• Created on 2/16/10 by ckoetke

There are three major duckling breeds available in the United States: White Pekin, Muscovy, and Moulard. Knowing the differences between the various breeds can help chefs and restaurateurs select the best kind of duckling for their menu or personal needs. *Information courtesy of The Duckling Council (www.duckling.com) White Pekin: The industry leader, comprising roughly 95% of national duckling consumption Mild flavor Data reviewed and approved by the USDA shows that a 3.5 ounce skinless White Pekin duckling breast has only 140 calories and 2.5 grams of fat... read more

• Created on 2/16/10 by Nicko

There are a number of ingredients that I often wonder how anyone ever thought could be edible, or even tasty. Olives are one of these as when the olive comes off the tree, it is unbelievably bitter. Artichokes are another. Who would have looked at this oversized thistle and thought "Maybe this thorny flower bud, if handled and cooked correctly, could be a succulent treat?" or "Maybe if I cook it and scrape the leaves between my teeth, I could be treated to a sweet vegetal pulp?" The artichoke still is a mystery to most. If you grab a thorny variety incorrectly, you... read more

• Created on 2/16/10 by Nicko

In our last class session, we considered the importance of stock, discussed the fundamentals of stock making, and studied white stock in particular. In today's class, we will still be discussing stock, but will shift our focus slightly, concentrating on brown stock. Like white stock, brown stock has an extremely important role in cooking. It is indispensable and always on hand in all fine professional kitchens. Visualize the pungent brown sauce that accompanied a sautéed or grilled piece of red meat the last time you ate in your favorite upscale restaurant. Think of... read more

• Created on 2/16/10 by ckoetke

Part II Basics with the chef knifeMost chefs would probably agree that the chef knife is their most important weapon in the arsenal of kitchen tools. It is the professional chef's constant companion, a reliable side-kick. Aside from basic workhorse cutting, the chef knife is an extremely versatile knife capable of performing a wide range of different jobs. The chef knife can cut very delicate items as well as break small bones by using different ends of the blade. It can also dice, mince, or if necessary, reduce something to a virtual puree. I have even seen chefs in... read more

• Created on 2/16/10 by ckoetke

Part I Basics with the chef knifeI teach a lot of cooking classes. Without fail, at some point early on in the class, the following scenario transpires: I pick up my chef knife and mindlessly chop something. Maybe I just roughly chop up some vegetables or possibly reduce an onion to a finely minced mass. I have been doing it for years. . The knife feels comfortably familiar in my hand. My chef knife and I are and have been good friends for a long time. My left hand works in rhythm with the knife as it guides each cut. It's no big deal. Or is it? As I am chopping, the... read more

• Created on 2/16/10 by ckoetke

Serving medium rare to medium slices of duck breast has been the rage in restaurants from coast to coast for years. But how many times is this same duck served with a thick layer of tough fat crowning each slice? I imagine the response might be "very often" . Maybe you thought that duck (or rather the skin) was naturally chewy and best trimmed from each slice prior to consumption. About 10 years ago, I met Burt Culver, CEO of Culver Duck Farms. Burt has always had a mission to teach chefs how to cook duck breasts so that the meat remains medium rare to medium while... read more

• Created on 2/16/10 by nnellies

Uncultivated taste and manners. That's what you can expect from a wild Maine blueberry. The tiny wild, blueberries native to Maine and Eastern Canada have a sharper, more distinct sweet and tart flavor when compared with cultivated blueberries grown in other parts of the country. And they are wild: grown and nourished with whatever sun and rain nature dishes out that season. The lowbush, wild blueberry (vaccinium augustifolium) thrives in the glacial soils and northern climate of Maine and the Canadian Maritimes. Called blueberry barrens, these "fields" look like... read more

• Created on 2/16/10 by rhershon

Whether we realize it or not, we are all publicists. We represent and promote ourselves and our businesses every time we interact with other people. The image we project is our brand, and our brand dictates how customers feel about our products and services. In any industry, but particularly in the restaurant/hospitality market, a powerful brand is the key to long-term success-especially in a highly competitive market. Public relations is not just for large organizations. In the long run it's far less costly and often more effective than print or broadcast advertising. A... read more

• Created on 2/16/10 by Cristina7

When I was training in some of the great restaurants in France, I was amazed that all the scallops we purchased were in the shell, much like you would buy an oyster or mussel. They were beautiful specimens--tight and extremely sweet. It was all a romantic picture until I had to open and clean several cases of them as fast as I possibly could (the only working speed in these kitchens). Don't be misled--it's a tough job that ultimately yields a proportionally small amount of scallops. But what a prized delicacy it is. What we actually eat is only a small part of the... read more

• Created on 2/16/10 by Cristina7

Stock. It is essential to serious cooking. Walk into any restaurant that aspires to prepare fine cuisine and you will undoubtedly see a large pot of stock gently bubbling somewhere in the kitchen. In French cuisine, stock is so important that it is called "fond," which translates into "foundation." Chefs frequently compare cooking (and culinary training) to building a house. As any architect knows, a strong foundation, while never really seen, is of greatest importance. If the foundation is weak, what is built on it will be unstable--especially if it is destined to be... read more