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How to Make Mayonnaise – Gordon Ramsay’s Way
May 6th, 2009 by Foodie

Gordon Ramsay’s Mayonnaise

Recently on The F Word Gordon Ramsay said not to be afraid of making your own mayonnaise, so come out from behind the kitchen table and let’s get to cooking.

Mayonnaise is basically just raw egg yolk, oil and mustard (mmm, healthy)!

Ingredients:

  • 3 egg yolks
  • teaspoon of dijon mustard
  • pinch of salt
  • pinch of pepper (freshly ground if possible)
  • 1 lemon
  • 1 1/4 cups of flavorless cooking oil

You can whisk this by hand, but it will take quite an effort, use a food processor if you have one.

Directions:

Put the egg yolks in a food processor with the dijon mustard. and turn the food processor on. The first 30 seconds of making mayonnaise is the most crucial, so be careful during this period and go slow with the oil. SLOWLY begin pouring the oil into the food processor while it’s on. After 30 seconds or so you can start pouring faster. Turn off the food processor when you’ve added all the oil.

Add the salt and pepper, then cut the lemon in half and squeeze the juice into the mayonnaise mixture. Give the mix a quick burst with the food processor and done!

Store the mayonnaise in the fridge.

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Shucking an Oyster
Mar 27th, 2009 by Foodie

To shuck an oyster, hold in a folded dish towel and insert an oyster knife through the hinge of the shell. Keeping the oyster level, wriggle the knife to sever the hinge muscle, then push it in a bit further and twist up to lift the top shell. Tip the juice into a bowl and remove any pieces fo shell from the oyster. Slide the knife along the bottom shell to release the oyster. The juice can be used in various dishes including fish stock.

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Cooking Essentials – Bounteous Pantry
Mar 24th, 2009 by Foodie

An essential part of cooking on the fly, or being able to throw a meal together, is a well stocked pantry. Having essential ingredients on hand can make the difference between preparing a fresh, tasty, homemade meal, or ordering a pizza. If you have what you need to put a quick meal together, you’re more likely to prepare something, and less likely to order that disgusting pizza (OK, I admit they’re good during football season, with a beer). Below are some essentials which should always be found in your pantry or kitchen cupboards.

Oils:

Pure olive oil for cooking and extra virgin olive oil for toppings and dressings. You should also keep sesame oil around for dressings and delicious Asian sauces.

Vinegar:

Always have the essential standby vinegars on hand. These include white and red wine vinegar, aged balsamic, malt, and cider. It’s also a good idea to have some inexpensive sherry.

Sauces and Flavorings:

Ketchup, Tabasco, worcestershire sauce, and yellow, Dijon, and whole grain mustard.

Asian Ingredients:

Canned coconut milk, light and dark soy sauce, oyster sauce, sweet chili sauce, fish sauce and rice wine.

Baking Ingredients:

All Pupose, as well as some self rising flour. Sugar, cocoa powder, vanilla extract, baking soda, and corn starch.

Preserved Vegetables:

I always keep artichoke hearts in the fridge, as well as some sun-dried tomatoes and pickles.

Pasta, Grains, and Noodles:

Keep a wide selection of pasta on hand such as spaghetti, fettuccine, penne, and fusilli. Rice is easy to store and should always be accessible in your kitchen. Couscous, bulgur wheat, and rice noodles are also easy to throw together to complete a meal.

Conclusion:

Although the above list is not conclusive, it’s a solid start to a well stocked pantry. Consider the above info a shopping list if you don’t already have the items on hand. It will be quite expensive to properly stock your pantry the first time, but once it’s done, you’ll never have to spend quite so much again. Most of these ingredients last for months and when you run out of something, it’s only a few bucks to replace that one item.

You can now look forward to a brighter cooking future!

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