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?

1st Grilla in Manila! Grilling Competition!

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

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.

ISCAHM – Class in Aubergine! Week 11

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

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”.

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.

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!

Chawanmushi – Japanese Egg Custard

Chawanmushi is the savory egg custard that the Japanese usually have as their appetizers. What I like about this is that it is simple to make yet the texture is pretty awesome.

Sea Bass Teriyaki

You normally do this with chicken but I had some leftover sea bass from my seafood presentation in ISCAHM. I told you guys before that I would be doing more Japanese cooking because it is Asian and my product knowledge in that cuisine is pretty decent. That’s why we have teriyaki today.