Resep Membuat Rendang (Sumatera Barat,Indonesia)

Bahan :

1. Daging Sapi 1 kg (potong kecil-kecil)
2. Kelapa 2 butir
3. Bawang secukupnya
4. Pala
5. Dasun Tongga (kerdamunggu)
6. Daun Kunyit 3 lembar
7. Serai 10 centimeter, memarkan
8. Daun salam 4 lembar
9. Cabe 1 ons (atau secukupnya)



Membuat Bumbu :

1. Parut kelapa.

2. Kelapa yang diparut pisahkan satu genggam atau beberapa gram untuk di Oseng.

3. Oseng kelapa sampai kekuning kuningan dan berbau harum.

4. Kelapa yang di oseng dihaluskan sampai keluar minyak dan encer (digiling pada batu gilingan jangan diblender untuk mendapatkan cita rasa yang khas Sumatera Barat). Setelah halus pisahkan dalam mangkok.

5. Sisa kelapa yang lain di peras, pisahkan antara santan kental dan encer.

6. Giling cabe, kira-kira cabe hampir halus giling juga bawang, pala, dasun tongga sampai halus. Setelah halus pisahkan dulu dalam mangkok.


Mulai memasak :
Siapkan semua bumbu didalam kuali, masukkan daging, Aduk sampai rata.
Setelah daging dan bumbu bersatu, tambahkan santan kental,dan masak pada api yang sedang.

Aduk terus kuah jangan sampai pecah. Setelah mendidih tambahkan santan encer sisanya.

Aduk terus sampai berminyak, sampai tahap ini rendang sudah siap untuk disajikan layaknya gulai pada masakan padang yang lain.

Pada rendang ada cirikhasnya yaitu dengan warna yang coklat kehitam-hitaman, ini akan didapat jika rendang sudah dipanaskan beberapa kali.


Estimasi lama memasak : 2 jam.

Selamat mencoba dan,
Jangan lupa ngajak-ngajak makannya kalau udah matang

How to Deal with Commercial Cooking Equipment

There are different factors to consider when you are choosing your commercial cooking equipment. There are certain questions you need to ask yourself before you consider anything to be ideal commercial cooking material. For one thing, it may not be exactly the same as that of home cooking equipment that you are fond of using, but the features are pretty much identical, except that commercial cooking equipment are used on a larger scale.

1. From home freezers, get used to colossal sized freezers fit for many forms of frozen food items. You can’t expect your favorite fridge to be able to handle all the various foods you need to freeze. Besides, not every type of food placed in the fridge will be consumed immediately. You will have to have room for both immediate and long-term storage.

2. Multiplicity in your stove's features will also prove to be of big help. Commercial cooking equipment in the form of ample amounts of hubs in stoves will help you cook more food in the shortest possible time.

3. Plates are no longer enough to hold everything. Have trays that are tough and easy to maintain as you transport food from one customer to another.

4. Count the cost. You must be able to include in your budget this aspect of your business. Commercial cooking equipment isn’t cheap, but that's fine as long as you are able to get favorable returns on your investment.

5. Recall your economics. Know and understand the nuances of depreciation and how it will affect your commercial cooking equipment, especially the ones you purchased for the longest time.

6. Fryers are also different. We aren’t talking about single chicken pieces here. We are talking loads of chicken that are at the mercy of the customer's demand. If you are after distributing cooked food for commercial purposes, make sure that you are able to meet the demand.

7. Dryers and cabinets are just as important even if they aren’t at all that significant to home cooking operations. When you are in the food business, it pays to be quick and able to hold large amounts of ingredients.

8. Harness energy saving equipment whenever you can.

9. Train your staff to use and master the functionality of each piece of equipment. Make sure that they are able to specialize in it.

Soup for the Cooks Soul

Most would just grab a pinch of salt and voila. They feel that this move is enough to complete the taste of the soup. But there are better ways for a chef to make the soup taste better. It doesn’t require too much sodium.

First and foremost, reflect on the ingredients of the soup. Most of the time, veggies, herbs and bones are starting base for a good soup.

If you want to reduce or increase the flavor of the soup, you have to taste it between stirring. Its up to you really. You can reduce the soup by half if you feel that there is a lot more kick to it than you expected, but be ready to double the flavor if there comes a point that its bland.

If you’re done cooking the soup but it tastes like it still needs something, reach for wine, lime juice or lemon. You can also spike it with vinegar.

If you want more flavor to the meat, make sure that you sauté it in the pot. You can add more oil or butter to the pot. You can also toss in chopped garlic and onion. Take the time to sauté all the ingredients and let them seep in with one another.

If you are cooking stew and it tastes slightly burnt, you can remedy it by pouring a bit of milk to balance the taste out. Ice cubes can also eliminate the fat portion from the soup as well as the stew. All you need are just a few into the pot and continue stirring. The fat will attach to the ice cubes. Make sure to discard them before they completely melt. Have a paper towel nearby so you can reach for it as you skim your way across the top.

Finally, when you are reheating your soup, you must always use a double boiler. In that way, the soup doesn’t lose its flavor because the hot water is responsible for securing all the ingredients.

There was this story about a traveler who asked a man and wife if he could stay in their house for the night. He said he could make the best stew they ever tasted with only a rock. Now it was a normal rock. The stew he ended up cooking for the man and the wife ended up to be tasty because the homeowners provided him with the ingredients he needed to come up with the stew.