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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
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    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
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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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    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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    Chef Essentials: White Sauce

    Chef Essentials: White Sauce
    The white sauce family includes the classic sauces velouté and béchamel, both produced by thickening a liquid with roux. A classic velouté, which translates from French as “velvety, soft, and smooth to the palate,” is prepared by flavoring a white stock (veal, chicken, or fish) with aromatics and thickening it with blond roux. In Escoffier’s time, a béchamel sauce was made ...
    Rated: +2
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    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
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    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
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    Menu Development for Healthy Cooking

    Menu Development for Healthy Cooking
    Before you can develop healthy recipes, you need to create a menu for your operation. The number and type of healthy offerings will depend on several interrelated factors that center around the type of establishment and your clientele. Chefs today work in a variety of non-restaurant venues. You may work at a spa, on a cruise ship, at a resort hotel, ...
    Rated: +9
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    Chef Essentials: Beurre Blanc

    Chef Essentials: Beurre Blanc
    Traditionally, beurre blanc is prepared as an integral part of the shallow- poaching process, using the reduction cooking liquid (cuisson). Another common practice is to prepare a reduction separately and make the beurre blanc in a larger batch so it can be used as a grand sauce on which derivative sauces are based. As with hollandaise, beurre blanc derivatives are prepared ...
    Rated: +3
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    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
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    North Indian Culinary Secrets

    North Indian Culinary Secrets
    You’ve probably read the previous piece on North Indian breads. This article focuses on North Indian cooking, which includes cooking style, spices used, terminology and some common foods. North Indian cooking is nearly always quite spicy and uses a large number of spices in any given dish. The terms used for various dishes are normally descriptive of the food itself like ...
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    Hazard Analysis Critical Control Points (HACCP)

    Hazard Analysis Critical Control Points (HACCP)
    HACCP stands for Hazard Analysis Critical Control Points, which is a scientific state-of-the-art food safety program originally developed for astronauts. HACCP takes a systematic and preventive approach to the conditions that are responsible for most food borne illnesses. It is preventive in nature, anticipating how food safety problems are most likely to occur, and taking steps to prevent them from occurring. ...
    Rated: +5
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    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
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    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
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    Techniques for Meats, Poultry, Fish, and Shellfish

    Techniques for Meats, Poultry, Fish, and Shellfish
    More than 200 types of fish are caught in and around the United States. Some are naturally lean, others oily; some have a delicate flavor, others are almost meaty. A fish’s skeletal structure helps to determine how it will be cut up for marketing, but its fat content is the most important distinction for cooking. The best way to pair a ...
    Rated: +4
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    6 Ways to Care for Your Knives

    6 Ways to Care for Your Knives
    Assembling a personal collection of knives is one of the first steps in becoming a professional. Just as an artist or craftsperson gathers together the tools necessary for painting, sculpting, or drawing, you will need to select knives that allow you to do your work in the safest and most efficient way. The knives you choose will become as important to ...
    Rated: +4
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    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
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    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
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    States and Function of Water in Cooking

    States and Function of Water in Cooking
    Water is the primary substance in most foods. Fruits and vegetables contain up to 95 percent water; raw meat is about 75 percent water. At sea level, pure water freezes (becomes solid) at 32°F/0°C and boils (turns to water vapor or steam) at 212°F/100°C. Boiling leads to evaporation, which makes reduction possible. Water is a powerful solvent. Many vitamins, minerals, and ...
    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