Ingredients of Spanish cuisine

Let’s list the main ingredients of Spanish dishes to understand what they are cooked from most often.

Ham

Spanish ham is also called jamon. In itself it is a delicacy. Almost all tourists who come to Spain order this dish in local catering establishments.

Olive oil

Many people associate Spanish cuisine with olive oil. In this country it is produced on an industrial scale, including for export. Olive oil is a popular ingredient in salads.

Seafood

It is difficult to imagine the Spanish cuisine without seafood. There are mussels, shrimp and oysters. They are cooked in different ways, as well as eaten fresh. For example, mussels are excellent with lemon and champagne. The Spaniards themselves say that they have a love affair with the gifts of the sea.

Fish

Fish is also cooked very often. It comes in sea, river and lake. The most popular fish are tuna, red mullet, flounder, and perch. Spanish restaurants offer fish soup marmitaco, fish soufflé, paella, meatballs with walnut sauce and much more. Also, fish is often baked in a shell of salt.

Cheeses

Spaniards are also very fond of cheeses. More than a hundred varieties are produced in this country, but not all of them are known in Russia. Three kinds of milk are usually used to make them: goat, cow and sheep milk. The most popular varieties are “Manchego”, “Tetilla”, “Cabrales”.

Sausages

Native Spaniards will never refuse to taste sausage. Unique meat delicacies are made from ground pork, fat and spices. Sometimes wild boar, deer and bull meat are used. The spicy blood sausage “Marsilla” is a local delicacy that everyone should try.

Fruit

As in many cuisines of other nations, fruit is present in Spanish. Bananas and grapes are grown on an industrial scale. Local farmers are also involved in the cultivation of kiwi, orange, tangerine. These fruits are consumed fresh, added to salads and baked goods.

Vegetables

Of vegetables, Spaniards like tomatoes best, and add them to many dishes. Here they also like cauliflower, green peas, green beans. Most often vegetables in Spain are stewed and of course eaten fresh.

Nuts

Another feature of Spanish cuisine is the variety of recipes with nuts. They are added to cookies, smoothies, candies. Spaniards even have yeast-free bread with nuts and dried fruit. And also nut cakes, ice cream, muffins. Most of all, the locals like almonds.

Cooking methods

The most common way of cooking food in Spain is considered stewing. The advantage of this technique is that the food turns out soft and very tasty.

Paella can be given as an example. The Spaniards mostly cook it with rice and seafood. Variations with rabbit and chicken are also popular. Many people compare paella to the Uzbek pilaf, since rice and spices are invariably the main ingredients.

Also noteworthy is the Asturian-style fabada. This dish is a hearty stew in the Spanish style. It includes pork, white beans and saffron. In most cases, fabada à la Asturias is served for lunch.

Another dish Olla Podrido is very popular in Galicia. It is essentially a stew with vegetables. It has been cooked in Spain since the time of the Crusaders. The name of the dish translates as mighty. It contains a lot of meat, so in the early days it could only be afforded by wealthy people. The dish also contains beans, carrots, tomatoes, garlic, and sausage.

The Spaniards love and know how to cook fish and seafood. Meat dishes are also excellent for the Spaniards. All Spanish dishes have a distinctive flavor and please even the most demanding gourmets. Almost all of them are not only tasty, but also healthy. People who are fond of cooking should definitely master a few recipes of Spanish cuisine. You can try making tapos – layered sandwiches or a mouthwatering potato tortilla. For hot weather, a cold tomato soup called gazpacho would be perfect.

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Cooking can be compared to gambling and online casinos https://onlinecasinozonder.nl/. It takes luck and a little calculation to make good bets. A dish cooked to an original recipe can also “play” and make the chef famous.

The best culinary universities

Let’s try to figure out which culinary school is the best.

Boston University

Considering the topic of what culinary school is considered the best, it is impossible not to mention Boston University. It became widely known in 1896, after its then director published a cookbook. Many people dream of going to school in Boston, the program of study here is rich and very interesting. Under the guidance of experienced mentors, people learn how to prepare delicious dishes, improving their culinary skills every day.

Culinary Institute of America

Cooking school online allows you to discover the talents of a chef, learn how to prepare unique dishes, to master haute cuisine. It is appropriate to think about the University of Culinary, which is located in America. Here teach the culinary arts truly outstanding chefs. They share their secrets, show how to combine the ingredients, paying special attention to the beautiful serving of dishes. Many Culinary Institute of America graduates have managed to make a career as chefs in leading restaurants around the country.

International Culinary Institute

The International Culinary Institute is the perfect choice for those who dream of becoming a professional chef. Its main advantage is practical lessons. The cooking process is led by the best chefs, and they also monitor the students’ achievements. This institution is known for its commitment to the culinary arts. Popular gastronomic disciplines are taught here. Graduating from the International Culinary Institute is a great start to a successful career as a chef.

Le Cordon Bleu.

This is one of the oldest culinary schools in the world. It teaches not just cooking, but an understanding of gastronomy. The educational institution has an excellent reputation; its philosophy is the basis for the world restaurant technique. The main branches are in Paris and London. The school in Paris is more than a century old, and the one in the UK is 80 years old. Cooking is taught by the best teachers. Training consists of three courses, the duration of each is about four months. There are two departments to choose from – culinary and confectionary. During training theory is combined with practice.

The Paris school is tougher, many of those who graduated from it have opened their own restaurants and even bakeries.

Barilla Academy

Academia Barilla is located in Parma, Italy. The tuition cost here is high – about 300 euros per class. This school is considered the main in Italy, it began its work in 2004. It opened thanks to the pasta and olive oil company of the same name. It is located in the gastronomic heart of the country, called the Valley of Taste. The institution has professional faculties and courses for amateurs, as well as one-day classes for those who want to learn how to make “spaghetti carbonara.” The school is dedicated to educating and protecting the nation’s food producers. It has a unique library with over 8,500 publications on the subject of cooking, the oldest of which was published in the sixteenth century. Thirty books are considered rare.

Anyone who dreams of becoming a chef, working for hire or opening their own restaurant should take a specialist culinary school course. This is a great opportunity to get hands-on experience under the guidance of experienced mentors. Learning in the company of like-minded people is always interesting. You can learn a lot at such classes, learn to cook not only popular, but also rare dishes. To become a chef whose work is admired by all. Thanks to such employees, catering establishments receive Michelin stars and have no shortage of customers.

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This course is for you if you are:

A cook or chef who wants to upgrade his or her skills.
An amateur who wants to improve his or her culinary knowledge and learn how to cook at the level of “Chef of Japanese Cuisine.”

The course program includes:

A brief history and features of Japanese cuisine;
New trends in Japanese style;
Rules of Rice Cooking, Rice Varieties. How to choose a quality product?
Types of sauces for rice and rules for cooking them;
Methods of cooking sushi and rolls. The main traditional types of sushi (Edo style: nigiri, temaki, gunkan, uramaki);
Slicing rules for sushi and sashimi. Plates;
Methods of preparation and types of sauces;
How to use Japanese cooking utensils;
Basics of decorating and decorating Japanese dishes;
Composition and cooking techniques for sauces, salads, and hot dishes.

Course menus include:

Nigiri salmon, eel, scallop, shrimp.
Classic rolls: “California”, “Philadelphia”, “Canada”.
Tartar” roll (Avocado, salmon, “Taco” sauce).
Roll with chicken, “Mango” chili and “Mango Yuzu” sauce.
Temaki sushi
Tataki sushi with “Spicy” salmon and crab and “Tobiko” black caviar.
Caramelized salmon with “Hoi Shin and pineapple” sauce, broccoli, and Golden dip black dust.
Roll with burnt sugar, passion fruit sauce, Golden dip crunchies.

At the end of the course, you will learn:

How to prepare Japanese-style dishes correctly.
How to combine Asian ingredients in a harmonious way.
How to work using seasonings to achieve a characteristic Asian flavor.
How to cook with a touch of Asia using a couple of ingredients.
New trends in Japanese cuisine.
Secrets of restaurant serving of sushi rolls.

Upon completion of the course, you will receive:

Fully hands-on training;
100% working and tested recipes;

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A follower of a healthy lifestyle who wants to diversify your diet;
A modern person who thinks about their health and is interested in learning about the secrets of nutrition that keep them young;
A woman who cares about her family’s health;
A cook or chef who wants to improve his or her skills;
An amateur who wants to improve his or her culinary knowledge

AT THE COURSE YOU WILL LEARN:

The basic principles of anti-age nutrition.
An introduction to foods recognized by nutritionists as prolonging youth.
What foods are in the “stress group” and why you should cut them down.
What animal proteins are preferred.
What to replace dairy products.
Vegetable milk at home.
Gluten-free baking with pizza as an example.
Food to go: a healthy, nourishing and easy snack.
How to introduce vegetables into your diet on a regular basis.
Sauces for the most refined tastes.
Pickling fish and fermenting vegetables.
Sprouts: how to sprout and where to use them.
How to diversify your diet with spices.

THE COURSE MENU:

Salad with apples and poppyseed dressing.
Warm salad with chicken liver and berry dressing.
Cream soups of vegetables and root vegetables: celery root, yams, beets, leeks, avocado.
Vegetable side dishes: cauliflower rice, baked yams, celery root steak, fermented vegetables: cabbage, cucumbers.
Juicy duck breast and chicken breast.
Non-alcoholic mulled wine.
Almond milk and drinks made from it.
Green rolls with salmon and avocado, with artichokes and quinoa.
Cold golden gazpacho with cilantro roots and shrimp.
Sauces: pesto, chimichurri, homemade mayonnaise, berry sauce, poppy seed dressing, roasted pepper sauce.
Gluten-free pizza made with broccoli and homemade ground poultry.
Beet and string bean pkhali, beet hummus.
Poke with chicken breast, salmon and vegetarian with yams.
Chia puddings with coconut salted caramel and raspberry jam.

AT THE END OF THE COURSE, YOU’LL KNOW:

What foods stand for our health and learn how to incorporate them into your diet.
How to harmoniously introduce vegetables into the family menu on a daily basis.
How to replace milk and what drinks can be made from it.
How to make and use preserves in the kitchen.
How to cook a delicious breast of poultry.
How to use spices and sauces.
How to make light smoothies and desserts.

AT THE END OF THE COURSE, YOU WILL RECEIVE:

The knowledge to intelligently design a diet for a healthy diet.
100% working and proven recipes.

The post Healthy Eating. Anti-age appeared first on Fly Te Nashville.

A cook or chef who wants to upgrade his or her skills.
An amateur who wants to improve his or her culinary knowledge and learn how to cook at the level of a chef.

IN THE COURSE YOU WILL LEARN:

• A brief history and features of Pan-Asian cuisine;
• New trends in Japanese style;
• Methods of cooking and types of sauces;
• The composition and technology of cooking sauces, salads and hot dishes.
• How to cook Asian style dishes properly.
• How to harmoniously combine Asian ingredients.
• How to work with condiments to achieve a distinctive Asian flavor.
• How to cook with a touch of Asia using a couple of ingredients.
• The basics of decorating and decorating dishes;
• The secrets of restaurant serving.

THE COURSE MENU:

Thailand

• Soup “Tom Yam”,
• Noodles “Pattaya” (glass noodles with chicken).
• Thai salad with beef, pai choi salad and chili sauce.
• Thai chicken with mango.

Japan

• Nabe udon with seafood.
• Genso” salad with eel and “Unagi” sauce.
• Tataki with tuna cilantro sauce.
• Seared sushi.

China

• Pork with baked leeks, “Lao gan ma” sauce, mango and sesame seeds.
• Salad with crispy eggplant and tofu.
• Chinese dumplings with pork (spicy “Chinese” sauce).
• Peking apple with caramel.

AT THE END OF THE COURSE, YOU WILL RECEIVE:

Fully hands-on training;
100% working and proven recipes;

The post Pan-Asian Cuisine appeared first on Fly Te Nashville.

A cook or a chef who wants to improve his or her skills.
An amateur who wants to improve his culinary knowledge.

IN THE COURSE PROGRAM:

• Technology for making pancakes, cheesecakes, casseroles.
• How to make ordinary porridge into a restaurant dish.
• Technology for cooking bread and rolls.
• Technology for making salted and smoked salmon.
• A beautiful breakfast. Restaurant presentation of the dish.

IN THE COURSE MENU:

• Pumpkin pancakes with persimmon and cream cheese.
• Casserole with apricot mousse and yogurt.
• Homemade granola with blueberry cream.
• Eggs Benedict on artisan bread.
• Wheat porridge with pumpkin and raisins.
• Fried brioche with riccotta, strawberry jam and semolina cream.
• Cheesecakes with cherries and sour cream.
• Bao buns with eel and kim chi.
• Tapioca coconut porridge with melted milk and chocolate persimmons.
• Halumi with buckwheat honey and dried duck.
• Bowl with black quinoa, avocado, smoked salmon.
• A sandwich with pollock liver mousse and parmesan.

AS A RESULT OF THE TRAINING, YOU WILL RECEIVE:

Practical knowledge.
Working recipes.

The post Breakfast from the chef appeared first on Fly Te Nashville.

A cook or chef who wants to upgrade his or her skills.
An amateur who wants to improve his culinary knowledge and learn to cook at the level of a chef.

IN THE COURSE YOU WILL LEARN:

• The secrets of making handmade Italian pasta and pizza.
• Technology of cooking dough for pasta and pizza.
• Methods of cooking and types of Italian sauces.
• Ways to shape pizza and pasta.
• How to combine ingredients in a harmonious way.
• Basics of dish decoration.
• The secrets of restaurant serving.

IN THE COURSE MENU:

Handmade Italian Pasta:

• Pasta with artichokes, pine nuts and pesto.
• Ala-norma pasta with riccotta and smoked eggplant.
• Pasta with sun-dried tomatoes and chicken.
• Pasta with shrimp and spinach in creamy oyster sauce.
• Pasta in wine sauce, with vongole, tomatoes and parsley.

Italian pizza:

• Pizza Margarita.
• Quattro Formaggi pizza.
• Pepperoni pizza;
• Pizza “Strachatella, tomatoes, and anchovies”.
• Mushroom pizza with smoked cheese “Scamorza”.
• Pizza with seafood and cherry tomatoes.
• Calzone with mozzarella, ham and olives “Tajaschi”/.

AT THE END OF THE COURSE YOU WILL RECEIVE:

Fully hands-on training.
100% working and tested recipes.

The post Italian Cuisine. Pasta and pizza. appeared first on Fly Te Nashville.

Want to learn how to cook deliciously without meat and fish.
A modern person who thinks about their health and is interested in learning about the secrets of vegetarian eating.
A cook or chef who wants to improve his or her skills.
An amateur who wants to improve his culinary knowledge.

ON THE COURSE YOU WILL LEARN

• The basic principles of vegetarian cooking.
• How to cook deliciously without meat and fish.
• How to replace animal proteins.
• How to use spices to diversify your diet.
• How to introduce vegetables into your diet on a regular basis.
• How to prepare vegetarian breakfasts, salads, main courses and desserts.
• How to prepare sauces for the most refined taste.

IN THE COURSE MENU

• Vegetarian tofu, tomato and spinach omelet.
• Potato waffles with tartar sauce and a poached egg.
• Salad with artichoke, spinach, sun-dried and fresh tomatoes and quinoa in pesto.
• Salad with eggplant fries, pink tomatoes and strachatella.
• Bruschetta with soft lime cheese, roasted pumpkin, arugula and orange sauce.
• Toast with avocado.
• Spinach tortilla with chickpea pate and fresh vegetables.
• An appetizer of roasted peppers.
• Tom yam with mushroom mix.
• Pumpkin cream soup with arugula and quinoa.
• Green buckwheat with oyster mushrooms and spinach with onion fries.
• Orzotto with roasted peppers in tomato sauce.
• Butter paneer with basmati rice.
• Nut milk cocktails.

AT THE END OF THE COURSE, YOU WILL RECEIVE

The knowledge to prepare delicious and beautiful vegetarian dishes.
100% working and tested recipes.

The post Vegetarian Cooking appeared first on Fly Te Nashville.

A cook or chef who wants to upgrade his or her skills.
An amateur who wants to improve his or her culinary knowledge and learn to cook at the “Chef” level.

AT THE COURSE YOU WILL LEARN:

• Technology of cooking cold and hot banquet dishes.
• Technology of cooking fish dishes.
• Technology of banquet meat dishes.
• How to prepare and store ready-made foods.
• Modern trends in the design and serving of banquet and stand-up meals.
• Peculiarities of the technology of preparing and serving individual banquet and stand-up meals.

THE COURSE MENU:

• Shrimp in almonds with sauce “Rui”.
• Scallop in cherry berry ponzu, served with apple/cucumber salsa and halibut caviar.
• Smoked cod pâté with cod liver cream, Tamalinsky bread with lingonberry powder.
• Borodino bread with seaweed, sour cream with boiled condensed milk and berries.
• Porchetta with celery root and mushroom sauce.
• Black risotto with halibut, asparagus and lemongrass sauce and spinach.
• Salmon baked in seaweed with avocado and halibut caviar sauce.
• Dried venison with cranberries and rye mousse.

AT THE END OF THE COURSE, YOU WILL RECEIVE:

The knowledge to intelligently organize a buffet and banquet.
100% working and tested recipes.

The post Banquet and buffet dishes appeared first on Fly Te Nashville.

An amateur who wants to learn the basics of the “cook” profession.
A cook who wants to improve his or her skills.

IN THE COURSE YOU WILL LEARN:

• Types and methods of handling, slicing, chopping vegetables, herbs and mushrooms.
• Methods, conditions of storage of vegetables.
• Rules of heat treatment of vegetables. Steaming, frying, boiling, baking.
• Types of meat and poultry: beef, pork, lamb, chicken, duck.
• Methods for determining the quality and freshness of meat.
• Rules for defrosting and storage of meat and poultry.
• Primary processing and cutting of meat and poultry.
• Cooking semi-finished products.
• Types of fish. Sea, river, ocean fish.
• Methods for determining the quality and freshness of fish.
• Rules for defrosting and storing fish.
• Primary treatment and cutting of fish.
• Preparation of semi-finished products.
• Methods for determining the quality and freshness of seafood.
• Rules for defrosting and storage.
• Primary treatment and cutting.
• Technology of cooking salads and cold snacks.
• Technology of cooking dressing soups and cream soups.
• Technology of cooking sauces.
• Technology of cooking hot dishes.
• Technology of cooking desserts.
• Modern ways of serving and decorating dishes.
• Shelf life of ready dishes.

IN THE COURSE MENU:

• Potatoes “Confit” with cabbage “Kimchi” and tomatoes.
• Tar tart of beef jerky with cheese cream and spruce “Aioli.”
• Cucumber with honey and black salt.
• Seaweed and squid salad.
• Pumpkin ravioli with mango.
• Oxtails with orzo pasta and pesto sauce.
• Octopus mousse with black currant and cedar.
• Ceviche of muksun with tomato “Ponzu”.
• Salmon sashimi with truffle.
• Gedza with duck.
• Dumplings with goose and blueberry.
• Lasagna with shrimp, crab and sea bass.
• Beef loin with baked potatoes and mushrooms.
• Strong beef cutlet with mashed potatoes and celery.
• Stir-fried cheeses with smoked pears and baked vegetables.
• Vietnamese soup with meatballs and spinach.
• Creamy tomato soup with halibut.
• Honeydew with chocolate chips.
• Chocolate coconut cake with meringue.
• Baked banana with mango ice cream and coconut sauce.

AS A RESULT OF THE TRAINING YOU WILL RECEIVE:

The knowledge to learn the basics of the profession.
Working and proven recipes.

The post The Universalist Cook. Fundamentals and Practice. appeared first on Fly Te Nashville.