Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
**Flawless, Perfectly Browned, and Crispy Skin
**Super Moist, Tender, and Juicy Meat
**Dry Brined, No Steaming/Boiling Needed
Check out a technique based-demo here:
https://youtu.be/9ckF2gWR-Jw
#maxstyle #friedchicken #techniquebasedcooking #chefcskitchen
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Ebi Tempura with a light and airy batter, with a long lasting crispiness!
Check it out here! https://youtu.be/s0l3RLo3fnQ
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It's Sunday again and this Beef Nilaga is one of our family's favorites. This one is special since it reminds me of my childhood, where my mom will cook this same style of Nilaga that has all sorts of vegetables added right the start of the cook - garlic, onions, saba, carrot, celery, squash, sweet potato, and japanese corn.
For the beef, I used the foreshank/shin (kenchi). This part is a very tough cut and has all sorts of connective tissues, muscle fibers, and also includes some tendons. When cooked low and slow, this can make those connective tissues very tender and give it that "melt in your mouth" texture. Took me around 2 hours to get this beef cut tender enough.
With the combination of this beef cut and all the vegetables, seasoned with salt and fish sauce, you"ll end up with a rich, hearty, and super flavorful soup that has all sorts of notes to it, kind of like a symphony. You won't even be needing any beef broth cubes if you make beef nilaga this way.
To make it extra special, I took some of the sweet potato from the pot, the squash, added some freshly chopped garlic, and some fire roasted eggplant, mashed all of them together and added some vinegar to come up with an ensalada that pairs well with this dish.
Should you decide to try this dish, I promise you that this is one won't disappoint!
Checkout my video with this same cooking technique here: https://youtu.be/1ZVtLGEvOTY
**PS - From my experience, using the kenchi/foreshank part gives you a broth that isn't greasy (masebo) as compared to using other parts (particularly with the actual shank part or if using bone marrow).
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Sharing a Fried Chicken recipe that places emphasis on the techniques, rather than the ingredients/measurements. The recipe, particularly the seasonings, can be easily modified with your own mix of spices, depending on your preferences.
This Fried Chicken recipe uses a marinade approach, and a two-part frying process: 1st part is a low and slow (as low as 280F) and 2nd part is a hot and fast.
Video demonstration here: https://youtu.be/ztk65JpkJY4
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How do you wrap your embutido?
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Do you use papaya or sayote on your Tinolang Manok? Is malunggay better than chili leaves? How about if we just use all of them? Check out our recipe here >>> https://youtu.be/yCMOwhC8w8g
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My mission here is to share my knowledge and passion for cooking to Filipinos and Filipinos at heart, using easy to follow recipes, combined with a technique-based approach. I want my audience to develop an understanding of the techniques involved in cooking and know why certain things are done in a specific way, so that in the long run they are able to make their own dishes even without recipes.
Looking forward to this journey with you!