8 Tips to cook pasta perfectly

Hi guys, today we’re going to share how to cook pasta perfectly at home. There are 8 tips below:

1. Use a larger pot

Large pot gives pasta plenty of space to move and cook evenly. Also it’s much more easier to control the pasta. If you want to cook a smaller portion, just use the suitable size of pot like us.

2. Load up with a lots of water

Although less water is much more easier for boiling, actually it’s totally wrong. The pasta needs plenty of space to boil, at the same time it should have enough water for submerged. Moreover, if you add less water, a part of pasta maybe undercooked.

3. Add salt

Remember to add salt in the water, about 1 tablespoon, just depends on how many water,size of pot or portion. It can gives extra flavour to pasta.

Salted water & boiling

4. Rolling boil

Next, the water should be rolling boil before adding pasta. It is because if the water just reached soft boil stage, once you add in pasta, the temperature of water will decrease immediately. It will affect the pasta.

The temperature was decreased, oh no.

5. “Fan” shape

After that, we will add pasta with “Fan” shape. Sprinkle the pasta evenly like a fan, the rolling boil water will make pasta slides.

“Fan” shape

6. Stir and check

Furthermore, keep stiring and checking the texture of pasta are necessary. Check the pasta packaging, please do not assume that time is accurate. We recommend that check the pasta earlier when it’s done. For example, if the packaging told you to boil 12 minutes, you should check when it have boiled 9 minutes already.

Afterwards, remember one thing, the boiling time is depends on which brand of pasta, shape, size or type of pasta etc. You can find the best cooking time for your pasta!

We will say the best texture should be “AL Dente”. Do not overcook.

Almost done~

7. Drained out the water and keep it

Then, when finished boiling, please keep the water which have strongly pasta flavour. Because this can makes your pasta keep original taste when you cooking pasta. Trust us, keep it! We will have 2 tutorials coming soon for cooking pasta.

Keep about 1 cup

8. Coating

Finally, this part is optional. Normally we will coating with extra-virgin olive oil when the pasta still hot. Because it will add more flavor and the pasta will not stick together. After that, we will let it stay aside for chill a bit before using so we suggested that reduce the cooking time of pasta.

EVO

Shining pasta, ready to use.

**We will have 2 tutorials for cooking pasta coming soon.

We hope you guys will enjoy this post and to try to do that, see you next time. Bye!

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April 14, 2018April 23, 2018

5 Tips for pan-fry steak

Hi guys, today we’re going to share some tips for pan-fry perfect steak at home.

We love steak very much so we have got few tips on how to make a rare steak.

For cooking steak, you can also use sous-vide machine, we think that will be a better way for cooking steak but today we just share how to pan- frying it first.

Today we will use filet mignon for demonstration. You can also use ribeye or sirloin, it’s up to you.

There are 5 tips that you should pay attention when cooking steak:

1. The quality of steak

First, the final dish will be delicious if you chose the good quality meat. You can feel the juices from the steak and they will explode in your mouth!

Filet mignon (325g, 3cm thick)

2. Room temperature

Next, when we bought the steak, please take them out from fridge and let them warm at room temperature for about 30 minutes. This action can makes the steak cooked evenly from the center.

After that, you can seasoning the steak, the seasoning are optional. We used Okinawa’s salt for seasoning, you can also use black pepper, garlic powder or herbs.

3. High heat

Furthermore, preheat your pan and add some olive oil(you can ask the store for taking some beef’s fat to replace olive oil), make sure that there have some white smoke comes from the pan. This can sealed the surface of steak and keep the juices inside, also gives the nice golden brown for steak.

White smoke

4. Don’t flip too much

Then, we know some people will flipping the steak many times when pan- frying but we thought if the steak have stay at room temperature for enough time, it may cooked evenly so no need to flip too much. For us, we will flip it for 2 to 4 times. Also we have tried that if flipping it too much, the steak will become dry and the texture have a bit chewy.

Pan-frying the first side

5.Resting

Lastly, when the steak have became your ideal wellness preference, you can take it out, let them rest for about 3 to 5 minutes before cutting. This action will make the juices of steak locked inside and gives better flavor and aroma.

Resting

It will be very easy when you follow our tips. So here is the recipe and instructions below:

Ingredients:

Filet mignon(3cm thick) 325g

Seasoning: (optional)

Salt 10g

Olive oil 10ml

Instructions:

Firstly, please let your steak stay at room temperature for 30 minutes before pan-fry.

Moreover, seasoning with salt and pepper(optional). We used Okinawa’s salt, it taste mild and the taste will not be too strong. Seasoning with both sides.

Salt from Okinawa

Afterwards, preheat you pan, make sure there have some white smoke coming out. Then add some olive oil or you can ask the store to take some beef’s fat to replace olive oil, that will be the traditional way but we forgot to do that haha. Put your steak to the hot pan, be carefully the oil will spread out.

Olive oil

Pan- frying

We love rare so we will cooked 2 minutes for each side, total 4 minutes. You can also adjust the time just depends how thick and what size to your steak. Remember do not flipped too much.

Nice and golden brown color

Next, when finished pan- frying, just take them out the let it rest for about 5 minutes. After 5 minutes you can cut the meat then you will see what happened inside!

DA DA! Tasty.

We hope you guys will enjoy this post and to try to do that, see you next time. Bye!

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April 13, 2018April 14, 2018

What is gelatin?

“Gelatin”

What is gelatin?

This is a question that’s mostly asked by people when they first known of gelatin.

Gelatin is a protein that solidify our liquid, we use that in making jelly, mousse, confit or even western dish sauce. It is a substance that took a big part in pastry.

What is gelatin made of?

Gelatin is made of bones. Yes, it’s made of bones, the method in making gelatin is very simple, boil the pig bones, skin with water and reduce the whole pot of mixture, the residue fluid is the gelatin, sound easy but when you’re making that, you’ll figure out that you need lots of bones and skin to make only a small volume of gelatin, that’s why we’ll not make that by our own hands. We buy gelatin sheets and gelatin powder in stores.

Gelatin sheets or gelatin powder?

What’s the difference between gelatin sheets and gelatin powder? Most of the people will ask this question so what’s the difference? the ingredients are the same but the application method is totally difference. If you’re using gelatin sheets, you’ll have to just soak the gelatin sheets into the cold water and soak them until they become soft.

On the other hand, when we’re using gelatin powder, we measure the powder and mix that will cold water, mix well with a whisk and wait for the powder to absorb the moisture and become moist.

Both of the gelatin powder and gelatin sheets make good quality of jelly or mousse but i seldom use gelatin because of the following reasons.

Firstly, gelatin sheets need to soak in the water but the water volume do not have a standard in recipe, chefs will ask you to just soak them in water and use it, no measurement affect the quality of the products, for the gelatin powder, we measure exactly the correct ratio of water to blend with the gelatin powder,having a much more precise result.

Secondly, if you’re a careless person, i really don’t recommend you to use gelatin sheets because they are sensitive with heat, if you forgot to use cold water to soak the them, they will melt and all you have is a watery gelatin. On the other hand, if we accidentally use the warm water or room temperature water to mix the gelatin powder, we still measure the exact volume of water and gelatin although the mixture will become a little watery.

So, which one are you gonna choose, gelatin sheets or gelatin powder? We prefer gelatin powder.

Water

As we mentioned before, we use cold water to soak our gelatin sheets and gelatin powder but why?

First of all, we figure out that there are freezing point and melting point in science, freezing point means that the temperature that’ll freeze the substance and the melting point of cos mean that the temperature to melt. The melting point of gelatin is about 35 degree c, we should also mention that it’s quite hot in Hong Kong, most of the time, the temperature of the room temperature water is around 30 degree C, the 30 degree C.

Although we mention that gelatin melt at about 35 degree C, if we soak it into water, the gelatin absorb the water and soften, we have to squeeze the excess water out of gelatin sheets. Here comes the important part, when we’re holding the gelatin, our hands have body temperature, that will melt the gelatin and your hands will be sticky.

As a result, we use cold water to prevent the melting of gelatin, as the cold water can help us to cool down the temperature of the gelatin so we will not get a mess.

Thanks for stepping in to read this post, if you want to learn how to make our mango mousse, click