Cookery MasterClass with Marky Mark @ Bakery & Bar, 112 Telok Ayer
Cookery MasterClass with Marky Mark @ Bakery & Bar, 112 Telok Ayer
If you are a budding wannabee Chef, but need some help, guidance and steering – look no further. You simply have go try a day doing a Cookery MasterClass with Marky Mark @ Bakery & Bar, 112 Telok Ayer. #1, if you have never been to Bakery & Bar you really must visit. As Mark says he under-commits and over-delivers. The food from this joint is exceptional. So when Mark announced to the ChillaxBBQ crew his new concept that he wanted to try on us, we of course all jumped at the chance. And so today, three of the crew attended an incredible day with the main man and his incredible crew.
Read on for the adventure that Flash, Seb and I had this day with Mark.
We had previous agreed a menu with Mark. We decided on things we had never tried to cook before, and also to learn a new cooking skills. So we went with the following for our Cookery MasterClass with Marky Mark @ Bakery & Bar, 112 Telok Ayer;
- Rye bread;
- Sourdough bread;
- Fruit jam;
- Cheese souffle;
- De-boned, rolled, stuffed and roasted chicken; and
- Creme brûlée.
Hell yes – bring it on. I think we all really learnt a lot today. From Mark of course, also his amazing crew, and actually from each other too. The food we churned out was just insanely good, like really really good. Amazingly so in fact, as you will see shortly. To advise, our mate will be taking bookings now for additional adults to come and have a lesson. It’s a discreet and personal experience, so a maximum of four budding Chefs per session. Prepare for an 8am start and 5pm finish, so it is busy busy, so you need to prep for a full day of service. It is tiring indeed, but the outcomes are so impressive.
You must go for some food – you just must. I promise you will be seriously impressed. Perhaps have a chat with Mark whilst you are there. You must have his pork pie, pate, jams, creme brûlée, BLT sandwiches etc.. Also have a private word with Mark to see what secrets he has on the specials. Here you go with the contacts for them; Reservations +65 6509 6462 and firstname.lastname@example.org
Also another little announcement is that he is now not only doing adult classes but also kids. Kids will be ‘trained’ upstairs, creating a soup, a quiche, baking bread, and making and decorating some cookies that they get to take home. How good is that. My gang will absolutely be going to this. Dad and Lad is the idea – Dad and kids go together and prepare lunch, and then Mum pops along after having her nails done to eat it. What a great idea – a new spin-off of Cookery MasterClass with Marky Mark @ Bakery & Bar, 112 Telok Ayer.
I’m going to list the things I learnt today from the great man Mark and his crew. Did you know for example Mark has been Cheffing for decades, originally in UK. He has even had Tony Bourdain and Fergus Henderson eating and drinking with him at his gastropub in Manchester. Any we are now lucky to have him as a mate here in Singapore – loads of content to follow, read on my friends, or contact Mark and learn your own tips too – Mark I need you to validate these my friend;
- Putting breadcrumbs in to a stuffing actually keeps moisture in the meat, as well as binding it. Always use breadcrumbs for your meatballs and any stuffing you make;
- There is actually natural yeast in the air. When making breads you can create you very own ‘starter-kit’. Simply mix equal parts of water with flour, and put it in to a Tupperware container. Leave it alone, and in time it will turn in to your bread ‘starter-kit’. For the sourdoughs we made with Mark we were using his TEN year old ‘starter-kit’;
- As you make your bread you replace what you used from your ‘starter-kit’. If you take 100g out, you add back in 50g flour and 50g water, stir it through and you’re all topped up;
- In San Francisco there is a bakers called Boudin who claims to have Sourdough that is 150 years old, because that is how long they have had their Poolish;
- Apparently used by Polish bakers back in 1840, and brought to France in 1920;
- This starter kit is also known as Poolish or fermentation starter. There are other names for this Globally, such as Biga, Puliche and even Mother Dough. I love knowing this stuff as a foodie. We simply take food for granted sometimes. Ask Mark described making Sourdough is a labour of love, we started at 8am and had a warm loaf in our hands at 1630 – yep it’s a labour all right;
- It takes 6 hours to prove;
- Mark also uses rye flour to create his ‘starter-kit’ for his rye breads, and also adds in spent grains from the beer brewing process. He gets those from Little Creatures Brewing Co. It’s and amazing smell, cheesy-beer like;
- Salt will actually kill yeast, so you have to add salt to the Sourdough at the end of the process, once needed and about to be put in the moulds. In the moulds you leave the dough for yet another three hours proving, then cut the surface to make patterns and to stop the bread ‘bursting’;
- Making the Sourdough is a science – Kian made this one with us, but the ‘secret recipe’ was so accurate to detail; 960g Poolish, 720g water, 1.6Kg baking flour, 30g of salt at the end. After the 6 hours proving, you knead it for 2-4 minutes, leave 20 minutes, add the salt and mix again for 5 minutes, in to the moulds and cover with a cloth;
- You’ll also see the guys in the photos ‘stretching’ the bread in to the ball shape, critical for the outcome, then in to the moulds;
- Mark also adds in Vitamin D as it is a dough improver that accelerates the process. Vitamin D as in orange juice, oh yes;
- Have you been in a restaurant, or cooking supply shop and seen the different coloured chopping boards? Now I didn’t know this one, but; red = raw meat, blue = raw fish; yellow = cooked meat; brown = vegetables; green = salads and fruit; and white = bakery and dairy. Did not know that!!!
Now to some cooking. Shall we folks. Here some the outcomes of Cookery MasterClass with Marky Mark @ Bakery & Bar, 112 Telok Ayer.
But let me also advise of a few funnies. Come on we’re a few Rose’s in now, and this is a funny thing to have so so many Double Entendres. Here is a sample and apologies to all our lady friends for the complete ignorance of being PC here. It was just funny at the time – here come a series of phrases, asks, discussions as we prep the chickens;
- OK who’s never boned a bird before;
- Get your hands on the breasts now and pull them apart to get stuffing in between;
- Big birds are much easier to bine;
- You need to have the bird in your hand so you can go down the bone;
- OK now wash your hands as we are gong to start stuffing the bird;
- And believe me, so so many more….
Louise Darby sent us an email aftwerwards; “Thanks Gents. Loved your home-cooked meal, the flavours were out of this world. Great way to spend to Sat afternoon, I look forward the next one.”
Elton Freeman also sent us a WhatsApp after; “Soooooooo goooooooooood.’
Now that kind of commentary makes it all so so worthwhile. And thank you to Jo, Stacey, Ashby, and my gang on the day for all the kind words on the food outcomes. Believe me after we served we ran back to the kitchen to get some of it in to our stomachs too ha ha..