Edgar Allan Guzman shares his recipes for Beef Medallion and Mashed Potato

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Edgar Allan Guzman was glad to have taken a short course in culinary arts recently along with other celebrities like Rainier Castillo and Luis Alandy. He says that if he didn't enter showbiz, he would've pursued a career in the food industry and would be known as Chef Edgar Allan by now.


Last July 4, young actor Edgar Allan Guzman, along with other celebrities, finished an intense 6-day culinary course under Chef Mafe Seva of Cuisinier Studio. (CLICK HERE to read related story)

"Masaya, siyempre. Para sa 'kin, proud ako sa sarili ko kasi hindi naman ito yung usual na ginagawa ko, e," says Edgar Allan after he received his certificate of completion for the program.

For six consecutive days, the TV 5 star-turned-kitchen worker learned the secrets of gourmet cooking from buying quality ingredients down to the proper way of serving guests.

He says it was quite an experience doing something far from what he's accustomed to in showbiz.

"Kasi sa TV, sumasayaw, kumakanta, umaarte. Dito kailangan focused din kami and dito kasi tantsahan, e. Tantsahan ang salt, tantsahan ang pepper mo.

"Lahat pag-aaralan mo, lahat gumagalaw sa 'yo—isip mo, panlasa mo, kamay mo, paa mo."

Edgar Allan says he's no stranger to the kitchen as he used to cook simple meals for his family at home.

His specialty: "Actually, nagluluto po ako ng adobong tuyo sa bahay. Adobong tuyo lang, pinakukuluan lang siya tapos ipiprito mo sa mantika saka bawang, 'yun na-master ko 'yun."

Cooking and trying out new recipes is something that Edgar Allan always wanted to explore, but never had the chance since he entered show business.

"Naisip ko [noon] parang gusto kong maging chef. Sinabi ko kay Sir Noel [Ferrer, his manager], 'Sir, pag may klase po gusto ko pong maging chef balang araw.

"Ayun, tamang tama na yung pagdating nitong 6-day culinary class. Sabi ni Sir Noel, 'O, aral kayo.'

"Sabi ko, 'Sige po, Sir. Okay lang, maglalaan po talaga ko ng oras, ng time, ng panahon.' Ayun, pinag-aral kami ni Sir Noel."

Edgar Allan admitted that if he didn't become an actor, he'd probably be pursuing a career in culinary arts or in basketball—his favorite sport.

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SPECIALTY RECIPES. During his short course in Cuisinier Studio, Edgar Allan learned how to cook several dishes from appetizers to desserts.

Two of his specialties were the Beef Medallion and Mashed Potato recipes.

He exclusively shared with PEP.ph (Philippine Entertainment Portal) how to prepare these two dishes.

"'Yung Beef Medallion, bibili ka ng beef tenderloin, bilog na beef tenderloin, tapos lalagyan mo siya ng bacon, babalutin mo siya ng bacon sa gilid, tapos itatali mo siya.

"Lalagyan mo ng salt and pepper, titimplahin mo siya tapos ipiprito mo siya sa mainit na mainit na mantika. Konting mantika lang.

"Ilalagay mo lang siya hanggang sa mag-brown nang konti, tapos i-oven mo siya."

To make the perfect Beef Medallion, Edgar Allan says the meat must be cooked medium rare.

He demonstrated how to check if the beef is cooked rare, medium-rare or well done by clenching the fist.

To do this, one has to poke the muscles between the thumb and point finger whilst gripping in three different levels and compare it to the tenderness of the meat.

A lose grip would be similar to a rare-cooked meat. A grip with no pressure would be for medium-rare and a tight grip would be well-done.

"So yun, i-o-oven mo siya. Kakapain mo siya [meat] tapos kapain mo 'to [hand]. Pag ganito na [tender to grip with no pressure], okay na 'yun. Gawa ka naman ngayon ng sauce.

"Hollandaise kung tawagin. Egg yolk, dalawang egg yolk, ilalagay mo siya sa bowl. Tapos, may pakulo kang tubig, itatapat mo yung bowl para maging mainit siya.

"Tapos mag-[tunaw] ka ng butter. I-stir mo lang yung butter. Yung pinaka-liqiud lang yung kukunin mo.

"Tatanggalin mo yung solid na namumuong butter. So, tatanggalin mo yung solid at the same time hinahalo mo siya. Yun na yun. Hollandaise na yun.

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"Lalagyan mo siya ng tarragon vinegar, tapos salt and pepper. Yun na yung sauce, tapos ikaw na bahalang mag-plating."

For the Mashed Potato, Edgar Allan also shared how to prepare this simple appetizer, which can be eaten as a side dish or as alternative for rice.

"Sa Mashed Potato naman, siyempre magpapakulo ka ng potato. Halimbawa, pang-sarili mo lang so isang potato lang.

"Hanggang sa lumambot siya, ilagay mo sa potato masher. Ima-mash mo siya, tapos, e di parang durug-durog na siya, lagyan mo ng salt and peper tapos nutmeg. Yun kasi yung nagpapasarap sa mashed potato.

"Tapos cream, tapos butter, tapos yun na. Halu-haluin mo na, yun na yun. Mashed Potato na yun."


LESSONS FROM THE ART. Edgar Allan considers his gastronomic experience as a great venue for learning not just the art but also values that he can apply to his showbiz profession.

On what he learned in the kitchen, he says, "Focus lang. Focus on what you're doing and makukuha mo siya.

"Atsaka patience. Kailangan sa pagluluto, ano ka, ano lang, parang hinay-hinay lang. Huwag mong bibiglain, lalo sa paglalagay ng ingredients.

"'Pag nasobrahan yung kamay mo, nasosobrahan din yung ano, minsan pag salt, maalat.

"'Yan natutunan ko na 'yan. Focus on what you're doing and, ayun, be patient."


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