Author Archives: nikki

6 Dishes You Can Make with Five Ingredients or Less

What particular dishes can you make with just five ingredients – or less?

  1. Baked Ham and Cheese Rollups
  2. Tomato Cheese Toasts
  3. Easy Italian Chicken
  4. Flourless Nutella Cake
  5. A Smoked Salmon and Pea Frittata
  6. Peanut Butter Doughnut

After experiencing unforgettable service care of wedding catering in the Philippines, one may be left to wonder: How do I cook such awesome food at home and make people really happy?

Little do these people know that there are multiple dishes that may look complex but are actually made with 5 ingredients or less. Because of the minimal amount of ingredients, these dishes are pretty simple to make at home. At the same time, these wield fantastic results when done right. If you want to impress your family, friends, and loved ones with some quality meals, then here are a few simple but scrumptious dishes you can start off with.

Baked Ham and Cheese Rollups

Ham and Cheese Wraps Juan Carlo

All you need are the following:

  • 1 ball of pizza dough
  • 8 ounces of thinly sliced ham
  • 1 cup of shredded mozzarella cheese.

Simply roll out the dough on a lightly floured surface, then press it until it is flat. Evenly arrange the ham slices over the dough and sprinkle the cheese. Starting at one of the short edges, roll up the dough to form a log. Pinch the edges to seal it, then bake in a 200 degree Celsius for 50 minutes or until it becomes golden brown. Use a serrated knife to cut the roll into slices, then serve with mustard or any sauce of your choice.

Tomato Cheese Toasts

cheese and tomato juan carlo

Need something easy for breakfast? Try to make some tomato cheese toasts. All you need is:

  • Bread
  • Cheese slices
  • Tomatoes
  • Herbs
  • Pepper Flakes

Start by assembling the cheese and tomatoes on top of the bread before arranging the bread in a baking tray. Place the tray under the broiler for 6 to 7 minutes – make sure to keep an eye on the bread because they can burn quickly. When they are done cooking, you can choose to sprinkle them with some herbs or pepper flakes for an additional kick of flavor.

Easy Italian Chicken

easy italian chicken juan carlo

Your partner will think that you spent hours just to make this dish. Here is what you need:

  • Italian salad dressing
  • Chicken breasts

To marinate, simply pour Italian salad dressing in a large, resealable plastic bag. Place the chicken breasts inside, then shake the bag until all of the chicken is coated with the dressing. Then place this in the refrigerator for one hour or overnight since the longer you marinate, the more flavors the chicken will absorb. After leaving it overnight, preheat your oven to 175 degrees Celsius. Remove the chicken from the bag and discard the remaining marinade before placing the meat on a lightly greased baking sheet. Cook this for 1 hour in the oven or at least until the chicken is cooked through and the juices run clear.

Flourless Nutella Cake

flourless nutella cake

Who said making a dessert should be difficult? If you have a jar of Nutella and some eggs, you will be able to make a rich and decadent cake.

All you have to do is crack the eggs, then beat them using the highest speed in your mixer – whether a handheld one or a standard one – for 6 minutes. Microwave some Nutella for 20 seconds, then add 1/3 of the spread in the egg mixture before carefully folding it in until there are no streaks left. Continue for the remaining batches before pouring the combined egg and Nutella in a greased baking pan. Bake the cake in an oven preheated to 177 degrees Celsius for 20-25 minutes. Let the cake cool before serving to ensure a delicious, rich chocolate dessert.

Smoked Salmon and Pea Frittata

With this recipe, you’ll definitely change your perspective over frittata. With only 5 ingredients, you’ll perfectly ace this deli frittata recipe! The 5 ingredients are:

  • Potatoes
  • Salt and Pepper
  • Salmon
  • Eggs
  • 3 tablespoons of olive oil

You just need to thickly slice the potatoes and cook them in a pot of boiling water with salt until it is tender. This should take at least 10 minutes. After so, drain it well the pot and leave the potatoes it until it has slightly cooled down. For the salmon, cut it into wide strips. Crack the eggs into a bowl, and beat it lightly until it is foamy. Add the smoked salmon strips, peas, and plenty of pepper and salt into the bowl. Then stir in the potatoes. Next, heat up 3 tablespoons of olive oil in a large non-stick pan, big enough for the ingredients to fit. When it is heated, carefully pour the egg mixture in it and cook it for about 10-15 minutes in a fairly low heat. Do this until the egg mixture has finally set below the surface and you’re good to go.

If you are having a hard time taking out the dish from the pan, you can use a plate that is slightly larger than the pan and cover it on top. Then overturn the frittata onto it. Leave it for a while to cool before you slice it into pieces.

Peanut Butter Doughnut

Want something to sweeten up your day? Then here’s a 3-ingredient twisted doughnut dessert recipe you’ll definitely love! What you just need is:

  • Ready-made crescent dough
  • Peanut butter
  • Confectioner sugar

Just press the crescent dough on a parchment paper into a 13×8 inch rectangle. Then preheat your oven to 190 degrees Celsius. While it is heating up, mix the peanut butter with 1 tablespoon of confectioner sugar in a small bowl. Spread it onto the dough, while leaving a half inch border starting from the long side. Then roll the dough into a log. Put the layer side down and trim in half lengthwise. So, here’s the best part: twist the halves together with the cut sides facing upwards and shape it into a circle like what a doughnut looks like. Pinch the end together and put it into the oven for about 18-20 minutes until it becomes golden brown. For the glaze, put the remaining ½ cup sugar into a small bowl and add 1 teaspoon of water at a time until the texture is smooth enough for a glaze. Now, slowly drizzle the glaze onto your peanut butter doughnut and enjoy it with your loved one and the family!

Key Takeaway

Who said you need to be a pro in the kitchen to make a decent meal?  With these 6 easy-to make dishes, you can put smiles on your loved ones faces.

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11 Classic Dessert Ideas for Parties

What are the classic dessert ideas for a party?

  1. Blueberry Cheesecake
  2. Vanilla Ice Cream
  3. Chocolate Cake
  4. Apple Pie
  5. Chocolate Chip Cookies
  6. Carrot Cake
  7. Caramel Mousse and Citrus Parfait
  8. Matcha Mousse Cake
  9. Crème Brûlée
  10. Salted Caramel Pots (with Popcorn)
  11. Raspberry and Elderflower Jelly

One of the best part about parties is planning it. From things like booking a venue in Manila, wedding catering, and arranging debut decorations, all of the details have to be scrutinized and prepared for months in advance. This may seem like a troublesome thing for most people however, planning parties are surprisingly fun. Some people even make a career out of it.

This is because it’s exciting, it promotes critical thinking and, in some strange way, may even bring family members closer together.

Planning the Event

At parties, one of the highlights of the event is the souvenir that people get to bring home. Many opt for random trinkets such as perfume or even a commemorative picture frame for posterity. However, another popular alternative is providing desserts as souvenirs for guests. The logic behind it is that giving people sweets to munch on is a better idea than giving them items that they may never use.

Sweets for everyone

However, desserts are not only good as souvenirs, but they’re also good for the event proper itself. Sweets are the perfect ending to a full course meal such as the ones prepared with love by Juan Carlo’s specialized staff. Here are some examples of some desserts that are tried and proven to be perfect for parties:

Blueberry Cheesecake

Blueberry-Cheesecake-Juan-Carlo

The perfect treat after a full course meal is definitely the blueberry cheesecake. This is because it achieves the balance between salty, fruity, and sweet. Made primarily with cream cheese and blueberries, these cakes are best served chilled and their creamy texture is sure to satisfy even the pickiest of palates.

Vanilla Ice Cream

Vanilla-Ice-Cream-Juan-Carlo

Vanilla Ice Cream is another perfect dessert. But instead of being appealing because of complex flavors, this is so popular because of its plainness. It is the ideal accompaniment to fruits, pastry and sometimes even wine. The best part about Vanilla Ice Cream lies in its versatility because it is perfect for any occasion.

Chocolate Cake

Chocolate-Cake-slice-Juan-Carlo

The most basic of cakes, the chocolate cake can be found in most events and with good reason. It is the go-to cake flavor to satisfy most palates because it is creamy, affordable, and delicious. Children love it as much as adults which is why the demand for it is high. You can never go wrong with chocolate.

Apple Pie

Apple-Pie-slice-Juan-Carlo

While not a traditionally accepted “big event” dessert, apple pies are great because they are healthy, sumptuous, and a single serving is enough to satisfy anyone. They are affordable and easy to make with fairly common ingredients. Simply put, apple pies are great for events that aim to satiate the hunger of their attendees.

Chocolate Chip Cookies

cookies

One way to make the guests somehow feel at home at any event is to add some chocolate chip cookies into the menu. It may not be grand but this particular dessert makes a good serving that people will find interesting and dear to their hearts. Plus, everyone loves cookies, so why not?

Carrot Cake

carrot cake

It may be surprising to include this on the list but this particular cake will definitely satisfy the guests’ taste buds. However, to make this dessert work for an event, it’s important to note that the cake is cooled completely before frosting. Failure to do this will make the frosting melt which isn’t a good idea.

Additionally, to add more flavor, toast the coconut and nuts before adding them to the batter.

Matcha Mousse Cake

matcha

Being abreast with the current trend will help make the party more exciting and that’s why you should put in a matcha mousse cake in your event for everyone to devour. Given that matcha is a current favorite, this cake will bring the fun while contributing to a healthy diet.

Caramel Mousse and Citrus Parfait

An appealing dessert idea – especially for elegant events –  is a caramel mousse and citrus parfait that would definitely leave the attendees in awe. Layers of soft caramel mousse alternating with tiers of tart, tangerines, oranges, lemons, and grapefruits make it ooze to perfection. The combination of sweet and citrus flavor mounting over each other would definitely tempt the whole crowd.

Raspberry and Champagne Posset

Posset has been a killer dessert since the medieval times. It is a well-known British hot drink consisting of milk thickened with wine. Adding it to the menu may sound too expensive but it isn’t. You can make a cheaper version with champagne and raspberry. Attendees will definitely enjoy the smoothness and sweetness of this kind of posset.

Crème Brûlée
creme brulee

Looking for a way to sweeten the party? Then put this dessert on the menu list. Topped with a hard layer of caramel and with rich custard as its base, this burnt cream is the ultimate mood setter.

When serving this dessert, it’s best to sprinkle some caster sugar over each dish and spread it over with the back of a spoon to cover the top. Dampen the sugar using a fine spray and a blow torch to caramelize it.

Salted Caramel Pops (with Popcorn)

This dessert idea will definitely be the crowd favorite because it is easily customizeable. With popcorn at the top, a huger layer of creamy panna cotta at the middle, and a caramel puddle at its base, this magnificent dessert will definitely make a mark at the party. Sweet and salty but totally flavorful, this one’s totally too delicious to eat.

Raspberry and Elderflower Jelly

Because raspberry never gets old, here’s another dessert idea inspired by raspberries! This jelly’s very much bursting with berry flavor, floral scents, and the sparkling taste of the Italian wine, Prosecco. This will definitely move the attendees to a garden of paradise.

Key Takeaway

There are many more desserts that are perfect for all occasions. In fact, the real secret behind choosing the perfect dessert to serve is entirely based on the customer’s preference. Juan Carlo aims to please – if you are interested in serving the most sumptuous of desserts along with an unforgettable dining experience, kindly give our services a try!

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Salad Galore! The 4 Common Types of Salad

salads juan carlo

Vegetables are an essential part of anyone’s diet. In fact, an entire menu and method of preparation for vegetables was developed using vegetables as the main ingredients. These are called salads.

An extremely versatile meal, salads are appropriate for any occasion, whether it be a work brunch, a dinner date, and even in corporate catering in Manila. Usually what’s available in the menu are set salads, but the beauty of this dish is that, if done at home or at a salad bar, you can adjust the proportions and even the ingredients to whatever you please!

 

Different Strokes for Different Folks

It’s no secret that individuals differ in their taste preference. This is why it is extremely efficient that salads are very flexible in terms of ingredients and preparation. There are many ways to prepare a salad and quite frankly, anyone can have their own version of the popular Caesar salad. Some people may enjoy it with carrots while other people would rather have corn as a side. In short, salads have no fixed recipe and people are free to mix and match whatever recipe they want. That’s what makes salads so fun and amazing. They are delicious no matter how they are prepared because people can prepare them in their own, special way.

Not All Salads Are The Same

Salads as mentioned above are really flexible because they can be prepared however someone wants them prepared. However, there are a few traditional ways to make a salad and here they are:

Tossed Salads

Tossed salads are the most common form of salad that you can see on a regular basis. They are present at parties, caterings and even the occasional dinners at home. They are made by combining vegetables, dressings and some meat in a bowl. The body, or the main component of the salad relies on leafy vegetables such as lettuce or spinach. Nuts, cheeses and fruits are often added into tossed salads to increase the flavor and the volume of the meal.

Composed Salads

Composed salads are a more organized version of tossed salads. Their main ingredients vary but they still rely on vegetables. However, the main difference between tossed salads and composed salads is the overall theme. Composed salads are more organized and they are all individually crafted to be orderly.

Bound Salads

Bound salads are a more hearty form of salads and they are bonded together by an ingredient such as mayonnaise or a special type of vinaigrette.

Farinaceous Salads

Similar to tossed salads, their main difference lie in the main ingredient. Farinaceous salads are mainly made with potatoes or pasta and these hearty meals are filling and delicious.

 

Of course, these traditional salads are merely guides on how to create your own salad. However, the best part about salads is that, as stated above, they can be finely crafted entirely according to your preference. However, if you’d like a professional’s take on salads then why not give Juan Carlo’s menu a try at your next big event?

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Good Morning, Good Taho!

Image from MyStyleRecipe.net

Image from MyStyleRecipe.net

What is Taho?

  • It is a refreshing and tasty snack that is usually enjoyed during breakfast in the Philippines.
  • It is made of tofu, arnibal (caramel), and sago pearls.
  • These are sold by a vendor called magtataho and are usually contained in aluminum buckets. This allows them to walk or ride around a city or village to sell the snack.
  • It is so popular in the Philippines that Filipino adults and children alike enjoy it.
  • It has been around since the pre-Spanish colonial period and it is still being served to this day.

There is nothing better than a good breakfast to start a good morning. Know what else makes it better? The moment you hear that sweet sound of your local magtataho yelling that sweet word you’ve been wait for since you woke up: Taho!

Taho is one of the most versatile foods in the country because it can be enjoyed as a snack, dessert, or part of your breakfast. One of the best things about it is that though it is in actuality a simple dish, it will not look out of place among the best of the best in wedding catering in Manila.

Origins

Taho is indubitably one of the most popular snacks in the Philippines for both adults and children. Its origins aren’t clearly defined but most scholars agree that this snack is definitely derived from the Chinese traders.

Common accounts claim that taho is a product of the trading relationship between the Philippines’ ports and the Chinese trader who sought business with us. It was in this trade where the Filipinos at the time adapted a Chinese snack called “douhua” (which means “tofu pudding” or “soybean pudding” and called it “taho”. This happened decades before the Spanish colonization of the Philippines.

The Filipinos at the time sought for the snack because of its cool and refreshing taste. It was unique to them as it piqued interest and also because sweet snacks were for the rich and powerful. Taho is a snack that everyone can definitely afford and enjoy.

Preparation

Taho vendors, or magtatahos, would prepare the ingredients before dawn. The most important ingredient is the tofu; which serves as the core of the snack. This fresh and soft tofu is processed in a way that makes its consistency and texture similar to that of custard. This can also be made from scratch with a tofu mix.

When it comes to sweetening this snack, an ingredient known as arnibal is used, which is made by turning brown sugar into syrup. This is done by heating, caramelizing, and mixing it with water; creating a thick, amber-colored liquid. Sometimes, other flavors such as vanilla are added to this. Sago pearls, which can be bought from the local market, is boiled until the consistency becomes gummy and the appearance becomes a translucent white.

These ingredients are then put into two aluminum buckets that are connected with a yoke or placed in a pedicab (a common Filipino mode of transport that involves a bike with a side car attached). In one bucket – usually the bigger one – is the tofu base while the smaller bucket contains the arnibal and sago mixed together.

Sale

The vendors travel around cities and villages to sell taho. They usually market their product by using a very distinct and projected voice to loudly say the name “Taho!” while walking or riding down an area. Filipinos would recognize it and, since the voice is usually projected well, they would hear it from the insides of their homes. Most magtatahos would have a regular business path at a regular schedule; usually in the morning as it is a great breakfast meal or snack. However, it is also common to see these vendors still selling their products in the afternoon or the evening.

When they make a sale, they must first use a metal watch glass to toss out the excess water on the surface of the bean curd. Then, they use a long metal ladle to get and put together the ingredients in front of their buyer in a plastic cup – usually available in two sizes – and serves it to their customer along with a plastic spoon for them to eat wherever they please. One may also choose to use their own cup as it is also common for households to give the vendor a pitcher to be filled with taho so that they can have their own supply of the tasty snack at home; at a higher price, of course. Families would then put the pitcher in their refrigerator and simply need to place the taho in a cup or glass and heat it to be able to eat it or even enjoy it chilled.

Appeal

Taho is popular because it is both delicious and affordable, even with children. It can be found almost anywhere because the demand for it is as strong as when it was first introduced. Its target market is on such a wide scale that it’s almost impossible to measure it in the first place. Simply put, many people from different walks of life enjoy and love taho for what it is: a brief, but sweet escape from the hustle and bustle of everyday life.

Nostalgia

The thing about taho is that it is a timeless food that will never go out of fashion, at least not in the foreseeable future. Timelessness is something that food needs in order to become a staple; this is something that food chains try to strive for by showing commercials and promos that promote family and happiness. By showing these elements in their commercials, they are essentially telling people that by eating their food, they will remember their happier times; as well as evoking the feeling of love that can only be achieved by dining together with family.

Taho, on the other hand, needs nothing like that. The reason why taho is purely timeless because our grandparents ate taho when they were children, our parents enjoyed taho when they were younger and so on. In short, taho is something that markets itself with nostalgia simply because it is something that almost every Filipino has eaten at least once during a period of their life.

Love

Essentially, taho is one of those foods that people look for when they need comfort, a quick fix, or both. It’s great for any time of the day and its appeal is definitely a lasting one. However, any food can achieve this feeling so long as they are enjoyed with the people that we love. Are you interested in creating a lasting memory with food, surrounded by the people you love? Give Juan Carlo’s catering a try!

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MRE: History of Rations

What is the history of rations?

  1. The first rations appeared in ancient times when Roman soldiers were given two pounds of bread per day which came with olive oil, meat, and wine
  2. The armies during this time mainly relied on barrels upon barrels of dried meat and vegetables on their longer campaigns
  3. Cutting off an army’s trade route was tantamount to winning the war during this time.
  4. In the 18th century, armies carried “garrison rations” which were stored in large wagons which followed columns of troops wherever they travelled. These contained beef or pork, wheat flour or cornmeal, and barrels of apple cider or spruce beer.
  5. During the invasion of Russian, Nicolas Appert revolutionized rations by placing food in sealable jars and covering it in hot water. This sterilized, cooked, and preserved the food all at the same time.
  6. Because glass jars were expensive, canned food was created.
  7. In the 19th century, the USA created the first legitimate rations which provided the full nutritional value of a true meal.

 

Food is so crucial to the survival of the human race. In fact, there are businesses dedicated to providing it, such as Juan Carlo’s wedding catering services. However, during the darker periods of human history, food was also a necessary resource in the art of war. Sustaining an army of thousands of men got the various military forces around the world pondering the gargantuan task of keeping these soldiers fed. See, food is necessary in peace as well as war because without it, soldiers would not be ready for combat.

Most of history saw some small militias rather than large armies for battle. They would usually come together from the local population and would only be active for a short period of time. When these small groups would need to move from place to place, they simply just lived off of the food that they found, the food they could buy, and the food they could confiscate from stores and farms.

In fact, during the ancient times, Rome created the very first permanent and professional army. The Roman Empire divided this army and stationed Legionnaires at all corners and points of their land. This was possible because of the paved road that they had which made the transport of supplies a bit easier. Every soldier was given two pounds of bread per day, which came with olive oil, meat, and wine. These were the first appearance of something that resembled rations. The supply of these came from places as far as Egypt to as near as local fields.

The armies, during this time, mainly relied on barrels upon barrels of dried meat and vegetables on their longer campaigns. However, dried food can only last for so long so at the time, cutting off an army’s trade route is tantamount to winning the war. At the time, food couldn’t last for more than a month so expenditure was at an all-time high for transporting and producing food alone. Lack of food also drove armies to raid and plunder innocent villages for food, water and at times, for manpower.

History has shown the world that the lack of food during emergency cases often drove desperate people to committing things that they normally wouldn’t do, otherwise known as the state of ‘insanity’. One such example is the 1972 Andes Flight Disaster where after several days of starving, the desperate survivors collectively decided, albeit begrudgingly, to eat the flesh of their deceased compatriots. It is a widely accepted fact that hunger drives people to do things in order to survive.

 

1972 Andes Flight Disaster

For a time, profession armies disappeared and did not resurface until the 18th century; most notably in the British Empire. When the American Revolution broke out in 1775, the British Empire was ready and they easily stuck down any rebellion with trained battalions of soldiers. Both sides relied heavily on locally available food for their rations as well as foraging any land that they could. Often, both sides would find themselves too far away from any reliable source of food. They had to carry “garrison rations”, which were stored in large wagons which followed columns of troops wherever they travelled. Their typical supply of food included beef or pork, wheat flour or cornmeal, and barrels of apple cider or spruce beer (during this time, sanitation was still inefficient and it was more hygienic to bring around cider and beer instead of water).

Fresh vegetables were also very unusual to be a part of a battalion’s food supply since it was hard to preserve them. They were only available to soldiers if there was a local supply of it. Because of the lack of fruits and vegetables, soldiers usually suffered from vitamin deficiencies and winter time would take a heavy toll on them. Most of the soldiers who fought in this war died from disease rather than the hands of their enemies.

Napoleon Bonaparte, a famous French conqueror, once said that, “An army marches on its stomach”; and he ardently believed in the importance of proper military nutrition. Unknowingly, this statement would start the search for a way to preserve food and eventually lead to the invention of canned food.

During the invasion of Russia, Napoleon and the French government needed to find a way to supply their massive army with food since the battles took place in faraway fields from their food sources. Because of this, they promised an award to the person who could revolutionize the transport and preservation of food.  Nicolas Appert heard the call and so he developed a preservation method which involved sealing the food in a glass jar and covering it with boiling water so that it will be cooked as well as keeping it preserved. The boiling water is also what kills the bacteria on the meat and sterilizes it while the jar keeps the bacteria from attacking the meat.

This idea is what paved the way to what we now know as ‘canned food’. At the time, the idea was considered revolutionary and it provided safe food for transfer and consumption.

The only problem with canning was that, at the time, the materials needed for canning were expensive and they were difficult to open without the proper tools. Although their need for fresh food was answered, a new problem popped up, but it wasn’t too big of a deal until the early 19th century when the British military used cans sealed with lead solder, which in turn caused lead poisoning.

Civil_War_rations

It wasn’t until the late 19th century when food rationing was truly revolutionized, at least in its earliest form, by the United States Military. They developed a system of nutrition which addressed the daily nutritional meal of an average person. Various tools and other materials were also developed for the consumption of food, which lead to rations being extremely convenient to transport as well as the easy of preparing the food for eating.

Food is one of the only things in the world which could cause conflicts but at the end of the day, the night will fall and the sun will rise. Simply put, while food is the cause of conflict, it can also be a source of love and nourishment between families and friends.

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In Case of Emergency: Survival Cooking Tips

juan carlo cooking out

What do I prepare myself for survival cooking?

  1. Bring tools and know how to use them.
  2. Know the area’s topography and nearby points of convenience.
  3. Practice always.
  4. Bring rations always and learn how to ration your food.
  5. Be aware of danger and avoid it at all costs.

From fancy corporate catering in Manila to a simple dinner at home, cooking is a hobby that touches people’s hearts, as well as fill their stomachs. It is an undisputed fact that cooking is both a practical need as well as an emotionally filling hobby. Whether one cooks at home or at a restaurant, it is definitely a wonderful experience that is shared between loved ones.

With the help of specialized tools and utensils cooking daily is done smoothly day in and day out. However, not everything will go according to plan people have to learn how to adjust and adapt accordingly. In emergency situations, this skill can save a life.

 

In short, cooking is something that isn’t just limited to the kitchen. Having this skill is also useful in the wilderness. Eating to survive is one thing, but to be able to cook to do so is another thing entirely.

If you’re the type of person who revels in and relishes the outdoors, here are some tips for survival cooking:

Bring Tools and Know How to Use them

It is definitely important to remember that it isn’t possible to foresee when an accident or an emergency situation will occur but being prepared for anything is definitely ideal. With this in mind, bring all of the necessary tools that one would need for any outing such as a portable stove, some pots and utensils. With these items in your gear, there’s no danger stopping you from enjoying the wonders of the outdoors.

Besides bringing these necessary tools, it’s always important that you know how to use them. By the time you’re out there and danger strikes, thinking on your feet will surely help you through the toughest of obstacles.

Another great asset you must have when it comes to survival is the capability to use the environment to your advantage. For example, when you need heat to cook your meal and you don’t have a heat source with you, this is where the notion comes to place as you’d then need to create heat for and by yourself. Your surroundings offer you a lot at your disposal, so be sure to know what to do and how to do it.

Know the Area

One of the many basic preparations that a person should do before embarking on a trip is researching on the fauna and flora of the area. It is a basic requirement to understand the topography as well as the animals and plants that inhabit the area. Survival cooking is quite easy in itself if you’re prepared but not knowing which food and animals are safe for consumption could lead to your death.

Another important aspect of research is being aware of the possible threats in the area. Some mountain trails, in the case of the more adventurous travelers, are filled with predators that could pose a threat to people.

Whilst researching your destination’s terrain before embarking on a trip seems ideal, it’s also just as vital that you research the environs’ nearest forms of convenience. Emergency locations such as hospitals, gas stations, police stations, and even a wildlife control office will surely come to your aid should you know of their exact locations. Researching this aspect shows that you’re more than capable in preparing for any obstacles that can be thrown at you.

juan carlo cooking out 2

Practice

Out of everything that has been discussed so far, nothing is ever more applicable than the classic saying, “Practice Makes Perfect”. In survival cooking, this is important because you don’t want to end being inefficient at it when your life depends on it.

Cooking in the outdoors is definitely a different experience from cooking inside a kitchen. There are many external factors to consider such as the elements and the weather which could potentially affect your meal. Practicing basic cooking without the comfort of using tools is definitely a wise choice for people looking to travel around, or even as a precautionary measure.

Another thing about practice is that it can be done anywhere and at any time. This is a great way to prepare for your next camping trip. Looking to practice your fire-starting skills and other cooking hacks that can prove more than helpful? If so, then grab your pots, pans, and other ingredients and equipment and start practicing.

Have Rations Ready

One of the most commercially available meals are MRE or Meals Ready to Eat. These rations are pre-cooked meals that are sealed in air-tight containers to maintain their freshness or, at the very least, prevent them from expiring. While these are generally more expensive than regular meals, it is recommended to bring MREs on trips or even simply storing them in your vehicle.

This is not just about bringing rations, however. If ever you find yourself stuck in the wilderness for a long period of time, it’s inevitable that your food and water supply will run out. Learning to ration your supply is a great way to survive through anything. With your arsenal of knowledge on how to properly ration your supply, you’ll be able to carry yourself to safety in no time.

Be Aware

Awareness is often the most basic survival skill that is easily overlooked. It is a key factor in one’s survival through any means. While survival cooking is an essential skill, it is even better to actively avoid any situation that could put you in a compromising position.

Key Takeaway

While there are many other survival techniques that one ought to practice or prepare for, the most important thing people should remember is that an ounce of precaution is definitely better than a pound of cure.

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The Cutting Edge: Understanding the Different Cutting Styles

Photo by Benjamin Faust

Photo by Benjamin Faust

What are the different cuts that a chef must know?

  1. The Julienne
  2. The Brunoise
  3. The Batonette
  4. The Chiffonade
  5. The Baton
  6. The Small Dice
  7. The Medium Dice
  8. The Large Dice

One of the most important things a chef must first understand is the concept of different cuts. Every ingredient in a Chef’s arsenal must be cut accordingly. It can also be argued that a Chef’s cutting skills can directly impact how the dish will turn out. This much is true for the most successful restaurant in Europe as much as it is true for quality catering in Manila.

The Basics

One of the most basic things a chef should master is determining which cut to use, how to use it, and when to use it. People who have cooked for a long time understand the fact that the cut they use will determine the accuracy or faithfulness of the dish to the recipe. It affects the taste, consistency, and aesthetics of the dish, as well as its overall presentation. In cooking, aesthetic is just as important as the taste. Studies have shown that people are more likely to enjoy a dish based on its presentation. This isn’t to say that people are, by nature, picky eaters; In fact, the most passionate foodies are the type of people who know that they deserve only the very best from the most passionate chefs. Such is the case with Juan Carlo’s dedicated staff who continuously improves their skills with the latest and the greatest in cooking techniques.

Tools of the Trade

A great thing that a chef should remember is how important their tools are. A blunt and rusty knife will most definitely produce inferior cuts as well as run the risk of infecting the people who consume food produced by said knife. A good chef should always keep their tools in optimal condition. It can also be argued that the state of a chef’s tools reflect on their personality and approach when it comes to cooking and ultimately, their skills in its entirety.

The Importance of Squared Off Ingredients

Mastering each of the basic cuts requires the Chef to understand the importance of squaring their ingredients. The foundation of each and every cut on this list lies with squaring the ingredients and then preparing them according to what cut they should be.

 In order to explain how to do this, an example must be used in the form of a carrot. To start the process, the carrot skin must be peeled and the end must be cut off. Then, it must be sliced into segmented lengths of 4cm thickness. With each segment, one end must be sliced in order to produce a flat surface. Lay this surface face down to continue the process for the other ends to flat surfaces on all sides. The result should be a 3-dimensional rectangle. With this squared off carrot as an imaginary example, all the cuts below can be explained:

The Cuts

There are many different styles of cutting that a chef should remember and here are some of them:

The Julienne 

The Julienne cut is essentially done by cutting your ingredients into stick shapes and they are usually very thin. This is best done for ingredients that are used as a base for various sauces such as for sweet and sour pork.

In order to achieve this cut, it starts with cutting an item into a square. Then, it is cut length-wise with each cut only being 1-2mm thick (or 1/16 in); creating multiple thin, rectangular slices. These will then, in turn, also be cut the same way to end up with slices that resemble a group of matchsticks.

The Brunoise

Simply put, the Brunoise dice is the smallest dice that a chef can produce. The procedure for producing the Brunoise dice is quite similar to making the Julienne cut, except dicing them at the end of the process. Chefs do this by taking their Julienne cuts, bunching it up in their hand, then cutting them length wise which creates the dices of the carrot. Although this seems like a simple process to learn, it is difficult to master because the ideal Brunoise Dice cut is one that has perfect and equal dices.

The Batonnet

By this point you, our reader, will start to notice a pattern: the different cuts use a combination or variation of the basic ones. The Batonnet cut is essentially the Julienne cut except that it is significantly thicker; 6cm thick to be exact.

The Batonnet is done to add depth to a somewhat “flatter” sort of dish as well increasing the flavor of the vegetable. Also, it is used to make a dish appear to be taller, especially when serving a dish that is particularly large. This provides a linear appeal to a customer. It is because of this cut that one will usually see this as a requirement in many recipes in cookbooks.

The Chiffonade

This cut is especially suited for thinner ingredients such as herbs and spices. Unlike the other cuts on the list, the Chiffonade is almost exclusively used for vegetables and not meat; the imaginary example of a carrot, however, is not applicable to this.

The process of this is simple; it first involves stacking the herbs and vegetables to be used. Then, it is rolled like how one would roll a cigar. Once it is rolled, one can begin slicing it just like meat. This produces a nice chiffonade cut for the herbs which is best used for garnishing.

The Baton

This is the largest cut in the Chef’s arsenal (at 12mm thickness) and it is usually used for presentation purposes and crudites. While it is not common, it is necessary to know because it is needed to create Large Dice.

The Small Dice

This is exactly like the Brunoise except it has larger dices. To do this, chefs create thicker Julienne cuts to their carrots; these should be 3mm thick instead of 1-2mm. Applying the Brunoise to these Juliennes will create bigger dices.

The Medium Dice

This is basically applying the Brunoise to the Batonnet which will produce even larger cubes than the small dice. Thus, the name: Medium dice. The result of this should be 6mm cubes of carrots.

The Large Dice

Following the pattern, this is just the Baton with the Brunoise cut applied; creating 12mm cubes. This cut is usually used in stews and long-cooking dishes. It can really bring great presence to a dish and really makes it look professional.

Key Takeaway

In conclusion, cutting is a skill that every chef should endeavor to master, whether or not they cook as a hobby or professionally. At the end of the day, what every person who loves to cook strives for is one thing: Satisfying the people who eat their food.

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5 Wedding Catering Food for Kids

kids wedding catering

Many couples prefer to keep their wedding children-free, but there are circumstances where they can’t help but allow their guests to bring children. That means the couple must incorporate some kid-friendly foods in the menu of their wedding catering in the Philippines. Keep the little ones entertained and full with these fun, creative food ideas that might leave the grown-up ones a tad bit envious:

 

Mini cheeseburgers

Who doesn’t love cheeseburgers? Keep this fast food classic mess-free for the kids by making cheeseburgers using mini buns! Not only are these bite-sized cheesy meaty goodness super delicious, they look super cute too (don’t deny it!). But if burgers are not your thing, try making mini hotdog sandwiches. Then allow the kids to have fun by letting them draw on their sandwiches using the ketchup and mustard. Just have a babysitter nearby to keep an eye on the kids to avoid a huge mess and possible food fights.

Fruit and vegetable cups

Skip the traditional salad and serve fruits and vegetables in cups instead. Everyone eats with their eyes especially kids so what looks appealing to them, there is a huge possibility they will eat. Put sliced fruits and sliced vegetables in separate cups along with some sort of dip like yogurt for the fruits and mayonnaise for the vegetables. If you want to level up the creativity, make fruit and vegetable kebabs then use the cups as containers for the dips.

Image: Lorraine Cryan Photography

Image: Lorraine Cryan Photography

Smoothie popsicles

While the rest of your guests are feasting on fancy desserts, serve smoothie popsicles to the little ones. This will keep them cool and satisfied especially during a hot, summer wedding. But of course, you can also whip up a batch of grown-up friendly smoothies as additional dessert. Just make sure they are separated from one another so there won’t be any accidents of an alcohol-laced pop being served to one of the flower girls (yikes).

Macaroni and cheese

A certified hit with kids, macaroni and cheese is a sure way to please the kids. Go serve this recipe in small, colorful bowls or get creative by making mini mac and cheese pies or even fried mac and cheese balls which you can skewer with sticks for a fun, lollipop-like look.

Peanut butter and jelly

Along with macaroni and cheese, the PBJ is a classic among kids (and kids at heart). Rather than serving these in the traditional sandwich, let your creativity shine through by making peanut butter and jelly sushi (bread strips with peanut butter and jelly then rolled up to look like sushi) or peanut butter and jelly muffins.

 

These foods are a sure way to satisfy the kids—and their parents. Serve these up in a separate station for kids only so they can form a line altogether without having to mix up with the adults. Try also to set up an activity section for the kids where they can quietly entertain themselves all throughout the reception. That way, you have kept your guests—and their kids—happy and worry-free.

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6 Foods for Losing Weight

What are foods that can help someone lose weight?

  1. Water
  2. Yogurt
  3. Cruciferous Vegetables
  4. Tuna
  5. Avocadoes
  6. Apple Cider Vinegar

 

Are you a bride-to-be that can’t fit her dream wedding dress? Or are you the groom who suffers from the so-called ‘tight tux’? When it comes to getting the right fit in time for your wedding, all it takes is some exercise and a lot of restraint. In other words: you’re going on a diet. It will be hard but it will worth it when you can look your best on your special day. Not to mention, you can make your wedding your epic cheat day by pigging out with the best food from the best wedding catering in Manila.

Waterglass of water juan carlo

Well, not literally just water itself. But it does help in keeping you going throughout the day. Thus, you should always have an ample amount of water intake.

Water intake is not limited to just how much water you drink. Fruits and vegetables are also great sources of water; these have proven to have 80-98% water content. Researchers speculate that the water in these foods help satiate you and make you feel full; thus, you eat less. So go ahead and buy foods with high water content like cucumbers, tomatoes, grapefruit and strawberries. Not only will they help you to limit your food intake, they can also help you stay hydrated especially during a hot day.

Yogurt

yogurt juan carlo

If you’re wishing for an even tastier, yet healthy form of indulgence leading up to your special day, then this handy little snack is undoubtedly for you. When it comes to guilt-free sugary pleasures, Yogurt is your kind of snack.

Yogurt can help you lose weight because of it is high in protein and it keeps you full until your next meal. You can even top it with your favorite fruits and other things to make eating it a little bit sweeter.

But if you plan to make yogurt into a meal, you may want to take it easy with the nuts, fruit, granola, and whatever topping you can think of adding. These can easily make your healthy snack into an overloaded calorie bomb.

Cruciferous vegetables

Cruciferous vegetables Juan Carlo

Broccoli, cauliflower, and cabbage are some members of the cruciferous vegetables family. Compared to most vegetables, the members of this vegetable family have more protein and fiber content, which can help your metabolism and prevent constipation.

Another thing about these vegetables that makes them suitable for your diet plan is their texture. These vegetables are known for having that crunch-factor which adds a bit of thrill in every bite. Plus, they can be prepared in any way, whether you chop them up to add to your stew or for a salad of your own choosing. You can’t go wrong with what you can gain from these greens.

Tuna

tuna fish juan carlo

If you’re a fan of seafood, then eating fish is the way to go for an easy diet. But if you’re not, then you should at least have tuna as your guilt-free meat substitute. Tuna is a big hit with dieters because of the fact that it’s low in calories and high in protein. This is very useful for anyone to keep in shape.

Tuna can also be prepared in any way you choose, whether it be steamed, pan-fried, grilled, or even raw for sashimi. Whichever method you choose, you’ll still get a delightful seafood experience minus the regret.

Another thing that makes Tuna the household name it is today is that it’s also a lean kind of fish; meaning there isn’t much fat in it. But this doesn’t mean that you can just grab any can of tuna when you’re looking for a quick fix. Always make sure to get the tuna canned in water and not oil. That way, you won’t get the unnecessary fat from the oil.

Avocados

Avocados are rich in healthy fats, water, fiber and potassium. Avocados are perfect additions to a salad because the fats in this fruit can help boost the nutrient intake in the salad because of the vitamins and nutrients present in them.

Apple cider vinegar

apple cider vinegar juan carlo

Drinking apple cider vinegar before a meal can help in weight loss because apples are a great source of pectin. This is a natural substance which can keep you full longer and feel more satisfied. It also helps in stimulating digestion which prevents fats from staying in the digestive tract for too long. When foods stay for too long in the intestines, they can be converted into more unnecessary fats to be absorbed by the body.

So whether you are getting ready for a big event or just want to lose a couple of pounds so you can fit in your favorite jeans, these foods, especially when partnered with regular exercise, can help you shed that belly fat you’ve always dreaded. As they say, diets are not about depriving yourself—it’s about choosing the right foods without the unnecessary fats and calories.

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