Tag: TechniqueThursdays

Technique Thursdays: Why Handmade Yong Tau Foo Tastes Better

Meet the one Singapore dish that is as tasty as it is healthy.

26 October 2017

Technique Thursdays: Why Tempura Is No Longer Just A Cooked Food Menu Option

Fresh ingredients with a bit of crunch is the mark of good tempura.

24 August 2017

Technique Thursdays: The Secret To Finger Lickin' Good Southern Fried Chicken

Here's the trick to juicy meat and a crispy golden skin.

10 August 2017

Technique Thursday: How To Make Your Own Sourdough Starter

Here's the spark to create a blossoming romance between wild yeast, flour and water.

13 July 2017

Technique Thursdays: Why Asian Breads Are Softer Than European Breads

Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures.

09 February 2017

Technique Thursdays: Ike Jime, The Japanese Slaughter Method For Tastier Fish

How Japanese anglers and chefs prepare their fish for superior quality.

12 January 2017

Technique Thursdays: Cooking en Papillotte

This classical French technique is right at home in Asia.

08 December 2016

Technique Thursdays: How to deglaze your pan

Leave no stone unturned and no pan unscraped to get the most flavourful sauce

01 December 2016

Technique Thursdays: The Untold Artistry of Fondant Cake Sculpting

Creative vision and science embrace in this culinary art form.

24 November 2016

Technique Thursdays: Pasta-Making Tips and The Texture of Pleasure

How chef Seita Nakahara of one-Michelin-starred restaurant Terra plays with pasta textures to create a balanced dish.

13 October 2016