Getting to Know You - Part 3 : Chef of the Day!
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No close up lehOriginally posted by jetta:Wah honeymouse, nice kitchen. Now that I sell kitchen appliances, I ogle at them even more than before.
Pinkybear, I love the colour scheme of yours. It's very unique. Got close ups?
The bottom cardboard is a dark oak brown in colour
The top is off-white
The wall pannelling is something called 'lacobell glass'. Heat resistant glass which is 110 times easier to clean compared to stainless steel
Cooker hood, fridge oven are made of stainless steel
Floor a brownish grey -
Originally posted by Rhonda:
Questions :
1. How would you rate your own cooking skills? Elaborate.
Eg. Beginner / Novice : Instant Noodles, Heat Up Canned Soup, etc
Budding Cook : Can cook rice with a few very simple and plain dishes, etc and so on and so forth...
[b]Apprenti de chef cuisinier
2. What kind of cuisine are you most familiar with at cooking?
Classic French, Northern Italian
3. List a few dishes that you are really good at whipping up!
Coquilles St Jacques, Cioppino, Daube d'Agneau Provencale, Sweet and Sour Pork !
4. Who have you cooked for? What did you cook for them? What feedback have they given you re. your food?
Justin Trudeau, son of former PM of Canada. Was in charge of Garde Manger dept during his dinner. Made his Starters and desserts.
5. What is the largest no. of people you have cooked for?
40
6. Describe your Dream Kitchen! Come on, no holds barred!
Don't want to start on that.
7. Which is your preferred method of cooking? Eg. Stir-frying / Baking / Grilling / Frying / Poaching, etc etc. Why?
Roasting, stewing & Grilling
8. Do you tend to keep cooking the same few tried-and-tested dishes? Do you consistently read cookbooks or magazines or surf online for new recipes to try?
Nope. I check the menus of 5 star restaurants and bulid a recipe from the ideas i get.
9. How good is your ability to improvise? For instance, if given a list of selected ingredients, do you think you'd be able to whip up a good, decent meal on-the-spot, without consulting anyone or anything?
yes
10. Describe a few dishes that are uniquely your creation!
My grilled mahi mahi with Ginger Coulis
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1. How would you rate your own cooking skills? Elaborate.
Eg. Beginner / Novice : Instant Noodles, Heat Up Canned Soup, etc
Budding Cook : Can cook rice with a few very simple and plain dishes, etc and so on and so forth...
Iam just ok ok at cooking. cannot consider as budding...
2. What kind of cuisine are you most familiar with at cooking?
Mostly western and peranakan
3. List a few dishes that you are really good at whipping up!
Hmmm not very good at any particular... Something like jack of all trades but master at none... Maybe shepherds pie?
4. Who have you cooked for? What did you cook for them? What feedback have they given you re. your food?
Ex-bf...Friends and family.... Good comments.. but i don noe if its real.. haha... i sometimes doubt if they are just playing along with me....
5. What is the largest no. of people you have cooked for?
20
6. Describe your Dream Kitchen! Come on, no holds barred!
Bigg and fully equipped... Everything concealed and with a press of button here and there things open up....
7. Which is your preferred method of cooking? Eg. Stir-frying / Baking / Grilling / Frying / Poaching, etc etc. Why?
I realli enjoy baking..
8. Do you tend to keep cooking the same few tried-and-tested dishes? Do you consistently read cookbooks or magazines or surf online for new recipes to try?
I love trying out new recipes... normally pple would request from me the same old dishes... so i just whip up what they wanna eat.l.
9. How good is your ability to improvise? For instance, if given a list of selected ingredients, do you think you'd be able to whip up a good, decent meal on-the-spot, without consulting anyone or anything?
Should be ok lah....... i think haha..
10. Describe a few dishes that are uniquely your creation!
Nth much but sometimes i like to put everything together... or when i think about it when the taste will match..etc -
Don't use the term western... There are more then 20 different western cuisines ! Which western cuisines are you refering to ?
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Singapore western cuisine i.e. chicken chop, pork chop, chicken cutlet, fish, etc. with sides like fries and coleslaw And throw in a Gardenia bun.
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Originally posted by Rhonda:
Questions :
1. How would you rate your own cooking skills? Elaborate.
Eg. Beginner / Novice : Instant Noodles, Heat Up Canned Soup, etc
Budding Cook : Can cook rice with a few very simple and plain dishes, etc and so on and so forth...
[b]ANSWER :
Budding cook....already came up with my own invention....roti benedict's.....now looking to put you tiao into fried rice...
2. What kind of cuisine are you most familiar with at cooking?
ANSWER :
chinese.....bak chor, cha peng, gan shao xia....
3. List a few dishes that you are really good at whipping up!
ANSWER :
bak chor, cha peng, gan shao xia, roti benedict's....
4. Who have you cooked for? What did you cook for them? What feedback have they given you re. your food?
ANSWER :
didn't really cook for anyone...
5. What is the largest no. of people you have cooked for?
ANSWER :
boh leh
6. Describe your Dream Kitchen! Come on, no holds barred!
ANSWER :
those kitchen u see on cooking shows....all the pots and pans hang up tidy tidy nice nice, all the ingredients put bian bian for u, under the counter is like doraemon's pocket, can pull out any size and shape of bowls and plates, spoons..whatever....
7. Which is your preferred method of cooking? Eg. Stir-frying / Baking / Grilling / Frying / Poaching, etc etc. Why?
ANSWER :
Stir Frying.....simple and not so much oil.....
8. Do you tend to keep cooking the same few tried-and-tested dishes? Do you consistently read cookbooks or magazines or surf online for new recipes to try?
ANSWER :
tried and tested....
9. How good is your ability to improvise? For instance, if given a list of selected ingredients, do you think you'd be able to whip up a good, decent meal on-the-spot, without consulting anyone or anything?
ANSWER :
dun think i'm good at this...
10. Describe a few dishes that are uniquely your creation!
ANSWER :
Roti benedict's.....roti john+egg benedict's
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Questions :
1. How would you rate your own cooking skills? Elaborate.
Eg. Beginner / Novice : Instant Noodles, Heat Up Canned Soup, etc
Budding Cook : Can cook rice with a few very simple and plain dishes, etc and so on and so forth...
ANSWER : Can cook rice with a few simple plain dishes
2. What kind of cuisine are you most familiar with at cooking?
ANSWER : Chinese
3. List a few dishes that you are really good at whipping up!
ANSWER : fruit cocktail agar agar; Egg Mayo Sandwich
4. Who have you cooked for? What did you cook for them? What feedback have they given you re. your food?
ANSWER : Ex-hub, sis & family. Feedback: Ok. Can Eat. Didnt kill.
5. What is the largest no. of people you have cooked for?
ANSWER : 5
6. Describe your Dream Kitchen! Come on, no holds barred!
ANSWER : stainless steel, with big island tabletop in the centre for folks to stand around, makan, drink and chit chat. As well as to put the food for cooking or cooked and cooling down.
7. Which is your preferred method of cooking? Eg. Stir-frying / Baking / Grilling / Frying / Poaching, etc etc. Why?
ANSWER : Stir Fry. Even distributions of the sauces.
8. Do you tend to keep cooking the same few tried-and-tested dishes? Do you consistently read cookbooks or magazines or surf online for new recipes to try?
ANSWER : Cook the same few tried and tested dishes.
9. How good is your ability to improvise? For instance, if given a list of selected ingredients, do you think you'd be able to whip up a good, decent meal on-the-spot, without consulting anyone or anything?
ANSWER : Yes
10. Describe a few dishes that are uniquely your creation!
ANSWER : Ginger Vinegar Stir Fry Pork Ribs. Oyster sauce mushroom that can be eventually made into some other dishes...if they were not so fast consumed away. -
I noticed alot of ppl wants stainless steel stuff
They are a nightmare to clean!! -
i dunno.. it has that "heavy metal" durable look...
me? i'd like a marble or stone top, wooden chopping block, forged steel or ceramic knives, steel cleaver, copper pots... but even with all that... the most used would still be the humble wok and a burner..Originally posted by elindra:I noticed alot of ppl wants stainless steel stuff
They are a nightmare to clean!! -
I mean pots and pans maybe but for the wall panneling etc is a nightmareOriginally posted by the Bear:i dunno.. it has that "heavy metal" durable look...
me? i'd like a marble or stone top, wooden chopping block, forged steel or ceramic knives, steel cleaver, copper pots... but even with all that... the most used would still be the humble wok and a burner..
And thehy scratch so easily! -
yeah.. that's why a stone top.. best if granite
Originally posted by elindra:I mean pots and pans maybe but for the wall panneling etc is a nightmare
And thehy scratch so easily! -
too poor to afford graniteOriginally posted by the Bear:yeah.. that's why a stone top.. best if granite
my mum has it though -
it's a wish list
still would like a ceramic knife.. i used that before.. wonderfulOriginally posted by elindra:too poor to afford granite
my mum has it though -
This is the best topic ever.
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What's a ceramic knife? The handle is made of ceramic?
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I like stainless steel appliances because they look professional.Originally posted by elindra:I noticed alot of ppl wants stainless steel stuff
They are a nightmare to clean!!
I wouldn't want any other part of my kitchen to be stainless steel though, because then it'll look too 'cold' and industrial and it will no longer look like a home kitchen. -
Here, googled for you :Originally posted by Wanda:What's a ceramic knife? The handle is made of ceramic?
"A ceramic knife is a knife made out of very hard ceramic, often zirconium dioxide. These knives stay sharp longer than steel knives. They are also extremely brittle and will shatter or crack when used to pry. They chip on the edge if used roughly. Usually, though, the edge will merely chip when dropped. Although porcelain is a type of ceramic material, unlike porcelain, ceramic knives do not shatter easily.
Zirconia is very hard; it ranks 8.5 on the Mohs scale of mineral hardness, compared to 6 to 6.5 for hardened steel, and 10 for diamond. As such, they cannot be resharpened the same way as steel blades, though they normally come with a special complimentary resharpening service. -
i want a black ceramic knife.. or a few.. in the kitchen
i love the way they are so insanely sharp -
Oh, thank you, dear.Originally posted by Rhonda:Here, googled for you :
"A ceramic knife is a knife made out of very hard ceramic, often zirconium dioxide. These knives stay sharp longer than steel knives. They are also extremely brittle and will shatter or crack when used to pry. They chip on the edge if used roughly. Usually, though, the edge will merely chip when dropped. Although porcelain is a type of ceramic material, unlike porcelain, ceramic knives do not shatter easily.
Zirconia is very hard; it ranks 8.5 on the Mohs scale of mineral hardness, compared to 6 to 6.5 for hardened steel, and 10 for diamond. As such, they cannot be resharpened the same way as steel blades, though they normally come with a special complimentary resharpening service.
I meddled a bit with pottery before but can't imagine ceramic used to make a knife. 
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Any brands to recommend?Originally posted by the Bear:i want a black ceramic knife.. or a few.. in the kitchen
i love the way they are so insanely sharp -
Oh no how to open my biscuit gongOriginally posted by Rhonda:"A ceramic knife .......They are also extremely brittle and will shatter or crack when used to pry. They chip on the edge if used roughly.
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Neither can I. It's probably a different type of ceramic, not the ones we are probably visualizing!Originally posted by Wanda:Oh, thank you, dear. I meddled a bit with pottery before but can't imagine ceramic used to make a knife.
I've never used one before so I'm sticking to conventional knives until I get a chance to test them out. -
For anyone who's a budding culinary kaypoh, here's a brand of knives that's considered to be one of the best!
Wusthof knives
And here's their site to go to if you want to know which is the perfect knife to use for any particular task.
The Perfect Knife for Any Use!
And for those who are really into their knives, learn about :
The Different Parts of a Knife
After learning about knives from an article by a famous US chef, I always look for knives with a tang that extends all the way into the heel of the handle. -
I had one and loved it. Thing is they break very easily. Mine died during the move from Japan to here. Wasn't packed well.Originally posted by the Bear:i want a black ceramic knife.. or a few.. in the kitchen
i love the way they are so insanely sharp
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I've just bought a bigger wooden block of knife holder, and will be buying some new kitchen knives. Do you think those jagged-edge knives are good?
Come to think of it, i've never sharpen any of my kitchen knives before...in a way it's good to leave the knives a bit blunt, coz then there is less chance of slicing the skin off my fingers.