Tag: Panko bread crumbs

How to make vacuum packing at home – Gordon Ramsay’s version

The vacuum packed represents a method of preservation that allows you to preserve some preparations for a long time by exploiting the absence of air. By eliminating the micro-organisms that proliferate in the presence of air, it will be possible to preserve food for longer.

For fruit-based preserves (jams or marmalades), long cooking and with a high percentage of sugars, you can use the method of hot potting (upside down).

For preserves based on vegetables, in oil or pickles, you will have to proceed with the technique of boiling.

Pasteurization method by hot potting.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. After closing the jar, turn it upside down immediately.

6. Upside down for at least 20 minutes.

7. Check if the vacuum has occurred. Press the cap in the center, with a light pressure of a finger, and if you hear the typical "click", it means that the operation was successful.

8. Leave to cool in a cool place (at room temperature).

Method of pasteurization by boiling.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. Place the jars in a saucepan.

6. Wrap the jars in a tea towel (to prevent them from bumping during boiling).

7. Fill the pot with water.

8. Bring to a boil.

9. Once it reaches a boil, cook for the necessary time (the minutes depend on the type of food, for example tomatoes, in oil or pickles 30 minutes, tuna 25 minutes).

10. Allow to cool to room temperature.

11. Check if the vacuum has occurred.

• Furthermore, for the correct rules of hygiene of the kitchen, of the person, of the tools used and on the treatment of ingredients, pasteurization and conservation, we refer to site and at guidelines of the Ministry of Health. Of course, the information published here does not in any way replace the doctor's advice, opinion, visit and prescription.

Original recipe and tips for perfect success! (baked or fried) – Gordon Ramsay’s version

THE falafel I'm a second dish typical of southern cuisine from Arab origins beloved worldwide! It is about the Spiced legume meatballs made with dried chickpeas soaked and shakes with onion, garlic, cumin And parsley, from which we obtain crushed balls ; which as tradition commands, they are fried in boiling oil, where the typical is formed golden crust And Crisp that wraps a soft heart And very fragrant pasty! Excellent alone or accompanied by sauces greedy!

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + soaking and resting times	15 minutes	35 minutes

Ingrediants

Quantity for 30 pieces
500 grams of dried chickpeas 1 onion 1 clove of garlic 2 large sprigs of parsley 1 tablespoon of cumin powder 1/2 tsp ground coriander salt pepper 1/2 teaspoon of baking powder for pies (or bicarbonate) 1 tablespoon of chickpea flour or breadcrumbs (only if needed) fry oil

Method

How to make Falafel

First of all, soak the dried chickpeas in plenty of water for at least 12 – 24 hours.

As you can see, they will be doubled in volume:

Drain and dry them with a cloth.

Then add them in a blender along with the chopped onion. You will need to blend until you get a completely broken down consistency:

Finally add plenty of parsley, cumin, coriander, salt and pepper. Operate and blend again until the mixture is uniform.

Cover with cling film and leave to rest in the fridge for 2 hours (at least 1 hour)

Finally check the consistency, if it is soft, add the chickpea flour or breadcrumbs, otherwise, as in my case, leave the dough like this, add the yeast,

Then mix and make balls with 1/2 tablespoon and then flatten them:

Cook in plenty of hot frying oil in a full large pan (they will have to soak) and cook for 4 – 5 minutes, turning a couple of times

Be careful that the oil must be boiling but constant over medium heat; if it is too strong they will burn on the outside, so monitor carefully!

Drain on absorbent paper and serve immediately hot!

Yours are ready Falafel!

You can cook them on a baking sheet lined with parchment paper, with a drizzle of oil for about 25 minutes in a static oven at 180 °

Better if they are consumed as soon as they are made!

Egg white cake with orange cream – Gordon Ramsay’s version

There egg white cake with orange cream it is a soft and fragrant dessert filled with a delicious orange cream. The base of the cake is a sponge cake prepared with egg whites and then stuffed with soft orange cream. A real goodness!

A simple and genuine homemade dessert sure success.

To make it, only three eggs are used in total: first the egg whites are used to make the sponge cake base, the yolks are then used to make the orange cream.

This delicious soft cake with orange cream it is ideal both as a classic dessert for Sunday lunch or to amaze guests at a dinner, or for a tasty snack. Every occasion is the right one to enjoy this cake.

The filling with the orange cream it makes it really greedy and fragrant, with a typical autumn flavor. As an alternative to the cream, you can fill the sponge cake with orange marmalade. Or with classic custard.

Let's see the recipe immediately.

Egg white-cake-with-orange-cream -3 — Cake-of-egg-whites-with-orange-cream

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Chef Gordon Ramsay Recipes