Month: February 2021

OTTIMMO International lecturers and chefs are trusted by Dinas Pariwisata dan Kebudayaan Kabupaten Pasuruan to become speakers for workshops on processing, packaging and marketing of souvenir products from potatoes on Tuesday, February 23 nd 2021 in Baledono village, Tosari sub-district, Pasuruan regency. This event is entitled Workshop on Monitoring and Evaluation of Management of Strategic Tourism Areas in Pasuruan Regencies/Cities,Pasuruan District Pokdarwis, Regional Road Grant Program and organized by Dinas Pariwisata dan Kebudayaan Kabupaten Pasuruan.

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Workshop participants are the tourism awareness group (POKDARWIS) of Pasuruan district, totaling 30 people. The abundant agricultural product in Tosari is Potatoes. However, potatoes are only sold as raw material and have not been developed into processed products that have high economic value. Potato processing training focuses on manufacturing of steamed potato brownies, potato galantin and potato ronde.

Through product packaging training, participants can find out which packaging is safe for food and can extend the shelf life of food. Souvenir product marketing training provides knowledge on various ways and strategies to increase sales of souvenir products. This activity was held so that the pokdarwis of Pasuruan Regency could raise the potential of local natural resources to become a souvenir icon in Tosari, Pasuruan Regency.

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Participants participated in the activity enthusiastically and there were many questions from participants to speakers such as the criteria for good flour in making brownies, oxygen absorbers in packaging, preservatives allowed by BPOM, how to steam brownies to create a good texture and legal aspects of food products

Whisk come in all shapes and size, so how do you know which whisk is right for your kitchen? Learn about the different types of whisk and see which one are best for cooking your favorite meals:

• Balloon Whisk :

This is one of the most popular types of whisks. The “balloon” is made from a series of flexible wires (usually eight or more) which join at an end which is attached to a handle. Balloon whisks come in a number of sizes, from teeny tiny to almost cartoonishly large.

Suggested uses: whisking butters, xustards, sauce and eggs. Mixing dry ingredients together

• French Whisk

This is the other most famous whisk in the world of kitchen supplies. Like its balloon whisk brother, the French whisk is composed of a series of overlapping flexible wires which join together at a handle. Its shape is different than a balloon whisk, however: it is longer and narrower.

Suggested uses: salad dressing, whipping air into eggs, sauce

• Flat Whisk

Also commonly called a roux whisk. Visually, it looks like a balloon or French whisk that has been flattened–it has the signature loops that you’d expect in a whisk, but fewer, and they lie flat. This orientation makes it uniquely suited to stirring in shallow pans such skillets.

Suggested uses: whisking sauce (like roux or gravy), custard, frequebt stirring

• Ball Whisk

There are no loops on this unique whisk, which looks more like a retro lighting fixture than a kitchen tool. Instead, it consists of a series of individual wires which starburst out from a handle and each have a ball bearing on the end. The lack of loops makes it easier to clean, and proponents of this type of whisk claim it allows for quicker and better aeration of the substance being whisked.

Suggested Uses : whisking dry or wet ingredients in measuring cups, stirring scramble eggs in the pan

• Spiral Whisk

This unique-looking whisk consists of a rounded loop, around which another wire is coiled around. The head is slightly angled. Since the head bends to fit the space it is inserted into, this type of coil whisk will constantly make contact with the pan or bowl, which helps to ensure even mixing while preventing scorching.

Suggest Uses : This whisk is well-suited for mixing sauces (from mother sauces to pan sauces and variations), vinaigrettes, or for incorporating liquid into a roux while reducing any possible lumps.

Siu Mie, Jiaozi, Yu Seng, chicken and duck dishes are often served during the Chinese New Year, but did you know that other unique dishes can also complement dishes to celebrate the Chinese New Year? Of course, the dishes that we has present were unique, delicious and healthy dishes. Through a virtual event (IG Live) collaboration between Great Crystal schools which takes place on February 2, 2021 at 03 pm at Ottimmo International, we demonstrated Lion’s Head Meatball and Buddha’s Delight.

Not only demonstrating the dish, chef Arya Putra was also educate the meaning of the food. Lion’s Head Meatball, fish head meatball (shīzitóu) is a medium-sized meatball served with vegetables. The name Lion’s Head was taken from its shape which resembles the head of a Chinese guardian lion or dog Foo.

Lion’s Head is a classic in Huaiyang cuisine, one of the four main dishes in China, representing the culinary traditions of East China and especially the province of Jiangsu. This dish can be eaten at any time, but can also be used as a holiday dish.

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Buddha’s Delight (Luóhàn zhāi), as the name suggests, is a traditional dish enjoyed by monks or Buddhists, but over time, it has grown in popularity and has become a common dish available in Chinese restaurants. In ancient times, this dish was served by every Chinese family to celebrate Chinese New Year following the Buddha’s teaching that one should maintain a vegetarian diet in the first five days of the new year as a form of self-purification.

This dish consists of a variety of vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs), which are cooked in a soy sauce-based liquid with other spices until tender. The specific materials used vary greatly both within and outside of Asia. Below are the dishes that we will demonstrate through the IG live event with the Great Crystal school as a unique selection of dishes for the Chinese New Year celebration.