內容
新加坡每年人均消耗16公斤魚。但是，我們實際上吃了多少呢？僅在一個本地魚場，每年就有30,000噸剩下的魚頭魚尾，因為需求量高的只有魚柳。
家庭食品生意經營者Julie和魚柳愛好者Hosanna將踏上學習旅程，了解如何烹飪魚的不同部位，包括魚頭、魚骨甚至魚鱗！從切割魚柳開始，她們練習刀法技巧，再跟專家學習如何製作魚湯、炸魚頭以及使用魚鰾和魚卵製作茶碗蒸。最後，她們將在一場終極的惜食料理大賽中一決高下！
Singaporeans consume 16kg of fish per person, every year. But just how much of the fish are we actually consuming? In one local fish farm alone, fish offcuts amount to 30,000 tonnes in a year because only fish fillets are in high demand.
Home-based food business owner Julie and fish fillet enthusiast Hosanna go on a journey to learn all there is to cooking different fish parts, including its head, bones and even scales! Beginning with fish filleting, Hosanna and Julie sharpen their knife-wielding skills before picking up skills from a guru to conjure up fish stock, fried fish heads and chawanmushi with fish maw and roe.
And finally, they pit their skills against each other with the ultimate zero-fish-waste cook-off!
集數
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食物何時才真正過期？
從「使用期限」到「最佳食用期」，80%的新加坡人對食品標籤上的用詞都感到困惑。這些標籤代表什麼？如果產品過了保質期會怎麼樣？新加坡的一個普通家庭每年平均丟棄19.6公斤的過期食物。但是，這些食物真的非丟棄不可嗎？加入我們的兩位廚房新手，Kelvin和Ridhwan，他們將踏上惜食之旅，瞭解過期食物什麼時候才應該真正被丟棄。在主廚Isaac的指導下，我們的兩位新手將學習必備的食物儲藏技巧、解讀食品標籤的方法，以及在日常烹飪中使用過期食物的竅門！幾乎沒有任何烹飪經驗的Kelvin和Ridhwan，在使用過期食品作爲食材的惜食料理大賽中表現會如何呢？
From use-by to best before, 80% of Singaporeans are confused by the terms printed on their food labels. What do these labels mean? And what happens if the product is past its expiry date? A typical household in Singapore throws away an average of 19.6kg of expired food every year. But does all of it have to be thrown away?
Join our two kitchen amateurs, Kelvin and Ridhwan, as they go on a zero-waste journey to uncover when expired foods should actually be discarded.
With the guidance of Chef Isaac Henry, our boys will learn essential pantry management, how to decode printed labels, and even hacks on how to use expired foods in everyday cooking!
With hardly any cooking experience, how will Kelvin and Ridhwan fare in a zero waste cook-off against each other, using only expired goods?09/09/2024收看 -
為何碳水化合物總是被丟棄？
研究顯示，米飯、麵包和麵食等碳水化合物是新加坡最常被丟棄的食物類別。無論是在家中用餐還是在外就餐，碳水化合物長期以來都被視為便宜的飽肚物。我們的兩位惜食新手，Melissa和Benji，也抱著這種不在意態度，所以主持人Isaac決定讓他們體驗在新加坡的一個迷你稻田裡工作！認識到種植一粒米所需的資源和努力後，Melissa和Benji走進廚房，學習如何改造吃不完的碳水化合物。他們的學習之旅以一場獨特的烹飪比賽作結——他們要利用盡量利用隔夜的碳水化合物來製作不同的菜色。看看他們如何能讓這些曾經被忽視的主食創造新生命吧！
Studies have shown that carbohydrates like rice, bread and noodles are the most widely discarded food group in Singapore. Whether we eat at home or dine out, carbs have long been taken for granted as ‘cheap fillers’.
Our two zero waste newbies, Melissa and Benji, also have this careless attitude, so host Isaac decides to get them toiling at a mini rice field – right here in Singapore!
With a newfound respect for the resources and effort it takes to grow a single grain of rice, Melissa and Benji head to the kitchen to learn ways to transform leftover carbs.
They cap off their learning journey with a unique cook-off – utilising as many types of stale carbohydrates as they can! What kind of new life can they breathe into these previously unloved staples?09/09/2024收看
