Conversational Cooking – “The Ultimate Guide to Pork Cuts” – EO Sally Foo – 12 Nov 2020

Thank you all for the support…
Video presentation showcase – All you need to know about PORK – The Ultimate Guide to Pork Cuts – shared amongst our SHC participants.

TOPIC DISCUSSION of the Day
1. In many Cultures, women cook more than men. Why? Who did most of the cooking when you were growing up?
– Most of the participants’ feedback is WOMEN, remembering those were the days in the 60s where home kitchen is Mom’s territory – Dad goes to work while Mom stays home to raise the children and keep the house.
– A couple of participants mentioned hubby n brother, these ladies are the fortunate ones who do not have to wreck their brains but just savour instead.
– For me, professional kitchens still male dominated and women are doing such amazing stuff still fighting to get recognized in the culinary industry.

2. Recipe Sharing, all pork related…
Hakka Braised Pork Belly with Mei Cai – https://youtu.be/orqRkqYYTQY
Sweet n Sour Pork with Pineapple – https://youtu.be/dzu6E19sXSg
Chef Eric Teo – https://youtu.be/MQVRRtez9rg
Grilled Thai Pork Jowl/Neck – https://spicepaw.com/2020/08/11/grilled-thai-pork-jowl-pork-neck/

3. Common Culinary Terminology – starting with “D”
Dash – 1/8″ teaspoon.
Deglaze – to dissolve browned food residue in a hot pan with liquid
Dice – To cut into small pieces, usually ¼” to 1/8”
Dollop – A spoonful of a semi-solid food, like whipped cream or mashed potatoes, placed on top of another food
Dredge – To lightly coat uncooked food with a dry mixture, eg flour, cornmeal, or bread crumbs, to be pan fried or sautéed
Dress – To coat foods with a sauce, such as salad
Drizzle – To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil, syrup, or melted chocolate
Dust – To coat lightly with a powdery ingredient, such as confectioners’ sugar or cocoa

Quote
Every day is a new learning experience – seize the opportunity.

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