All Domestic Divas need to steal these cooking tricks from CulinaryOn’s experts.
Whether you are preparing meats and seafood, pasta and salads, or baking some desserts for the family, knowing the expert ways can always help you do it better. So we ask the pro chefs from cooking school CulinaryOn for some tips – pin this page on your kitchen wall so you can try them out!
Chef Luca Guardino on meat preparation
Pro Tip 1: Take the meat out of the fridge 30 minutes before use, meat will become more juicy and tasty when it’s cooked.
Pro Tip 2: To make perfect meat cubes for your tartare, leave the meat piece in a freezer until almost frozen – it will help you cut it perfectly.
Pro Tip 3: The marinade for wild meat must contain 100 ml of white or red wine per litre of water.
Chef Giuseppe D’Angelo on making pasta and salads
Pro Tip 4: For a great pasta,always add salt to the water and put the pasta in when it is boiling.
Pro Tip 5: Don’t ever use any kind of cheese for a seafood pasta or risotto.
Pro Tip 6: Need to clean up a tomato skin fast and easy? Cut a cross on the bottom of the tomato, put it in a boiling water for 5-10 seconds and then under cool water – your tomato skin comes off fast and perfectly now!
Pro Tip 7: If your green salad leaves become soft – just put them in a bowl with cold water and ice. In 20 minutes, they will become crispy again. Keep greens in a box with paper to avoid humidity.
Pro Tip 8: To prepare onion for salad, cut into slices and put in a bowl with cold water and ice. Firstly, the onion will become crispier, and secondly, it will release its gases which are not good for digestion.
Chef Daniel Teo on baking
Pro Tip 9: How to test the freshness of eggs? A glass of water with a teaspoon of salt will help. Put the egg inside: If it is floating, it is expired.
Pro Tip 10: Spread baking forms and trays with butter and sifted flour to get great results for your cakes.
Pro Tip 11: For a good whipped cream, you need to use really cold cream with 33-35 per cent fat and whip it in a really cold bowl.
Chef Antonio Massagli on cooking fish stock
Pro Tip 12: When choosing the fresh fish for your stock, make sure to see if they have bright eyes, and that the fish’s skin is not sticky and should not smell fishy or like the sea.
Pro Tip 13: In order to make a good fish stock, first roast the bones in oven at 180 C till it becomes golden looking. It will help to take out all the impurities. Then place the bones, onion, carrot and celery in a pot with cold water and boil at low temperature; cook slow for about an hour. Stock should never be boiled on full power at high temperature to prevent it becoming dark and murky.
With their motto of “Cooking is Fun”, CulinaryOn is not only the place to learn cooking from experts, but also to meet like-minded culinary enthusiasts and share your passion with other Domestic Divas. Its spacious 7,000 sq ft studio, by far the largest cooking studio in Asia, is well equipped with four event areas, each with its own cooking stations, chef table, and a bar, plus modern cooking tools. Whether you want to arrange an intimate gathering of friends to cook together or join a cooking masterclass, you will receive the attentive guidance of their experienced culinary team who will help you learn how to whip up fabulous dishes. Visit culinaryon.sg for more information.