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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 ...
    Rated: +4
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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 ...
    Rated: +2
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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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    Coming Soon!

    Our "Techniques" section is coming soon. In the meantime, please submit your own "how-to" guides. We want everything you have to share with us, from how to use a knife like a pro to how to braise pork and know a good wine from a ruined wine. You can submit original writing as well as share the best how-to guides you've ...
    Rated: +1
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    How to Talk Like A Food Stylist

    Food stylists have their own lingo; are you up to speed? Every business has its own set of words and phrases that are used exclusively in that arena. Food styling and food photography are no different. Here are some frequently used words and phrases. Preparation Techniques→ [photo:16874] Featured Author: Kimberly Kissling As a two-time award winner from the International Association ...
    Rated: +1
  • +29

    The Ultimate Guide to Recipe Calculation

    The Ultimate Guide to Recipe Calculation
    Often you will need to modify a recipe. Sometimes a recipe must be increased or decreased. You may be adapting a recipe from another source into a standardized format, or you may be adjusting a standardized recipe for a special event, such as a banquet or a reception. You may need to convert from volume measures to weight, or from metric ...
    Rated: +29
  • +8

    Duck Tales: A Head to Tail Duck Cooking

    Duck Tales: A Head to Tail Duck Cooking
    Last Friday I went to my local grocer in search for some onions. Instead of onions, however, I emerged with a duck. Why you ask? Because it caught my eye. Sitting next to the well butchered chicken thighs were whole ducks, necks included - sadly no head nor feet. Impulsively, I went with what was fresh and what looked great. I ...
    Rated: +8
  • +3

    Receive and Store Foods Safely

    Receive and Store Foods Safely
    It is not unheard of for foods to be delivered to a food service operation already contaminated. To prevent this from happening to you, inspect all goods to be sure they arrive in sanitary conditions. Check the ambient temperature inside the delivery truck to see that it is adequate. Check the temperature of the product as well as the expiration dates. ...
    Rated: +3
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    The Kombucha Craze!

    The Kombucha Craze!
    Today, a baby was delivered to my doorstep. A kombucha baby that is! The past few months I have been an avid kombucha drinker. The taste of kombucha is one of umami, meaning "delicious" in Japanese. There are many theories about how many tastes our tongues can detect; ayurveda says there are six--sweet, salty, sour, butter, pungent, astringent--while science says we ...
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    Cooling, Reheating, & Thawing Foods Safely

    Cooling, Reheating, & Thawing Foods Safely
    Cooling Foods Safely One of the leading causes of food-borne illness is improperly cooled food. Cooked foods that are to be stored need to be cooled to below 41°F/5°C as quickly as possible. This should be completed within four hours, unless you use the two-stage cooling method. In the first stage of this method, foods must be cooled to 70°F/21°C within ...
    Rated: +4
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    Hazard Analysis Critical Control Points (HACCP)

    Hazard Analysis Critical Control Points (HACCP)
    HACCP stands for Hazard Analysis Critical Control Points, which is a scientific state-of-the-art food safety program originally developed for astronauts. HACCP takes a systematic and preventive approach to the conditions that are responsible for most food borne illnesses. It is preventive in nature, anticipating how food safety problems are most likely to occur, and taking steps to prevent them from occurring. ...
    Rated: +4
  • +24

    5 Mistakes to Avoid in the Kitchen

    For a novice cook, a kitchen, a recipe and assorted foodstuff can become a veritable culinary minefield. As a cooking instructor, I’ve seen firsthand many of the pitfalls beginning cooks fall victim to. And it’s not pretty. I’m going to divulge five of the most common cooking mistakes I’ve had the pleasure of witnessing and five tools to help you ...
    Rated: +24
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    Serving Foods Safely

    Serving Foods Safely
    The potential to transmit food-borne illness does not end when the food leaves the kitchen. Restaurant servers should also be instructed in good hygiene and safe food-handling practices. Hands should be properly washed after using the restroom, eating, smoking, touching one’s face or hair, and handling money, dirty dishes, or soiled table linens. When setting tables, never touch the parts of ...
    Rated: +4
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    (Mortar and) Pesto, Three Ways

    (Mortar and) Pesto, Three Ways
    This spring, I worked as an organic gardening teacher at a Houston public school. It was at once inspirational and terrifying, as most new experiences are. My sister, who has been assisting at a summer camp, recently theorized that children grow up by sucking the life out of everything around them. A haunting way to consider one’s youth, though probably true: ...
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    6 Ways to Care for Your Knives

    6 Ways to Care for Your Knives
    Assembling a personal collection of knives is one of the first steps in becoming a professional. Just as an artist or craftsperson gathers together the tools necessary for painting, sculpting, or drawing, you will need to select knives that allow you to do your work in the safest and most efficient way. The knives you choose will become as important to ...
    Rated: +4
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    Garde Manger Lessons: Forcemeats, Its Descendants, and Foie Gras

    Garde Manger Lessons: Forcemeats, Its Descendants, and Foie Gras
    Forcemeats are a lean meat and fat emulsion that is established when the ingredients are are processed together by grinding, sieving, or pureeing; forcemeats are also one of the most basic components of charcuterie and are used produce many other items such as terrines, pâté en croûte, galantines, and roulades. Depending on the grinding and emulsifying methods used, the texture of ...
    Rated: +4
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    The Parts of a Knife

    The Parts of a Knife
    To select a knife of good quality that fits your hand well and is suitable for the intended task, you need a basic knowledge of the various parts of a knife. Blades Currently, the most frequently used material for blades is high-carbon stainless steel. Other materials, such as stainless steel and carbon steel, are also available. Although carbon-steel blades take a ...
    Rated: +4
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    Types of Knives

    Types of Knives
    A wide array of knives is available to suit specific functions. As you continue to work in professional kitchens, your knife kit will grow to encompass not only the basics—chef’s or French knife, boning knife, paring knife, and slicer—but also a number of special knives. This list is intended as a guide to the knives that may be found in nearly ...
    Rated: +5
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    Beyond Sweet and Savory: Umami, the Fifth Taste

    Beyond Sweet and Savory: Umami, the Fifth Taste
    Like many things that we learned in kindergarten, our sense of taste is more complicated than it seems. Even though we’re taught that the human tongue is capable of detecting only four distinct tastes—sweet, salty, sour, and bitter—as we grow up, we encounter many flavors that defy such easy categorization. Although a fine cheese might have notes of sweetness or salt, ...
    Rated: +5
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    How to Sharpen & Hone Knives

    How to Sharpen & Hone Knives
    The key to the proper and efficient use of any knife is making sure that it is sharp. A knife with a sharp blade always works better and more safely because it cuts easily. Knife blades are given an edge on a sharpening stone and maintained between sharpenings by honing them with a steel. 1. Stones 2. Guidelines to Using Stones ...
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