Chef/Culinary Talk with Cooking Tips

[tolstoi]

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hmm.any1 know what a 'celery' is in bisaya?

[jumps_zilla]

that's a VERY good question tolstoi. i'm wondering myself

[SPRINGFIELD_XD_40]

Went to the store today checking out new stuff for aspiring wannabe chefs hehehe .... nothing really is new except what caught my attention are the section for pastry chefs . We havent had any discussion regarding pastries .... for that matter also should we focus and concentrate on 1 issue at a time ? Like , before we discuss on main entree's , we should discuss first appetizers and hopefully everyone including me will be enlighted thru sharing the ideas and critics on our approach to such items specially on presentation and preparation .

Cge ta ug ambak ambak ug new issues human naay questions na magbalik2x and naay questions na di matubag . Anyone can suggest where we can start ? I suggest we start on APPETIZERS .

[Gwynhuever]

i agree with springfield....para mas organized...so APPETIZERS it is....

Why Appetizers?
Because first impressions often last longest...so importante to serve an opening dish that creates the proper mood for what is to come...it can be very simple or as special as souffle...depende lang sa occasion and your inclination.

I personally like serving appetizers because most of them i can prepare in advance and finishing touches na lang ang needed inig abot sa guests....

[Galadriel]

do you usually pair your appetizers with what you are serving?

what i do is i serve bruscheta first then the angel hair pasta pomodoro for the main dish w/ grilled chicken.

crispy kangkong together any native dish.

[Gwynhuever]

@galadriel....sometimes puro appetizers....(sa spain they call them tapas) ....so i sort of arrange like a "tapa" bar para serve themselves lang ang guests....sometimes pod mo serve sad ko ug main dish after the chichiriya...depende lang sa mood....

OT: unsaon man nang crispy kangkong sis? i-bread lang and fry? no special techniques?

[SPRINGFIELD_XD_40]

I serve appetizers depending on the mood and the event , ambiance and if it goes with the main entree . Say if it is a :

sports event ( superbowl etc ) - you wont go wrong with buffalo wings or chicken tenders

any spicy dish - you wont go wrong with taquitos bisan di pa mexican dish ang main entree

ambiance of a place that requires heavy meal - you wont go wrong with dimsum items like pot sticker , siomai and the likes

I dont know if it such a crispy kangkong but I just sautee it in a slightly oiled ( olive ) skillet with soy sauce and thai sweet and spicy sauce . Serve it sizzling .... wagtang ang pagkahubog sa mga hubog na mag appetizers pa .

[Galadriel]

@gwyn

2:1 ratio flour and cornstarch and a pinch of baking soda will do the trick, to keep it crisp. just make sure you let the leaves drip before serving. put a paper towel on your plate also to absorb excess oil.

[jumps_zilla]

ah, crispy kangkong. so baking soda helps keep it crispy... nice tip Galadriel.

[Gwynhuever]

@galadriel...salamat sis...try dayon ni nako :mrgreen: