#culinary-technique

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#knife-skills #rate-my-chives #professional-cooking-standards #food-preparation #creme-brulee #honey-flavoring
Cooking
fromwww.theguardian.com
4 days ago

Perfect chopped chives are a status symbol for chefs. Can I learn to master green confetti'?

Properly chopped chives serve as a foundational culinary skill and indicator of overall kitchen excellence, with an Instagram account dedicated to rating chive-cutting technique attracting thousands of professional chefs.
Cooking
fromTasting Table
4 days ago

This Often-Overlooked Creme Brulee Addition Adds Unique And Sweet Floral Notes - Tasting Table

Adding honey to crème brûlée introduces nuance and depth while complementing the delicate cream, egg, and vanilla flavors with floral, fruity, or caramel notes depending on honey varietal.
Cooking
fromTasting Table
5 days ago

30 Recipes That Take Humble Foods To The Next Level - Tasting Table

Humble ingredients like potatoes, oats, and grits can create luxurious-tasting dishes through proper preparation techniques without expensive ingredients.
Cooking
fromBusiness Insider
3 months ago

I tried making a French omelette. This surprisingly easy breakfast dish is my new favorite way to eat eggs.

French omelettes can be quick and easy to prepare, producing a delicious, elegant breakfast that can become a versatile staple in a morning rotation.
Food & drink
fromFood & Beverage Magazine
4 months ago

The 3 Most Challenging Pasta Dishes According to Chefs and Industry Professionals - Food & Beverage Magazine

Cacio e Pepe, Scamorza Ravioli, and Busiate are benchmark pasta dishes requiring exceptional technical skill, precise technique, and justify premium pricing in food service.
Everyday cooking
fromTasting Table
4 months ago

The Only Way You Should Be Cutting A Tomato - Tasting Table

Always slice tomatoes horizontally against the core and use a serrated knife to prevent crushing and achieve clean, intact slices.
Cooking
fromTasting Table
5 months ago

The Meat That You Don't Actually Have To Cut Against The Grain - Tasting Table

Slicing chicken breast paper-thin with the grain yields tender, nearly imperceptible texture; thickness, not grain direction, determines chewiness in very thin preparations.
fromTasting Table
5 months ago

When Baking With Fresh Herbs, An Expert Suggests Applying Them According To This Characteristic - Tasting Table

Technically, you could just chop the herbs and fold them right into the batter, just know that they won't keep their bright pretty color once they're baked,
Cooking
fromTasting Table
5 months ago

Why Vinaigrette Clumps On Salad And How Jacques Pepin Avoids It - Tasting Table

Jacques Pépin, the legendary French chef and television icon, said that the trick is resisting the urge to whisk your dressing into oblivion. "People go berserk when the sauce is not homogenized together, but a vinaigrette should be separated so that you can toss the salad and the whole thing is glossy," he explains in this video on Instagram, while whipping up a simple vinaigrette with shallots, garlic, mustard, vinegar and olive oil.
Cooking
Cooking
fromLos Angeles Times
6 months ago

Don't throw out those cobs. For summer stock, make it with corn

Raw corncobs can be simmered into a golden, intensely flavored corn stock that preserves and amplifies corn taste while reducing food waste.
Cooking
fromTasting Table
6 months ago

Bobby Flay Is A Stickler Against One Time-Saving Cooking Technique - Tasting Table

Take time in the kitchen, avoid shortcuts, and follow fundamentals to ensure dishes are cooked properly, save time overall, and develop stronger chefs.
Cooking
fromTasting Table
6 months ago

Chefs Agree That Chicken Wings Are The Best Part For Making Stock - Here Are Their Tips - Tasting Table

Chicken wings provide meat, bone, and collagen for rich, gelatinous chicken stock; adding backs, feet, or necks builds greater flavor and body.
Cooking
fromTasting Table
6 months ago

One Simple Trick That Makes Homemade Seafood Stock Taste Richer - Tasting Table

Roasting seafood shells before simmering concentrates flavors through Maillard reaction, producing richer, sweeter, and more complex stock ideal for chowders, risottos, and bisques.
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