On tending herbs at home
Gerardo
Jimenez, owner, kitchen herbs farm
“Herbs
generally like lots of sun and well-draining soil. Most herbs don’t like
continuous moisture. Plant herbs in pots so that you can easily move them to
the sunniest part of the house, away from rain, and to the kitchen sink when
you want to harvest leaves for cooking. Mix some sand in the soil to improve
drainage. Start with sweet basil – you can use the leaves for a variety of
easy-to-prepare dishes like pesto”.
On tending herbs at home
On frosting cupcakes
Sonja ocampo, owner, cupcakes by Sonja
Collection of cupcakes by Sonja
“All you
need to frost cupcakes are an offset spatula and a pastry bag with tips in
different sizes. These are available in any baking supply store. Make sure the
cupcakes are completely cooled before frosting. A good rule of thumb to follow
is a ratio of 1/3 frosting and 2/3
cupcake. For the best results, make sure to use good ingredients, especially
good-quality butter”.
On growing your own greens
Jutes Templo, owner, Gino’s brick oven Pizza
Jutes Templo, owner,
Gino’s brick oven Pizza
“Go online
and do research in the proper sunlight and water requirements of your specific
plant. For the soil, use Propa Mix (available at the
Manila Seedling Bank) instead of regular garden soil. Observe and appreciate
the changes that your plant goes through every day. Treat your plant like a
pet!”
On making a great pie crust
Karen
young, owner, Karen’s kitchen
Roselyn Tiangco of
Kitchen's Best Karen Young of Karen's Kitchen
1. Always use the best quality ingredients you can
find.
2. Cut the butter into small cubes while it’s
still cold and firm.
3. Instead of using your hands to mix the dry
ingredients and butter, use a pastry cutter. The natural warmth our hands
possess will make the butter melt faster.
4. Do not over blend. When the
particles are the size of big grains of sand that is enough. Do not
continue to blend to the point of melted butter when everything will be sticky.
A good pie crust needs those pieces of butter intact to create a delicious,
flaky texture when baked.
5. Place the dough on the pie pan and distribute
evenly before pressing down to mold.
6. Pre-bake the crust to a medium golden color,
baked enough to not absorb wet pie filling, but not over baked that the
additional cooking time with the pie filling (especially if you’re working with
a fruit-based filling like apple) will make the crust burnt.
