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How To Make Quick Keto Salad Dressing For A New Fat-Free Day?

Recipes, Salad

How do you like your vegetable salad? Maybe fresh lettuce, cucumbers, tomatoes and celery? I wish these crunchy vegetables were available throughout the year. It is summertime, so I guess I’ve got to get the most out of them.

But what would a vegetable salad be without the dressing? Salad dressing is very crucial to a vegetable salad recipe. Do you want to know how to make the best salad dressing for burning fat?

Learn the Keto Salad Dressing mix!

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Keto Salad Dressing

Before we start making it, let us find out more about what Keto is.

What Do You Mean By The Keto Diet?

Keto is popularly known as a diet that is focused on food with a very low carbohydrates content. Some people out there call this kind of diet ketogenetic, low-carb, low-carb high fat, and so on!

Here is an explanation of the Keto term:

When we eat food that is rich in carbohydrates, our body system easily breaks it down into glucose and insulin. Glucose is the body’s priority to use in terms of energy. Insulin helps in the process by taking it all over our system through the bloodstream.

But what if we eat food with a low-carb content?

Here comes ketosis to the rescue! Our body has a natural process that defends us and keep us thriving during times of low food intake. We call it Ketosis.

Ketones are generated from the breakdown of our fats in the liver, and then are used by our body as the primary energy source.

When your glucose is low, your body will start working on stored fats, and burn them.

Now that we are clear on what Keto means, let’s start making our Keto salad dressing and start kicking out the fat!

What You Will Need

  • Your ingredients.
  • Jars where you want to store the salad dressing.
  • Spoon or fork for mixing.
  • Food processor (optional).

Ingredients

  • ¼ cup of your own homemade mayonnaise (or any readymade kind will do).
  • 1 tablespoon of your homemade Dijon mustard (or any readymade kind will do).
  • ¼ cup of oil, preferably high-quality olive oil.
  • 2 tablespoons of medium-chain triglycerides (MCT).
  • 2 portions of crushed garlic.
  • 2 tablespoons of freshly squeezed lemon.
  • 2 tablespoons of your favorite herbs (newly sliced).
  • Seasoning (as you like it, salt, pepper, etc.).

Here is another seasoning mix that you might also like:

  • ½ teaspoon of garlic powder.
  • ¼ teaspoon of chili powder or 2 teaspoons of newly sliced chili pepper.
  • 1 tablespoon of your own homemade sriracha (or any readymade kind will do).
  • 1 tablespoon of your own homemade ketchup (or any readymade kind will do).
  • Your choice of healthy oil (I suggest avocado oil, as it is the best).
  • Important:
    In choosing the ingredients for your keto-related recipes, use the most natural form as much as possible. Organic is the best and those without artificial additives.

How To Make Keto Salad Dressing

The steps for this recipe are short and simple; it will be done in a blink of an eye. Remember, this keto dressing recipe can serve as a guideline when making your own version. You may be inspired to change the ingredients to suit your own palate and need.

Step 1

First add the salt, pepper and the herbs. Get your jar out and blend all the seasoning and mix it inside. You might want to take the peel off your crushed garlic before mixing it with the other ingredients.

Step 2

After mixing the seasonings in the jar, blend in the salt and pepper to taste. Then blend it well.

Step 3

Add your newly sliced fresh herbs. (It is up to you whether you chop them finely or not).

Step 4

Cover your jar tight. Shake it to let the herbs mixed properly with the other ingredients. Then store it in your fridge for future use. It will last for approximately one week in the fridge. Do not forget to shake the jar before every serving.

This keto salad dressing is the best to match your keto salad. Remember, the key is always in the dressing. The salad will never be tasty without the dressing. So, if you want to make the best keto salad, play around with your keto salad dressing.

Here is a video of how to make a keto salad dressing. See how she made her own version.

Are you now wondering what ingredients you will mix in to make your own version of keto salad dressing? I would like to stress also there are different types of salad dressing for different uses. There is a salad dressing for green salads, beef, chicken, and so on.

Let me give you the three best keto salad dressing recipes that are good to pair with green, beef and chicken salad. Don’t you think that would be a great start to guide you on this?

Best Keto Salad Dressing Recipes

What You Need

  • Ingredients.
  • Food processor.
  • Jar to put your dressing in.
  • Fork for mixing (if you do not need a processor).
  • Grater.
  • Bowl.
  • Whisk.

1. Salad Dressing For A Beefsteak Recipe: Homemade French Dressing

Ingredients:

  • A cup of sugar or any sweetener of your choice (I suggest honey).
  • 2 teaspoons of fine salt.
  • A dash of paprika.
  • ½ tsp. of powdered chili.
  • ½ tsp. of seeds from celery.
  • ½ tsp. of mustard preferably dry.
  • 2 tbsp. of medium sized onion (if you do not like to grate an onion, you can substitute the powder form).
  • ½ cup of organic vinegar (your choice).
  • 2/3 cup of unsweetened ketchup.
  • 1 cup of olive oil.

Instructions:

  1. Set aside the oil. Put all the ingredients into the food processor and blend.
  2. While it is still running, pour the oil in and continue blending until it’s well mixed.
  3. Turn off the food processor. Pour the mix into your jar, close the lid tight and refrigerate. Shake before using.

2. Salad Dressing For A Green Salad Recipe: Greek Dressing Recipe

Ingredients:

  • A clove of garlic (pressed or grated).
  • 1 tsp. of oregano (preferably dry and scrubbed).
  • ½ tsp. of fine salt.
  • ¼ tsp. of black pepper, newly ground.
  • ¼ cup of newly squeezed lime juice (pulp and seed-free).
  • ½ cup of high quality of oil (your choice).

Instructions:

  1. In your prepared jar, mix all the ingredients except for the lemon juice and the oil. Mix it well with a fork or any tool you like.
  2. Pour in the lemon juice and the oil. Mix them well together with the other ingredients.
  3. Cover the jar tightly with the lid. Shake it well and refrigerate. Serve when needed.

3. Salad Dressing For A Chicken Salad Recipe: Homemade Ranch Dressing

Ingredients:

  • ¼ cup of freshly ground black pepper.
  • 1 ½ cup of fresh parsley flakes.
  • ½ cup of fine salt with garlic flavor.
  • 2 tablespoon of kosher salt.
  • ¼ cup of garlic powder.
  • ¾ cup of onion powder.
  • 2 tablespoon of fresh Dill weed.
  • 1 tbsp. of the ranch mix above.
  • 1 cup of your own choice of mayonnaise.
  • 1 cup buttermilk or any substitute you like.
  • A ¾ cup of your own homemade sour cream.
  • ½ tsp. lime juice.

Instructions:

Mix all of the ingredients in a bowl by whisking it well. Stop when it looks rich and creamy. Refrigerate it to thicken the dressing. Serve it when needed.

There you go! This ketonic diet is new to me, but I can see that its aim is a healthy way of eating. For a start, you can try the recipes above and match them with your salads. In the long run, you can create your own.

Don’t forget us when you have made your own keto salad dressing version. Drop a message and share it!

Heat On! The Five Best Ways To Reheat Tamales – GimmeTasty.com

Ingredients, Main Dish, Meat, Recipes, Special Cravings

When one thinks of Mexican cuisine, a crunchy taco and beefy or beany burrito come to mind. However, one dish that I believe is even better than those two is the traditional tamale. For those unfortunate enough not to know what this fantastic dish is, sit back and enjoy this culinary lesson.

Tamale is a classic dish derived from Mesoamerican cuisine. While there are plenty of variations on this dish, the recipe is made of dough that’s steamed inside a corn husk or banana leaf. This gives the dough a distinct flavor and fantastic corn (or banana leaf) aroma.

The history of tamale is a rich and interesting one. It originated thousands of years ago, and the first pictorial reference to it was found in 100AD in Guatemala. The tamale was also used by the Aztecs and Mayas as a means of taking food along with them on long journeys. Apart from being the perfect lunchbox meal in South America and Mesoamerican areas, it was also considered to be devine food.

Tamale has gradually evolved over the years. The dough in Mexico is filled with lard and sweet and savory (pork or chicken) fillings can be added. Mexicans take tamale seriously, as making them is almost a ritual to them. Tamale also plays a pivotal role in some of their festivals and fiestas.

In Spain, they have tamale filled with tomato sauce. This is called the green corn tamale. In Trinidad and Tobago, tamale is called pastelle, and is an extremely popular Christmas food. They are filled with meat fillings, raisins and other seasonings. While in Asia, they have tamale dishes with meat, seafood, or coconut milk fillings!

As you can see, tamale is a very well-traveled dish that crosses cultures and is extremely popular!

So today, I want to help those of you who love munching tamale (which includes me, of course!). If you have cooked too much and have a lot of leftovers, then reheating them the next day again is a big no-brainer (nothing could be sadder than wasted tamale). However, heating tamales the right way is no easy task, as they can end up dry and starchy if you are not careful. So today, I want to help you learn how to heat tamale properly.

So get your Mexican hats and fiesta face ready, because here are the five best ways to reheat tamale.

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Tamale Reheating

Five Best Ways To Reheat Tamale

1. The Oven Is Your Best Buddy!

The almighty oven is one of the best ways to heat tamale. While it will take a bit longer than the other methods included on this list, the wait is well worth it.

The first thing to do is preheat the oven to about 220 degrees Celsius. As you are waiting for your oven to get hot, wrap the tamales in tin foil twice and place them in an oven-safe pan, making sure that you space the tamale out. Place them on the middle rack inside your oven and wait for twenty to twenty-five minutes.

  • Pro Tip: Take your tamales out halfway through to make sure that the dish is heated evenly.

2. It’s Pan Time!

The pan is another great way to reheat tamale, and the sear of the pan adds a desirable crunch to the dough. Start by peeling the husks from the tamales and throwing them away. Prepare your pan and set your stove to a medium heat, then add one teaspoon of canola or olive oil and wait for about two minutes (you will notice a bit of smoke when the oil is ready). Once the pan is sufficiently heated, slowly add the tamales.

Cover your pan with a lid. The whole reheating process should be finished in about eight minutes. Keep flipping the tamales every now and then to ensure they are heated evenly. Once the tamales have a golden brown color on each side, they are done. Serve hot on a plate and enjoy!

3. Time To Steam!

Using a steamer is another excellent and easy option. All you need to do is to fill your steamer pot with about ¼ of clean water, place it on your stove, and set the heat to medium. Allow the water to heat up for about eight minutes. Put your tamales on the rack (line them up so that they don’t touch one another) and place in the steaming pot. Make sure the tamales don’t touch the boiling water.

Cover the steaming pot and leave the tamales for about 20 minutes. Check them once in a while to see how they are doing, and once you feel they are cooked thoroughly, serve them hot and enjoy.

  • Pro Tip: Use a food thermometer if you are not experienced enough in the kitchen. Cooked tamales should have an internal temperature of at least 165 degrees Fahrenheit.

4. Pull Out The Deep-Fat Fryer!

A deep-fat fryer is a fantastic option if you want the crispiest tamale! First of all, make sure your tamales have been just refrigerated and not frozen. Preheat your deep-fat fryer and set it to medium, and use canola oil for this one. Once the oil is hot, put your huskless tamale in the deep-frying basket and slowly lower it into the hot oil. Be very extra careful when you do this!

Leave the tamale in the deep-fat fryer for about three minutes. When he tamales get a golden brown texture on each side they are done. Put the tamales on a cooling rack before eating!

  • Pro Tip: While this is one of the tastiest ways of reheating tamale, it is also the unhealthiest. Bear this in mind if you want to cut back on unwanted fat and calories.

5. There’s Always The Microwave

If you are really feeling lazy and just want some tamales without any fuss, then there is always the microwave. Simply put your refrigerated tamales in a bowl or plate and cover it with some damp paper towels (after making sure that it is not dripping). Put the tamales in the microwave and blast it on high for about thirty seconds. Flip the tamale to the other side and replace the damp paper towel with a new one and cook it again for another thirty seconds.

If you feel that the tamales aren’t cooked enough, keep adding another 10 seconds of cooking time until they are done and ready to serve. 

  • Pro Tip: While this is certainly the easiest option, expect your tamale to be on the soggy side. The damp paper towels can help to ensure that the tamales don’t completely dry out.

Have A Fiesta In Your Kitchen!

What’s not to like about tamale? It’s convenient, has a fantastic backstory, is extremely tasty and it won’t pack on the pounds, despite being very filling. No wonder the world is crazy about this dish! So the next time you are planning to pack your lunch, think about tamale. It tastes great, and as our list shows, it is effortless to reheat!

I definitely had a blast writing this list. I not only cooked some tasty tamales, I also learned a lot about its history. Food sometimes tastes better when it has a great story accompanying it. I really hope that I’ve helped you in the kitchen today!

Did you enjoy the article today? If so, then feel free to share it with your friends and family who are also tamale crazy. And if you have any suggestions or stories about reheating this lovely dish, then please write them down in the space below. So go get your sombrero out and start cooking yourself some tasty tamales!

Chili Bottom Line: What's Best To Eat With Stuffed Peppers For Dinner?

Food Preparation, Kitchen Techniques
Chili Bottom Line: What’s Best To Eat With Stuffed Peppers For Dinner?

Do you love bell peppers? You know, those large red or green peppers that typically end up as a pizza topper or in a bed of salad. You can also see them in many Mexican dishes, like fajitas and burritos, as well as Asian stir-fry cooking. Truly, the humble bell pepper can be seen virtually everywhere.

Well, if you love munching on these vibrant goodies, then you will definitely love what we are going to talk about today.

One of the things most often say about this fantastic fruit (yes, pepper is technically a fruit) is how plain and boring it is when eaten by itself, but there are numerous ways that you can serve with bell peppers that give it that extra pizzazz. One great way is to stuff them with a variety of meat, cheese, and veggies. There are dozens of ways to make your own stuffed peppers. Here are a few examples of stuffed bell pepper fillings.

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Best To Eat With Stuffed Peppers For Dinner

Find The Right Stuffing For You!

Ground beef, tomatoes and cheddar cheese: Cook some ground beef, chopped onions, tomatoes, and peppers in a skillet. Stir until the meat is brown and add Worcestershire sauce. Top with a good serving of shredded cheddar cheese and mix until the cheese has melted, then stuff it inside the boiled bell pepper cups.

Chili Bottom Line: What’s Best To Eat With Stuffed Peppers For Dinner?

Tomatoes, pesto, rice and goat’s cheese: Chop some tomatoes and cook them in a skillet, then add cooked rice and mix in about two tablespoons of pesto. Keep stirring until the ingredients are well mixed. Add some sliced goat’s cheese on top and keep cooking for about 6 minutes, then stuff it inside the boiled bell pepper cups.

There are many more bell pepper stuffing recipes that you can try. Just do a quick search on the internet and you will be rewarded with dozens of must-try recipes. 

What To Eat With Stuffed Peppers?

One of the most common misconceptions about stuffed peppers is that they are only good as an appetizer. I have used stuffed peppers as the star of my dish many times. You just need to know what the right pairings are to use. Here are some of my favorites:

1. Sweet And Salty Roasted Potatoes

Ah, the amazing potato. What dish doesn’t go well with this carb? So it will come as no surprise that the humble potato is one of the best pairings to eat with stuffed peppers. I suggest adding a bit of sugar before tossing the mixture of potatoes, olive oil, salt, and pepper. This will give the potatoes an added sweet crunch that compliments the spicy taste and saltiness of the stuffed peppers.

2. Sweet Potato Fries

Sweet potato is the more nutritious cousin of the potato and when it’s deep fried, it makes the perfect snack accompaniment for the salty, spicy taste of bell peppers. The added crisp of the coating of the fries will add a fantastic textural compliment to the juiciness of the stuffed peppers.

3. Rice Pilaf

If you’re making an all meat and cheese stuffed bell pepper, then pairing it with an aromatic carb, like rice pilaf, will be a perfect match. Use a nuttier grain like brown rice or red rice to add some earthiness to your pairing. I once tried making rice pilaf with almonds and sweetcorn, and I can tell you that it goes very well with stuffed peppers. This is a healthy meal that will quickly fill you up.

4. Asian Coleslaw

Western coleslaw is a great pairing with stuffed peppers. However, giving it an Asian zing will make sure your dish is tastier and spicier with a bit more edge. For speedy convenience, get a coleslaw mix and toss it in with some shredded cabbage. Then for the Asian zing, give it a dose of sesame oil, as well as Kikkoman soy sauce, white vinegar for acidity, and olive oil. Top it all with some nuts (almonds or cashews are great choices) for an East meets West fiesta.

5. Roasted Mushrooms And Cauliflowers

Roasted mushroom is another lovely accompaniment for stuffed peppers. Add some cauliflower into the mix to make it a real hearty, healthy meal. Just toss the brown mushrooms and cauliflower in with the olive oil and add chopped garlic to the mix. Give it about 25 minutes in the oven, then sprinkle seasoning on it. This is the simple recipe I like best, although some of my friends prefer to add a dash of balsamic vinegar and some cherry tomatoes. But as I always say, go with what you like best!

6. Fruits And Veggies

If you want something simpler to highlight the fantastic flavors of your stuffed bell peppers, then select some fruit and vegetables to add to the dish. Try this combination: peaches, watermelon, red onions, and cherry tomatoes. Don’t forget to choose fresh produce! Then, drizzle it with refreshing mango vinaigrette and put some crumbled feta cheese on top. Goat’s cheese is a worthy substitute for this dish. Finally, sprinkle on a little basil and you are good to go.

You can also use mango and kiwis as fruit alternatives (or add them to the dish as well if you like). Try various combinations and see which ones excite your palate the most. You can also pair the stuffed peppers with a refreshing fruit smoothie. Just think of that while relaxing on your front porch!

7. Garlic Bread

I became an immediate fan of this pairing after trying it recently. Garlic bread is generally known as a great sidekick for pasta, but you might think differently after tasting it with stuffed peppers. Just make a butter, parsley, and chopped garlic mixture and slather it over slices of French bread (my own personal favorite.) Heat it inside the oven until the butter is fully melted. The crunch and garlicky taste of the garlic bread adds an amazing punch to the juiciness of the stuffed pepper. It’s just a great and formidable pairing all around.

Now That Is What I Call A Spicy Affair!

I can’t begin to tell you how much I loved writing this list. It is fun and challenging to take some common beliefs about cooking and then play around with them. Cooking is not something that should be set in stone, or in this case cookbooks. You should an ongoing quest to be creative with your cooking and constantly try to perfect it.

So even an overused ingredient like the bell pepper, which may seem really boring, can be made exciting and fun with a bit of imagination. It just needs some fantastic food partners to give it that extra pizzazz.

I’ve listed a few of my favorite pairings above, but the there are many more you can try. All that’s required is a little creativity and some experimentation to push this humble ingredient to its limits. But then again, isn’t that what cooking is really all about?

If you have any other stuffed pepper pairings you would like to share, please write to us in the space provided below. We just love to discuss food and would love to hear from you. If you enjoyed our topic today, please share this article with your friends and family. Finally, don’t forget to keep on cooking and challenging yourself in the kitchen! Until the next time!

Easy And Unique: How To Cook the Perfect Sous Vide Short Ribs?

Food Preparation, Ingredients, Kitchen Techniques, Main Dish, Meat, Outdoor, Recipes, Special Cravings

Cooking methods are not only limited to frying, boiling, and steaming. You can also try to upgrade your skills to a whole new level by cooking in a sous vide way. Though this new method sounds sophisticated, it is actually not difficult as what you thought it is. In fact, sous vide is just as easy as sealing and temperature-controlling of foods.

From vegetable to meat, sous vide is definitely applicable to any main ingredient that you desire. And because we know that you love eating ribs as much as cooking them (Admit it!), this article would focus more on how to cook those lovely ribs in a unique way! (But for those veggie lovers out there, you can try sous vide vegetable cooking as well).

Here are some of the things you need to know about sous vide short ribs cooking.

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How To Cook Sous Vide Short Ribs

What Is A Sous Vide?

Sous-vide, a French term which means under vacuum, is a cooking method that basically involves sealing of food in airtight plastic bags and exposing them to an environment with a controlled temperature.

Usually, the exposure lasts longer than the usual cooking hours, because it lasts longer for about 6-48 hours, depending on the cuisine.

The temperature, which is accurately controlled, is set lower than normal, typically about 55 to 60°C for meat such as pork and beef. The goal is to cook them evenly and precisely with no overcooking of the outside while maintaining the juiciness inside.

Essential Features

What makes the sous vide method distinct are the following essential features that contribute to the accuracy of the cooked meat.

Temperature

The cooking temperature is based on the food to be cooked. As for pork short ribs, the temperature required and the cooking time is higher or more complex than fish due to their differences in thickness and composition.

Cooking Time

In contrary to normal cooking time in which the heating process is stopped once the center of the food reached below the target temperature, sous vide cooking continues even if the center heats up more than the target temperature.

If you think that it will cause overcooking, well surprisingly, it’s not. The total time to reach the aimed temperature is based on the thickness and shape of the pork and the water’s temperature. Furthermore, the heat is only stopped once the short ribs are tender. However, cooking time may extend up to 48 to 72 hours.

How Is It Done?

As simple as one, two, and three, your short pork ribs would already be sous vide!

1. Season

Flavor your short ribs with your favorite herbs and spice. It’s up to you what to add.

2. Seal

Place the pork in an airtight cooking pouch then seal with a vacuum sealer.

The Benefits Of Vacuum Sealing

This method is an effective way to transfer the water’s heat to the food efficiently. It has been proven that heat transfer via water is ten times more efficient than transferring heat through air. When the air between the food and the water obstructs heat transfer, cooking becomes uneven, thereby producing unsatisfying results.

With a vacuum sealer, it ensures that air is completely removed from the pouch, hence makes the cooking time more specified and the uneven cooking prevented.

Tips for Optimal Sealing

  • Don’t overfill. Save an adequate space on top of the pouch.
  • Position the pork evenly.
  • Set the speed of the sealing process to normal and moist for you short pork ribs.
  • When you notice that water starts to reach the pouch, press the Seal Only button immediately before moisture fills the chamber.
  • But if water already got into the chamber, absorb them using paper towels, wipe with soapy water, and dry it first before reusing.

3. Simmer

Just immerse the packages into a temperature-regulated water oven. Then, leave.

Why Cook In A Sous Vide Way?

1. Outstanding Taste

Dryness is not included in the sous vide vocabulary. Because the natural flavors are well infused into the meat, the pork retains its outstanding juiciness and tenderness.

Traditionally cooked steak (left) vs. Sous vide steak (right). [Via Modernist Cuisine]

2. Accurate and Consistent

Perfection is what sous vide aims. With accurate temperature control, your short pork ribs will definitely be mouthwatering.

3. Convenient

Seal and leave – the two basic steps of sous vide. If you are too busy to spend hours in the kitchen, the sous vide technique is for you!

4. Versatile

Name it, and cook it. Sous vide is almost applicable to everything from appetizer to desserts. Even liquors and syrups are part of the list.

How To Cook Frozen Sous Vide Short Ribs?

With sous vide cooking, you’ll be able to cook a fiesta of short ribs in no time! Hungry tummies will never get bored of waiting because meals will be ready quickly after the water bath cook process.

By following the steps below, your frozen sous vide short ribs will be cooked deliciously!

Via The Food Canon

  1. Cut the short ribs according to your desired sizes.
  2. Incorporate it with your favorite herbs and spices.
  3. Seal using a vacuum sealer.

You can also use the freezer:

  1. Season the vacuum sealed pork and cook them together at 56.5°C to 60°C.
  2. After cooking, chill the pouches for 30 minutes in ice water.
  3. Label with the date and Freeze.
  4. Reheat at cooking temperature (56.5 – 70°C) for 45 minutes.

What Are The Different Recipes For Sous Vide Short Ribs?

1. Classic Sous Vide Short Ribs

Satisfy your taste buds with this jaw dropping sous vide recipe. The pork’s flesh are well blended with fine herbs and spices which made this recipe extraordinary than the normal pork ribs.

Yield: 4.

  • Ingredients
  • Instructions
  • 2 racks of short pork ribs.
  • 12 tablespoons (160 ml) your favorite BBQ Sauce.
  • Salt and pepper.
  1. Preheat the water oven or bath to 61.5°C.
  2. Pull the rib racks’ back and cut the rack into halves.
  3. Sprinkle the rack with salt and pepper and brush the entire meat with barbecue sauce.
  4. Place the 2 racks separately in large cooking pouches. Seal in a vacuum sealer.
  5. Immerse the pouches in the water and cook for 12-48 hours.
  6. Preheat a pan to high heat.
  7. Take out the racks and brush them with BBQ sauce.
  8. You can sear the racks for a minute to caramelize the surface.

2. Fried Spicy Sous Vide Short Ribs

Via Serious Eats

Spice up your meal with this perfectly cooked ribs. Immersed in sesame oil, chili, and soy sauce, you’ll experience the sous vide cooking on an extreme way with this special recipe.

Yield: 4.

  • Ingredients
  • Instructions

2 slabs of short ribs.

For the Marinade:

  • 3½ cups water.
  • 3/4 cup soy sauce.
  • 6 tbsp. apple juice.
  • 1 tbsp. chili pepper.
  • 5 tbsp. mirin.
  • 2 tbsp. sesame oil.
  • 2 pears, chopped.
  • 1 onion, chopped.
  • 2 tsps. ground pepper, fresh.
  1. Preheat the water oven or bath to 60°C.
  2. Combine all ingredients into a blender.
  3. Heat the combined product over a stove for 10 minutes.
  4. Seal in a freezer bag then seal in a vacuum sealer.
  5. Place them inside the oven or bath and cook for 48 hours.
  6. Remove the pouch from water bath.
  7. Take out the ribs and let it dry.
  8. Strain the liquid that remained from the pouch to a pot. Boil for 10 minutes.
  9. Remove the bones and fats of the ribs. Slice them into small pieces.
  10. Heat oil over a pan.
  11. Fry until golden brown.
  12. Serve with sauce and assorted vegetables.

3. Sous Vide Roast Beef

Who would have forgotten roasted beef? Though compared with frying, roasting itself is quite tedious. It may even leave the beef overcooked! But, sous vide has come to save the day.

  • Cooks: 131°F (55°C) for 12 to 48 hours.

Yield: 8.

  • Ingredients
  • Instructions

For the Sous Vide Sirloin Roast:
(Note: You can use any part of the beef. I only used sirloin for specificity).

  • 5 lb. sirloin beef roast.
  • 1 tbsp. garlic powder.
  • 1/2 tbsp. ancho chili powder.
  • 1 tbsp. paprika powder.
  • 3 rosemary sprigs.
  • 3 thyme sprigs.

For the Crust:

  • 10 garlic cloves.
  • 6 rosemary sprigs.
  • 6 thyme springs.
  • 5 tbsp. sweet marjoram.
  • 5 tbsps. olive oil.
  1. Pre-heat the water bath to 55°C.
  2. Add with salt, pepper, paprika, garlic, thyme, rosemary, and chili to the pouch.
  3. Seal the roast in a Ziploc then cook in a water bath for 12-48 hours.
  4. Once done, preheat the oven to 450°C.
  5. To make the paste for the crust, mix marjoram, rosemary, thyme, garlic, and olive oil in a blender.
  6. Take the roast beef out of the pouch. Let it dry.
  7. Place it on a roasting tray. Spread the paste on the entire meat.
  8. Start roasting.
  9. Serve with turnips, mashed potatoes, or a side salad.

After a long tiring day, you deserve this unique and most accurate way on cooking short ribs. Hopefully, you’ll be able to apply them all in your kitchen.

In case you have any suggestions or questions with regard to the cooking of sous vide short ribs, you can comment it here. We are happy to answer them all!

The Chef's Food Art: What Makes a Coulis Extra Special?

Food Preparation, Ingredients, Kitchen Techniques, Vegetables

Did you ever wonder what’s the syrup-like garnish poured on top of the dish to make it more attractive? From appetizers to desserts, this secret plate decoration weapon of chefs has been present to all dishes, especially in fine dining restaurant settings.

Be it in a form of a fruit or a vegetable, coulis, even on its least amount, adds beauty to the overall appearance of the dish itself.

So, to have further information on what this secret is all about, here are the things you need to know more about a coulis.

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What Is A Coulis?

What Is A Coulis?

Correctly pronounced as [koo-lee], it is a puree of a creamy blended paste made out of fruits or vegetables. Some creative chefs, on the other hand, strain or dilute preserved fruits or jams with a simple syrup or water.

In addition, coulis could also be made extra sweet with some sugar. Spices and acids such as a citrus juice could also be used as a seasoning. A product of the chef’s creative mind, coulis is the restaurant’s secret art on making the plates more attractive to its customers. It does not just add flavor, but it also adds an astonishing elegance.

However, as a general cooking rule, too much and too less is not good for the dish. When people tend to add or diminish an ingredient’s quantity with the belief that it would taste better, the results became the opposite. Accuracy is the key. Too many ingredients might make your coulis’s flavor and appearance muddy and unattractive, respectively.

What we aim here is to make the dish mouthwatering in just a glimpse. At first glance, would you consider eating a seared scallop poured with a muddy-like puree? Of course, not.

Some examples of coulis are raspberry, roasted red pepper, strawberry, and tomato.

How Did It Start?

The term was originally derived from a French word “couler” which means to flow or to strain. In contrary to how it is defined today, coulis was not initially regarded as a puree, but a strained juice from a cooked meat.

As time goes, it was changed into a thick consistency soup from pureed fish or meat. However, this type became not so popular so it then evolved into shellfish soups. Lastly today, ‘cullis’ is referred as a puree or a strained gravy or broth usually used either as a condiment or a food garnish.

What Are Its Uses?

There are a lot of creative ways on which you can use a coulis. Here are some of it:

1. Flavor Additive

Most of the time, it is used as a complementary flavor for vegetables and meat dishes. The blended tastes of the coulis and the main dish itself make the taste buds crave some more.

2. Plate Decoration

Yes, do not underestimate the power of the coulis to attract customers within a glance because it really can. Be it on a form of red dots, circles, pools, and swirls, coulis adds 20% of the dish’s overall appearance impact. It stimulates and unleashes the chef’s creative juices when it comes to food preparation.

3. Soup Garnish

When it comes to soups and sauces, coulis never fails to make a dull and bland-looking soup interesting.

4. Toppings

Fruit coulis like strawberries and cherries are usually used as dessert toppings. The fruits are meticulously sieved using a chinois strainer resulting to the smooth and rich appearance of a coulis. This coned-shape type of strainer is exclusive for soups and purees due to its fine mesh.

How To Make A Coulis?

Making a coulis is quite easy because it is just a matter of mixing and straining ingredients. But, you just really need to exert some physical effort. With just at least 15 minutes, you’ll be able to make one on your own!

Here are the steps on how to make these three common coulis recipes that you might like:

Strawberry Coulis

Yield: 1 cup.

  • 1 cup strawberries, quartered.
  • 1/8 cup water.
  • 1 1/2 tbsps sugar.
  • 1/2 tbsp lemon juice.

Instructions:

  1. Mix all ingredients in a blender until very smooth.
  2. Pour it on a chinois strainer to remove the seeds.
  3. Refrigerate.

Tomato Coulis

Yield: 2 cups.

  • 2 tomatoes, quartered.
  • 2 sun-dried tomatoes, strained.
  • 1/2 garlic clove.
  • 1 1/5 tbsp virgin olive oil.
  • 2 ½ basil leaves.
  • Pinch of red pepper.
  • Kosher salt.
  • Ground black pepper.

Instructions:

  1. Mix all the ingredients except salt and black pepper in a blender.
  2. Add a pinch of salt and black pepper.
  3. Refrigerate.
  4. Serve with green vegetables.

Mango Coulis

Yield: 1 ½ cup.

  • 1 medium-sized mango, very ripe.
  • 1/2 tsp lime juice.
  • 1 tsp orange juice.

Instructions:

  1. Cut the mango into halves then create a cross-score like a tic-tac-toe pattern.
  2. Turn the cuts inside out and place the mango cubes in a blender.
  3. Combine the cubes and the lime and orange juices until smooth.
  4. Strain to remove the fibers.
  5. Boil quickly the strained puree. Just for about 2 minutes.
    Tip: You can add more juices depending on your taste.
  6. Refrigerate.

In conclusion, dishes would become dull and ordinary without a little addition of design. With coulis, cooking becomes an art.

We hope you have learned a lot! As a little favor, we would like to hear it from you. Please leave a comment of what you think of the article and might be kind of giving more of your coulis recipe ideas. Thank you and have fun cooking!