Newbie Home Cooks Honed Their Cooking Skills At The Recent Yummy Academy
We all have to start somewhere.
Weekends are a great avenue for learning a new skill. We spent our¬†Saturday with our Yummy.ph readers learning easy and delicious recipes during our second leg of¬†Yummy Academy¬†for the year. Co-presented with Carnation, Yummy Academy was held last July 27 at 25 Mushrooms in Pasig City.
Chef LA Cedeno of 25 Mushrooms Kitchen and her team prepped the ingredients and tools that will be used by the participants. She demonstrated three easy recipes for the day: Coffee Creme Brulee, Grilled Flank Steak, and Korean Fried Chicken. Even though every participant was handed out copies of the recipe, she added useful tips and tricks that can make cooking easier, less intimidating, and, more importantly, fun to make.¬†
The class started off with making the Coffee Creme Brulee as it needed more time in the oven. Creme Brulees are slightly tricky to make, but easy once you get the hang of it. If you don't want your creme brulee to¬†end up like scrambled eggs, one of the important tips Chef LA shared is that¬†one should add¬†the condensed milk once the heat is turned off.¬†
As with any creme brulee recipe, the Coffee Creme Brulee recipe we used needed acalled for a blow torch¬†to make its signature¬†caramelized top. Not every home cook has a torch in the kitchen so Chef LA's suggestion is to broil in the oven¬†or use a caramelized sugar using a heated spoon.
The Yummy.ph readers also learned how to cook spicy Korean Fried Chicken.¬†The sweet-spicy glaze used simple ingredients that can be easily sourced in supermarkets. Once the chicken is seasoned, coated in breading, and deep-fried, all they had to do was toss the chicken in the sweet and spicy Korean sauce.
Cooking steak may seem complicated and intimidating, but the participants powered through in the kitchen, cooked their steak, and also learned what makes a juicy steak juicy. According to Chef LA, once you have marinated your meat and grilled it on your pan, you have to let the meat rest for eight to ten minutes. When you cut the meat as soon as it leaves the pan, all the sinfully-delicious juice of the meat will flow out of your steak.
Once the steak was ready, the participants tested out their plating skills as the Grilled Flank Steak came with a Creamy Garlic Mushroom Sauce. The simple yet delicious sauce was made with butter, flour, mushrooms, garlic, and evaporated milk.¬†
According to Gia, one of the participants, she usually doesn't cook,¬†only frying whenever there is a need for it. These three recipes were a great experience¬†as it taught¬†newbies, like Gia, that there's more to cooking than frying and boiling, and that there's no need to be uncomfortable inside the kitchen.¬†
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