April 21, 2013 § Leave a comment
Much like caramelised onion, homemade fried onion can improve almost anything. Use it to fancy up your rice, instant ramen, soups, salads and lentil dishes. A million miles away from the dessicated fried onion you can buy from the grocery store (and without the guilt of palm oil, with which almost all those products are made), home fried onion is sweet, rich and immensely addictive.
October 24, 2012 § 5 Comments
Salt is mainly used as a flavour enhancer like sugar (this is why salty-sweet combos are so tasty, it’s all flavour enhancer), but it is also a mineral/chemical (sodium) which does some fancy shit when you’re not looking. So it’s handy to know when to use it, and how.
October 12, 2012 § 3 Comments
Most mayonnaise that you can buy is pretty underwhelming, if not entirely horrible. And although I think Thomy is ok, making mayonnaise at home is so easy and it’s so damn tasty. I favour a more Japanese-style mayo, with rice vinegar and a nice lightly-flavoured oil such as peanut or canola or rice bran. I can’t tell you anything about their respective health benefits (or otherwise), you’ll have to work that out for yourself. Olive oil, I find, is too strong for mayonnaise and overwhelms the all-important egg flavour.
May 23, 2012 § 1 Comment
Different recipes will give different instructions on how to line your round cake tin. I use this one for pretty much every cake I make and it is (thus far) foolproof. Using baking paper I cut a circle the size of the bottom of the tin, or slightly larger. And that’s it. Put it in. No butter or oil or flour required.
April 7, 2012 § Leave a comment
Nước chấm is the general name for the huge variety of fish sauce-based dipping sauces served with Vietnamese cuisine. This version is one my mum makes regularly to go with a whole shallow-fried snapper, and it’s so good I’d almost drink it. Keep in mind that this is the kind of recipe to make to taste, so keep tasting as you go to get the right balance of salty, sweet, sour and spicy.
April 1, 2012 § 1 Comment
To cream butter and sugar is to beat softened butter and sugar until the mixture gets light and “fluffy”. Most cake recipes begin with this step.
But why can’t you just melt the damn butter? Why this “creaming” business that demands yet another piece of kitchen equipment?
March 16, 2012 § 1 Comment
Unless you’re making, say, a crème brûlé, I don’t believe custard necessarily needs cream in it. A perfectly nice custard can be made from just eggs, sugar, and milk. This is the kind of custard to be used in trifle, or poured over stewed fruit, or a warm slice of cake, this is a custard you can mix brandy into and serve beside Christmas pudding. There is nothing wrong with this custard.