Chef/Culinary Talk with Cooking Tips

[Peenut]

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naa bro...bago2x ra gani mi nka palit ug dijon mustard ngad2 sa supermarket...mga 190+ man guro ang amo gpalit bro...

pila na ka grams ang imung gipalit bro?

[upak!]

if you can't find dijon mustard you can use the regular yellow mustard at a little vinegar and honey

[Peenut]

if you can't find dijon mustard you can use the regular yellow mustard at a little vinegar and honey

ahh.. if I combine those, It will result as a Dijon Mustard?

[upak!]

ahh.. if I combine those, It will result as a Dijon Mustard?

yes, happy cooking

[Peenut]

yes, happy cooking

thanks dude.... btw, any specific brand of honey and vinegar?

[tonioyantao]

Any of u guys naka try na ug 'sous vide'? Um, basically murag vacuum packed raw food cooked in hot water at stable temperature.. Read something about it sa magazine, and intrigued lang kaayo ko..

Sous-vide? yup i tried this cooking method.
vacuum pack nimo ang meat or any ingredient that you fancy and cooking it immersed in water under or slightly above poaching temperature for hours...
it's not easy maintaining a constant temp of 60c for more than 4 hours is pretty hard without proper equipments. mangita nalang ka ug paagi.

mga chefs asa naman mo! share ideas. unsa gamit ninyo pang sous vide?

[upak!]

thanks dude.... btw, any specific brand of honey and vinegar?

ideally wine vinegar but if you don't want to buy the whole bottle you can add a little pineapple juice (unsweetened) to your vinegar. this is also what i use i lieu of very expensive saki, merin, and the fruits and veggies required to make teriyaki sauce.

[tonioyantao]

thanks dude.... btw, any specific brand of honey and vinegar?

white wine vinegar. or cider vinegar.
remember this is only a short cut in making a "prepared mustard" yellow mustard. taste like or close to dijon.
but never a dijon. lets be clear about that.

if you want to try making home made dijon style mustard. you can try this one.

it is quite easy to make.

150 grams finely chopped white onion.
2 cloves finely chopped garlic
100 grams or half a cup mustard powder you can get it at ayala white ang color ani niya.
30 grams honey
15 grams oil. coconut oil is fine.
1 tsp hot sauce.
salt and pepper
1.5 cup white wine.
1/4 cup white wine vinegar.

Combine white wine vinegar garlic and onion. in a saucepan let it simmer for 5 mins. and let it cool then strain.

In a bowl add the mustard powder and slowly add in the strained liquid. whisk away! just make sure no lumps are formed.
add the honey sugar oil hot sauce.

you have to cook it back in the saucepan in LOW Heat. stir until thick, add salt and pepper to taste.

the flavors will be quite milder but after a few days it starts to intensify. keep it in the fridge.

dont expect that you'll get it the first time some mustard powder are stronger and some brands are milder that you have to figure out yourself with little practice. if you dont want to waste a lot of ingredients. you can start by dividing the recipe in half. adjust the amount of ingredients to suit your taste.

this is only a BASE "naked" recipe.
feel free to add herbs if you want. i find tarragon, thyme or even oregano works well.

[Peenut]

ideally wine vinegar but if you don't want to buy the whole bottle you can add a little pineapple juice (unsweetened) to your vinegar. this is also what i use i lieu of very expensive saki, merin, and the fruits and veggies required to make teriyaki sauce.

thanks for sharing..

btw, naa diay saki ang teriyaki bro?.. or it depends only on the main ingredient?

kai when we make chicken teriyaki, mirin, hondashi, sugar, etc ra amoa...heheh la na lain sagol..

[upak!]

thanks for sharing..

btw, naa diay saki ang teriyaki bro?.. or it depends only on the main ingredient?

kai when we make chicken teriyaki, mirin, hondashi, sugar, etc ra amoa...heheh la na lain sagol..

if you want it to be traditional and authentic yes it's with saki