Hi everyone, my name is Ming.
Now, I'm a professional chef, I've been cooking for about 10 years and I'm a massive food nerd.
As a chef I get asked a lot of questionsabout cooking, food and kitchens.
On this show, I'm going to be teaching youhow to kitchen.
For example what kind ofessential ingredients you must have at home and how to store them.
what kind of tools you require, how to set up your kitchen, optimize the way you cook.
And some recipes that you can try at home as well.
I'm here at Eat At My Kitchen and they have a really nice space atDempsey so if you're looking for private eventsor private dining hit them up.
We're talking about ingredients today specifically what to have in your pantry as an essential, how to store them, some tips and tricks.
First of which is butter.
Butter is probably my favouriteingredient of all to work with, you can eat it together with breadbut it's when you cook with butter and you utilize it in marinated sauces, to sear to glaze not even talking about pastries just yet.
Butter is so versatile and having a good all-purpose butter is very effective.
Next set of ingredients, we've got garlic, shallots and ginger.
And you basically can't get tocooking without having any one of these ingredientsto start with pretty much.
Very often you can find in supermarkets pre-cut garlic, I would prefer not to have that becausethe flavour is a bit more muted.
Now shallots are essentially baby onions with a more pronounced sweeter flavour.
Shallots are essential in Asian style cuisines and the bases were some of my favourite condiments.
Next up ginger, ginger comes with twoforms young ginger and old ginger.
This is young ginger, the general difference is old ginger is good for extracting longflavour in stews, soups, porridge.
And young ginger is better for eating if it's used asa condiment or you're turning it into a paste, it's better on the mouth.
Next ingredient, eggs, everyone had these before.
Right now I'm going to show you a foolproof method on how to separate your egg yolks and your egg whites.
We've all seen people cracking the egg and then sort of tossing it back and forth and as soon as the yolk catches on theshell and splits and it breaks.
Or your hands are kind of gloopy andyou've got egg white all over that and you need to go throw that awayand wash your hands again right here's a method that's very simple all you need is three bowls and a spoon.
You start with a bowl to hold your eggthat you just prepped, I take the spoon, and I pick up the egg yolk I remove the rest of the white, and I separate that, egg white goes into the bowl, clean and separated.
This is generally how we do it in restaurants to eliminate the risk of broken egg yolks or especially having the shell in contact with a clean egg that's inside the shell.
Next essential ingredient is stock.
Vegetable stock, fish stock, chickenstock, beef stock all sorts of stocks you can use them to thicken sauces, they are the basis for soups obviously but stocks are also used ina lot of rice and pasta dishes and you can buy them in stores, you can also make them at home.
And a good stock makes the differencebetween a bland dish or a flavorful punchy dish.
Next essential ingredient in my pantry is mayo.
This unit of measurement is called prup.
One prup, two prup.
It's an actual unit of measurementthat we use in kitchens.
Obviously, mayonnaise is great inside a sandwich but mayonnaise also has so many other usages.
Its texture allows you to bind andthicken sauces and dressings and it's great spread over baked rice dishes.
Sometimes you have meats like salmon andyou want a torch or you want to blast in an oven, Mayonnaise goes a long way and it adds nice flavour don't use too much of it thoughbecause it is quite fatty but.
Next essential ingredient is a bottle ofsambal chilli paste or any sort of cooked chilli paste.
We're so lucky here to always have so many different varieties of sambal chilli and bottles I wanna, I wanna show you something real quick.
We had that mayo just now, I'm gonna just take a little bit of thissambal and throw it in there, and give the mayo a stir and.
poof, I have a sambal mayo ready to goinside a sandwich or to be paired together withuh some fried chicken for an Asian kick you know.
Sambal chilli, excellent as a base, because this adds a lot of punch if you're making a rempah, and you need a little.
Oh, it was spicier than I expected.
I'm actually very bad on spice.
I have this tongue condition and I'llshow you now.
Basically, all those grooves make meextra sensitive to flavours at taste, so I taste a lot more thanI think what other people taste but it also means I'm a lotmore sensitive to these flavors as well.
So spice really hits me, sour items really hit me very quickly moving on thank you very much.
One of the things that I find very funto do with sambal, but people find surprising is it's a great flavouring enhancer for things likegrilled sandwiches, for bread items, pasta sauces just a little bit of itmakes everything just sparkle a bit more On to seasoning essentials.
Starting off with pepper and salt.
Basic condiments that everyone should haveto season your items.
Salt comes in all sorts of textures and sizes but, for a starter kitchen item, fine salt is all you need.
I've got pepper in a generic pepper grinder here you can find ground pepper already but I find the flavours from pre-ground pepper not quite as alluring not quite as entertaining.
So when you can, please always grind yourown pepper when you eat it, it is well worth the effort.
Now, of course, you need your sweet.
So every kitchen should at least havethese two types of sugar.
Plain granular sugar, this is a fine grain.
And this is brown sugar, a more unrefined, slightly moister more sticky sugar.
Both of these sugars have their usage.
If I want a specific baking texture, I use white sugar.
It's got that snap and that crisp crunch but that same texture would be very poor if I used brown sugar.
Conversely, brown sugar has a definite richnessthat white sugar doesn't have this is magic, brown sugar hasall sorts of, of deep depth.
You have caramelization, you have raw sugar flavours and this is what you want to use for, things like barbecue sauces, marinades but white sugar not so much.
So they are both equally importantand they all have their uses.
This is soy sauce, now soy sauce comes in several textures and the most common condiment to use in a lot of Asian kitchens is light soy sauce.
So I would say don't skimp on this if you can buy a decently good quality soy sauce, it will last you for a while and theflavours will be well worth it.
Extra virgin olive oil, this is essentialto me for so many reasons.
Extra virgin olive oil has layers of flavour, a slight herbaceousness to it and it's a little bit pepperyso it's absolutely great for finishing foods with.
You should not be using extra virgin olive oil to cook.
The problem with extra virgin olive oil, it's all those lovely flavours that you enjoy, when heated turn bitter and turn your food into thisis an unrecognizable unpleasant mess.
Do not cook with extra virgin olive oil.
Refined olive oil or light olive oil, these are okay to cook with, but extra virgin olive oil by itself should never be heatedand never be used to cook anything inside.
This is probably one of my favouriteson this entire lineup, sesame oil takes front and centre amongst all the flavoured oils.
With sesame oil, a little bit goes a long way because this oil has so much fragrance and so much aroma, it is very important to know when to use it.
If you want to marinate with it at thestart to impart some deep flavour go ahead.
Sesame oil is great for that.
If you want to finish a dish with a couple of drops of sesame oil that works really well as well.
Alright sesame oil helps to open upthose flavours.
Sesame with ginger, sesame with garlic, sesame with spring onion.
These are the things that I have grown up eating, and I have a very very soft spot for something like sesame oil.
The general rule of thumb for dry ingredients is, try not to use them in their original container because that exposes everything to the element.
Number two, don't store your dry ingredientson top of your stove as you're cooking all that moisture and humiditygoes up into your cabinets and your cupboards I can't tell you the number of times I'veopened cupboards and cabinets and looked in and then seen the signs of extreme moisture inside dried goods that's why salt clumps, that's why sugar clumps, keep your dry goods out of the heat, away from humidity and always keep them in airtight containers.
Very often you'll see salt stored at home with rice, grains of rice within, rice in a salt shaker, break up the clumps, number one.
Number two they absorb a little bit of that moisture.
Now if your salt is not stored in a shaker, this is notgoing to be an issue for you.
Please don't store your salt with ricebecause that's actually not required and the last thing you want to do is topinch some salt, and have a couple of grains of rice getinto your food because the rice will be uncooked and it's justa messy situation altogether.
Onto the granddaddy of problematic dry storage items, baking soda, baking powder.
Put it into an airtight container, and then you seal this with another zip lock bagto prevent any sort of moisture going in.
Once baking soda and baking powder has had moisture in it, its efficacy its usefulness as a raising agent is reduced.
So this becomes a useless bag of powder already at that point.
Anything that is really sensitive tomoisture, keep within two layers of protection This plain chicken stock here, this broth so to speak is best stored in the freezer.
If you have zip lock bags just pour thatin and then you just lay the zip lock bags flat and then you store them in the freezer whenever you need to you take out a zip lock bag of stock uh and you did that in water a couple of times and before you know it the stock isready for you to use again.
Now the freezer makes no difference to the flavours as long as you don't store them for likea year and a half.
Take note, sometimes with stocks in bags, the bags can burst so be careful as you're removing thefrozen stock from your ziplock bags.
If you've made a thicker stock like say a chicken collagen stock or something that's a bit more reduced, then the flavour is a bit concentrated and you can actually pour your stock into an ice cube tray and then freeze that, so that whenever you need to use a little bit of stock to thicken a sauce, you pick up two of these ice cubes, throw them into a pan melt them down and you have your thickened stock.
Now ginger needs to be kept in the fridge for optimal condition, especially young ginger.
What you don't want to do is peel the entire thingand then store that into the fridge that dries it out.
What you want to do is make sure youhave a container for your ginger, sprinkle a couple of drops of wateronto a paper towel, use that to cover the gingerloosely into an airtight container and when it comes to storing shallots and garlic, your best friend is actually a basket because this creates a nice bit of airflow.
It prevents them from, sort of gettinga bit moist and squishy and rotting.
Food is all about having fun.
Cooking with friends and family is one of my most treasured activities.
Hopefully, with the tips and tricks, I'm showing you, you'll be able to do that too withoutbeing too worried about setting up a space.
If you have any questions, leave them inthe comments below and we'll get back to you as best we can.
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I'll see you for the next episode of how to kitchen.