Something Yummy for Your Tummy

Hello guys welcome back to my blog.. So today I'll share my 2nd video. If tge first video I did some research about gado-gado, this time I did some research about croissant. How to know the perfect croissant, and searching the best place who sell the croissant, especially in Makassar so.. check this out!!!

Hiii.. Thank you for all you guys for always stay tune on my blog.. Today I want to share about sour dough, that I already learn about.. So if you want to know more about sourdough please keep read my blog and here we are.. What Is Wild Yeast? Before you get started, let's talk about wild yeast, which is the key to a sourdough starter. Before we had active-dry yeast or instant yeast, we had wild yeast. Actually, we still have wild yeast. It lives everywhere — in the air, in a bag of flour, on the surface of grapes. Domesticated commercial yeast replaced wild yeast for most baking because it's easier for companies to mass produce, it's easier for bakers to store and use, and it proofs our breads and pastries in a fraction of the time. By contrast, wild yeast can be fussy and finicky. It needs a medium, a sourdough starter, in order to be useful to bakers. This medium has to be constantly maintained and monitored. Wild yeast also likes cooler temperatur...

Tapai is one of Indonesian traditional fermented food. Tapai can be made from variety carbohydrate sources, but usually from cassava, white rice, or glutinous rice. Microorganisms found in the traditional ragi tapai are moulds (Rhizopus oryzae, Amylomyces rouxii or Mucor sp.) and yeasts (Saccharomyces cerevisiae, Saccharomycopsis fibuliger, Endomycopsis burtonii). The moulds are strong amylolytic. The cooked substrates are inoculated with 0.1% (w/w) powdered ragi tapai and incubated for 30-72 hours (30o C). The final product has a sweet, slightly sour taste and a pleasant aroma.Microorganisms found in the traditional ragi tapai are moulds (Rhizopus oryzae, Amylomyces rouxii or Mucor sp.) and yeasts (Saccharomyces cerevisiae, Saccharomycopsis fibuliger, Endomycopsis burtonii). The moulds are strong amylolytic. The cooked substrates are inoculated with 0.1% (w/w) powdered ragi tapai and incubated for 30-72 hours (30o C). The final product has a sweet, slightly sour taste and a pleas...

A food service operation needs to have clearly defined storage areas and procedures for several reasons. First, by providing storage facilities it is possible to purchase supplies in quantities large enough quantities to get price breaks. Second, the ability to store supplies on the premises reduces the cost and time needed to order supplies and handle them upon delivery. Third, menu planning is easier when you are aware of the quality, quantity, and types of supplies that are on hand. If there is a run on a particular menu item, it is nice to know there are enough materials on hand to ensure that everyone who orders the item can be served. In today’s market, many food service operations are reducing the amount of stock they keep on hand because storage is expensive. Not only does space need to be found but security needs to be tight. Many operators are willing to pay a bit extra to suppliers in order to avoid the headaches of keeping track of expensive items such as large q...

For this middle test (5th Semester) we must made video about culinary as a condition to attend our practical mid test. So I choose to make some video culinary about gado-gado. And I choose 2 place as my destination. One simple restaurant and one is hotel's restaurant. I choose them because I want to show you guys the big differences between them. Check it out!

Tentang : Komunikasi Yang Efektif Oleh : Cindy Lois dan Reinaldy Mark Limang Prodi : Manajemen Tata Boga (5-A) Makalah Komunikasi Yang Efektif : https://drive.google.com/file/d/0B7RTR-CZiwyObzNqcTk3NlBNWXM/view

The century has witnessed a trend toward lighter, more naturally flavored and more simply prepared foods. Fernand Point was a master practitioner of this movement. But this master's goal of simplicity and refinement was carried to even greater heights by a generation of chef Point trained : principally, Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise and Louis Outhier. They along with Michael Guerard and Roger Verge, were the pioneers of nouvelle cuisine in early 1970s. Their culinary Philosophy was principled on the rejection of overly rich, needlessly complicated dishes. These chefs emphasized healthful eating. The ingredients must be absolutely fresh and of the highest possible quality; the cooking method should be simple elegantly designed and decorated. Following these guidelines, some traditional cooking methods have been applied to un-traditional ingredients, and ingredients have been combined in new and previously unorthodox fashions. For ...

We already knew that there are many types of chocolate with different level of sweetness and texture but who knows the different types of chocolate can make your baking products different too? If you are a baker lovers you have to choose the right chocolate for the right product to get the best result. Educating yourself on the different types of chocolate will help improve your baking, and ensuring delicious result everytime. So now I'm going to explain the types of chocolate one by one.  RAW CHOCOLATE WHAT IS IT? It may come in a bar, but you wouldn't want to take a big bite : there's no sugar in this stuff. You may also know it is as "unsweetened chocolate" or "bitter chocolate". Basically, it's the essence of chocolate : solidified 100% chocolate liquor (the center of cocoa beans ground to a liquid) without the added sweeteners, flavors, and emulsifier that make chocolate an eating out of hand delight. These days, it can be c...

For the Power Point you can check in here : https://docs.google.com/presentation/d/1sV20xIcgNTm0wDwe4I4czF5SK93Cm505pYZBEaTgIi8/edit?usp=sharing For the Document check in here : https://docs.google.com/document/d/1M2f0XU9UuxQkMY7OI-h_JGhMQH7i1GR9bXccHaL8lu8/edit?usp=sharing

Good Morning, I make a new blog. i'm a newbie btw, so in this blog i will share with you guys all about kitchen, food, or culinary. For introduce, i'm still a student in Tourism Polythecnic of Makassar, 4th semester of Food Production Management. So big thanks for everyone who support this blog, critics and suggestion i will accept to make this blog batter day by day. Today i will share with you guys who really loved kitchen lifes, i will share some of kitchen hacks that i've know, check this out.... Check the freshness of an egg by placing it in a glass of water Shred chicken and pork with your Mixing Dough Soften a stick of butter quickly with a heated glass Insert a plastic spoon into yogurt cups and freeze for easy yogurt pops Juice citrus easily with tongs Add 1 teaspoon of white vinegar to 1 cup of whole milk when you don"t have buttermilk Keep brown sugar from clumping with marshmallows Scoop a bit of broken eggshell from a bowl with another o...