CARBONARA WITH CHICKEN FILLET .
day 2 Dish that we made in our culinary School .
FRESH PASTA
- 2 cups of flour
-3pcs egg
-1table spoon oil
-1 teaspoon salt
Preparation :
1. Combine the Flour and Salt: Whisk together the flour and salt with a fork in a medium mixing bowl.
2. Add the Eggs: Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine.
3. Begin Combining the Flour and Eggs: As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Don't rush this step. At first, the eggs will start to look like a slurry. Once enough flour has been added, it will start forming a very soft dough. Don't worry if you haven't used all the flour.
4. Knead the Pasta Dough: Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually start to firm up. Once it's firm enough to knead, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.
5. Rest the Pasta Dough: Clean and dry the mixing bowl. Place the ball of dough inside and cover with a dinner plate or plastic wrap. Rest for at least 30 minutes.
6. Divide the Pasta Dough: Sprinkle a baking sheet generously with flour and scrape the ball of dough on top (it will stick to the bowl; use a spatula or bowl scraper if necessary). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.
7. Begin Rolling Out the Pasta: Set your pasta machine to the thickest setting (usually marked "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers (see picture). Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.
8. Thin the Pasta: Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don't skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, I normally go to 6 or 7 on the KitchenAid attachement; for angel hair or stuffed pastas, I go one or two settings thinner.
9. Cut the Pasta: Cut the long stretch of dough into noodle-length sheets, usually about 12-inches. If making filled pasta or lasagna, proceed with shaping. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.
Set aside.
BECHAMEL SAUCE
- 1 1/2 Cup White Stock (Chicken Stock)
- 1/4 Butter and Flour (roux)
- All Purpose Cream
- Salt and Pepper to taste
1. Measure out the butter, flour, and milk. (Note: There is quite a lot of room for adjustment in the quantity of milk. For a very thick, sticky béchamel use about 1 1/2 cups. For a much looser, more liquid sauce, use 2 1/2 cups or even more, to get the consistency you want. Also, the more fat in the milk, the thicker the sauce will be.)Warm the milk in a separate saucepan or in the microwave and set aside.
2. Place the butter in a heavy saucepan over medium heat and melt it completely, but do not let it brown.
3. Dump in the flour and stir it quickly into the butter.
4. ,The butter and flour will be a mixture of wet scrambled eggs at first.
5. Cook and stir the flour-butter mixture over medium heat for about 5 to 8 minutes. The butter and flour will dry out slightly, and turn just a bit darker to a more golden color. Do not let it brown or darken; we are creating a "blond" or golden roux, where the flour has just been cooked.
6. Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick flour mixture.
7. Now grab the whisk and gradually add the rest of the milk to the loosened flour mixture, whisking constantly. Whisk vigorously!
8. You will be left with a thick, warm, creamy mix of flour, butter, and milk.
CHICNKEN MARINATE
-2 tbls Worcestershires Sauce
-2 tbls calamansi Juice
-Salt and perper
1. Put everything on a mixing bold then marinate the chicken fillet for about 5 minutes .
2. after marinating Fry .
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Belle de Jour Power Planner
Haier Philippines
#HaierShareaRecipe #HaierTogether#BDJxHaierPhilippines
=#HaierShareaRecipe #HaierTogether #BDJxHaierPhilippines
day 2 Dish that we made in our culinary School .
FRESH PASTA
- 2 cups of flour
-3pcs egg
-1table spoon oil
-1 teaspoon salt
Preparation :
1. Combine the Flour and Salt: Whisk together the flour and salt with a fork in a medium mixing bowl.
2. Add the Eggs: Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine.
3. Begin Combining the Flour and Eggs: As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Don't rush this step. At first, the eggs will start to look like a slurry. Once enough flour has been added, it will start forming a very soft dough. Don't worry if you haven't used all the flour.
4. Knead the Pasta Dough: Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually start to firm up. Once it's firm enough to knead, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.
5. Rest the Pasta Dough: Clean and dry the mixing bowl. Place the ball of dough inside and cover with a dinner plate or plastic wrap. Rest for at least 30 minutes.
6. Divide the Pasta Dough: Sprinkle a baking sheet generously with flour and scrape the ball of dough on top (it will stick to the bowl; use a spatula or bowl scraper if necessary). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.
7. Begin Rolling Out the Pasta: Set your pasta machine to the thickest setting (usually marked "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers (see picture). Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.
8. Thin the Pasta: Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don't skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, I normally go to 6 or 7 on the KitchenAid attachement; for angel hair or stuffed pastas, I go one or two settings thinner.
9. Cut the Pasta: Cut the long stretch of dough into noodle-length sheets, usually about 12-inches. If making filled pasta or lasagna, proceed with shaping. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.
Set aside.
BECHAMEL SAUCE
- 1 1/2 Cup White Stock (Chicken Stock)
- 1/4 Butter and Flour (roux)
- All Purpose Cream
- Salt and Pepper to taste
1. Measure out the butter, flour, and milk. (Note: There is quite a lot of room for adjustment in the quantity of milk. For a very thick, sticky béchamel use about 1 1/2 cups. For a much looser, more liquid sauce, use 2 1/2 cups or even more, to get the consistency you want. Also, the more fat in the milk, the thicker the sauce will be.)Warm the milk in a separate saucepan or in the microwave and set aside.
2. Place the butter in a heavy saucepan over medium heat and melt it completely, but do not let it brown.
3. Dump in the flour and stir it quickly into the butter.
4. ,The butter and flour will be a mixture of wet scrambled eggs at first.
5. Cook and stir the flour-butter mixture over medium heat for about 5 to 8 minutes. The butter and flour will dry out slightly, and turn just a bit darker to a more golden color. Do not let it brown or darken; we are creating a "blond" or golden roux, where the flour has just been cooked.
6. Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick flour mixture.
7. Now grab the whisk and gradually add the rest of the milk to the loosened flour mixture, whisking constantly. Whisk vigorously!
8. You will be left with a thick, warm, creamy mix of flour, butter, and milk.
CHICNKEN MARINATE
-2 tbls Worcestershires Sauce
-2 tbls calamansi Juice
-Salt and perper
1. Put everything on a mixing bold then marinate the chicken fillet for about 5 minutes .
2. after marinating Fry .
Belle De Jour PowerPlanner
Belle de Jour Power Planner
Haier Philippines
#HaierShareaRecipe #HaierTogether#BDJxHaierPhilippines
=#HaierShareaRecipe #HaierTogether #BDJxHaierPhilippines
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