lørdag 28. august 2010

Is this skeleton edible? ~ Broth

Indeed, so it is Saturday, and what can't be better than talking about broth.. Maybe a trip to the city.. Well maybe later, anyway.

Broth is made by having remnants of the animal or fish that we couldn't eat, example, the bones, fish head, in a casserole filled with water. Broth is the basis of a good soup, so keep this in mind.

We have 9 different broth and cooking time.

  1. Seafood broth - 45min
  2. Fish broth - 40min + 1 hour to the side.
  3. Ox broth - 5 - 6 hours
  4. Calf broth - 3 - 4 hours
  5. Sheep/lamb broth - 3 - 6 hours
  6. Pig broth - 3 - 4 hours
  7. Vegetable broth - 1 hour ( Consist of onions, leek, celery and carrot. )
  8. Wild broth - 2 - 6 hours
  9. Chicken broth - 2 - 4 hours
We got two different broth, and those are.
  • Brown broth - Ox, calf, wild, sheep/lamb
  • Light broth   - Fish, seafood, vegetable, chicken, ox, calf.
We cook the broth by cooking up bones and moving away the top layer of foam that will be coming up.
To get the brown color in the broth, you simply have to put the bones on a frying pan, and fry them together with vegetables, you could use a casserole for this aswell. When you add water in the casserole it has to be cold to get a better flavor.

The water in the casserole you are having the bones in should be just above the bones, then just sweep off the top layer to get the proteins away so we don't get grounds.

fredag 27. august 2010

Got Sauce?


Today i will be talking about the seven different kinds of sauces we have and what we can use them for!

  1. Brown sauce
  2. Bechamel (White sauce)
  3. Velotésauce
  4. Emulsification sauce
  5. Tomato sauce
  6. Wild sauce
  7. Special sauce
I don't want to go deeply into detail and confuse you with prefixes and stuff like that

Alright, let's start with the Brown sause. You make this by burning flour in butter until it has a nice chocolate color. Then you add water. You stir until it becomes thick and then taste, add some salt, taste and then you have a Brown sauce.

Bechamel is a sauce made by melting butter and adding about 1/2 of the amount of butter you use with flour. Then you stir for around 20 seconds or less, then you add warm milk. The warm milk will help you escape the horrors of lumps that would otherwise occur when you add cold milk. Now you should stir and try not to burn the sauce, it might become thicker, so you can add cold milk to make it less thick. The white sauce (Bechamel) should stay cooking for 10 minutes, just to get the flour taste away. This sauce should cook for around an half an hour before it is done.

Velotésauces are made from basically broth of whatever you are preparing, for fish you can make broth from the fish you are about to make. Thus adding it to for example a Bechamel to give it more flavor. A steak would require brown sauce. Really simple. I will explain broth later in another article.

Egg Emulsion sauce is made by adding cleared butter + egg yolks, you can make mayonnaise, hollandaise and bearnaise from this. The first thing you do to make a hollandaise, is to split the egg white and  the egg yolk from eachother, then you get a cooking bucket where you can whip the egg yolk under a saucepan filled with boiling water. Then you add a liquid made from cooking up vinegar, water and pepper. You will want to add the butter last, it should be a little colder than boiling. You will want to add the butter little by little while whisking really fast and hard because the sauce will become thick while you add the butter. If you have done it right, it should look really nice, if you did it wrong, well yeah you will notice. The sauce is hard to make due to the possibility of it to be ruined if done wrong.

Tomato sauce, to be honest, this is so easy that i will provide a short video that i found on videojug.com.
You simply follow the recipe, and voila you have a tomato sauce.

Wild sauce, the basic wild sauces we have are cream sauce, jegermeister sauce, pepper sauce and salmisauce. Wild sauce are made about in the same way as veloté and then you make a light brown sauce.

Thanks for taking your time to read this article about sauce :)

torsdag 26. august 2010

Website up and running!


This is the website that i will be adding recipes, and really important information regarding the waiter proffesion and general information about food.

In other words, it's an archive.
This page will still be the main source for instant information.

The reason behind it all.

Today i will talk about the most important thing to do.

If you have guessed correctly, i will be talking a little about bacterias, and how they affect our kitchen.
Bacteria is the brick wall of our food, they are only "good" bacteria when they are treated well, and go "bad" when treated badly.

The bacteria in our world really like things warm, at around the 32-35oC temperature, if you have food out in the open, you probably have seen them rot, this is due to the temperature making the bacteria form (breed) rapidly. But if you lower the temperature, they will start to freeze, thus making them slow and unable to form as quickly as they should. This is why freezing food is making food last longer.

In the kitchen, when you are making food. Everything the food gets contact to will leave behind bacteria, the bacteria then will start to form on that very surface untill you have cleaned it off.

Whatever you do, do not use cloth to "clean" up with and then leave it behind and then re-use it. When you do this, you wont just be transporting the bacteria that had formed already inside the cloth, but you would make a gigantic hub for billions of bacteria.

The best way to dispose of bacteria is to clean it off with soap and a cloth, then use paper to wipe it off.

There are a lot to talk about when it comes to bacteria, but i am not going to write an entire article about it.
I am just writing the most important things to know about it, and how to counter it easily.

onsdag 25. august 2010


Due the limited usage of the blogger "pages", I have made the decision to make a website instead for my recipes and information. But I will always be using blogger to post about the latest updates.

tirsdag 24. august 2010

Easy, healthy and tasty.

So you want something healthy, that taste good and really easy to make?

Why not make a salad?
What you need:


2 Paprika (Red and Yellow)
(Add more vegetables if you want to experiment!)

If you buy these from the store, you will have enough portions for about 3-5 meals, depending on how much you put into your plastic bowl. Remember only to eat when you are hungry, and it is not supposed to be a replacement for dinner. This salad is more like a breakfast / launch / evening snack. And it is really healthy.

If you are alergic to cheese or are a vegeterian, you can replace most of them with either more vegetables or fruit. I would assume that apples would fit great instead of cheese in this saladsnack.

Step by Step.

  1. Begin with the Cabbage, take two leafs and cut off the bottom "root" and other "ugly" areas. Wash off most of the earth. Then cutt them vertically with around a centimeter or two distance from each other. Then you cut em horizontal. (Tip, what i use to do is to put the two leaves ontop of eachother before i do this makes it a lot easier).
  2. Then you clean your knife and the trencher you were cutting on, the earth bacteria might give you food poisoning if not done.
  3. You will then head over to the Paprika, cut off the top by making a circle around the stem, pull it up and cut it in half. Clean the insides and remove the light "tissue" that the seeds have been on. Then start cutting the paprica facing horizontal towards you, and make long slices. Only by cutting half a paprika will give you enough for a portion.
  4. Now with clean hands, start mixing both the cabbage and paprika.
  5. Add the Ham, to the left.
  6. Add the Cheese to the right.
  7. Both the Ham and the Cheese got to stay on the top so it looks tasty.
  8. Wash your trench and knife and enjoy your meal = )

This entire meal 4/4 consists of:

Karbohydrates: 21,2g
Proteins: 101,0g
Fat: 27,6g
Fiber: 12,9g
Vitamin A-E-B1-B2-C

There is a little saturated fat in this because of the cheese, but you can easily replace it with apples or whatever you like.

mandag 23. august 2010

My new project

I am Dan~ and this will be my new project.

Throughout this year of school, i will attempt to learn and write hints and tips on how you can become somewhat close to being a cook. I am currently going through my second year of high school, and close to going off as an apprentice.

This blog will consist of:

Correct recipes.
Waiter tips.

By doing this, i hope that i will achieve my goal faster, and learn even more while helping other people. The reason i am doing this is also because, me myself has once been in the position where recipes weren't correct, and the teacher yelled at me for using the incorrect recipe.

I hope my limited english won't destroy this blog, and i hope i am of help.