Articles

  1. 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....
  2. 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...
  3. 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...
  4. 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...
  5. Thai Coconut Lime

    Love this dish because it’s so versatile. Swap out the veggies with whatever you want (or what you have in the fridge) and use any meat or you can skip the meat and make it vegetarian (I believe it even qualifies as vegan too.) You can make it as spicy as you like by adding Sriracha or rich as you want with the coconut milk. Really you can’t go wrong making this dish.
  6. 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.
  7. 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...
  8. 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 %...
  9. 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...
  10. 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...
  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. 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...
  13. 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...
  14. How Culinary Arts Teachers Decide What to Teach

    How do Culinary Arts teachers decide what to teach? What we teach and how we teach are delineated by several factors: Who is your employer?The availability of tools and equipmentTime available for hands-on instructionYour budgetYour skillsClass compositionFood allergies Who is your employer? Many schools particularly at the post-secondary level (especially if they’re part of a chain of schools like the Culinary Institute of America) will have a preexisting curriculum. What is a curriculum? A...
  15. 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...
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