For Chefs & Serious Cooks “Some gifts are big. Others are small. But the ones, that come from the heart are the best gifts of all.” – Tinku Razoria No one wants to be left out during this Festive 2020 Holiday season without gifts, and, let’s face it, no one wants to get useless gifts …
El Dorado Tetelas recipe is my gourmetnized version of the traditional Mexican Oaxaca Tetelas. It was inspired by my favourite Mexican restaurant in Toronto, Quetzal, that’s making wonderful layered Tetelas in-house, using 2 types of Masa-Harina dough: yellow corn masa and purple corn masa, and decorating them with Mexican aromatic herbs. Masa-harina is different from corn meal …
This recipe is an early Halloween special, it’s a Halloween Pumpkin Chocolate soufflé recipe! I was thinking for a while of what dish should I make for Halloween this year, and then, Gronda had announced their chocolate soufflé challenge in collaboration with Valrhona. So, it made all kind of sense for me to combine these …
Tapioca Maltodextrin (some manufacturers may also call it “N-Zorbit M”) is a modified tapioca starch. As you might remember, from my video on Kuzu, natural starches absolve water and get swallen by it. Therefore, that’s how they thicken liquids. However, natural starches are sensitive to acidity, sugars & fats! In other words, natural starch will …
Today was the day when I’ve cooked like the best restaurant on EARTH! Get it? 😁 Yes, today I’ve cooked the Edible Earth, Noma’s signature dish. If you don’t know Noma restaurant, you’ve been living under a rock and you should check it out right now! Here’s their IG page FYI: https://instagram.com/nomacph?igshid=qwjdylyr5guk Ok, now that …
How to make Edible Earth (Noma’s signature dish) Read More »