SUDUT INFO :: KAMUS MASAKAN

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Miso - fermented soy bean paste used mostly in Japanese soups,sauces and as flovaring.
Very salty, so guna sedikit shaje.

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OILS

Oils is essential to our diets. The most beneficial is the cholesterol- lowering monounsaturated fat types and follow by polyunsaturates.
Produced from nuts and seeds, oil can be used for flavoring in cooked foods and dressing up saldas.

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All purpose oils



Vegetables oilfor frying.

Sunflower oil is common in salad dressings.

Safflower oil is high in polyunsaturates and has alight flavor.

[ Last edited by  ea208964 at 1-7-2008 11:46 PM ]

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Sesame oils
-made from toasted sesame seeds.

There are three types:

Pure sesame oil - darker than the other type has delightful nutty flavour

Virgin sesame oil - used for cooking and salads

Oriental sesame oil - a heavy,deep brown oil
                               guna sebagai penambah perisa  makanan yg dimasak dgn perisa bijan.
                                    never used as a cooking oil
                               biasanye ditambah last skali

[ Last edited by  ea208964 at 2-7-2008 09:05 AM ]

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Peanut Oil


This oil has a nutty flavor.

High in mono- and polyunsaturates.

use to cook bland vegetables dishes for flavor.

[ Last edited by  ea208964 at 2-7-2008 09:38 AM ]

ZabedAmin

rase mcm pernah jumpa u...
kat mane ek....

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seed oils

grapeseed - subtle and good for salad dressings and baking

linseed(flaxseed)\ is a good source of omega-3 fatty acids

pumpkin oil  preserves the aroma and taste of dishes

apricot is used in dressings

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Olive oils


Extra virgin olive oil has a strong flavour and is used in salads or drizzled over finished dishes.

Pure olive oil is used for salads and cooking

Extra light olive oil is refined olive oil with a little virgin oil added.

[ Last edited by  ea208964 at 2-7-2008 08:55 AM ]

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mlm ZabedAmin
avvy tu ke?

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ops mendap lagi ke....

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Canola oil



Refined rapeseed oil, it is the richest oil seed source of omega-3 fatty acids and is over 60 % monounsaturated.

[ Last edited by  ea208964 at 2-7-2008 09:15 AM ]

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Nuts oils

Walnut oil is used in salads or with shellfish.
Macadamia oil is used in stir-fries or baking.
Hazelnut oil is rich in vitamen E.
Almond oil is used in salads dressings,marinades and over vegetables such as asparagus.

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Mustard seed oil

high in mono - and polyunsaturated fats.
Does not have mustard flavor but once heated will produce strong aroma.
Used in indian cooking, pickles and even cakes.

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bye sambung nanti....

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Cream

Cream/krim jenis mana yang patut digunakan dalam resepi?
Disini kita bincangkan beberapa jenis krim mungkin dapat membantu sesiapa yg bercadang untuk membuat cakes atau desserts.

[ Last edited by  ea208964 at 2-7-2008 06:53 PM ]

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UHT CREAM



mengandungi 35% fat
ultra heated thickened cream.
Krim jenis ini perlu disejukkan dahulu sebelum dipukul dengan lembut (~whips softly)
Perlu dimasukkan kedalam peti sejuk selepas dibuka.

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Sweetened Whipped Cream



mengandungi 28% lemak
dihasilkan drp ultra-pasteurised, sweetened fresh cream
Biasanye diletakkan onto desserts dan minuman ~ coffee mahal2 tu

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Low Fat Yogurt



has about 0.2 % fat
Dihasilkan daripada skim milk, dried milk and culture.
Bolehh dimakan begitu sahaja atau dimasukkan ke dalam masakan manis atau berempah.
Resepi ayam tandoori menggunakan yogurt .

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Cream(pure,pouring or whipping)



ada 35% lemak
Suitable for whipping
Used in sauces,soups,cakes, quiches, and with desserts

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Sour cream


has 35% fat
kultur dimasukkan ke dlm krim untuk menghasilkan rasa yang masam
thick consistency
good for dips, sauces and cakes

Substitutes:
1 cup sour cream (in baking) = 7/8 buttermilk or sour milk plus 3 tbs butter
1cup buttermik = 1tbs vinegar plus enough sweet milk to make up 1 cup
1 cup sweet milk = 1/2 cup evaporated milk  plus 1/2 cup water