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  • +9

    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 ...
    Rated: +9
  • +8

    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 ...
    Rated: +8
  • +2

    Storing and Purchasing Fresh Produce

    Storing and Purchasing Fresh Produce
    Fruits, vegetables, and herbs have always been an important part of the human diet, but consumers today are more aware than ever that these foods are nutritional powerhouses. They provide impressive amounts of complex carbohydrates, fiber, water, vitamins, minerals, and phytochemicals, often with very little fat, modest amounts of protein, and no cholesterol. They come in a breathtaking array of flavors, ...
    Rated: +2
  • +8

    How to Hold a Knife

    How to Hold a Knife
    I’ve taught scores of cooking classes over the years and if I had a dollar for every student with an improper grip on a knife, I could buy…well, I could buy something that costs A LOT of money. But no matter the class subject, no one leaves one of my cooking classes without being shown the correct way to hold a ...
    Rated: +8
  • +9

    Issues in Ingredient Selection

    Issues in Ingredient Selection
    Chefs consider a number of things when they decide what foods to buy and where to buy them. Menus and daily production needs dictate the ingredients. Beyond that, chefs consider quality, cost, and availability. Today’s chef also needs to think about how foods were raised or grown, the ways in which they were processed before they arrived at the restaurant, and ...
    Rated: +9
  • +3

    Healthy Cooking Techniques Guide

    Healthy Cooking Techniques Guide
    Properly cooked foods should be full of flavor and texture. They should also look appealing. You can easily achieve these goals by pairing ingredients and cooking methods to maximize flavor, texture, and appearance. If healthy cooking is a goal, you should also plan to minimize nutrient loss. In most cases, traditional cooking methods are well suited to healthy cooking. The exceptions ...
    Rated: +3
  • +12

    Kitchen Slang You Need to Know

    There is slang for everything in the kitchen; will you know what you're talking about? Chefs speak in a language that is specific to the kitchen, and you're not going to learn it by going to culinary school or reading culinary texts. So Chef's Blade has worked with industry professionals to bring you this introduction to culinary slang as well ...
    Rated: +12
  • +1

    How to Make Vinegrette

    How to Make Vinegrette
    Making a vinaigrette is more technique than recipe. Once you know the basics, you’re free to mix up the ingredients (no pun intended) to suit your tastes and salad. Think of a vinaigrette as a sauce. It should enhance, not dominate, the flavors in your salad. A basic vinaigrette consists of two key ingredients – fat and acid. The fat is ...
    Rated: +1
  • +48

    Food Science Basics

    Food Science Basics
    There are dozens of scientific principles at work during the cooking process. As an introduction to the topic of food science, this guide, provided to Chef's Blade by The Culinary Institute of America, provides an overview of the most basic of these principles. Sections: 1. Heat Transfer 2. Egg Structure and Uses 3. Effects of Heat on Starches & Sugars 4. ...
    Rated: +48
  • +4

    Healthy Cooking Ingredient Selection Issues

    Healthy Cooking Ingredient Selection Issues
    Chefs consider a number of things when they decide what foods to buy and where to buy them. Menus and daily production needs dictate the ingredients. Beyond that, chefs consider quality, cost, and availability. Today’s chef also needs to think about how foods were raised or grown, the ways in which they were processed before they arrived at the restaurant, and ...
    Rated: +4
  • +13

    Food Science Basics: Heat Transfer

    Food Science Basics: Heat Transfer
    Cooking is the act of applying heat to foods to prepare them for eating. When foods are cooked, changes in flavor, texture, aroma, color, and nutritional content occur during the process. There are three ways that heat is transferred to foods. Conduction is the direct transfer of heat between adjacent molecules. An example of conduction is cooking on a flattop range. ...
    Rated: +13
  • +4

    Food Science Basics: Egg Structure & Uses

    Food Science Basics: Egg Structure & Uses
    The egg is composed of two main parts, the white and the yolk. Various membranes help keep the yolk suspended at the center of the white and help prevent contamination or weight loss through evaporation. Whole eggs, as well as whites and yolks separately, play a number of important culinary roles. Whole eggs are used as the main component of many ...
    Rated: +4
  • +2

    How to Make Forcemeats

    How to Make Forcemeats
    One of the basic components of charcuterie and garde manger items is a preparation known as a forcemeat. A forcemeat is a lean meat and fat emulsion that is established when the ingredients are processed together by grinding, sieving, or puréeing. Depending on the grinding and emulsifying methods and the intended use, the forcemeat may have a smooth consistency or may ...
    Rated: +2
  • +9

    A Guide to Kitchen Safety

    A Guide to Kitchen Safety
    In addition to the precautions necessary to guard against food-borne illness, care must also be taken to avoid accidents to staff and guests. The following safety measures should be practiced. Health and Hygiene Maintain good general health with regular checkups. Do not handle food when ill. Keep any burn or break in the skin covered with a clean, waterproof bandage. Cover ...
    Rated: +9
  • +10

    Regulations, Inspection, and Certification

    Regulations, Inspection, and Certification
    Federal, state, and local government regulations work to ensure the wholesomeness of the food that reaches the public. Any new foodservice business should contact the local health department well in advance of opening, to ascertain the necessary legal requirements. Some states and local jurisdictions offer sanitation certification programs. Regulations and testing vary from area to area. Certification is often available through ...
    Rated: +10
  • +2

    Food-Borne Illnesses

    Food-Borne Illnesses
    Foods can serve as carriers for many different illnesses. The most common symptoms of food-borne illnesses include abdominal cramps, nausea, vomiting, and diarrhea, possibly accompanied by fever. These symptoms may appear within a matter of hours after consumption of the affected food, although in some cases several days may elapse before onset. In order for a food-borne illness to be declared ...
    Rated: +2
  • +3

    Color Me Delicious: How Food’s Hue Affects Its Taste

    Color Me Delicious: How Food’s Hue Affects Its Taste
    Anyone who doubts that a food’s color affects how it tastes probably wasn’t alive in the early ’90s to witness one of the most infamous gustatory debacles in history. Intellectually, it’s easy to think that the color of a food shouldn’t affect how it tastes, but that was proven false when Crystal Pepsi hit the market. Except for its lack of ...
    Rated: +3
  • +38

    Knives 101

    Knives 101
    There's a reason why we named our site Chef's Blade—because the knife is the single most important tool in the kitchen. This guide, prepared for us by the Culinary Institute of America, is designed to help you navigate the ins-and-outs of choosing a knife, taking care of it, and keeping it sharp. 1. The Parts of a Knife 2. Types of ...
    Rated: +38
  • +8

    5 Reasons We Taste What We Taste

    Food isn't the only factor that plays into why we taste what we taste. In the world of food, flavor is king. If it doesn’t taste good, we don’t want to eat it. Our survival depends on the fact that we keep eating food because it tastes good. Scientists say the tongue can distinguish only 5 primary tastes: sweet, salty, ...
    Rated: +8
  • +2

    Food Styling: Tools of the Trade

    Food Styling: Tools of the Trade
    A food stylist’s kit is his/her lifeline. A well-equipped kit will help a job go smoothly and easily. There are things on the list below that one might think odd to use with food but, rest assured, every single item on this list is vital to food styling in one way or another. There are a few obvious things such as ...
    Rated: +2