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    The Culinary Triangle
    The Culinary Triangle
    The Culinary Triangle
    Ebook78 pages28 minutes

    The Culinary Triangle

    By Gerald Chen

    ()

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    About this ebook

    My Philosophy

    For some people, cooking may not seem to be something important or a thing to appreciate, but cooking for me is an art.
    In my culinary world, there are always three basic elements that can help you produce an amazing dish. There are many kinds of herbs in the world, such as basil, parsley, oregano, etc. Many home cooks think that the more herbs they put, the more flavors there will be. However, no matter how much herbs you add, if you forget to add salt and pepper, your dish will smell good, but it wont taste well. Balanced seasoning and balanced flavors are the keys to creating a good dish. In this cookbook, I will show you the importance of both salt and pepper and, of course, a suitable amount of herbs. Fresh ingredients are also very important. If you are not using fresh ingredients, no matter how experienced or skilled you are, everything you cook will become bland. Also, your cooking mood can affect your dish. If you cook with your heart, the one who eats your dish can feel it. If you use an angry mood to cook your dish, people who eat it can feel the anger behind the food, and it wouldnt taste good to them.
    Just like the fire triangle, there are always three elementsfuel, oxygen, and heatfor setting a fire. In this case, the culinary trianglesalt and pepper, fresh ingredients, and your passionis the basics for cooking a stunning dish.
    LanguageEnglish
    PublisherXlibris AU
    Release dateMar 17, 2014
    ISBN9781493134021
    The Culinary Triangle
    Author

    Gerald Chen

    My Philosophy For some people, cooking may not seem to be something important or a thing to appreciate, but cooking for me is an art. In my culinary world, there are always three basic elements that can help you produce an amazing dish. There are many kinds of herbs in the world, such as basil, parsley, oregano, etc. Many home cooks think that the more herbs they put, the more fl avors there will be. However, no matter how much herbs you add, if you forget to add salt and pepper, your dish will smell good, but it won’t taste well. Balanced seasoning and balanced fl avors are the keys to creating a good dish. In this cookbook, I will show you the importance of both salt and pepper and, of course, a suitable amount of herbs. Fresh ingredients are also very important. If you are not using fresh ingredients, no matter how experienced or skilled you are, everything you cook will become bland. Also, your cooking mood can affect your dish. If you cook with your heart, the one who eats your dish can feel it. If you use an angry mood to cook your dish, people who eat it can feel the anger behind the food, and it wouldn’t taste good to them. Just like the fi re triangle, there are always three elements—fuel, oxygen, and heat—for setting a fi re. In this case, the culinary triangle—salt and pepper, fresh ingredients, and your passion—is the basics for cooking a stunning dish.

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      Book preview

      The Culinary Triangle - Gerald Chen

      Copyright © 2014 by Gerald Chen. 513672

      ISBN: Softcover     978-1-4931-3401-4

      ISBN: EBook          978-1-4931-3402-1

      All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

      Rev. date: 10/24/2014

      Xlibris

      1-888-795-4274

      www.Xlibris.com

      For people who share the same passion as me

      CONTENTS

      Acknowledgments

      Biography: Who Is Gerald?

      My Inspiration

      Western Corner

      Avocado–Smoked-Salmon Mix

      Baked Sliced Tomato

      The Perfect Scrambled Egg

      Tip: How to Test for the Freshness of an Egg

      Bacon-Wrapped Fish Roll

      Beer-Battered Fish

      Corned-Beef Hash

      Mushroom Risotto with Pan-Seared Scallop

      Lamb Shoulder with Crispy Potato Wedges

      Avocado Risotto

      Chicken Fillet with Lemon Sauce

      Beef Wellington

      Tip: Making Egg Wash

      Pan-Fried Halibut Spaghetti with Mushroom-Cream Sauce

      Grilled Chicken Breast with Blueberry-and-Lemon Sauce

      Crispy Salmon with Chicken Risotto

      Meatballs with Tomato Sauce

      Pan-Fried Lamb Rack with Garlic-Cream Sauce

      Crispy Salmon with Home Fries

      Spaghetti with Mussels, Garlic, and Herbs

      Pork Chop in Two Ways but One Piece

      Garoupa in Green-Pea Sauce

      Asian Corner

      Thai-Influenced Prawn Cake

      Stewed Pork Belly in Soy Sauce

      Chicken Wings in Oyster Sauce

      Steamed Pork Cake with Egg

      Minced Pork with Tomato Sauce

      Sweet-and-Sour Pork Spareribs

      ACKNOWLEDGMENTS

      I would like to thank everyone who has contributed their time and effort to support my first cookbook, The Culinary Triangle. With no experience in writing a book, the publishing crew and my family had helped me tremendously in making my dream come true.

      First of all, I’d like to say thank you to my family, especially my mother, Georgia, for her extraordinary support and effort. She has done her best to make this book possible. I have no doubt that she had given me all that a mom can possibly give to her children. Despite the fact that my mother is a really busy woman, she still managed to have calls and conversations with my publisher during the day. She is always there for me. I love you, Mom!

      Secondly, I’d like to thank my publisher, Xlibris, for giving me such an extraordinary experience. As an author for the first time, I definitely need help in getting this book ready. My publishing consultant, Annie, has not only given me the chance, but her confidence in me has given me great motivation. This is just the beginning of my journey, and thanks for getting me off

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