Here are some practical pointers given by culinary experts on how to better cook and present a fine meal to your guests, whether in your own restaurant, or in your home. Should you have any tips like these to share with us from your own wealth of expertise, please email them to elena@asiacuisine.com

Updated on 27 Feb 2004

Why are souffles never baked in a champagne glass? The heat will usually break the stem of the glass so unless you are completely confident, stick to ramekins. Otherwise, submerge part of the stem in hot water.

Gottfried Schuetzenberger
Area Pastry Chef, Grand Hyatt Singapore

Updated on 27 Feb 2004

If your dough shrinks during baking, it usually means that the dough has not been kneaded enough. If the dough rises poorly, either too little or too much fat has been used, the dough was rolled out too thin, or it was given too many turns.

Wayne Gisslen
from "Professional Baking", published by Le Cordon Bleu

Updated on 27 Feb 2004

When cooking a rack of meat, a good trick is to run a wedge of lemon over the cleaned rib-bones to whiten it for better presentation.

Gabriele Piegaia
Chef de Cucina, Bacco Italian Restaurant

Updated on 27 Feb 2004

It takes about 60,000 flowers to make one small bottle of dried saffron - hence its hair-raising price tag. Using it in your cooking would show that you care very much about the person eating it. In fact, during the renaissance period, the Italians claimed that saffron was an aphrodisiac!

Michael Muller
Chef De Cuisine, Jaan Restaurant, Swissotel The Stamford