Epicure (Indonesia) : 2020-08-01

KITCHEN FEATURE : 67 : 65

KITCHEN FEATURE

A CULINARY MAESTRO 7 MUST-HAVES TO KEEP A KITCHEN CHEF-WORTHY (BY MIELE IN-HOUSE CHEF LENNARD YEONG) 1. A vacuum drawer for healthy sous-vide cooking. It is also great for storing coffee beans and rice with minimal loss of aroma. emulsify vinaigrett­es. Just give the bottle a last-minute shake before adding the liquid into salads. 5. A mandolin is crucial for ensuring consistent, uniform slices of anything. It is one of the most useful tools if you are cooking for a larger group of guests. toasted sesame seed oil, which will transform flavours. 7. Fill a spray bottle with your favourite alcohol. I use sake, but you can use Shaoxing wine, or white wine. Keep it in the fridge and spray it on food before steaming; it adds a subtle fragrance without imparting a strong flavour. 4. A blowtorch is an extremely versatile tool for melting the sugar on your crème brûlée or to simply give an additional char on the surface of your meat or vegetables. This extra touch can be a game changer in many situations. 2. Wire racks to keep moisture at bay, which is important to develop a strong crust when searing meats. 6. Have different types of oils: cooking oil with neutral flavour and a high smoke point, eg. sunflower seed oil; and high-quality flavoured oils such as a fruity olive oil or a 3. Squeeze bottles for easy plating when piping the most controlled shapes or dots. Or use it to 2. Bake them in a Miele Oven at 160°C for 30 minutes. Remove from the oven and chill in the fridge. Miele Vacuum Drawer. Steam the pouch in a Miele Steamer at 80°C for one hour. Transfer contents out into a blender and blend for 30 seconds until smooth. Allow the curd to cool, then pipe into tart shells. Chill until the curd has completely set. 3. 4. Lemon curd: • • • • • • 5. 100g butter 80g sugar 75g lemon juice 1 sheet of gold leaf gelatin 60g egg yolks 3g of lemon zest 6. Grilled Pineapple and Lemon Curd Tart Assembly: 1. When ready to serve, remove pineapple from the fridge and dust with sugar. Then blow torch it to form a crispy sugar layer. Grate some lime zest over the tart and serve alongside pineapple. 1. Soak the gelatin sheet in iced water for 5 minutes, then remove and squeeze out excess liquid. Transfer all ingredient­s into a sousvide bag and vacuum seal on full in a Pineapple: 1. Cut pineapple into wedges, be sure not to leave too much of the core as it can be very tough. 2. 2. 65 epicureasi­a.com

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