October 4, 2011 § Leave a comment
I take it back.
French food can be hot, but only if it’s in Singapore. After the indulgence of the last visit to Cocotte, visions of roast chicken and French butter danced in my head, though not with each other and not to a Brazilian tango. But I digress. Despite the less than scalding temperature of the nosh from the first visit, we were looking for a suitably special restaurant for a celebratory lunch (new job and exam passed!) and Cocotte fit the bill, so we went.
To relive the delectable experience, we visited one sultry Saturday afternoon for lunch and were rewarded with the lunch set menus. There were a few to choose from; you decide on the set and pick the dishes from pre-selected groups. Tip: Visit them at lunch time for the same good food at half to 2/3 the price you’d have to pay for dinner.
September 3, 2011 § 1 Comment
Fat is good.
To best enjoy the buttery texture of cooked salmon, it needs to be cooked until JUST done, where the middle is still slightly translucent. At this doneness, the fats between the muscle have melted down enough so that the fish easily falls apart in the mouth with the gentlest of pressure, yet has not melted away and out, leaving a dry, sad slab of concrete. « Read the rest of this entry »
September 3, 2011 § Leave a comment
I’ll admit right off the bat; I’m a lazy cook.
So anything that can help to shorten the time it takes to whip up dinner without compromising on flavor, quality and healthfulness is fair game, which brings me to those wonderful pre-filleted slabs of fish sold in supermarkets these days. Chide me if you will about the tragic waste of fishbones for stock-making; I’m immune because I have no plans to make fish soup anytime in the near future. For busy working folk like us, “fish slabs” are a godsend.