process essay on cooking
Abdulla Al Samahi
Dr. Ko
ENGL 1004-05
17/02/2015
The Perfect Risotto Risotto is an exquisite dish that has migrated from the exquisite northern regions of Italy. It’s a gorgeous dish that tastes just as good as it looks, and preparing a prodigious risotto doesn’t require as much work as some people might think it would. Follow these three simple steps, and you can have a bare and creamy plate of risotto by yourself. To prepare the risotto you will have to first gather some fresh ingredients; risotto is a dish that is best prepared with a lot of fresh garden-harvested ingredients. In terms of greens, you need a hand full of green basil spring leaves, 4 zucchinis, a large garlic clove, and a slice of yellow-pure lemon. On the other hand, you might also need to visit the store to get chicken or vegetable stock, virgin olive oil, carnaroli risotto rice, a block of parmesan and a bottle of Sauvignon Blanc to burn off the risotto with. After you’ve gathered all the necessary ingredients listed above, it is time to start pre heating the oven and start preparing your ingredients. To start off, the 4 zucchinis should be cut into 2 slices per zucchini and placed on an iron tray skin down. A drizzle of virgin olive oil, a cluster of heavy seasoning and rich garlic slices to the tray and the zucchinis should be ready for a 30-minute session in the oven. Consequently, after the zucchinis have finished heating, they should be left to rest and cool down. That will cause the zucchinis to naturally separate the flesh from the useless skin and hence it is then easy to separate the squash part from the skin.
Secondly, its time to add the rich stock you acquired into a thick cast iron saucepan. The stock, whether it is vegetable or chicken stock, should be let to slowly simmer with no pressure or movement. You will notice after 3-5 minutes that the stock starts to release heat bubbles and produce light broth, and that’s when you know its time to add a tablespoon of olive oil
Dr. Ko
ENGL 1004-05
17/02/2015
The Perfect Risotto Risotto is an exquisite dish that has migrated from the exquisite northern regions of Italy. It’s a gorgeous dish that tastes just as good as it looks, and preparing a prodigious risotto doesn’t require as much work as some people might think it would. Follow these three simple steps, and you can have a bare and creamy plate of risotto by yourself. To prepare the risotto you will have to first gather some fresh ingredients; risotto is a dish that is best prepared with a lot of fresh garden-harvested ingredients. In terms of greens, you need a hand full of green basil spring leaves, 4 zucchinis, a large garlic clove, and a slice of yellow-pure lemon. On the other hand, you might also need to visit the store to get chicken or vegetable stock, virgin olive oil, carnaroli risotto rice, a block of parmesan and a bottle of Sauvignon Blanc to burn off the risotto with. After you’ve gathered all the necessary ingredients listed above, it is time to start pre heating the oven and start preparing your ingredients. To start off, the 4 zucchinis should be cut into 2 slices per zucchini and placed on an iron tray skin down. A drizzle of virgin olive oil, a cluster of heavy seasoning and rich garlic slices to the tray and the zucchinis should be ready for a 30-minute session in the oven. Consequently, after the zucchinis have finished heating, they should be left to rest and cool down. That will cause the zucchinis to naturally separate the flesh from the useless skin and hence it is then easy to separate the squash part from the skin.
Secondly, its time to add the rich stock you acquired into a thick cast iron saucepan. The stock, whether it is vegetable or chicken stock, should be let to slowly simmer with no pressure or movement. You will notice after 3-5 minutes that the stock starts to release heat bubbles and produce light broth, and that’s when you know its time to add a tablespoon of olive oil