Egg Drop

Did you ever paid attention to those silky strands of egg suspended in soup, especially Asian ones? We call these kind of soup “Egg Drop” for the benefit of those who does not know. I never succeeded in making these for a long time. The results are usually that the egg will clump together in…

Solvents & Fats

I think one of the things that people often overlook is the role of solvents in cooking. I mean, we don’t usually think about it when we cook. “Solvents” is just an alien word in the realm of chemistry, right? Except it is not. Role of Solvents There are 3 common solvents we use in…

食戟のソーマ/Food Wars

This series is an interesting one. With the frequent over-the-top and very inappropriate reactions to good food, this show is effectively “food porn”. While the characters and story line itself are cliched, unremarkable and quite predictable, it does make a notable impression where it matters. In other words, the food. The title itself is a…

Dealing with food rejection

As parents, we are the ones who will pass the first judgement on what ailments are assailing our darling kids. This is a regular affair, for most people, a mundane one as well. We decide if it is serious enough to go to a doctor or if a bed rest will suffice. As parents, we…

Making ingredients drier

This is a short article. One of the interesting techniques I learned in the last couple years about cooking is how to make the individual ingredients drier. This matters because many ingredients lose their water content on heat, or perhaps it is the water from washing the ingredient. Either way, this can turn your stir-fry…

Adding corn starch to food

One of those mysteries (to me at least) in Chinese food is the use of starch as an ingredient. It always bugged me a little…I mean…why? The answer, on hindsight is remarkably simple, but let’s indulge me a bit here. Is it just to make things look shiny and palatable? Or is there something more…

Food Variety

Have you ever counted the different kinds of foods you eat over, say a month? I have. And it is not many. By “foods”, I really meant the ingredients, minus the minor flavorings. That still only counts as one! – Gimli, Lord of the Rings Let me do a quick estimate how many I buy…

Milk?

Milk. The fact that there is a controversy over this power food boggles my mind. Humans have been consuming animal milk for millennia and in many regions, it remains a “superfood”. Cow’s milk, sheep’s milk, goat’s milk, camel’s milk, horse’s milk…we as humans, drink it all. It is as much a part of our culture…

The problem of eating

It is kind of strange that prior to coming to the US, “eating” had never been much of a concern to me. I just eat what my family cooks and what is available at the food centers outside. Paying attention to “eating” only became important when my wife was having our first kid. The worries…

C(ooking)#

Software development and cooking. Two worlds apart or is it? Object oriented programming models software after real world objects, and in my opinion, models cooking rather well too. Consider a recipe defined like this (ignoring visibility): class MeatMarinade { MixingBowl mixBowl; MeatMarinade() { mixBowl = new MixingBowl(); //Get a clean bowl } Marinated CreateBasic(M meat,…

Where’s my veggies?

It is a rather curious question that I find asking here in Singapore after eating at the local hawker centres. Where did the vegetables go? Where the “Fishball Noodles” used to come with a few pieces of Chinese cabbage, there is now not a strand of green in the soup. Not are there any more…

Isopropanol: A safe cleaning chemical

What is relatively non-toxic, does not leave any residue, is environmentally friendly, is an antiseptic, keeps well, cheap, commonly available and can be used as a cleaning agent? My answer? Isopropanol (or isopropyl alcohol, rubbing alcohol). Now I am nowhere near the first to realize this fact and there are many people out there who…