Chef/Culinary Talk with Cooking Tips

[SPRINGFIELD_XD_40]

Quote: Originally Posted by cc(,``o oh always leave salt at the last minute. don't marinate with salt since salt draws out the juices and makes your dish dry.

Its a good tip bai ... never heard or knew about it before .TNX !

I dont personally use MSG's , as much as possible , I try to use the freshest of ingredients bisan spices and herbs na na siya unless di siya available .

[jumps_zilla]

that's true, the freshest ingredients will give the best taste.

[kalinaw]

Quote: Originally Posted by jumps_zilla that's true, the freshest ingredients will give the best taste.

absolutely, reminds me back didto sa Leyte nga magtuwa me ug isda nga ang tanang lamas fresh from garden (e.g. atsal, kamatis, tanglad, luya, sili & kalamansi) even the fish nagsiga pa ang mata....... kanus-ah na pod kaha ko maka higop ug sabaw nga ingon adto ka presko.

[SPRINGFIELD_XD_40]

Hehehe ... diri sa US , its either frozen or canned .Maka fresh lang if homecooking aw bisan homecooking wala gihapon hehehe .

Any other good topic we can discuss ? Food handling ? Seafoods ? Baking ? Breakfast goodies and doing it the right way ?

[jumps_zilla]

what material is best for chopping boards? would you use a different one for meat, poultry, fish, and vegetables?

We have wood and plastic but they tend to get smelly even with religious cleaning.

[SPRINGFIELD_XD_40]

Quote: Originally Posted by jumps_zilla what material is best for chopping boards? would you use a different one for meat, poultry, fish, and vegetables?

Sa restaurant business bai ... because we tend to get inspected regularly by the HEALTH DEPARTMENT , color coded gyud ang chopping board . GREEN for veggies , RED for meat YELLOW for dairy products and WHITE for poultry . Lisod na ang food contamination kay strikto sila sa US dunno sa Pilipinas .

Quote: wood and plastic but they tend to get smelly even with religious cleaning.

Mao na ang cause na cguro bai sa using 1 board for all the ingredients , I am not sure though . Sa restol business , we sue the HEAVY DUTY DISHWASHER mao wala cguroy baho because of all the chemicals being used for cleaning purposes . Sa balay tagsa ra magamit ang board kay mag abli ra man ko ug sardinbas in spanish oil hehehe .

[jumps_zilla]

wow, color coding is a good idea i think it's time to change all the chopping boards at home.

[SPRINGFIELD_XD_40]

I prefer WOOD CHOPPING BOARD personally , I dont know why di lang ko comportable pod sa plastic .

Check out the site also , ul find a lot of good stuf for the kitchen specially knives . I have the F.DICK Eurocut series knives .

http://www.gourmetcutlery.com/en-us/front.html

[Galadriel]

i have 2 wooden chopping boards....lahi sa vegetables and lahi sa meat. instead of color coding, gisuwatan ang board on both sides, fish and chicken on the other side and beef and pork on the other side...hehehe...gigamit jud both sides of the board.

[PissKhanXXX]

mantinir lang tawn ko'g mongos diri lami kaayo!

[tolstoi]

speaking of mongos..

ako tirada kai i sprinkle it with chicaron bits..perti gyud kalami :mrgreen:

[dexterdal]

minaw lang ko sa mga tips ni SPRINGFIELD_XD_40,

[SPRINGFIELD_XD_40]

Why not discuss first about FILIPINO DISHES ? Hehehe love our own and master the preparation of it .

@ DEXTERDAL ... hehehe buka man sad atay nato ana ... but honestly , I am the one looking for tips . The trade is an endless pursue of perfection . Bisan kanang mga IRON CHEFS , they still have room for improvement to make their styles better . Lets all exchange ideas here and most of all practice makes perfect !!

[dexterdal]

spring :

taga-e nya mi ug recipe from monday to sunday.. kanang barato2x lang ha, basin ma pordoy pud ta anang mga recipe. hehehehhehehe

kay kapoy huna2x unsa na sad ang sud-an...para ugma, maayo ni naa tay menu from monday's to sunday's

[anya]

Quote: Originally Posted by jumps_zilla what material is best for chopping boards? would you use a different one for meat, poultry, fish, and vegetables? We have wood and plastic but they tend to get smelly even with religious cleaning.

i remember watching a cooking show and the chef mentioned that you should use a diff. chopping board for chicken.