I love to cook. This time I cooked with assaf, a third year student of neurological science at TAU and Liat, an artist with a small stomach. A couple of days before shooting this post, I asked Assat if he would like to do some liquid nitrogen experiments. He agreed, and on to cook we [...]
There are those times, when you feel like eating something really simple, but really good- something that will not be to complicated to make, but will leave you with some leftovers for the days to come. This time, I cooked with Efrat, a second year student of business at the IDC, and with her boyfriend, [...]
Cooking (and eating) is an essential part of my life. I’ve been cooking at home since I can remember myself, and professionally for almost two years. In that time, I have learnt that, no matter what equipment you have, with some high quality ingredients and a bit of know-how you can create spectacular dishes with [...]
Cooking (and eating) is an essential part of my life. I’ve been cooking at home since I can remember myself, and professionally for almost two years. In that time, I have learnt that cooking seemingly complicated dishes isn’t as laborious as it seems. This time, I cooked with Matan, a second year student of business [...]
This is the first of hopefully many liquid nitro experiments. Remember to read the intro to nitrogen. Me and Assaf attempted three things: lemon sorbet, frozen whipped cream- that after the fast freezing resembled a meringue, and little pearls made with chocolate liquor- but since the liquor was 20 % alcohol, it thawed so fast we couldn’t use it in frozen form, so we used it as a sauce instead.
There are those times, when you feel like eating something really simple, but really good- something that will not be to complicated to make, but will leave you with some leftovers for the days to come.
This time, I cooked with Efrat, a second year student of business at the IDC, and with her boyfriend, Ben, A mechanical engineer who works for Motorola. Efrat took the pictures for this post. They have a well stocked kitchen, but it is not used so often-that’s where I came in. Efrat told me of an amazing lentil soup she had at a middle eastern restaurant at the village of Ein-Hod called Habait – meaning home. So, inspired by her visit, we went on a Middle Eastern theme- allowing the dishes to develop flavor by simmering them for a long while. Here is what we made:
Photos by Amitai Itzkovitch
This recipe is pure technique, and a great way to practice your folding. Out of very simple ingredients comes a light and fluffy dessert. The eggs are separated, whipped to separate foams then folded together, and then cooked. To make for easy whipping use room temperature eggs. You can use an electric beater if you are a wuss (it’s just 2 egg whites).
Photos by Amitai Itzkovitch
These are, without a doubt, the best scrambled eggs you will ever make. It will take 2-3 attempts to do it perfectly, without overcooking the eggs (and even with overcooked eggs it is still great). Remember to take it off and bring it back to the heat and at least 3 times to get that perfect consistency.
Photos by Amitai Itzkovith
Frittata is an Italian omelet, that can be made with a wide assortment of vegetables (peas, cooked potatoes, diced carrots, tomatoes and more), meats, cheeses and even pasta. Unlike the French omelet, where you add the stuff to the pan after the eggs, here the eggs go in almost last. Since it is much thicker than your regular omelet (and might break if you try to flip it with a spatula), it needs to finish cooking in a hot oven.
Photos by Amitai Itzkovich
This is the basic omelet. Nothing fancy- just an omelet with the simplest soft white cheese (fromage fraise) and sliced fresh tomato. For me this is one of the fastest ways to start the day with a full tummy. The instructions here are laid out in a multi tasking format- while one thing is happening, you do the next thing.
Cooking (and eating) is an essential part of my life. I’ve been cooking at home since I can remember myself, and professionally for almost two years. In that time, I have learnt that, no matter what equipment you have, with some high quality ingredients and a bit of know-how you can create spectacular dishes with not too much hassle.
Cooking (and eating) is an essential part of my life. I’ve been cooking at home since I can remember myself, and professionally for almost two years. In that time, I have learnt that cooking seemingly complicated dishes isn’t as laborious as it seems.
This time, I cooked with Matan, a second year student of business administration. Matan likes to eat Pasta with mushroom and cream sauce, so instead of paying 45 NIS for a single dish at a restaurant, a quick visit to the greengrocer and convenience store got us the raw ingredients we needed to make the dish. And guess what?
(5.00 out of 5) (5.00 out of 5) (5.00 out of 5)
