tan fácil y más buena
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Autor: King
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#Inverted Syrup
A guaranteed success.
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The World of Empanadas, Part 1
There are two kinds of empanadas, those made with puff pastry and those made with bread dough. There are two subcategories under each, good empanadas, and bad empanadas. Ours, of course, will be delicious!
Puff pastry empanadas we’ll leave for the next post. We’ll make a puff pastry from scratch that won’t give us any trouble to make over and over again. Today we’ll focus on the empanadas made out of bread dough, much more versatile, easy, low-cost (depending on the filling), and hardy.
We know that empanadas are a sort of fast- food, but let’s pinpoint the meaning and origin of this healthy and delicious way to eat anywhere in the world. They are perfect for any occasion or time, and servable cold or hot, formally or informally…and with the right technique and materials, they’re always a healthy solution.
An empanada is puff pastry dough, shortbread pastry, or bread dough stuffed with a salty or sweet filling. Meat, fish, fruit, vegetables, this is where empanadas really create a culinary world of their own. There are variations in almost every kitchen and every Hispanic country or country with Latin origin, like the Greek pita or the Italian panzerotti.
Here I’ll orient the post towards the when and why. The how is important, but at its core it’s just following a recipe that allows for little variation and is very simple. Let’s focus on the ‘when’ of the empanada. When do we prepare an empanada? And, why do we prepare an empanada?
If we use our imagination and make a few preparations we can serve empanadas at any occasion. The results will be surprising, and your guests may remember them, and the occasion, for life. Why serve empanadas even when the situation doesn’t call for it? Because that’s the best way to surprise. If you do it well, success is guaranteed at any occasion.
We’re going to combine different fillings with different dough. Which we use will depend largely on the number of guests and the ingredients we have at the momento
Empanada de bacalao encebollado con frutos secos con masa de pipas
Empanada de atún con masa de pimentón
Empanada de lagarto ibérico con frutos secos con masa de jamón.
Empanada ratatoille con masa de albahaca
Empanada de mejillones con masa de albahaca
Empanadillas de cabello de ángel y crema
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Cutting Styles in the Kitchen
The importance of controlling a knife goes beyond showmanship and theatrics. A flashy cut does not guarantee the best final result, or safety for that matter.
All cuts should be clean and just that, cuts. Crushing the food will extract the juice and change the texture and overall appearance of the dish.
For this reason it is imperative to have the proper equipment: table, knife, and good light. Each type of ingredient has a knife specifically designed for the perfect cut.
Another thing to keep in mind is technique. This requires a good instructor and lots of practice.
First let’s focus on cutting styles for vegetables (potatoes, etc.). In many cases these cuts are also useful for other types of ingredients.
Allumette: This julienne-style cut creates very thin strip slices. Perfect for Golden Cod or garnishes, etc.
Chips: Finely cut slices.
Souflé: Although more popular in the past, it’s still wonderful to see this garnish, usually with roasted dishes. Cube the peeled potatoes, sweat or poach on low heat and later finish in hot oil at about 180 C.
Tourné: More than a cut, this gives shape to the vegetable.
Batonnet: A meticulous cut that creates sticks of uniform size.
Baton: A rougher and thicker cut than the Batonnet.
Spanish Cut: Thick potato slices, roughly 1 cm in width.
Cubed: This cut is used in potato dishes accompanied by a sauce: mayonnaise, garlic mayonnaise, brava sauce, etc.
Pont-neuf: The thickest and most common Spanish cut. Ideal for garnishes, in long, rectangular sticks.
Ruffle/Waffle: It is important to have a good grater available. This combines two cuts, after each turning the potato 90 degrees, after each forming a ruffle.
Noisette: Balls made with the help of a special spoon called a “baller” (also called a “melon-baller”). Very useful for potatoes and some fruits, like melon.
Wedge: A crude cut usually ending in the breaking of the potatoes during cooking, ideal for soups and stews.
Baker’s Cut: Thick slices intended for slow cooking or baked recipes.
Vichy: The ideal cut for longer vegetables like carrots, creating thicker and round slices.
Other popular cutting styles in the kitchen include:
Mirepoix: An irregular cut that doesn’t go for appearance, used in sauces, soups, etc.
Julienne: Creates long, very fine slices.
Brunoise: A fine dice-cut, small and uniform cubes, intended for stir-fry, soups, and garnishes.
Concasé: The same cut as the Brunoise, but specifically for peeled tomatoes.
Jardiniere: Cut into thicker strips or sticks.
Macedoine: This is a diced cube, larger than the Brunoise cut.
Chop: A finer and more irregular cut than the Brunoise. Usually intended for herbs.
Ideal para un picnic.
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#receta CLARITAS DE GAMBAS Y CANGREJO
Este sabroso #aperitivo nace de la necesidad de aprovechar las claras de huevo que siempre nos sobran. Ya estaba bien de merengues!
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#receta EMPANADA DE BACALAO CON HIGOS.
La fruta debe ser un ingrediente natural en nuestras #recetas; en verano, un imprescindible.
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#receta AJOBLANCO
Una #sopa fría que te hará soplar|
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#recepta AJOBLANCO
una #sopa freda que et farà bufar.
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#receta CANELONES DE CARNE
Abrimos el cofre de las #recetas de familia.
