Monday 21 January 2019
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inquirer - 3 month ago

Zen in the kitchen: Cutting 100 slices out of a cucumber

It is like Zen, chef Jereme Leung told the class of enthusiastic food writers gathered in one of the kitchens of Conrad Manila. You must be focused and there must be silence. He was describing the art of turning a whole cucumber into a whirl of circles which, when held upwards, bounce like a spring. The name of the dish alone sounds Zen-like: Hundred Rings Nippon Cucumber. How to create the hundred rings out of a single cucumber was what we had come to learn from him that morning. The d

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