Skip to main content

Improving my cooking technique


After preparing quite a few dishes, I realised that my food preparation calls for improvement in terms of presentation as well as technique. Without the proper cooking and food preparation technique is akin to driving without a licence. Yes, you know roughly how the car works, and probably would be able to get from point A to point B after running down a few pedestrians. But without proper instructions, one will probably have to run down more pedestrians to learn from practice. So when I came by Jacques Pepin's Complete Techniques, I was estatic! The book is relatively easy to follow as there are so many photos showing how-to. So far, I have tried his method on how to mince an onion and it worked perfectly! Can't wait to try out his other instructions.

On the same note of improving my food prepration technique, I decided to encourage myself by buying a new multi-purpose knife despite the fact that my Global knife recommended by Anthony Boudain still sits in the drawer. My mum once bought a Japanese knife from Takashimaya before and I remember how light it was and how perfectly it sliced. So I headed back there and got myself not one but two knives! Simply cos I can't decide on which to get and since they are so cheap ($14.90 and $15.90 each). These babies cut anything like butter! It slices so effortlessly and cleanly. Now I know how the Japanese can slice so neatly. But beware, this means that I may loop off one finger and still doesn't know it. That's where the aforementioned book comes in handy!

Recommend: KAI stainless steel vegetable knife S$14.90 (Promotional price from Taka)

Comments

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Conversation With A Pre-Teen

Conversation #36845

Princess: "Mummy, what's this in your phone's photo gallery?"

Me: "Oh, that's my 杏仁茶(Chinese Almond milk drink)."

Princess: "It looks like my slime."

Me: "..."

I still cannot phantom the joy of playing with slime.

This was indeed my precious homemade Chinese almond milk which I had to rationed carefully since I had made only a small quantity to try out. There are plenty of recipes out there, and me being me, I just bought a bag of Chinese almonds (南杏) and just winged it without any measurements. I am beginning to cook like my mum, with whom I am forever exasperated when I try to coax a recipe of my favourite dish out from her. So now I am equally unable to give a recipe here. Sigh ... I guess I am really my mother's daughter. But I will not leave you in the lurch. I made this Chinese almond milk based on this video from YTower Cooking Channel, so go check it. The method is so easy and the result is unlike any…