You may be asking yourself, “why am I reading about cold brew coffee when Starbucks is already selling Pumpkin Spice Lattes?” The short answer is – flavor. Read More
One of the first things I learned when I started cooking is that if it grows together, it will probably taste good together. This is the essence of seasonal cuisine and it is in the summertime that we should take full advantage of the available produce. Read More
Using a homemade herb oil adds a great finishing touch to your dishes. Herb oils are also nice in vinaigrettes for a hint of freshness. There are many ways to infuse oil depending on the ingredient being used. This technique focuses on the use of delicate herbs such as basil and mint. Read More
My posts have been sparse to say the least. Why? Well, I think I’ve lost track of why I was writing in the first place (See what this blog is about). Originally, it was about documenting my growth as a professional cook. I wanted to post my ideas to the public. Ideas that would otherwise be relegated to a small notebook in my back pocket. At some point in the last few months I started to post entries only if I thought there would be some broad appeal. The fact is, by not writing about less “interesting” things, and documenting my failures, I am cheating my future self of valuable lessons.
This post is back to my roots in two ways. First, is what I just mentioned. Screw you guys (sorry) but I’m writing for me – though I do hope you find some of this stuff interesting. Second, I’m ashamed to say, as a full fledged Chinese immigrant, that I don’t have a firm grasp on Chinese cuisine. I decided here to learn about Chinese pork belly and see how I can incorporate its techniques into my cooking.
What is there to say about Chinese pork belly. Tender meat and CRAZY crispy skin. Read More
The often overlooked carrot; it rarely gets its day in the spotlight. You’ll find it in most classic stocks and it is a great vehicle for getting French onion dip into your mouth. It is often playing the supporting role and being used to bolster the main ingredient. But a roasted carrot takes on a much more complex flavor- an earthy, dark, caramelized sweetness. Read More