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    Chef Essentials: Brown Sauce

    Chef Essentials: Brown Sauce
    At one time the term brown sauce was equated exclusively with the classic sauces espagnole and demi-glace. Today it may also indicate jus de veau lié, pan sauces, or reduction style sauces based on a brown or fortified stock. Espagnole sauce is prepared by bolstering a brown veal stock with additional roasted mirepoix, tomato pinçage, and aromatics and thickening it with ...
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    Cures and Brines

    Cures and Brines
    Cure is the generic term used to indicate brines, pickling or corning solutions, or dry cures. When salt, in the form of a dry cure or brine, is applied to a food, the food is referred to as cured, brined, pickled, or corned. The term “corned” is less familiar now, but derives from the fact that the grains of salt used ...
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    The Ingredients for Preserving Foods

    The Ingredients for Preserving Foods
    From the editor: Food preservation techniques have always been intended to control the growth of microbes, halting the growth of some and encouraging the grown of others. This article summarizes the ingredients used to preserve foods. 1. Salt 2. Nitrates and Nitrites 3 Seasing and Flavoring Ingredients Salt The basic ingredient used by the garde manger to preserve foods is salt. ...
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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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    7 Food Science Facts

    Knowing food science principles will give you new tools to create exception dishes 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 these principles. Topics: 1. Egg Structure and Uses 2. Effects ...
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    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 ...
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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 ...
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    How to Judge, Prepare, and Marinate Foie Gras

    How to Judge, Prepare, and Marinate Foie Gras
    Foie gras is one of the world’s great luxury items. The earliest records of foie gras go back to 2500 B.C.E. The tombs dedicated to Ti, an Egyptian counselor to the Pharaoh, show scenes of Egyptians hand-feeding figs to geese. The first published recipe for pâté de foie gras appeared in Le Cuisinier Gascon, a cookbook published in 1747. Jean-Pierre Clause ...
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    Food Science Basics: Function of Cooking Fats

    Food Science Basics: Function of Cooking Fats
    Depending on their molecular structure, some fats are solid at room temperature, while others are liquid at the same temperature. Liquid fats are known as oils. Solid fats soften and eventually melt into a liquid state when exposed to heat. In addition to being a vital nutrient, fat performs a number of culinary functions. It provides a rich flavor and silky ...
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    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 ...
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    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 ...
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    The Cheese Making Process

    The Cheese Making Process
    For the most part, the only changes in cheese making since the early days have been in understanding how we can control the complicated interaction of various biological agents and processes, all integral to cheese making. The basic stages in the modern production process are: • Milk and its pretreatment, including homogenizing, pasteurizing, or heating • Acidification of milk, to change ...
    Rated: +8
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    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 ...
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    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 ...
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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 ...
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    Food Styling: Tools of the Trade Part II

    To follow up last month’s article on tools of the trade, here is a list of the larger items found in a food stylist’s kit. Heat Gun: This item is usually used to remove unwanted wall paper. The intense heat releases the glue under the paper in order to peel the paper from the wall. But in food styling it is ...
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    Food Science Basics: Forming Emulsions

    Food Science Basics: Forming Emulsions
    An emulsion occurs when two substances that do not normally mix are forced into a mixture in which one of the substances is evenly dispersed in the form of small droplets throughout the other substance. Under normal conditions, fat (either liquid oil or solid fat) and water do not mix, but these two substances are the most common ingredients in culinary ...
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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 ...
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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 ...
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    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 ...
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