FOOD 101

PAPPARDELLE WITH BEEF RAGU` Category:  Pasta Yield: 2 portions Nos portion/Portion size: 250 g Preparation Time 20 minutesa Cooking Time  1 hr 30 minutes Total time  1 hr 50 minutes Ingredients Unit Gross weight Net     weight TWO POPRTIONS RECIPE Pappardelle g 200 g 200 g Beef Ragu g 260 g 260 g Vegetable Bouillon g 120 ml 120 ml Butter g 30 g 30 g Parmesan cheese g 40 g 40 g Salt & Pepper pc About About RAGU SAUCE RECIPE Ground beef 　 250 g 250 g Soffritto : Celery/carrot/onion 　 200 g 200 g Italian Plum Tomato 　 560 g 560 g Tomato Paste 　 90 g 90 g Red Wine 　 150 ml 150 ml Dry Oregano 　 0.1 g 0.1 g Dry Basil 　 0.1 g 0.1 g Salt 　 11 g 11 g White pepper 　 0.1 g 0.1 g Sugar 　 15 g 15 g Beef Bouillon 　 200 ml 200 ml EVO 10 ml 10 ml   METHOD Put a clean and sanitize pot on a stove at medium heat, add  the olive oil and when is hot enough add the ground beef, the soffritto and let them cooking together for 2-3 minutes; add the red ...

  Herbs are plants valued for their culinary, medicinal, and aromatic properties. They add freshness, aroma, and flavour to various dishes. Here are some common varieties of herbs:   1. Basil: Basil has a sweet and slightly peppery flavour with a hint of anise. It is widely used in Italian cuisine, particularly in pesto sauce, Caprese salad, and tomato-based dishes.   2. Parsley: Parsley has a fresh and slightly bitter taste. It is used as a garnish and a flavour enhancer in a wide range of dishes, including soups, salads, and sauces.   3. Cilantro (Coriander): Cilantro has a vibrant and citrusy flavour. It is commonly used in Mexican, Indian, and Southeast Asian cuisines, adding a bright and fresh taste to salsas, curries, and stir-fries.   4. Dill: Dill has a delicate and tangy flavour with a hint of anise. It is frequently used in pickling, fish dishes, creamy sauces, and potato salads.   5. Rosemary: Rosemary has a strong and woody flavour with a hint o...

  Mushroom consommé is a flavourful and clear broth made primarily from mushrooms that have been clarified to remove impurities and achieve a concentrated mushroom flavour. Here's a general process for preparing mushroom consommé:   1. Prepare the Mushroom Base: Start by selecting fresh mushrooms of your choice. Common options include cremini, button, or porcini mushrooms. Clean the mushrooms by gently wiping them with a damp cloth or paper towel to remove any dirt or debris. Trim off any tough stems and slice the mushrooms into thin pieces.   2. Cook the Mushroom Base: In a large pot, add the sliced mushrooms and a small amount of water or vegetable broth. Cook the mushrooms over medium heat, stirring occasionally, until they release their moisture and become tender. This helps extract the flavours from the mushrooms.   3. Strain the Mushroom Base: Line a fine-mesh sieve or cheesecloth with a coffee filter or muslin cloth. Place it over a bowl or pot to catch the li...

    Compound butter sauces, also known as beurre composé sauces, are made by blending flavoured butter with other ingredients to create a rich and flavourful sauce. Here are a few examples of compound butter sauces:   1. Garlic Butter: Garlic butter is made by mixing softened butter with minced garlic and often includes herbs like parsley or chives. It adds a savoury and aromatic element to dishes and is commonly used with grilled meats, seafood, or as a spread for bread.   2. Herb Butter: Herb butter is made by combining butter with finely chopped fresh herbs such as parsley, thyme, rosemary, or basil. The herbs infuse the butter with their flavours, creating a versatile sauce that can be used for basting meats, flavouring vegetables, or melting over grilled fish.   3. Lemon Butter: Lemon butter, also known as beurre blanc, is made by combining butter, lemon juice, and sometimes white wine or vinegar. The acidity of the lemon adds a bright and tangy flavour to ...

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