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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
  • +2

    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
  • +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
  • +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
  • +30

    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: +30
  • +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
  • +4

    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
  • +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
  • +5

    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
  • +8

    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 ...
    Rated: +8
  • +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