Author: Sally Foo

Now, the results of the Treasure Hunt. In order of merit…

1^st Place               WATERMELON – leads the race to finish in 1 hr 8 minutes

2^nd Place              KIWI – just after 4 minutes to end it in 1 hr 12 minutes

3^rd Place              AJIV – was slowed down on their 9^th item but manage to finish 1 hr 21 minutes

4^th Place              BANANA – last but not least though exhausted managed to clock 1 hr 41 minutes

Kudos to All TEAM MEMBERS for all the effort and positive thinking. We don’t think this race would have been possible without your true participation. You Guys n Gals deserve a treat!

Looking forward to more great adventures from SHC Members…

Sally Foo

Our very first physical race on a lovely Saturday.  In total, we have 4 Teams of 4 participants each – namely, AJIV, WATERMELON, BANANA and KIWI – a combination of male and females.

This activity was created to encourage walking as a form of exercise cum teambuilding – as we see quite a number of energetic and enthusiastic members doing such walk on a regular basis.

Feeling energetic is a key to happiness and studies do show that you will feel much better not only about yourself but when you feel exhausted, overwhelmed and blue – a completed task DONE will probably gives you the sensation of relief.

Treasure Hunt is a game organized by Terence who prepares a list of 10 images taken at Marina Barrage.  Being a tracker myself, upon arrival on site, these images will be forwarded to the respective Team Leader to start their Hunting Race – the goal is to be the first team to complete the list.  Players take photographs of the listed items and post it back to me.  In return, I will take note of each treasure found and recorded the timing from my mobile and compile it to get the total time taken to complete their task.

Feedback from the Hunt Racers – fun with laughter and engaging as a team but sweaty and tiresome.  At the end of the race, some continued to enjoy the serenity of Marina Barrage with kite flying and thereafter a wholesome dinner – isn’t that what we call ??…

The HUNT has been set for 3 days and we still have up to Monday to complete the race and result will be announced on Tuesday noon, 01 December 2020.

Sally Foo

Video presentation is ready for viewing….

TOPIC Discussion

1. Presentation on How to choose the PERFECT Cut of BEEF

FUNDAMENTAL KNOWLEDGE & SKILLS

1. Common breed of Beef Cattle
2. Explain on Inspection vs Grading
3. Different types of Cattle Feed
4. Identify Beef Cuts

• Difference between Porterhouse Steak vs T-Bone Steak – both have the best of both world which is the tenderloin and the sirloin

Porterhouse Steaks – cut from the rear end of the short loin, contain a bigger section of tenderloin along with a large strip steak

T-bone Steaks – cut closer to the front, contain a smaller section of tenderloin

2. BASIC BEEF TERMINOLOGY

• Marbling – refers to the white specks of intramuscular fat in each meat cut, it adds great flavour and can be an indicator of how good the beef is.  Cattle raised on grain will have more marbling than grass-fed.

• Three types of Beef Grading in USA

Prime – highest quality, features beautiful red meat laced with thin pattern of white fat. This type of beef on the market makes up only 2-3% of available consumable beef – most expensive cuts

Choice – high quality, widely available beef (top 54% quality), but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking

Select – is very uniform in quality and normally leaner than the higher grade. It will lack in flavour coz less marbling.

Certified Angus Beef (CAB) – Cattle have consistent, high quality beef with superior taste. Do not confused Angus Beef with CAB (cannot be legally used by an establishment that is not licensed to do so.

• Wagyu – simply means Japanese Cow, there are 4 breeds native to Japan. One of the breeds is genetically unique – it has this crazy marbling of fat on inside of muscle tissue – so integrated within the muscle.
• Kobe – specific product from a specific place, cattle are hand-fed using high-energy feed including beer and beer mash, to ensure tenderness and high fat content. Also hand-massage to reduce stress.
• Grass-Fed – cattle raised exclusively on forage.
• Grain-Fed – cattle raised primarily on forage but “finished” in a feedlot with grains to fatten them.
• Organic – cattle raised without added hormones, pesticides or other chemicals
• Antibiotic-Free – animals were not given antibiotics in their feed, in their water, or by injection.

3. RECIPES – using

• Chuck Tender with Ginger & Spring Onion – https://youtu.be/EfRpZ3GnvBM
• Beef Bourguignon – https://youtu.be/_Bx9P32tdaM

4. FAQ

• Do you have a lot of cooking equipment? How often do you use it all? Do you have any pieces of equipment that you rarely ever use?

ANSWER – some loves cooking and never fail to purchase the best equipment to make the cooking journey more pleasurable. Some after a while due to age catching up or hardly cook, left their well-equipped pots n pans as white elephant.

So do dig up your storeroom or kitchen cabinet and drag them all out to give them a new lease of life.

Inspirational Quote

Having the most essential cooking tools in your cupboard will make your life so much easier…

Sally Foo

Thank you to all supporters during this session, Video presentation for your viewing…

TOPIC we talk about…

1. Presentation on Food Production – Specification & Differences on Shellfish
   • Production Specification on IQF (Individual Quick Frozen) products in packaging
   • Identifying the sex of lobster & Crab
   • Differences between Aquaculture vs Wild-Caught
   • Lobster Myths exposed
   • Types of Lobster – Warm Water vs Cold Water Lobster: What’s the Difference?

 Gordon Ramsay demonstrates How to Cook the Perfect Lobster – https://youtu.be/kR5Qnq7X1GU

 FAQ

• Have you tried cooking food from another culture? What did you prepare? How was it?
• Is it cost-effective to do your own cooking? Can you save money by cooking?
• Would you rather do the cooking or do the washing up afterwards?

ANSWER: – I hardly cook; cook only simple food; not much explore to other culture cuisine; cost saving if they cook at home; some rather cook and other rather wash; minority got no choice and have to do both cook & wash…

5. Eric Neo Salmon Satay with Pineapple & Raisin Salsa – https://youtu.be/Fx30P3zjVEg
6. Common Culinary Terminology starting with “E & F”

• Emulsify– to blend two liquids like oil and water
• Fillet– to cut a portion of meat or fish
• Flambé– to drizzle a flammable spirit over a food while its cooking, to ignite the just before serving
• Fold– to incorporate an ingredient, such as whipped cream or beaten egg white, with a careful motion that retains air [over-and-under motion]

Inspirational Quote

There is no end to learning, but there are many beginnings – Tim Johnson

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.