for the batter:
1 egg (beaten)
1/3 cup milk
1 cup flour
salt, pepper,
water if needed

stir batter ingredients until batter is smooth- if it’s too thick add
water- otherwise add flour- i get it to where it kinda sticks to the
fork

for the juccini
5-6 juccini- cut either steak fries style, or in 1/4 in. disks

dip juccini in batter
deep-fry in preheated oil (i set the stove on medium high) until
batter is crispy
serve with that good tsatsiki that you’ve made already

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the dough :
———–
3 cups all purpose flour
1 cup warm water
2 tbl spoons oil
1/2 spoon oregano
dash of salt

mix ingredients; knead for about 2-3 minutes; adding flour to until it
doesn’t stick to the hands – separate into 3 equal parts

the filling :
————
about one pound of thawed frozen spinach- i prefer the chopped leaves kind
a couple of chopped green shallots (can replace with 1/3 white onion)
1/2 cup finely chopped parsley
1/3 pound feta cheese (totally optional i actually prefer it without)
salt, pepper, thyme

mix ingredients

the assembly :
————-
roll out the 3 dough balls- so that each one is a bit bigger than your
baking pan (i use 8×12 in.)- the amount of dough, for that size will
give you the right thickness

place the first layer on the greased pan, with ends hanging over the
pan rim – add half the filling

follow on with the second dough layer -add the rest of the filling

finish off with the last dough layer; fold the dough layers together

pluck a few holes, making sure you go through the second layer of
dough

bake for 3/4 hour at around 400F

http://www.cs.cmu.edu/~mjw/recipes/ethnic/greek/grk-spin-pie.html
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Ingredients:
————
500g minced meat
1 french roll, soaked in white wine
1/2 tsp freshly ground pepper
50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine)
some stone-pine kernels and green peppercorns
a little Caroenum
Baking foil

Instructions:
————-
Mix minced meat with the soaked french roll. Ground spices and mix into
the meat. Form small burgers and put pine kernels and peppercorns into
them. Put them into baking foil and grill them together with Caroenum.

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ingredients:
————
500g boiled fillet of small fishes or whole sardelles
150g dried raisins (sultanas)
1/2 tsp freshly ground pepper
1 tblsp Liebstoeckl
1 tblsp oregano
2 small diced onions
200ml oil
50ml Liquamen, or 1/2 tsp salt
some cornstarch

Instructions:
————-
Mix raisins, pepper, Liebstoeckl, oregano, onion, wine, Liquamen and oil
together and put in a casserole. Cook until done. Then put small boiled
fish fillets or boiled small whole fishes into it. Thicken with a bit of
cornstarch and serve.

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Ingredients:
————
1kg pears (peeled and without core)
6 eggs
4 tblsp honey
100ml Passum
a little bit oil
50ml Liquamen, or 1/4 tsp salt
1/2 tsp ground cumin
ground pepper to taste

Instructions:
————-
Mesh cooked and peeled pears (without core) together with pepper,cumin,
honey, Passum, Liquamen and a bit of oil. Add eggs and put into a
casserole. Cook approximately 30 minutes on small to moderate heat.
Serve with a bitt of pepper sprinkled on the soufflee.

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Food safety

If heat is used in the preparation of food, this can kill or inactivate potentially harmful organisms including bacteria and viruses. The effect will depend on temperature, cooking time, and technique used. The temperature range from 4°C to 57°C (41°F to 135°F) is the “food danger zone.” Between these temperatures bacteria can grow rapidly. Under the correct conditions bacteria can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be kept outside of the “food danger zone” to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth.

Cutting boards are a potential breeding ground for bacteria, and can be quite hazardous unless safety precautions are taken. Plastic cutting boards are less porous than wood and are far less likely to harbor bacteria. [1] Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with dilute bleach (1 Tbsp/gal water), or a trip through the dishwasher, are effective methods for reducing the risk of illness due to contaminated cooking implements.[

Proteins

Much edible animal material is made of proteins, including muscle, offal, and egg white. Almost all vegetable matter from vegetable based products, also includes proteins although generally in smaller amounts. They may also be a source of essential amino acids. When proteins are heated to near boiling point they become de-natured and change texture. In many cases this causes the structure of the material to become softer or more friable – meat becomes cooked. In some cases proteins can form more rigid structures such as the production of stable foams using egg whites. These are believed to be formed through the partial unravelling of the albumen protein molecules in response to beating with a whisk. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery and also underpins many desserts based on meringue.

Fat

Fats and oils come from both animal and plant sources. In cooking, fats provide tastes and textures but probably the most significant attribute is the wide range of cooking temperatures that can be provided by using a fat as the principal cooking medium rather than water. Commonly used fats and oils include butter, olive oil, sunflower oil, lard, beef fat – both dripping or tallow, rapeseed oil or Canola, and peanut oil. The inclusion of fats tend to add flavour to cooked food even though the taste of the oil on its own is often unpleasant. This fact has encouraged the popularity of high fat foods many of which are classified as junk food such as hamburgers or convenience fried cereal snacks. Fats can also be blended with cereal flours to make a range of doughs and pastries. Roux made with heated fat and flour can also absorb large volumes of water-based liquids, including milk and water itself to form smooth sauces. This relies on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces.

Oils are commonly emulsified with water-based fluids such as vinegar or lemon juice to make mayonnaises. In this the fatty content of egg yolk is used as the emulsification agent.

Carbohydrates

Carbohydrates used in cooking include a variety of sugars and starches including cereal flour, rice, arrowroot, and potato. Long chain sugars such as starch tend to break down into more simple sugars when cooked or made more acidic, such as with lemon juice or vinegar. Simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelisation starts with the sugar undergoing thermal decomposition with the formation of carbon and other breakdown products producing caramel.

From Wikipedia, the free encyclopedia

Cooking is the act of applying heat to food in order to prepare it to eat. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking.

The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.

Cooking requires applying heat to a food, which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties. There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in human (Homo erectus) campsites dating from the earliest known use of fire, some 800,000 years ago. Other methods of cooking that involve the boiling of liquid in a receptacle have been practiced at least since the 10th millennium BC, with the introduction of pottery.