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Induction cooker vs gas stovetop: what do I miss?

Hi Duffy,
The gas is only 18% cheaper than the electricity. If induction hob uses the amount of energy as gas stove, I don't really need to worry. But does boiling water takes more energy than gas stove does, even when it cooks faster?

Jul 03, 2014
moccy in Cookware

Induction cooker vs gas stovetop: what do I miss?

I hope I post it on the correct board.

I have recently found a nice apartment with a small but adequate kitchen. The kitchen will be equipped with an electric oven and induction cooker (2 burners). There is no gas pipe for the entire building.

I've never have experience nor knowledge with induction cooker, nor consider to have one.My friend suggested induction cooker and electric oven can cost me dearly on the electricity bill, easily double the cost, or triple if I do baking. The only option is to get a cylindrical gas and change the stove, but the kitchen is so small I barely have extra space left for the cylindrical gas. It's such a pity if I let go this place just because of this.

But as I searched for info on induction cooker, many said induction can cut the cooking time by half as it produces stronger energy. Will this be an advantage if I cook soup/stew? I usually cook stews and stir fried/pan-fried meal.

What do I miss? Is induction cooker really can cost more than gas?
How's your experience with it? Appreciate your suggestions...

Jul 02, 2014
moccy in Cookware

How to arrange a Christmas menu

Deb, I finally cooked the chicken in the Le Creuset dutch oven, stove top. I used butter mixed with herbs. Maybe I put too much herbs it's bitter. And I only season the inside so it's bland. For the sauce, I'm following a cranberry port sauce but I thought I can substitute the port with any red wine. I used Merlot cabernet and the sauce turned very bitter. At least the cranberry still gave some sweetness. I should have used marsala instead.

Nevertheless we were quite satisfied with the first attempt.

Dec 25, 2013
moccy in General Topics

How to arrange a Christmas menu

It was a great moment of cooking together and we are very satisfied with the result.

Dec 25, 2013
moccy in General Topics
1

What to do with dry mashed black bean?

Great idea, I'll try! thanks!

Dec 23, 2013
moccy in Home Cooking

How to arrange a Christmas menu

Thank you for the kind suggestions.
We had a discussion yesterday and decided on the following menus:

Appetizer: Smoked salmon and shrimp with horseradish cream and lime vinegraitte (following a recipe)
Soup: Cream of mushroom with crusty bread
Mains: Roasted chicken with cranberry sauce, served with roasted red potatoes
Dessert: Fruits and nuts parfait

It will be a home-made feast and we will be very proud of it! :)

Dec 23, 2013
moccy in General Topics
1

How to arrange a Christmas menu

Unfortunately mine is only a simple toaster, although it has helped me in done some simple roasting e.g. with the pumpkin or baked rice. Now I need to find some idea on how to fit a small chicken to that oven.. :)

We have tried eggnog on a week before Xmas! :) We never had eggnog and even my housemates never heard about it, so it's a pretty new experience for us.. :) Finally my friend arranged a simple parfait consists of fruits and nuts. :)

Dec 23, 2013
moccy in General Topics

How to arrange a Christmas menu

Tardigrade, thank you for the encouragement. In our families, Christmas is usually just dining out with family, no special cuisine nor home-cooking. However since we are currently away from family we want to make it special. I agree with your last statement: It's about the festive.

Dec 23, 2013
moccy in General Topics

How to arrange a Christmas menu

Hello, thank you for the thorough explanation! It's interesting to hear about the italian 7 fishes! Wow.. On your suggestion, we decided to have the seafood salad as appetizer, following a recipe of smoked salmon and shrimp dressed with wasabi cream (we don't have horseradish) and lime vinegraitte salad. As we have fish for appetizer, we'll opt for meat for the mains. One of the housemate loves the simple mushroom soup so we'll have it with good crusty bread! :)

Dec 23, 2013
moccy in General Topics

How to arrange a Christmas menu

Hi Jerry, I posted here because I think it's more to a general topic on knowing the tradition rather than the meal itself.. thanks for your suggestion. We ended up organizing a menu we love.. :) It will be the first time we ever organize a fine meal on our own, no doubt we will enjoy it!

Dec 23, 2013
moccy in General Topics

How to arrange a Christmas menu

Deb, I took your advise and discuss it with them. For the main course, they immediately said roast chicken and I can work out for cranberry sauce :) In the country we live in, the society follows western tradition closely and almost everywhere we saw restaurants offers some roasted chicken with thick cranberry sauce.

Dec 23, 2013
moccy in General Topics
1

How to arrange a Christmas menu

Harters, thank you for the kind advise that the meal should be celebratory and enjoyable. All 3 of us are coming from the same country, our root are on Chinese culture but we are living at a country with diversed culture. Christmas celebration here is heavily influenced by western style, hence I see lots of roasts and cranberry menus.. :)

We finally decided on a mixed meal everyone favors and end it up with a touch of Japanese dessert. It may not matched but we will be enjoying it a lot! :)

Dec 23, 2013
moccy in General Topics

How to arrange a Christmas menu

I grew up in Asia and usually my family had a lunch/dinner together without being specifically get a Christmas menu. This year, being away from home and family, me and my 2 housemates are planning to have a homemade Christmas lunch. It's a plan with short notice as initially we plan to dine out but finally decided to save money and home-cooking are more enjoyable. We are planning for a soup, an appetizer, a main dish, a dessert, and maybe wine or some other drink.

What we don't know is whether there are any specific food or ingredient that make it so "Christmas". For example, I notice that most of the mains consists of roasts (meat, chicken or ham). What about fish like salmon? I'm currently in charge of selecting menu and I'm quite specific to make it very "Christmas". Although fish can be an option, but if it's not so "Christmas", I will choose other option. Also it seems cranberry sauce is a common ingredients. Kind explanation is greatly appreciated!

The second question is the menu idea itself. Most Christmas recipe I browsed caters for a family. Our kitchen is small. We have small but enough equipments to cater food for 3. There is a small oven toaster enough to roast some small batch of meat or chicken, a hand blender comes with whisk attachment, and a food processor. Being said that, the dessert must be a no-bake one, I guess. Also, I'm not sure whether oven toaster can bake wellington well enough.. There is only another 2 days to prepare, so we greatly appreciate any advises.

Dec 22, 2013
moccy in General Topics

What to do with dry mashed black bean?

Hello all...

I need some idea to fix or serve some mashed black bean. I followed the recipe from Gordon Ramsay's black bean tostadas with feta and avocado. Forget the tostadas, it was a failure with the black bean to start with. Because I am avoiding canned products, I tried to use dried black bean. It took hours to boil the beans but never get as soft as the canned one. I should have used the pressure cooker. Regardless, when the skin had cracked and the bean is soft enough to mash, I made it according to the recipe, but it turns out completely dry.

It's also my first time cooking something with this flavor. I believe it can be processed into another dish, or can be served with something else, but I have no idea. Please help.. I have a box of this cooked beans...

Dec 22, 2013
moccy in Home Cooking

Ideas for steamed pumpkin?

Brandon, that's a great idea, I also have a jar of yogurt at home! How do you serve it? Just mix the plain yogurt with rice and pumpkin?

Sep 19, 2013
moccy in Home Cooking

Ideas for steamed pumpkin?

I used to steam pumpkins to eat on its own for diet. If I'm lucky, I got the nice pumpkin that taste so sweet. However at times the pumpkin is just very bland which lying on the fridge without any appetite to eat it.

Any idea on how to further cook/process this pumpkin? As for the tools, I have a food processor and small toaster (not oven, so pumpkin pie may not be possible).

All suggestions will be much appreciated!

Sep 19, 2013
moccy in Home Cooking

Hand blender: Do I need one?

Thank you for the advise, nokitchen.
I have made up my mind in getting a Philips (not necessarily the Jamie Oliver one), but still considering whether to get metal or plastic. I've read lots of good review of the metal stick version, only few give forewarning that the blender may shake thus create scratches on the pot. But worried that the plastic will stain or melt.

I may not use it to crush ice, though, but maybe frozen fruits. :)

Sep 10, 2013
moccy in Cookware

Hand blender: Do I need one?

Thank you for the suggestion! As a metal type user, do you encounter any scratches on the pot or containers where you dip the blender into?

Sep 05, 2013
moccy in Cookware

Hand blender: Do I need one?

Paul, I live at Singapore. Both brands are quite affordable. Most of my appliances are from Philips, they are affordable but lasting enough for the price. The only Braun product I use is the 4 years old toothbrush which still in prime condition.

What would be the consideration when choosing the hand blender? There are those with wide "anti splash" foot, triblade, etc, but are those what matters the most?

Sep 05, 2013
moccy in Cookware

Hand blender: Do I need one?

Thank you for the suggestion, Jon, it looks great. However Cuisinart in Singapore, where I live, is on the higher side for the price, almost twice the price of Philips and Braun. How does it differ from other brand, if I may ask, because it seems other brands are also allowed whisking and chopping.

Sep 05, 2013
moccy in Cookware

Hand blender: Do I need one?

Awesome examples of how to utilize hand blender, there are lots more usage than what I thought.

By the way, are you using a plastic or metal hand blender? Plastic is cheaper and it won't damage the pots. But is there any other advantage I may miss out?

Sep 05, 2013
moccy in Cookware

Hand blender: Do I need one?

Hello,

I would like to hear some thoughts as I am thinking to get a hand blender. I currently share a flat with friends. Most of the time I cook for myself in a medium portions, then I freeze for 1 week meal. I find the joy of cooking after being away from family so gradually I added the collection of cookware, despite of the limited space in the flat.

I have already owned a Kenwood mini chopper (from Mom) and a Philips food processor. I use the chopper for onions and FP mainly for grounding meat, making pesto, or cutting. Both do the job well, however I have few considerations which lead me thinking to get a hand blender:

1. I would like to make fruit yogurt or smoothies with plain yogurt blended with fruit. I tried once with the chopper but it's too small. I'm not sure whether it's possible but i thought of blending the fruit directly in the yogurt pot. For smoothies, it's easier to make 1 serving directly in the beaker without washing too much utensils.

2. I want to try cooking soups or making marinara sauce. Of course FP can do the job but it won't be smooth and I don't like the hassle of transferring the food from the pot to FP, and again FP to pot. It will add the utensils to wash and there will be a good amount left on the FP bowl and knife as well.

3. Recently me and friends like to make egg benedict but whipping are challenging task for us. I think hand blender can help to fasten the process.

Although I really fancy the hand blender, I'm trying not to do impulsive buy by justifying that the reason to get a hand blender is valid and it will be a worthy buy.. :)

And if it is, what would be a better choice between Philips, Braun, and Kenwood? If possible I want to get a plastic one because some said the metal can damage the pot.

Your thoughts will be much appreciated!

Sep 05, 2013
moccy in Cookware

Frying pan for daily multi-purpose use

Great article, thanks for sharing!
I have a better understanding on PFOA and PTFE now. It seems I can still consider Scanpan. IT seems that they are built with a better material than Tefal though both are using PTFE layer.. anyway I won't sear any meat on this pan (I'll let the SS pan does the job).

Jul 08, 2013
moccy in Cookware

Frying pan for daily multi-purpose use

Thanks for your reply.
I am kinda confused about Scanpan. I thought it is PTFE-free but recently I read some discussion, and evenmore stated on Scanpan website, that PTFE is the building block for all non-stick coating. Scanpan is only PFOA free. If it still contain PTFE, then I might as well get a good Tefal pan at half Scanpan price.

I may be looking into the enameled cast iron since I do cook with acid (e.g. pasta with tomato sauce). Thanks for the suggestion.

Jul 07, 2013
moccy in Cookware

Frying pan for daily multi-purpose use

So yesterday I went to a shopping center and saw Silit Silargan. It's a heavy pan! The promoter lady showed me a customer's Silit wok which was burnt, black inside out. The customer asked her help to clean it and she's halfway working on it so she showed me how she clean and gently clean the charred exterior using a knife and it's glossy as new. However, she said it's not non-stick.

I also saw a Silit white ceramic pan which is very light and very cheap. Silit is very honest on its pamphlet saying the non-stick property will diminish along the way so little oil is recommended for every usage. I'm not sure about this line, I can't find many review of it.

And I also saw Iwachu. It's a pretty cookware with refined finish, also much lighter than Lodge cast iron with more than half the price of LC! Thanks for introducing this brand, I will surely get it when I'm moving to cast iron skillet.

Jul 07, 2013
moccy in Cookware

Frying pan for daily multi-purpose use

By the way, does anyone have experience with ceramic or the so-called "diamond" coating from Korean pan, such as Happy Call? I heard the rave about the double-sided pan and their frying pan looks great as well.

Jul 04, 2013
moccy in Cookware

Frying pan for daily multi-purpose use

The Lodge we have here is only the non-enameled one.. :( I heard rave about the enameled Lodge, though, so now I'll be looking at LC skillet. thank you!

Jul 04, 2013
moccy in Cookware

Frying pan for daily multi-purpose use

thank you, but i can't find Olvida here in Singapore.

Jul 04, 2013
moccy in Cookware

Frying pan for daily multi-purpose use

I'm in Singapore. Yes, we have Silit here, but I never heard any rave about Silit so don't even know their quality. Thanks for recommending this! I will go and check it.

Jul 04, 2013
moccy in Cookware

Frying pan for daily multi-purpose use

Well-appreciated the suggestion, thank you.. Here I can't find All-Clad and Calphalon cost higher than LC, so maybe I'll look at LC skillet.

Jul 04, 2013
moccy in Cookware