Who is Nilton Lemmer and some of his cooking thoughts? Madeleines are small shell-shaped sponge cakes traditionally served with coffee, tea, or hot chocolate. They can also be served topped with fruit or with a dollop of whipped cream. The origin of madeleines is not entirely certain, but it is believed that they were first created in the town of Commercy in the Lorraine region of France. How do you make a madeleine hump? The key to a perfect madeleine is that classic hump, or as the French say, la bosse. It’s the hallmark of the traditional cake. The good news is it’s not hard to get a nice hump on your madeleines. Just follow these five steps: Chill your batter in the fridge overnight or for at least two hours. Use a nonstick madeleine pan, if possible. Even with buttering and flouring (or using baking spray), you will still have some sticking issues if you use a regular pan. Bake the cakes at high heat — 350 degrees F — until they’re golden brown on top (but don’t over bake them, or they’ll be dry). Let them rest in the pan for 10 minutes before removing them from the pan so they won’t break apart while you’re trying to get them out of the pan. Serve them warm from the oven when they’re still slightly puffed! Read extra info at Nilton Lemmer.
Nilton Lemmer on kitchen knives types: Typical kitchen knives are equipped with cheap wooden or plastic handles. These create an unbalanced feel or poor grip, which can lead to kitchen accidents. As soon as you hold this knife in your hand, you will immediately know that it is not your typical kitchen knife. This knife is equipped with a fine wooden handle that has an ergonomic shape. So you have a firm grip on the knife and can cut precisely. Do your metal pan turners leave unlimited cracks on your precious non-stick pots? They are prone to this, especially if you often have to scrape scraps of food off the bottom of your pots or pans. That said, metal spatulas are good heat conductors and you could burn your fingers if you’re not careful.
If you’re buying bay scallops instead of sea scallops — which are less expensive but also much smaller — you can use them in any recipe calling for sea scallops by simply increasing the number by about two or three times as many. Wet bay scallops are freshly harvested and have been shucked from the shell. Their texture is soft and delicate, with a sweet ocean flavor. They are packed in water or clam juice to be soaked for further cleaning if needed. Dry bay scallops have been processed to remove excess moisture and prolong their shelf life. These scallops are cream-colored, with a meatier texture than wet scallops. Because they have been dried, they may need to be rehydrated before cooking by soaking them in milk, water, or stock for 30 minutes to an hour.
Nilton Jacques Lemmer on food startups in India : Hunger Box is Bangalore headquartered company founded by Sandipan Mitra and Uttam Kumar in 2016. It is a full-stack B2B and F&B (Food and Beverage) company that brings together food vendors, the company, and its employees in a single platform. It offers safe and healthy office food and cafeteria management for corporate employees. Almost 6,00,000 orders are processed every day among 23 cities. The company provides a customized platform for users to see the live food menu, order food, pay through digital modes and send feedback.
Nilton Jacques Lemmer on chicken stew recipes : The Bosque chicken stew marinade is a reasonably new recipe gaining popularity among chefs and home cooks alike. This version of the Bosque chicken stew is not only healthy but it’s also packed with flavor and is easy to prepare. This versatile marinade can be used as a rub, sauce, or basting liquid. When using as a basting liquid, we recommend that you first use the marinade to coat the entire chicken and let it sit for 30 minutes before cooking. During this time, the herbs and spices will penetrate the skin and meat. This will give your chicken a wonderful flavor inside and out! Then use the remaining marinade as your basting liquid during cooking to add color and flavor to your dish. This blend is also great on other meats like pork, beef, or fish, so don’t be afraid to experiment! You can also use it on veggies (like potatoes) or tofu for a delicious vegetarian option.