Nice if we can make own ice crem in house owhhhhh

• In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer or egg beater. Beat until thoroughly smooth and creamy. (A couple of minutes by hand.)
• Put cream, 1 cup of the milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.
• While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside.
• Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream, milk and vanilla. Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180°, 5 to 7 minutes. (You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough.) Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.
• Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath. Let cool completely, stirring until completely chilled.
• Freeze custard in an ice cream maker according to manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) If you serve the ice cream immediately, it will probably be pretty soft. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.

Make mayounise in you home!!!!!!......its easy.....

Place egg yolks, mustard, lemon juice and a good pinch of salt into a bowl, preferably one with a narrow base (a narrow-based bowl will help your mayonnaise to emulsify more readily, as all the ingredients occupy a smaller surface area). Using a hand whisk, beat ingredients until well blended.

Start adding combined oils to egg yolks, a few drops at a time, whisking well after each addition. Once mixture starts to thicken, you can start slowly pouring in the oil in a thin, steady stream, whisking continuously (this step is always a little easier with a second pair of hands; one pours while the other whisks).

When all the oil has been added, check the taste and consistency of mayonnaise. Add more lemon juice for extra sharpness and season to taste with salt and pepper. If you prefer a thinner consistency, whisk in 1-2 tbs boiling water. Store mayonnaise in an airtight container in the fridge for up to 1 week.

Make a rose garnish from a tomato ehmmmm let see

Step 1

Choose a nice large tomato with smooth skin. Using a sharp knife (not a peeler) peel the skin from the tomato starting from the top and going down by spiral. Try to peal as close to the skin as possible to make a one piece peel.

Step 2
Starting from one end roll the peel making a rose. Roll it tight at first and looser near the end of the peel. Hide the end underneath the rose. Discard the center with seeds or use it to make a tomato sause for your pasta.

Step 3
Tomato rose garnish
Place a ready rose garnish on the plate. Make one or several roses. Use as a garnish for steak, fish, chicken, mashed potatoes

The top 10 chefs best in the world!!!!!!!!!!!!!!!!!!!!!!!!!

• Gordon RamsayGordon Ramsay, U.K.'s only chef to be awarded a total of ten Michelin stars, is a giant name in the culinary industry. Gordon James Ramsay, born on November 8, 1966 in Johnstone, Scotland, turned to cookery at the age of 19. He worked under Albert Roux and Pierre White in London and Guy Savoy and Joel Robuchon in Paris before he was offered the position of head chef of Aubergine restaurant in 1993. Ramsay is a high profile British chef and currently one of only three chefs in the country to hold three Michelin stars for their restaurant.He is a household name in the UK; he presents TV shows about competitive cookery and food. He is famous in the United States as the host of FOX's Hell's Kitchen.
  

• Paul BocuseHe is the father of French culinary art, a legend who has been around for decades. Bocuse is one of the finest chefs associated with the term nouvelle cuisine. Unlike the traditional haute cuisine, nouvelle cuisine is less opulent, rich in calorie and stresses the significance of fresh, high quality ingredients. In the year 1975, Bocuse created the world renowned soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been the major attractions in his restaurant near Lyon as Soupe V.G.E., V.G.E being the initials of former president of France Valéry Giscard d'Estaing.

• Bobby FlayCritically praised chef/restaurateur, award-winning cookbook writer and television personality, this flame-haired Iron Chef is one of America’s high profile chefs. Flay ventured into the culinary market at 17, and has earned a reputation for exemplary dishes that blend elements of southwestern cuisine with international tastes.

• Anthony BourdainBourdain is the executive chef at Les Halles in New York City, and has over 20 years of culinary experience working in professional kitchens in all around the globe. Apart from being a chef of immense repute, he’s a graduate of the Culinary Institute of America and has penned down a multitude of fiction and non-fiction works. Currently, Bourdain can be seen as the host of the Travel Channel's cookery and cultural adventure program, Anthony Bourdain: No Reservations.
  
  
• Rocco DiSpiritoRocco DiSpirito was born on November 19, 1966 and was raised in Jamaica, Queens. His culinary experience began when he was eleven in his mother Nicolin's kitchen. By the age of 16, DiSpirito entered the esteemed Culinary Institute of America, Hyde Park to hone his culinary skills. He graduated in 1986 and studied abroad at Jardin de Cygne in France. DiSpirito is famous for his Italian-American dishes and his unique fusion cooking.




• Thomas KellerWidely considered as one of America's finest chefs, Thomas Keller is chef and owner of The French Laundry in the Napa Valley of Yountville, California, Bouchon in Las Vegas and Per Se and Bouchon Bakery at The Time Warner Center in New York City. He and his landmark restaurant, The French Laundry, have been acclaimed with multiple awards. In the year 2005, Per Se was awarded a three-star rating by the Michelin Guide, making Thomas the first and only American born chef to receive two three-star restaurants. He has also penned down many award-winning books like The French Laundry Cookbook and Bouchon Cookbook.

• Wolfgang PuckWolfgang Johann Puck born on July 8, 1949 is an Austrian-American celebrity chef, television personality, businessman and restaurateur, based in Los Angeles. Puck has been recently named as the highest-earning chef on the Celebrity 100. He owns a huge selection of restaurants, ranging from high end restaurants like Spago, Cut, Chinois, and Postrio to the casual ones like Wolfgang Puck Express and Wolfgang Puck Café.
  
  
• Todd English William Todd English is a celebrity chef, highly acclaimed author, entrepreneur, restaurateur, and television personality based in Boston, Massachusetts. Cooking with Todd English, a culinary show that appears on a public television and is produced by Connecticut Public Television, made him a household name. His flagship restaurant, Olives, located in Charlestown, is one of the popular restaurant brands in the nation
  
• Emeril John LagasseEmeril John Lagasse is a French-Portuguese-American restaurateur, celebrity chef, television star and author. Emeril is the chef-proprietor of many world-famous restaurants in the United States. Emeril's restaurants boast of receiving critical praise and top ratings from the prestigious magazines of the culinary industry.
  


• Charlie TrotterCharlie Trotter is a Chicago based celebrity chef, restaurateur and a television personality. Trotter ventured into the culinary industry in 1982 after graduating with a degree in political science from the University of Wisconsin. Stay connected to mydearvalentine.com to glean insight into world’s best chefs.

becoming a chef

• Chefs are responsible for preparing many dishes which are of high quality, day after day and night after night, and within cost. The duties of Chefs are to plan the menu, determine the price and how much it will cost to make the dish. They order supplies, hire cooks and other kitchen workers and supervise the preparation of food. But being a chef not only means that you have to be able to cook good dishes, it also means that you have to be creative in serving those dishes.


• Chefs, cooks, and food preparing worker work primarily outside, in restaurants or, sometimes, in their own company. Chefs or cooks have to have at least a high school diploma.


• Chefs also have the more difficult cooking duties, prepare the specialties of the restaurant, and develop their own recipes. Large hotels, clubs and restaurant chains hire an Executive Chef who coordinates planning, budgeting and the purchases for all the food operations.


• Cooks and Chefs are on their feet throughout their work day, and during mealtimes must work under pressure. They face such hazards as cuts and burns, and may be exposed to oily mists, dusts, fumes, and smoke.

Cut Up A Whole Chicken Be a Six Pieces

1. Remove the legsPlace the chicken breast side up on a solid cutting board. Pull one leg away from the body and cut through the skin between the body and both sides of the thigh. Bend the whole leg firmly away from the body until the ball of the thighbone pops from the hip socket. Cut between the ball and the socket to separate the leg. Repeat with the other leg.

2. Divide The LegsPlace the chicken leg skin side down on the cutting board.
Cut down firmly through the joint between the drumstick and the thigh.

3. Remove The WingsWith chicken on it's back, remove wing by cutting inside of wing just over joint. Pull wing away from body and cut from down through the skin and the joint. Repeat with the other wing.

4. Cut Carcass in Half Cut through the cavity of the bird from the tail end and slice through the thin area around the shoulder joint. Cut parallel to the backbone and slice the bones of the rib cage. Repeat on the opposite side of the backbone.

5. Remove The BreastPull apart the breast and the back. Cut down trough the shoulder bones to detach the breast from the back. Cut the back into two pieces by cutting across the backbone where the ribs end.

6. Cut Breast In HalfYou may leave the breast whole if your recipe requires. To cut in in half, use a strong, steady pressure and cut downward along the length of the breastbone to separate the breast into two pieces.

what is cross contamination?????

Cross Contamination is when we carry bacteria from one object to another object from one object to a person, or from person to person. We can cross contaminate our food by failing to wash our hands before we cook and

Failing to use separate plates for cooked and uncooked food. Failing to prevent cross contamination in your home may result in foodborne illnesses. Which may causes diarrhea, nausea, vomiting, dehydration, and abdominal cramps. You can prevent cross contamination by using the following suggestions:

• Wash your hands thoroughly. Before you prepare and cook your food, this step is important to prevent contamination from the restroom. It is also important to wash hands after preparing raw meat. You prevent spreading the germs from the uncooked meat to the cooked meat. If you sneeze or cough it is also important to wash your hands to prevent spreading illness.
• Use separate dishtowels or sponges for each stage of preparation. These may be a haven for bacteria. If you clean the counter off after preparing uncooked meat, make sure you use a different towel or sponge. You can rid them of bacteria by soaking in a bleach solution for a couple of hours.
• Keep raw and cooked foods separate from each other. Don't use the same containers. In addition, don't put on the same shelf of the refrigerator. Place raw meats on the bottom shelf in the event that it leaks it will not contaminate your other food.
• While you are cooking, also use separate cooking utensils. For example, avoid using the same spatula you used on raw food to serve the cooked food.
• Cross contamination can be avoided by using the above techniques and using common sense. Protect yourself and your family from harmful bacteria, which may make you sick.