Archive for April, 2010

ISCAHM – Service time stations! Week 12

This is another kitchen week for us in Batch 12. But what’s happening during service time? If you were to cook for the other classes, what are the possible stations you will be handling? Continue reading


1st Grilla in Manila! Grilling Competition!

The 1st Grilling Competition here in Manila was held last Sunday and guess who joined the competition? Continue reading

Deveining Shrimps/Prawns

I have actually deveined a shrimp before but like the basic tomato sauce post I figured I need to create a separate entry regarding deveining a shrimp. Continue reading

ISCAHM – Class in Aubergine! Week 11

What do you guys think we had in Aubergine as a class? Continue reading

Charcuterie – Craft of Preserving

*Photo taken from Alex*

Charcuterie is all around us. It is a craft that humans have honed and passed down from generation to generation to achieve a result that was first beyond imagination. Lengthening the lifespan of meat through salting or smoking was like magic when refrigeration had still yet to come. Moreover, as Ruhlman wrote in his book Charcuterie, it is also “a way of alchemizing scraps into culinary treasure”. Continue reading

Miso Soup – What’s Japanese Cooking without it?

Making miso soup is pretty easy and I don’t know why I didn’t blog about this after my dashi stock. It seems pretty practical making a miso soup after the dashi but oh well, at least here it is. Continue reading

ISCAHM – Brownouts are hardcore! Week 10

You know the good and bad thing about losing electricity in the kitchen? Everything becomes more intense like what happened before! Continue reading