Cooking Techniques 7 results

The Art of Zero-Waste Cooking

The next time you’re in the kitchen preparing something simple yet delicious like a garden salad, a bunch of French fries and an egg sandwich, kindly keep a check on the amount of wastage that eventually happens. From the thick crust of the bread to the peels of cucumbers and potatoes, a lot invariably ends up in bins. But you’re not alone. Almost all of us, at some point have wasted food either because we didn’t know how to use ingredients optimally, or loaded our plates beyond limits....

Easy Baking for Budding Bakers

It’s that time of the year when each of us desires to don the baker’s hat and bake some lip-smacking delights for our loved ones at home. We may not be chefs de cuisine who craft out the richest plum cakes, melt-in-mouth jam pies or cutesy gingerbread cookies; but December inspires us to discover the baker within as we sway to melodious carols and go about measuring ingredients and greasing trays. To ease you into the intricate art of baking, we called on veteran pastry chef and baker ...

How to Cook Pasta Al Dente

Pasta is a favourite in many restaurants as well as in homes. But cooking it right is a technique that can be mastered with experience and a dose of expert advice. How often have you tried cooking pasta the right way? How often has it gotten overcooked and turned soggy, or has remained undercooked and hard? If ‘al dente’ is what you are looking for, then we have a few tips doled out by a pasta expert himself. ‘’Al dente in Italian means to the tooth.  The basic idea is cooking dried ...

How to Sous Vide Fruits

Fruits are great to consume fresh and raw. But to make compotes, salads or jams and jellies, cooked fruits come in handy. Cooking fruits is however known to trigger a drastic reduction in their nutritional value, with as much as one-third to almost half of the riboflavin, thiamine and vitamins seeping out through the boiling, roasting, poaching baking or microwaving of fruits. That’s where the sous vide technique comes in handy. Executive Chef Uchit Vohra from ITC Gardenia, Bengaluru ...

How to Cook Sustainably

As swanky restaurants, celebrity chefs and veteran gourmands ride the sustainability wave, we are confronted with eggs that scream ‘cage free’, corn which is ‘GMO free’, and micro greens that are ‘organic’. But sustainable food doesn’t only mean splurging at gourmet supermarkets on expensive food that’s branded organic or GMO free. Or dining once-in-a-while at high-end outlets that thrive on the sustainable concept. At a holistic level, sustainable food implies sourcing, ...

Fish n Okra Fritters

Get over fish n chips. Here’s an exquisite Indian twist to this overtly popular British dish. Fish n okra pakoda or fritters is a crispy appetizer marinated with Indian spices like turmeric, cumin and served with sesame chutney. Created exclusively by Executive Sous Chef Tanuj Bahuguna from Kochi Marriott Hotel for his father, this dish is something all dads would love munching on a lazy Sunday afternoon. Ingredients 180 gms fish – filleted and cut into pieces of desired size 80 gm ...

Decoding Sous Vide

The French term ‘sous vide’ is becoming increasingly popular in gourmet kitchens. At our recent seafood event The Boiling Point 2019, which witnessed skilful chefs from 20 luxe Bangalore hotels unleashing their culinary talent, brands like ITC Windsor Bengaluru, Hilton Bangalore Embassy Golflinks and Conrad Bengaluru utilised the sous vide technique to dish out an array of seafood exoticas. Captivated as we were with the flavours and textures of the multitude of seafood presentations, we ...