Tag: TechniqueThursdays

Technique Thursdays: Steaming

The use of hot vapor in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavors in the ingredients.

25 January 2018
Michelin Guide Digital-Singapore Michelin Guide Digital-Singapore

Technique Thursday: Tomato Concasse

Eric Ripert of three-Michelin-starred Le Bernardin demonstrates the basic French cooking technique.

18 January 2018
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Technique Thursdays: What Makes An Amazing Roast

All you need to know for an indulgent Sunday feast.

07 December 2017

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