How to navigate the food w ld like ao PDF
Preview How to navigate the food w ld like ao
Cheat Sheet X How to navigate the food world like a pro Foreword The Cheat Sheet column was introduced to The Straits Times Lifestyle food pages in May, 2012. Noticing a growing foodie culture in Singapore, the lifestyle team decided a guide to the booming range of foodstuff as well as the finer points of prepping and storing ingredients would be useful for readers. Since then, food consultant and author Chris Tan has written some 140 Cheat Sheets for The Straits Times, covering everything from preserved vegetables to kitchen whisks. With the tagline, “How to navigate the food world like a pro”, each Cheat Sheet offers bite-sized pieces of information that the reader can use. This e-book compiles 60 of the best columns. Happy cooking and eating! Contents Pantry Staples Dried beans Eggs Eggs: How to boil them Fats for baking and cooking Gelling agents Legumes Natural food colourings Natural salts Equipment Noodles: Dried rice Noodles: Dried wheat Chopsticks Noodles: Glass Cookie cutters Rice: Cooking method Food strainers Soya sauce Kitchen brushes Sugars: Asian unrefined Kitchen thermometers Sugars: Unrefined Stemware Tofu Whisks 1 | 3 Vegetables Bittergourd Fruit Brinjals Apples Cauliflower, broccoli & relatives Asian mangoes Cucumbers Bananas Preserved greens Citrus: Kumquats Spring onions, leeks Citrus: Limes & chives Citrus: Mandarins Sprouts Citrus: Unusual hybrids Stem vegetables Tomatoes Sticky vegetables Vegetable gourds & melons Yams & other root vegetables 2 | 3 Herbs & spices Basil Commonly confused herbs & spices Chilli: Powders Fish Chilli: Green Anchovies Chilli: Red Fish and seafood roe Garlic Salmon Ginger Sardines Mustard Tamarind Beverages Ulam Coffee Milk Substitutes Sake Sparkling wines 3 | 3 PPPPaaaannnnttttrrrryyyy SSStttaaapppllleeesss Pantry Staples Dried beans X Spanning diverse shapes, colours and characters, dried beans are a boon to every cook. X Black-eyed beans Also called cowpeas. Thin- skinned, they cook slightly faster than other beans. Lentil-like in flavour, they are a good all-purpose bean for curries, soups, stews and salads. X Borlotti beans Dried versions of the fresh cranberry beans sold in their pods in season. Also called rose coco beans (though they are unrelated to coconut or chocolate). Their plain, neutral flavour makes them a good all- purpose bean for soups, stews and salads. 1 | 5 X Broad beans Large, flat, camouflage-green and assertively beany-tasting. Most often seen as deep-fried snacks or cooked with spices and mashed to make kacang phool, a traditional Arabic-Malay dish. X Anasazi beans An attractive American heirloom bean sometimes seen at gourmet supermarkets. Needing shorter soaking and cooking times than most other beans, they are pink when cooked. Mild and sweet, almost like boiled peanuts. X Pinto beans Widely used in Southwestern American cooking, in dishes such as refried beans. Similar to kidney beans in taste and texture, but a tad milder. | 2 | 5 Pantry Staples Dried beans X Cannellini beans Also known as alubia or white kidney beans. Creamy-textured and mildly nutty-tasting. A good all-purpose bean for curries, salads and stews. X Butter beans (left) Large, flattened and ivory-hued. Also called lima beans, they cook up very smooth and creamy. Excellent for purees, soups, and bean pastes for Japanese wagashi sweets and other confections. X Haricot beans Most recognisable as baked beans in tomato sauce. Small, white and quite bland, but a good backdrop for other flavours in stews, cassoulet and other casseroles, and salads. Also called navy beans. 3 | 5 | Pantry Staples Dried beans X Soya beans The world’s most ubiquitous bean, eaten in myriad forms such as sprouts, bean milk, tofu, tempeh, fermented sauces and pastes, soya protein and soya bean oil. Cultivars vary widely in colour, size and shape: shown here are Japanese soya beans. X Azuki beans Small red beans widely used across Asia, mostly in sweet items such as red bean soup, anpan buns and such. Also called adzuki or aduki. Complex and earthy in flavour, they typically need multiple changes of water during soaking and cooking to remove their tannic edge. X Mung beans Familiar to Singaporeans in many local foods such as green bean soup, dal dishes, tau suan, tau sar piah and as beansprouts. They have thick skins, a yellow flesh that collapses readily once cooked and a distinctive but not assertive taste. 4 | 5 | Pantry Staples Dried beans
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