Since tomatoes are such ubiquitous ingredients there is bound to be waste. Waste is not just defined as tossing something into the waste bin and space it occupies in the landfills but actually all the energy it took to bring the tomato to market; fuel, lighting, irrigation, materials, and human resources. Waste doesn’t have to … Continue reading Zero Waste Tomatoes
A proper vegetarian demi-glace is something that simply needs to be in your wheelhouse. It’s such a workhorse of a sauce and you don’t always have to serve it with vegetables. I toyed with various recipes in the past but a couple of years ago I came across the Chef Steps approach to a vegan demi-glace … Continue reading Vegan Demi-Glace, Boom!
Yeah, I decided to do this. Was it for me? Probably not, but I had to know from some good ole first-hand knowledge. This is just how I’m built. Was it 3 minutes? Well, the entire experience was actually about 3 hours but the “plating” was 3 minutes. MasterChef Audition for Season 7 I was … Continue reading MasterChef Audition in 3 Minutes
Also known as Asian five-spice or just 5-spice since other countries use it as well…but please…please don’t buy it from the store. Sure, there are a lot of decent Chinese Five Spice manufacturers nowadays but there is nothing like a freshly ground heap of these wonderful spices. Growing up I used to always wonder what that sad, … Continue reading Homemade Chinese Five Spice
Toasted Rice Powder Khao Koor (ข้าวคั่ว) Quite a few Thai recipes call for a roasted, ground down sweet rice. This is an essential ingredient you’ll find in every Thai kitchen. It lends a nutty flavour to dishes like larb moo (ลาบหมู), Jaew etc. – along with some great texture. You can buy it ready-made from Thai grocery stores, … Continue reading Ground Toasted Rice (ข้าวคั่ว)
Red is the color of love. I am making Prig Gang Kua (พริกแกงคั่ว). This is not “prig gang ped” which generally has some bloomed spices like cumin in it. I don’t like that many flavors in this dish so I stuck with the basic red curry recipe (พริกแกงคั่ว) which is what I have so elegantly … Continue reading Thai Red Curry Paste Recipe
The Three Commandments of Stir-Fry: 1. When you make a true stir-fry, you add the sauce at the end, after the food is pretty much done*. Why? Because stir-fry sauces can burn or over-reduce quickly causing a soggy, soupy product. Blah…meh. 2. You also cook on medium-high to very high heat. Why? You want to … Continue reading A Guide to Stir-Fry Sauces