Watching cooking videos can actually be therapeutic. It relaxes your brain and boosts your imaginations.
The cooking in this video is one you haven’t seen before. A stuffed burger delicately prepared. Relax and enjoy 😉
Video from AlmazanKitchen.
#food #loveroffoodvideos #therapy #flair
Pairing Knife:
This is a small chefs knife. Used for same tasks but on a smaller scale.
They are great for peeling, mincing and detailed cutting. It is not advisable for cutting hard vegetables since its light weight can cause you to use an unsafe amount of force.
This video explains in great depth.
#kitchenknifeseries #pairingknife #smallscalecutting #flaircateringservices
What healthy habits do you already do that is helping you the most now?
Please share so we all learn from each other 👇🏾👇🏾
#healthyhabits #covid19 #lockdown #flaircateringservices
What do you want to make today?
Hola Amigos! What for lunch today!
Instant Shrimp Salad recipe! Easy!
Servings: 6
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Total Time: 15 Minutes
Ingredients
2 pounds large shrimp (31-35 per pound), shell-on and deveined (see note)
1/2 cup mayonnaise, best quality such as Heinz
1-1/2 teaspoons Old Bay seasoning
2 teaspoons white wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 cup finely diced celery
1/4 cup finely sliced scallions, white and green parts
Instructions
Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes (the water needn't return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Shell the shrimp and devein if necessary.
In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the cooked shrimp, celery and scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. The salad will keep for 2 days, covered, in the refrigerator.
Note: If using cooked PEELED shrimp, you'll need just 1 pound.
Know how to make CAULIFLOWER FRIED-RICE? here is how, Quick and easy! Tag a friend who will love to try this out
Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Ingredients
Vegetable oil
2 large eggs, beaten
Salt
1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)
3 garlic cloves, minced
1 tablespoon finely chopped fresh ginger
One 2-lb head cauliflower (or 2 pounds ready to cook' cauliflower)
4-5 tablespoons soy sauce (use gluten-free if needed)
1/4 teaspoon red pepper flakes
1 teaspoon sugar
1 cup frozen peas and carrots
1 teaspoon rice vinegar
1 teaspoon Asian sesame oil
1/4 cup chopped cashews or peanuts (optional)
Instructions
Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)
Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.
Themed Cooking Class on February 1, 2018
#videos #catering #cooking #themedevents #domestic #training
Themed Evening Cooking Classes at Flair
Two hours after work.
Amazing experience.
World class culinary experience.
Next class: February 1, 2018
#flairsince1968
#flair
#cooking
#classes
