Saturday, October 23, 2010
A Duo of Italian Delicacies | Go to post ➜
Went for a cooking demo class at FengShan CC today by Chef Diego Martinelli who works at The Fullerton Hotel, Singapore & Chef Michele Pavanello who works at OTTO Ristorante in the Red Dot Traffic Building .
Learnt to cook the basic risotto followed by various risottos such as Risotto Alla Milanese ( Saffron Risotto ) , Risotto with Radicchio ( Italian Red Cabbage Risotto ) and lastly Risotto with bacon and celery leaves from Chef Diego .
From Chef Michele we have Bufala al Cucchiaio con Gamberi e Pancetta Croccante ( Cream of buffalo milk mozzarella cheese with live prawns and crispy bacon ) , sounds very long but super easy to do .
Pissed off with some mid-age ladies or should I say mid-age modern housewives who kept on asking rather same but different questions ... ok ~ same questions with a little twist.
The Chef was cooking some prawns in the pan and I find it so weird that some mid-age guy took photos of the prawns . I mean , prawns only what ~ prawns are prawns , they aren't celebrities or whatsoever .
To me , I believe that learning how to do the basic is important & enough . After that , whatever ingredients you want to add in just play by taste . There is no hard and fast rule in cooking . Just like what Chef Micheal Smith from 'Chef at home - TLC' said : The best recipe is cooking without a recipe!
Some toot questions they asked which I personally feel that it is common sense :
- When do you know at which point to stop the heat from over cooking the risotto ? ( Duh~ of course to take off the heat when the risotto grain is cooked and edible or what Chefs call it 'al dente' )
- Can I cook my risotto with meat or seafood ? ( Duh~ risotto is a rice dish , don't you eat fish / chicken / pork porridge or plain rice with meat / vegetables / seafood ? Take pasta for an example , there is meat / vegetables / seafood pasta the only difference is the sauce base . )
- Do you add onions to your seafood risotto ? ( -.- lady , are you trying to woo the Italian Chef with your stupid question ? I think he will turn you down . Common sense again , it is personal preference if you like the dish to have or be strong in onion / garlic / herbs / etc . )
Of course there are fun parts during the 3 hrs demo cooking course . Chef Michele is the joker chef . One question came up : Can I use the rice cooker to cook risotto ? The whole class burst into laughter . In the end , Chef Michele decided to try using the rice cooker to cook the risotto and TA-DA it worked ! The texture is some what different but almost similar because there is no control when using the rice cooker to cook the risotto .
I'm so glad that I'm not the youngest among the group . *phew* Otherwise I'll be mad at my mum for pulling me along to attend the cooking demo . HaHa , there was another young boy , probably primary 4 or 5 lol.
8:42:00 PM
Saturday, October 23, 2010
A Duo of Italian Delicacies | Go to post ➜
Went for a cooking demo class at FengShan CC today by Chef Diego Martinelli who works at The Fullerton Hotel, Singapore & Chef Michele Pavanello who works at OTTO Ristorante in the Red Dot Traffic Building .
Learnt to cook the basic risotto followed by various risottos such as Risotto Alla Milanese ( Saffron Risotto ) , Risotto with Radicchio ( Italian Red Cabbage Risotto ) and lastly Risotto with bacon and celery leaves from Chef Diego .
From Chef Michele we have Bufala al Cucchiaio con Gamberi e Pancetta Croccante ( Cream of buffalo milk mozzarella cheese with live prawns and crispy bacon ) , sounds very long but super easy to do .
Pissed off with some mid-age ladies or should I say mid-age modern housewives who kept on asking rather same but different questions ... ok ~ same questions with a little twist.
The Chef was cooking some prawns in the pan and I find it so weird that some mid-age guy took photos of the prawns . I mean , prawns only what ~ prawns are prawns , they aren't celebrities or whatsoever .
To me , I believe that learning how to do the basic is important & enough . After that , whatever ingredients you want to add in just play by taste . There is no hard and fast rule in cooking . Just like what Chef Micheal Smith from 'Chef at home - TLC' said : The best recipe is cooking without a recipe!
Some toot questions they asked which I personally feel that it is common sense :
I'm so glad that I'm not the youngest among the group . *phew* Otherwise I'll be mad at my mum for pulling me along to attend the cooking demo . HaHa , there was another young boy , probably primary 4 or 5 lol.
Learnt to cook the basic risotto followed by various risottos such as Risotto Alla Milanese ( Saffron Risotto ) , Risotto with Radicchio ( Italian Red Cabbage Risotto ) and lastly Risotto with bacon and celery leaves from Chef Diego .
From Chef Michele we have Bufala al Cucchiaio con Gamberi e Pancetta Croccante ( Cream of buffalo milk mozzarella cheese with live prawns and crispy bacon ) , sounds very long but super easy to do .
Pissed off with some mid-age ladies or should I say mid-age modern housewives who kept on asking rather same but different questions ... ok ~ same questions with a little twist.
The Chef was cooking some prawns in the pan and I find it so weird that some mid-age guy took photos of the prawns . I mean , prawns only what ~ prawns are prawns , they aren't celebrities or whatsoever .
To me , I believe that learning how to do the basic is important & enough . After that , whatever ingredients you want to add in just play by taste . There is no hard and fast rule in cooking . Just like what Chef Micheal Smith from 'Chef at home - TLC' said : The best recipe is cooking without a recipe!
Some toot questions they asked which I personally feel that it is common sense :
- When do you know at which point to stop the heat from over cooking the risotto ? ( Duh~ of course to take off the heat when the risotto grain is cooked and edible or what Chefs call it 'al dente' )
- Can I cook my risotto with meat or seafood ? ( Duh~ risotto is a rice dish , don't you eat fish / chicken / pork porridge or plain rice with meat / vegetables / seafood ? Take pasta for an example , there is meat / vegetables / seafood pasta the only difference is the sauce base . )
- Do you add onions to your seafood risotto ? ( -.- lady , are you trying to woo the Italian Chef with your stupid question ? I think he will turn you down . Common sense again , it is personal preference if you like the dish to have or be strong in onion / garlic / herbs / etc . )
I'm so glad that I'm not the youngest among the group . *phew* Otherwise I'll be mad at my mum for pulling me along to attend the cooking demo . HaHa , there was another young boy , probably primary 4 or 5 lol.
8:42:00 PM
I don't think you've heard ★
My name is Alicia Wan.
I love to watch dramas, movies, read books and cook if I have the time.
I listen ♪ to English, Chinese, Cantonese, French, Korean, Japanese, Italian & Instrumental songs. After all, music is universal regardless of its language (>.-)
I love travelling . *grins* :) Been to Australia, Brussels, China, France, Germany, Greece, Hong Kong, Indonesia, Italy, Malaysia, Netherlands, New Zealand, Philippines, South Africa, South Korea, Switzerland, Taiwan, Thailand, Turkey, United States, Vietnam.
I don't think you've heard ★
My name is Alicia Wan.
I love to watch dramas, movies, read books and cook if I have the time.I listen ♪ to English, Chinese, Cantonese, French, Korean, Japanese, Italian & Instrumental songs. After all, music is universal regardless of its language (>.-)
I love travelling . *grins* :) Been to Australia, Brussels, China, France, Germany, Greece, Hong Kong, Indonesia, Italy, Malaysia, Netherlands, New Zealand, Philippines, South Africa, South Korea, Switzerland, Taiwan, Thailand, Turkey, United States, Vietnam.