The Culinary Triangle
By Gerald Chen
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About this ebook
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.
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