Meals4life

What is cook?Cooking is the application of food to heat for making it moor digest able, soft, test and palatable and to change there appearance that called of cooking....After then comes Meals

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Thursday, April 09, 2015

UNDER CONSTRUCTION.

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meals4life

NCC77/2011 F&BP TUTORIAL

NHTTI KITCHEN

NHTTI NCC77/2011 F&BP

Royal weadding party

Do you know 85 kinds of menu served in royal weadding partyes???

I loveee all food

Do you love?

Grill-Chicken-Cherry

Recipe is coming verry soon.....

Pepper-Corn-Crust-Beef-Tenderloin

Beer-Butter-Barbeq

WOW-------

Butter-Fried-Chicken-Chili-Lime

Ops!!!!! Looks mmmmmmmmm

All meals are Yammmmmmmii

I like this, Do you like?????

Butter vegetable

It's so so so easy, can you try yet???

Stuffed egg

Trained our Mam Merina khandakar(nhtti)

How to cut vegetable? follow me..

8 shape cut with me

Spagetti bolognaise

Make hurry....It's easy

Beef olive

By our sir, Ajit gomage

Russian Salad

Yammmmmmiiii

Chicken fry with peas pillaw

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Do you know about chef legend????????

Do you know?
THE LEGEND

Marie Antoine Carême
>1783 to 1833
>16th child of poor family, started as kitchen boy in catering service at age 10.
>6 years later apprentice pâtissier and taught himself to read and write.
>1803, Chef Patissier to Talleyrand, French foreign minister.
Turned down Czar Alexander's invitation to be Russia's leading chef. Became Maitre chef at Carlton House in London where he set standards for chefs throughout Great Britain.
Began a system of organization. Founder of Haute Cuisine

The Legend
Georges Auguste Escoffier

>1846 to 1935
>worked with uncle in Nice at age 13
>1890 with Ritz opened the Savoy in London stayed until >1898
moved to the Carlton Hotel - one of the most famous in Europe
Emperor William II called him the Emperor of chefs
Chevailer of Legion of Honour 1920 and Officer of the Legion in 1928
retired in 1921 at 74 (worked for 62 years)
wrote Le Guide culinaire and several others
added principle of task organization to that of kitchen layout.

The legend

George Auguest

The legend

Marie Antoni

Prince William and Kate Middleton Wedding Menu

Prince William and Kate Middleton were joined by 650 guests for the sumptuous reception held by the Queen at Buckingham Palace. Guests munched on smoked salmon,
quails’/ eggs and fillet of beef, /all washed down with Pol Roger Champagne. The happy couple then cut their stunning eight-tier wedding cake featuring 900 iced flowers. Here is the official wedding menu: Starters Cornish Crab Salad on Lemon Blini Pressed Duck /Terrine with Fruit Chutney Roulade of Goat’s /Cheese with Caramelised Walnuts Assortment of Palmiers and Cheese Straws Scottish /Smoked Salmon Rose on Beetroot Blini Miniature Watercress and Asparagus /Tart Poached Asparagus Spears with Hollandaise Sauce for Dipping Quails’ /Eggs with Celery Salt/ Main course Scottish/ Langoustines with Lemon /Mayonnaise Pressed Confit of Pork Belly with Crayfi sh and Crackling /Wild Mushroom and Celeriac Chausson Bubble and /Squeak with Confit Shoulder of Lamb Grain Mustard and /Honey-glazed Chipolatas Smoked /Haddock Fishcake with Pea Guacamole /Miniature Yorkshire Pudding /with Roast Fillet of Beef and/ Horseradish Mousse /Pudding Gateau Opera Blood Orange Pâté de Fruit Raspberry /Financier Rhubarb Crème Brulée Tartlet /Passion Fruit Praline White Chocolate /Ganache Truffle Milk Chocolate Praline with Nuts /Dark Chocolate Ganache Truffle Guests drank Pol Roger NV Brut Reserve Champagne/ The wedding cake, /designed by Fiona Cairns, /was made from 17 fruit cakes and featured 900 individually iced flowers. /A chocolate biscuit cake created by McVitie’s Cake Company was also served at the request of William.

by-

Mehedi hasan
Source- Daily star London
Twinsdad5112924@yahoo.com

Shrimps

Popular

Lobstar

Wine

Wine use most of the Dishes

Some list of Cheese and there description might be help your recipe make easy

Cheese Description:

» Mozzarella «
The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed.

Country:
Italy
Texture:
soft

Cheese Description:

» Roquefort «
Roquefort is considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin. The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of “Penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort should be white and faintly shiny. The “pâté” should be cohesive, at the same time slightly crumbly. This cheese has a distinct bouquet and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mould. Also frequently added in dressings and salads.

Country:
France
Milk:
ewe milk
Texture:
semi-hard
Recommended Wine:
Zinfandel Port
Producer:
Mehedi hasan
Twinsdad5112924@yahoo.com

Cheese Description:

» Cheddar «

The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese. Milk is heated to 86 degrees F and inoculated with a lactic starter culture. After an hour rennet is added. When the curd is firm, it is ground down to marble-sized bits which are heated to 100 degrees F. The whey is discarded and it is sliced into slabs. The curd is pressed overnight and stands for 4 days in a cool atmosphere. Unlike other well known cheeses, Cheddar's name is not protected so it has been used and abused by many producers around the world.

Country:
England
Milk:
cow milk
Texture:
semi-hard
Fat content:
48 %

Cheese Description:
» Camembert de Normandie «
A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert. He liked it a lot and from that moment Camembert became known by its contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate salty taste.

Country:
France
Milk:
cow milk
Texture:
soft
Fat content:
45 %
Recommended Wine:
St. Emilion, St Estephe
Producer:
Mehedi hasan
Twinsdad5112924@yahoo.com

Cheese Description:
» Parmesan (Parmigiano) «

Named after an area in Italy, Parma Parmesan is one of the world's most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milk's cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions.

Country:
Italy
Milk:
cow milk
Texture:
hard
Recommended Wine:
Cabernet Sauvignon Pinot Noir

Cheese Description:

» Gruyere «

Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurized, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavors - at first fruity, later becomes more earthy and nutty. To make Gruyere, raw milk is heated to 93 degrees F and liquid rennet is added for curdling. The resulting curd is cut into small pieces which release whey while being stirred. Curd is cooked at 110 degrees F and raised quickly to 130 degrees F. The pieces become shriveled which is the cue to place the curd in molds for pressing. The cheese is salted in brine for 8 days and ripened for two months at room temperature or a quick method: 10 days at 50 degrees F. Curing lasts from 3 to 10 months (the longer the curing period the better the cheese).

Country:
Switzerland
Milk:
cow milk
Texture:
hard

Cheese Description:

» Blue Castello «
Modern, creamery, blue cheese made from cow's milk. It is a half-moon-shaped cheese. The moist, natural rind may develop some gray, brown or white moulds. The cheese was developed in 1960's. Blue Castello has a Brie-like texture, with the blue in fairly thick, horizontal lines. Enriched with cream. The aroma is of mushrooms and the taste is mildly spicy.

Country:
Denmark
Milk:
cow milk
Texture:
soft
Fat content:
70 %

Cheese Description:
» Feta (Australian) «
Australian Feta, made with cow's milk is a semi-soft, white cheese with a unique texture and flavor due to its manufacturing process. Initially a fresh cheese, Feta is sometimes described as a 'pickled' cheese because once it has been made, it is stored in a brine bath for a maturing period of at least 8 weeks. The brine salts the cheese and keeps it moist. When mature, Feta has a white, moist body and can be soft, firm or even ‘crumbly’ in texture. Australian Feta is a milder and creamier cheese than imported varieties and tends to slice easier and is less crumbly.

Country:
Australia
Milk:
cow milk
Texture:
semi-soft

SPICE LIST AND THERE USES-HELP FOR YOUR RECIPE

Basic Guidelines for Seasoning with Herbs and Spices
By MEHEDI HASAN

The most frequent request to this website's mailbox is for guidelines about what herbs and spices go best with what foods. Finally, the basics are here at your fingertips.
There are no rules to seasoning but the following list may introduce you to the common uses for herbs and spices you are not familiar with. Some seasonings are much stronger than others so try starting with small amounts, then taste and add more if desired.
Be sure to check out each "All About…" story on the Articles List for more detailed information about particular seasonings
Allspice: hearty meats, fruit desserts
Basil: tomatoes, pesto, salads
Bay Leaves: soups and stews, grilled meats
Caraway Seeds: breads, cabbage, carrots, potatoes
Celery Seeds: tomatoes, salads
Chives: salads, vegetables, potatoes, eggs
Cinnamon: baked goods, fruits, beverages
Cloves: baked goods, hearty meats
Coriander: Mexican dishes, soups
Cumin: Mexican dishes, meats, cheese, beans
Dill Weed and Seed: vegetables, salads and dressings, eggs
Fennel: sausage, fish
Ginger: baked goods, Asian dishes, vegetables
Marjoram: meats, Italian dishes, vegetables
Mint: beverages, meats, desserts
Mustard: fish, eggs, cheese, meats, sauces
Nutmeg: baked goods, spinach, dairy products
Oregano: Italian dishes, meats, tomatoes
Paprika: Spanish dishes, potatoes, meats
Parsley: salads, soups, meats, fish
Pepper: meats, soups and stews, nearly everything
Poppy Seeds: baked goods, noodles, salad dressings
Rosemary: chicken, potatoes
Saffron: rice, seafood
Sage: poultry, pork, stuffings
Savory: beans, cheese, eggs
Sesame Seeds: baked goods, Asian dishes, cheese
Tarragon: chicken, salads, seafood
Thyme: meats, soups and stews, vegetables
Vanilla: baked goods, beverages

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