lets know some famous whisky based cocktail with history and Recipe

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            Cocktail are mixed drinks that have become popular since the first quarter of the twentieth century and all the bars offer a list of selected cocktails. whisky based cocktail🍸 1 . Rob Roy       Ingredients :         1. 45 ml Scotch whisky  2.  50 ml Sweet Vermouth 3. 2 ml Angostura Bitter  4. Lemon Twist Glass : Cocktail Method : Stirred Procedure : 1. Pour all ingredients except lemon peel into a mixing glass filled with ice 2. Stir until chilled. strain into a chilled cocktail glass .garnish with lemon twist. Origin and History  Created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B.Smith loosely based upon Scottish folk hero Rob Roy MacGregor. 2 . Rattle Snake     Ingredients : 1. 45 ml Whiskey 2. 2 tsp Lemon juice 3. 10 ml Suga...
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the most common cuts of vegetables which we generally use in kitchen

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      Cuts of Vegetables

     Vegetables are cut in various sizes and shape for various cooking purposes, creating different textures, tastes, and mouthfeel. different cuts would cook differently from one another ; all of them will create a different flavour. 

    A groups of internationally accepted cuts of vegetables. some of the most common among them are :

1. Julienne : its a thin strips cuts of vegetable  1mm * 1mm * 25mm size. this types of cuts vegetables  use for garnishes, chinese stir-fries and salads.  


2. Jardiniere : vegetables cuts into baton of 3mm * 3mm * 18mm. purpose of this cuts is to preparation of saute.


3. Brunoise : vegetable cuts into small dices of 2 mm * 2 mm * 2 mm. purpose of this cuts is to garnish and for stuffing. 


4. Macedoine : vegetables cut into large dices of 5 mm * 5 mm * 5 mm. large dices of vegetables are use for salads and sauteed preparation.


5. Slicing : slicing is to cut in roundels from round vegetables is called slicing. this cuts is use for various purpose like salads , roasts , grills and bake . 


6. Paring : peeling the skin of vegetables using paring knife. paring fruits such as Apples for compotes. 


7. Wedges : in this cut round vegetables cut into equally lengthwise. purpose of this cuts is for stews , fried, grills, roasts, boil, poached, and braised.

8. Mirepoix : its a roughly cut vegetables sometime with skins. this is use for stock , soups and flavouring. 

9. Mincing :it means chopping the vegetables very fine and its use for herbs , stuffing and garnishes.


10. Chopping : evenly cut vegetables in very small size. and use for garnishing , sauces, gravies and stuffing. 












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