Cook, Bake N Share

05/08/2026

Cook, Bake n Sharing Cooking Tips 烹饪小贴士 - 18

How to Chop an Onion - ATK

1. Trim the top, or stem, of the onion to create a flat surface. Then halve the onion through the root end. Peel the onion halves

2. Make several horizontal cuts from one end of the onion half to the other, but don't cut all the way through the root end. The number of cuts will depend on the size of the onion and the desired size of the chop or dice. For minced onion (smaller pieces), make cuts that are close together; for chopped onion (larger pieces), space the cuts farther apart.

3. Make several vertical cuts, pole to pole, being careful not to cut all the way through the root end.

4. Rotate the onion so the root end is in the back, behind your hand. Slice the onion across your previous cuts, using your knuckles as a guide for the knife while holding the onion with your fingertips. Pull your fingertips in towards your palm, extending the knuckles outward when cutting for more control. As you slice, the onion will fall apart into chopped pieces.

05/08/2026

Cook, Bake n Sharing Cooking Tips 烹饪小贴士 - 17

Hard and Soft-Cooked Eggs Technique - ATK

Buy Our Winning Steamer Basket: https://bit.ly/3US7PJNBuy Our Winn...

04/08/2026

Simple Lunch

1. Pork ribs soup with potatoes, carrots and white onion
2. McCormick "Soy Garlic" marinade mix - Air fly or oven
3. Garlic fried rice with eggs

03/08/2026

Cook, Bake n Sharing Cooking Tips 烹饪小贴士 - 16

How to Make Your One Chile Powder - ATK

1. Making your own chile powder ensures a flavorful result. When choosing chiles, make sure they are still pliable, not dry and brittle.

2. To toast chiles in the oven, place them on a rimmed baking sheet, and bake them in a 176 degree oven until they become fragrant and begin to puff. This should take 4 to 6 minutes.

3. Cool the chiles completely, then remove the stems and seeds from the chiles. Tear the chiles into pieces, and pulverize them in a spice grinder until they turn into a fine powder, about 30 seconds.

4. To toast the chiles on the stovetop, remove the stems and seeds, and tear them into small pieces. Place the chiles in a pan over medium-high heat. Stir the chiles frequently until they are fragrant and toasted, 4 to 6 minutes.

5. Pulverize the cooled chiles in a spice grinder, or if making a large batch of blended chili powder, place the chiles in a food processor. If you’re using a food processor for either the oven or skillet method, add dried spices and herbs to the processor bowl. Bulk up the mixture with the addition of cornmeal, or crushed tortilla chips to ensure that the dried chiles become finely ground.

Send a message to learn more

02/08/2026

Ingredients

FLOUR PASTE
⅔ cup whole milk
¼ cup (1¼ ounces/35 grams) all-purpose flour

DOUGH
⅔ cup whole milk
1 large egg, plus 1 large yolk
3¼ cups (16¼ ounces/461 grams) all-purpose flour
2¼ teaspoons instant or rapid-rise yeast
3 tablespoons sugar
1½ teaspoons table salt
6 tablespoons unsalted butter, cut into 6 pieces and softened

FILLING
9 scallions, chopped, plus extra sliced thin for serving
8 tablespoons unsalted butter, softened
12 ounces extra-sharp cheddar cheese, shredded (3 cups)
½ cup chili crisp, plus extra for serving

Instructions

For The Flour Paste
• Milk and Flour Mixture: Whisk ⅔ cup whole milk and ¼ cup flour until smooth.
• Microwaving the Mixture: Microwave the mixture, whisking every 25 seconds, until it thickens to a stiff paste.
• Final Step: Whisk the thickened mixture until smooth.

For The Dough
• Dough Preparation: Combine flour paste, milk, egg, and yolk, then gradually add flour and yeast. Knead with dough hook until smooth.
• Kneading and Butter Incorporation: Knead in sugar and salt, then add softened butter gradually until incorporated.
• First Rise: Transfer dough to a greased bowl, cover, and let rise at room temperature until doubled in size.

For The Filling
• Dough Preparation: Transfer risen dough to a floured surface, stretch to a rectangle, and spread with a butter-scallion mixture.
• Filling and Rolling: Sprinkle with cheddar cheese and chili crisp, then roll into a log and slice into buns.
• Baking and Serving: Place buns in a baking pan, let rise, then bake until golden brown. Drizzle with chili crisp and garnish with scallions before serving.

28/07/2026

Cook, Bake n Sharing Cooking Tips 烹饪小贴士 - 15

Glossary of Culinary Terms - 12/12

Whip
To quickly stir an ingredient such as egg whites or cream with a whisk or electric mixer in order to aerate and stabilize the ingredient and add volume. See also Beat.

Zest
The outer layer of peel on a citrus fruit, which is often removed and used as a flavoring. This does not include the white pith layer under the peel.

Toast
To cook or brown food by dry heat, and without adding fat, using an oven or skillet.

27/07/2026

Cook, Bake n Sharing Cooking Tips 烹饪小贴士 - 14

Glossary of Culinary Terms - 11/12

Skim
To remove the fat that floats to the surface of pan drippings or braising liquids after roasting or braising fatty cuts of beef, pork, or poultry.

Slice
To cut into pieces with two flat edges (the thickness of the slices will depend on the recipe).

Steam
To cook foods using the steam released from boiling liquid.

Stir-Fry
To quickly cook thinly cut food in oil over high heat in a wok or skillet.

Sweat
To cook over gentle heat in a small amount of fat in a covered pot.

Temper
To gradually increase the temperature of a sensitive ingredient such as dairy or eggs to prevent it from breaking or curdling once added to a hot soup or sauce.

26/07/2026

Chicken Chow Mein for Two - ATK

Time
55 minutes
Yield
Serves 2

Ingredients

110g fresh Chinese egg noodles
2 tablespoons vegetable oil
¼ cup water
2 tablespoons oyster sauce (for Veg - Vegetarian oyster saice)
1 tablespoon soy sauce
1 teaspoon sugar
¼ teaspoon pepper
200g boneless, skinless chicken breast, trimmed and sliced crosswise ¼ inch thick (for Veg – use Pan fried tofu)
100g shiitake mushrooms, stemmed and sliced thin
1 small carrot, sliced thin on bias
1 celery rib, sliced thin on bias
3 scallions, green and white parts separated and sliced thin
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1 cup bean sprouts

Before You Begin

Eggs Noodles can be substituted by dried angle hair pasta

For Vegetarian
Oyster sauce can be substituted by Vegeterian oyster sauce
Chicken can be substituted by fried tofu

Instructions
1. Bring water to boil in large saucepan. Add noodles and cook until tender. Drain noodles in colander and toss noodles with 1 tablespoon oil together in bowl; set aside.
2. Whisk water, oyster sauce, soy sauce, sugar, and pepper together in separate bowl; set aside.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken or tofu and cook until browned on both sides. Add mushrooms, carrot,and cook, stirring frequently, until vegetables are tender and mushrooms begin to brown.
4. Add scallion whites, garlic, and ginger and cook until fragrant. Reduce to very low heat, add bean sprouts, noodles, and sauce mixture and toss to combine. Serve, sprinkled with scallion greens.

24/07/2026

Photo Booth 🥰

24/07/2026

July Demo Class - Cooking Video