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  • April 16, 2014
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Results 1 - 10 of 198 for beryl cook

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  1. Magazines - Post Magazine - FOOD

    Book: The Complete Nose to Tail- A Kind of British Cooking

    Posted Mar 16th 2014, 12:30am by Susan Jung

    ... Susan Jung Susan Jung The Complete Nose to Tail- A Kind of British Cooking By Fergus Henderson and Justin Piers Gellatly   If I hadn't been given this book as a gift, I would have bought it anyway, despite already owning Nose to Tail Eating and Beyond Nose to Tail. The Complete Nose to Tail is a compilation of the other two books but includes a lot more, such as a recipe ...

    http://www.scmp.com/magazines/post-magazine/article/1447007/book-complete-nose-tail-kind-british-cooking
  2. Magazines - Post Magazine - FOOD

    Built for speed: quick lunch recipes

    Posted Apr 12th 2014, 11:17pm by Susan Jung

    ... be stored in the fridge for at least a month. Shrimp roe noodles come in small bundles that weigh about 50 grams. One bundle is enough for a light lunch but, if you are a big eater, cook two and increase proportionately the amount of the other ingredients. 2-4 large eggs 120ml cooking oil (or if possible, use lard) 15-20 spring onions 1 bundle (about 50 grams) shrimp roe noodles About 30 ...

    http://www.scmp.com/magazines/post-magazine/article/1471080/built-speed-quick-lunch-recipes
  3. Magazines - Post Magazine - FOOD

    Q&A: Tom Sellers

    Posted Apr 12th 2014, 11:17pm by Bernice Chan

    ... tales of success Tom Sellers What is it about cooking that you love so much? "I fell in love with food because it's a great way to connect with people. Being a slight introvert, using cooking as a tool to connect with people is helpful for me. My food is a huge part of who I am and reflects my personality, my upbringing and where I've worked and trained." What ...

    http://www.scmp.com/magazines/post-magazine/article/1471226/qa-tom-sellers
  4. Magazines - Post Magazine - FOOD

    Spice market: ramp access

    Posted Apr 12th 2014, 11:17pm

    ... I trim off the root). Wash the stalks well, to rid them of any dirt. If you’re sautéing them, cook the stems a little longer than the leaves. Ramps make a delicious, beautiful green soup. Chop the ramps and cook them in melted butter until wilted, seasoning to taste with salt. Add unsalted chicken broth (preferably home-made) and some cubed peeled potatoes (which help to soften the strong ...

    http://www.scmp.com/magazines/post-magazine/article/1471146/spice-market-ramp-access
  5. Magazines - Post Magazine - FOOD

    Books: The Soul of a Chef and The Reach of a Chef

    Posted Apr 12th 2014, 11:17pm by Susan Jung

    ... on Michael Symon, a young chef in Cleveland, Ohio. Ruhlman writes that what Symon, also a CIA graduate, is cooking at his popular Lola Bistro & Wine Bar runs counter to the rigid techniques the author learned at the institute. The chef, he writes, is sloppy, doesn't use classic French sauces and makes dishes that "you can do at home" (as one of his cooks describes it)- ...

    http://www.scmp.com/magazines/post-magazine/article/1471148/books-soul-chef-and-reach-chef
  6. Magazines - Post Magazine - FOOD

    Signature dish: the picky eater syndrome

    Posted Apr 12th 2014, 11:17pm by Susan Jung

    ... for a child), would subsist solely on sweets and desserts if allowed (again, not unusual for a child), likes plain rice and potatoes (no sauces allowed) and eats meat only if it's cooked a specific ... "discerning"). I only liked vegetables if they were cooked Chinese-style- my mother tended to overboil asparagus, broccoli and peas. I wouldn't eat eggs unless the yolk was runny and refused to eat ...

    http://www.scmp.com/magazines/post-magazine/article/1471227/signature-dish-picky-eater-syndrome
  7. Magazines - Post Magazine - FOOD

    In the pink: salmon cakes

    Posted Mar 29th 2014, 10:11pm by Susan Jung

    ... the meat of farmed salmon is flabbier. Unfortunately, wild salmon is very expensive, so it's more of a special occasion kind of fish, and it should be cooked and served as simply as possible ... salted water to cover. Put the pan over a medium flame and bring to a simmer. Cook the potatoes until tender but not mushy. Drain them and, when they're cool enough to handle, strip off ...

    http://www.scmp.com/magazines/post-magazine/article/1457019/pink
  8. Magazines - Post Magazine - FOOD

    Q&A: Enrique Olvera

    Posted Mar 29th 2014, 10:11pm by Vanessa Yung

    ... his native cuisine Enrique Olvera Have you always wanted to be a chef? "No. When I was a kid, I enjoyed being in the kitchen but being a cook was not something I aspired to. My grandparents were bakers and I used to go to their shop once a week and spend time with them. By the time I was in high school, I realised I wanted to be a cook. My father insisted I must have ...

    http://www.scmp.com/magazines/post-magazine/article/1457653/qa-enrique-olvera
  9. Magazines - Post Magazine - FOOD

    Cream cheese: you know you want to

    Posted Mar 22nd 2014, 11:20pm by Susan Jung

    ... the chunks of cream cheese towards the end of cooking the dish, so they turn into small, half-melted blobs, instead of incorporating completely into the sauce. If you want to make a more healthy version of this calorific dish (although it's never going to be anything a cardiologist would recommend), add cooked vegetables, such as petits pois, sugar peas or sliced asparagus spears. ...

    http://www.scmp.com/magazines/post-magazine/article/1451702/cream-cheese-you-know-you-want
  10. Magazines - Post Magazine - FOOD

    Spice market: capers

    Posted Mar 29th 2014, 10:11pm by Susan Jung

    ... to make. Melt butter in a skillet and cook it until it turns brown and smells nutty (it will splatter a lot, so take care). Add some small capers, chopped fresh herbs and a squeeze of lemon juice, then serve with cooked fish, sweetbreads or calves brains that have been dipped in seasoned flour and pan-fried.   ...

    http://www.scmp.com/magazines/post-magazine/article/1457656/spice-market-capers

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