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Carnivore Brazilian Churrasco

2/2/2016

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I was really excited to eat here as there's a similar restaurant we frequent back in the Philippines. 

I learned that 'Churrasco' referred to grilled meat and this style, Rodizio as it's famously known in Brazil is a very common eat-all-you can restaurant. It could vary from Pizza, to Barbecued Meat and even Sushi. However, in places outside Brazil, Rodizio is typically a meat buffet restaurant more than any other.

How it works?
1. You pay a fix price for the buffet (doesn't include drinks)

2. In addition to the meat, there's a Salad bar with close to 15 hot and cold salads, appetizers and some authentic Brazilian specialty to  match the barbecue. 

3. Upon seating, a round of waiters will come to your table holding a slab of meat in a skewer. And with your approval, they will slice portion of the meat directly to your plate. This is done several times with different types of meat during the course of the meal

4. Once they have done their rounds and you still want more meat, you can ask for more by flipping the card on your table to green. And red for them to stop. 

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BEEF - Garlic Beef, Tenderloin with Bacon, Rump Cap & Ribs; LAMB - Boneless Leg; CHICKEN - Thigh and Breast part with Bacon; FISH - Grilled Fish Fillet; PORK - Pork Belly, Sausage, Honey Ham and Ribs; OTHERS - Honeyed Pineapple and Corn
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Wide variety of appetizers and side dishes such as Beef Stroganoff, Ratatouille, Asparagus, Lyonnaise Potato, Arroz Brasileird and Beef goulash 
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There's also a soup and bread station. And  various type of dressing and spices available for anyone's tastebuds
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There's mix fruits and salad for dessert. For my drinks, I tried their Brazilian soft drink and true enough, it didn't disappoint. It's close to the taste of Mountain Dew and Root beer combined. 
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I don't remember how many slices of meat I've eaten that day. All I remember is that I rarely decline any offer of meat that comes my way. I particularly like the Lamb and Rump beef. 

What I like is that they allow the customer's to choose which part of the meat they can have. The outside part which is crispy and well done or the inside which is more juicy but a bit pink (or bloody as some people would think).


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The only thing I didn't like is how pricey the drinks are but overall, I felt I got what I paid for. There's literally an abundant of meat that you wouldn't even need to turn your card to green. 
There's also wide variety of side dishes and appetizers that compliments the barbecue. But the best part for me is the quality and the taste specially the meat is superb. If you're a steak and meat lover, I would highly recommend dining here for that overall experience and value for the money. 

Carnivore Brazilian Churrascaria
3 Locations
Carnivore CHIJMES - T: 6334 9332
Carnivore Grandstand (Turf Club) - T: 6466 9418
Carnivore MBS - T: 6688 7429
Price: $50++ with 10% discount for UOB Card Members


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Baking French Macaron

3/28/2015

0 Comments

 
Preparing the Merengue mix
1. Using the mixer, mix the egg white and caster sugar for 10 minutes slowly adding parts of the sugar every few minutes (I divide it by 4 batches with 2 mins interval per batch)
2. Mix the Vanilla syrup, the food color for the remaining minutes until stiff enough to turn the bowl upside down
After my son's birthday, I get the sense that I impress some of my friends with my newly found baking skills. And this is despite me not giving much attention to the taste because my focus is really the looks. I guess you can say that I'm lucky to have found good recipes online because most of my friends were requesting me to do more and affirming I'm gifted with this (must also be because I'm just giving it away). 

I received a special request to bake French Macarons. Although I haven't even tasted one. After I saw how cute and  adorable they are online, I told myself it shouldn't be that difficult, after all, I am now an experience baker. It was on my 4th attempt that I retreated and told myself I shouldn't have said yes in the first place.

What makes it difficult to make French Macarons?
1. Meticulous process
2. Despite following the meticulous process, a  lot of things could still go wrong on the appearance

How to do it?
A Prepare the Merengue mix
B. Prepare the Powder mix
C. Combine the powder to the merengue mix
D. Pipe the mix on your trays with baking sheet
E. Bang the tray on the floor until you get the perfect shape
F. Bake for 15 minutes

Sounds easy? We'll let's get into the real details

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4 egg whites, 1/3 cup caster sugar, 1 tsp vanilla syrup and food color
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Can be turned upside down with out the mixture spilling over
Preparing and mixing the Powder mix 
1. Sift almond meal 2x and icing sugar 1x
2. Add pinch of salt
3. Combine the powder to the merengue. Using a spatula, mix up to 40-50 folds until the mixture is soft but not runny (slowly ooze back down when spatula is raised up)
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1 cup and 3 tsp almond meal, 1 and 1/2 cup icing sugar, pinch of salt
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Combine the powder to the merengue
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slowly ooze back down when spatula is raised up
Finishing
1. Put the mixture into a piping bag and whip into a clean baking sheet. Gently pipe making a small circle then pull the tip into a circular motion while pulling away 
2. Bang the tray hard on the floor on all directions until the mix flattens into a nice circle shape
3. Bake for 15 minutes at 150 degrees. 
4. Check every now and then as cooking time could vary specially if you put food color
5. Good indication would be when the macarons is coming off the baking sheet without force
Reference:https://www.howtocookthat.net/public_html/easy-macaron-macaroon-recipe/
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Before banging the tray on the floor
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After banging the tray on the floor
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6. Spread you desired filling. Mine was white chocolate ganache which you can easily make by combing melted white chocolate and heavy cream. Reference: http://www.chow.com/recipes/28649-basic-chocolate-ganache
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Should be crunchy on the outside but chewy on the inside
Troubleshooting
LUMPY - Mixture is undermix
FLAT - Over-mix or too runny
CRACKED - Tray was not bang hard enough
 BASE STICKS - Undercook, remove from the oven too early

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    February 2016
    March 2015

    AUTHOR

    Veronica, also known as Gene is a passionate mother, wife, career woman, event planner, artist, adventurer, fashionista, and many more.

    Loves to learn and share her life experiences through meeting new people, reading, traveling and writing.

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