Chef TV


De Numero – Bechamel Sauce
June 20, 2007, 10:14 am
Filed under: Cooking Basics

Béchamel sauce (pronounced [be.ʃa.’mɛl] or [beɪ.ʃə.’mel]), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flourbutter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.

Prepare the pale roux:
1 cup butter
1 cup flour

1.  Melt butter in a saucepan
2. Add the flour, stirring continuously over medium heat
3. Lower flame until roux is the desired color.

1 liter fresh milk 
¼ cup pale roux 
½  tsp ground white pepper
½ salt
½ tsp nutmeg 

1. Simmer fresh milk.
2. Add roux to thicken sauce
3. Add white pepper, salt and nutmeg.
4. Stir to avoid lumps.

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De Numero episode – Panna Cotta
June 20, 2007, 10:08 am
Filed under: Cooking Basics

2 ½ cups         Fresh milk
2 tbsp              Ferna Gelatin
2 ¾ cups         Cream
½ cup              Sugar
1 pc.                Lemon zest, optional
½ tsp.              Vanilla

1. Sprinkle gelatin over half of the milk. Set aside for about 5 minutes.
2. Boil together the other half of the milk, cream, sugar and lemon zest for 30 seconds. Remove from heat and steep for 30 minutes to 45 minutes.
3. Bring back to a boil then add gelatin mixture. Heat until gelatin is dissolved. Remove from heat. Add vanilla.
4. Pour into individual ramekins. Refrigerate for at least 6 hours or overnight. Serve cold.

Note: Top with chopped fresh fruits like mangoes.



De Numero episode – Tartare Steak
June 20, 2007, 10:02 am
Filed under: Cooking Basics

2 fillets             Anchovy, chopped
1 pc                 Egg yolk
3 tbps              Vegetable oil
1 tsp                Worcestershire sauce
½ tsp               Hot sauce or fresh chili, chopped
½ tsp               Salt
¼ tsp               Ground black pepper
1 tsp                Lemon juice
1 tsp                Capers, chopped
1 tbsp              White onion, chopped
1 tsp                Gherkins, chopped
½ tsp               Parsley, chopped
180 gms          Beef tenderloin, ground
1 tbsp              Cognac (optional)

1. In a chilled mixing bowl, mash anchovy fillets by using a wooden spoon.
2. Add egg yolk and stir. Add oil while stirring continuously until mayonnaise-like consistency is ahieved. Season with Worcestershire sauce, hot sauce, salt and pepper.
3. Add lemon juice and stir.
4. Add capers, white onion, gherkins and parsley.
5. Stir until all the ingredients are integrated.
6. Add ground beef and cognac. Stir well.
7. Arrange the tartare steak on a plate. Serve cold with melba toast.



Wedding episode- Boiled Icing
June 13, 2007, 10:53 am
Filed under: Cooking Basics

3/4 cup water
2 2/3 cups granulated sugar
1 cup egg whites
1/2 tsp cream of tartar

1. In a heavy saucepan, pour the water and add the sugar. Boil over medium high heat until the thread stage. To prevent crystallization, use a brush to wash down the sides of the pan occasionally with water.
2. Meanwhile, beat together egg whites with cream of tartar till frothy. When the syrup is ready gradually pour into beaten egg whites.
3. Beat until stiff peaks are formed.



Wedding episode – Chiffon Cake
June 13, 2007, 10:50 am
Filed under: Cooking Basics

2 1/4 cups sifted cake flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups sugar
3/4 cup water
1/2 cup vegetable or corn oil
1 tsp vanilla, orange or lemon extract
6 pcs egg yolks
8 egg whites
1/2 tsp cream of tartar

1. Preheat oven to 325 – 350°F.
2. Line a 10″ x 14″ x 2 1/2″ baking pan with greaseproof paper. Set aside.
3. Meanwhile, sift together flour, baking powder, salt and half of the sugar. Make a well in the center and add the water, oil, flavor extract and egg yolks. Mix well.
4. In another bowl, beat egg whites with cream of tartar until frothy. Add the rest of the sugar gradually, about 2 tbsp at a time, beating well after each addition. Beat until stiff peaks are formed. Do not overbeat.
5. Fold egg yolk mixture into the meringue. Pour into prepared pan. Bake for 40 to 50 minutes until done. Cake well spring back when lightly touched with the finger.

Variations:

Mocha Chiffon – add 1- 2 tbsp instant coffee
Chocolate – substitute 1/2 cup of the cake flour with Dutch processed cocoa



Picnic Episode – Pork BBQ
June 6, 2007, 10:58 am
Filed under: Cooking Basics

2 cloves garlic, minced
juice from 1 lemon or lime or 5 pcs. calamansi
1/2 cup soy sauce
1/2 tsp black peppercorns, cracked
1/2 cup white sugar
3/4 cup creamy peanut butter (optional)
1/2 can of Sprite
1/2 kilo / 1.1 lbs pork shoulder (kasim)
cut into 1-x1- 1/4 inch pieces

bbq skewers soaked in water

1. In a bowl, combine garlic, juice from lemon, lime or calamansi, soy sauce, pepper, sugar, peanut butter and soda. Mix thoroughly. Marinate pork in the mixture for 1 hour.

2. Thread meat on skewers, about 4 pieces per skewer. Grill over hot coals basting continuously with the marinade until well done. Serve warm.

 * The addition of soda to the marinade is believed to tenderize as well as to add flavor to the pork.



Picnic Episode – Fudge Brownies
June 6, 2007, 10:50 am
Filed under: Cooking Basics

Ingredients:
120 gms unsweetened chocolate, coarsely chopped
½ cup butter
1 cup granulated sugar
1 cup brown sugar, lightly packed
2 tbsp light corn syrup
¼ tsp iodized salt
1 tsp vanilla
4 pcs. eggs, large + 1 eggyolk
2/3 cup softed all-purpose flour
½ cup softed bread-flour
1 cup walnuts, almonds, cashews, macadamia or pecans

Procedure:
1. Preheat oven for 350F. Grease, line and grease a 9” x 13” pan. Set aside.
2. Melt together chocolate and butter. Cool to lukewarm.
3. Whisk together sugar, corn syrup, salt, vanilla and eggs till light, about 3 to 5 minutes.
4. Sift together dry ingredients. Add melted chocolate into eggs. Fold in  the flour.
5. Pour into prepared pan. Top with walnuts. Bake for 35 to 40 minutes. Cool completely, then cut into bars.

NOTES:
1. You may substitute the unsweetened chocolate with ¾ c softed unsweetened cocoa and ¼ cup shortening or unsalted butter.
2. The light syrup  will make your brownies moist and chewy.
3. You may add chocolate chips and marshmallows too.