So as we all know, I make good-looking food, but I’m slow in the kitchen. One of my issues is I tend to serialize everything (laymen’s terms: I do everything one at a time). If I really want to work on my kitchen speed, I need to get comfortable multitasking things. And the biggest opportunity for improvement is to have more than 1 thing going on the stove at the same time.
So my cooking blog shows that I’m a pretty decent cook. (Or at least a cook who makes decently pretty food.) But my downfall is that I’m slow. Particularly in the knife skills. It takes me a while to chop everything I need. So this month, I devoted some time to practicing my knife skills.
or
The Mid-Autumn Festival happened again, as it does every year. And every year, it’s an excuse for me to cook dinner for my friends. This year, I decided to tackle Beef Noodle Soup. It’s my mom’s quintessential dish, and even my brother has learned how to make it. So of course I too have to learn how to make it.
Not only that, but I decided to combine French cooking techniques to it. Taiwanese flavors, Taiwanese ingredients, made in the style of beef bourguignon (namely simmering on low heat for a few hours).
So the original plan was to cook fried chicken wings for the traditional July 4 party, and also to cook omelets for my family for July 4 breakfast (which would have happened on July 3). That of course didn’t pan out, because my cat sitter lost Missy. But I figured I’d post pics from my practice runs and write up my notes and thoughts.
Saturday, September 6, 2014 – So the Mid-Autumn Festival, also called the Mooncake Festival, is actually on Monday. But Monday is, for some reason, a terrible day for dinner parties. So I through a dinner party on Saturday instead.
Saturday, August 16, 2014 – So one of my mother’s most popular recipes is her secret potato salad recipe. (I call it a secret recipe, but if you’ve ever eaten it, you’ll realize it’s not so secret.) So I figure I’d prolly learn it and keep the family recipe going.
Saturday, January 11, 2014 – After my whole “Merry Eggs-mas and Happy Hollandaise” pun card, I decided it was time to learn how to make my own eggs benedict. Plus, I learned how to make both Hollandaise sauce and poached eggs in cooking class, so eggs benedict was a natural extension.
Saturday, November 16, 2013 – So why is this the first writeup that doesn’t start with a photo? Well, this week’s episode of cooking class was about eggs. And I decided I wanted to make an omelet. Except I have an induction range. Which means all of my cookware is stainless steel. And apparently, eggs on stainless steel is difficult.
