Chef/Culinary Talk with Cooking Tips

[jedvidlim]

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@monyita

couldnt agree more! hahah fat is flavor!

[tonioyantao]

Chefs, what's a good nappe for beef carpaccio? I'm planning on making an amuse bouche out of baked spinach and mozzarella balls then wrap each one with the carpaccio. Problem is, I have the faintest idea of what I'm gonna nappe it with. Pesto? Hollandaise with a little wasabe? HELP!

too much going on for an Hors d'oeuvre kinda exited on how you will present this. anyway it's your call hehehe. nice idea by the way how about something tangy just to break the fat. a wasabi aoili might be good but then again having the mozzarella ball isn't it a bit heavy already? but then again it's an amuse bouche.

when you wrap it up try spear it using a rosemary para cute

[jedvidlim]

@faith

wasabi lemon foam! but duno how long the foam is gonna hold.. = )

[SPRINGFIELD_XD_40]

Kuyawa na sa mga gipang hisgutan ninyo diri oi .

Nosebleed na man ang mga ganahan ug foodtrip , patilawa unya mi anang mga gipang hisgutan ninyo ha .

[Motownkid]

BUTTER makes the world BETTER! Bwahahahahahaha.

Sorry...cannot help it!

iSTORYA.net's Paula Deen!! Haha

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Mga master chefs, unsay effective nga pa-agi pawala sa pa-it sa ampalaya?..

I tried soaking it in salt & water for 20 minutes then gi pug-an pero pagka luto medyo pa-it pa man gihapon..

[faithfulnina]

If you have better ideas than the spinach mozzarella, please share. I'm almost at my wits end. It's either carpaccio or steak tartare, so I'm going with the lesser evil nalang. At least with carpaccio, I can pretend like I'm eating ham. Haha no fondness for raw beef whatsoever. Anyway, I've been itching to do amuse bouche. In fact, I have this "almost fetish" for the dainty japanese spoons. My chef told me I can either do balsamic or pesto oil.

Ideas, please! I'll take a picture when I'm done, tonio.

[faithfulnina]

Brilliant! Will look more into getting the foam to hold. Thanks!

[tonioyantao]

If you have better ideas than the spinach mozzarella, please share. I'm almost at my wits end. It's either carpaccio or steak tartare, so I'm going with the lesser evil nalang. At least with carpaccio, I can pretend like I'm eating ham. Haha no fondness for raw beef whatsoever. Anyway, I've been itching to do amuse bouche. In fact, I have this "almost fetish" for the dainty japanese spoons. My chef told me I can either do balsamic or pesto oil.

Ideas, please! I'll take a picture when I'm done, tonio.

hahaha i know how you feel!. in my opinion if your not too confident with the ingredients at hand why not make another one. miskan ako im not a big fan of carpaccio much more a steak tartar.

if you ask me what kind of amuse bouche i'll make, probably i'll go something with having 3 kinds of amuse bouche. very simple ingredients and would be fine putting it on with those small japanese or chinese soup spoon.

the first one will be a prosciutto and melon instead of using a parisien spoon why not make it a perfect square and wrap very thin slices of prosciutto on it. with basil oil garnish with a little mint leaf on top.

2nd. mango and crab dumpling. drizlle a lil bit of wasabi mayo or as what jedvidlim said some of that wasabi lemon foam top it with micro greens or that little mung bean sprout or alfalfa, if sprouts and micro greens are not available go for those salmon or crab roe to brighten it up.

3rd. smoked salmon and mascarpone with a little chilli added make it a tartlet. just add some capers and dill and your good to go.

ived done a lil bit of scribbling. sensya na sa writing ko.

[Yayy]

Practice Makes Cooking Perfect ... YumYum

[tonioyantao]

Kuyawa na sa mga gipang hisgutan ninyo diri oi .

Nosebleed na man ang mga ganahan ug foodtrip , patilawa unya mi anang mga gipang hisgutan ninyo ha .

wehehehe.bitaw sa kanusa kaha mausab tong luto luto sa istorya musta naman ka spring. i havn't heard from you in istorya for some time.

@motownkid. instead of brining it. just salt the cucumber for half an hour squeeze it to make sure to get rid of some liquid. rinse it with water. squeeze. and rinse again. btw. some variety of ampalaya are more bitter than others. but you cannot totally rid off the bitterness itself. remove the pulp as much as you can that also helps.