Philippine Chefs

🍕 Pizza Dough Recipe 🍕

Ingredients List:

💧 ¾ cup warm water (100-110°F)
🍞 1 packet active dry yeast (0.25-ounce/7g)
🍚 1 tablespoon granulated sugar, divided
🌾 2 cups all-purpose flour (240g)
🫒 1 tablespoon olive oil, plus more for brushing
🧂 ¾ teaspoon salt

Instructions:

1️⃣ In a stand mixer bowl, stir together warm water, yeast, and 1 teaspoon sugar. Let it stand until frothy, about 5-7 minutes.
2️⃣ Add flour, olive oil, salt, and remaining 2 teaspoons of sugar to the bloomed yeast. Mix on low for 1 minute.
3️⃣ Increase to medium-low speed and knead until the dough forms a ball, is smooth, and springs back when poked, about 5 minutes.
4️⃣ Shape the dough into a ball and place in a lightly oiled bowl. Cover and let it rise until doubled, about 1 hour.
5️⃣ Preheat the oven to 450°F. Punch down the dough and shape into a 12” circle on a floured surface.
6️⃣ Transfer to a baking sheet, brush the rim with olive oil, and top with your favorite toppings. Bake for 12-15 minutes.

Notes:

Don't use hot water for the yeast, as it won't rise properly. Use water that is warm to the touch (100-110°F).
For a chewier crust, use bread flour or 00 pizza flour instead of all-purpose flour.

02/01/2024

Understanding Baking Powder versus Baking Soda

How they work in our baking needs.

Baking is not just about following a recipe; it's a science that involves the careful balance of ingredients to achieve the perfect texture, rise, and taste in your baked goods.

Two common leavening agents in baking are baking soda and baking powder, and understanding the differences between them is key to successful baking.

1. Baking Soda (Sodium Bicarbonate):

Baking soda is a pure chemical compound known as sodium bicarbonate. It's a base that requires an acid to activate its leavening properties.

How it works:

When baking soda encounters an acid (like yogurt, lemon juice, or vinegar) in a recipe, a chemical reaction occurs. Carbon dioxide gas is released, causing the dough or batter to rise. This reaction happens quickly, so it's essential to bake your goods immediately after mixing.

Common uses:

Baking soda is ideal for recipes with acidic ingredients like buttermilk, sour cream, or molasses. It's commonly used in recipes like pancakes, quick bread, and some cookies.

2. Baking Powder:

Baking powder is a mixture of baking soda, an acid (usually cream of tartar), and a starch (like cornstarch) to prevent clumping. There are two types: single-acting and double-acting.

How it works:

Single-acting baking powder releases carbon dioxide gas as soon as it's mixed with liquid and acid in a recipe.

Double-acting baking powder, on the other hand, releases gas both when mixed and when exposed to heat during baking. This allows for a more controlled rise and a longer time window for baking.

Uses:
Baking powder is versatile and works well in recipes without acidic components. It's often used in cakes, muffins, and biscuits, where a more delicate rise is desired.

Balance of Ingredients:

The choice between baking soda and baking powder depends on the overall pH of your recipe.

Acidic recipes require baking soda, while neutral or alkaline recipes benefit from baking powder.

Storage:

Keep both baking soda and baking powder in airtight containers in a cool, dry place to maintain their effectiveness.

In summary, baking soda and baking powder are essential tools in the baker's arsenal.

Understanding how they work and when to use them is crucial for achieving the desired texture and rise in your baked goods.

Whether you're making fluffy pancakes, tender muffins, or perfectly risen cakes, the right leavening agent can make all the difference in the world of baking.

Happy baking everyone!

05/11/2023

5 Types of Meal Plan

1 C.P - Continental plan

Room+Continental Breakfast.

2 A.P - American Plan

Room+Breakfast +Lunch +Dinner

3 MAP- Modified American plan

Room + Breakfast +Either Lunch or Dinner

4 B.P - Bermuda Plan

Room+American Breakfast

5 E.P - European Plan

Only Room

Continental Breakfast

Juice, Cut Fruit, Muffiens, Pastry ,Cold milk, Jam, Cheese, Honey Etc..

American Breakfast

Tea,Coffee,Bolied Egg, Omelette, Poached Egg,Sausage,Salami,Pan cake,Hot milk etc

Credit to Ramchef

05/11/2023

14/07/2023

Did you know?🤔 🍴😋

The red liquid on the plate when eating a rare steak is not blood. It is a protein called myoglobin, which distributes oxygen to the muscles. All blood has been removed from the carcass during the slaughtering process. There is no such thing as a bloody steak. Just sear & serve!!

During the slaughter process, virtually all of the blood is drained out. As a result, there is very little blood, even in the freshest of steaks. It is also incorrect to say that a rare steak is "bloody." A rare steak looks bloody because the myoglobin has yet to react with heat to change colors. A medium rare steak is just as likely to leak juice as a rare steak, but will have less due to the higher internal temperature. A well-done steak is dry because the water and myoglobin have evaporated, leaving the meat without moisture.

Myoglobin is also the cause of steak having different colors at different levels of doneness. At a rare or medium rare temperature, myoglobin is bright red. As the temperature of the meat increases, the myoglobin darkens. At medium doneness, myoglobin becomes hemichrome, a substance that results in a tan color. At well-done levels, hemichrome and myoglobin become metmyoglobin, giving meat a grey color.

Red Meat vs White Meat
The difference between red meat and white meat is the content of myoglobin. Chicken breast meat has no myoglobin and no red hue, but the legs and wings have myoglobin. Pork is often mislabeled as white meat, but it does have myoglobin, only in smaller amounts than beef.

By: B&H Butcher Block

01/05/2023

Hunuu air BUDGET FLIGHT

Schedule:
Ulaanbaatar-Manila direct flight.
one way ticket on sale 1.600.000 mnt
00:25-08:00 on 6 May
call 99068343

Manila-Ulaanbaatar direct flight,
one way ticket on sale 1.500.000 mnt
23:50 on 6 May, 06:45 on 7 May
call 99068343