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September 7, 2011
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Chicken Recipes: Chicken is a very versatile food that can take on a variety of different flavors and be used in all kinds of dishes. Find some suggestions on our Chicken Recipes page. * Grilling Chicken: Chicken on the grill is a less-mess and delicious way to prepare poultry. Find helpful tips on grilling chicken in this article. * Preparing Chicken: Learn some basic chicken preparation techniques in this article, including how to stuff a chicken, how to marinate chicken, and more. * Cooking Chicken: Cooking chicken can be a bit difficult because it's imperative that the meat is cooked all the way through. Gather helpful tips at HowStuffWorks. * Cooking: Learn the ins and outs of some basic cooking techniques in this helpful article. INGREDIENTS Nonstick cooking spray 20 (3-inch) wonton wrappers 1 tablespoon sesame seeds 2 boneless skinless chicken breasts (about 8 ounces) 1 cup fresh green beans, cut diagonally into 1/2-inch pieces 1/4 cup reduced-fat mayonnaise 1 tablespoon chopped fresh cilantro (optional) 2 teaspoons honey 1 teaspoon reduced-sodium soy sauce 1/8 teaspoon ground red pepper PREPARATION: 1. Preheat oven to 350°F. Spray miniature muffin pan with cooking spray. Press 1 wonton wrapper into each muffin cup; spray with cooking spray. Bake 8 to 10 minutes or until golden brown. Cool in pan on wire rack before filling. 2. Place sesame seeds in shallow baking pan. Bake 5 minutes or until lightly toasted, stirring occasionally. Set aside to cool. 3. Meanwhile, bring 2 cups water to a boil in medium saucepan. Add chicken. Reduce heat to low. Cover; simmer 10 minutes or until chicken is no longer pink in center, adding green beans after 7 minutes. Drain. 4. Finely chop chicken. Place in medium bowl. Add green beans and remaining ingredients; mix lightly. Spoon lightly rounded tablespoonful chicken mixture into each wonton cup. Garnish, if desired. Everybody loves chicken. It's inexpensive, quick to prepare, low in fat, and delicious too. These chicken recipes will help you expand your repertoire in the kitchen. All are easy, good for you, and fast. Whether you choose whole chickens, boneless, skinless chicken breasts, chicken drumsticks, or dark meat chicken, these recipes and tips will have you in and out of the kitchen in no time. Enjoy. Chicken Tips and Hints Chicken, especially white meat, can be notoriously difficult to cook so the end product is tender and juicy. Learn tips and best methods to cook this meat to perfection. * How to Cook Boneless, Skinless Chicken Breasts * Poultry Products and Food Safety Chicken Recipes: Entrees Chicken is quick to make, easy to work with, and inexpensive. These chicken recipes highlight this versatile meat and offer everything from time savings to nutrition. * Chicken - Quick! * Chicken Around the Country - and the World! * Chicken on Sale! * Chicken Breast Coating Recipes * Chicken Casserole Recipes Crockpot Chicken Recipes The crockpot, with its moist environment and slow cooking, is one of the best ways to cook chicken. But even this easiest method has its tricks. Read on and learn more. * A Chicken in Every (Crock) Pot * Easy Chicken in the Crockpot Chicken Recipes: Soups and Salads Chicken soups are a staple in the winter, and salads a dependable and easy summer meal. Your family will love these excellent recipes. * Chicken Soups and Stews * Chicken Soup Recipes * Chicken Main Dish Salad Recipes * Top 10 Chicken Salad Recipes Chicken Recipes: Five Ingredients or Less Limiting the number of ingredients is one of the best ways to cook more quickly. These recipes are satisfying and delicious, using just five ingredients or less. * Five Ingredient Chicken Recipes * Five Ingredient Chicken Salad Recipes * Five Ingredient Crockpot Chicken Recipes Chicken Recipes for all Parts Chicken comes in many forms and cuts. Whether you prefer white or dark meat, or love using canned or ground chicken, these recipes are all quick, easy, and delicious. * Chicken Thigh Recipes * Chicken Breast Recipes * Start With - Chicken Thighs # Handle raw chicken safely. Like any raw meat, chicken may carry bacteria (including salmonella) that is harmful when consumed.[1] Keep the following in mind to prevent food poisoning. Ads by Google The Prime Society We have the BEST Steak/Ribs in Town Call us @ (65) 6474 7427 www.theprimesociety.com * The bacteria in chicken multiplies most rapidly between 40°F and 140°F (4°C and 60°C), so try to keep the chicken cold.[2] Purchase chicken right before leaving the grocery store. All perishables, including chicken, should be the last thing bought before checking out. Store chicken in a cooler with ice, if the trip home will be extended. Promptly store the chicken in the refrigerator at 40°F (4°C). o Just because bacteria growth is limited at colder temperatures doesn't mean that freezing temperatures kill bacteria. The only way to destroy bacteria is by cooking chicken thoroughly. * Keep the chicken isolated. The bacteria in chicken will only be troublesome if you eat it, not if you get it on your skin, but it could possibly contaminate other foods that aren't going to be cooked before being eaten.[3] At the store, place the package of chicken in a plastic bag. Most stores have plastic bags available just for this purpose. Store the package of chicken where meat juices won't accidentally drip onto other foods. If your refrigerator has a meat drawer, store the chicken inside it. * Though old cookbooks recommend rinsing chicken before cooking, this is unnecessary as cooking the chicken properly removes all bacteria.[4] In fact, rinsing may actually cause more harm as the bacteria could spread into the sink, onto counter tops and onto other nearby objects.[5] * Wash hands thoroughly after handling chicken. Do this before moving onto the next step of the cooking process. * Sanitize all kitchen surfaces thoroughly after they've come in contact with uncooked chicken. # 2 Brine the chicken. If you have time, soaking chicken breasts in a solution of salt and water (3 tbsp. of salt to 4 cups of water) for an hour (if thawed; longer if frozen) before cooking will help keep the chicken juicy and tender. Since chicken doesn't have much fat in comparison to other kinds of meat, it can dry out easily, but brining allows the chicken to absorb extra moisture through osmosis before it's cooked. Check the packaging, however-- you don't want to brine chicken that's already been brined (A kosher chicken doesn't need to be brined.).[6] # 3 "Seal" the chicken. As mentioned earlier, chicken has a tendency to dry out. There are several ways to prevent this. * Brush the surface of the chicken in a light coat of cooking oil or a thick marinade sauce. * Enclose chicken to be grilled with marinade in a foil bag, available in some stores. # 4 Pound chicken breasts or thighs to an even thickness if using a dry heat method (see the next step). This will help it cook evenly. # 5 Adjust the heat based on the cooking method. * "Dry heat" methods (baking, roasting, grilling, sauteing, and deep frying) use high heat and cook for a short period of time; e.g. grilled chicken breasts, 8-10 minutes.[7] * "Moist heat" methods (poaching, baking in parchment, steaming, and slow cooking) - use low heat and cook for a longer period of time; e.g. poached chicken breasts, 15 minutes.[8] # 6 Check to make sure the chicken is fully cooked. Unlike steak, which can be served rare or medium rare, chicken must be fully cooked. The density of the meat, the way it is processed, and the structure of the skin all facilitate the growth of bacteria in a way that is not found in beef.[9] The US Food Safety and Inspection Service recommends cooking chicken to an internal temperature of 165°F (73.8°C) as measured using a food thermometer.[10] When checking if the chicken is done, pierce the thickest part of the meat at the center with a food thermometer to make sure it's hot enough. Additionally, you can cut the thickest part and make sure it's not pink. Make sure it's done, but do not overdo it, because if you do, it will probably be dry. # 7 Let the chicken rest so that juices can be redistributed. The cooking process continues for 5-10 minutes. # 8 Promptly store uneaten chicken. When freezing chicken, wrap parts separately in foil or freezer wrap. This makes it easy to defrost only the amount you need. Proper wrapping prevents "freezer burn," which results from drying and oxidizing when in contact with air. Here are guidelines for storing cooked chicken at 40°F/4.4°C in the refrigerator or at 0°F/-17.8°C in the freezer:[11] * Fried chicken - 3 to 4 days in refrigerator, 4 months in freezer * Cooked poultry casseroles - 3 to 4 days in refrigerator, 4 to 6 months in freezer * Pieces, plain - 3 to 4 days in refrigerator, 4 months in freezer * Pieces covered with broth, gravy - 1 to 2 days in refrigerator, 6 months in freezer * Chicken nuggets, patties - 1 to 2 days in refrigerator, 1 to 3 months in freezer
Using a rice cooker is a simple and effective way to cook rice. Many rice cookers keep the rice warm after it's cooked. There's no need to watch the rice cooker since this appliance comes with an automatic timer that clicks when the rice is ready. This article will show you how to cook rice with a rice cooker so that you can say good-bye to burnt rice and ruined pots.
edit Steps
1.
1
Measure the rice with a cup and put it into your cooking pot. Most of the time, rice cooker boxes will have a cup inside or you can use your own scooper for measurement.
#

* One cup of uncooked rice will generate roughly one and a half cups of cooked rice.[1]
* The measuring cup that comes with your rice cooker is not the same size as a standard US measuring cup (240 ml or 1 cup). It's a cup by rice cooker industry standards (180 ml or about 3/4 cup). Unless the recipe calls specifically for rice cooker cup measurements, you'll need to adjust your measurements accordingly.[2]

2
Rinse the rice. Read the packaging, as some rice does not need washing and is enriched with iron, niacin, thiamin, and folic acid; rinsing may be unnecessary and will remove any water-soluble vitamins and minerals in the rice.[3] Unless the packaging insists that the rice does not need rinsing, however, it is safer and more hygienic to rinse it to remove any pesticides, herbicides, or contaminants that may be present.


 
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