CULINARY HEAVEN

HERE IS WHERE I WORK NOW AS A CHEF

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Tue, 19 Aug 2014 15:03:00 +0000

BEST BBQ's IN AMERICA

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Tue, 19 Aug 2014 14:30:00 +0000

Food Storage Safety Tips for the Fridge and Freezer

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Tue, 01 May 2012 13:16:00 +0000

Proper storage practices can help you keep foods fresher longer and minimize the risk of foodborne illness. These tips can help you get started.

Check your temperature. Use a food appliance thermometer (available at most supermarkets) to make sure temperatures in your fridge and freezer are within recommended guidelines. Food safety experts at the U.S. Food and Drug Administration recommend keeping refrigerators at or below 40 degrees Fahrenheit (5 degrees Celsius) and freezers at or below zero degrees Fahrenheit (minus 18 degrees Celsius). Allowing your fridge or freezer to get too warm can decrease foods’ shelf life and increase the growth of unhealthy bacteria.

Produce: Store first, wash later. In most cases, it is better to wash produce just before eating. If washed prior to storing in the refrigerator, the moisture can accelerate spoilage. (Unlike most produce, lettuce and other leafy vegetables should be washed and drained before storing in a sealed plastic bag with paper towels to absorb excess moisture.)

Two-hour max. Foods should be contained and stored in a refrigerator or freezer within two hours after cooking.

Choose shallow containers. Divide and store leftovers in shallow containers less than two inches deep, for rapid, even cooling. Larger or deeper containers take longer to cool.

Wrap it Tight. Be sure stored foods are tightly wrapped. When using a sealable bag, try to squeeze out as much air as possible. This will conserve space and help to prevent freezer burn. If using a plastic container, choose the smallest container that will hold your food. (Get more Food-Specific Storage Tips.)

OK to Refreeze. While it is generally safe to refreeze partially thawed foods, keep in mind that refreezing can cause foods to become watery or soft. Also remember that freezing does not eliminate bacteria or parasites. Although it does prevent the growth of microbes, freezing won’t eliminate those that already exist in your food.

Keep cool during a power outage. If the refrigerator power goes out, foods should keep for 1-2 days depending on the contents. Fuller refrigerators generally preserve foods longer than empty ones. Be sure to keep the refrigerator door(s) closed as much as possible until power is restored.

Plan ahead. Make a point of using stored foods before opening or purchasing more and get to know how long various foods last in the fridge or freezer. Check the expiration dates and see our food storage chart for more information.

When in doubt, throw it out. If you’re not sure whether a food item has gone bad, remember that smelling or tasting the food is not a good indicator of safety. That’s because most harmful bacteria can’t be seen, smelled or tasted. The best policy is to simply throw it away.

Resources and Links

Consumer Advice and Publications

U.S. FDA’s Center for Food Safety and Applied Nutrition

Can Your Kitchen Pass the Food Safety Test?

U.S. FDA’s Center for Food Safety and Applied Nutrition

Food Safety for Home Cooking (See Refrigerator, Freezer and Pantry Storage)

University of Nebraska Cooperative Extension

Four Simple Steps to Food Safety

USDA Food Safety and Inspection Service/ FDA Center for Food Safety and Applied Nutrition

Homemade Baby Food Tips and Hints - Do's

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Tue, 01 May 2012 12:42:00 +0000

• Do use ice cube trays to freeze puréed foods. Each cube should be about one ounce. Once frozen, pop out the cubes, store in a sealed plastic bag, and use within two months.

• Do discard unfinished meals. Bacteria forms quickly.

• Do introduce new foods at the rate of one per week, so you can pinpoint any allergies.

• Do make sure your child has accepted most vegetables and fruits before trying any meats.

• Do steam or microwave vegetables and fruits to retain as much vitamins and minerals as possible, as opposed to boiling.

• Do use as thinners: water left from steaming, breast milk, formula, cow's milk, yogurt, broth, or apple juice.

• Do use as thickeners: wheat germ, whole-grain cereal, cottage cheese, farmer cheese, cooked egg yolks, yogurt, mashed white or sweet potato.

TANIGUE STEAK SEASONED WITH ITALIAN HERBS

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Wed, 03 Sep 2008 12:15:00 +0000

MANGGA WITH BAGOONG

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Tue, 19 Aug 2008 06:13:00 +0000

LAMB CHOP STEAK SEASONED WITH ITALIAN HERBS

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Tue, 19 Aug 2008 05:52:00 +0000

AT MOM"S BIRTHDAY

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Tue, 12 Aug 2008 13:01:00 +0000

My mom decided to have a shabu-shabu for dinner at her birthday,with my cousins, aunts, uncle, and grand mother. if you see at the third picture, there's another table at the back full of ingredients, hahaha, miss those time.

Admit Defeat

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Sat, 02 Aug 2008 13:57:00 +0000

WORDLESS MONDAY

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Mon, 14 Jul 2008 15:21:00 +0000

SALT & PEPPER SPARERIBS

STIR FRIED VEGETABLES WITH BAMBOO SHOOT

SHREDDED PORK WITH BELL PEPPER

Trencio's Bicol Express

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Fri, 11 Jul 2008 13:53:00 +0000

One of the specialty dishes of Bicolanos here in the philippines, when people say bicolano dishes, the first thing that comes to my mind is chili peppers, or it's dishes are very smokin hot in flavor, but really delicious. like this one, LOL, but my bicol express? i change it a little bit, i only use small amount of chilis because people here in our house dont like it very hot. hope you will enjoy my bicol express!! :)

Ingredients:

*1 kilo pork liempo (pork belly)

Marinate:

*1 Tbsp maet tenderizer
*1 Tbsp fish sauce
*1/4 cup water
*1 pinch salt and pepper

Others:

*2 cloves garlic
*1 cup coconut milk
*1 pc chili pepper (add according to your taste)
* salt and pepper to taste
*500 ml water (stock)

Preparation:

cut pork into small cubes (1x1 inch), add all marinate ingredients, mix well and set aside for 30 minutes.

chop garlic, slice chili pepper small pieces, set aside.

for cooking, add 2 Tbsp oil into pan, add garlic, sautee for 20seconds, then add your meat, cook meat for 10 minutes, or until meat is brown, then add your water (stock), let simmer for 20 minutes or until meat is tender, then season with salt and pepper to taste, add your coconut milk and let simmer again for 5minutes. (important: do not cover pan while boiling with coconut milk, it will solidify) then lastly add your chili pepper. then set to plate.

My very own style Ground Pork Menudo

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Thu, 10 Jul 2008 15:14:00 +0000

Menudo, originally we use chunks of meat, the carrots, potatoes and bell pepper are cut into bite sizes, that's the original menudo, sometimes they even add hotdogs in there, and add chili pepper to add a little spiciness, but this style of mine is different, i use ground pork, cut the vegetables in small cubes, cause it's easier to eat that way, hahaha, and has more flavor. hope you will enjoy my Menudo. :)

Ingredients:

* 1 kilo ground pork
* 2 pcs potato (300gms)
* 1 pc carrot (100gms)
* 1 pc bell pepper (red or green) i prefer green
* 1 pc red onion
* 2 cloves garlic

Others:

* 2 Tbsp liver spread (you can use 400gms of fresh pork liver)
* 1 cup tomato paste
* 1/4 cup soysauce
* salt & pepper to taste
* 650 ml water (you can use stock, even better)
* 2 Tbsp cornstarch with 40ml water (set in bowl)

Preparation:

peel and dice potatoes carrots and onion as small as your ground pork, dice your bell pepper and garlic as well.

add 3 Tbsp of oil into your pan, sautee onion and garlic for 30seconds or until onion is transparent, then add half of your tomato paste and sautee for 30seconds, this will bring out the redness of your tomato paste, add your ground pork, mix very well, cook meat for 5minutes or until all the meat is evenly cooked, add your liver spread and soy sauce, spread the liver evenly to your meat then add water(stock), potatoes and carrots, let simmer for 15 minutes, then add the remaining tomato paste, season with salt and pepper, then add your "cornstach with water" in the "boiling" sauce for it to thicken, then lastly add you bell pepper. set to plate.

Chinese Adobo with Eggs

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Tue, 08 Jul 2008 13:51:00 +0000

Ingredients:

* 1 kilo Liempo (pork belly)

Marinate:

* 1/3 cup soy sauce
* 1 tspn meat tenderizer

Others:

* 3/4 cup soy sauce
* 3 cloves garlic
* 1 whole star anise
* 1 small piece cinamon stick
* 2 Tbsp brown sugar (rock sugar)
* 1 salt & pepper to taste
* 6 pcs whole eggs
* 800 ml water

Preparation:

cut meat into cubes 1 1/2x 1 1/2 size, marinate with soysauce and meat tenderizer, set aside for 3o minutes.

boil eggs in water for 12 to 15 minutes, remove shell and set aside. peel garlic, set aside.

for cooking, deep fry meat for 3 minutes or until it is dark brown in color, remove from oil, leave enough oil in pan for sauteeing, add garlic, sautee for 20 seconds, add meat, then add sugar, sautee for a minute, let the sugar coat the meat, then add your soysauce, sautee for 30 seconds so the meat will be dark in color, then add your water, and the remaining ingredients, let boil for 30 minutes in low heat, then season with salt & pepper to taste, before serving, roll the eggs on the sauce so it will be brown in color, then set to plate

WORDLESS MONDAY

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Mon, 07 Jul 2008 13:23:00 +0000

Eye of Angus Rump, warm potato & green bean salad with grain mustard jus

Grilled Salmon on roasted pumpkin puree, asparagus spears, sage cream sauce & salsa verde

Rump of Lamb on roast vegetable salad, orange & balsamic dressing & olive paste

History of Chef's Hat

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Sun, 06 Jul 2008 15:12:00 +0000

I've seen fewer and fewer chefs wearing the traditional chef's hat (toque blanche). I still had to wonder why anyone started wearing it at all. I found the answer on Chef Talk. During the 16th century, "artisans of all types (including chefs) were often imprisoned, or even executed, because of their freethinking. To alleviate persecution, some chefs sought refuge in the Orthodox Church and hid amongst the priests of the monasteries. There they wore the same clothes as the priests-including their tall hats and long robes." At that time, however, the chefs' clothes were gray.

In the mid 1800's, the uniforms were redesigned by chef Marie-Antoine Carême. He made them white to represent the cleanliness of the kitchen. He also came up with the idea that hat height would represent status in the kitchen. His was said to be 18 inches tall. Chef Talk also explains that "the folded pleats of a toque, which later became an established characteristic of the chef's hat, were first said to have been added to indicate the more than 100 ways in which a chef can cook an egg."

As you can see on my picture profile, my chef's hat is not that tall YET, but soon, my hat will be more than 18 inches, hahaha, hope so

Shabu-Shabu for tonight

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Sat, 05 Jul 2008 15:46:00 +0000

hahaha, look how hungry we are, like there's no tomorrow.

Nilagang Bangus

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Fri, 04 Jul 2008 11:08:00 +0000

This is what i made tonight for our dinner, nilagang bangus with vegetables, an everyday dish among filipino people. and what can i say, my parents loved it. :)

Ingredients:

* 1 kilo Bangus (milk fish)

others:

* 150 grams petchay tagalog (or any green leaves vegetables)
* 1 pc tomato
* 1 pc onion
* 1 thumb size ginger
* 2 cloves of garlic
* 1 pc siling daliri (mild chili pepper)

to taste:

* 2 Tbsp chicken powder
* 1 1/2 Tbsp patis (fish sauce)
* salt & pepper to taste

preparation:

clean bangus in running water, brush off scales, drain water, slice fish vertically from head to stomach an inch thick, set aside. slice all vegetables in bite size.

for cooking, add 2 Tbsp of oil in pan, sautee ginger until brown, add garlic and onion, sautee for about 20seconds or until onion is transparent, then add about 600grams of water, wait for it to boil then add chicken powder and patis, then add your fish, tomatoes, and petchay (or any green leaves vegetables), cover pan for a minute, season with salt & pepper to taste, then lastly add your mild chili pepper. and turn of fire. set to a bowl. enjoy :)

Ceramic knives are THE next generation knives

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Fri, 04 Jul 2008 09:17:00 +0000

Here's why ceramic knives are so great:

Ultra-Sharp Long Life Blade... Holds its edge much longer than steel. Lasts many months or years without sharpening

Stain and Rust Proof... A ceramic knife is impervious to the food acids which discolor steel products.

No Metallic Taste or Smell... Maintains the fresh taste of food. Won't brown fruits and vegetables.

Easy to Clean... The Non-stick ceramic knife surface makes for easy clean-up.

Easy to Use... Lightweight and perfect balance make it a pleasure to use.

Guaranteed Tough... Kyocera's ceramic knives come with a five year limited warranty against breakage (does not cover cutting bones, prying or flexing).

What are ceramic knives made of?
These knives are made of an advanced, high-tech ceramic called zirconia. This material, which is second in hardness only to diamond, was originally developed for industrial applications where metal components failed. Zirconium oxide is extremely hard, wear resistant, and chemically inert. For the technically minded, zirconium oxide has a hardness of 8.2 mohs (vs. steel at 5-6 mohs and diamond at 10 mohs).

How do I sharpen ceramic knives?
You can resharpen your ceramic knife by sending it back to Kyocera or by bringing it to a qualified knife shop which has a powered diamond sharpening wheel.

Shun Ken Onion Chef's Knife

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Fri, 04 Jul 2008 09:04:00 +0000

Shun Ken Onion Chef's Knife with Bamboo Stand:
The Ken Onion chef's knife is a design masterpiece - the ultimate cook's knife with a special, angled bolster with space for your index finger and thumb so you hold the knife the way it should be held (near the blade), just like a professional chef. Part of the Shun Classic line, this knife is made of VG-10 super steel that's composed of carbon, chromium, cobalt, manganese, molybdenum, silicon and vanadium. The 16 layers of high-carbon stainless steel yield a rust-free Damascus look, giving the blade its unique wave-like pattern and helping to prevent sticking when slicing through meat, vegetables and fruits. With a Rockwell Hardness rating of 61, this knife is an incredibly sharp instrument. NSF approved. Included with your Ken Onion chef's knife is its own bamboo stand that not only protects the fine-honed edge but also displays it for all to admire.

About Shun Classic

Characterized by distinctive Damascus look pattern created by cladding 32 layers of SUS410 high carbon stainless steel over a central core of VG-10 steel- a Japanese super steel developed exclusively as a cutting steel, not used in other applications where stainless steel would be found (such as the base material for utensils or car parts etc.)

Damascus look is rust-free, easy to maintain and helps to make the blade stick resistant due to the microscopic air pockets created by cladding the 33 layers of metal together.

VG-10 “super steel” is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon and vanadium. Its Rockwell hardness rating of 61 ensures that it takes and holds its incredibly sharp edge longer.

D shaped Pakka Wood handle provides stability and ergonomic comfort while preventing the knife's handle from twisting in the hand during use.

NSF certified for restaurant use- very rare for a premium knife line to earn an NSF certification (please verify this yourself with other top quality knife lines)

Made in Japan by Kai, a company with a 700 year tradition as premier blade smiths.

Available standard in right handed styles or by special order in left handed versions

8 styles featuring a 10 degree angled blade (known as Alton's Angles as Chef Alton Brown of the Food Network helped design them) also part of the Shun Classic line. 10 degree handle elevation keep knuckles clear of cutting board while in use

Lifetime warranty

i don't exactly get the details, but i know it's a great knife, just by looking at it, you can know how comfortable you can handle the knife. lol

My 2nd Merienda of the day, haha

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Fri, 04 Jul 2008 08:46:00 +0000

Who would have thought i'm having Tsa mi for my 2nd merienda, lol, it wasn't my fault, it's my father who bought this great tasting noodle, that's why i can't resist. tsa-mi means stir fried noodles, using molo noodles, mix with pork liver, vegetables, pork strips, but this one is special, mixed with meat balls and some kind of kikiam (pork roll). best goes with calamansi and soysauce. :) i don't think i can eat dinner anymore. :)

My merienda

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Fri, 04 Jul 2008 08:17:00 +0000

ensamada is a filipino pastry bread in circular shape, top with margarine and sugar, best if serve with coffee, like i'm having right now. lol

Voodoo Knife set holder

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Fri, 04 Jul 2008 06:01:00 +0000

Do you want to display this knife set holder at your kitchen? maybe if your a killer? lol but it looks kind of unique isn't it. :)

Spareribs with A1 sauce

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Fri, 04 Jul 2008 05:34:00 +0000

Ingredients:

*1 kilo pork spareribs

Marinate:

*1 tspn chicken powder
*1/2 tspn custard powder
*1 salt & pepper to taste
*1 pc egg
*1 Tbsp sesame oil
*1/2 cup cornstach
*1/4 cup flour
*2 Tbsp meat tenderizer

Sauce:

*3/4 cup tomato catsup
*2 Tbsp ok sauce
*1 Tbsp a1 steak sauce
*1/4 cup sugar
*1 Tbsp vinegar
*1 tspn sesame oil
*1 pinch food coloring powder (orange) optional, but better with it

others:
*3 cloves of garlic

Preparation:

cut spareribs in 2x1 inch size, clean in running water to remove excess blood ( blood makes the meat hard ) drain until the color of the meat is white, mix all marinate ingredients into the meat using your hands, set aside for 30 minutes.

for the sauce, mix it all together in a bowl, then set aside, chop garlic, set aside.

for cooking, deep fry spareribs until golden brown, ( at least 5 minutes), drain from oil, remove oil from pan but leave extra oil for frying, when oil is hot, add garlic, then add sauce, wait for the sauce to boil, then add spareribs, mix until sauce sticks to the spareribs, then set to plate.

One of my favorite

My Own Style Sweet & Sour Prawns

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Fri, 04 Jul 2008 05:05:00 +0000

Ingredients:

*1 kilo tiger prawns = 12pcs (good size)

Marinate:

*1 pinch of salt & pepper
*1/4 cup cornstarch
*1/4 cup flour

Sauce:

*3/4 cup tomato catsup
*1/4 cup sugar
*2 Tbsp vinegar
*1 tspn sesame oil
*1 pinch food coloring powder (orange) optional, but better with it

others:
*3 cloves of garlic
*2 Tbsp butter

Preparation:

slice prawns half deep in its body & remove veins, clean through running water, drain until dry, marinate with salt, pepper, cornstarch, & flour.

for the sauce, mix all sauce ingredients together in a bowl, set aside.
chop garlic, set aside.

for cooking, deep fry prawns until golden brown, at least 30 seconds, do not over cook. after deep frying is done, remove oil from pan, add butter until melted, then add garlic to pan, stir for seconds, then add sauce, wait for sauce to boil then add the prawns, mix until sauce sticks to the prawns. then set to plate.

Hope you like it. :)

Korean Beef Stew

noreply@blogger.com (TERRENCE TRENCIO (chefski)) — Thu, 03 Jul 2008 12:09:00 +0000

This is the 1st time i've cooked korean beef stew, and it turned out really great. tastes like the korean beef stew of the famous "Kimchi" fast food restaurants here in Philippines. lol

Ingredients :

1 kilo of stewing beef with bones (short ribs, neck or shank), cut into serving pieces
1 whole garlic
1 whole onion
a large piece of ginger (about the size of two thumbs side by side)
3-4 chili peppers
1 bay leaf
1/2 c. of light soy sauce
3/4 c. of white sugar
salt
12-15 stalks of sibuyas na mura (onion leaves)
1-2 tbsps. of sesame seeds

Cooking procedure :

Place the beef in a casserole. Cover with water. Place over high heat and, before the water starts to boil, remove the scum that floats on the surface. Add the whole garlic, onion, ginger, chili peppers and bay leaf. Pour in the soy sauce and stir in the sugar. Simmer gently for two hours or until the meat is very tender. If you’re using short ribs, the meat will be falling off the bones.

Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.

While the beef simmers, toast the sesame seeds. Place them in a small frying pan and set over medium-low heat. Shake the pan often for even toasting.

Slice the onion leaves finely.

To assemble, place two to three pieces of beef in individual soup bowls. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and sliced onion leaves. Serve at once.