Women

Kitchen Insider (Part 3) - On baking soft and chewy cookies, On making an authentically Thai dinner

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On baking soft and chewy cookies

Roshan Samtani, owner, homemade by Roshan

Description: Roshan Samtani, owner, homemade by Roshan

Roshan Samtani, owner, homemade by Roshan

“Soft and chewy cookies are a product of many things – the right proportion of ingredients, using a light hand, and baking it for exactly the right amount of time so they don’t dry out”

On Gussying up Grub

Hylton Le Roux, CEO and Executive chef, PI catering

“Presentation is important, of course. For my catering business, I like knowing that the food I create will be visually pleasing at first glance. But although making a good impression on your guests initially begins with a creative presentation, ultimately, it ends with what is left on their palate. Think about how simple ingredients can come together to make an exciting dish. Pay attention to the tiniest details and experiment with different flavor combinations”.

On whipping up an awesome Mac ‘n’ cheese dish

Cuit Kaufman, executive chef, borough and nolita

Description: New Yorker Chef Cuit Kaufman is the man behind the good food in Borough.

New Yorker Chef Cuit Kaufman is the man behind the good food in Borough

“To make a killer mac and cheese, the most important thing in my opinion is to make it both creamy and cheesy. You must strike a good balance between the two. To make it creamy, make a béchamel sauce using at least 50 percent cream and 50 percent milk. Another option is to use all cream and béchamel altogether. Next, get good quality cheese that like. Any will do, but what matters most is that you should be generous with it. Put at least an equal amount of cheese to the béchamel, or more if you desire. Toss it all with cooked pasta of your choice, season with salt and pepper, and bake in hot oven with bread crumbs sprinkled on top”.

On skipping meat and loving it

Marie Gonzalez, chef and owner, kitchen revolution

Description: Marie Gonzalez, chef and owner, kitchen revolution

Marie Gonzalez, chef and owner, kitchen revolution

“Make your favorite dishes vegetarian by subbing tofu and beans for meat. They’re pretty mild so dress them up with marinades, sauce, citrus juice or zest, herbs, and spices. Just remember, keep tofu frozen; thaw and press between kitchen towels for fifteen minutes before cooking. You’ll get a chewy, meaty texture that will fantastically absorb any marinade or sauce you throw its way”.

On making an authentically Thai dinner

James Worrasan, chef, Thai dara

Description: Thai dinner

Thai dinner

“When you cook Thai food, you have to make sure that your dish has the perfect blend of saltiness, sweetness, and the fragrance of herbs. No one single flavor should stand out itself. Sourness and spiciness are optional; however, they always add a kick to your dish”.

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