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Ask Our Chefs

Finding yourself faced with questions in the kitchen? Our friendly chefs are here to help. Ask one of our experienced and knowledgeable chefs for advice of any kind.

Chef Ryan and Chef James are two highly trained, award winning culinary arts experts with experience in nearly every corner of the kitchen. If you’ve got a question, they’ll be able to help. Go ahead, drop them a message.

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Questions & Answers

Chef Ryan's Grilled Thai Coconut Lime Scallop & Tuna Skewers Recipe

Roseanne Dobie asks:

Your recipe for Grilled Thai Coconut Lime Scallop & Tuna Skewers sounds good. The only item of Thai cuisine I've tried so far was Pad Thai & it was hot & spicy (there was a spice packet in the container of noodles, but I only added half of it as I don't like things too spicy & it was quite hot enough for me & a bit sweet, which I liked). My ? is the grilled skewers recipe hot as I don't see any hot spices in it, but I'm unfamiliar with lemon grass or dulse - are they hot? I would eliminate the ginger as I don't care for it. I could not find the seasoned skewers by Googling them - I'm in the Toronto area of Ont. so maybe they're not here yet - is there any "hot" seasonings in them? Please advise & thanks.

Chef Ryan replies:

Roseanne,

Let’s start with the skewers. I did another Google search and it was the first link that came up for SeasonedSkewers.com. I had another poke around the site and found that they have a list of online sites where you can order them and that they are in Toronto at “The Main Course” on Avenue Road, 416 787 7742.

As for the spice, if you are using the skewers they have a little heat, but more sweet (there is a heat rating on each package of skewers). The recipe I posted doesn’t have the spice factor that the skewers do, but you could always add some chilies if you like to heat things up! Lemon grass and Dulse aren’t hot. Lemon grass is just that - a perennial grass that is used as an herb due to it’s citrus flavour. Dulse, either fresh or dried, is red seaweed found along the coasts of the north Atlantic and therefore has a salty taste.

Happy Cooking!
Chef Ryan Skelton

Keeping Herbs Fresh

Doris Choi asks:

When buying herbs, they always come in a big bunch, and I might just use 1/4 each time. How to keep the herbs (e.g. cilantro, dill or basil) fresh to be used at a later date? Thank you.

Chef James replies:

G'day Doris,

This is a question that I get a lot when I am doing demonstrations and events. When I was in the restaurant kitchen the best way we found to store herbs was to bunch them in usable portions and wrap the root ends in a paper towel and lightly dampen. This would allow them a moisture source to draw from and they would stay fresher longer. We would then place them standing up in a styrofoam container with a lid. This would protect them from drying out due to the dry cold air that circulates in your refrigerator.

In home fridges there are crisper compartments that are for this purpose. It creates a protection from the air circulating and blowing directly over the herbs which will dry and damage the delicate structure. So wrap about one third of the root end of the herbs in 3 or 4 layers of paper towel. And dampen as above. Place standing up in your crisper and they should last about 1 to 2 weeks. Just remember to check that the paper towel is always moist- not wet, just damp.

For really delicate herbs like basil and cilantro some people like to puree into batches and freeze in cubes. This is definitely an option and will keep the flavour but the appearance after freezing can be less vibrant green in colour.

Hope this helps you keep your herbs fresh and alive longer.

Yours in food and herbs,

James