Chefs TIPS

Welcome to EatinAsian’s CHEFS CORNER

This is our special place where we feature invaluable tips, food ideas, recipes and new innovations from some of the best chefs in the food world. We hope you enjoy this culinary experience.
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Chef Dana Herbert, Winner of Cake Boss: The Next Great Baker is an expert sugar artist with a number of nicknames. He’s best known as “The Sugar Daddy” because of his work with pulled and blown sugar, but is also known as Delaware’s “King of Cakes.”

Chef Dana fb

Chef Dana lets the EatinAsian readers in on some tips to make everyone’s all time favorite bites of heaven….Caramel.

The Secret of Caramel
Caramel is such a beautiful creation. All in one bite you can get the creamy, salty, buttery, and smoky flavors bursting through.  I love to make caramel and these are my tips for making great caramel
1) YOUR PAN MUST BE CLEAN.  Free from any small burnt particles in the pan or it will cause your sugar to crystallize.  Our chefs in culinary schools used to be animals about this.  I’m out of school now but I mean that in a good way lol.
2) Use distilled water when you can.  It’s free from minerals and sediments.  This is good especially if you are in an area with hard water.
3) I tend to make the wet caramel because it gives me more time to do other things in the kitchen.  There is a dry method though and you have to watch it a little more carefully.
4) Have a bowl of ice to shock your caramel when done to stop the cooking process.
5) Be careful of splattering when you add the heavy cream and butter.  Sugar is extremely hot and you do not want to get burned.  Wear gloves if inexperienced.
3/4 cup granulated sugar (you can also use white sugar)
1/4 cup water
1/2 tsp white vinegar
1/2 cup heavy cream (optional)
1½ tablespoons unsalted butter
  1. Put Water, Sugar and vinegar in a pot.
  2. Make sure there are not sugar crystals on the sides of the pan that can burn prematurely.
  3. Cook sugar until amber in color.  A nice brown color.  It should have a somewhat deep color.  As soon as you reach there shock the sugar in an ice bath to stop the cooking
  4. Add the heavy cream and butter and stir until dissolved and incorporated
After the caramel is done you can add things to it to add flavor
salt, vanilla, cinnamon, rosemary and ginger to name a few.


Chef Debbie Moore a graduate from Le Cordon Bleu with a degree in Baking and Pastry has been busy this holiday season working on her sweet and savory site appropriately named DRIZZLE.
Chef Debbie lets us in on some quick useful tips from knives to types of olive oils.Knife kit: chef knife, serrated knife and paring knife only.

Flours: it’s very important that I use the right type of flour – pastry flour for pies and special desserts; cake flour for cakes and AP flour for everything else.

Oils and Vinegars: I like to cook with flavored oils, garlic or shallot, basil, etc. I always like to use fruit-flavored vinegars in salads with fruit or cheeses, and more acidic ones like tarragon, for vegetables, etc.

Pots and Pans: Stainless steel only – All-Clad will last a lifetime! Pricey but we’ll worth it! Look for sales!
I will use Le Creuset – pots for braising, slow-cooking for stews and soups.


Thanksgiving is right around the corner and this week we feature recommendations from Chef Perry with Below are recipes to help take all the guess work out of your meal planning. He’s listed a few ideas in each category….appetizers, sides and salads, to go with your main meal.


CLICK HERE Sweet cranberry brie puff pastries
CLICK HERE My mamas deviled eggs
CLICK HERE Shrimp dip

CLICK HERE Maque Choux with bacon
CLICK HERE Sauteed Carrots
CLICK HERE Green bean bacon bundles
CLICK HERE Roasted brussel sprouts
CLICK HERE Mashed potatoes

CLICK HERE Carrot Cilantro
CLICK HERE Kale bacon slaw





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