videos about cooking!

credits to:
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Chef Janice De Belen

truth be told that SPOON is now a smash hit not only on television but also in mall events!

NET 25’s first cooking and celebrity talk show, SPOON made Midtown Wing of Robinson’s Manila abuzz with engaging activities last Sunday, June 28, 2009 on its 3rd time mall invasion.

Using Alaska Milk Condensada and Evaporada as main ingredients, the chef guests, a combination of professional and aspiring culinary experts cooked their different genre of specialties.

To spice up the event, Alaska also made sure that people will get to taste Alaska Choco through a product-sampling in a pyramid game to be found at the booth section.

The chefs were Chef’s Czarina Yu, Sinag Adviento, Ojie Reloj, Peter Ayson and Chef Theo.

Their mouth-watering specialties included kid’s favorite meals, weekend dessert treats, great tasting afternoon snacks, breakfast meals and healthy “baon” in time for the back-to-school season. 

The activity is aligned with the network’s theme for the month of June dubbed “Food for Thought”, centering on food and nutrition.

It was highlighted by Janice de Belen’s showcasing of her cooking ability by demonstrating her own way of making garlic beef steak in mushroom sauce, Mexican style macaroni, and Alaska fruit cup; Janice will soon graduate as student of the Center for Culinary Arts.

Likewise, picture taking of Spoon fanatics with Janice were given quality time for another SPOON event to remember.

Co-hosted by Eunice Marino of Homepage and Sexy Terry, jam-packed audiences keenly participated with all the event’s programs like sharing of ideas and asking questions. In return, Spoon was geared up with all the exciting prizes of Alaska gift packs, Spoon T-shirts, mugs, and aprons that were given to all who participated actively.

Enthusiasm stayed on when a special child named Oscar Rodriguez and 5 year-old aspiring chef Jericho Co Leng joined the stage and helped the chefs, showing people how everyone can cook with passion, regardless of your physical condition and age. 

In all the cooking demonstrations, attendees of the event got the chance to taste the recipes cooked by the chefs.  They also won special prizes by participating in text promos by simply answering trivia questions from the highlights of SPOON’s episodes.

SPOON mall invasion will be seen at NET 25, Sundays at 6:30pm and10:30pm with replays every Saturday at 11:00am.

credit to: http://www.net-25.com/spoon.html

Music Playlist at MixPod.com

the others ..

 

Chef

Sam Oh 

 

 

 
Sarap at Home gives another round of mouth-watering recipes that regular viewers can easily prepare at home as it starts its second season.

Taking the lead in Sarap at Home is Sam Oh who plays the character of a funny and independent career woman. This season, Sam's world becomes even more flavorful as she shares home-cooked dishes that perfectly match the vibrant personalities of her guests in her new place.

With Sam as host, Sarap at Home will take everyone back to enjoying home-cooked meals that one can whip up anytime of the day using easy-to-find ingredients. In fact, these ingredients may already be sitting in one's kitchen! In each episode of Sarap at Home, Sam will show viewers that a little creativity in the kitchen goes a long way, and that the best dishes are the ones made at home and enjoyed with friends and loved ones. After all, there's no place like home!

Joining Sam in Season 2 of Sarap at Home are various celebrity guests like Heart Evangelista who portrays her over-achiever sister, Iza Calzado who plays Sam's glamorous actress neighbor, and Sheena Halili who plays Sam's quirky house help. Also set to visit Sam are gorgeous hunks Daniel Matsunaga, JC Tiuseco, and Fabio Ide, and many more!

Sam Oh

Sang-Mi Oh or otherwise known as Sam Oh is one of QTV's most bankable hosts. Currently the host of True Confections as well as the lady who takes you to her various adventures in "Sam's Quest," Sam has always charmed and entertained us with her bubbly personality and endless energy. She has also hosted other shows in QTV such as Events Inc. and Living It Up. Sam also hosts the "Sam & Gibb" radio show on 

Sarap at Home was one of the freshest cooking shows in QTV channel 11. It hosted by non other Sam Oh, one of the host of True Confections and Chef Nino Logarta. Sarap at Home is not just an ordinary cooking show, it is also a bit sitcom, cause in Sarap at Home the host plays as neighbors. Sam Oh as a single career-woman whose kitchen is always stocked with food, and her neighbor Chef Nino Logarta who loves raiding her kitchen. In this cooking show they are more detailed when it comes with cooking, they plush on TV each of the ingredients and shows every bit on how to cook and prepare the dish for the day.

 

Healthy cooking - Best way to add years to your life

 
By: Abhishek AgarwalHealthy eating habits can only assist one to live longer and healthier. There are many ways one can get a glimpse or in-depth knowledge about healthy cooking. This is indeed very important and the many cooking colleges all over the world have understood the importance too that they have inculcated a special syllabus relating to healthy diets in their training course for chefs.

People around the world are encouraged to keep their minds open to learning healthy cooking techniques. Keeping to a diet that has various healthy dishes that can be easily cooked and served is important, it is also important to have a change in the diet every day. Contrary to popular belief a healthy diet is not tasteless and free from oil. Every thing is good if taken in moderation. Too much of anything is bad. If these people who complain of the boredom of a healthy dies were to have a variety of foods to choose from the boredom will vanish and so will their complaints – and also their medical problems or most of them.

A cook must have an imagination that is coupled with intelligence in order to create clever and tasty dishes for people who need to be on a strict healthy diet. If the chef is creative enough he will use sour cream in dishes requiring it with a healthier ingredient – non-fat yogurt. This does not change the tastes of the dish but it does reduce the fat content making it a healthier food to eat. Then there is the salad that is doused with some salsa instead of the heavy cream dressing. This way you are not only saving big on fat deposits but you are also adding a bit of spice to the salad.

Creating healthy food can be very exciting if you are creative and know where the calories and fats are hidden. An intelligent chef will be able to experiment and discover newer dishes that are tasty and fun to eat – not to mention healthy. If you mix some French's mustard bottle and mix it with some soy sauce you will be making yourself a fat free salad dressing all can enjoy. This dressing is something so simple to make that anyone can make it is a matter of minutes and serve.

Eating healthy food is the best gift you can give yourself and family. Try to cut out as much fat and oils as possible and include more vegetables and green in place of meats and canned food. In the long run you will be able to compare your health with that of the fat guzzling neighbors and see the difference in just a few days.




credit to: http://www.Cooking-Guru.com/770/index.htm

 

 

 

 

You’ve seen him showcase dishes from across the Philippines on the popular show, Tablescapes. This time, catch Chef Bruce Lim in his very own private studio-kitchen; creating exquisite Filipino cuisine that is bound to set your taste buds craving for more. Follow him as he chooses the freshest ingredients from his own local market before heading to the kitchen to prepare brilliant dishes that will make you scream “WOW!”. All here, only on the Asian Food Channel!

Chef Bruce Lim is a Filipino-Chinese, who was born and raised in America. Recently, he made the decision to go back to the Philippines to trace his roots and get culinary inspiration from native Filipino cuisine.

Bubbly and conversant in nature, Chef Bruce has distinguished himself from other Pilipino chefs by immersing himself in various communities thus removing the elite image of chefs. With him, he brings along the message that food is universal and must be shared by everyone.

Although he has a host of specialties —from traditional French and Italian cuisines to Euro-Asian and international food— he is also a master of creative food presentation. Moreover, Chef Bruce also has thorough knowledge in sugar pulling and chocolate work.

Chef Bruce Lim took up Superior Level of Cuisine and Pastry at Le Cordon Bleu in London. At a relatively young age, he already has a decade of experience in food preparation. He worked in popular Philippine establishments Century Park Sheraton Hotel and Jollibee Food Corporation, which also has international branches. Chef Bruce has also partaken in food preparations in various hotels and establishments across the US: Hyatt Regency in Monterey CA, Fish Hopper Restaurant, MGM Grand Hotel Casino in Las Vegas, E & O Trading Company in San Jose, California.
His TV career began when he hosted segments for a health drink in the show "Magandang Umaga Pilipinas" (Good Morning Philippines), a daily magazine show in the Philippine's largest broadcasting network.

When not in the kitchen, Chef Bruce enjoys playing online games and kickboxing.

http://www.asianfoodchannel.com/show_details.php?id=282&a=chef

Behind the scene..

 My Favorite Chef's and Cooking Show ..

 

For its 9th season: "Celebrity Kitchen Takeover," Chef mom Rosebud Benitez visits the homes of celebrities and invades their kitchens to teach them how to cook gourmet recipes for special occasions in their lives.


For instance, an actor's teenage son is going to celebrate his birthday; Quickfire will then go to his home to show him how to do special party hors d'oeuvres. The episodes will show not only how to cook special foods, but how to give Quickfire foodies a rare glimpse into celebrity lives.

 Chef Rosebud Benitez

When asked to describe herself, Rosebud Benitez gave a rather intriguing response: "I am a walking contradiction. A work in progress. My life is like a roller coaster ride. I'm living and loving it."


And there lies the magic of this chef host of QTV's hottest cooking show Quickfire. Her appetite for excitement combined with her natural inclination to flirt with adventure somehow translates in dishes and 10-minute kitchen wonders that not only amaze the palate with their scrumptious flavors, but also defy culinary conventions by experimenting on new recipes and putting novel twists to old-time favorites.


A single mom of two, Rosebud identifies herself as a chef, host, artist, dreamer, and restaurateur. That last item is yet to see the light of day as she chooses to start a culinary school instead of a diner.


Where does she go from here? Rosebud smiles enigmatically and says, "Whatever comes to mind. It's like the way I cook. I live for the moment. I listen to what my heart tells me at any given time. I respond to my inner stirrings. The result usually is quite delectable. That's how I am when I cook, when I live, when I love."


As for her passions in life, RB sighs. "A lot," she volunteers. "But if our passions are who we are, then my passions really are my kids, my cooking, my friends. I also feel I have a passion for something that is yet to unfold in my life. I feel that life has something great in it." 

  One of Her Tips in Cooking .  

 

credit to: http://www.wmn.ph/qtv/10/Quickfire

http://lh4.ggpht.com/_4n6Ehw4sG30/TFF7MNPmoVI/AAAAAAAAEAs/k_derPTiIHY/s800/quickfire.JPG

 Chef China Cojuangco and Gino Gonzales

 

My Favorite Recipes will start serving not one, but two interesting and complementing dishes each episode to mark its fourth season! And because the show will be featuring dishes that have complementing tastes, My Favorite Recipes host China Cojuangco will be joined by another excellent chef, her mentor, Chef Gino Gonzalez.

China Cojuangco

Before China Cojuangco became a household name in the Culinary world, China was already enjoying the limelight as one of the famous daughters of a political clan. Born Regina Patrica R. Cojuangco to beauty queen Tingting Cojuangco and politician Peping Cojuangco, China had the best of both worlds. And like her popular sisters Mikee and Mai Mai, China also enjoyed modeling and show business. Cooking came into the scene in 2006 when she studied at the Center for Asian Culinary Studies. After finishing a one-year course, she found her heart inside the kitchen. Today she works as an instructor at the Center for Asian Culinary Studies, and is a regular columnist for Appetite Magazine.

Gino Gonzales

Chef Gino is currently the owner and Executive Chef of Buenisimo located at the Eastwood Mall. He is also Head Instructor at the Center for Asian Culinary Studies and Executive Chef of the multi-awarded Cafe Ysabel. His line of Cafe Ysabel specialty products called "Chef Gino's Gourmet" is being offered at popular hypermarts and food markets.

Credits to: www.wmn.ph 

http://www.wmn.ph/qtv/26/My-Favorite-Recipes

Spice Your Day !!

              A Different cooked foods..

Midnight Food Fiesta: Banchetto

At 12 midnight every Saturday, a section of Emerald Avenue is closed to hungry tummies. WMN checked out the food "Banchetto" has to offer.

Credit to: Text and Photos by Monina Eugenio

Banchetto and how it came to be

Banchetto , an Italian word meaning “feast" or “fiesta," started in 2007. Owner Liz Jose who isn’t new to bazaars first started out with a stall that sold ladies' tops. It was in a bazaar spearheaded by the Rotary Club of Ortigas along Emerald Avenue. “That time, there were no call center companies and [I saw] the potential," she shares with WMN. She continues, “Maganda ang purchasing power dito and I said, 'One day, I’ll be back.'"

She did return, but this time, at midnight. What’s great about Banchetto is that it doesn’t only cater to call centers anymore, but also to night owls looking for a place to chow post-gimmick. Personally, I first came here last summer with some pals who absolutely love to eat. Because there’s so much food in Banchetto, one friend put it simply as “option paralysis."

Food, glorious food

Banchetto consists of two columns of stalls offering burgers, grilled food, cakes, and pasta, even international dishes. If you’re craving for something, they’ll probably have it. On the Friday night (or morning) that I visited, I didn’t particularly crave for anything, but as I always do when visiting Banchetto, I make two turns before deciding what to buy. With a budget of P100, I was able to buy myself a beef kebab meal with biryani rice and a bottle of iced tea from one of the neighboring convenience stores. My companions on the other hand ended up with shawarma rice, a cup of tukneneng (fried quail eggs in orange batter), Schublig with cheese served with rice and a sunny side up egg, Hungarian sausage, and a lechon kawali meal.

Liz shares that one of the reasons that you keep on coming over is because “it’s fully secured, mababait ang mga tao, lahat professional and all they want to do is eat. Wala na silang ibang agenda. Banchetto is also very wholesome because none of the stalls serve alcoholic beverages and kids can come along with their parents. The main thing why people keep on flocking to this food extravaganza is because the food is freshly cooked (right in front of you) at affordable prices.

Gina, one of the concessionaire owners who run a Japanese Takoyaki kiosk shares that she’s been a pioneer in the Banchetto scene and shares that one of the challenges of being part of the bazaar is the weather. Her message to those who want to start a business here: “ Lakasan lang ng loob at dapat matiyaga". Newcomer Alan who has run a burger stand since April 2010 shares that the biggest challenge for him is the competition, but he’s “keeping up."

One of the reasons why people keep on coming back to Banchetto is because the food varies every week and paying a visit here (from deciding what to eat and then eating) is a great bonding activity for co-workers, friends, and family. With so much food to choose from based on the number of people who flock to Emerald Avenue at odd hours of the morning, there’s something for everyone at Banchetto.

Banchetto is located along Emerald Avenue, Ortigas Center, Pasig City and is open from Saturday, 12 midnight to 11 AM the next day.

                                               credit to: www.wmn.ph 

Experience The Yum :)

Hmmmmmmm.......

A TV cooking show is a television program that presents the preparation of food, in a kitchen on the studio set. The host of the show, often a celebrity chef, prepares one or more dishes over the course of the show, taking the viewing audience through the food's preparation showing all intermediate stages of cooking. These shows are often intended to be at least partly educational, as the host teaches the viewing audience how to prepare different meals with each episode of the show; though some cooking shows (such as Iron Chef) are intended simply for entertainment.

While rarely achieving top ratings, cooking shows have been a popular staple of daytime TV programming since the earliest days of television. They are generally very inexpensive to produce, making them an economically easy way for a TV station to fill a half-hour (or sometimes 60 minute) TV episode.

A number of cooking shows have run for many seasons, especially when they are sponsored by local TV stations or by public broadcasting. Many of the more popular cooking shows have had flamboyant hosts whose unique personalities have made them into celebrities.

 cooking methods ..

Many common cooking methods involve the use of oil. Frying is cooking in hot oil; sautéing is cooking in a small amount of oil; stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok; deep frying is completely submerging the food in large amounts of fat. As cooks become more health conscious, preparing foods in oil has become less desirable. With the advent of nonstick cookware, sautéing can be done at lower heats using vegetable broth and fruit juices instead of oil.

Stewing refers to cooking slowly in a small amount of liquid in a closed container. Slow stewing tenderizes tough cuts of meat and allows flavors to mingle. Another slow-cooking method is braising, in which meat is first browned, then cooked slowly in a small amount of liquid in a covered pan. Poaching is cooking food in liquid below the boiling point, steaming is cooking food that has been placed above boiling water. Sous vide refers to preparing food in vacuum-sealed plastic bags to infuse it with seasonings and then slowly poaching it in the bag at a very low heat. Sous vide is sometimes used in conjunction with other techniques, and sometimes food is vacuum-sealed to alter it and not cooked.


Roasting means baking in hot dry air, generally in an oven. Baking refers to cooking in an oven and differs from roasting mainly in its reference to the type of food cooked—for example, one bakes a cake, but roasts a chicken. Broiling means to cook by direct exposure to heat, while barbecueing means cooking marinated food by grilling.


Dining with others is one of the most common and frequent social activities. It can involve a family dinner, a meal with friends, or form part of a ceremony or celebration, such as a wedding or holiday. In the United States, cooking has been influenced by the variety of regional and immigrant cuisines and customs (see diet ). After World War II, cooking and dining in the United States took on aspects of an art form and wine grew in popularity. More and more people studied cooking in schools, watched how-to programs on television, and read specialty magazines and cookbooks. In fact, cookbooks as a group outsell any other kind of book except for religious works. Standard cookbooks include Fannie Farmer's Boston Cooking School Cookbook (1896) and Irma Rombauer, The Joy of Cooking (1931), both of which have gone a number of subsequent editions.
 

Credits to: http://en.wikipedia.org/wiki/Cooking_show

 

                                  The Columbia Encyclopedia, Sixth Edition | 2008

http://www.fudgin-it.com/category/cooking/

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