Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef

Dear esteemed F&N students,

This is an interesting website that uses podcasts and holds various recipes to cooking different food.

Here's the link: http://freeculinaryschool.com/

You can navigate the links on the right entitled "Categories"

I find this website rather useful and interesting for your work.

To enforce what I just mentioned, here's a picture preview from the link: http://freeculinaryschool.com/fcs-episode-15-classical-salads-and-creamy-dressings/

Picture: Caesar Salad (Credits: http://freeculinaryschool.com/fcs-episode-15-classical-salads-and-creamy-dressings/)

Do give a thought in visiting this website. Have fun!

Cheerios,
Ms Tang

Practical 4: Kuih Pisang

Dear Esteemed 3N2 2009,


Here are photos of your practical on Kuih Pisang. I will post the recipe online sometime this week.


Picture 1: Class Efforts

Picture 2: Serving Suggestions

Picture 3: Kuih Pisang made by Sugashini and Nurul

Picture 4: The Chefs

May you all have a blessed and restful weekend.

Cheerios,

Ms. Tang

Legumes and Pulses Part 2: Toxin found in Red Kidney Beans

Dear Esteemed 3N2 2009,

The name of the toxin for your interest which we discussed about two weeks ago (5 Feb) in red kidney beans is phytohemagglutinin. Read more about this on the URL link: http://www.foodreference.com/html/artredkidneybeanpoisoning.html

For preparation methods, go to this URL link: http://www.whfoods.com/genpage.php?pfriendly=1&tname=foodspice&dbid=87


Picture 1: Picture of red kidney beans
Credits: http://www.germes-online.com/direct/dbimage/50290141/Red_Kidney_Beans.jpg


Picture 2: Structure of phytohemagglutinin.
Credits: http://en.wikipedia.org/wiki/File:Phytohemagglutinin_L.png

Have fun!
Cheerios,
Ms. Tang

Legumes and Pulses Part 1: Barley is a Grain

Dear Esteemed 3N2 09,

Here's a URL link all about Barley, to answer further to Vivian question 2 weeks ago (5 Feb). Read about Barely as a grain on http://en.wikipedia.org/wiki/Barley for your self-interest.


Picture 1: Barley field
Credits: http://en.wikipedia.org/wiki/File:Barley.jpg

Have fun!

Cheerios,
Ms. Tang

Deadline for Mindmap Groupwork by Wed 11 February

Dear 3N2 F&N 2009 Students,

Please remember to complete your Mindmap Groupwork by Wed 11 February.

Nurul and Navin, please help to collect back all the group works.

I will be free to help you all on Tuesday 10 Feb if you need to ask questions. Please inform me before hand.

There will be no practicals and theory this week as our class 3N2, will be going to ITE Simei for school visit.

However, I will like to have a lesson make-up with you all next Tues from 2pm-3pm as you all will be missing out on three topics in all. Please let me know if you can or cannot make it. We can arrange something here.

May you all have a blessed week ahead.

Cheerios, Ms. Tang

Practical 4: Shortcrust Pastry (Rubbing-In Method)

Picture 1: Custard Tart
Image credits: Thanks to Yi Long and Jek Keat, Sec 3N2 2009


Picture 2: Sardine Tarts
Image credits: Thanks to Vivian and Celestine, Sec 3N2 2009

Dear 3N2 2009,

Here's the shortcrust pastry recipe and their variations.

Shortcrust Pastry
Ingredients

100 g Plain flour
Pinch Salt
50 g Cold butter
40 ml Cold water

Method

1. Preheat oven to 200°C.
2. Sift flour and salt together in a bowl. Set aside.
3. Rub butter into flour until mixture resembles fine breadcrumbs.
4. Add water all at once. Mix with palette knife to form a firm but not hard dough.
5. Knead pastry very lightly with fingertips till smooth and well-mixed.
6. Roll out pastry on a lightly floured pastry board to required thickness with short and sharp strokes in a forward direction.
7. Wrap in cling-wrap and chill in chiller. Use as desired.

Variation 1: Sardine Tarts
Ingredients
1 no small piece canned sardine
1 no small onion
1/2 no red chilli
1 no lime
1 no egg for glazing
Parsley for garnishing

Method
1. Using medium-sized round cookie cutter, cut about 6 to 8 round pieces of shortcrust pastry dough.
2. Using a teaspoon (tsp), place 1 to 2 tsp of sardine filling into centre of cut pastry dough.
3. Seal and bind edges with with egg.
4. Place on lined baking tray.
5. Glaze surface of sardine tarts with egg for colour.
6. Bake for 20 mins in oven at 200°C.

Variation 2: Custard Tarts
Ingredients
25 g Custard powder
25 g sugar
250 ml Milk
1/4 tsp vanilla essence
Pinch Nutmeg

Method
1. Prepare tart cases for custard tart.
2. Line cut pieces of shortcrust pastry dough in tart casings. Bake blind for 15 to 20 mins.
3. Mix custard powder, sugar and essence with a little milk to dissolve.
4. Boil the rest of the milk for about 5 mins.
5. Add the mixture into the boiled milk and stir constantly until cooked. Take care not to burn the base.
6. Fill the baked pastry cases with custard and sprinkle a little nutmeg.
7. Bake for another 10 to 15 mins.

Have fun!

Cheerios,
Ms. Tang

Practical 3: Hershey's Chocolate Chip Recipe (Creaming-In Method)

Picture 1: Hershey's Chocolate Chip Cookies
Image credits: http://www.hersheys.com/recipes/recipes/enlarge-image.asp?id=5368

Dear 3N2 2009,

Here's the chocolate chip cookie recipe as promised.

Ingredients

90 g Self-raising flour
1/4 tsp Baking soda
60 g Soft butter
30 g Castor sugar
30 g Brown sugar
1/4 tsp Vanilla essence
2 tsp eggs
1/2 cup Hershey's chocolate chips

Method

1. Preheat oven to 180°C.
2. Sift flour and baking soda together in a bowl. Set aside.
3. Cream butter with castor sugar, brown sugar and vanilla essence until the colour of the mixture lightens. Add in egg and cream slowly.
4. Fold in flour mixture into the creamed mixture.
5. Fold in chocolate chip cookies.
6. Roll into small balls and line on tray filled with baking paper. Press lightly on cookie dough.
7. Bake for 20 minutes or until colour turns into golden brown.

Have fun!

Cheerios,
Ms. Tang