When do you think our ancestors started cooking food?
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The cooking oil ATM, also known as Salad oil /vegetable oil vending machine, is most definitely one of the new inventions in Kenya that is guaranteed to change your fortunes within no time.
With the aid of the cooking oil ATM customers can get access to pints from as low as 10 shillings. All you need to do is insert a request for a liter and it will dispense pints at minimal costs. This means that you save yourself both time and cash since there are lesser trips to shops due to this convenience offered by Herritech Ventures.
Customized options available based on your set budget: prices start at 35,000 Kenyan shillings for a full stainless steel Table Top Vending machine.
Currently, where everybody tends to be competitive, it is vital that one has learned how to adapt in order to thrive. This is why Herritech Ventures has devised a cooking oil ATM that eliminates the need to travel or go shopping all the time.
Now, even those who are on an extremely tight budget can get access to vegetable oil based on their set budget.
Call 0717 263 774 for your Customized cooking oil vending machine
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In recipes, we are constantly told to do techniques but often not told why we do them. Today, I want to explore the question of how we use spices. First, we cover the food science and theory of spices before diving into some experiments with special guest @ProHomeCooks .
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📚 Videos & Sources mentioned:
▪ The Flavor Equation by Nik Sharma. https://amzn.to/33bbzih
▪ On Food and Cooking by Harold McGee. https://amzn.to/3HG5ZmV
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⏱ TIMESTAMPS:
0:00 – Intro
1:36 How do spices flavor our food?
5:53 Experiment #1 – Toasted vs Untoasted Spices
9:14 Experiment #2 – Toast Garam Masala on Chicken
13:59 Experiment #3 – Bloomed Spices in a Sauce
16:54 Experiment #4 – Final Dish
18:56 Outro
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Have you ever read a recipe guide from a cookbook or a website but didn’t understand everything that’s written? What we do is just ignore the unfamiliar words and keep reading. Sometimes, when we are familiar with the recipe we just scan the headline and remember the important details. As a result, our cooked food is too salty or bland, too hard or too soft, and undercooked or overcooked. It’s frustrating when we waste our energy, time, and money, on something that we are not happy with the result.
There are cooking methods or terminologies that are written in every cookbook that we should be aware of. Just knowing these simple terms will be easy for us to grasp the information in what we are reading.
Here are the most common cooking methods on every recipe website or cookbook:
Frying
Sautéing
Deep-fry
Braising
Simmering
Stewing
Steaming
Boiling
Poaching
Blanching
Roasting
Baking
Grilling
Broiling
Knowing these cooking methods will be easier for anyone to understand every detail in the recipe guide. In case you’re planning to create your own recipe, you can plan ahead on what cooking method will be more suitable to attain the best effect or flavor on your dish.
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Cheers,
Vil and Zoe’s Galley Team
Intro Video credit to @karlosnun
Human figures credit to “Designed by / Freepik”
Recipes and cooking utensils credits to:
“Designed by dooder / Freepik”
“Designed by Ibrandify / Freepik”
“Designed by Bimbimkha / Freepik”
“Designed by macrovector / Freepik”
“Designed by Olga_spb / Freepik”
ooks credit to “Designed by flatart / Freepik” and
“Designed by grmarc / Freepik”
Credit to the free 30 days downloads by stock.adobe
#cookingmethods #cookingforbeginners #howtocook #howto #recipe #food #cooking #baking
Professional chef instructor Frank Proto shares his top tips for beginners, helping you to elevate the basic skills you’ll need to find your footing in the kitchen.
Check out chef Frank on his YouTube Channel, ProtoCooks!
https://www.youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsg
Follow him on Instagram at @protocooks
Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
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Culinary Producer: Mallary Santucci
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Line Producer: Jen McGinity
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Full Story: https://www.seriouseats.com/2014/07/how-to-toss-food-skillet.html
Tossing food in a skillet is an efficient way to mix and move food around in a pan. But let’s be honest: one big reason why we like to throw foods up, out of, and then back into a pan is because it looks kinda badass.
So, for those of you who want to master this skill, here’s how you do it. The first thing to know is that tossing should only be attempted in cookware with curved, sloping sides, such as frying pans and woks. The mechanics of food tossing is kind of like ski jumping, and ski jumpers race downhill towards a ramp, not a wall.
You Might Also Like…
How to Make Tamagoyaki: https://youtu.be/fmQyO6c9dtA
How to Season a Wok: https://youtu.be/ndv-uT94BGM
How to Make Pasta alla Gricia: https://youtu.be/uPzLTn-bNaU
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
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This is how Salad/Cooking Oil ATMs operates. This is a product of Grobsol Technical Solutions.
Features:
✅Sends daily sales report to the owner via SMS, hence easy monitoring of sales.
✅Accurate with non return valve.
✅Password protected while setting price per liter.
✅OPTIONAL: Stainless steel oil reservoir.
0715535089. https://grobsoltechnical.co.ke/
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Ever read a recipe and have no idea what it was asking? In this episode of How to Adult Hank and Rachel explain the difference between baking powder and baking soda, separate the whites from the yolks of an egg, and define a bunch of tricky cooking terms.
Huge thanks to Sarah Manuel for supporting us on Patreon!
Glossary:
Cooking 0:32
Baking Soda vs. Baking Powder 0:49
Clove, Head, and Bulb of Garlic 1:19
Condensed vs. Evaporated Milk 1:50
Measurements by Volume 2:12
Measurements by Mass 2:25
Pat of Butter 2:35
Scant & Heaping 2:49
Baking Blind 3:20
Blanching 3:33
Simmer, Low Boil, Full/Rolling/Roiling Boil 3:50
Braising 4:35
Broiling 4:43
Deglazing 5:02
Double-Boiler (not Double-Boiling, our mistake!) 5:20
Dredging 5:51
Mise en Place 6:19
Poaching 6:46
Sautéing 7:02
Sifting 7:10
Sous vide 7:40
Separating Eggs 7:47
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Conventional wisdom says you’ll save money by eating at home, rather than going out to restaurants. But according to the Labor Department, grocery prices rose by 13.1% in July from a year before, whereas restaurant prices were up 7.6%. So is it now cheaper to dine out than eat at home?
Details: https://ktla.com/news/nationworld/are-restaurant-meals-really-cheaper-than-at-home/
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Increasing how much you cook at home is possible for everyone. With some practice and some adaptations, you can make cooking at home work for you. Grab the Frugal Fresh Start Workbook (it’s free) and get started rocking your finances in the new year! https://pages.sixfiguresunder.com/ffs (includes PRINTABLE MENU PLANNER)
Frugal Fresh Start Challenge DAY 1– https://youtu.be/yS-f25OYIRY
Frugal Fresh Start Challenge PLAYLIST– https://www.youtube.com/playlist?list=PL5j_JRUCHA-LMXUiEPIuQQDKn95BlweTS
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#budget #money #debtfreecommunity
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we are located at Ruiru bypass near kamakis….make your order now and dont be left out on the 2019 business ventures #newyear2019
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Lex Fridman Podcast full episode: https://www.youtube.com/watch?v=YJF01_ztxwY
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Richard Wrangham is a biological anthropologist at Harvard, specializing in the study of primates and the evolution of violence, sex, cooking, culture, and other aspects of ape and human behavior.
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