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    Recipe: Chocolate mousse from scratch

    Recipe: Chocolate mousse from scratch
    If you came to this page looking for a chocolate mousse recipe, chances are that you are one of the rare people left who does not associate chocolate mousse with a pouch of powder from the grocery store. Nowadays many restaurants do not serve real fresh chocolate mousse, made of basic ingredients and without preservatives. If you always go for the ...
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    Techniques for Meats, Poultry, Fish, and Shellfish

    Techniques for Meats, Poultry, Fish, and Shellfish
    More than 200 types of fish are caught in and around the United States. Some are naturally lean, others oily; some have a delicate flavor, others are almost meaty. A fish’s skeletal structure helps to determine how it will be cut up for marketing, but its fat content is the most important distinction for cooking. The best way to pair a ...
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    9 Holiday Cakes and Treats to Die For

    Don't want to serve fruit cake again? Know what you're serving your guests for dessert this holiday? Need some additional recipes for your menu? Or just don't want to serve that awful fruit cake again? On the topic of fruitcake, we agree, you can do better. Chef's Blade partnered with the San Francisco Baking Institute to bring you 9 holiday ...
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    Making Vinegar With a “Mother’s” Love

    Making Vinegar With a “Mother’s” Love
    Often, it seems nothing is quite as satisfying as those things we do and make at home. In these times, it seems more and more people are finding great satisfaction in making lemons into lemonade, or in this case - vinegar. There are many methods for making home made vinegar at home. Red wine vinegar is one of the easiest. With ...
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    Recipe: Turkey in black mole

    Recipe: Turkey in black mole
    Total time: 2 1/2 hours Note: Adapted from Omar Lezcas. This recipe makes twice the mole you'll need; save the extra for tamales or freeze in an airtight freezer-proof bag. For a spicier mole, add several dried arbol chiles. h4. *Ingredients* 4 whole turkey legs, thighs separated (or 4 drumsticks and 4 thighs) 1 onion, coarsely chopped 1 whole head of ...
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    Recipe: Pan de muerto

    Recipe: Pan de muerto
    Total time: 1 1/2 hours, plus about 4 1/2 hours rising time Servings: This recipe makes 2 large decorated breads (about 16 slices each). You can also use the dough to form smaller breads or shape as desired into skulls, figurines or animals. Note: Adapted from "The Art of Mexican Cooking" by Diana Kennedy. h4. *Starter Ingredients* 4 cups flour 2 ...
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    Recipe: Calabacitas

    Recipe: Calabacitas
    Total time: 35 minutes Servings: 6 to 8 Note: Adapted from Sandi Romero. Cut 1 zucchini into 1/2-inch rounds and 1 ear of corn crosswise into 2-inch pieces before cooking to garnish this dish as pictured (the larger pieces may need slightly longer cooking time). h4. *Ingredients* 1/4 cup oil 1 cup finely chopped onion 2 cloves garlic, minced 1/2 jalapeño, ...
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    Recipe: Spicy hot chocolate

    Recipe: Spicy hot chocolate
    Total time: 40 minutes Servings: Makes about 5 quarts(20 1-cup servings) Note: Adapted from Patricia Rubalcava. Abuelita and Ibarra Mexican chocolate tablets are available at most grocery stores. Champurrado can be garnished with cinnamon sticks, if desired. h4. *Ingredients* 2 (4-inch) cinnamon sticks 1/2 pound fresh masa (1 heaping cup), divided 4 (3.15-ounce) Mexican chocolate tablets, broken into small pieces 1 ...
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    Real Life Fusion: Napalese Momos

    Real Life Fusion: Napalese Momos
    This week, I wanted to explore the versatile dumpling type Momos, which are the dumplings of the Tibetan/Himalayan/North Indian region. Their range in flavor speaks to the variabilities in geography, topography, and climate. Up in Tibet, these dumplings are similar to Chinese dumplings, using pork, soy sauce, sesame oil, and ginger as mainstay components. Yak and lamb are also used in ...
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    Meet Your Cooking Oils

    Canola oil? Olive Oil? Vegetable oil? Extra Virgin? If you don’t know what to look for, the cooking oil aisle in your grocery store can be overwhelming. Choosing the right oil is an important step in cooking and armed with a little information you’ll make the best choice for the task at hand. There are two key things to consider ...
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    Recipe: Southwest scrambled tofu

    Recipe: Southwest scrambled tofu
    I aspire to be a morning person. Every morning, I attempt to wake up around 6 am, very groggily fix myself a cup of Joe that I drink while catching up on the morning news and weather outlook. With that relatively calm beginining, the hum-drum of the day commences. I will admit I do not do justice to breakfast - the ...
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    Recipe: Urban Dal Dhokli under pressure

    Recipe: Urban Dal Dhokli under pressure
    It is 9:30 pm on a Wednesday. You have just walked into your house tired from the day's turmoil. On the way home, you got cut off on the highway by a jerk talking on his cell phone. You kick off your shoes and examine your mail. Bill. Bill. Pre-approved credit card notice. You add this to the rest of the ...
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    9 Meat Cuts You Should Be Cooking

    Succeeding in culinary school is more than just being a good student With the recession, customers want cheaper meat. And with the head-to-tail movement, chefs aren’t just cooking prime rib and terderloin, but the neck and shanks of cows, pigs, and ducks everywhere. Whether it’s the recession or the head to tail movement, normally discarded cuts of meat are making ...
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    Your Guide to North Indian Bread

    Your Guide to North Indian Bread
    Most often, Indian food is largely perceived as being only curries. While this isn’t strictly true—considering the large amounts of spices and their quantities and types used—it is really quite inevitable, unless one is aware of the cooking styles in this country. India is a land of abundant cultures and sub cultures, each having their own unique way of cooking, with ...
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    The Cheese Making Process

    The Cheese Making Process
    For the most part, the only changes in cheese making since the early days have been in understanding how we can control the complicated interaction of various biological agents and processes, all integral to cheese making. The basic stages in the modern production process are: • Milk and its pretreatment, including homogenizing, pasteurizing, or heating • Acidification of milk, to change ...
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    Food Styling: Tools of the Trade Part II

    To follow up last month’s article on tools of the trade, here is a list of the larger items found in a food stylist’s kit. Heat Gun: This item is usually used to remove unwanted wall paper. The intense heat releases the glue under the paper in order to peel the paper from the wall. But in food styling it is ...
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    4 Christmas Cookies for Last Minute Bakers

    Christmas cookies! Do the holidays evoke smalls of warm cookies just out of the oven? But this year, you haven't quite had the time to bake as many as you normally would? Or plan our your cooking plan? Well, never fear! Here are four Christmas cookies that are sure to bring back all your olfactory memories this holiday season! Many ...
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    How to Make Your Holiday Meal Less Stressful

    Don't let this be you this holiday! Holiday cooking can be stressful and expensive, especially during a recession. Does it have to be? No, it doesn’t. Here are five tips that will take the stress out of this year’s holiday cooking and make it more relaxing and more affordable. Step #1>> [photo:15638] Featured Author: Jeffrey Kraus Growing up helping his ...
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    How to Buy a Chef's Knife and How to Use It

    How to Buy a Chef's Knife and How to Use It
    Here are three tips to help you cut to the chase as you're choosing a chef’s knife: [photo:15100] 1. Make sure the blade extends the entire length of the knife, including through the handle. Plastic or wooden handles attached to a metal blade can break over time. 2. Don’t be afraid to cop a feel before you buy. Hold several knives ...
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    How to Judge, Prepare, and Marinate Foie Gras

    How to Judge, Prepare, and Marinate Foie Gras
    Foie gras is one of the world’s great luxury items. The earliest records of foie gras go back to 2500 B.C.E. The tombs dedicated to Ti, an Egyptian counselor to the Pharaoh, show scenes of Egyptians hand-feeding figs to geese. The first published recipe for pâté de foie gras appeared in Le Cuisinier Gascon, a cookbook published in 1747. Jean-Pierre Clause ...
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