Tysoulfood & Catering, LLC
Tysoulfood & Catering, LLC
Mac & Cheese
Mac & Cheese
1 Box Barilla Elbows
Kosher salt
Pepper
Cheese (Cheddar, Sharp Cheddar, Extra Sharp Cheddar)
(Reserve some for later)
4 Large Eggs
3 Cans Evaporate Milk
Macaroni Boiling salted water.
Done when pasta is fork tender.
Cold down macaroni with cold water to stop the cooking process.
Season macaroni with salt & peeper to tasty.
Your Cheese can be pre-graded it or grade your own cheese.
Combine 4 lg eggs with 2 cans of evaporated milk add salt/pepper and mix well.
Spray your pan and add macaroni then a layer of cheese. Repeat until you have 3 or more layers.
Add pre-season milk and egg Custer and 1 can of evaporated milk.
Oven preset at 375
Cover pan and bake for 30-45 minutes.
Once baked let pan rest for 10-15 minutes. Add more cheese to the top of your pan then place under the boiler of your oven for 3-5 minutes. Over until the top cheese is melted.
Knife Safety
Knife Safety
Gripping your Knife:
The most common grip: Hold the handle with three fingers while gripping the blade between the thumb and index finger.
"Soul food at its' very best!"
"Soul food at its' very best!"
Cooking with Chef Ty
Cooking with Chef Ty
Grilled Asparagus
Grilled Asparagus
Ingredients:
1lb. - Asparagus
2 Pinches - Pepper
2 Pinches - Kosher Salt
Good Olive Oil (Dark Bottle)
Cooling Instructions:
Trim the bottoms of Asparagus.
Add salt, pepper and Olive Oil.
Mix together.
Heat grill pan until it's hot.
Place Asparagus on pan.
Cook 5-6 minutes on each side.
You're looking for nice grilled marks
Cooking Rice
Cooking Rice
Medium Sauce Pot
One cup of rice
Add two cups of water
2 pinch of Kosher salt
Turn medium sauce pot on medium heat
Bring to a light boil
Turn heat to low
Do not remove lid
When you see their no more water turn of heat.
Let rice sit for about 10 minutes.
Enjoy
Perp Station/Chopping
Perp Station/Chopping
Prep Station
Prep Station
Stay Organize
Chopping Garlic
Chopping Garlic
Place Garlic on cutting board
Press hard with your knife
Pill skin off Garlic
Chop away
"Food is Love!"
"Food is Love!"
Cooking 101
Cooking 101
Beef Cubes
Beef Cubes
Cooking 101
Making Gravy
Making Gravy
Easy steps
"Plating!"
"Plating!"
Plating
Plating
Easy steps
"Still Cooking!"
"Still Cooking!"
Cooking with Chef Ty
Cooking with Chef Ty
Cooking Boiled Eggs
Cooking Boiled Eggs
Step 1: Place eggs in the bottom of a saucepan. Be sure not to crowd the eggs in the pan. They should fit comfortably.
Step 2: Fill the pan with cold water, 1 inch above the eggs.
Step 3: Bring the water to a rapid boil on the stove-top over high heat.
Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for the type of boiled egg you want, from 4 minutes to 12 minutes.
Step 5: Fill a large bowl with ice and water.
Step 6: When the eggs reach the desired cooking time, use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool, about 10 minutes.
Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell and pat dry.
Egg Cooking Times:
Egg Cooking Times:
4 Minutes
6 Minutes
8 Minutes
10 Minutes
"Still Cooking!"
"Still Cooking!"
Cooking with Chef Ty
Cooking with Chef Ty
How to cut Peppers:
How to cut Peppers:
Use a knife to slice off the top (stem-end) of the bell pepper. Then place the flat (cut-side) end of the bell pepper flat on the cutting board, and make four downward cuts, separating the pepper flesh from the white inner core. Discard the core. Then thinly slice the bell pepper into long strips.
Tuna Salad:
Tuna Salad:
Ingredients:
1 lb. elbow macaroni
4/5 canned tuna
5 large hard-boiled eggs
shallot
mayonnaise
Ketchup
Yellow mustard
sweet pickle relish
celery chopped fine
Red Pepper chopped fine
salt
pepper
Cooking Instruction:
1. Cook macaroni according to directions on package. Salt & pepper
3. While pasta is cooking, drain cans of tuna well.
5. Chop hard boiled eggs salt & pepper
6. Chop shallots, Peppers & celery in a separate bowl. Salt & pepper
7. Combine mayonnaise, relish, ketchup & mustard.
8. Stir well to combine.
Cooking with Chef Ty
Cooking with Chef Ty
Cooking Broccoli
Cooking Broccoli
BLANCH AND SHOCK VEGETABLES:
This method is for 1 pound vegetables that have been cut into evenly sized pieces. Cooking times will vary depending on the type of vegetable and the size of the pieces.
* Bring 2 1/2 quarts water to boil in large saucepan over high heat. Add 1 teaspoon salt and vegetable, return to boil, and cook until pieces are bright green and crisp-tender.
* Meanwhile, fill large bowl with ice water. Drain vegetable in colander and transfer pieces immediately to ice water. When pieces no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels. Transfer pieces to gallon-sized zipper-lock bag, seal, and refrigerate until ready to use, up to 3 days.
Roasted Broccoli:
Preheat oven to 450°. Toss broccoli and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 25–35 minutes.
Cooking Salmon
Cooking Salmon
– To start, lightly salt and pepper your salmon filets (about 6-8 ounces each).
-Place salmon filets skin side up on a lightly greased Frying Pan over medium heat. (We love and use coconut oil for most of our cooking projects, though you may use any cooking oil you prefer).
-Give the pan a little shake right after you put on the salmon, so they are sure not to stick.
-Once salmon is cooked halfway through, flip so skin side is facing down. You will see a distinct line in the middle of the filet when it’s time to flip (about 7-10 minutes).
-Turn off heat, cover, and let salmon filets steam ten minutes for medium doneness. (If you like your salmon medium-well, add 2-3 extra minutes).