Cool How To Cook images

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A few nice how to cook images I found:

Plan of Chicago: suggested docks: plan
how to cook
Image by Penn State Libraries Pictures Collection
Title: Plan of Chicago: suggested docks
Other title: Chicago (Ill.)
Creator: Commercial Club of Chicago
Creator role: Designer
Date: 1909
Current location: Chicago, Cook, Illinois, United States
Description of work: ""The Plan of Chicago of 1909, better known as the Burnham Plan (after its principal author, Daniel H. Burnham), is one of the most noted documents in the history of city planning. It has influenced not only how Chicagoans have shaped their city, but also how they have envisioned urban life."" (Encyclopedia of Chicago, www.encyclopedia.chicagohistory.org/pages/10537.html accessed 04/05/2007)
Description of view: Chicago. Sketch diagram of docks suggested at the mouth of the Calumet River for bulk freight steamers, access to be had without opening bridges.
Work type: Architecture and Landscape
Style of work: Modern: Vernacular Architecture
Culture: American
Source: Commercial Club of Chicago. Plan of Chicago. Chicago: The Commercial Club, 1909. (Image LXXII)
Resource type: Image
File format: JPEG, TIFF archived offline
Image size: 965H X 1179W pixels
Permitted uses: This image is posted publicly for non-profit educational uses, excluding printed publication. Other uses are not permitted. For additional details see: alias.libraries.psu.edu/vius/copyright/publicrightsarch.htm
Collection: Worldwide Building and Landscape Pictures
Filename: WB2006-890 Chicago Diagram of suggested docks.jpg
Record ID: WB2006-890

Kelupis
how to cook
Image by Roslan Tangah (aka Rasso)
How to make kelupis:-

First, the glutinous rice is half cooked with coconut milk. Then some salt is added for taste before the rice is strained and placed in a tray. Then, the ‘daun nyirik’ is used to warp the kelupis, while the ‘lamba’ is used to bind the packet together.

Once the kelupis is wrapped, it is put in a steamer and steamed until it is fully cooked. Once this is done, the kelupis is ready to be served and eaten.

Healthy Chicken Vegetable Soup
how to cook
Image by Hamburger Helper
Yesterday I bough a chicken breast with the intention of making vol-au-vents. But the fish stew took longer than I thought so I ditched the idea.

Today, instead of making a high-fat, high-calorie dish using cream, butter, and puff pastry, I decided to make an easy and healthy soup with the vegetables I had on hand.

1 chicken breast
half bottle white or rose wine
1 can low sodium chicken broth
1 onion
2 carrots
a few mushrooms
few leaves of kale
3 cloves garlic
2 plum tomatoes
few dashes Worcestershire sauce
pinch of thyme
pinch of oregano
pinch of herbes de Provence
1 bay leaf
few glugs olive oil
salt and pepper

In a large soup pot, heat some olive oil and brown cubed chicken breast. Salt and pepper the meat. When there is some nice browning at the bottom of the pan, remove the chicken and set aside.

Add sliced onion and garlic. Season with salt and pepper. Stir until some of the brown color has been picked up by the onions. Add carrots and tomatoes and season again. Allow the tomatoes to stew a little, making sure all the brown bits have been dissolved by the juices from the vegetables. Add the mushrooms and do the same.

After allowing the mushrooms to cook for a few minutes, add the wine. I happened to have some left over sparkling rose so I just used that. Let the alcohol burn off and the mixture reduce a bit. Then add the stock, chicken, and kale. I also added some water because there wasn’t enough liquid and it would all be too rich otherwise. I couldn’t tell you how much, just to eyeball it. Season with salt and pepper and allow everything to simmer until the tomatoes are almost falling apart and the kale is cooked. (Here it may look like the kale was overcooked but it was actually kind of old and tough so I had to let it cook longer for the stems to soften.) I let this simmer for about 40 mins, then sprinkled a little chopped parsley at the end for garnish.

This is a really healthy soup that’s light but still feels substantial. I had a small potato on hand so I boiled it and cubed it and mixed it into the soup, but it’s fine with just a piece of crusty bread.

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