Tomato paste is often called for in recipes, but usually the amount required is less than the can they come in. The way to prevent wastage is to freeze the unused portion. I got this idea from a forum posting, whereby someone suggested using cling wrap to apportion the paste before freezing. This way, you … [Read more…]
We all know branded ice cream can cost a lot of money. While it’s true that the texture is superior, given the small quantity, they are anything but value for money. If you or your kids love ice cream, you can create your own special flavoured ice cream by spicing up plain old vanilla ice … [Read more…]
I bought the Update International (KP-05) 9″ German Steel Offset Bread Knife for slicing bread (obviously). If you used a chopper knife, you’ll end up squashing the bread. I haven’t used any other bread knife before, so i don’t know how this particular one from Update International compares with other brands and makes, but it works very … [Read more…]
This was one of those suggested items that appeared when i was browsing on Amazon. I was skeptical, but the price was just right to make up the minimum total amount required for free shipping on Amazon, so I went ahead and ordered one, since, for some time, I have been frustrated with cleaning the post-cooking … [Read more…]
You don’t live on this planet if you didn’t notice the latest craze on using salted egg yolk in all kinds of food. Yes, even McDonald’s outed a salted egg yolk chicken burger. Did you ever wonder how they source for the salted egg yolk? Well, i’m no F&B industry expert, and i’m only speculating, that most … [Read more…]
Singapore is probably one of the few places in the world where 99% of the food and produce are imported. Because of this, chilled dairy products are prohibitively expensive. This must be one of the reasons why cream is seldom used for cooking here, besides the fact that Asian food, which generally does not make … [Read more…]
Chanced upon this article and decided to give it a try. The recipe calls for freezing the steak and searing the steak while it is in the frozen state. I think this is especially appropriate in my case, because the steak i used is frozen steak to begin with! The recipe suggests using a heavy bottomed pot (a … [Read more…]
I made an interesting discovery while experimenting with Sous Vide – the by-product from Sous Vide, consisting of cooked juices from meat, makes for a great soup base. It is like prized concentrated double boiled soup, having been cooked with the meat for the 3 to 12 hours usually involved in Sous Vide. It may be a little … [Read more…]