#chef-tips

#chef-tips

Cibotica's flagship product, the Remy, is distinguished by its ingredient-agnostic technology, allowing it to dispense any ingredient accurately and efficiently. This system can assemble up to 300 bowls per hour and reduce labor costs by up to 30%, while also minimizing food waste by 50% through precise AI-driven portioning.

"I was fed up with the kitchen thinking they were better than front-of-house. It's such a common thing in restaurants, and I hate it."

Raw cookie dough is disgusting. Cookie dough tastes better cooked. Why would you leave it in its untransformed, its nascent state, when 10 minutes in the oven turns it into something that is the food of the gods?

Flytrex has partnered with Little Caesars to revolutionize pizza delivery, utilizing Sky2 drone technology to deliver family-sized pizza orders within minutes, enhancing customer experience and efficiency.

Crown Maple's introduction of Brown Butter-flavored maple syrup demonstrates that sometimes the most powerful moves are those grounded in consumer insight and strategic restraint.

Garlic scapes are flavorful and versatile flowers that possess subtler notes of alliums like onions and garlic. They can be used in many recipes.

Red mullet is a semi-fatty fish that may not be very familiar or easily accessible for home cooks unless you have the right vendor. It's best cooked whole and can be marinated with chili, garlic, and thyme for several hours or overnight to develop its flavor.

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

Of the five mother sauces, velouté is extremely under-appreciated and not talked about enough. It's what we as Americans call gravy, which we know has so many various uses. Velouté, which means velvety in French, is made with a light roux (or a mixture of flour and fat, like butter), stock or broth, and some seasoning like salt and pepper, and a bay leaf.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.