Chef Talk

[SPRINGFIELD_XD]

We can discuss here anything under the sun about being a COOK . How the kitchen works , exploring and having fun with our palates , questions about cooking etc .

[Flagg]

How do you know kung ok pa o malansa na sobra ang one fillet of frozen chilean sea bass?

[fourtheboys96]

How do you know kung ok pa o malansa na sobra ang one fillet of frozen chilean sea bass?

kung frozen parang hirap malaman unless meron kang makita na date kung kelan siya napackage. sa fish pwede mo kasi pisilin ng konti para malaman kung fresh pero kung frozen, impossible yun.

[XTO]

chef, can you share your home made longa recipe? the garlic flavor without sugar.

[SPRINGFIELD_XD]

* FLAGG .... all I know is the basics , i thaw mo yung frozen fillet , amuyin . Unless walang ibang amoy other then its natural fish smell then it still be good .

We'll wait for someone to share their recipes also sa " longa " . I myself dont know what it is hehehe .

[XTO]

SPRINGFIELD_XD: longanisa, it’s a local version of meat sausage, either smoked or air dried. Basic spices are added like, garlic, pepper, salt etc., marinated then placed in pork’s intestines. baka may iba ka version.

[SPRINGFIELD_XD]

Ah LONGGANISA .... marunong lang ako kumain nun hehehe .

I can only relate to some FIlipino dishes / delicacies . I am more incline in international dishs specifcically sa American , German , Hawaiian , Thai and some Asian fusion dishes .

Alam ko masarap ang LONGGANISA ng PAMPANGA .

[fourtheboys96]

mas sikat at syempre mas masarap ang longganisa sa vigan at lumban, laguna

[spongee]

ahhhh finally...real chef that i can talk to..yehey!!!

sir...i've always wanted that perfect cream cheese in my lasagna layers..the one that stays in place...

i've kinda improvised mine with ricotta cheese, eggs(with white) as main ing..then add na lang ako ng etc etc lke fresh chives nd stuffs...is this ok? or baka naman may share ka na mas ok...THANKS!

[SPRINGFIELD_XD]

ahhhh finally...real chef that i can talk to..yehey!!!

sir...i've always wanted that perfect cream cheese in my lasagna layers..the one that stays in place...

You sure its CREAM CHEESE or COTTAGE CHEESE ?

i've kinda improvised mine with ricotta cheese, eggs(with white) as main ing..then add na lang ako ng etc etc lke fresh chives nd stuffs...is this ok? or baka naman may share ka na mas ok...THANKS!

Eggs definitely will give that firm hold and nice browning of the dish . CHives ? I havent tried that yet but its fun exploring right ?

[Innova_G_2007]

Mga Master Chef,
Baka meron po kayong alam na Free cook book dito sa net, share nyo naman.

Gusto ko po matuto magluto kahit konti......

Thanks in advance.

[spongee]

You sure its CREAM CHEESE or COTTAGE CHEESE?

er...what i meant was..the cheese filling inbetween the lasagna layers?...but yes sometimes i use cream cheese coz its cheaper and easier to find here sa pinas..

[spongee]

Mga Master Chef,
Baka meron po kayong alam na Free cook book dito sa net, share nyo naman.

Gusto ko po matuto magluto kahit konti......

Thanks in advance.

innova g...actually marami sa net..pero depende sa location mo..kasi minsan hirap hanapin mga ingredients at hirap maghanap ng local substitute...

[cls]

try using bechamel sauce.(flour,milk,butter,little bit of nutmeg and salt)

ahhhh finally...real chef that i can talk to..yehey!!!

sir...i've always wanted that perfect cream cheese in my lasagna layers..the one that stays in place...

i've kinda improvised mine with ricotta cheese, eggs(with white) as main ing..then add na lang ako ng etc etc lke fresh chives nd stuffs...is this ok? or baka naman may share ka na mas ok...THANKS!

[SPRINGFIELD_XD]

* SPONGEE ..... I havent tried that yet but I normally use COTTAGE CHEESE kay mo incorporate man gud I think ang CREAM CHEESE sa other ingredients thus making it RUNNY once ito ay mainit . Its sounds yummy though !

* INNOVA ... yup , a few clicks here and there will bring you to the cyberworld of CULINARY EXPERIENCE !

[edzzz]

Chef want to try steak sana. San ba maganda bumili nang tenderloin or t-bone. Recipe and best technique to cook it. Isama na rin pati gravy :D

[SPRINGFIELD_XD]

Chef want to try steak sana. San ba maganda bumili nang tenderloin or t-bone. Recipe and best technique to cook it. Isama na rin pati gravy :D

I normally broil steaks sa broiler . The taste really depends on how you cook it and not the kind of meat . When we say HOW YOU COOK IT , it means :

RARE - seared outside and fully raw inside . Still very bloody and juicy .

MEDIUM RARE - seared outside and meat inside is PINK . It is still RAW but its still bloody but not red .

MEDIUM - seared outside , PINK inside pero walang dugo na .

MEDIUM WELL - seared outside , meat is not pink anymore sa loob .

WELL DONE - lutong luto .... di na masarap . Very dry at makunat .

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I normally broil RIB EYE , SWISS and STRIPLOIN . I just sprinkle it with SALT and PEPPER and marinated with garlic and olive oil . If SALT SEASONING from LAWRIES is available , a few pinches will do the job .

[oliver1013]

Yun pala yun at least di nako mukhang tanga sa steak house, minsan kasi pag order ng steak tinatanong ako ng waiter lagi ko sinasabi basta sunog sa labas hilaw sa loob..

[Horsepower]

Anyone know how to cook Turkish roasted chicken "kabsa" ? para syang baked chicken popular in Middle East.

TIA