Venturing into the food service industry can be a lucrative business. With careful, thorough planning and commitment, you can open a successful restaurant. Research shows that 4 out of 5 restaurants fail within a year or two of opening. With this said, it is important to learn how to start a restaurant properly to turn…
How To Cook
How to Cook Black Beans
Black beans are nutrient-packed legumes that everyone should consider adding to their diet. Filled with everything from protein to calcium, they are reliable sources of your daily nutrient intake. Beans can sometimes be tricky to cook because of their age and their reaction to other ingredients. However, with these cooking tips, you can learn how…
How to Make Spaghetti with Meat Sauce
Making your own Spaghetti with Meat Sauce might not sound that easy. Before you get intimidated with the idea, let me tell you that you can make your own spaghetti even if you have little or no cooking experience. Please open your mind and believe that you can do it — allow me to teach…
How to Make Homemade Guacamole
Holy Guacamole! This was my reaction when I tried this homemade guacamole recipe. I felt that I should share this because I enjoyed every dip. The thing that I liked most about this homemade guacamole was its freshness. The lime juice and cilantro (wansuy) really did a good job in making this concoction smell and…
How to Poach an Egg
Poached eggs are eggs cooked without any oil or fat. Poaching an egg means cooking the egg by submerging it in simmering water just enough to cook the egg whites while maintaining the runny texture of the yolk.
Eggs Benedict is a popular recipe that uses poached egg. It is basically made by topping poached egg over ham (which is topped over an English muffin) and served with Hollandaise sauce. Poached eggs are also good over toast.
If you love eggs, then you might enjoy eating Poached Eggs.
How to Make Lengua a la Vinagreta
Lengua a la Vinagreta is a cold appetizer dish that makes use of ox tongue. This is simply done by boiling the ox tongue and slicing it into thin pieces then marinating it overnight in a special mixture of olive oil, white whine vinegar, and spices.
This is one of my all-time favorite appetizers. I understand that not everyone loves to eat tongue. To me, I see this as a gourmet dish that does not need an acquired taste to enjoy.
Aside from being a good appetizer, this dish can also be eaten as a light lunch or dinner. This can also be paired with your favorite wine. I recommend pairing this gourmet recipe with Pinot Noir.
How to Make Pastry Dough for Flaky Double Crust Pie
Here the pastry dough recipe that I used to make the flaky crust of the Turkey Pot Pie. This recipe is different from the previous pastry dough recipe that I published. The previous recipe is what I use to make basic pie crusts, while I use this recipe whenever I want my pie crust to be flakier.
Before proceeding, let me remind you that making your own crust will not be easy: you’ll need to devote some time and effort. Be patient and persistent.
The biggest challenge that I encountered in making the crust came during the rolling process. It took some time and effort before I was able to flatten the dough in one piece. I guess this is the price that I had to pay in order to have a pie crust with a flaky texture. Everything was worth it, though.
How to Make Pastry Dough for a Single Crust Pie
Do you want to bake your own pie? I’m sure, you do. While preparing all the ingredients for the filling, don’t you think that it is proper to make your own pie crust too, sometimes?
We all know that ready-made pie crusts can be bought in grocery stores and we can even choose the kind of crust that we like. There is nothing bad about buying ready-made pie crusts because it saves a lot of time and effort; when in a hurry, I use them too.
But, how would you feel if you are able to make a pie without using ready-made pie crusts? That will feel good, wouldn’t it? You can develop self confidence and you will always be ready if in case ready-made pie crusts are not available.
Here’s how I do it.
How to Make Bilo-bilo
Bilo-bilo are glutinous rice balls made from powdered glutinous rice and water. Although this might look simple, bilo-bilo is an important ingredient in Filipino desserts such as Ginataang Bilo-bilo, Ginataang Halo-halo, and Baked Bilo-bilo in Coconut Cream sauce.
If you want to make your own Bilo-bilo, here are the ingredients that you need to have and the steps that you need to follow:
How to Make Annatto Oil
Annatto oil is also known as Achiote Oil and Atsuete Oil. This is made by mixing annatto seeds with olive oil; vegetable oil, canola oil, and corn oil can also be used. The main purpose of this red oil is to provide color to different dishes to make it more visually appealing.
Since annatto oil is not always available in grocery stores, learning how to make it will surely be beneficial to you. Annatto seeds, which are one of the ingredients, can be found in Asian stores. If in case the nearest Asian store in your place is not that close, you can head directly to the nearest Mexican store in your area to purchase it (you should be looking for a package labeled “Achiote”).
Making Annatto oil is very simple. Here are the details to get you started.
How to Debone a Milkfish
Requests for the procedure in deboning milkfish or Bangus are piling-up and I need to do something about it – pronto. Since I am not an expert on this topic, I took the time to search the internet for quality information that could satisfy everyone’s curiosity. Who knows, maybe this could be a good business opportunity for some of you out there.
What do I know about deboning milkfish? None – but I love to eat fried deboned milkfish though (Fried Bangus).
After a few hours of research, I think that I found a quality post that will surely feed your hungry minds. But before that, let me first share to you the lessons that I learned from the articles that I read so far.
How to Make Salted Duck Eggs (Itlog na Maalat)
Photo Credit: dboy (flickr.com)
Ever wondered why “itlog na maalat” is salty? Hmmm…I’m wondering why some of the ladies started to smile. I’m not talking about the other “itlog na maalat”, please let me make this clear just to be sure that everyone is with me. What I’m talking about are the red salted duck eggs that we usually eat along with “Kamatis” (tomatoes) and are sometimes placed on top of Special Puto (rice cakes). I hope that we are all in the right track now.