Posts Under Tips and Tricks Category
If you’re planning to start a restaurant or a food service establishment, you should think of using attractive packaging which would make your delicious meals even more appetizing. Whether it’s a restaurant, a bakery, a cafe, or a fastfood place, cute packaging can help you market your products effectively. And ensure that whatever your customers take home will be kept…
Have you ever been to a restaurant where the chef or wait staff prepared or served your food while it is still on flame? The method of putting food with liquor on flame is called flambé. It is a French word which means “flaming” or “flamed.” This is usually done for grand events or in high end restaurants for a…
I was inspired by Ate Aileen to suggest a grocery list for people who are new to cooking. I first made this list when I was in college, living alone, and just learning how to cook. Most of the recipes I made were based on food and dishes I saw on TV or have eaten somewhere. Here were some of…
On the very first day of culinary school, the very first thing I made was a Mocha Souffle. And it was a nerve-wracking but very fulfilling task. I enjoyed it because I love mocha. And so did my groupmates. One of my aunts, Tita Teri, an experienced baker, requested that we bake souffle. She already knows how to bake a…
Here are some notes from the dinner party I made for Mommy’s Birthday. I prepared the Anchovy Pasta specifically for Daddy who loooves anchovies. Turns out everybody loved it. And they like capers as much as I do. I prepared too much (1 kilo for 8 adults) but they all ended up taking home some anchovy yummy-ness.
Today I cooked Oven Roasted Chicken Legs. I was supposed to make Oven Roasted Chicken. But since it’s halloween, there was a shortage of whole chicken at the supermarket. My second choice was breasts. Still… shortage. So I improvised and roasted chicken legs.
Ever wondered how they peel those ripe mangoes to look perfect for desserts and for garnishing other dishes? I always have but now I know how they do it. Here’s a quick and very helpful by Chef Agnes Borromeo…
