00:01For five years now,
00:02we're here at Farm to Table.
00:03What we've shown us to the food explorers
00:05is how to use the ingredients available to us.
00:11Now, we're going to focus on the humble ingredients
00:16that are available everywhere,
00:19very cheap,
00:21and that you can eat a lot.
00:23So, we're going to focus on our ITLOG.
00:27How to find out or paano mo malalaman
00:31na fresh pa yung ITLOG na lulutuin mo?
00:34Very simple.
00:35You have your egg.
00:36You have your water.
00:38You just have to dunk it sa bowl ng water.
00:41So, kapag nakalubog pa rin siya,
00:43magandang senyales yan.
00:45Pag tumataas,
00:46siguro more or less mga ilang araw na rin yan.
00:48Ang ayaw natin is kapag lumutang na siya
00:52ng totally.
00:54Ibig sabihin nun lumang-luma na
00:56tingnan natin kung may makikita tayong mga fresh na fresh.
00:59Ang maganda dun sa egg na gamit natin ngayon
01:01is nakalapat pa siya dun sa pinakailalim.
01:04So, that tells me
01:06na okay pa siyang gamitin,
01:08swak na swak,
01:09fresh pa siya na matuturing.
01:11So, I'll start off
01:13with our fried egg sunny side up.
01:15Mas maganda to kung,
01:18siguro kung lalo na kapag nag-umpisa ka,
01:20e non-stick pan yung gamit mo.
01:22Pag mga gantong carbon steel yung gamit natin,
01:24you just have to
01:26siguro increase yung temperature.
01:29The safest way
01:30or ang pinaka preferred natin
01:33o pinaka ina-advise natin
01:34way of cracking your eggs
01:36is sa flat surface.
01:38Bakit?
01:39Dahil yung skin or yung shell
01:41nung ating itlog
01:42exposed sa kung anumang mga bacteria,
01:46kapag kinrock mo yan sa edge,
01:48yun yung papasok sa loob.
01:50There's a possibility
01:51na baka
01:52mag-cost ng salmonela.
02:12So, for me,
02:14ito yung sinasabi natin
02:16perfect execution.
02:19Matingkad yung pagkaputi niya,
02:20and dahil we're aiming for over easy,
02:24ito yung ating egg yolk,
02:26e malasadong malasado pa.
02:28So, that's the first dish natin
02:30for our egg.
02:31Next up naman natin,
02:34yung ating over medium.
02:35So, kumpara nito doon sa ating over easy,
02:39yung over medium,
02:40yung egg yolk pa rin yung basehan natin,
02:43medyo paluto na siya.
02:44Pero, pag hiniwa mo,
02:46pag kinrock mo,
02:47or hiniwa mo ng tinidor mo,
02:50e medyo runny pa rin
02:52yung kanyang yolk.
02:54Yung iba na chefs,
02:56ang tinuturo is finiflip
02:57for 3 seconds,
02:59pero ang problema ko ko si doon,
03:01based on experience,
03:02pag minsan finiflip mo,
03:04nababasag yung egg yolk.
03:05So, nasisira yung presentation.
03:06The easiest way for me is baste it
03:09hanggang makuha mo yung doneness
03:11na inahabol natin.
03:14Since ako na yung doneness na gusto ko,
03:17re-plate na rin natin siya.
03:22And, yung parang pinaka-paborito
03:25ng mas marami kong kakilala,
03:28yung well done o over hard.
03:30Now, instead of basting it,
03:32another technique that we also do sa hotel
03:34pag may egg station kami doon during buffet
03:36is cover.
03:38Yung steam na lalabas from your eggs
03:40would actually help cook yung ibabaw.
03:43So, by doing that,
03:45makakatipid kami.
03:46You can multitask.
03:48So, after a few minutes,
03:51yun na yung ating...
03:53well done.
03:55Kita natin o,
03:56wala nang malambot na part.
03:58And of course,
04:00ito, personal favorite ko.
04:01Yung Pinoy style sunny side up.
04:04Yung tostado yung gilid,
04:05tapos malasado yung gitna.
04:07Ito naman,
04:09medyo kailangan rock and roll ka na.
04:11It requires
04:12na mas mataas yung temperature
04:14para makuha mo yung crispy na gilid.
04:22And this right here
04:23is my favorite
04:25na luto ng itlog.
04:30So, marami na tayong naipare
04:32ng mga dishes
04:33kung saan eh,
04:35pag nilagyan mo ng itlog
04:36na i-elevate
04:37yung putahe.
04:38Meron pa akong isang bala dyan.
04:40Meron tayong smashed burger na gagawin.
04:42Papalamanan natin
04:43ng sun side up.
04:45Pinoy style, syempre.
04:46So, we have here
04:47ground beef,
04:48ground pork.
04:49Pagsamahin lang natin.
04:51Season natin ng salt.
04:53Medyo mas matabang yung timpla ko doon sa ating patty
04:56kasi gusto ko habang
04:57fina-fry natin sya,
04:58doon ko ilalagay yung rest of the seasoning.
05:01Pepper, of course.
05:04Massage lang natin yan.
05:08So, ganun lang yung seasoning natin.
05:10Ngayon, anong pagkakaiba
05:11ng ating smashed burger
05:12versus your ordinary burger?
05:15Tapakita ko sa inyo.
05:18So, ito yung ating patty.
05:25So, from bilog,
05:27isasmash natin doon sa pan.
05:40Then, season natin yung ibabaw.
05:44Dahil lang natin maluto.
05:50At habang paluto na yung kabilang side
05:53ng ating smashed patties,
05:55lalagay na natin yung ating cheese.
05:58Ang purpose niya is
05:59para habang naluluto yung ating kabilang side,
06:01e, unti-unti namang nagme-melt
06:02yung ating cheese
06:03sa taas ng ating patty.
06:05Ito namang ating burger buns,
06:08e, papahira na natin ang mayonnaise.
06:10You have the option,
06:11kung gusto nyo pa siyang itosta,
06:14pero ako, since mainit pa yung ating mga
06:17palaman,
06:19e, satisfied na ako doon.
06:21And also,
06:22while still waiting,
06:24lulubog na natin yung ating garnish pa
06:26na french fries.
06:29Just to add a little bit of freshness
06:31doon sa ating burgers,
06:34nagyan lang natin
06:35ng lettuce.
06:54Next up natin,
06:56scrambled eggs.
06:58And I think one of the
07:00mas sinusunod
07:02sa mundo ng kulinarya,
07:05e yung tinuturo ni Gordon Ramsay.
07:07Yung malasado yung ibabaw,
07:09tapos,
07:12hindi
07:13sunog-sunog o tostado yung paligid,
07:15kumbaga pantay pa rin siya.
07:18Pour in.
07:20And make sure na
07:23iwiwiwixt nyo ka agad.
07:24Kapag medyo mainit yung temperature,
07:26what you could always do
07:27is,
07:29tanggalin siya sa heat,
07:30sa source ng heat.
07:35This for me,
07:36is the perfect scrambled eggs.
07:39Next up naman natin,
07:41omelet.
07:43So omelet,
07:45siguro ang una natin
07:46may isip kapag omelet,
07:47ito yung may filling.
07:48But in fact,
07:49yung omelet is basically
07:50just folded scrambled eggs.
07:54Pag gantong medyo
07:55mataas ng konti yung temperature,
07:57make sure na nakaabang ka na
07:58or yung tool mo
08:00para hindi magtutong
08:02o mamuo ka agad
08:03yung pinakailalim.
08:10If you're gonna apply sa mga western restaurants,
08:13isa sa mga pinapatest nila is actually
08:16how well you do your omelet.
08:19So if we fold it,
08:21we make sure na yung ilalim
08:23is somehow set na
08:25before you start folding.
08:28So first fold,
08:29and then,
08:29tutulungan lang natin yan.
08:31To time.
08:44welche chancen
08:46ni heirlo workforce
08:47ni rebellion
08:50correlaterar
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