March 17, 2018 – Guests were taken on an exciting culinary journey at Sub-Zero and Wolf’s first cooking demo for the year entitled Japan on a Plate! Focus Global’s very own corporate chefs unveiled the secrets on how easy it is to recreate world-famous Japanese favorites through the use of Sub-Zero and Wolf appliances.
For starters, the chefs left the guests impressed by cooking two different types of rice – Japanese rice (for the sushi rolls) and Yakimeshi Fried Rice – at the same time in the Wolf Convection Steam Oven. The Steam Mode was used to cook these two dishes simultaneously without any transfer of flavors!
A guest volunteer then proceeded to assemble Sushi Rolls using fresh ingredients from the Sub-Zero Refrigerator. With its air purification system, Sub-Zero kept the ingredients fresh and free from ethylene gas, bacteria, viruses, and molds. The next dish on the menu was a standard Japanese soul food, the Okonomiyaki, a Japanese pancake made with flour, eggs, shredded cabbage, meat, and a variety of condiments. Another volunteer then cooked his own Okonomiyaki to perfection, with the help of precise heat control provided by the new Wolf Teppanyaki Module. Its large surface area also allowed the guest volunteer to prepare it with extreme ease. Afterwards, Focus Global’s chefs cooked the Kare Udon, a japanese udon noodle soup made with curry roux, in an interesting and unique way. Using the Wolf Integrated Steamer Module and its basket accessories, the chefs were able to thoroughly cook the curry broth, soba noodles and egg all at the same time!
The afternoon’s highlight was the Miso-marinated Salmon, cooked with the Wolf M-Series Oven’s Convection Mode. With its dual verticross convection system that provided consistent heat throughout the oven, the chefs were able to produce a big batch of mouthwatering salmon fillets that paired perfectly well with the Yakimeshi Fried Rice.
Of course, every full-course meal should end with a dessert. For the last dish, the chefs prepared the Japanese Cheesecake, baked fluffy and moist with the Wolf M-Series Oven. Unlike the standard New York and European cheesecakes, the Japanese version uses less cream cheese and more whipped egg whites to achieve its incredibly light and pillow-soft like finish. Completing the light Japanese Cheesecake baked earlier, the chefs prepared a rich Coffee Crème Anglaise with the help of the Wolf Coffee System and Wolf Induction Cooktop. With just a touch of a button on the coffee system, our in-house chef was able to create a perfect brewed espresso for the creme anglaise. After whisking the espresso with cream, milk and eggs on the cooktop, they were able to produce a perfect pairing that surely completed the whole Japanese culinary experience!
Do you want to learn more tips and recipes? Join us in our next cooking demo to be held soon at a Sub-Zero and Wolf showroom. You may call (02) 8705 9999 for more details.