Post by @sania_bandara

Bulk cooking (Dinner edition)🍱 This video includes my cooking methods and instructions. If you have any questions, please leave a comment below. From my next video onwards, I’ll answer your questions and share more details. 🥰 Instructions - 1 Using a kitchen blowtorch does not significantly affect the overall nutrition of your food. Since the extreme heat is applied only to the surface for a few seconds, the inside remains mostly untouched, helping to preserve its nutrients. However, it also depends on which greens you choose. I only use the blowtorch for broccoli, beans and broccolini. I don’t blowtorch bok choy because the leaves are more delicate. If you want to use a blowtorch with bok choy, I would recommend using it only on the stem. ❤️ Instructions - 2 Cooking Methods for Meats Chicken ● Marinate with salt, pepper, Cajun seasoning and chilli powder. ● Add a little oil and parsley. ● Cook in the oven at 180°C until the internal temperature reaches 74°C. ● White meat can dry out quickly, so remove it from the oven promptly once it reaches the desired temperature. Beef ● Season with salt and pepper. ● Add a little oil and rosemary. ● Cook in the oven at 180°C, according to your preferred doneness. ● I prefer medium-well, around 60°C. I usually remove the beef from the oven at around 55°C, then let it rest outside the oven so the temperature continues to rise. Prawns ● Marinate with salt, pepper, turmeric, garlic powder, paprika and parsley. ● Cook until the prawns are fully cooked and opaque, taking care not to overcook them. Salmon ● Season with salt and pepper and add lemon and parsley (or dill). ● For this method, I use en papillote, which means cooking the food wrapped or covered in baking/parchment paper. ● Cook until the salmon reaches your preferred internal temperature, approximately 52°C–63°C. Music:- @SHANAKA flute 🪈