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…

(My) Hainanese Chicken Rice

As a Singaporean living abroad, life has its downsides. One of which is that I don’t get to go to the nearest food center to grab a good plate of Hainanese Chicken Rice. Big problem, so I resolved to make it myself. I started with my mom’s recipe and decidedly arrived at something I like…

To parents on party flavors

The circle of parents everywhere has a big problem…that is the unspoken need to give party flavors for every birthday, holiday and other special occasion. It adds up real quick to account for a good portion of the year. Party flavors are silly. Think that cheap toy is safe? You might reconsider if you dig…

That shiny food marketing label

That shiny food marketing label often looks far better than it is. Some are downright absurd if you think deeper into it. And here are my thoughts on them. On Meat Products: Antibiotics-free: Means what it says and nothing more. Antibiotics are used on farm animals in crowded conditions to allow more animals to survive…

To parents on malnutrition

Looking at my kids finish their bowl of ramen today made me proud. They ate the meats, the vegetables and left nothing to waste. At 6 and 4, they did what I never did when I was a kid. I was a typical boy, hating on my vegetables and being an extremely picky eater. As…