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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 ...
    Rated: +1
  • +4

    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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    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
  • +2

    Sangria Time!

    Sangria Time!
    In summer, the days linger longer and the temperature is warm to hot. It is this time of year, with the garden in blossom and the grass richly green, that the lawn chair beckons and thoughts of Sangria come a ‘knockin. Years ago in San Francisco I was introduced to this elixir at Cha Cha Cha on upper Haight Street, where ...
    Rated: +2
  • +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
  • +10

    Keeping Foods out of the Danger Zone

    Keeping Foods out of the Danger Zone
    An important weapon against pathogens is the observance of strict time and temperature controls. Generally, the disease-causing microorganisms found in foods need to be present in significant quantities in order to make someone ill, with the exception of E. coli 0157:H7. Once pathogens have established themselves in a food source, they will either thrive or be destroyed, depending upon how long ...
    Rated: +10
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    Enhancing Food Presentation

    Enhancing Food Presentation
    The banquet chef or garde manger can take advantage of many opportunities to enhance the foods’ presentation and, at the same time, enhance the guests’ experience. Food presentation is the banquet chef’s chance to emphasis the theme and showcase the talents of the garde manger staff. Contents: 1. Arrangement of Items on a Line 4. Replenishing 5. Centerpieces and Displays Next ...
    Rated: +2
  • +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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  • +4

    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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    (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: ...
    Rated: +3
  • +48

    Sauces 101

    Sauces 101
    Sauces can make or break a dish, and that's why Chef's Blade has prepared an introductory guide to sauces, using top-notch content provided to us by the Culinary Institute of America. Click on the following sections below to get started: 1. The Purpose of Sauces 2. How to Pair Sauces 3. Guidelines for Plating Sauces 4. Chef Essential: Brown Sauce 5. ...
    Rated: +48
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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: +3
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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: +3
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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: +4