabai merah, cabai rawit, kunyit dan kemiri. Kemudian, geprek serai.
 
 </li>
 <li>
 
 Tumis seluruh rempah-rempah sampai harum, kemudian tambahkan ayam.
 
 </li>
 <li>
 
 Acak campuran itu sebentar, kemudian masukkan air, gula, serta garam.
 
 </li>
 <li>
 
 Rebus sampai kuah meresap dan daging ayam menjadi lembut.
 
 </li>
 <li>
 
 Setelah ayam hampir empuk, iris daun bawang dan tambahkan bersama dengan daun kemangi. Siapkan hidangan ayam rica-rica Anda.
 
 </li>
</ol>
<ol>
 <li>
 
 Resep Gulai Ayam
 
 </li>
</ol>

 
 Bahan:
 

<ul>
 <li>
 
 1/2 kg ayam
 
 </li>
 <li>
 
 800 ml air
 
 </li>
 <li>
 
 4 siung bawang putih
 
 </li>
 <li>
 
 6 siung bawang merah
 
 </li>
 <li>
 
 5 cabai merah keriting
 
 </li>
 <li>
 
 Cabai rawit sesuai selera
 
 </li>
 <li>
 
 2 batang serai
 
 </li>
 <li>
 
 3 lembar daun jeruk
 
 </li>
 <li>
 
 5 cm lengkuas
 
 </li>
 <li>
 
 2 lembar daun salam
 
 </li>
 <li>
 
 Garam secukupnya
 
 </li>
 <li>
 
 Kaldu jamur
 
 </li>
 <li>
 
 65 ml santan instan
 
 </li>
 <li>
 
 1 paket bumbu gulai ayam praktis.
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Potong daging ayam menurut keinginan Anda, lalu rebus sampai mendidih dan buang air hasil merebusnya.
 
 </li>
 <li>
 
 Haluskan rempah-rempah tersebut kemudian tumis hingga wangi.
 
 </li>
 <li>
 
 Bila telah mencapai tahap setengah matang, tambahkan ayam ke dalamnya. Aduk hingga rempah-rempah tercampur rata dan menyerap.
 
 </li>
 <li>
 
 Tuangkan air sesuai kebutuhan lalu rebus sampai daging ayam lunak.
 
 </li>
 <li>
 
 Akhirnya, tambahkan santan lalu rebus hingga mendidih.
 
 </li>
</ol>
<h3>
 
 10. Cara Membuat Soto Ayam Dengan Kaldu Jernih
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 1/2 kilogram daging ayam tanpa tulang
 
 </li>
 <li>
 
 3 lembar daun jeruk
 
 </li>
 <li>
 
 1 batang serai
 
 </li>
 <li>
 
 2 lembar daun salam
 
 </li>
 <li>
 
 2 liter air
 
 </li>
 <li>
 
 Garam secukupnya
 
 </li>
 <li>
 
 Gula pasir secukupnya
 
 </li>
 <li>
 
 Kaldu jamur
 
 </li>
 <li>
 
 6 siung bawang merah
 
 </li>
 <li>
 
 4 siung bawang putih
 
 </li>
 <li>
 
 4 butir kemiri sangrai
 
 </li>
 <li>
 
 1 ruas kunyit
 
 </li>
 <li>
 
 1 ruas jahe
 
 </li>
 <li>
 
 1/4 sdt merica bubuk.
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Haluskan rempah-rempah tersebut kemudian goreng sampai wangi dan matang.
 
 </li>
 <li>
 
 Cuci ayam dalam panci lalu tambahkan daun salam, sereh, dan daun jeruk.
 
 </li>
 <li>
 
 Tambahkan rempah-rempah yang sudah digoreng, biarkan sampai masak.
 
 </li>
 <li>
 
 Angkat ayam beserta kuahnya.
 
 </li>
 <li>
 
 Suwir ayam dan tiriskan dengan pelengkap soto yang meliputi bihun, telur, tomat, kol, toge atau bahan lain sesuai selera.
 
 </li>
</ol>
<h2>
 
 Hidangan Harian Berbahan Dasar Daging Sapi
 
</h2>

 
 Berikut adalah beberapa pilihan alternatif hidangan harian yang dapat disiapkan menggunakan bahan utama daging sapi untuk menghindari kebosanan.
 

<h3>
 
 11. Cara Membuat Tongseng Daging Sapi yang Mudah dan Sederhana
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 1/2 kg daging sapi
 
 </li>
 <li>
 
 1 kepala kubis berukuran kecil
 
 </li>
 <li>
 
 Secukupnya cabe rawit, iris
 
 </li>
 <li>
 
 1 buah tomat, iris
 
 </li>
 <li>
 
 Bawang merah 5 siung, dipotong tipis
 
 </li>
 <li>
 
 Secukupnya kecap manis
 
 </li>
 <li>
 
 Secukupnya penyedap rasa
 
 </li>
 <li>
 
 1 sdt garam
 
 </li>
 <li>
 
 Secukupnya lada bubuk
 
 </li>
 <li>
 
 3 siung bawang putih, ulek
 
 </li>
 <li>
 
 1 butir kemiri, ulek
 
 </li>
 <li>
 
 2 lembar daun salam
 
 </li>
 <li>
 
 1 batang serai geprek
 
 </li>
 <li>
 
 1 iris lengkuas geprek
 
 </li>
 <li>
 
 500ml air, untuk merebus
 
 </li>
 <li>
 
 Secukupnya minyak goreng
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Pertama-tama untuk memasak tongseng sapi yang mudah, panaskan air hingga mendidih, lalu tambahkan daging, daun salam, serai, dan lengkuas. Masak daging sampai setengah empuk.
 
 </li>
 <li>
 
 Setelah mencapai kematangan separuh, ambil daging tersebut, saring airnya kemudian potong menurut keinginan Anda.
 
 </li>
 <li>
 
 Lumatkan iris kol, tomat, cabai rawit, serta bawang merah. Selanjutnya, haluskan bawang putih dan kemiri.
 
 </li>
 <li>
 
 Panaskan minyak di dalam wajan, lalu goreng bahan-bahan rempah yang sudah dicincang sampai berubah menjadi coklat kuning.
 
 </li>
 <li>
 
 Masukan irisan daging yang telah disiapkan serta secuil air, kemudian tutup dan biarkan mendiam selama kira-kira 5 menit. Setelah itu tambahkan merica bubuk, kecap manis, garam, dan juga sedikit penyedap rasa.
 
 </li>
 <li>
 
 Matikan api, biarkan sampai kuah mengurang dan tes rasanya.
 
 </li>
 <li>
 
 Setelah teksturnya sudah pas dan cairan berkurang, tambahkan potongan kol, tomat, cabai rawit, serta bawang merah. Kukus lagi sampai sayuran menjadi lembut.
 
 </li>
 <li>
 
 Setelah masak sempurna, ambil dan hidangkan tumis sapi yang sederhana ini.
 
 </li>
</ol>
<ol>
 <li>
 
 Resep Sup Iga Sapi
 
 </li>
</ol>

 
 Bahan:
 

<ul>
 <li>
 
 1/2 kg daging iga sapi
 
 </li>
 <li>
 
 1 paket sayuran untuk sup
 
 </li>
 <li>
 
 1/2 siung bawang bombay
 
 </li>
 <li>
 
 2 liter air
 
 </li>
 <li>
 
 3 buah cengkeh
 
 </li>
 <li>
 
 1/2 jari kelingking dari kayu manis
 
 </li>
 <li>
 
 Secukupnya garam
 
 </li>
 <li>
 
 Secukupnya gula
 
 </li>
 <li>
 
 Secukupnya kaldu bubuk
 
 </li>
</ul>

 
 Bumbu halus:
 

<ul>
 <li>
 
 5 siung bawang putih
 
 </li>
 <li>
 
 1/2 sdt lada biji
 
 </li>
 <li>
 
 1/4 sdt pala bubuk
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Pertama-tama, Anda harus membersihkan daging dan sayurannya dengan baik.
 
 </li>
 <li>
 
 Masak daging hingga lunak, lalu iris-iris, dan simpan sebentar.
 
 </li>
 <li>
 
 Lelehkan rempah-rempah lalu goreng bersama bawang Bombay, kayu manis, dan cengkih sampai wangi.
 
 </li>
 <li>
 
 Selanjutnya, letakkan daging bersama dengan rempah-rempah ke dalam kaldu yang terbentuk dari perebusan daging sebelumnya lalu beri penambah rasa.
 
 </li>
 <li>
 
 Tambahkan sayuran kemudian tes rasa.
 
 </li>
 <li>
 
 Bila rasa telah sesuai, ambil dan sup iga sapi siap untuk dihidangkan.
 
 </li>
</ol>
<h3>
 
 13. Resep Beef Teriyaki
 
</h3>

 
 Bahan marinasi:
 

<ul>
 <li>
 
 300 gram daging sapi, dipotong menurut keinginan Anda
 
 </li>
 <li>
 
 5 siung bawang merah, dicincang halus bersama dengan bawang putih
 
 </li>
 <li>
 
 5 siung bawang putih, dicincang halus bersama bawang merah
 
 </li>
 <li>
 
 1 sdm garam
 
 </li>
 <li>
 
 1/2 sdt lada bubuk
 
 </li>
 <li>
 
 1 paket kecil saus teriyaki
 
 </li>
 <li>
 
 1 sdm saus tiram
 
 </li>
 <li>
 
 1 sdm kecap manis
 
 </li>
 <li>
 
 1 sdm margarin
 
 </li>
</ul>

 
 Bahan lainnya:
 

<ul>
 <li>
 
 1 buah bawang bombay
 
 </li>
 <li>
 
 2 biji cabai merah besar
 
 </li>
 <li>
 
 2 buah cabai hijau yang besar
 
 </li>
 <li>
 
 100 ml air
 
 </li>
</ul>

 
 Cara Membuat Beef Teriyaki:
 

<ol>
 <li>
 
 Pertama, panaskan wajan lalu tambahkan daging yang telah dimarinasi selama satu jam dan goreng hingga sekitar 30 menit atau sampai daging menjadi lembut.
 
 </li>
 <li>
 
 Tuangkan air, tambahkan bawang Bombay, cabai merah, serta cabai hijau, kemudian tumis sampai bawang mulai menguning.
 
 </li>
 <li>
 
 Jangan lupa memeriksa kelezatannya.
 
 </li>
 <li>
 
 Setelah masak sempurna, ambil dan hidangkan beef teriyaki tersebut.
 
 </li>
</ol>
<ol>
 <li>
 
 Resep Lontong Kari Sapi
 
 </li>
</ol>

 
 Bumbu halus:
 

<ul>
 <li>
 
 6 siung bawang merah
 
 </li>
 <li>
 
 4 siung bawang putih
 
 </li>
 <li>
 
 1 sdt ketumbar
 
 </li>
 <li>
 
 3 butir kapulaga
 
 </li>
 <li>
 
 2 butir bunga lawang
 
 </li>
 <li>
 
 4 butir cengkeh
 
 </li>
 <li>
 
 1 ruas jahe
 
 </li>
 <li>
 
 3 butir kemiri
 
 </li>
 <li>
 
 5 lembar daun jeruk
 
 </li>
 <li>
 
 1 paket bubuk kari Desaku
 
 </li>
 <li>
 
 3 ruas kunyit
 
 </li>
 <li>
 
 5 cabai merah besar
 
 </li>
 <li>
 
 Secukupnya minyak goreng
 
 </li>
</ul>

 
 Bumbu cemplung:
 

<ul>
 <li>
 
 2 batang sereh
 
 </li>
 <li>
 
 4 lembar daun salam
 
 </li>
 <li>
 
 6 lembar daun jeruk
 
 </li>
</ul>

 
 Bahan Isian:
 

<ul>
 <li>
 
 10 batang buncis, potong-potong
 
 </li>
 <li>
 
 2 buah labu siam, dipotong memanjang seperti korek api
 
 </li>
 <li>
 
 250 gram daging tetelan sapi, masak hingga empuk
 
 </li>
 <li>
 
 4 sdm fibercreme
 
 </li>
 <li>
 
 1/2 sdt garam
 
 </li>
 <li>
 
 1,5 sendok teh kaldu bubuk daging sapi
 
 </li>
 <li>
 
 1 butir gula merah
 
 </li>
 <li>
 
 1,5 liter air
 
 </li>
</ul>

 
 Cara membuat kari sapi:
 

<ol>
 <li>
 
 Persiapkan lebih dulu bahan untuk bumbu yang dihaluskan dan bumbu yang dicampurkan.
 
 </li>
 <li>
 
 Setelah itu, oseng bumbu halus serta bumbu cemplung dengan minyak goreng sampai wangi keluar. Kemudian tambahkan tetelan sapi yang telah dimasak sebelumnya.
 
 </li>
 <li>
 
 Masukkan air, fibercreme, gula, garam, serta kaldu bubuk.
 
 </li>
 <li>
 
 Tambahkan kacang panjang dan lodeh. Rebus sampai empuk.
 
 </li>
 <li>
 
 Persiapkan wadah dan potongan lontong, kemudian masukkan sayuran serta kerupuk di atasnya.
 
 </li>
 <li>
 
 Lontong kari sapi siap disantap selagi hangat.
 
 </li>
</ol>
<h3>
 
 15. Resep Sapi Lada Hitam
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 1/4 kg daging sapi
 
 </li>
 <li>
 
 2 bonggol brokoli rebus
 
 </li>
 <li>
 
 1/2 kepala brokoli rebus
 
 </li>
 <li>
 
 2 siung bawang putih
 
 </li>
 <li>
 
 7 siung bawang merah
 
 </li>
 <li>
 
 Sejumput gula
 
 </li>
 <li>
 
 Sejumput garam
 
 </li>
 <li>
 
 Sedikit bubuk lada hitam
 
 </li>
 <li>
 
 Sedikit cabai iris serong
 
 </li>
</ul>

 
 Berikut adalah langkah-langkah untuk membuat sapi lada hitam:
 

<ol>
 <li>
 
 Bersihkan daging sapi dengan mencucinya dan potong menjadi tipis sebelum direbus sampai masak.
 
 </li>
 <li>
 
 Haluskan bawang putih dan bawang merah kemudian goreng sebentar dalam minyak secukupnya hingga wangi.
 
 </li>
 <li>
 
 Tambahkan sedikit air, lalu masukkan daging yang sudah direbus sebelumnya.
 
 </li>
 <li>
 
 Tumis tumis sampai bumbu meresap dan daging empuk.
 
 </li>
 <li>
 
 Terakhir masukkan sayuran kembang kol dan brokoli yg sudah direbus, lalu tambahkan gula, garam, lada hitam dan cabai iris sesuai selera.
 
 </li>
 <li>
 
 Jika telah masak secara merata, ambil sapi lada hitam dan siapkan untuk disajikan.
 
 </li>
</ol>
<h2>
 
 Hidangan Harian Berbahan Dasar Seafood
 
</h2>

 
 Berikut adalah beberapa pilihan hidangan harian yang bisa Anda coba untuk menghindari kebosanan dan menggunakan bahan utama dari produk laut.
 

<h3>
 
 16. Resep Pesmol Ikan
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 1 ekor ikan mas.
 
 </li>
 <li>
 
 3 siung bawang putih.
 
 </li>
 <li>
 
 3 buah cabai merah.
 
 </li>
 <li>
 
 7 butir kemiri.
 
 </li>
 <li>
 
 1 ruas kunyit.
 
 </li>
 <li>
 
 1 ruas jahe.
 
 </li>
 <li>
 
 1 ruas lengkuas.
 
 </li>
 <li>
 
 3 lembar daun salam.
 
 </li>
 <li>
 
 Minyak goreng.
 
 </li>
 <li>
 
 Garam.
 
 </li>
 <li>
 
 Gula putih ataupun gula merah.
 
 </li>
</ul>

 
 Cara Membuat:
 

<ol>
 <li>
 
 Cuci bersih ikan lalu beri taburan garam.
 
 </li>
 <li>
 
 Goreng ikan setengah matang.
 
 </li>
 <li>
 
 Haluskan rempah-rempah kecuali untuk jahe pengker dan daun salam.
 
 </li>
 <li>
 
 Tumis rempah hingga wangi kemudian tambahkan air sesuai kebutuhan.
 
 </li>
 <li>
 
 Masukkan ikan dan tunggu hingga mendidih.
 
 </li>
</ol>
<h3>
 
 17. Resep Botok Ikan
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 5 buah ikan laut berukuran medium.
 
 </li>
 <li>
 
 1 batang petai.
 
 </li>
 <li>
 
 Tempe/tahu.
 
 </li>
 <li>
 
 ½ buah kelapa parut.
 
 </li>
</ul>

 
 Bumbu:
 

<ul>
 <li>
 
 3 siung bawang putih.
 
 </li>
 <li>
 
 5 siung bawang merah.
 
 </li>
 <li>
 
 Cabe rawit sesuai selera.
 
 </li>
 <li>
 
 Daun salam.
 
 </li>
 <li>
 
 Gula.
 
 </li>
 <li>
 
 Garam.
 
 </li>
</ul>

 
 Cara Membuat:
 

<ul>
 <li>
 
 Bersihkan dan potong-potong ikan.
 
 </li>
 <li>
 
 Haluskan rempah-rempah kecuali daun salam.
 
 </li>
 <li>
 
 Kemas seluruh bahan serta rempah-rempah beserta daun salam menggunakan daun pisang.
 
 </li>
 <li>
 
 Kukus sampai matang.
 
 </li>
</ul>
<h3>
 
 18. Resep Pecel Lele
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 5 ekor lele
 
 </li>
 <li>
 
 1 buah jeruk nipis
 
 </li>
 <li>
 
 1/2 sdm garam
 
 </li>
 <li>
 
 Bumbu ikan instan.
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Cuci bersih ikan lele kemudian oleskan perasan air lemon, bumbu siap saji untuk ikan, serta garam di atasnya.
 
 </li>
 <li>
 
 Diamkan selama 15 menit.
 
 </li>
 <li>
 
 Kemudian, goreng ikan lele dalam minyak yang sudah panas sampai kering.
 
 </li>
 <li>
 
 Hidangkan ikan lele bersama sambal atau saus pelengkap lainnya berdasarkan keinginan Anda.
 
 </li>
</ol>
<h3>
 
 19. Cumi Cabai Hijau
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 1/4 kg cumi segar
 
 </li>
 <li>
 
 10 biji cabai hijau
 
 </li>
 <li>
 
 4 siung cabai rawit
 
 </li>
 <li>
 
 7 siung bawang merah
 
 </li>
 <li>
 
 1 batang serai
 
 </li>
 <li>
 
 3 lembar daun salam
 
 </li>
 <li>
 
 Garam secukupnya
 
 </li>
 <li>
 
 Gula secukupnya
 
 </li>
 <li>
 
 Air secukupnya
 
 </li>
 <li>
 
 5 sdm Minyak goreng.
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Iris cumi sesuai keinginanmu lalu rendam dalam air hangat kira-kira 2 menit.
 
 </li>
 <li>
 
 Haluskan rempah-rempah tersebut lalu tambahkan ke dalam minyak yang sudah dipanaskan.
 
 </li>
 <li>
 
 Tambahkan cumi, lalu masak sampai siap.
 
 </li>
 <li>
 
 Setelah rempah-rempahnya matang, cumi cabe hijau langsung bisa disajikan.
 
 </li>
</ol>
<h3>
 
 20. Cara Membuat Masakan Ikan Tongkol Pedas Balado
 
</h3>

 
 Bahan:
 

<ul>
 <li>
 
 Ikan tongkol
 
 </li>
 <li>
 
 2 lembar daun jeruk
 
 </li>
 <li>
 
 1 ruas lengkuas
 
 </li>
 <li>
 
 1 sdm garam
 
 </li>
 <li>
 
 1/2 sdm penyedap
 
 </li>
 <li>
 
 Gula merah secukupnya
 
 </li>
 <li>
 
 1 buah tomat
 
 </li>
 <li>
 
 15 biji cabai merah
 
 </li>
 <li>
 
 10 biji cabai rawit
 
 </li>
 <li>
 
 8 siung bawang merah
 
 </li>
 <li>
 
 5 siung bawang putih
 
 </li>
 <li>
 
 1 ruas jahe
 
 </li>
 <li>
 
 Minyak goreng
 
 </li>
</ul>

 
 Cara membuat:
 

<ol>
 <li>
 
 Lezatkan dan goreng seluruh rempah-rempah dalam minyak yang sudah dipanaskan, lalu masukkan sedikit air.
 
 </li>
 <li>
 
 Tambahkan ikan tuna kemudian masak sampai rempahnya menyerap.
 
 </li>
 <li>
 
 Setelah matang, ikan tongkol balado siap untuk dihidangkan.
 
 </li>
</ol>

 
 Lala Dita Pangestu dan Annita Rahmawati Dewi turut serta dalam penyusunan makalah ini.
 


 
 
 7 Cara Membuat Ikan Bakar yang Sederhana di Rumah

20 Ide Resep Harian untuk Menyulap Makanan Sehari-hari Agar Tak Lagi Membosankan

Unknown everyday life tips and hacks, food and drink, food culture, food preparation, healthy eating

, Jakarta - Beberapa jenis resep makanan harian harus dipelajari supaya tak merasa jenuh saat memasak di rumah. Membuat pilihan menu untuk setiap hari kadang bisa menjadi…

Scientists reveal the formula for the perfect GRAVY

Unknown cooking, food and drink, food culture, food preparation, food science

<ul class="mol-bullets-with-font">
 <li class="">
 
 
 READ MORE:
 Sir Cliff Richard reveals recipe for 'the greatest gravy in the world'
 
 
 </li>
</ul>

 Sir
 Cliff Richard
 hit the headlines this week after boldly claiming to have the
 recipe for the 'greatest gravy in the world'.


 The 84-year-old music legend avoids the traditional method of mixing juices from a roast with a dash of wine and instead goes for a more unorthodox recipe.


 He combines eight stock cubes from different flavours - including lamb, chicken, beef and vegetable - with boiling water.


 He then adds two chopped fried onions to the mix, along with teriyaki, soy and Worcestershire sauce.


 Several renowned chefs were quick to question the recipe, with Tom Brown, the Michelin-starred chef and owner of the Pearly Queen oyster bar in east
 London
 , calling it 'absolutely vile'.


 Now, scientists have waded in on the debate - and say that Cliff might be on to something with his recipe.


 Dr Nathan Kilah, a food scientist from the University of
 Tasmania
 , claims that adding ingredients like teriyaki, soy and Worcestershire sauce to your gravy can 'broaden the flavour profile.'


 'These ingredients will broaden the flavour profile through sweetness (sugar), acidity (vinegar, citric and malic acids), and umami. Some folk even add Vegemite to their gravy for an extra umami boost,' he explained in an article for
 The Conversation
 .

<img data-document-id="cms/api/amp/image/AA1vk8T8" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1vk8T8.jpg"/>

 Acording to Dr Kilah, the basis of any good gravy is the juice from your roasting tray.


 'Roasting meats causes the fats to “render” and separate from the meat as a liquid,' he explained.


 'The fat pools in the tray with flavour-rich meat juices.'


 While the fat and water both carry flavour compounds, Dr Kilah warns that too much fat can give your gravy an 'unpleasant mouthfeel'.


 'It’s worth pouring off the pan juices into a jug to allow the fat to separate from the liquid so you can control how much fat you’re adding,' he advised.


 While the meat juices form the basis of any good gravy, Dr Kilah says that your vegetables are also key.


 'One specific flavour compound identified as having a “gravy aroma” is known as 3-mercapto-2-methylpentan-1-ol,' he explained.


 'This compound comes from roasted vegetables, so including some veggies in your roasting pan will give you more depth of gravy flavour.'

<img data-document-id="cms/api/amp/image/AA1vk8Tb" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1vk8Tb.jpg"/>
<div class="art-ins mol-factbox floatRHS sciencetech">
 <h3 class="mol-factbox-title">
 How to make the perfect gravy
 </h3>
 <div class="ins cleared mol-factbox-body">
 <ol class="mol-bullets-with-font">
 <li class="">
 Pour the juices from your roasting pan into a jug to let the fat separate from the liquid so you can control how much fat you’re adding
 </li>
 <li class="">
 Don’t forget the juices from your vegetables – these have a unique ‘gravy aroma’
 </li>
 <li class="">
 Add corn or arrowroot starch slowly to avoid lumps
 </li>
 <li class="">
 Add salt sparingly – this will be concentrated by heating
 </li>
 <li class="">
 Pour in a glug of red wine and a squirt of ketchup for an umami hit
 </li>
 <li class="">
 If all else fails, resort to instant gravy
 </li>
 </ol>
 </div>
</div>

 Once you've combined your meat and vegetable juices, the next ingredient to add is flour, which will help to thicken up your gravy.


 The choice of flour is yours, but Dr. Kilah recommends using cornstarch or arrowroot starch.


 "[Corn and arrowroot] contain a greater amount of starch compared to flour and possess a milder taste," he stated.


 'Typically, more wheat starch needs to be included and cooked for an extended period to create a paste.'


 Regardless of which thickener you choose, introduce it gradually into your meat and vegetable juices to avoid forming clumps in your sauce.


 Salt is the next ingredient to add, although Dr Kilah cautions that you shoud taste as you go.


 'The pan juices are typically concentrated as part of the gravy making process,' he said.


 'Make sure you taste the gravy before seasoning, as salt will be concentrated by heating.'


 Finally, the scientist advises adding a glug of red wine, and a dollop of ketchup.


 'Additional flavour components can be introduced by adding red wine, sherry, stock, or tomato sauce,' he added.


 'These ingredients will broaden the flavour profile through sweetness (sugar), acidity (vinegar, citric and malic acids), and umami in the case of tomato sauce (natural glutamates, such as those found in MSG).


 'Some folk even add Vegemite to their gravy for an extra umami boost.'


 If you taste your final gravy and aren't happy with it - don't panic.


 According to Dr Kilah, instant gravy powder is a solid back-up option.


 'The advantages of the instant version are speed and uniformity due to the carefully controlled commercial production,' he added.


 'An instant gravy will be more likely to taste the same, regardless of who ends up making it.'

Read more

Scientists reveal the formula for the perfect GRAVY

Unknown cooking, food and drink, food culture, food preparation, food science

READ MORE: Sir Cliff Richard reveals recipe for 'the greatest gravy in the world' Sir Cliff Richard hit the headlines this week after boldly claiming to have the recipe …