Could you please explain these terms: deglaze, sauté, and sear.
Bebe Chang - 25/09/2012
Deglaze: To add wine or stock to a pan in which meat has been cooked to release the caramelised flavours.
Sauté: To cook slowly in a small amount of oil over low heat until all the liquid has evaporated.
Sear: To seal meat or fish over high heat and this process would lock in the moisture.
My parents are on a vegetarian diet and they both love cakes. Can I please have an eggless cake recipe?
Celeste Chia - 25/09/2012
I love Malaysian curry noodles. I was in Ipoh and had the dish at a roadside stall. I would love to make something similar. Could I have a recipe please? I hope I can get the ingredients from Chinatown in my country.
Jacinta Kole - 25/09/2012