A few nights ago, my mother and I sat in a demonstration specifically organized for the doctors, nurses and midwives. We were the first ones to arrive. It was good though, because we got to sample the heavy snack prepared for the attendees.
The Executive Chef of the Julius Maggi Kitchen was asked to prepare a light meals for the audience. We were given recipes for the light courses. We even got to sample most of them. Nearly all recipes had Magic Sarap in them. He even put three packets in one dish. I was already imaging the amount of MSG in there. Of course, there were other Nestle products incorporated in the recipes. Here is what was prepared before us:
1) Pumpkin soup - It is not the usual richly-flavored soup. It is lighter version because milk was used, instead of cream. This also had a touch of ginger. It was an immediate hit.
2) Salad Nicoise - The dressing was okay. There really was nothing to rave about this recipe.
3) Spaghetti Aglia Olio - In my opinion, this needs more flavor. Probably, a little more garlic and lemon. Besides, the Chef placed too much chili flakes.
4) Poached Salmon with Couscous - I liked the way he cooked the couscous. He didn't put in on fire. He just poured boiling broth into the pan then covered it immediately.
5) Baklava - This was made with Nesvita cereal drink (without the water) in place bread crumbs. He also used sugar instead of honey. Plain peanuts were used instead of walnuts or pistachios. We didn't get to try this because it wasn't served to the audience.
Somehow, these light recipes were lacking in flavor. Hmmm. I'm not quite impressed.
Anyway, the audience was a mix of people with different levels of exposure to cooking methods and ingredients. There were some people who got to taste olives for the very first time. Some got a kick out of the dessert name, "baklava."
It ended when they brought out copies of their cookbook. Naturally, we brought home several copies. Who could resist when it was being sold at P100 each? Pwede na considering it is being sold in National at 199.
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Having attended several cooking demos and classes, I can't help comparing it to San Mig. It seems that their kitchen is much more cluttered. All the ingredients for all the recipes are already in the counter. Ideally, only those that will be used in a particular reciper are seen on top of the counter. Besides, the kitchen staff are not attentive enough. They should've been behind the Executive Chef, ready to clear the empty containers.
I also got the impression that the Chef and the staff talked down to the audience. They don't seem approachable. Smiles were lacking in their faces. They weren't even smiling when they were selling the cookbooks.
I do have to applaud the JM Kitchen for the sampling portion. They are much more prepared. They have sampling cups and spoons. A plated finished product is always given to the audience for tasting.
Like the chefs in San Mig, the JMK Chef educates his audience with proper way of cooking and preparing food. See my list below.
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Here are some things I learned that day:
1. Creams and Purees are basically the same, except for one step: straining. I just can't recall which one is strained.
2. Cold - start is the suggested cooking process for potatoes. Potatoes should be put in the water before bringing it to a boil. Otherwise, the potato will be have cooked.
3. Aluminum ladles and utensils are not good. It may be because it would react with the acid in vinegar and lemon. We should slowly transition to silicone or wooden utensils.
4. Soups are not made from the freshest ingredients. It is made of veggies that are leftovers from yesterday's preparation. Some even come from those that are about to spoil.
5. The chef who prepares the soup should be very good in concealing the unfreshness (if there is such a word).
6. Poaching temperature is just below the simmering temperature. There are no bubbles in the liquid, but it is smoking hot.
7. In cooking fillets of fish, it considered cooked when you see white lines in the flesh. In cooking whole fish, it is cooked when the eyes are white and have popped out of their sockets.
8. Roast veggies before pureeing them into soups. The veggies caramelize so it gives off a more robust and sweeter flavor.
9. Frying whole cloves of garlic, as opposed to minced garlic, are sweeter and have the lesser tendency to become bitter.
10. Breaking the dried pasta while cooking is bad luck (daw).
11. When it comes to plating, the most expensive ingredient is placed on top of the pile.
The Executive Chef of the Julius Maggi Kitchen was asked to prepare a light meals for the audience. We were given recipes for the light courses. We even got to sample most of them. Nearly all recipes had Magic Sarap in them. He even put three packets in one dish. I was already imaging the amount of MSG in there. Of course, there were other Nestle products incorporated in the recipes. Here is what was prepared before us:
1) Pumpkin soup - It is not the usual richly-flavored soup. It is lighter version because milk was used, instead of cream. This also had a touch of ginger. It was an immediate hit.
2) Salad Nicoise - The dressing was okay. There really was nothing to rave about this recipe.
3) Spaghetti Aglia Olio - In my opinion, this needs more flavor. Probably, a little more garlic and lemon. Besides, the Chef placed too much chili flakes.
4) Poached Salmon with Couscous - I liked the way he cooked the couscous. He didn't put in on fire. He just poured boiling broth into the pan then covered it immediately.
5) Baklava - This was made with Nesvita cereal drink (without the water) in place bread crumbs. He also used sugar instead of honey. Plain peanuts were used instead of walnuts or pistachios. We didn't get to try this because it wasn't served to the audience.
Somehow, these light recipes were lacking in flavor. Hmmm. I'm not quite impressed.
Anyway, the audience was a mix of people with different levels of exposure to cooking methods and ingredients. There were some people who got to taste olives for the very first time. Some got a kick out of the dessert name, "baklava."
It ended when they brought out copies of their cookbook. Naturally, we brought home several copies. Who could resist when it was being sold at P100 each? Pwede na considering it is being sold in National at 199.
---------------
Having attended several cooking demos and classes, I can't help comparing it to San Mig. It seems that their kitchen is much more cluttered. All the ingredients for all the recipes are already in the counter. Ideally, only those that will be used in a particular reciper are seen on top of the counter. Besides, the kitchen staff are not attentive enough. They should've been behind the Executive Chef, ready to clear the empty containers.
I also got the impression that the Chef and the staff talked down to the audience. They don't seem approachable. Smiles were lacking in their faces. They weren't even smiling when they were selling the cookbooks.
I do have to applaud the JM Kitchen for the sampling portion. They are much more prepared. They have sampling cups and spoons. A plated finished product is always given to the audience for tasting.
Like the chefs in San Mig, the JMK Chef educates his audience with proper way of cooking and preparing food. See my list below.
---------------
Here are some things I learned that day:
1. Creams and Purees are basically the same, except for one step: straining. I just can't recall which one is strained.
2. Cold - start is the suggested cooking process for potatoes. Potatoes should be put in the water before bringing it to a boil. Otherwise, the potato will be have cooked.
3. Aluminum ladles and utensils are not good. It may be because it would react with the acid in vinegar and lemon. We should slowly transition to silicone or wooden utensils.
4. Soups are not made from the freshest ingredients. It is made of veggies that are leftovers from yesterday's preparation. Some even come from those that are about to spoil.
5. The chef who prepares the soup should be very good in concealing the unfreshness (if there is such a word).
6. Poaching temperature is just below the simmering temperature. There are no bubbles in the liquid, but it is smoking hot.
7. In cooking fillets of fish, it considered cooked when you see white lines in the flesh. In cooking whole fish, it is cooked when the eyes are white and have popped out of their sockets.
8. Roast veggies before pureeing them into soups. The veggies caramelize so it gives off a more robust and sweeter flavor.
9. Frying whole cloves of garlic, as opposed to minced garlic, are sweeter and have the lesser tendency to become bitter.
10. Breaking the dried pasta while cooking is bad luck (daw).
11. When it comes to plating, the most expensive ingredient is placed on top of the pile.
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