FOOD TO BOND OVER

We share food guru Vi­o­let Oon’s best bak­ing and cook­ing tips from the re­cent Sim­ply Her cook­ing workshop.

Simply Her (Singapore) - - Bookends Event -

• Don’t let bad eggs ruin a cake Break eggs one at a time into a small bowl be­fore adding them to the bat­ter, so that any rot­ten ones can be dis­carded. • Line a four-sided cake pan eas­ily Cut out two pieces of grease­proof pa­per. Line the pan length­wise with the first piece, and cross-wise with the sec­ond; leave an over­hang for both sheets. This saves you pa­per-mea­sur­ing time. When the bak­ing is done, just pull up the sides and lift the cake out of the pan! • Re­fresh a cake be­fore serv­ing If you’re pre-bak­ing a cake or have left­overs, wrap it in cling film to keep it from dry­ing out in the chiller. To serve, un­wrap the film, slice the cake, then wrap each piece in alu­minium foil and re­heat in the oven. • Prep meat with min­i­mal wash­ing up To pre­pare chicken or pork chops, place them in a plas­tic bag be­fore pound­ing them – you don’t have to wash the chop­ping board af­ter! • Saute onions well Cook onions over medium heat and let them sweat slowly so their nat­u­ral sweet­ness emerges. If the onions are siz­zling, turn down the flame – it’s prob­a­bly too hot. • Cook chicken chops with no added oil To cook chicken with­out adding oil, sear skin-side down in an un­greased non-stick pan to draw out the fat – the chicken then cooks in its own fat.

Cook stews uncovered – to re­duce them for a more in­tense flavour. Shar­ing good food

Use un­peeled pota­toes in your cook­ing to save you time – and the nu­tri­ents in the skin are good for you. A large cake pan is use­ful for mar­i­nat­ing

meats. Celebrity chef

Vi­o­let Oon For a sim­ple side, try blanched French beans tossed with salt and but­ter. Al­ter­nate the wet and dry mix­tures when com­bin­ing them – it will be eas­ier to in­cor­po­rate them evenly. Give the cake pan a good knock on the ta­ble be­fore it goes into the oven, to re­move air bub­bles.

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