00:00So, Food Explorers, nagbabalik ang inyong television course
00:04kung saan tuturuan natin kayo ng basics ng pagluluto
00:08para mas mapalakas pa ang inyong mga Weekend Warrior Games.
00:13So, let's start.
00:15Farm to Tables Cooking 101.
00:19So, generally speaking, there are two methods na ginagamit sa pagluluto.
00:24Merong dry heat method, meron namang wet heat method.
00:28So, umpisa natin yung ating dry heat
00:30kung saan meron kayong mainit na source or yung apoy
00:36or kung gagamit kayo ng oven
00:38and then either small layer of fat
00:41or yung buong environment ang nagluluto sa kanya.
00:45Yun basically yung pagkakaiba kumpara sa wet
00:48kung saan, literal, basa, may tubig or broth na ginagamit
00:52para maluto yung inyong ingredient.
00:54First up, dry heat method natin.
00:57Let's discuss searing.
01:00Searing is essentially ingredient, cooking tool,
01:07in this case yung pan, may kaunting oil,
01:11ilalapat mo ngayon doon
01:13at yung reaction na yun would cause what we call
01:17Maillard reaction
01:18or yung tinatawag natin browning
01:21kung saan nagkakaroon ng parang crust,
01:24yung parang pinaka-ilalim
01:26o yung surface na nakasampal
01:28doon sa ating pan.
01:30We have here our fish fillet.
01:33Lightly season lang natin ito.
01:38Both sides.
01:40Salt and pepper.
01:43Kailangan dito yung pan
01:45is medyo mainit.
01:47Hindi siya yung super piping hot
01:49because number one,
01:51we are using a very delicate
01:53piece of ingredient.
01:55So, medyo dapat control yung temperature.
01:57And then nakikita natin yung white smoke na yan.
02:00That's an indication
02:01na ready na yung ating pan
02:03para sa ating oil.
02:04More or less,
02:05mga 2 tablespoons
02:07ng oil.
02:08Konting-konti lang yung oil.
02:10And then,
02:10we will sear.
02:12Ilalapat na natin
02:14yung ating fish
02:17sa ating mainit na pan.
02:23Another important aspect
02:25when you're searing
02:26is that sound.
02:28Kailangan nagsisizzle siya.
02:30Naririnig mo yung
02:31naglalaban yung init,
02:33mantika,
02:33tsaka yung ingredient
02:34na nilagay mo doon sa iyong pan.
02:44And that right there
02:46is the browning
02:47that I'm after.
02:48Yan, nakikita ninyo yan.
02:50And that's it
02:51for our cooking method number one,
02:53dry heat method,
02:55searing.
02:57Cooking method number two,
03:00frying.
03:01Okay.
03:02So,
03:02frying is essentially
03:04cooking your protein
03:05or your ingredient
03:06sa fat.
03:08Pero,
03:09may dalawang klase
03:10ng frying.
03:11We will start
03:12with shallow frying.
03:14So,
03:14pag-konti yung oil,
03:15that's technically searing.
03:17Kapag medyo,
03:18mas maraming oil,
03:19kunyari,
03:19halos kalahati
03:20nung ingredient
03:22na ipiprito mo,
03:24ganun kataas yung
03:25oil mo,
03:26that's shallow frying.
03:28So,
03:29we have our pan.
03:30Preheated na rin yan.
03:32We have here
03:32brown butter
03:33o yung mantik hilya
03:35na pinainit,
03:37hiniwala yung milk solids.
03:40Let's add in
03:41our brown butter.
03:46And we have here
03:47our chicken breast.
03:49Just gonna make it simple.
03:51Salt and pepper lang ito.
03:54Some tips,
03:55of course,
03:55when you're doing
03:56frying
03:57as a cooking technique,
03:59importante po
04:00na yung inyong ipiprito
04:02ay
04:03as dry as possible.
04:05So,
04:06kadalasan yan,
04:07pinapat-dry natin
04:08ng
04:08kitchen towel
04:09or
04:10kung pwede ninyong
04:11ilagay sa
04:12strainer or
04:13rack
04:13para mag-drip
04:15yung mga excess moisture.
04:16Ginagawa rin namin yun.
04:22Yan.
04:22Kung makikita ninyo,
04:24hindi totally submerged
04:25yung ating protein
04:27sa
04:28cooking oil
04:29or dun sa ating
04:30brown butter.
04:33Flip lang natin.
04:47So,
04:48ito na yung ating
04:49shallow fried
04:50chicken breast.
04:53For our next
04:54frying method,
04:55meron tayong
04:56deep frying.
04:58Say ma-shallow
04:58frying,
04:59medyo higher
05:00temperature yung
05:01kailangan natin
05:01dito.
05:02Ang pinaka
05:03pagkakaiba lang niya
05:04is of course
05:04the amount of oil.
05:06Well,
05:06mas mataas din yung
05:07temperature na
05:07hinihingi nito.
05:08Normally,
05:08it would be best
05:10if you fry things
05:11at around
05:11170 to
05:13190 degrees
05:15Celsius.
05:16So,
05:16dahil deep fry na
05:18yung kailangan natin,
05:19mag-a-add lang ako
05:19ng oil
05:20doon sa ating
05:21brown butter.
05:23Again,
05:23that's the reason
05:24why
05:25ganyan yung kulay
05:26ng ating oil
05:27is because
05:28we are using
05:30yung ating
05:32ghee
05:32or brown butter.
05:38So,
05:39yun,
05:39nakikita natin
05:40totally submerged
05:42yung ating protein
05:43doon sa ating
05:43hot oil.
05:46So,
05:46of course,
05:47kapag mag-deep fry ka,
05:48what you're really
05:48looking for
05:49is yung
05:51golden
05:51brown
05:53color.
05:54Next up,
05:55roasting.
05:57Roasting is another
05:58dry heat method
05:59kung saan
06:00radiant heat
06:01yung nagluluto
06:02doon sa iyong
06:03ingredient.
06:04Examples nyan is,
06:05of course,
06:06oven,
06:07lechon,
06:08kung saan
06:08may uling
06:09sa baba.
06:10Kadalasan,
06:11kapag sinabi
06:11natin,
06:12oven roasting,
06:14so,
06:14yung environment
06:15sa loob
06:15ng ating
06:16oven
06:17is
06:17punong-puno
06:18ng mainit
06:19na hangin
06:20na siyang
06:20nagluluto
06:21doon sa iyong
06:22ingredient.
06:23So,
06:23for roasting,
06:24what better way
06:24to use as an
06:25example,
06:26yung ating
06:26roasted chicken.
06:27I would want
06:28to season
06:29yung
06:30outside.
06:32Rub lang
06:32natin yan.
06:33And,
06:34of course,
06:34sa loob,
06:35don't forget
06:36to put in
06:36salt or
06:37seasoning
06:38inside the
06:39carcass.
06:41Pepper,
06:41of course.
06:44We have
06:44our garlic.
07:04So,
07:04we're just going
07:05to secure
07:05yung ating
07:06chicken.
07:06chicken.
07:09There are
07:10different
07:10techniques
07:11that you can
07:12use in
07:13trussing
07:14or
07:15tying
07:16your chicken.
07:18Ako,
07:18personally,
07:19ganito lang
07:20yung pinakagusto
07:21ko.
07:22Magkakadikit
07:22lang sila.
07:24So,
07:24once na-secure
07:24na natin
07:25yung ating
07:25chicken,
07:26pwede na
07:27natin
07:27ipasok sa
07:27oven.
07:28So,
07:28ngayon
07:28nakapreheat
07:29yung oven
07:29natin
07:29ng 400
07:30degrees
07:31Fahrenheit.
07:33So,
07:34inililapat ko
07:34siya
07:34doon sa
07:35parang
07:35parilya.
07:36Again,
07:36para mas
07:37maganda yung
07:37circulation
07:38ng dry
07:39heat
07:39na
07:40natatrap
07:41sa loob
07:41ng oven.
07:43So,
07:44after natin
07:44mailagay yung
07:45ating
07:45chicken,
07:46ibababa ko
07:46na yung
07:46temperature
07:47to
07:47350
07:48degrees.
07:49Siguro,
07:49bibigyan ko
07:50ito
07:50ng mga
07:50around
07:5145
07:51minutes.
07:52Saka,
07:52ako ikakrank
07:53ulit
07:53para makuha
07:54natin
07:55yung
07:55browning
07:55na hinahabol
07:56natin.
08:02And then
08:02finally,
08:03yung last
08:04cooking
08:04method
08:04natin
08:05under
08:05dry
08:06heat
08:06is
08:07grilling
08:08and
08:09broiling.
08:10Alright?
08:11So,
08:11let me just
08:11explain.
08:12Yung main
08:12difference is
08:13grilling
08:14is basically
08:15yung
08:15heat
08:15source
08:16mo
08:16nasa
08:17ilalim,
08:17hindi
08:18yan pan.
08:19Kailangan
08:20nakarektang
08:21tumatama
08:22yung
08:22init
08:23doon
08:23sa iyong
08:24ingredient.
08:25So,
08:25pag
08:25grilling,
08:26that
08:26means
08:27nasa
08:27baba
08:28yung
08:29heat
08:29source
08:29natin.
08:30Pag
08:31broiling,
08:32siya
08:32naman
08:32yung
08:33nasa
08:33taas.
08:34Kadalasan
08:34yan sa
08:34restaurants,
08:36pinagagalingan
08:37yan o
08:37ginagamit
08:37dyan is
08:38yung
08:39tool or
08:39equipment
08:40na
08:40salamander.
08:41So,
08:42this time,
08:43grilling
08:43naman yung
08:44ating
08:44focus.
08:45So,
08:45we have
08:46here our
08:46uling.
08:48Kung
08:48meron
08:48kayong
08:49ihawan,
08:49definitely
08:49I'm
08:50sure hindi
08:50ito yung
08:50usual
08:51na setup
08:51na meron
08:51kayo.
08:52Pero
08:52ang
08:52pinaka
08:53importante
08:53dyan
08:53is yung
08:54uling
08:54or
08:54apoy
08:55nasa
08:56ilalim.
08:56So,
08:57we have
08:57our
08:58pork.
09:00Ligyan
09:00lang
09:01natin
09:01ito
09:01ng
09:02soy
09:03sauce.
09:04And,
09:05of course,
09:06paminta.
09:09And,
09:09dun sa
09:10ating
09:10uling,
09:11syempre,
09:11na may
09:12parilya
09:12sa taas,
09:13dun
09:13natin
09:14igigrill.
09:19So,
09:20lulutuin
09:20lang
09:20natin
09:20ito
09:20and then
09:21we'll
09:21finish
09:21the
09:22batch.
09:41Oras na
09:41para sa
09:42Fresh Farm
09:43Facts.
09:44Sumangguni sa atin
09:45si Reyes
09:45Pineda
09:45para malaman
09:46kung paano
09:47nga ba
09:47gumagawa
09:48ng
09:48simpleng
09:48gravy.
09:49Tulad
09:50ng mga
09:50niluto
09:51na natin
09:51dito
09:51sa
09:51Farm
09:52to
09:52Table,
09:53ganti
09:53lang
09:53yan,
09:53Food
09:54Explorer.
09:55Ang
09:55sekreto
09:56sa
09:56pinakamasarap
09:57na gravy
09:57ay ang
09:58paggamit
09:59sa
09:59oju
10:00o yung
10:00katas
10:01ng
10:01pinaglutuan
10:02mo.
10:03Once
10:03you have
10:04the
10:04juices
10:05or yung
10:05oju
10:05nga,
10:06you thicken
10:07it with
10:07roux,
10:08season
10:09it with
10:09soy sauce
10:10or oyster
10:10sauce
10:11or
10:11W sauce,
10:12pepper,
10:13lagyan
10:13mo rin
10:14ng
10:14cream
10:14yan
10:14or
10:14whatever
10:15preference
10:15you have
10:16and that's
10:17it.
10:18Simple
10:18pero
10:19solid
10:19talaga.
10:20Salamat
10:21Reyes!
10:21Happy
10:22cooking!
10:28to
10:28go!
10:28What You?
10:30What
10:33You Have
10:35about
10:35and
10:35and
10:36and
10:36they
10:36would
10:36have
10:36this
10:36Oh
10:36that's
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