Cutting the vegetables, meats and fish in a certain direction according to the direction of the grain or muscle will change the mouthfeel, as well as the taste such as level of bitterness and sweetness. It even changes the nutritional intake.
I find this a logical way to go about cooking; there is the how and the why with the enhanced results. It makes sense to adapt the style of cutting to suit the dish for culinary excellence.
In simple speak, cutting AGAINST the grain means that you are cutting the fibres short. This means that the ingredient would be less chewy as you won’t have to chomp down as much. But it also means it won’t hold shape so well (think pillars and columns missing on a building = it doesn’t have a strong structure and so would crumble down readily). By cutting against the grain, as the cutting knife glides through, you’re essentially slicing in to the cell structure and damaging and rupturing it, and from here, the aroma compound, the flavour compounds, the nutrients readily oozes out. Perhaps this sound horrendous, with all those lovely compounds escaping out, but, the art is in the knowledge that this can be advantageous at times: for example, you can enjoy the maximum fragrance of the herb if you clap your hand on it and rupture the cells which would release the aroma compound. Continue reading “#021: Food will be extra delicious depending on how you cut it! (considering the fibre direction together with the Ying and Yang-ness)”
Here is a recipe using the ingredient that’s having it’s moment, de rigueur of our modern way of eating for sometime. I’m talking jackfruit, but wait, no need for alarm, it’s not a ‘another’ vegan version of bbq pulled pork that seems to win the popularity vote when it comes to jackfruit recipes on the internet.
Instead, in this recipe, jackfruit stars in a healthy and refreshing salad, that is easy to make (hardly any cooking involved) and quick to put together (less than ten minutes).
Continue reading “#020: Devilled jackfruit salad on grilled sourdough bread”
This summer we went to Iceland for 10 days. It’s truly a nature wonderland and we had such a marvellous time there. It lived up to my expectations as a dream destination and we’d wholeheartedly recommend a holiday there to everybody! Having been, there’s definitely some information worth relaying, so here’s my top 10 noteworthy pointers to you future travellers from a person that’s been there.
Continue reading “#017: Top 10 tips for holiday in Iceland”
Do you ever wile away your time browsing for things that you have no intention of getting? C’mon, tell me I’m not alone in this. We’ve all been there right? For most of us, it’s the online clothes shopping. ‘Browser-window shopping’, hopping from browser-window to window entertaining the idea of getting it, but don’t.
Or is it the mock-plan of a holiday, looking up resorts in exotic locations, sending your thoughts to lounging blissfully on the beach under the palm tree with an ice-cold cocktail in your hand?
I don’t see anything wrong in this – I find the activity rather satisfyingly fun, it’s harmless and stress-releasing in fact. A glass of Rioja grasped in one hand and the other clicking the mouse, my evening is sorted.
Continue reading “#016: Kitchenware wish list – TOP 5 –”
This protein-rich vegetarian recipe truly makes a satisfying eat.
There are two major secret tricks to make this good:
One is to up the umami by incorporating shiitake mushrooms, which is famous for having oodles of umami. As you’ll see in the recipe, I use them still frozen. When you freeze mushrooms, the guanylic acid (a chemical compound that is the source of umami) becomes 1.9 time more. When this is combined with hijiki seaweed, onion and ginger, it creates what’s called an ‘umami synergy’, whereby it amplifies the umami, elevating the dish from lacklustre to mouth-wateringly hard to resist.
Continue reading “#015: Tofu and soya mince vegan/ vegetarian meatballs recipe”
Please don’t judge me on what I do with my spare time. LOL. But I suddenly had this urge to weave tortilla wraps, and make an edible woven basket. Have a go, it’s kinda therapeutic once you get into the rhythm of it.
Continue reading “#014: How to weave a tortilla basket”
The standard teriyaki sauce has just 4 ingredients, which are soy sauce, Japanese sake, mirin and sugar.
And to figure out how much of each ingredient, you can simply apply the following ratio 2:1:1:1 (double of soy sauce compared to each ingredient). It’s that simple that it’s easy to remember off by heart.
Continue reading “#013: The best recipe for maple (or honey) teriyaki sauce that I know!”