ADVANCE VIDEO STREAMING, ACQUIRED NEW SKILLS IN COOKING

This is a Sponsored Post written by me on behalf of faceVsion Technology USA. All opinions are 100% mine.

My sister is a chef in the United States. Every week, we make sure that we communicate via skype and share our discovered recipes and cooking styles. My sister always share new tips in cooking since she works as a hotel chef there. Through the use our computers, my sister demonstrates the things that she cooks in the hotel. But most of the time I would inform my sister that the video is not clear with skype. I would even request from her to video her cooking demos because I cannot see the exact way of cooking. I am still looking for means so that our video streaming will have a perfect view.

One day, I was buying ingrients for the dishes that I will be cooking in the restuarant I happened to visit the faceVision on line store. I was saw this faceVsion product that I was very curious about. It is a FV touchcam N1 that I believed that will solve my video conversation problem with my sister. What is good about this product is that it is the first SKYPE-certified web cam that can deliver full 720p in video conversation. I used to have Microsoft cinema and Logitech Pro 9000 but still these products are not enough to deliver the HD quality in our conversation. FV touchcam N1 is the first Internet streaming true HD webcam for Skype video calls. I am suggesting to my sister that we use FV ExpressCombo for the both of us. The FV touchcam is available through shop.facevsion.com and other value added partners.

Now that I am using H.264 hardware encoder built in Touchcam N1, I achieved true H.D. experience in my video conversation with my sister. She now share almost everyday her new recipes to me in HD video streaming. I see clearly the details in her cooking and I can use it in my cooking style in the restaurant. Now my cooking skills increased because of the learning that my sister share to me.

GARLIC TOASTED BREAD RECIPE

GARLIC TOASTED BREAD RECIPE


Ingredients

* 1 (1 pound) loaf Italian bread
* 5 tablespoons butter, softened
* 2 teaspoons extra virgin olive oil
* 3 cloves garlic, crushed
* 1 teaspoon dried oregano
* salt and pepper to taste
* 1 cup shredded mozzarella cheese


Directions

1. Preheat the broiler.
2. Cut the bread into slices 1 to 2 inches thick.
3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
4. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.

HOME MADE MEATLOAF

I was in Mandaya Hotel the other week, meeting with some chefs in the city. We were at their dining area and the hotel was serving international cuisines that day. The food section of the dining area was filled with lots of different dishes and their customers were all happy to see the foods prepared for them. In the left corner of the section, there was this table with only one food on top of it. I was very curious about the dish that was served in that table because it has all the grand presentation of a food can get. I was already nearing the table when I saw the food tag and the dish was called meatloaf. The was a knife and plate for serving. I cut some thin slices because that is what meatloaf is made about. You don't get huge chunks of meat because the tendency you won't enjoy what you are eating, especially meatloaf.

The main ingredient of the meatloaf that was served in the hotel was beef. Beef meat is unique because it leaves a strange taste in your tongue after eating. The meatloaf was home made style because in a commercially made meatloaf, you won't see many spices and so many delicious ingredients on it. The meatloaf that was prepared in the buffet of Mandaya Hotel was delicious and I am planning to do my own meatloaf myself.

Chefs that were with me during the dining at the hotel would agree what I am saying because the meatloaf was great.

TUNA SANDWICH FOR ALL

I am preparing tuna sandwiches for friends who are visiting me in my restaurant. I am using tuna sandwich spread that I bought in the grocery this morning. Tuna Sandwich is really very easy to make. In making tuna sandwiches, there are many canned tuna that you can acquire in grocery stores. The sandwich spread is also very much available. After acquiring these things, you can start mixing the tuna and the sandwich spread. It would only around 20 minutes after the tuna spread will be ready.

My friends are coming within 20 minutes and I am already starting to spread the tuna sandwich that I am preparing right now. Few spreads to go everything will all be set for their arrival in the restaurant. I am also making orange juice for them and I know these guys will love what I prepared for them.

RED SKINNED POTATO SALAD

RED SKINNED POTATO SALAD

Ingredients

* 2 pounds clean, scrubbed new red potatoes
* 6 eggs
* 1 pound bacon
* 1 onion, finely chopped
* 1 stalk celery, finely chopped
* 2 cups mayonnaise
* salt and pepper to taste


Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

TERIYAKI RIB EYE STEAKS RECIPE

TERIYAKI RIB EYE STEAKS RECIPE

Ingredients

* 2 tablespoons soy sauce
* 2 tablespoons water
* 1 tablespoon white sugar
* 1 1/2 teaspoons honey
* 1 1/2 teaspoons Worcestershire sauce
* 1 1/4 teaspoons distilled white vinegar
* 1 teaspoon olive oil
* 1/4 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 1/8 teaspoon ground ginger
* 2 (6 ounce) lean beef rib eye steaks


Directions

1. Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.

2. Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

RIB EYE STEAKS WITH SOY SAUCE AND GINGER MARINADE

RIB EYE STEAKS WITH SOY SAUCE AND GINGER MARINADE

Ingredients

* 1/2 cup soy sauce
* 1/4 cup real maple syrup
* 6 cloves garlic, minced
* 1 tablespoon grated fresh ginger
* 1 teaspoon mustard powder
* 1/2 teaspoon sesame oil
* 1/4 teaspoon hot pepper sauce
* 1/2 cup beer
* 4 (10 ounce) beef rib eye steaks


Directions

1. In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.

2. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.

3. Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.

4. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

MEATLOAF RECIPE

MEATLOAF RECIPE

Ingredients

• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon dry mustard
• 2 pounds lean ground beef
• 3 slices bread, shredded
• 1/4 cup diced onion
• 1 egg, beaten
• 1 cube beef bouillon, crumbled
• 3 tablespoons lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
3. In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
4. Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

NEW COOKING STYLE LEARNED

This morning, I witnessed a new style of cooking pork dishes. It is called jungle cooking because with the use of bamboo. The cooking was demonstrated by a chef who learned this style of cooking in the mountains when he lived there. The style is quite unique and easy because you don't need look after the dish that you are cooking. You need to just to watch out for the minutes in cooking.

The dish that was sampled was the universal pork adobo dish that everyone loves. Chef Brian Rojas was the one that cooked this dish. I am very happy to be learning this recipe, personally.