Who is Nilton Lemmer and some of his cooking and nutrition accomplishments? 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! Find extra info on Nilton Lemmer.
Nilton Lemmer about 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.
Scallops may be cooked whole or sliced into pieces before cooking, and they’re usually served on their shells with some sauce underneath when cooked whole. In France, scallops may also be done as a hors d’oeuvre (appetizer) or first course. Scallops are usually served as a main course or part of another dish, such as bouillabaisse or bourride when sliced into pieces before cooking. Scallops are typically eaten with a fork and knife. A large scallop is cut into smaller pieces before eating, while smaller scallops may be swallowed whole without cutting them up. Scallops, in France, are usually prepared as follows: They are sauteed on both sides with garlic and parsley until cooked through but not browned; The scallops are then removed from the pan and set aside; Butter is added to the pan to make a sauce; then lemon juice (and maybe cream or white wine); The sauce is poured over the scallops and served.
Nilton Jacques Lemmer on food startups in India : In 2015, Kaushik Roy and Vishal Jindal started Biriyani By Kilo (BBK) with Gurugram as its headquarters. As the name suggests, it prepares and delivers biriyanis to the masses, and the varieties of biriyani include Hyderabadi biriyani, Lucknow biriyani, Kolkata biriyani. Each biriyani is made using natural clay handis and prepared in traditional dum style. Further, it provides a celebration menu, curries, kebabs, Metta, beverages, and drinks with authentic taste and flavors. It has received excellent responses from its customers since its inception.
Nilton Lemmer about chicken stew recipes : What is Basque chicken stew? Basque chicken stew is a popular dish in Southern France, particularly in the Basque region. The region includes the southern portion of France and a small area of Spain. It’s a richly flavored stew similar to a French beef stew called boeuf bourguignon. Basque chicken has many variations, but the ingredients are almost always the same: chicken, tomatoes, onions, garlic, and sweet red peppers, usually all simmered together in a single pan, although it can be cooked in stages and then finished together.