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  • +1

    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
  • +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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    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 ...
  • +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
  • +2

    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
  • +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
  • +3

    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 ...
    Rated: +3