How To Make Spaghetti Carbonara

 How To Make Spaghetti Carbonara Name : Spaghetti Carbonara Yield : 10 Portions (200 gr /portions) Ingredient : 1 kg Spaghetti 200 gr Bacon 150 gr Ham 150 gr Onion 40 gr Garlic 1 ltr Heavy Cream 60 gr Parmesan Cheese 6 pcs Eggs Yolk Salt and Pepper Method Of Cooking : Trim the fat of bacon, and cut dice, keep a side. Cut the ham into dice, chopped the garlic and onion. Heat the pan add the bacon sauted till half done, saute garlic, chopped onion and ham with fat of bacon. Mix heavy cream and egg yolk, whisk till smooth texture. Add the cream in the sauteing onion, ham, and bacon. Cook till the sauce start to coating constancy. Blanch the spaghetti, add to the sauce, and add parmesan cheese and seasoning with salt and crush black pepper. Serve hot and garnish with chopped parsley. how-to-make-lasagna.html how-to-make-spaghetti-bolognaise.html how-to-make-pasta-dough.html how-to-make-chilled-strawberry-soup.html how-to-make-fish-chowder.html how-to-make-cra

How To Make Caesar salad

Classic Caesar Salad | For the Love of Cooking

Name : Caesar Salad
Yield : 10 portions
Ingredient :
  1. 800 gr romaine lettuce
  2. 150 gr crouton
  3. 100 gr chopped crispy bacon
for Caesar dressing :
  1. 800 gr vegetable oil
  2. 2 pcs egg yolk
  3. 30 gr chopped garlic
  4. 50 gr anchovies fillet
  5. 1 tbsp anchovies paste
  6. 1 tsp white vinegar
  7. 1 tsp worchester sauce
  8. 1 pcs lemon juice
  9. 1 tbsp mustard
  10. 50 gr permesan cheese
  11. crush black pepper
  12. salt
Method :
  1. Cut the romaine lettuce into big cube, 4 cm
  2. By using stainless bowl, mix lettuce and caesar dressing
  3. Mix nicely until salad look creamy
  4. Served it on a chilled pasta bowl and garnish with crouton, chopped bacon and permesan cheese
Method Caesar Dressing :
  1. Whisk egg yolk and mustard until well
  2. Whisking rapidly. begin to add oil a very thin stream, increasing the thickness of the stream slightly the emulsion to foam
  3. As the sauce thickness add the chopped garlic, chopped anchovies, anchovies paste, lemon juice, and vinegar, in small amount to thin it out
  4. Season with worchester sauce
  5. Check seasoning before finishing
  6. Blast chilled below 41degree C


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