TechniqueThursdays
Technique Thursdays: Steaming
The use of hot vapor in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavors in the ingredients.
Technique Thursday: Tomato Concasse
Eric Ripert of three-Michelin-starred Le Bernardin demonstrates the basic French cooking technique.
Technique Thursdays: What Makes An Amazing Roast
All you need to know for an indulgent Sunday feast.
Technique Thursdays: Why Handmade Yong Tau Foo Tastes Better
Meet the one Singapore dish that is as tasty as it is healthy.
Technique Thursdays: Why Tempura Is No Longer Just A Cooked Food Menu Option
Fresh ingredients with a bit of crunch is the mark of good tempura.
Technique Thursdays: The Secret To Finger Lickin' Good Southern Fried Chicken
Here's the trick to juicy meat and a crispy golden skin.
Technique Thursday: How To Make Your Own Sourdough Starter
Here's the spark to create a blossoming romance between wild yeast, flour and water.
Technique Thursdays: Why Asian Breads Are Softer Than European Breads
Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures.
Technique Thursdays: Ike Jime, The Japanese Slaughter Method For Tastier Fish
How Japanese anglers and chefs prepare their fish for superior quality.
Technique Thursdays: Cooking en Papillotte
This classical French technique is right at home in Asia.
Technique Thursdays: How to deglaze your pan
Leave no stone unturned and no pan unscraped to get the most flavourful sauce
Technique Thursdays: The Untold Artistry of Fondant Cake Sculpting
Creative vision and science embrace in this culinary art form.
Technique Thursdays: Pasta-Making Tips and The Texture of Pleasure
How chef Seita Nakahara of one-Michelin-starred restaurant Terra plays with pasta textures to create a balanced dish.
Technique Thursdays: How to Make Ghee
The age-old Ayurvedic cure-all promises to solve your kitchen woes.
