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How To Make Flavored Oils

Articles
in Cooking Articles
Contributors: jdraz

As cuisine progresses through the post nouvelle era, a trend in alternative sauces has been established. Juices, salsas, relishes, syrups and broths have, in many instances, taken the place of traditional sauces. One of the most effective sauce alternatives is infused oils. The smooth richness of an infused oil contributes a luscious mouth feel to foods with which it is combined. More importantly, because the flavor essences of many of our favorite ingredients are fat soluble, oils are an ideal flavor carrier. Fat is the best vehicle for the flavor notes of many herbs and spices. Along with being an excellent carrier of certain flavors, the popularity of infused oils is also due to the dramatic impact they can add to plate... » read more

need help finding the perfect convection oven

forum discussion
in Cooking Equipment
started by shredderfree

Hi, I just joined this forum here, been slowly buying cooking equipment for home use, we have a Cuisinart TOB195 for about 4 years now, it's still working good, but we need something bigger, think a Cadco 350 oven would be a direct replacement? looking for a half size, or would that be an overkill? considering it takes longer to warm up this it takes to bake with my current oven. other options i have would be the Breville 800, but not sure if the size is that much bigger though. please let me know of any options i missed, thanks, » read more

Laotian Cuisine, Recipe name meanings?

forum discussion
in Professional Chefs Forum
started by Jumper

Hello there, I am a retired Chef who took to traveling the world in another career after catering college:-) My question is about Laotian and Thai style foods and the meanings of the recipe names?. To explain, Some time ago I ate Laotian foods and noted the names as I really liked the taste, sadly now I cannot locate recipes with the same names from Laos in books or on line but can find similar names but with different ingrediants from Thailand. As I know no one from these countries my self I am hoping a chef or viewer might be able to help please? Recipes. Kua Pho Jae Kue See Ew Kua Kao Any and all help appreciated re this question and recipes would be... » read more

Questions about culinary school!

forum discussion
in Culinary Schools \ Culinary Students
started by jkojos

My name is jordan, im a 15 year old from sarasota florida who's dream is to become a chef. Cooking is something that drives me to push myself harder than anything and try and accomplush new things. I just have a few questions for you. First, i was wondering your opinion on schools. For instance, would it be a better decision to go to a school like the CIA or to go somewhere smaller such as keiser university where i would be able to get more work experience in the industry. Also, any just advice you have would be very much appreciated. » read more

looking for a "loose" crumb whole wheat bread

forum discussion
in Pastries and Baking General
started by siduri

There's a bakery near my daughter's place in london, just a simple bakery like any other, that makes, of course, bread. It makes typical english bread, in a bread pan, that can be sliced for toast or sandwiches. It, unlike american sandwich bread, doesn't have sugar or milk. It's got a loose crumb, so when you toast it it gets nice and crispy outside, and stays a little soft inside, and is light, not dense. We generally make a variation on the "no knead" artisan type bread, but it tends to be a bit chewy (i like that for eating bread, bread to sop up sauces or oil, salad dressing, etc and generally to eat with a meal without butter) and occasionally i make an american style sandwich bread, but it's got milk and a little... » read more

I need Advise on fryers please!!!

forum discussion
in Cooking Equipment
started by NewBistro

I am opening a bistro and i am currently working on my kitchen design and layout. I have decided on buying a deep fryer with a double tank. But i am not sure if a counter top variety or a stand up would be better for what we are doing. I am considering a counter top electric for the extra space and from what i have read electric seems more energy efficient. Can anyone list the operating differences between a standup and a counter top fryer? Also does an oil filtration system work with a counter top model? » read more