Jason Mayer

Personal Chef

Jason Mayer is a Personal Chef based in Indianapolis, Indiana. He is a part of the United States Personal Chef Association, Indianapolis Business and Brews, and the New Jersey Chef Alliance. Chef Jason’s specialties include Asian Fusion, French, Greek, and various European cuisines. By working with farmers in the area, Chef Jason is determined to offer the freshest and best ingredients that he can for his clients in the Tri-Cities area of Indianapolis, Louisville, and Cincinnati. He offers a variety of services, including Private Home Dining, Cooking Classes, Weddings, Event Catering, and Restaurant Consulting. Before starting his personal chef business, he worked throughout the culinary world, including in fromageries, fine dining restaurants, in-home private dining, and 5 Diamond Hotels.

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Q&A Comments (4)

How can I wrap a wonton if I want a lot of fillings inside?
If you want a lot of fillings in your wontons, you can employ a folding technique that accommodates a generous portion. One approach involves placing an appropriate amount of filling in the center of the wonton wrapper. Fold the wrapper in half diagonally, forming a triangle, and press the edges to seal. Ensure that the filling is evenly distributed and avoid overstuffing to prevent leakage during cooking. Alternatively, for a more cylindrical shape, place the filling in the center of the wrapper, fold it over the filling, and seal the edges, creating a compact yet generously filled wonton. Experiment with these techniques to find the one that best suits your preference for a hearty wonton experience.
Do you have any other fried rice tips?
Simplicity is key. Begin by choosing your preferred vegetables, or you can opt to skip them entirely. I typically keep it straightforward with ingredients like green onions, scrambled eggs, salt, and garlic. A crucial tip is to use day-old rice. It's the secret to achieving the perfect texture and preventing the fried rice from becoming mushy. Freshly cooked rice tends to be too moist, while day-old rice has a drier texture that works exceptionally well for fried rice. Ensure you have a well-seasoned wok to prevent sticking. Heat the wok adequately before adding the ingredients, allowing them to cook quickly and evenly. The combination of using a day-old rice and a well-seasoned wok ensures that your fried rice turns out deliciously fluffy and perfectly textured. Experiment with ingredient ratios to suit your taste preferences, and you'll have a delectable fried rice dish every time.
How can I make it more crispy?
To elevate the crispiness of your chicharon even further, don't forget the simple yet effective step of rubbing salt onto the skin. After poking holes in the skin and before the boiling process, generously rub salt onto the surface. This not only adds flavor but also draws out additional moisture, contributing to a crispier texture during the frying stages. So, to recap, start by poking holes in the skin, rubbing salt on it, boiling until fully cooked, and then letting it dry thoroughly. Follow up with the double-frying technique, ensuring the last fry is in very hot oil for maximum expansion and crunch. With the added step of salt rub, you'll achieve an irresistibly crispy and flavorful chicharon. This technique can also be applied if you decide to experiment with chicken skin for a delightful variation.
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Co-authored Articles (8)

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