Junior Master Chef Pinoy Edition (Part 7) – The Treston Experience continued- Knife Skills (DICE)

How to Dice a Potato

Click here to watch the video.

Knife skills - batonnet, julienne, dice, brunoise

DICE

LARGE DICE

Large dice (19mm)

A large dice is a 3/4 inch (19 mm) cube.

  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
  3. Cut into 3/4″ slabs.
  4. Cut into 3/4″ strips.
  5. Cut into 3/4″ cubes.

MEDIUM DICE

Medium dice (12mm)

A  medium dice is a 1/2″ (12mm) cube.

  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
  3. Cut into 1/2″ slabs.
  4. Cut into 1/2″ strips.
  5. Cut into 1/2″ cubes.

SMALL DICE

Small dice (6mm)

A small dice is a 1/4″ (6 mm) cube.

  1. Cut off top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato later.
  3. Cut into 1/4″ slabs.
  4. Cut into 1/4″ strips.
  5. Cut into 1/4″ cubes.

Junior Masterchef Pinoy Edition (part 6) – Treston Experience continued – Knife Skills

How to Batonnet and Julienne a Potato

Click here to watch the video.

Knife skills - batonnet, julienne, dice, brunoise

BATONNET

  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
  3. Cut one side into 1/4 inch (6 mm) slabs.
  4. Cut into 1/4 inch (6 mm) strips.
  5. Cut the length into 2.5 inches long if you want a true batonnet.

1. Cut the sides

2. Form a rectangle.

3. Cut into slabs.

4. Cut into strips.

REGULAR JULIENNE
  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
  3. Cut the potato into 1/8 inch (3mm) slabs.
  4. Cut it into 1/8 inch (3mm) strips.
  5. Cut the length into 2 1/2 inches long.
FINE JULIENNE
  1. Cut off the top and bottom of the potato.
  2. Slice the sides to make a rectangle but leave one side uncut so you can hold the potato on this side later.
  3. Cut the potato into 1/16 inch (1.5mm) slabs.
  4. Cut into 1/16 inch (1.5 mm) strips.
  5. Cut the length into 2 inches long.

My Recipe for Pork with Applesauce, Caramelized Apples and Profiteroles

My Pork with Applesauce, Caramelized Apples and Profiteroles recipe (photo by ABS-CBN)

On the September 17, 2011 episode of Junior Master Chef Pinoy edition, I cooked Pork with Applesauce, Caramelized Apples and Profiteroles.  I decided to cook Pork with Applesauce initially when I was told that we were supposed to cook a pork with fruit dish for the episode. Then Chef Michelle suggested that I add caramelized apples while my father suggested that I add profiteroles. Anyway, I learned how to make caramelized apples from Treston College while I learned to make profiteroles from the Junior Master Chef iPad App.

I worked very hard on this dish.  I slept late and woke up very early before the day that we taped the episode just to perfect the dish. I got a basic pork with applesauce recipe and added and removed ingredients until I was happy. 


When I cooked the dish, I was vey happy with the result because it required me to do many things, but I was able to finish on time. I was cooking all four elements- searing the pork, mixing the applesauce,  caramelizing the apples, and baking the profiteroles all within the same hour. Even if the judges did not choose my dish, I am still very proud of it. After all, you can’t please everybody! 

Here is the recipe for my dish. Enjoy!

Pork with Applesauce , Caramelized Apples and Profiteroles by Eco Feria

Ingredients:
3 large Granny smith apples
2 cups apple juice
1/2 cup dry white wine
2 tbsp flour
5 cinammon bark
2 tbsp sugar
1 inch fresh grated  ginger
1 tsp cinammon powder
3 tbsp unsalted butter
1 tbsp olive oil
200 g pork tenderloin
salt and freshly ground black pepper
1 rosemary sprig
For the sauce:
  1.  In a large saucepan, combine the apples with the apple juice, wine, water, sugar, ginger, cinnamon powder , 1 tablespoon of the butter and 2 tbsp flour and  bring to a boil.
  2. Cover and cook over  low heat, stirring occasionally, until the apples are tender, about 10 minutes. Uncover and cook, stirring, until the liquid is thick. Discard the cinnamon bark.
For the pork:
  1. Season the whole pork tenderloin in salt and pepper.  In a large pan, heat the olive oil.   Add the pork  to the pan  and cook over medium  heat, turning once until browned, about 10 minutes. Remove the pork from the heat and slice thinly about 1/2 centimeters thin. Transfer the pork to a plate and keep warm.
  2. Add   2 tablespoons of butter and the rosemary sprig to the pan. Cook, stirring, until the rosemary browns and the butter is fragrant, about 2 minutes. Discard the rosemary sprig. Set aside.
For the profiteroles:
Ingredients:
1/2 cup flour, sifted
1/4 tsp salt
1/2 tsp sugar
1/2 cup water
1/2 cup butter
  1. Preheat oven to 400 degrees F.
  2. Combine flour , sugar, salt.  Set aside.
  3. In a saucepan, add 1/2 cup water and 1/2 cup butter. Let it boil. Remove from heat.
  4. Add the sifted ingredients to the saucepan.
  5. Mix them altogether. Add 2 eggs. Mix again.
  6. Place mixture in a pastry bag.
  7. Pipe the mixture into a baking pan lined with pastry sheet.  Make one 6-inch diameter filled circle, putting more mixture at the sides of the circle rather than the center, resembling a bowl.
  8. Bake for 30 minutes or until golden brown.
  9. Remove from oven. Set aside.
For the caramelized apples:
Ingredients:
1 whole apples,core removes, sliced into six 1/2 cm cross-wise (do not mix up the pieces, since you will return it to its original positions after cooking)
3 tbsp butter
6  tbsp white sugar
  1. Heat 3 tbsp butter in a non stick pan.
  2. Arrange the apples in the pan, from left to right, making sure that you remember how to return it to its proper positions later.
  3. Cook one side for 30 seconds. Then flip the apples over. Add 1/2  tablespoon on top of each slice of apple. Wait for the sugar to turn golden brown. Turn the apple slices over once again and then add 1/2 tbsp sugar and wait until it turns golden brown.
  4. Remove apple slices from pan and re- assemble into its original form. Set aside.
How to assemble:
  1. Arrange the pork on top of the profiterole. Spoon the applesauce on top of the pork. Spoon the rosemary butter over the top.
  2. Place the re-assembled caramelized apple beside the profiterole.

My charity, The Healthy Kidchen

You can donate to my family’s charity, The Healthy Kidchen.

Please click here for details.

Junior Master Chef Pinoy Edition (Part 5) – The Treston International College Experience

Waiting at Treston College

When I learned that the top 60 kids would go to Treston International College for training,  I was very grateful for being one of those lucky few. I haven’t heard of the school  before but some of my friends told me that it was a really good chef school. My mom was ecstatic as well because it was an amazing opportunity.

Getting ready to leave PBB House

Starting on the 24th of May this year, my JMC friends and I gathered at PBB House every morning, at around 7 am and rode the ABS-CBN van to Treston.

I was hoping to learn more about different kinds of knives, pans ,knife skills, cooking equipment and ingredients.

An early morning at Treston College

When I went into Treston International College, I saw different kinds of rooms. There was a lecture room, a cold room for cooking desserts and a hot room for cooking hot meals. We would move from room to room depending on what we were supposed to do on a certain day.

On our first day, we learned about kitchen safety, hygiene, cooking terminologies, equipments and pantry ingredients. Here are some of the notes I took.

HAZARDS

A hazard is a danger or risk that could come from food, smoking, health and fire. Biological hazard pose a threat to the human health. Chemical hazard contaminates food with chemicals. Physical hazard are dangerous things that could come from metal from canned foods, pieces of bones from chicken and fish. Broken glasses from bottled sauces and spices and ripped plastic that comes from food packaging are examples of physical hazards. Some people get sick from eating ripped plastics unknowingly.

FATTOM 

Bacteria grows on food when  six conditions are met. The six conditions include Food, Acidity, Time, Temperature, Oxygen and Moisture. The acronym of these six conditions is FATTOM. 

F – Food has protein, calcium, nutrients and a lot more vitamins you could think of. Bacteria grows on rich protein food like meat, milk, eggs and fish. 

A – Acidity means the level of acid in substances such as wine, water or soil.

T – It only takes at least two hours for food to change condition. Food needs to be removed from the “danger zone” by cooling or heating.

T – Bacteria grows within a temperature danger zone (TDZ) , which is between 41 degrees F and 135 degrees F.

Keep food in low temperatures

O – Oxygen is a colorless gas. Bacteria needs oxygen to grow in food.

M – Bacteria grows when moisture is present.


PERSONAL HYGIENE

Keep your hands clean

Always take a bath before and after you cook. If you’re in a restaurant, always wear clean uniform. Wash your hands before, after and while cooking.

KNIFE SAFETY  

Knife safety is really important. If you follow the knife safety tips, you’ll be safe in the kitchen. If you don’t follow these tips, you could hurt yourself.

Do not leave knife protruding off the table

You shouldn’t leave the knife handle protruding off the table because someone might bump it and it will fall on his or her foot. You shouldn’t walk or run when the knife is pointing in front of you. You might hurt yourself or other people.                                                                        

KITCHEN SAFETY

No running in the kitchen because you might trip. Don’t use electrical appliances when your hands are wet. You’ll be electrocuted. Be careful when you chop or slice food because you might cut yourself and contaminate the food with blood. Don’t put fire catchable things like kitchen towel,  face towels or cook books on the gas stove. Keep chemicals away from food. The chemical might spill on the food.

COOKING TERMINOLOGIES

Moist cooking methods are blanch, poach, braise and steam. Blanch means to boil food on water then finish cooking it on an ice cold water. Poach means to boil food on a small amount of water. Steam means to cook food using the smoke of  boiling water. Braise means to fry food lightly then stew it slowly in a closed container.

Dry cooking methods are pan fry, deep fry, roast and grill. Pan fry means to cook food on a small amount of oil. Deep fry means to cook food on a lot of oil and cook until crunchy. Roast means to cook food in an oven. Grill means to cook food on a griller.

 (to be continued)

Click on the logo for information on how to donate to my charity :

My charity, The Healthy Kidchen

 

Junior Master Chef Pinoy edition (Part 4) – Top 60 kids video

Watch my video – The Adventures of a Junior Chef here.

Watch Oz Feria’s fun video, The Healthy Kidd here.

Watch the video of the top 60 kids at the General Assembly on May 23, 2011 here.

Please support my charity, The Healthy Kidchen. Click on the logo below to find out how:

My charity, The Healthy Kidchen

Junior Master Chef Pinoy Edition (Part 3) – my letter to the top 60 kids

I am one of the 60 finalists in ABS-CBN’s Junior Master Chef Pinoy edition.  Unknown to many viewers, there was  a huge amount of work involved in  the  production of JMC.  We went through typhoon, traffic, early mornings, late nights, anxiety,  pressure. But we also went through excitement, curiosity, friendships, and a lot of cooking.

To my new found friends- the junior master chefs in their own right,  I congratulate you. Whether   still in the competition or not,  all of us deserve a pat on the back for what we have been through.    I am writing this blog for you, my friends – the first JMC Pinoy Edition top 60 contestants. Read on….


The top 60 kids

The top 60 kids

Almost all of you  joined Junior Master Chef because you all love cooking and want to learn more about it.   Maybe some of you just want to be seen on TV — there’s nothing wrong with that….=)

Together, we anxiously went to the ABS-CBN building for the General Assembly . We looked in amazement  as we viewed  the set for shows like The Price Is Right, Asap, UKG and other news rooms. We shared a buffet and a mass that blessed us as JMC contestants.

We went to a tour in the ABS-CBN building

We went to a tour in the ABS-CBN building

  The next day , we went to Treston college for training.

First day at Treston

First day at Treston

We were there for 2 weeks because we had to practice for the challenge  on June. We went through traffic and rains together.


On our first taping day, we got to know each other better during all the long waiting hours. We played, laughed, talked, slept, and cooked together. I miss seeing you everyday. I don’t want to forget you, my friends. I want you to be my friends for a very long time. 

Gilbert, you are kind and funny. You always talk to me when I’m alone and you are a good friend.

Eman, you’re a funny person, a good chef and a quiet kid.  Don’t stop cooking.

Von, you’re a nice kid because you are quiet , a great chef and a good friend. I miss talking with you when we were waiting around at JMC.

Caitlin, I like hearing cooking tips from you.  You said I should always have the right temperature when cooking meals or desserts.

Tricia Baylosis, I don’t mind if you are rich. What I like about you is that you’re you…..

To my favorite JMC tita, Tita Jane Go , I like you because you give me good advice about cooking.  You told me once that I had perfect timing. You also told me that there are many cooking contests that I can join .

I also want to thank  Kiel, Church, Edward,Yeng, Trisha, Bianca, Jek, Iain, Jhun Ray, Gino, Patrick, Louise Almazar, Philip and the others, for all the fun we had.

Dont forget to cook. But more importantly, like my friend , Pinoy Food writer, Chun Valencia, similarly told me about writing  —- always cook with your heart.

It is with honor that I am writing down the names of the first JMC Pinoy edition ‘s top 60 on my blog.  Here they are: 

  1. Caitlin Taluban, Quezon City
  2. Enrico Feria, Quezon City
  3. Emman Buquid, Muntinlupa
  4. Kiel Catacutan, Pampanga
  5. Tricia Baylosis, Batangas
  6. Trisha Tumbali, Cainta
  7. Gino Yang, Muntinlupa
  8. Yeng Titong, Manila
  9. Aj Guadalupe, Davao
  10. Bianca Dimapilis, Antipolo
  11. Cy Yap, Pasig
  12. Tia Yap, Pasig
  13. Patrick Baldosano, Parañaque
  14. Franz Dacanay, San Juan
  15. Franz Tacuyan, General Santos
  16. Jek Petalio, Naga
  17. Iain Johnston, Baguio
  18. Church Palacio, Cebu
  19. Inday Lee, Iloilo
  20. Gilbert Go, Quezon City
  21. Jeanill Migraso, Quezon City
  22. Jhun Ray Cañete, Cebu
  23. Jobim Jalbuena, Makati
  24. Joey Liwanag, Pasay
  25. Louise Almazar, Davao
  26. Louise Mabulo, Naga
  27. Judel Bautista, Quezon Province
  28. Mic Mic Alebusa, Iloilo
  29. Mika Tanaka, Quezon City
  30. Miko Manzano, Caloocan
  31. Nique Ybanez, Naga
  32. Philip Amarillo, Cebu
  33. Acee Salangsang, General Santos
  34. Roldan Lantinazo, Naga
  35. Shatze Ramos, Pangasinan
  36. Stephen Se, Makati
  37. Von Kilayko, Parañaque
  38. Zoe Gabon, Naga
  39. Venisse Navarro, Bulacan
  40. Kyle Imao, Marikina
  41. Lao Flores, Makati
  42. Mona Buenaflor, Naga
  43. Courtney Jimenez, Pampanga
  44. Precious Flores, Cebu
  45. Nadine Lee Oliver, Naga
  46. Toto Maapni, Iloilo
  47. Alexa Apostol, Quezon City
  48. Athena Garcia, Baguio
  49. Edward Bonto, San Juan
  50. Carla Carangdang, Batangas
  51. Darylle Aviz, Valenzuela 
  52. Juday Vinasoy, Valenzuela
  53. Gelo Abrenica, Antipolo
  54. Bea Atienza, Davao
  55. Trisha Mallari, Pampanga
  56. Leslie Conopio, Davao
  57. Doneth Rapanut, Iloilo
  58. G-ann Magbanua, Bacolod
  59. Janine Sayson, Bacolod
  60. Chloe Nicolas, Quezon City
One day we may cross paths in the same kitchen . Till that day comes, just keep on cooking!

Please support my charity, The Healthy Kidchen. Click here to donate:

My charity, The Healthy Kidchen

 

The Junior Master Chef Pinoy Edition Contest (part 1)

Now that the show is out, I can finally talk about it…whew!   

I joined a cooking contest early this year called The Junior Master Chef Pinoy Edition. I joined the contest because I wanted to learn more about cooking. I also wanted to show both poor and rich kids in this country that if I could cook, they could cook too. The contest started on Feb. 20,  2011.  I was one of more than a hundred auditionees in Junior Master Chef.  The process started with an online audition.  Two days after I submitted my application,   a girl named Hanah called me on the telephone. She asked me questions like “what’s your favorite food to cook?” and “do you cook your favorite food everyday?”. I was lucky enough to be invited to audition at Pinoy Big Brother House.

THE PINOY BIG BROTHER HOUSE

I woke up early to prepare  Seafood Pasta, which was the dish I was going to bring to the audition. Mom made me do everything , because she wanted me to own the dish, knowing that the judges can easily tell whether I cooked it myself. I cooked the dish twice because mom wanted me to make sure that it was perfect. There are some pasta left on the pan , which became our breakfast. My mom and I packed the pasta in tupperware and then called a taxi on the phone. We waited for 5 minutes for the taxi to arrive. When we arrived at the Pinoy Big Brother House, I saw a lot of kids waiting.

When I arrived at THE PINOY BIG BROTHER HOUSE

When I arrived at THE PINOY BIG BROTHER HOUSE

IT’S JUDGING TIME

My mom and I waited for 1 to 2 hours before I served the pasta. I felt a little disappointed when we were waiting because I was hungry and bored.

I’m tired and hungry

I’m bored and hungry

I was also a little nervous because the judges might not like my pasta.

I was at the back of the lineI saw different kinds of seafood dishes being served, like fish cakes, paella and pastas. The judges were seated on a table with lots of cameras pointing at them (and at me). We stood on a stage with a long table on it. This is where we put the dishes while we were waiting.

The judges’ names were  Chef Michel and the Market Man (I did not know his real name). When they were tasting my dish, they asked me how I cooked it. I told them that it was very hard to cook at first , but if  mastered, it’s really very easy.

FRIENDS 😀

Me beside Ichiro

Me beside Ichiro

I met new friends in Junior Master Chef Pinoy Edition on the first day. My first, second, third, fourth and fifth friends were Ichiro, Gilbert, Tricia, Emman and Caitlin.

Me, Ichiro, Gilbert, Tricia, Emman and Caitlin

Me, Ichiro, Gilbert, Tricia, Emman and Caitlin

I like talking to them because they’re kind, they’re not trouble makers, they’re not noisy and they’re a little funny. I made around 50 friends. I feel greatful for having  friends to talk to when I’m alone.

IT’S COOKING TIME “OHH YEAH”

They gave us our first challenge on the same day. They made us cook pancake from scratch, which I have never done before.

The ingredients I used are:
2 eggs
2 cups flour
1/8 cup sugar
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 stick of butter
strawberries
pineapples
nuts
bananas
maple syrup

First, in a bowl, I mixed together the eggs, flour, butter, sugar, baking soda, baking powder and salt. Second, I cooked the pancake   for 1 minute per side. Third, I put the first pancake on a plate and I put bananas, strawberry and nuts on top. I put another pancake on top , then I added pineapples and maple syrup. When we were finished, the judges tasted our pancakes while we went back to our parents. My mom asked Hanah if we could go home already. Hanah answered “of course,  we’ll just call you if we need anything”.

WHAT I FELT AFTER MY FIRST DAY OF AUDITION

After 1 month, I was disappointed because I did not hear from ABS CBN anymore.   I thought I was not shortlisted. Suddenly, they called and they asked if they could take a video of me cooking at home. This could only mean that there is still hope that I might still be selected to be a contestant…..I was so happy that I felt like shouting with joy.

Thanks for reading my blog everyone. I’ll write more about the contest in my next blog. BYE!