Hotate Mentaiyaki recipe | Hed Chef | The Straits Times
How does one ever tire of grilled scallops lusciously coated in mayonnaise, mentaiko and cheese?
The delicious upside to making your own hotate mentaiyaki is you are in full control of how much mentaiko you wish to add to your scallops.
INGREDIENTS
4 Hokkaido scallops on half shell (620g)
100g Japanese mayonnaise
60g mentaiko
1tbsp freshly squeezed lemon juice
36g grated mozzarella
METHOD
1. Rinse the scallops and place in fridge to dry for an hour. Use kitchen paper to pat dry the scallops to remove excess water.
2. Pre-heat the oven grill to 220 deg C for 10 minutes.
3. In a bowl, add the mayonnaise, mentaiko and lemon juice. Mix well.
4. Place the scallops on a foil-lined baking tray.
5. Divide and spoon the mentaiko mixture among the scallops.
6. Top with the grated mozzarella.
7. Place the scallops in oven and grill for three to four minutes.
8. Remove the scallops from the oven and serve immediately.
Go to straitstimesfood.com for more recipes.
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The Straits Times, the English flagship daily of SPH, has been serving readers for more than a century. Launched on July 15, 1845, its comprehensive coverage of world news, East Asian news, Southeast Asian news, home news, sports news, financial news and lifestyle updates makes The Straits Times the most-read newspaper in Singapore.
VIDEO: HEDY KHOO
The Bread of ANCIENT ROME | Pompeii's Panis Quadratus
In 79AD, a baker in Pompeii fled for his life as Mt. Vesuvius erupted, leaving his bread to burn. Join me in recreating the Panis Quadratus and explore the history of Pompeii and this iconic loaf of bread.
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LINKS TO INGREDIENTS & TOOLS**
Emile Henry Bread Cloche:
Baking String:
Bob's Red Mill Buckwheat Flour:
Bob's Red Mill Whole Wheat Flour:
LINKS TO SOURCES**
The Letters of the Younger Pliny:
SPQR A History of Ancient Rome by Mary Beard:
Giorgio Locatelli Recreates Roman Bread:
A 2000-Year-Old Carbonized Roman Bread:
Tavola Mediterranea:
Official Pompeii Site:
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PANIS QUADRATUS (Ancient Roman Bread)
INGREDIENTS
- 1kg Flour (Any combination of flours mentioned in the video)
- 250g Biga / Freshly Fed Sourdough Starter
- 3 Teaspoons of Salt
- 400ml - 500ml lukewarm Water
- 1 - 3 tsp Dried Herbs (Fennel, Hyssop, Coriander, Anise, Oregano, Caraway, etc)
METHOD
1. Mix your herbs into the flour, then, on a clean surface, create a ring of flour.
2. Dissolve the salt into the lukewarm water.
3. Pour the Biga/Starter into the ring of flour and slowly work in the flour adding water as needed. Note that, depending on the flours you use and the liquid content of your starter, you may not need the full amount of water, so add it slowly. Stopped mixing once the dough comes together.
4. Knead the dough until smooth (about 12-15 minutes). Then place it in a bowl, cover, and let rise approximately 2 hours or until the dough doubles in size.
5. Preheat your oven to 400°F/205°C. Turn the risen dough out onto a lightly floured surface, knock the air out, and form it into a ball. Place the loaf on a baking sheet or bread cloche, cover, and allow to rise for 20 minutes.
6. Once the loaf has puffed up, take a piece of baking string and tie it around the middle (the waist) of the loaf, cinching it and creating a bow. With another piece of string, make four intersecting lines across the top of the loaf creating 8 equal triangles. These marks should be fairly deep as they will lessen as the loaf bakes. Then, with your finger, poke a deep hole in the center of the loaf.
7. Bake the loaf approximately 40 minutes. If you are using a cloche, remove the lid 30 minutes in to allow the loaf to darken. Once baked, remove the loaf and set on a wire rack to cool.
Photo Credits:
Pompeii Loaf: Beatrice / CC BY-SA 2.0 IT (
Barley: I, Dschwen / CC BY-SA (
Rice: By © 2009 Jee & Rani Nature Photography (License: CC BY-SA 4.0), CC BY-SA 4.0,
Spelt: Sten / CC BY-SA (
Sesame: Krish Dulal / CC BY-SA (
Pompeii Map: MapMaster / CC BY-SA (
Villa San Marco: Mentnafunangann / CC BY-SA (
Ruins of Pompeii: ElfQrin / CC BY-SA (
Pompeii Bakery: Wknight94 / CC BY-SA (
Bakery of Popidius Priscus: Carole Raddato from FRANKFURT, Germany / CC BY-SA (
Music Credits:
Blood Eagle by Alexander Nakarada |
Music promoted by
Attribution 4.0 International (CC BY 4.0)
Prelude Cello Suite 3
Exzel Music Publishing (freemusicpublicdomain.com)
Licensed under Creative Commons: By Attribution 3.0
#tastinghistory #panisquadratus #romanbread #pompeiibread #ancientrome
Special Recipes Cooking Training by Master Chef
Cooking or cookery is the art of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions and trends. The way that cooking takes place also depends on the skill and type of training an individual cook has. Cooking can also occur through chemical reactions without the presence of heat, most notably with Ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice. Sushi also uses a similar chemical reaction between fish and the acidic content of rice glazed with vinegar.
Chicken, pork and bacon-wrapped corn cooked in a barbecue smoker
Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution.[1] Most anthropologists believe that cooking fires first developed around 250,000 years ago. The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation.[2]
A recipe is a set of instructions that describes how to prepare or make something, especially a culinary dish.
Early examples[edit]
Apicius, De re culinaria, an early collection of recipes.
The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.[1] There are also ancient Egyptian hieroglyphics depicting the preparation of food.[citation needed]
Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.[2]
Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin.[2] Some Punic recipes are known in Greek and Latin translation.[2]
The large collection of recipes conventionally entitled 'Apicius' appeared in the 4th or 5th century and is the only more or less complete surviving cookbook from the classical world.[2] It lists the courses served in a meal as 'Gustatio' (appetizer), 'Primae Mensae' (main course) and 'Secundae Mensae' (dessert).[3]
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
King Richard II of England commissioned a recipe book called Forme of Cury in 1390,[4] and around the same time another book was published entitled Curye on Inglish.[5] Both books give an impression of how food was prepared and served in the noble classes of England at that time. The luxurious taste of the aristocracy in the Early Modern Period brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.[6]
Modern recipes and cooking advice[edit]
from Modern Cookery for Private Families by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871. p.48.)
With the advent of the printing press in the 16th and 17th centuries, numerous books were written on how to manage households and prepare food. In Holland[7] and England[8] competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals.[9] Many of these books have now been translated and are available online.[10]
By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form. Although eclipsed in fame and regard by Isabella Beeton, the first modern cookery writer and compiler of recipes for the home was Eliza Acton. Her pioneering cookbook, Modern Cookery for Private Families published in 1845, was aimed at the domestic reader rather than the professional cook or chef. This was an immensely influential book, and it established the format for modern writing about cookery.
The publication introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for Brussels sprouts.[11] Contemporary chef Delia Smith is quoted as having called Acton the best writer of recipes in the English language.[12] Modern Cookery long survived her, remaining in print until 1914 and available more recently in facsimile reprint.
Mr. Bordley's Christmas Pie, A Maryland's Way, The Hammond-Harwood House Cook Book Recipe
A History of Raised Pies & Tutorial on How to Make Them presented by A Taste of History with Joyce White for Hammond-Harwood House Museum, Annapolis, Maryland
The Rise And Fall Of Jell-O
Jell-O was a household staple in the United States throughout the 20th century. Once the star of dinner parties, Jell-O is now served as shots to college students. From 2009 to 2018, Jell-O dropped $371 million in sales. We unpack what lead to its rise and fall.
MORE RISE AND FALL:
The Rise And Fall Of Juicy Couture
The Rise And Fall Of BlackBerry
The Rise And Fall Of Cadillac
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The Rise And Fall Of Jell-O
What did WWII Soldiers Eat?
Support the channel at
For military history, news, veteran resources, and more, visit
Steve1989MREInfo eating 1942 US Army Field Ration C:
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LINKS TO INGREDIENTS & EQUIPMENT**
Chipped Dried Beef:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
MRE: By Ashley Pomeroy - Own work, CC BY-SA 4.0,
#tastinghistory #ww2