CEF Writes| Pierre Cookery Tips 2017.

CEF Writes| Pierre Cookery Tips 2017.

• Tender and Fry:

• Boil the Fish/ Chicken/ Pork/ Beek Meats with Water + Oil until your desired tender. Then allow the your desired water level to evaporate until the oil sears the meat in fire. In Manila, they call it “Sankutsa”-searing.

• When the meat have been seared, you can deep fry it already or place the desired Sauce/ Soup with the Meat. Examples are for Adobo, Sinigang, Mechado, Fried Meats, etc.

• Don’ t work on frying directly with the oil, it will cause the grease to be thrown out from the pan by the Fire. There’ s also a chance of having your meat be raw inside, or unequal cooking.

• Veggie Crunch Cooks:

• For non delicate Vegetables, always place them on your cookery few minutes before setting the fire off-this will give a crunch on your Veggies.

• Always choose simple Greens to prepare your meals-this will give focus on your meats, or the main ingredients of the dish made.

• Remember that if the dish is not a vegetarian meal, then use the Veggies only to act as a decoration to your cookery.

• Aji-NoMoto:

• Always cook food with Monosodium Glutamate or Umami (Aji-NoMoto) for a tastier meal.

• There are some dishes where you can opt to not put salt on them, but still place MSG in the cookery. Examples are the Sweet and Sour Fish or Meats, Sinigang, Dishes with Pineapples, etc.

• Pots and Pans:

• Always wash the Pots and Pans with Kitchen Utensils before cooking. This will benefit your eaters with good Sanitation. Include the Sinks and Stove in the Cleans.

• Always cook dishes in small portions, even if there’ s plenty of people to feed-this will be more flavorsome and easier to do. Best number of serving per coooking is 2-4 only.

• Avoid using large cooking pans and pots in the kitchen-easier to wash them and is safe for the cooker in avoiding Heat/ Fire Related Accidents.