Resourceful chefs find recipe for success at contest
A team of five Beijing chefs cooked up a storm at the China World Hotel on June 24, presenting to local diners their prize-winning dishes at the 2011 Taipei World Championship of Cookery and Food Expo.
The team competed with 500 top chefs from around the world and took the top spot at the contest in Taiwan in May.
Shi Xiusong, executive chef at Da Dong Peking Roast Duck Restaurant's Nanxincang branch, made the appetizer - two beautiful, sugar-glazed cherry tomatoes filled with crispy mushroom slices and walnut kernels.
Then came the red sea bream soup by Chen Qing. The most difficult part of the dish, Chen says, is to "weave" a Chinese knot with mashed fish.
"Fish balls, fish slices or even fish noodles are no longer novel," Chen says.
"We had to come up with something very different. So we chose the auspicious Chinese knot."
One of the main dishes was beef shoulder in crispy noodle rings by Summer Palace chef Hou Xinqing. The beef shoulder was difficult to soften. But the Beijing chefs figured out a way - using a pressure cooker - that won them the top accolades.
Hou braised a duck strip with oyster and soy sauces before wrapping it in lotus leaf and putting it inside a mold of flour, salt and egg whites to roast in an oven. That is traditionally called "salt braise" in Chinese cooking.
The final pastry was made in the pyramidal shape of zongzi, or rice dumplings. Li Ke, who is both a chef and manager of several restaurants, had to make the flour dumpling very delicately so the crispy surface wrinkles would be visible after deep-frying.
The Beijing chefs went with the theme "Rainy South China" at the competition, so most foods were in the southern Chinese style.
Every team got three and a half hours to cook six dishes - a cold appetizer, a soup, three main dishes and a pastry. The first dish had to come out in 105 minutes. Every proceeding dish had to be served in 10-minute intervals.
Team leader Qu Hao says the challenges came not only from time limits but also from ingredient limitations.
"When we attended such competitions on the mainland, we brought ingredients with us," he says.
"But the Taiwan competition's organizers provided the same ingredients to all the teams, except for the cold appetizer. That was quite a challenge."
The chefs were provided only 500 grams of flour, oil, mashed jujube and lotus paste for the pastry. Every team had only six eggs and a frozen duck. And the chefs found the seasonings to be different from what they usually use.
Cold Porcelain Recipe - News
Most of the dish trays and some of the porcelain bamboo leaves for display broke during transport, and the tomatoes over-ripened. So the chefs rushed to Taipei's largest vegetable market and dug through 10 boxes of cherry tomatoes to find a dozen
But if you enjoy a strong drink and/or are new to rum, the following recipe allows for more flavor. Serve in a cold glass, over ice, garnished with lime. The result? Simple and sweet, unlike rum's history. Why their burgers are called sliders and
But if you enjoy a strong drink and/or are new to rum, the following recipe allows for more flavor. Serve in a cold glass, over ice, garnished with lime. The result? Simple and sweet, unlike rum's history. Why their burgers are called sliders and
For the table, you'll find summertime dinnerware made of clear, icy glass, as well as porcelain and pottery items painted in cool blue and green tones with summer motifs such as goldfish and flowers. Going beyond the table, the clean, high-pitched,
Nelvin C. Cepeda Choose a good teapot — clay, porcelain, or silver. Fill pot with hot water to warm it, and then discard the water. Start with great-tasting cold water, such as spring or filtered. Do not over-boil — this depletes the oxygen and tea
Cold Porcelain (Cold porcelain) – examples, recipes and videos
First, pour into a bowl of glue, put on medium heat on the stove, then immediately add the cream, stirring rapidly, add the glycerin, again stirring, and then little by little continuously stirring rolling in starch, vymeshivayut well and very quickly the mass thickens , formed a lump, with its bowl on the table vylazhivayu oil cream, I give a little cool (once burned), and vymeshivayut, until the mixture is smooth, like plasticine.
Cold Porcelain Recipe - Bookshelf
Modelling in Cold Porcelain
Sitting on Cold Porcelain
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Cold Porcelain Recipe
(editor's note:- This is a very helpful article followed by a freely available recipe by cold porcelain expert, teacher, exhibitor and artist Sangeeta
Making Cold Porcelain Roses
If you prefer to make your own, use the recipe and instructions below. 1. Always keep the cold porcelain sealed in a completely air tight bag. ...
a r t h o b b y c r a f t s
Cold Porcelain Recipe 1. I added all the ingredients into a suitable ... The one on the left is the cold porcelain recipe 1 - I hope you can see ...
Cold Porcelain Recipes
Cold porcelain, also called porcelana fria, it gets its name because it does not have to be fired, baked or heated in order to harden. The term cold is simp
*** Cold porcelain, esprit cabane, creative ideas, DIY decorating
make your own cold porcelain with this glue and cornstarch recipe.