Videos uploaded by user “Food Slide”
Brown Sauce | Espagnole sauce | Basic French Mother Sauce | Ihm First Year Basic Kitchen Recipe
Espagnole is a classic French brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.
Views: 45043 Food Slide
Purée St. German|Green pea soup|BTK kitchen menu|ihm kitchen Practical|
Purée St German is a Green Peas which is made by purée Green Peas which are cooked along with onion garlic leek celery then simmered in vegetable stock... enjoy this easy and delicious soup
Views: 3699 Food Slide
French Mother Sauce|Tomato Sauce|Hotel Management Basic Kitchen Recipe| French Style Tomato Sauce
This mother sauce is a rich and delicious tomato sauce. This is a similar sauce for what you might use on pizza, but this recipe is a little more complicated and has a few extra steps and ingredients. It is different then Italian Tomato Sauce as it has onion carrot leek celery tomato tomato paste white wine bay leaf thyme pepper corn garlic...
Views: 4470 Food Slide
Basic Roux white Blond and Brown| Hotel management kitchen basic|
Roux is flour and fat cooked together and used to thicken sauces.Roux is typically made from equal parts of flour and fat by weight.The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for many Dishes.
Views: 3721 Food Slide
Mutton Kali Mirch || How to make mutton || Tasty Mutton Recipe || Spicy Lamb Curry ||
This is such a amazing recipe with so less masala the dish is so easy to make yet so delicious I kg mutton 2 large onion 5 to 7 green chili 2 inch ginger 1 Clove garlic 1/2 tea spoon turmeric 2 table spoon kali mirch 3 table spoon oil 1 table spoon ghee 250 ml curd 3 to 5 green cardamom optional Make paste of ginger garlic Put mutton in a pressure cooker add the sliced onion salt turmeric and 1 cup water along with ginger garlic paste Give three whistle Transfer the mutton in a kadai add curd oil kali mirch and saute for 15 to 20 min till gravy becomes thick add green cardamom if you like Add 1 table spoon of ghee garnish with green chilli ginger
Views: 6968 Food Slide
Chicken Consommé| ihm basic soup Basic Training kitchen Menu| soup class
A consommé is made by adding a mixture of ground meat, that can be of beef mutton or chicken together with mirepoix (a combination of flavourful vegetables I.e carrots, celery, and onion) and egg whites into stock. The key to making a high quality consommé is simmering the prolong simmering of the consommé gives it a rich flavour Chicken mince 300 gram Chicken Stock. 2 litter Thyme Few sprigs Bay leaf. 2 no Onion. 2 no Carrot. 50 g Celery. 50 g Egg White. 3 no Pepper corn. 5 to 6 no Mix the finely chopped vegetables with chicken mince and egg white Add stock and mix well Transfer in stove and Cook stirring continuously until it reaches the first boil As soon as it reaches the first boil simmer the gas and let it cook in low flame You will see the raft would develop on top Cook this on low heat for 2 hours Strain and serve
Views: 7799 Food Slide
Brown Stock| Brown lamb Stock|Basic Brown Stock|ihm study material
Brown Stock also known as Estouffade in French is a flavourful liquid used to make sauce and soups, whenever we make stock we need four major things I.e bones, water , Mirepoix and Bouquet garni Mirepoix is a combination of onion root and celery Bouquet Garni is Thyme Bayleaf and parsley We keep all this for simmering to make stock
Views: 1837 Food Slide
Four Quick and Easy way to Shape Dim sum/ momos
Shaping Dim sum/ momos
Views: 1415 Food Slide
Chicken Schnitzel with A Twist |fried chicken|
Chicken Schnitzel with A Twist
Views: 1391 Food Slide
Butter Chicken Risotto
Butter Chicken Risotto... This is a Indian Italian fusion dish...i recommend you all to try this as it comes out Fantastic. T he creaminess of the risotto rice and the richness of the butter chicken grave gives it a Fabulous Taste...Must Try
Views: 761 Food Slide
Hari Mirch Keema || How to cook mutton mince || mutton Keema || Spicy mutton Keema
This is a dish for people who love green chilli or spicy food, very simple to make hassle free not much preparation needed and for sue would be loved by all
Views: 29184 Food Slide
Chicken Korma || Easy chicken korma || Best korma Recipe ||
1 kg chicken use leg and thigh piece 4 to 5 onion(cut into slice) 50g ginger (make paste) 50g garlic (make paste) 6 7 green chilli(slit) 1 packet shan korma masala 700ml Butter milk 100 g Desi Ghee Salt to taste Slice the onion..heat ghee in a kadai..fry onion till brown... Put the brown onion in a blender add little water and blend to make a smooth paste In the same kadai heat 1 tablespoon of ghee add green chilli add ginger garlic paste sauce till brown Add chicken continue to saute for 5 min ..add shan chicken korma masala Add brown onion paste sauce for 5 minutes Add butter milk stir well leave gas on sim and cover Cook for 20 to 25 min adjust seasoning serve hot garnish with juillie of ginger chopped green chilli and green coriander..
Views: 903 Food Slide
Mayonnaise| ihm Basic Training Kitchen Recipe| French Mother Sauce|
Mayonnaise is a French sauce which is an emulsion of oil and Egg yolk in which oil acts as a liquid and egg acts as a thickener.. this is a cold sauce which is eaten with sandwich and burgers it is also served with fried food for ex fried fish... Recipe 4 Egg yolk 500ml olive oil 10 ml vinegar 10 ml Mustard Salt to taste White pepper powder to taste Start first by whisking the egg yolk with vinegar and mustard in a bowl and slowly add oil in low stream If the mayonnaise appears to be too thick add vinegar to loosen it up and if it splits add one table spoon of hot water if it still not rectify start with a fresh egg yolk
Views: 2752 Food Slide
Eggless Mayonnaise| Chilli Garlic Mayo| ihm basic kitchen| Future Chef|First Year Girls
This is not an Authentic Mayonnaise Recipe... This is done without Egg and is simple to make... you Can play around with flavours like Garlic, Green Chili, Herbs. To make this you Require 1Cup of chilled Milk 2 Cups of Chilled Oil 3 Garlic cloves 2 Green chilli Salt to taste Sugar 1table spoon Mustard 5ml 20ml lemon juice Put milk in a deep dish add oil and all the other ingredients And any other flavour that You May Like and blend well...
Views: 21126 Food Slide
Chicken Stock|white Chicken Stock| How to make chicken Stock l|
Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.
Views: 1532 Food Slide
Hollandaise Sauce| French Classical Mother sauce| Ihm First Year Basic Training Kitchen Recipe
Hollandaise sauce also known as Dutch sauce or warm sauce,is an emulsion of egg yolk, liquid clarified butter, water and lemon juice (or a white wine or vinegar reduction), whisked together over a double boiler at very low heat and is seasoned with salt, white pepper and/or cayenne pepper. Egg Yolk 2 no Butter 200 ml Vinegar 10 ml White wine 10 ml Pepper corn 4 no Shallot 1 small White pepper to taste Salt to taste Start first by making the clarified butter by hearing butter in a pan over low heat remove all the butter solid and strain away the butter fat Second make a reduction of white wine, vinegar, pepper corn and shallot and cook till A sec. hadd 10 ml of water and strain Combine the reduction and egg yolk on a bowl place it on top of a double boiler and start to whisk in the butter Whisk until all the butter is used season with salt and pepper
Views: 1696 Food Slide
Bechamel Sauce|white Sauce| ihm basic kitchen recipes|Basic French Mother Sauce|
Béchamel sauce also known as white sauce, is made from a white roux (butter and flour) and milk. It is one of the mother Basic sauces of French cuisine. It is used as the base for other sauces like mustard sauce cheese sauce Etc
Views: 2303 Food Slide
How to make chicken kali Mirch || safed Murg || Murg Kali Mirch || kali Mirch wala chicken | Tasty |
Easy to make chicken recipe || Tasty chicken recipe || Easy and amazing recipe ||
Views: 1863 Food Slide
Chapli kebab|Bun kebab|Sandwich kebab|
The chapli kebab is a popular street food throughout Khyber Pakhtunkhwa and other parts of Pakistan, as well as in eastern Afghanistan.It can be served and eaten hot with naan bread, or in buns and sandwiches such as a bun kebab. Mutton mince 500gm 2 onion fine chop Cumin roasted crushed 1 tablespoon Coriander roasted crushed 1 tablespoon Anar Dana 1 tablespoon Ginger garlic paste 1 tablespoon each Green chilli chopped 5 no Green coriander Salt to taste Mix all the ingredients with mutton mince and keep aside With wet hands shape the kebab Heat oil in a pan and cook the kebabs for 5 min on each sides on medium heat Remove from heat and enjoy
Views: 428 Food Slide
Old Delhi Style Authentic Chicken Biryani
Ingredients. Quantity Chicken 2kg Rice 2kg Curd. 1/2 kg Shan biryani masala 1 Pkt Fennel seeds. 30gm Green cardamom 3 gram Black pepper corn. 5 gram Bay leaf 5gram Cinnamon 10 gram Jeera 5 gram Clove 10 no Black cardamom 5 no Maize 2 gram Red chilli whole 2 no Rose water 2 tbsp Chilli pickle. 150 g Method Clean and wash rice, soak in water Clean and wash chicken Take half of the whole spices and tie them in a cloth and keep it with Chicken along with 2 whole onion and one whole garlic Keep the chicken for boiling adding some water and salt to it covered for 10 to 15 min After 15 min turn off the fire and let the chicken cool down remove the chicken and keep the stock for further use make sure to drain all stock from the spice cloth Add red food colour in curd and mix well In a pot add oil add few whole spices add ginger garlic paste sauté for 3 min Then Add the boiled chicken curd Add Shan biryani masala do not stir start to Layer rice on top of chicken adding chilli pickle cover the pot and cook for 15 min on low flame ENJOY!!!!
Views: 1685 Food Slide
Veloute Sauce |French Mother Sauce | Ihm Basic Training Kitchen |
Veloute Sauce is one of the Classical French Mother Sauce, This is very simple to make and compliments very well with chicken and pies to make veloute Sauce we Require 100 gm of flour 100 gm of butter 1 liter white chicken stock thyme bat leaf pepper corn and parsley Take a sauce pan and melt butter on low flame, once its melted down add flour in it and cook for 4 to 5 minutes stirring continuously until it reach blond colour add stock in batches to avoid lumps, cook for 15 min add sachet d'épices season and test if the sauce is ready or not do a spoon test if the back of your spoon coats the sauce that means its ready
Views: 1930 Food Slide
Pollo alla Cacciatora | Advance Training Kitchen Ihm|
Pollo alla Cacciatora is an Italian delicacy which means Hunter style chicken... this chicken is made using Red Wine..simple to cook yet Tastes Amazing
Views: 565 Food Slide
How to make Delicious Minestrone Soup || Italian Classical Soup Recipe || Vegetarian Soup||
How to make Delicious MINESTRONE SOUP, Italian Classical Soup, Learn to make Minestrone Soup in simple and esay style, Real Minestrone Soup, Authentic Minestrone Soup, Recipe of Minestrone Soup, Vegetarian Soup Like or Follow us on Instagram: https://www.instagram.com/food_slide/ like us on Facebook https://www.facebook.com/ChefSumitPant/?ref=bookmarks
Views: 765 Food Slide
Lemon Pepper Chicken || chicken kali Mirch ||
This is a quick and easy recipe to make...unlike other chicken recipe it dont take long to cook..the tangyness of lemon and the spiciness of the pepper corn gives this dish an amazing taste For recipe 2 kg chicken 300 ml curd 4 large onion 4 table spoon ginger garlic paste 4 juice of lemon 1 table spoon of roasted cumin powder 2 table spoon of pepper powerd Oil 5 table spoon Cream 200 ml Butter 2 table spoon 2 no star Annie's 2 cinnamon stick 2 cloves 2 bay leaf 2 table spoon of corn flour Marinate the chicken with curd half gingergarlic paste black pepper powder and lemon juice reserve the half of all these ingredients except curd Leave it for marination for 2 hours in fridge of you can start to cook instantly Heat a kadai add oil saute ginger garlic paste and onion saute for 3 min Addchicken peices cook till Brown add the curd lemon juice and pepper corn Saute till gravy thickens up Add cornflour if u desire to obtain a thick gravy Finish with cream and a tablespoon of butter...
Views: 1829 Food Slide
Christmas Plum Cake.  110 Eggs 5kg Butter 5 kg Flour 5kg Sugar 5 kg dry fruits
This Festival Season we bring you the joy of Making this beautiful Christmas cake...A big thanks to Chef Tom Thomas Eggs 110 no Butter 5kg Flour 5 kg Sugar 5 kg Dry Fruits 5 kg Rum 2 litre Dry spices clove cardamom Dry ginger 100 g Vanilla essence 50ml Start by roasting the whole spices in oven and then making a fine powder of it Sieve flour adding the roasted powdered spices Cream the butter add sugar in batches a long with egg Once all the sugar and eggs are mixed in add the flour and vanilla Add dry fruits a d mix well Bake in oven at 165 for half an hour
Views: 697 Food Slide

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