Category Archives: Tips & Tricks

Today’s Dinner Menu: Roast Chicken? Yummy!

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Roast chicken is one of delicious simple meals to cook. A perfectly cooked chicken has superbly crisp, juicy skin and succulent, tender meat. Roast Chicken DoneFor some people, a whole chicken can become puzzlement as they do not know what they should cook with the whole chicken in order to produce a delicious meal for lunch or dinner.

Today we will learn some techniques for creating a tasty and mouth-watering meal from a whole chicken. One way is to cook it as a yummy crispy roast chicken.

  1. Butterflying
    Flatten a whole chicken by cutting the chicken along the backbone, and then press the breastbone tightly to make it flat. Chicken ButterflyThis method is named spatchcocking, which allows us to give flavours on both inside and outside of the chicken easily. By flatting the whole chicken, it will reduce the cooking time.
  2. Speedy Solution
    Cut the butterfly whole chicken breasts lengthwise carefully by utilising a sharp knife; however do not cut it all the way through. After that, fold the butterfly chicken breast out. The shape of the butterfly chicken breast will look like a heart, which is great to be pan-fried, grilled and barbecued. This way will reduce your food preparation time.
  3. Stuffing
    Wash a whole chicken before stuffing it (preferably fresh chicken rather than frozen chicken). Then slap the chicken with absorbent paper to dry it. When the chicken has dried, spoon your choice of stuffing loosely over the cavity of the chicken. Do not pack it too tight as it will not heat all the way through. To keep the shape of the chicken and prevent the stuffing to come out from the cavity while it is roasting, tie the legs of the chicken together by using cotton string until both legs almost touch one another.
  4. Roasting Times
    Firstly, put the chicken on a ‘Chefer’ jumbo double pressure pan. Sweep the chicken with minimal oil and coat it with salt. Chefer Jumbo Double Pressure PanSpill out chicken stock to the base of the pan, and then bake it at 190°C (375°F) for about 1 hour until the chicken is tenderly cooked and roasted nicely with brown crisp colour. With ‘Chefer’ jumbo double pressure pan, you get a lot of benefits. Firstly, you do not need to turn back the chicken, just turn back the pan to the other side with the pan still closed. Hot oil will not splash or spill out of the pan – you are protected from getting oil burn.
  5. Roasting Tips
    To check whether the chicken is cooked or not, we can skew the flesh at the thickest point of chicken which is under the leg or part of the thigh for about 8 cm. The chicken is cooked when the juice looks clear, not red or pink. The other tip is to check whether the stuffing of the chicken is heated properly or not. We can test it by inserting a metal skewer into the stuffing area and hold it for 6 seconds. If the part of skewer in touch with the stuffing area is hot then the yummy chicken is ready to be consumed. However, if it is still warm, cook it for longer.

So, what are you waiting for? Let’s try roasting a scrumptious whole chicken!

Let’s Cool Down Eating Ice Cream!

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Is the Weather Hot Today?

Ice Cream 1During hot weather, for example in summer, ice cream and frozen dessert are the most appropriate meals for us. We can easily make good tasty ice cream at home. There are some tips and tricks to equip you on how to produce a good ice cream flavour. Let us have a look at these hints today so that nothing goes wrong when you make your own ice cream at home.


Ice Cream Making Tips and Tricks

Here are several tips and hints to assist you produce a good taste of frozen dessert:
• Ensure the percentage of air is about 20 to 50 percents to create the exact fluffiness and easiness of scooping the ice cream. The way to measure it is by determining the weight. 25 percents of air roughly weigh 17 ounces..Hard Ice Cream Machine
• Read the directions carefully on how to operate an ice cream machine or appliances
• The smoothness of ice cream texture is determined by how fast the ice cream freezes.
• Do not allow the ice cream to melt or re-freeze as it will result in a horrible mess of ice cream.
• Store ice cream in between -5 to 0° F.
• In order to produce a smooth texture, mix the churn-frozen ice cream the day before you freeze it.
• Do not fill the ice cream machine with more than two-third full to allow some room for expansion.
• If we put too much salt in the ice-packing mixture or overfill the inner container with ice cream mixture or churn too rapidly, the outcome of the texture can be granular.
• Do not add too much sugar or else the ice will not freeze as it should.
• The speed of the ice cream mixture freezing depends largely on the proportion of sugar or other sweetener.
• To avoid the formation of large ice crystals and to enhance the flavours, melted marshmallows, whipped cream or evaporated milk, gelatine, beaten eggs, rennet tablet or any other ingredients can be used.
• Evaporated milk has 3 times as much in volume when it is whipped while heavy cream has two times as much. You can substitute 1 cup of heavy whipped cream by 2/3 cup of whipped evaporated milk..Ice Cream 2
• In order to avoid ice crystals, we can add 1 packet of unflavoured gelatine for every 6 cups of ice cream mixture. Allow gelatine to become soft in ¼ cup of the mixture and heat it delicately until it is melted. Then add them to the remaining mixture and continue
• Once the ice cream making process completes, put it in the freezer for four hours before it is ready to be consumed. This will allow the flavour and the texture of the ice cream to develop nicely.