Peek Concepts Blog

This week, my daughter, like many people in Hong Kong right now, has been bed-ridden with a fever. It had me thinking, if I’d been away, would my helper (and for that matter, my husband!!) know what to do to correctly deal with a fever? Moreover, if the fever had become worse, and she’d had febrile convulsions, what immediate actions should be taken? Babies and young children can experience a much faster rise in core body temperature than adults. So when we act, we need to know what to do fast, leaving nothing to guesswork. This post offers practical advice that every care-giver in your home should read and comprehend.

In this week’s blog, I will explain the benefits of air filtering plants and list a selection that we have in our home. I will direct you to where you can buy them and include the plant names in Chinese characters to reduce the Lost In Translation miming that so often accompanies shopping experiences for expats in Hong Kong. Plus I’ll tell you how much we paid so that you don’t get ripped off – well, no more so than my husband did anyway. Lastly, I will show you how to get home with your kids, your bulky and fragile purchases and baby buggy - stress free!! And so, without any further nattering...

In conjuction with the official launch of PEEKair, this week's blog is an easy to read post on the science behind consumer PM2.5 monitors. I show the differences in pollution compositions between different cities and explain why that means PM2.5 monitors need to be calibrated to a specific location in order to be accurate. It all began in early 2015...

Looking for something special to cook on Christmas Eve or Boxing Day? This week’s blog post follows on from my “7 Steps to the ultimate steak” and will focus on the picanha – South America's best kept secret. Full of meaty juiciness; melt in the mouth tenderness; seared to perfection for that crisp dark crust – a meal ‘fit for three kings’. I’ll be discussing how to cook it to perfection and importantly, what wine we paired it with. Salud!

Today I unveil my husband's ultimate steak recipe. Over the past 6 years he's experimented to maximise juiciness, meaty flavour and texture. Finally, he’s found the most incredible balance.

For me, the ultimate steak must have a crunchy, smoky, outside crust that contrasts perfectly with the pink, juicy, melt in your mouth core that spans from edge to edge.

I will reveal cooking techniques that may seem deeply unconventional but that is because most of us are conditioned to recipes often developed by commercial kitchens, with the goal of optimising for speed. At home, we have the luxury of time so we can alter our methods to maximise for succulent taste and texture. This recipe will allow you to cook a steak that is far superior to what is possible in any steakhouse.