Posted on: Wednesday, June 14, 2006
TASTE
Tips from Chef Joey Macadangdang
Advertiser Staff
Meats should always rest a few minutes before they're served to let the juices settle back into the tissues.
To make truffle butter, soften fresh, unsalted butter and mix with a few shavings of truffle; store in refrigerator, tightly covered.
Always layer flavors: add spices and aromatics at each stage of cooking.
In making risotto, the object is to braise the rice in just enough liquid to release the starch and form a creamy base; don't drown the rice.
Instead of classic stock made with Western herbs, make Asian stocks with ginger, lemongrass, kaffir lime leaf, tamarind, soy and such.
