We asked chefs from some of our top dining establishments to share how to cook like a pro.
Photo: gepharts3d / www.pixabay.com
Whether you’re a budding chef who didn’t get through auditions for the first season of Masterchef Asia, or just a diehard fan of the series who loves throwing dinner parties, you’re bound to find these tips handy. Everyone wants to cook the perfect steak, yes?
For great tasting… Fish
For grilled fish that is moist and juicy (and not overcooked), keep the temperature at about 250 deg C.
– Giovanni Speciale, Executive Chef, Four Seasons Hotel Singapore
Always use the right catch
Best for sauteing: Garoupa. Its firm meat flakes easily after three to four minutes per side.
Best for steaming: Tilapia. Cooking it this way ensures full moisture and tenderness in the fish.
Best for baking: Cod. Its healthy fats surface upon baking, contributing to the fish’s smooth, silky texture.
– Tiew Boon Wee, Executive Chef, Seafood Paradise
For great tasting… Mashed Potatoes
Keep the skin on when boiling to stop water getting into the potato too early, resulting in a powdery mash!
– Kong Kok Kiang, former Executive Sous Chef and part of the Singapore National Culinary Team for 2013 Asian Masters
For great tasting… Roast Chicken
Try steam baking. Place a cup of water in the oven while baking. Moisture is retained in the meat, so it maintains its succulence.
– Kong Kok Kiang
For great tasting… Steak
Choose wisely: Steak above the marble scoring of eight usually contains fats that are unlikely to melt away. Don’t over-trim the fat from around the edges before cooking as this will cause the steak to become dry. Do so only after it’s cooked.
– Francesco Mansani, Executive Chef, Bistecca Tuscan Steakhouse