A LITTLE HISTORY...
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In 2013, I co-owned and co-operated a cooking studio called Spice Plus. We were located in Nakameguro, Tokyo, in a beautiful environment and were creating a great experience for our students. I combined my passion for food and cooking with a passion for teaching to entertain, educate and feed my students. It was an incredible journey.
All good things come eventually to an end and the studio closed its doors in 2015.
Now we are back with a new team, new ideas and a new format. The 2020 pandemic has relegated us to an online experience. Welcome to Even Spicier: The Online Experience.
Some things will not change…
We will venture into new tastes, new discoveries. We will discover new flavours and unusual cooking methods. We will educate, entertain, discuss and have fun, more fun than before…
We are still committed to using the best possible food with no additives nor chemicals.
We will prepare most foods on the premises.
Our food is eclectic. We do not cook a flag we cook food. We are market inspired. We offer a range of flavours and are not afraid to experiment.
We will promote local produce as much as possible and help farmers when possible.
We hate waste and are ecologically conscious. We are ocean wise when it comes to fish and seafood. We do not use endangered species.
We do not use trans fats. We believe in using healthy oils and fats.
You can join this experience in two different ways. Your first option is to purchase all the ingredients (I will provide the market list) and cook live simultaneously and then enjoy your dinner with us and have great conversation and the second option is to observe how the food is prepared and still enjoy the conversation after.
Let the adventure begin. Cybercooking, here we come.
WELCOME TO MY KITCHEN
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Even Spicier was meant to be a regular kitchen where fun and educational cooking lessons were meant to be featured. Unfortunately, the pandemic has made me reconsider my plans and find an alternative to my initial concept. Why not use technology and target the world?
I had to rethink the presentation concept of the physical kitchen itself. I made arrangements to compact everything in a manageable field for the camera. I had to find someone who will handle the technology during the live broadcast as opposed to having an assistant in the kitchen. A different mindset to embrace.
Of course, one thing that has not changed is the cooking equipment in my kitchen. I will break them down for you.
Stoves: I have an IH stove and a gas stove. They are both portable.
Sous-vide cooking device: This is an amazing device that controls the temperature of a water bath while the food is vacuum packed and cooked inside the water bath, low heat and usually long time. The results are amazing. In the end, a final sear and seasoning adjustment and the food is incredibly juicy and never overcooked.
Knives: Knives are an important component of a kitchen. They should be maintained sharp and properly stored.
Cutting boards: I use multiple cutting boards to avoid cross contamination.
Electric pot: A very useful device to make risotto among other things
Crock pot: A slow cooking device which is great for stewing meats and vegetables. Slow cooking and long time. Gives the flavours enough time to develop.
Food processor: A great tool to slice, dice and mix. The coarseness of the food can be controlled.
Electric hand mixer: An ideal tool for mixing those dense batters.
Stick blender: A perfect tool for making a purée or sauce inside a pot. No need to transfer to a regular blender. I also use a regular blender.
Oven: I have a Japanese style oven which combines more functions than what I need. I only use 4 functions but I do like my oven.
I have a lot of other “toys” in my kitchen and I will discuss them every once in while during our live interactions. You do not need so many utensils. I am just a gadget junkie and need to play with cooking toys.
FAQ
How do you describe your food?
I would call it eclectic-fusion. I enjoy bringing the most interesting flavours I can imagine and blend them together to produce a happy result. My flavours are bold and sometimes subtle. I enjoy working with spices and herbs but ultimately I like simple and fresh foods.
How do I sign up?
After you have chosen the course you would like to attend, click the link, make a payment and provide your email address. I will send you a Zoom invitation for the time and day. Please note that the times/days are based on Japan time zone. To convert to your time zone wherever you are in the world please use http://www.timebie.com
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How can I pay?
You can use PayPal, Visa and Mastercard. Please note that the posted currency is in Yen and includes taxes.
What is your cancellation policy?
Cancellations are accepted up to 72 hours prior to the event, Tokyo day and time.
Do I get a list of ingredients?
Yes, when you sign up, you will receive a list of ingredients and how to prep them. You can then follow the process of cooking on screen live as the action progresses.
Do I have to cook at home while I am watching?
That is entirely up to you. The social aspect of the event is for all of us to eat together at the end of the cooking part. It is fun to socialize and exchange ideas. It is also important to share information since everyone will be cooking their food based on their own tasting abilities.
I am shy, do I have to participate?
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No one will ask you to do anything that makes you uncomfortable. One of the advantages of attending an online cooking show is the interaction with the facilitator and other participants. You may meet someone from a different country and make a new friend. Having said that, I am in favour of having small classrooms (up to 15 students).
I have a lot of food allergies. What should I do?
As soon as you receive the ingredient list, read it very carefully. If you are allergic to any ingredient, contact me and we will find a substitute for you. Of course, no one will know.
Should I wear something special for the lesson?
Wear comfortable clothes that are not loose because you do not want part of your outfit to catch fire. You may also want to wear an apron to protect your clothes. Tying your hair (if you have long hair) is a good precaution and avoiding dangling jewelry is a good idea. Please check the section safety in the Kitchen.
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Why should I sign up for an online lesson when I can see a TV cooking show for free on youtube?
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A very valid question. My set up is not free. There are operational costs associated with a broadcast. I have staff members who are working with me behind the scene. Since this is an interactive set up you get to ask questions and engage the other viewers. If you choose to cook simultaneously, you get instant feedback on what is going on. For those who have English as a second language, this is a great opportunity to practice and finally, when we eat all together we chat, exchange and have stimulating conversations.
MY PANTRY
I buy food fresh (or freshly frozen, in some cases) and organic when possible. When it comes to meats I choose grass fed and free range when available.
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My pantry has some indispensable staples.
2-3 types of olive oils
Sesame oil
Grape seed oil
Avocado oil
Coconut oil
Kidney beans
White beans
Garbanzo beans
Green olives
Black olives
Capers
Anchovies
Pickled lemons
Dijon mustard
Prepared mustard
Tabasco
Soy sauce
Regular flour
Almond flour
Coconut flour
Almonds
Walnuts
Cashews
Chia seeds
Flax seeds
Sesame seeds (black and white)
Pine nuts
Pumpkin seeds
Japanese rice
Carnaroli rice (for risotto)
Basmati rice
Glucose
Brown sugar
2-3 types of pasta
Passata
Crushed tomatoes
Diced tomatoes
Rice vinegar
Coconut vinegar
Malt vinegar
Apple cider vinegar
Raspberry vinegar
I finally invite you to check the pictures in the gallery and spot all the herbs and spices.
KITCHEN SAFETY
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Use potholders or kitchen towels. Do not to leave them near an open flame.
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Turn pot handles away from the front of the stove. Children can’t grab them, and adults can’t bump into them if they’re out ward pointing.
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Control the temperature of perishable foods. Raw meat, fish, and certain dairy products can spoil quickly they should be refrigerated or frozen right away.
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Clean spills immediately. Keep the floor dry so that no one slips and falls.
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Separate raw meat and poultry from other items whenever you use or store them. This precaution avoids cross-contamination of harmful bacteria from one food to another.
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Wash your hands before handling food and after handling meat or poultry. Hands can be a virtual freight train of bacteria.
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Get a fire extinguisher and a First Aid kit for your kitchen.
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Store knives in a wooden block or in a drawer. Make sure the knives are out of the reach of children. Make sure your blades are sharp. Dull blades cause injuries.
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Secure your cutting board by placing a rubber mat or wet cloth underneath.
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Wash your hands by scrubbing vigorously for 30 seconds (mentally sing Happy birthday to you twice). Rinse thoroughly.
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Steam is dangerous. Do not remove the lid of a boiling pot if your face is close to it. Do not touch a hot pot with a wet cloth.
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The three safe defrosting methods are: Overnight in the fridge, in a microwave oven and under cold running water. Never defrost at room temperature.
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Cool down food quickly and refrigerate promptly.
OUR TEAM
Denis Catroun
Head Chef
Tatsuya Uesugi
Consulting Sommelier