Recent content by Mudtimud

Wow! That sounds pretty intense (and tasty). I can almost smell it from here. =D Nope. I did it in my kitchen with a regular stove. I just turn the knob to the highest heat after I flipped it to the powdered spice side down, until there's just enough black to satisfy my charred bitter...

There! I said it! And I'm serious. Such a sentence is what I, as a 21 year old young adult, would never dare to declare out loud in real life. Not in my culture at least. I'm born and raised in a tropical concrete jungle called Singapore, where I'm pretty much expected by my elders to study and...

I almost forgot the most important part! Blacken salmon won't be complete without a drizzle of lemon juice. I like to use green lemons because they tend to have the sour of lemon combined with the zest of lime. @buckytom I use the brand MasterFoods. I'm not good with picking the right oil type...

If I were you I'd shorten the cooking time and stirrrrrrr like hell. May not be the proper solution though... just saying what I'd do. =p I'm no expert but maybe more oil/water perhaps?

It's so easy! BLACKENED SALMON RECIPE All you need is a slab of salmon (wiped with paper towel), garlic powder, onion powder and Carjun Spices and olive oil. Lay the salmon skin side down and cover the flesh facing up with Carjun spices, with a teaspoonful earch of garlic and onion powder...

Chicken Woes I have trouble with that too! On other problem with chicken is that I can't get that golden brown meat when I try to follow recipies on cooking shows. It's so frustrating! all i get everytime is white meat that is dry fibrish and tasteless at the centre. Fish is way easier than...

Haha not quite. I just tossed some parsley in the blender and see what happens. You sure that is paste? Pause the video at 1:28. It looks pretty dry to me. Afterall it's a recipe for herb crusted lamb. But from what I see in the video, Gordon tossed in bread crumbs, parsley, thyme, shredded...

Can you post the recipe? I'd love to make my own feta cheese! buying a jar from the supermarket is soo expensive.

Cool I always love those machines, especially those that comes with steamers. If I have one I'd practice making those lattes with those fancy patterns on top :D

Still kinda new to cooking, have never cooked tuna before. What kind of marination would you use?

<iframe title="YouTube video player" width="640" height="390" src="http://www.youtube.com/embed/5B6HDmeMRtI" frameborder="0" allowfullscreen></iframe> Gordon Ramsay did it using fresh parsley :ohmy:

For some reason I have a MASSIVE supply of shark in my freezer (thats another story) and I have to cook at least a few chunks every week if I want to finish them before they all go bad. So I took out a chunk yesterday, deboned it and cut it into several pieces. I thought it'd be a good idea to...

Using a pan means you're gonna need more oil due to the flat base causing it to spread thin. Its not unsafe to do so, just messy. I'd recommend you to get one of those woks since their rounded bottoms would allow you to submerge the ingredient without using much oil. If it's for commercial...

Made herb-crusted lamb rack today and I needed to parsley powder to cover the meat. However, when I blended the parsley, it was all sticky due to the sap from the parsley, causing the leaves to stick to the sides of the blender, making it impossible to blend it further into powder form. Ended...

gosh I wish I could have a go at monk fish. sounds like an ideal practice fish for cowder, before forking out a hefty sum for lobster tail. Fish varieties are limited here in singapore. I've haven't even seen one in real life.