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When Things Go Wrong A Guide To Fixing Kitchen Disasters

  • by PeteModerator

Written By Chef Peter Martin Let's face facts; we have all had our fair share of kitchen disasters, even us “professionals”, though we might not admit it.  From food being too salty, to scorched soups, to broken hollandaise, disasters do, and will, happen.  The good news is that many of these so-called “disasters” can be fixed relatively easily, with only a few that are beyond salvaging.  Below is a list of some of the most common kitchen disasters and how to fix them. Too Salty From thinking the recipe said tablespoons instead of teaspoons, to being distracted and... read more

How To Cook Sweetbreads The Supreme Offal

Sweetbreads, the Supreme Offal We've seen everything good today ...... we even ate pancreas! - Ferris Beuller Sweetbreads are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They are the most versatile of offal meats and can be prepared using virtually any cooking method. They can be sautéed, braised, poached, grilled, fried, and even roasted. In addition to center of the plate entrees, sweetbreads can figure prominently in hot or cold appetizers, stews, salads, pates, terrines, and sausages. These tender... read more

The Advantages And Disadvantages Of Copper Cookware

Brightly burnished copper makes some of the most beautiful cookware that you can have for your home.  But is it the right type of material for your kitchen?  We’ll discuss the advantages and disadvantages of copper cookware, to help you make your decision. Advantages of Copper Pots and Pans Copper is used by many professional chefs because of its superior heat conductivity.  Hot spots are pretty much unheard of in copper pots and pans, and you can reach very precise heats. What this means is that as you change the temperature on your stove top, the temperature of the... read more

Japanese Knives 101

There are several wiki articles here presenting classic basics of knives, but thus far they’re all out of date. Something has changed lately — something big. That’s the advent of high-quality Japanese knives. This wiki is intended to give you some fundamental information about these knives. There are a number of people on this website who know a great deal about Japanese cutlery, who ought to join in and fix or add things. Table Of Contents [if anyone can figure out how to make this clickable to skim through, please do so!] What’s The... read more

Culinary School Resource

Jackets And Toques The History Of The Chef Uniform

  Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, checked pants and double-breasted jacket. Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and worn without much thought. However, many may find that the origin and reasons behind traditional chef's attire are as interesting as it looks. Much of the chef's uniform has developed out of necessity. The jacket, for example, is double-breasted so it can easily be reversed to hide stains that may... read more

How To Make Flavored Oils

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... read more

Cuts Of Beef Defined

Comprehending all the different cuts of beef can be a little confusing.  For example, did you know that a strip steak, New York strip, Kansas City steak, club steak, shell steak, and top loin steak all come from the same section of beef?  Who wouldn't be confused with such jargon?  The diagram below depicts all the cuts found on your typical bovine.  Beef is muscle tissue.  The first thing that must be understood is that frequently used muscles are tougher and generally require long, slow, moist heat cooking methods to loosen their connective tissue, while lesser used... read more

How To Make Roux Making Sense Of Food Thickeners Part Ii

  • by PeteModerator

Written By Chef Peter Martin In Part I of this series on food thickeners we looked at a variety of different items that can be used for thickening.  In this part we will be focusing exclusively on flour, as a thickener, as that is what most people turn to when something needs thickening.  As stated in Part I, flour is not the thickener of choice for everything.  Fruit sauces, clear soups, certain meat glazes, and many pie fillings are just a few examples of items that do not do well being thickened with flour.  On the other hand gravies, many sauces and a whole variety... read more

How To Can Meat Aka Jar Meat

Written by Pam Grant   DISCLAIMER: The preparation described below is a raw pack, pressure canning method of preserving meat. The newest versions of The Ball Canning Guide no longer recommend a raw pack method. For safety reasons, they recommend using a method which slightly precooks the meat prior to canning. After careful consideration, our family has opted to use the method we have used for years with a few changes in pressure canning times. If you plan to try canning meat, be advised that canning methods, cooking times, and preparations do change and you... read more

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