The main ingredients of the European cuisine, including the types of dairy products or dairy products including milk, cream, butter and cheese.
Milk used in cooking can be classified into several types. This may be determined by the amount of fat in milk. The more fat the better. Concentration, it is very sweet with. I try to eat a low fat milk with high fat milk are obvious differences in taste. (The fat, it is always good) should be careful about cooking with milk, it is. Will not heat to boiling. It will break down the milk to a boil, taste and how long I would be very bad taste only.
The cream and milk is the same one. But the milk has a high concentration of up to 18% (with fat), especially the fat to 36% Whipping Cream Minealea it's delicious. Now I do not think that obesity Pannig unimproved. The cream is the same. Be careful about the heat. If not that good. The cream will taste bad.
This time it comes to butter. Notice that in both the salted butter for unsalted butter, remember that cooking is not only unsalted butter, most are not used in European cooking. It is called Clarified butter melted butter or melted butter, which is more than just that. I butter the pan, then fill it to go. Melted butter is butter that has been heated to keep it separate and distinct from the fat (butter, I've never done it before but I have my microwave) and then remove the fat used in cooking it. Read more fat to me.
Or the cheese. Cheese, it has several features such as moisture and fat content. I must stress that it is a high-fat cheese is delicious. And it is a foul taste. I personally like a camembert cheese are not the only thing i do not eat the blue cheese because it's more like I do not know. Caution in the cheese. Grate should be used only once. And scraping in moderation. Do not leave it too long. Grate the cheese and leave it for long. The flavor will be lost.
The components of the meat. Area is the most popular meat. You should know that the beef is the most suitable for certain types of cooking. I will have some amount of muscle. The meat is tough unpalatable. Commonly used to cook the fillet (the flesh of the fat) sirloin and rib eyes from the area to kill it right away that it is always good to go. Some people might think it's fresh meat, but not because they are tough because the symptoms of muscle contraction. So many plants are hanging the meat to be put away for the content of muscle contraction and a more supple.
It also includes beef, pork, poultry (eg chicken, duck) and the other animals. But what is the key point is the Juice of the meat to cook. Most European'll notice that I will not have much meat to marinate. I want to eat meat to get the authentic taste. Wrong with our food. So, cooking is a way to preserve the flavor of the meat as possible. This will tell you again in the next step here.
This will be the subject of carbohydrates (bread, rice, pasta and flour it), and vegetables are used, but this does not have to do it. I do not talk about it.
It is briefly summarized. Raw materials for the week is not as much of the Thai people. What are the ingredients that I have. Most of it is just salt. Pepper only. This week will focus on the authentic flavor of raw materials over The flavor of the meat and vegetables. The European cooking often does not heat it with the Chinese. This is to maintain the original flavor of the ingredients as much as possible here.
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