Chef/Culinary Talk with Cooking Tips

[botoy0917]

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Good midnight culinarians... mao ni ako nakat.unan sa palengke tour namo sa school. 2 weeks ago.. enjoy reading... no link needed. kay gi notes rani nako while ongoing ang palengke tour.

-when cutting watermelon follow the grain so no seeds can be seen
-davao produces the best cacao because they merged with Newzealand
-better to use paper towel than cloth towel inside the kitchen
-soak brown rice overnight before cooking
-Europe grows the hottest chili pepper
-other name of coriander is cilantro
-only use the white part of the “Tangad”
-Kangkong is the best substitute for spinach
-Gherkins are used for pickles
-avoid covering cauliflower with newspaper bacause it absorbs the carbon
-salad=red cabbage, cooking=green cabbage
-margarine was invented out of scarcity in world war 1
-”Renet” is added to make butter
-use the shell of the durian to get rid of the bad smell of the durian itself
-to know if the avocado is ripe, shake it first
-white onion=western cuisine, red onion= asian cuisine, jackfruit=asian cuisine
-drink 5 pieces of calamansi in the morning for cleansing
-Choko=alternative name of Sayote(Chayote)
-”Utan Bisaya” is the only original filipino dish
-sesame oil is for flavoring not for frying
-best substitute for artichoke is “puso ng saging”
-”Beets” are more healthy when cooked rather than eating it raw
-red wine vinegar is good for salad
-oyster sauce is used at the last part of the cooking process
-it is wrong to put oil while cooking pasta but put it afterward so it will not stick)
-there is a wine that is only used for cooking and its called “Marsala Wine”
-mushrooms are best substitute for beef
-best for beer batter is “ Cerveza Negra”
-fish should smell like the sea, has clear eyes, and eyes should pop up for freshness
-innards rich in protein
-best salmon the the world found in Norway
-Wagyu beef=no work all relaxation
-Lamb has a strong flavor
-Ground beef/pork consist of 1/3 fat 2/3 lean
-ox tongue only part of meat that has no fat
-better to defrost the turkey in the sink or in the fridge 1day before cooking it.

[melovesushi]

I have tried cooking chicken with oregano, rosemary and paprika>>it was really good!

[dhark_lord]

UP for this thread

[Ricas_kitchen]

mga boss mapalit raba ang sake og mirin sa ayala supermarket?salamat kau.

Yep, highly available in grocery stores, just go to the imported sections. I got mine in Ayala...

[ckrx69]

I have tried cooking chicken with oregano, rosemary and paprika>>it was really good!

Try chicken with tarragon butter

[tonioyantao]

Good midnight culinarians... mao ni ako nakat.unan sa palengke tour namo sa school. 2 weeks ago.. enjoy reading... no link needed. kay gi notes rani nako while ongoing ang palengke tour.

-when cutting watermelon follow the grain so no seeds can be seen/ what grain?
-davao produces the best cacao because they merged with Newzealand/ best in the philippines due to soil and weather and amount of investment done. davao del norte and davao oriental produces exquisite cacao. the only reason why we have trouble getting our market thru the U.S is because of south america. biggest producer of cocoa.
-better to use paper towel than cloth towel inside the kitchen/ somewhat agree on this. paper towels are more hygenic than cloth only because you use it once preventing cross contamination. but in a more practical world it is wasteful.
-soak brown rice overnight before cooking/ soaking brown rice before cooking is a must. length still vary on the variety of rice.
-Europe grows the hottest chili pepper/ i kinda agree on this, a lot of chilli afficionado in europe especially in the uk that devote there time and effort in developing hotter and hotter chilli variety.
-other name of coriander is cilantro/ yep
-only use the white part of the “Tangad”/ the white fleshy part contains the majority of the essential oils of lemon grass.
-Kangkong is the best substitute for spinach/ yes
-Gherkins are used for pickles/ these variety of cucumber is always best for pickling due to having a firmer body and smaller size for bottling.
-avoid covering cauliflower with newspaper bacause it absorbs the carbon/ depends on the country your in. it's not the carbon but the ink used to print newspaper. water soluble ink will bleed causing the ink transfer to your food. just wash it.
-salad=red cabbage, cooking=green cabbage/ not necessarily
-margarine was invented out of scarcity in world war 1/ not entirely but margarine became popular during ww2 due to rationing.
-”Renet” is added to make butter/ false renet is added to make cheese
-use the shell of the durian to get rid of the bad smell of the durian itself/ hearsay from asian cooks havnt tried it yet.
-to know if the avocado is ripe, shake it first/ not applicable in all avocado variety.
-white onion=western cuisine, red onion= asian cuisine, jackfruit=asian cuisine/ not applicable. "FUSION CUISINE"
-drink 5 pieces of calamansi in the morning for cleansing/ 13 pcs would be a better number. 1 calamsi gives you 8% of your daily needs for vitamin c.
-Choko=alternative name of Sayote(Chayote)/ yup.
-”Utan Bisaya” is the only original filipino dish/ never knew that it was. probably.
-sesame oil is for flavoring not for frying/ yup
-best substitute for artichoke is “puso ng saging”/ hell yeah oxidize faster than an artichoke so better prepare.
-”Beets” are more healthy when cooked rather than eating it raw/ yup and most vegtables are better eaten raw but then again would you eat a raw potato?
-red wine vinegar is good for salad/ yes it is and also good for cooking.
-oyster sauce is used at the last part of the cooking process/ depends on what method of cooking and purpose. oyster sauce contains high sugar content and in high heat will easily burn.with that knowledge you can use it as an advantage.
-it is wrong to put oil while cooking pasta but put it afterward so it will not stick)/ philippine made pasta contains more flour than semolina that's why.
-there is a wine that is only used for cooking and its called “Marsala Wine”/ NO.
-mushrooms are best substitute for beef/ ? please explain.
-best for beer batter is “ Cerveza Negra”/ agree the rich caramel tone and the beer itself produces longer lasting foam aerating the batter thus having a much lighter batter.
-fish should smell like the sea, has clear eyes, and eyes should pop up for freshness/ smell like sea agree the other term i find hard to understand.
-innards rich in protein/ yup but not just protein.
-best salmon the the world found in Norway/ depends who your asking.
-Wagyu beef=no work all relaxation/ errr i suggest your instructor should explain wagyu/ kobe beef better.
-Lamb has a strong flavor/ depends.
-Ground beef/pork consist of 1/3 fat 2/3 lean/ DEPENDS there are some mangingilad sa merkado that will even contain more than 40% fat to lean. locally made chorizo can even go as 70% fat to 30% lean. mao na barato.
-ox tongue only part of meat that has no fat/ false
-better to defrost the turkey in the sink or in the fridge 1day before cooking it./ common sense and food sanitation will be your guide.

i hope you wouldn't mind if i answer some of your post sir.

[tonioyantao]

@akosijason... galantine man cguro imo pasabut nga i coat with chaud froid ... ang coating is basically a veloute ( white stock with roux and gelatin to set it ) if wala ko masayup its 20 grams of gelatin per liter man cguro.. but i might be wrong, i research lang ang ratio.. chef tony mas sweto

whatever you do do not use agar. ratio starts at 2% to firm up a liter of liquid note: "TO FIRM UP" for chaud froid it may be less adjust lang.

[SPRINGFIELD_XD_40]

@ TONIOYANTAO ...

Unless I am behind the scene already lol since the last time I held a kitchen knife was 2 years ago and operate a commercial/industrial kitchen was 6 years ago hehehehehe .

To add some bits ....

- The grain he probably referred to was the grain of fibers . Mura bitaw ug slicing beef , you have to go with the grain to appreciate the marbling .

- Everytime I go the supermarket to buy fresh CILANTRO , yes they always direct me to CORIANDER. Murag lahi ra man jud hehehehe , unless ang attendants maoy sayop but then it looked similar man pod sa dahon and stems niya. Lahi ra ang scent jud niya para nako .

- For the fish , iyahang pasabot siguro ang mga mata na lubog na ug color kay dubok hehehe.

- Mushrooms being the best substitute for beef is an understatement because tofu is the substitute for meat in general. Maybe he was only referring to the SHITAKE SHROOMS in place of burger patties.

Usahay we have to be careful what our lecturers provide and we should not stop there @ BOTOY . Aside from learning out of it , we shuold duble check and validate it through expanded research .

For the chili fanatics :

Top 5 Hottest Chillies in the World | Deliveryhero.com.au Blog

Also .... saw an advertisement of a new hole in the wall in town . A Mexican Taqueria somewhere in Banilad . Anyone knew about this ? I want to go there and try it myself since I have a discriminating taste on Mexican food. The consolation is , they serve HORCHATA , make sme more drool hehehehe. Hope it wont be another fused resto like MAYA or MOOON cafe where they murdered the wonderful Mexican cuisines just like how already murdered the SPAGHETTI with our legendary sweet Pinoy style sauce.

[ckrx69]

Sa banilad na mexican food kay, katong badgers na karaan, ubos sa building na naay gym, kilid sa flyover...

[ckrx69]

@akosijason... galantine man cguro imo pasabut nga i coat with chaud froid ... ang coating is basically a veloute ( white stock with roux and gelatin to set it ) if wala ko masayup its 20 grams of gelatin per liter man cguro.. but i might be wrong, i research lang ang ratio.. chef tony mas sweto

saba jedrick oi, d pa kunu sweto, mao na ato gi buhat