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Tuesday, October 25, 2016

Quick Garlic Sauce

7:58:00 AM 0 Comments
Breaded mushrooms, fish and chips , shawarma. These foods call for delicious garlic sauce. To be honest, this is so easy to make. Few notes though, do not put too much lemon juice as it will ruin the whole batch. Another thing, little salt and pepper will be just fine. Otherwise, adjust to your own taste.





Quick Garlic Sauce


Easy
Serves: 3-4
Prep: 5 minutes


Ingredients:
1 clove garlic (very finely chopped)
8 tablespoon mayonnaise
1/2 teaspoon lemon juice
1 teaspoon parsley (finely chopped)
Salt and pepper


Method:
In a small bowl, mix all the ingredients. Let it stand for few minutes and your dipping sauce is ready to enjoy.

As you see, making this garlic sauce is pretty easy. In that regard, I don't prepare much of this sauce. Besides, freshly mix sauce is better.

Monday, October 24, 2016

Breaded Mushroom

3:05:00 AM 0 Comments
If a restaurant offers Breaded Mushroom for a starter, it's definitely what I'm getting.The first time I had it, I immediately told myself, I should learn how to cook such. To my delight it is a very simple recipe to get familiar with. Just five to six ingredients and you're all set to deep fry.

I know, deep frying is not the healthiest method of cooking. But with the right oil and temperature, deep frying can make a delicious and healthy meal. I posted a different blog about this, just go to the following link for more tips. Oil for Deep Frying


Breaded Mushroom by Lutoninanay.net

Breaded Mushrooms


Easy
Serves: 3-4
Prep: 10 minutes
Cooking: 15 - 30 minutes



Ingredients:
300 grams button mushrooms
300 grams plain flour
300 grams bread crumbs
4 medium eggs (beaten and lightly seasoned with salt and pepper)
1 tsp salt
1/2 tsp ground pepper
500 ml Sunflower Oil for Deep Frying



Method:
  1. Using a kitchen towel, clean the mushrooms thoroughly.
  2. In a big bowl season the flour, toss the cleaned mushrooms. Then coat them in beaten eggs. Finally, coat in breadcrumbs. (In seasoning always trust your own taste buds. Meaning adjust the salt and pepper to your liking.)
  3. In a deep heavy-bottomed pan, heat 500 ml of Sunflower oil. Keep in mind that the temperature  should be 176-190°C (350-375°F) before you start frying.
  4. Deep fry the coated mushrooms until they are golden brown. Once cooked, remove from the oil and drain on kitchen towels.
  5. Serve the mushrooms with garlic sauce.

Be extra cautious in taking your first bite. The juice coming out of the mushroom can be very hot. It scalded my tongue always. :)

Enjoy every bite and remember sharing is caring.








Thursday, October 13, 2016

Oil for Deep Frying

5:06:00 AM 7 Comments
I've bee itching to share this with you since I started my online course about cooking. You all know that I love to eat and I love to dine out. What we eat in restaurants is not entirely as healthy as the food we can cook at home. Especially the deep fried food. But I got to admit, there are plenty of good food when it comes to deep fried. In fact, the list can go on and on and on. Even in Filipino dining table, there are many of this kind like the vegetable spring roll, fried chicken, lumpiang shanghai, fish, and many more delicious foods.

Photo by LifeisGood at Morguefile.com


As far as I want to avoid deep frying (believe me I really want to), I can't because I can't stay away from sumptuous dishes my nanay (mom) taught me. In this regard, I still prepare and cook few of my family's favourites but in healthier option there is.

Just to give you an idea, the ideal temperature on deep frying should be 176-190°C (350-375°F). So cooking thermometer is your best friend in deep frying (get the best one, I mean it). If food is fried in this temperature, the outside part cooks immediately. But it seals the food, make it impenetrable by the oil. What cooks the inner part is the steam created by the natural moisture of the food.

Temperature lower than 176°C  (lower than 350°F) will absorb the oil, thus making the food greasy. On the other hand temperature higher than 190°C (higher than 375°F) will oxidize the oil, giving dried or burnt food.

What if you don't have a cooking thermometer? No worries. Just grab a wooden spoon and dip the handle into the oil, bubbles will appear around the stick and you're good to fry. Another method is to drop a popcorn kernel and if it pops, the temperature is said to be between 350 and 360 °F. (I would like to know your techniques on this, just comment below.)

In choosing the kind of oil to use, I can narrow it down to three characteristics. It should be stable, palatable and available. Maybe you heard this many times but I will still say it anyway. When it comes to most stable oil, meaning oil that can withstand the heat of continuous deep frying. Oil with high smoking point level is better for our health.  Among these oils are refined olive oil, avocado oil, sunflower oil and almond oil.

Photo by deegolden at Morguefile.com


Smoking Point

  • Refined Olive Oil - 199° - 243°C (390° - 470°F)
  • Avocado Oil - 270°C (520°F)
  • Sunflower Oil - 227°C (440°F)
  • Almond Oil - 216°C (420 °F)


However, there are many claims that coconut oil is the healthiest option when it comes to deep frying. Sure is as long as it is refined. Why? Because it has higher smoking point (325-375°C ) compared to unrefined coconut oil. In addition to that refined coconut oil has neutral scent and flavour leaving your foods taste as it supposed to be. It can be used at continuous frying up to 8 hours at 365°C. Shop around first which is the best brand of coconut oil for you before considering it for deep frying.

How about the most common deep frying oil available and use such as vegetable oil, canola oil (rapeseed oil), soybean and corn oil?

Some of these are not as expensive as the recommended types mentioned above but it is most likely to result in huge amounts of oxidized fatty acids and other compounds that is potentially harmful for us. 


Conclusion:

The oil you choose to use for deep frying can affect the quality, taste and nutritional value of the food. It has to be neutral in taste and should have high smoking point. If you don't mind buying expensive cooking oil, the best one is refined olive oil. But it can be hard to find in grocery stores. On the other hand, sunflower oil is not that expensive and doesn't smoke unpleasantly. If you opt to use sunflower oil regularly, make sure get enough Omega 3s in your diet. Re-using the oil is until two to three times. Actually, this depends if the oil smokes faster as before, that oil is no longer good to use. Put in a sealed container and labeled it not good or better yet toss in the garbage bin right away (of course in a container and cooled). Not in the sink either unless you want to call a plumber. 

Our health is very important. What we eat dictates what kind of health we have. I'm not a nutritionist or something. But I don't need to be one to know what's best for me and my family.


Disclaimer:
All information written here is based on my own research. Lutoninanay admin do not intent to replace any advise of nutritionist, chefs or any professional who knows the topic. Lutoninanay admin just want to share her thoughts and knowledge learned along the way. Lutoninanay do not take responsibility on any decision you made based on provided information.