Chef/Culinary Talk with Cooking Tips

[jedvidlim]

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@faith

try using soy lecithin and agar agar then whisk or just use a stick blender to aerate faster.

.. i think it would hold for a loooong time.. havent tried it though..

[faithfulnina]

OMG, I didn't get to see this last week! Thank you, tonyo. I love every bit of detail on this plate, and I would've loved to give it all a go; sadly, my CI tells me I can only present one amuse bouche, and one that specifically showcases beef carpaccio. So what I'm thinking is making sort of a dumpling using the carpaccio with mango and shrimp inside. Then tying it up with chives. That good enough, you think?

Also, do you have an idea about how I can plate parmesan risotto, roasted asparagus, and balsamic chicken? I'm struggling with plating a bit. Pft.

[faithfulnina]

I'll look for agar-agar here, then practice at home. Thanks so much for the help, jed!

[tonioyantao]

OMG, I didn't get to see this last week! Thank you, tonyo. I love every bit of detail on this plate, and I would've loved to give it all a go; sadly, my CI tells me I can only present one amuse bouche, and one that specifically showcases beef carpaccio. So what I'm thinking is making sort of a dumpling using the carpaccio with mango and shrimp inside. Then tying it up with chives. That good enough, you think?

Also, do you have an idea about how I can plate parmesan risotto, roasted asparagus, and balsamic chicken? I'm struggling with plating a bit. Pft.

that's ok. just make the thinnest carpaccio possible pound the hell out of it hehehe. so you can easily make it as the wrapper for your dumpling and also para d ka maglisod sa chive. blanch it quickly and ice bath dayon to make it flexible and won't break easily, what's your sauce for the carpaccio? do you know how to make aspic? make a shrimp flavored aspic. once cooled dice it up and use it as garnish for the carpaccio.

hmm. for the rissoto... classical lng make it simple.

[tonioyantao]

ang agar agar. pangita lng sa grocery. look for that gelatin mix the one that come from small packets very cheap mga 10 pesos per sachet GULAMAN mix . not the knox one. and not the alsa brand.

it's pure agar. just remember 24grams of agar can gelatinize 1.5 liters of liquid. remember agar is seaweed gelatine so don't buy the animal base gelatine.

[d`monyita]

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..

Hey y'all! (imagine na lang ang accent! bwahahahahaha) Pero wag ka ha.... as in over to the max evah ang iya mga recipes. Nakakalokah! I love her son Bobby's take on her recipes though. He has a new show... Not My Mama's Meals or something like that.

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..

MARAMING ASIN! hehehehe. I slice it sa mandolin real thin and alternately layer it with salt and let it just bleed out so to speak hehe. Like Tonio I rinse it then saute it for a scrambled egg thingie or make salad out of it. YUM!

[Motownkid]

^^@Mommy d : Do you make fried butter on a stick too?..Haha Alam mo yung issue nilang dalawa ni Bourdain?.. Kakalokah! Hehe


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@Sir tonyio & d'monyita : THANKS!! I think wala nako natarong ug remove ang pulp kay thumb ra akong gigamit.. I'll try to thoroughly scrape it off next time, then salt & squeeze instead of brine.. Mga recipes ninyo dinhi mga advanced kaayo, I'll try to keep up..Hahah wishing

[darkknight31]

Good day, sa mga cheftorians salamat kaayo sa inyo mga info's...hehe. big help kaayo sa amo profession specially karon g.start plang mi dri nga field..hehe..thnx thnx thnx so much...

[twetumsy143]

Hello chefs! its nice to hear that there's a thread made for food and tips.
Anyway, I'm a culinary student, and I'm struggling with my culinary skills. I am more of a pastry section sector. Why kaha nga maglisod jud ug luto, especially ako ug mga culinary style. I mean, sud.an bitaw, di jud ko kahibaw mo bana2. Sorry T_T

[faithfulnina]

Hey, @tonioyambao and @jedvidlim!

Long time since I was last here. Anyway, the carpaccio didn't work. Crazy meat binder didn't work, so I made Japanese Steak Tartare instead for apps then Marlin Teriyaki for my main. Here are the pics. Still have to work on my plating, but gah. I feel like I have to focus on flavors at this point. Flavor was spot on, I was told. Whew.

Marlin Teriyaki with Fiddlehead Tempura, Butter Vegetables, and Sushi Rice


Japanese Steak Tartare


On another note, does anyone know where I can buy a digital food thermometer and for how much?