This post is actually an excerpt from my upcoming Boy In The Kitchen Cookbook so that you can get a taste of what’s to come. Here, I go over some basics of searing a steak. Enjoy! *** I have a big gripe with Filipino food. Don’t get me wrong, I love this stuff, but sometimes there…
Category: Techniques
Calamansi Aioli
Fancy mayo! Although traditional aioli was simply garlic and extra virgin olive oil emulsified in a mortar and pestle, the term has now come to include garlic flavored mayonnaise. Please please please don’t ever say “garlic aioli.” It’s redundant. By definition, aioli already has garlic in it. How would you feel if someone kept saying…
How To Prepare Garlic
The biggest thing to keep in mind when preparing garlic is that the smaller and finer you cut your garlic, the stronger the flavor will be. Why? I’ll try not to be too sciency: The garlic plant cells contain different compounds – both pleasant (sweet, aromatic, garlicky) and unpleasant (burning, sulphur). When you crush/cut/smash garlic,…
Boy In The Kitchen 