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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
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    Insects, Mold, and Other Legal Food Contaminants

    Insects, Mold, and Other Legal Food Contaminants
    Eating fly eggs, rodent hair, mold, and fecal matter may sound a lot like a challenge on Fear Factor, but it’s just an episode of our daily lives. Unintended additives—indiscernible to the naked eye and unlisted on ingredient labels— squirm, crawl, fly, and plop into much of what we eventually put in our mouths. In fact, these unsavory morsels are so ...
    Rated: +2
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    7 Ways to Make Your Turkey Delicious

    Make your turkey the most delicious ever this year! When we say turkey, do you think stringy, dry white meat that makes you want to hurl? Well, we hear you. And we're here to change that. We've asked are chef friends, read through all our resources, and scanned the web for the best and latest in turkey tips to bring ...
    Rated: +1
  • +4

    How to Make Terrines

    How to Make Terrines
    Terrines, the shortened name of a dish known classically as pâté en terrine, are traditionally understood to be forcemeat mixtures baked in an earthenware mold with a tight-fitting lid. This preparation gets its name from its association with the material used to make the mold, once exclusively earthenware of unglazed clay, or terra cotta. Today, terrine molds are produced from materials ...
    Rated: +4
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    How to Make Pâté en Croûte

    How to Make Pâté en Croûte
    Making Pâté en Croûte Today, pâtés en croûte are often made in rectangular molds. The advantage of these molds is that they have regular dimensions and straight sides. This encourages even baking and helps reduce the chances of undercooking the dough. Another reason to choose a rectangular mold is the ability to make uniform slices. However, an oval pâté en croûte ...
    Rated: +6
  • +9

    How to Make Galantines and Roulades

    How to Make Galantines and Roulades
    Galantines, as we know them, have been popular since the time of the French Revolution (1789–99). The chef from the house of Marquis de Brancas, an M. Prévost, began producing the savory cold dish, made from boned poultry, sewn back into the bird’s skin, poached in a rich stock, and preserved in the natural jelly. The origin of the dish appears ...
    Rated: +9
  • +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
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    Ingredients in Making Sausage

    Ingredients in Making Sausage
    Sausages are made by grinding raw meats along with salt and spices. This mixture is then stuffed into the natural or synthetic casings. The original “containers” were formed from intestines, stomachs, and other animal parts. In fact, the Italian word for sausages, insacatta, literally means “encased.” Main ingredient The sausages in this chapter are made with pork, veal, beef, lamb, venison, ...
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    How to Classify Cheese

    How to Classify Cheese
    With so many cheeses available today, there are several categories by which they can be referenced. Milk type, country of origin, region, handling, aging, and texture are some of the various classification strategies that have been used. Although most experts agree that none of these classifications are completely adequate, so far no one has been able to come up with one ...
    Rated: +4
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    The Ultimate Guide to Food Safety

    The Ultimate Guide to Food Safety
    Foods can serve as carriers for many different illnesses. Use this guide, provided to Chef's Blade by The Culinary Institute of America, to learn everything you need to know about food safety. 1. Introduction 2. Food Pathogens 3. :/training/articles/229-regulations-inspection-and-certification
    Rated: +2
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    A Guide to Food Pathogens

    A Guide to Food Pathogens
    The specific types of pathogens responsible for foodborne illnesses are fungi, viruses, parasites, and bacteria. Fungi, which include molds and yeast, are more adaptable than other microorganisms and have a high tolerance for acidic conditions. They are more often responsible for food spoilage than for food-borne illness. Fungi are important to the food industry in the production of cheese, bread, wine, ...
    Rated: +6
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    Avoiding Cross Contamination

    Avoiding Cross Contamination
    Many food-borne illnesses are a result of unsanitary handling procedures in the kitchen. Cross contamination occurs when disease-causing elements or harmful substances are transferred from one contaminated surface to another. Excellent personal hygiene is one of the best defenses against cross contamination. An employee who reports for work with a contagious illness or an infected cut on the hand puts every ...
    Rated: +5
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    Concepts and Themes in Buffet Design

    Concepts and Themes in Buffet Design
    A buffet may center on a particular meal period, special occasion, holiday, or ethnic presentation. The event’s theme is typically the starting point for developing a plan for the buffet itself. Another fundamental decision is a menu that is developed around a theme. The season, weather, and the guests’ comfort and expectations hold together the theme. They have a direct impact ...
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    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
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    The Purpose of Sauces

    The Purpose of Sauces
    Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes. Introduce complementary or counterpoint flavors Sauces that are classically paired with particular foods illustrate this function. Suprême sauce is based on a reduction of chicken ...
    Rated: +3
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    How to Pair Sauces

    How to Pair Sauces
    Certain classic sauce combinations endure because the composition is well balanced in all areas: taste, texture, and eye appeal. When choosing an appropriate sauce, it should be: • Suitable for the style of service. In a banquet setting or in any situation where large quantities of food must be served rapidly and at the peak of flavor, choose a sauce that ...
    Rated: +1
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    Guidelines for Plating Sauces

    Guidelines for Plating Sauces
    • Maintain correct temperature. Check the temperature of the sauce, of the food being sauced, and of the plate. Be sure that hot sauces are extremely hot, warm emulsion sauces are as warm as possible without danger of breaking, and cold sauces remain cold until they come in contact with hot foods. • Consider the texture of the food being served. ...
    Rated: +1
  • +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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    Food Styling for the Holidays

    Christmas Mistletoe and Holly Hot Drinks (photo by K.K.) You’ve seen the photographs of all the holiday goodies that inspire you to cook a holiday meal or bring a desert to a holiday party. But have you ever thought about what goes into those photographs? In order to have photographs for a November or December issue in a magazine the ...
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