Chefie’s Tips
February 23rd, 2008Visited 515 times, 1 so far today
Just got back from Koronadal City where I visited some bakeshops and observed their methods in baking and presenting their products. I was amazed that traditional methods are still being used even when they are no longer that practical and efficient for commercial use. I’ve also been watching “ Brothers and Sisters, “ a series that tackles that intricacies of family ties which includes sibling rivalries, the other woman and more unresolved mysteries of relationships. The lead star, Sally Fields who is Nora, the mom, loves to cook. And guess what? She has a Kitchen Aid standing mixer which I truly am fascinated with. Some of the latest Dianne Keaton movies always have a Kitchen Aid in tow and some scenes now are either done in the kitchen or in the dining room. Such a lovely place to discuss or quarrel! Hahahaha! My topic today is on cooking and baking tips which I have used for the past hundred of years that I want to share with you.
On Cooking….
Always use the correct pan when cooking. Make sure that you have enough movement for the ingredients to cook evenly. Surface area, as well as evaporation of liquid, is an important factor why certain cookwares were made in such a certain shape.
When sautéing, you usually heat up the pan then add the oil, then the garlic and onions. Do this instead: pour the oil with the garlic in a cool pan so that the garlic flavors the oil longer, and it doesn’t burn ‘coz when it does, it’s not that appetizing anymore.
Don’t use plain butter for sautéing. It will burn! So use a mixture of oil and butter for.
If the butter taste is important, add it in the last part of cooking when it’s almost done.
Always make sure that your vegetables are of the same size, so as your meats, so that they all get cooked at the same time.
Most of my students and friends know this, with regards to salting while cooking. It has been my method that I salt from the beginning until the end of cooking so that the food has all its ingredients properly flavored. Salt is not placed to make your dish salty but to bring out the taste of all the ingredients used. This is also the same with patis.
When cooking vinegar, please use a stainless steel saucepan, so no unfavorable reaction happens.
On Baking……….
Make sure that your oven if hot enough. If you haven’t used your oven since you bought it, have it checked and get someone else to turn it on for you. Get yourself an oven thermometer too.
Always read your recipes three or four times before starting to bake, mistakes are due to not understanding what is in the recipe.
If it is your first time to bake, don’t do it alone, have someone who has done the recipe a few times so you can be guided well. Take a baking class before proceeding with the unknown.
Enjoy the work don’t push it and if you make a mistake it’s fine! You are just starting.
You should have seen my first baking experience 
……….more tips to follow in the next few months.
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February 24th, 2008 at 2:25 pm
All the tidbits beginners need *smiles*
March 24th, 2008 at 10:36 pm
Hi Chef, I want to make mascarpone crepe (I just watched it from tv), kaya lang the recipe requires brandy. eh I’m so scared to use brandy or cognac because of the flame or something. It scares me talaga since I’m just a beginner. Is there any alternative for that? or should I just do it without the brandy? Thank you. More power!