Jeffry Sauro

Homemade Cake Recipe
Ingredients of Homemade Cake
3 cup all purpose flour
4 cup egg
2 teaspoon baking soda
2 teaspoon vanilla essence
1 1/2 cup powdered sugar
1 cup butter
1 cup milk
Step 1 Cream together butter-sugar and then blend with beaten eggs
Making a homemade sponge cake was never so easy. Begin by mixing sugar and butter together. Whisk well until light and fluffy with a manual whisker or a fork. Once done, add the beaten eggs and blend well. Beat further so that the mixture turns white and creamy.
Step 2 Combine flour mix and beaten eggs
Sift together the all-purpose flour and baking soda. It is done to evenly distribute the baking soda in flour. Gradually, add this to the egg mixture. If required, add a little milk and mix till the batter is fluffy and soft. You may not add the entire milk if you feel the consistency of your cake is fine and it pours down like canned condensed milk. Add vanilla essence and blend well. Vanilla essence is important to camouflage the smell of eggs.
Step 3 Bake the cake as per your convenience
Sprinkle some maida on a greased baking tin. It will prevent sticking of the cake to the base. You can also line it with a butter paper. Pour the prepared mixture into the tin and place it on a stand in a pressure cooker. Do not add water in the cooker and ensure that the tin does not touch the base of the cooker. You can also keep the baking dish on an inverted steel plate. Increase the flame and pressure cook for two minutes. Now remove the whistle and cook on low flame for 35-40 minutes. If you are using an electric oven, cook at 180 degrees for 30-35 minut
tep 4 Check with a knife or skewer if it is cooked and serve
Insert a knife or a metal skewer into the cake and if it comes out clean, then the cake is ready. Remove from the oven/cooker and allow to cool on a wire rack.

How to cook the perfect steak ?
If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune.
Beyond the much-loved fillet, sirloin, rib-eye and rump, there’s a world of underrated, good-value steaks that will seriously deliver on the flavour front.
Flank skirt, thick skirt and thin skirt are all delicious and definitely worth a try, but here we’re focussing on Jamie’s favourite – feather steak (also known as flat iron steak). Full of beautiful flavour, texture and fat marbling, feather steak is a good size to leave you satisfied. Ask your butcher to remove the tough sinew right in the middle of it, and you’ll be ready to go.
But first, there are a few guidelines to bear in mind if you want to cook the perfect steak, whichever cut you choose.
Before you start, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to caramelise the meat, essential for a delicious crust.
During cooking, aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook.
After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.
Remember these tips, and you’ll get great results every time. To make it even easier, follow these simple steps below.
HOW TO COOK THE PERFECT STEAK
Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper
Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute
For more flavour, try one or a combination of the following…
Halve a garlic clove and rub it over the steak every time you turn it
Rub the steak with a k**b of butter – the sweetness from the butter will make it taste divine!
Or create a herb brush by tying woody herbs like thyme or rosemary to the handle of a wooden spoon and brush it over the steak every minute or so
Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes
Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top
Everyone has their favourite ways to eat steak – with good old chips and a crisp, green salad, with pepper or horseradish sauces, or even a simple fresh salsa verde to cut right through it. Whatever you choose, we’re sure your lucky guest will love you for it.
If our step-by-step guide isn’t enough, let Jamie show you how it’s done:
Dairy cows and beef cows are farmed differently. Usually, beef cows are raised for meat until they’re one or two years old. Meanwhile, dairy cows will be farmed for much longer while they continue to provide enough milk. However, once a dairy cow stops milking the meat is rarely eaten.

How to Cook Pasta
Knowing how to cook pasta properly is the foundation for many a great meal. Simply follow a few basic rules: use a big pot with lots of water, more salt than you think you need, and watch the clock. Below I’ll share my easy technique for cooking pasta perfectly whether to serve in warm dishes or a salad.
Pasta is affordable, has a long shelf-life (two years!), and is low in fat. Yes, it’s a carb, but eaten as part of a balanced diet it’s a great source of energy. Choose the whole wheat varieties for more protein and hunger-killing fiber.
According to legendary Italian cookbook author Marcella Hazan, the spaghetti or pasta itself should be the final thing you cook when making a pasta dinner. Everything else, sauce, etc., should be ready to go. That way, the spaghetti can be drained, tossed with sauce for proper sauce-noodle adhesion and served pronto!
Fill a large pot with six quarts water. Bring to a boil. Add salt. Be generous, this salt seasons the pasta as it cooks and penetrates into the noodles.
Add the dried pasta. Stir until the water returns to a boil. Set a timer for one minute less than the package instructions recommend. Test for doneness at this point. If you like your pasta very firm (al dente) or are going to be simmering for a while in sauce, check and remove even sooner.
Now, strain and cool briefly, but do not rinse. Rinsing washing away the starch that helps the sauce stick to the pasta. Toss in olive oil instead.
When ready to use, add to warm sauce, toss and finish cooking or chill for later use.
As above, fill pot with six quarts of water, bring to a boil, add salt, followed by dry pasta. For pasta salad, cook according to packaged directions.
Next, strain and cool briefly, but do not rinse. Toss in olive oil immediately when it’s still warm.
Finally, cool to room temp and refrigerate covered.

There are as many variations on cooking chicken breast as there are cooks, and I’d say that is a very good thing, as it ensures we never grow tired of this dinner staple.
Pan-seared chicken breast, cooked in a little oil with salt and pepper and finished with a generous k**b of butter, is the first way I learned to cook chicken and a technique I always go back to. The resulting chicken has a golden-crisp exterior with a still-juicy interior, and is just as welcome served with steamed vegetables as it is atop creamy Alfredo pasta.
Making Juicy Golden Chicken Breast on the Stove
Kitchn has many tried-and-true techniques for chicken on the stovetop. Some are sautéed, while our most popular version is pan-steamed. This technique takes what we know and love from these other techniques to make a chicken breast with a golden, pan-seared exterior and a juicy interior.
For Your Information
This technique is best for a 10-inch or larger skillet, preferably straight-sided and not nonstick. Cast iron is a great option if you’ve got it.
You’ll need two boneless, skinless chicken breasts (about one pound total), salt, pepper, oil, and butter for this recipe.
Key Steps for Golden, Juicy Chicken Breast
Start with a wide, deep pan and add oil. We’re going to cook the chicken over medium-high heat, and we want to have plenty of room for the two breasts. Using something wide and deep that accommodates the chicken and keeps splatter to a minimum.
Don’t move the chicken for a full five minutes once in the pan. Once the chicken is in the pan, don’t poke, prod, wiggle, or try to flip the chicken for a full five minutes. If you can’t easily flip the chicken with tongs, it’s not ready for flipping yet — and it won’t be golden-brown.
Flip it once and don’t touch again. Flip the breast one time only, with the goal of golden-brown color on each side.
Finish with butter. The butter, which would have burned if added in the beginning, will add flavor and some color at the end of cooking.
Serving Your Golden Chicken
My favorite use for this golden, juicy chicken is topping creamy chicken Alfredo (the contrast of the chicken with the creamy sauce is heavenly), but this basic technique can be used to start off any number of meals like chopped chicken salads, chicken wraps, and even chicken sandwiches.

Have you ever wondered that no matter how much you try to save electricity, it's all in vain? 😱
As an electrician I will tell you how to save ~4000 P per month 😍. In hot weather, people often use air conditioners and fans in moderation to reduce electricity costs during the epidemic season. Old technology AC always make your electricity costs increase even if you have limited use, just endure the heat and still have high electricity costs, it's frustrating. So what is the solution ?
During my training in Japan, I was introduced to the portable air conditioner that most families in Japan own. It is said to have a strong cooling ability, creating a very good moisture mist for the skin that is no longer as dry as a conventional AC , so it is very suitable for families with young children and the elderly 😍. especially amazing power saving ability. I was curious, so I ordered and asked the salesperson about shipping to the Philippines, luckily, they have a genuine branch in Manila I can order there. Since using this portable air conditioner, it is completely true as the Japanese say. My kids love it so much it's no longer afraid of dry skin. Every month my family reduces nearly 4000P. It is quite a large amount of money in these difficult times. Indeed a right decision.
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P/s : Because many of you asked, I left the link of the shop selling genuine electrical goods. You can order - they are having a promotion buy 1 - get 1 + free shipping
Link store : https://www.vitsolutions.online/por.ph