cookin is an emotional thing.

if your mom cooking bad but is cook with love, u eat also u song ! correct or not.

urm i dunno how can that happen ... but i think i'm ok with it ... hehe no doubt electric cooker is faster ...

@buntutman,

If many years eat mommy's cooking, how to know it is bad or not. Its just that everyone's cooking style and taste is different only. Not burnt until it is not edible already

@812799,

If used to it, sure fast. Just depends how much amount i wanna cook only

Muslims kennot eated rare la.. must not have traces of blood.
So now the science part is, how to make well doned steak taste like medium rare?

and oso how u massage the cow, make the meat more nicer before u mampuskan the poor cow. Meat will be nicer... its science ya

Thats why u send it to thegutterfood liao to gutter to fail fooood.

Eh, Puchong i oso got eated this creative work



its called the "twin peaks" of happiness

artistick liao..

Is that egg?

more like taufoo

Woh...

Chat again later. Wanna sleep d. Nightz, guys~

it is tofu

made to look liek twin peaks

I would say both. I always look for ways to make my dish look more colorful and appealing and at the same time I always see if I can alter the recipe or take it a step further by turning it into a fusion dish. Recently I made Thai green curry soup with spaghetti and the results were really good

That's the best tofu in Puchong liao...me like it...so it's an art! Creative enuf wth the idea of twin tower tofu..

This post has been edited by stimix: Nov 17 2009, 09:15 AM

let's not go off topic liao la.

attractive and tasty and fresh idea is art
gutterfood is not art

i still say its emotions

gutterfood is abt ppl focusing too much on science, until art tarak.

fusion alwiz try to pass off as art, but i duwan eats pizza with bakso topping. no thanks.

i dont like sucky food that try to dress up themselves ...... thats called fine dining.

big big plate, in the middle one scallop with some few drop of sos, RM69. syiok.

I am a cook and my opinion of the above is both but it is more Art than Science. The Science part came in because time changes and made it into a Science. They started having courses for it but in actual good cooks cannot be taught. They have to follow the process of apprenticeship to 2nd wok (or chef) before they are experience enough to plan the menu.

The really Arty part of cooking is " No two person can cook the same flavour " even if you give them the same ingredients and time. Likewise, if you were to ask me, "how much of this or that to put in", I cannot really answer because commercial cooks never measure! It's a matter of feel. You can only estimate when you measure the quantity. No ingredients are the same . Even the soya sauce you bought this week and next week are different so measuring is just a guideline. In some cases even the different sequence of adding ingredients produces different flavour. In the case of margarine, if you cook with it and not overcook it, it's fine and might taste nice but if you put too much heat for too long it's toxic. Plastics are manufactured in the same way.

Actually the quality of food has declined through the decades, but because people adapts a new bar( lowering the bar in actual). Have you ever heard of good places to eat and suddenly the quality dropped. That's because the main chef left or died. No matter how close you are to the chef, he will never impart al his knowledge unless it is a family restaurant. Ask your parents, is Kam Lun Tai or Yoke Woo Hing the same as last time. A simple example is 'Xing Zhao Mei' or Singapore Fried Beehoon. The art is lost because in actual you can never get the type of beehoon that older generations used. Those beehoon are handmade and hence tougher. They have to be blanched first before cooking. Ingredients changes through generations.

The newer generations tends to simplify things and definately taste and flavour changes and to the newer generations it may be good but to the older generations they are bad. They have the newer 'fusion food' which sets a new bar and the only judge to the quality is our tongues.

To sum it up, 'COOKING IS AN ART' because just like art,once the artist is dead, you will never again get to taste the same flavour again even if a new chef follow his cookings step by step.

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Added on November 17, 2009, 5:20 pmI am a cook and my opinion of the above is both but it is more Art than Science. The Science part came in because time changes and made it into a Science. They started having courses for it but in actual good cooks cannot be taught. They have to follow the process of apprenticeship to 2nd wok (or chef) before they are experience enough to plan the menu. More importantly like artist they have to be creative! Cooks in franchise restaurants are more like line production operators. They have no avenue to display their creativity but just to follow the procedures from the head branch.

The really Arty part of cooking is " No two person can cook the same flavour " even if you give them the same ingredients and time. Likewise, if you were to ask me, "how much of this or that to put in", I cannot really answer because commercial cooks never measure! It's a matter of feel. You can only estimate when you measure the quantity. No ingredients are the same . Even the soya sauce you bought this week and next week are different so measuring is just a guideline. In some cases even the different sequence of adding ingredients produces different flavour. In the case of margarine, if you cook with it and not overcook it, it's fine and might taste nice but if you put too much heat for too long it's toxic. Plastics are manufactured in the same way.

Actually the quality of food has declined through the decades, but because people adapts a new bar( lowering the bar in actual). Have you ever heard of good places to eat and suddenly the quality dropped. That's because the main chef left or died. No matter how close you are to the chef, he will never impart al his knowledge unless it is a family restaurant. Ask your parents, is Kam Lun Tai or Yoke Woo Hing the same as last time. A simple example is 'Xing Zhao Mei' or Singapore Fried Beehoon. The art is lost because in actual you can never get the type of beehoon that older generations used. Those beehoon are handmade and hence tougher. They have to be blanched first before cooking. Ingredients changes through generations.

The newer generations tends to simplify things and definately taste and flavour changes and to the newer generations it may be good but to the older generations they are bad. They have the newer 'fusion food' which sets a new bar and the only judge to the quality is our tongues.

To sum it up, 'COOKING IS AN ART' because just like art,once the artist is dead, you will never again get to taste the same flavour again even if a new chef follow his cookings step by step.

This post has been edited by etigge: Nov 17 2009, 05:20 PM