Articles

  1. 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...
  2. 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...
  3. 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...
  4. 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    There are several wiki articles here presenting classic basics of knives, but thus far they’re all out of date.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...
  5. Mexican Food Recipes Carne Asada

    by: Ruben Urias There’s no better way to welcome the Spring and Summer weather than with outdoor grilling. Everyone has their favorite dishes, and each culture has a popular item. Among Mexican food fans, carne asada tops the list! When cooked briefly over the high heat of an outdoor grill, these thin cuts of beef brown beautifully and develop excellent flavor. With additional seasonings, these humble cuts of beef become something memorable! The cuts of meat you need for making carne asada...
  6. 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...
  7. Unveiling My Familys Secret Recipe For Homemade Hot Dog Relish

    Written by: Pam Grant During the summer and into the fall, an activity in which most of us participate is grilling up hamburgers and hot dogs. Thousands of these tasty, hand-held culinary staples are eaten annually. One of the most popular toppings to adorn your hot dog or hamburger is relish. We are all familiar with the traditional, green, pickle relish. But the term "relish" can actually be used to include any combination of chopped or ground vegetables or fruits that have been pickled...
  8. How To Tell If A Lobster is Male or Female

    About a year ago I was asked to teach a class on how to buy, kill and prepare fresh lobster. This is part two of the series and the first part focuses on how to buy, when to buy and how to store lobster. You can read that here:  How To Buy And Store Lobster​  When buying lobster, females are preferred because you get the roe (the eggs). The roe tastes quite good and is often used when preparing lobster. Telling a male from a female is pretty simple. Once you have a firm grasp, turn him/her...
  9. How To Clean Scallops In The Shell With Photos

    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...
  10. How to smoke ham hocks

    This past year we purchased our annual pig from our local farmer Anthony Bauer of Bauer Custom Meats. Typically we get the ham hocks smoked at the processing plant but this year I decided to smoke them myself. This is how I did it. First start out by creating a brine for the ham hocks. For my brine I use Brian Polcyn's brine from:  Charcuterie The Craft Of Salting Smoking And Curing​  The brine is like most typical brines which is water, salt, sugar and pink salt. You combine all the...
  11. 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...
  12. 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...
  13. Steak Cooking 101 (home/indoor) by a Pro

    Just thought for my first major subject post I'd talk about something we would do in the fine dining restaurants I worked in over the years. The number one question I would be asked time and time again is how to cook a proper 5 star dining experience steak. So I guess I should share it (though I am sure many people know how it is done and has been discussed here, perhaps my take will revive the style). First of all the cut: Look... there are a lot of cuts from NY Strip, Rib Eye, filet, and...
  14. 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...
  15. Quest for Zippy Mac Salad Recipe via kaneohegirlinaz

    By Kaneohegirlinaz So some of you may have been reading, I have been trying to get the correct proportions of a recipe from a restaurant in Hawaii. Zippy's is an institution on Oahu to be specific, they have many menu item at their fast food take-out locations as well as casual diners. One side dish that has been long coveted is their Macaroni Salad. Now, you may be thinking to yourself, yeah, so what? Why don't you Google Zippy's Mac Salad and see how many hits you'll get from us forlorn...
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