Articles

  1. Featured

    5 Solid Reasons To Pick Cheap Citrus Juicers

    It is not necessary that every buyer is able to purchase a machine that is highly expensive. There is a lot of variety in best citrus juicer that can be explored and purchased from the market.
  2. Food Safety As Kitchen Culture

          So, you can filet 150lbs of chicken breasts in an hour. You can slice a clove of garlic into 50 transparent tiles with the tip of a 12-inch blade. You can even flip a loaded 24-inch wok without dropping a single broccoli floret! You may be impressive at a prep station or on the line, but are you equally impressive with your food safety and sanitation practices?      It can be as long as five years between renewals of our food handlers’/food safety manager licenses and certificates....
  3. Some Myths About Beef and Cattle

    I have read a few comments made by pro chefs and home cooks alike about beef and cattle that has encouraged my to write this article about the myths associated with cattle grown in the US.  Please bear with me as I am not a professional writer nor am I experienced in writing articles.  Before I begin, it is relevant to point out that I live in Kansas, which is located in the heart of cattle production here in the US.  Texas and Oklahoma are ranked 1 and 2 respectively in cattle production...
  4. Pastitsio-Greek "Lasagna"

    It’s time to dirty a few dishes. Okay, more than a few, but making pastitsio is worth the pile of pots and pans it requires to make it. If you are not familiar with pastitsio, it is a layered pasta dish, kind of similar to Italian Lasagna, most often associated with Greek cuisine although a similar dish can be found throughout the Mediterranean and Middle East. Often made with lamb, although beef is common also, the dish starts with a layer of pasta, then a layer of meat sauce, followed by...
  5. Fourteen Mistakes Made by Novice Instructors

    So here you are ... you've finally left the long hours of the food service industry behind you and you're now a Culinary Arts instructor. You're looking forward to having most evenings and weekends off. You're also looking forward to paid vacations that include four days for Thanksgiving, two weeks for Christmas, a week for Spring Break, and two months of summer vacation where you can kick back and relax. You've custom ordered a set of culinary jackets with your name emblazoned on the front...
  6. Perfect Choux Pastry

    Hello everyone! After 7 months of research and development for the perfect choux pastry formula, I would like to present to you, dear friends, the fruits of our labor. Enjoy! Department of Research & Development  The data contained herein is the intellectual property of the Joey Prats School of Baking & Pastry Arts Choux Pastry   Formula Yield: Makes 1,150 GRAMS OF CHOUX PASTRY DOUGH   INGREDIENTS SPECIFICATION WEIGHT BAKER’S % TRUE % WATER STILL MINERAL 200 GRAMS   80.00 %...
  7. Top Ten Cooking Myths

    Myths and misinformation abound in the cooking world. From old wives tales to supposed anecdotes, much of what we have been taught is just downright wrong. Many myths just lead to added steps and time to your food preparation, and in the long run, an inferior product. Although most of this information can be found all over the internet, it bears repeating as these myths just don’t seem to go away. Not only do I hear this misinformation repeated back to me time and again from novices and...
  8. Pesto v3.0

    Pesto v3.0 Jim Berman CCI Back in February, 2010, I came out with a couple of pieces on Pesto, that beloved amalgam of green, summer goodness. Since then, through many iterations, revisions and interpretations, I have changed my ways. Below is the original recipe, with a few changes in latitude and longitude. And there are some pictures thrown in, as well. My reflections are duly noted will make for more fodder when I circle back after even more recapitulations. No verbose history, origins...
  9. Eggnog Pie

    Christmas is just around the corner,  It's my favorite holiday, and time, of the year. Not only is it Christmas, but my wife and I celebrate our anniversary right around that time (Dec. 30th) along with my parents and grandparents. So, as you can see the holiday is a very special time for me. I figured I would start the Christmas season off with a simple pie recipe. While it may be simple, it packs quite a punch in the flavor department. I tend to not drink a lot of eggnog. I’m not a big...
  10. Serving iced tea with lemon.....

    This is a tutorial for all you servers and cook out there that serve a lemon garnish with iced tea. I have a problem understanding the mind set here. Most all places serve iced tea with a lemon twist or a lemon sliced into a wheel, hanging on the side of the glass or in a small ramekin.  While this may be pretty to look at, it is not functional. In a mixed drink, lemon adds flavor but only if its' juice is released. Other than that, it is a simple garnish.So here I am trying to use this...
  11. The Mystery Basket or How a Chef Interviews for a Job

    If you have ever watched a show like chopped, then you have an idea of what a mystery basket is.  It is an assortment of random ingredients that a cook or chef will have to cobble together to make a dish in a limited amount of time.  This lends itself to dramatic television.  The thing is the mystery basket is a pretty standard way to interview potential cooks and chefs in the industry.  I recently had a job interview that involved a mystery basket and it is a harrowing experience.  There...
  12. When Things Go Wrong A Guide To Fixing Kitchen Disasters

    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...
  13. Featured

    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...
  14. Work the line. Or not.

    Cooks aren’t heroes. A chef is no celebrity. The crew of a kitchen is a gaggle of socially awkward miscreants and hooligans. The only revelry is in our own heads and from the sideways glance of other cooks with culinary envy. We are in the spotlight of our own minds. To be perfectly clear, when you walk down the street wearing chefs’ whites, you are not being mistaken for wearing a bright blue cape and the paparazzi will not stalk you. Get over it. I cook for sustenance and to provide a...
  15. How To Make Roux Making Sense Of Food Thickeners Part II

    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...
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