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The organic food industry in the US alone is worth billions in sales every year. The market for organic food in the US has grown by more than 1000% since the 1990's. It seems there's an organic version of just about everything sold in the marketplace these days. But, the question is "are these products really organic?"
In order to answer that question, we must first develop an accurate understanding of what the US Government's definition of the word "organic" is and how the Organic...
How Do I Thicken My Soup?
Slurry-finished by nicko posted Dec 29, 2018 at 9:42 AMWe rarely think when it comes to thickening soups and sauces. We usually just reach for that box of cornstarch are whip up a quick batch of roux, never really thinking of what we are doing. But do you really understand when to use one thickening agent over another? Why do most gravies use flour or a roux and why do many fruit desserts use cornstarch, arrowroot or tapioca?
In part I of this series we will...
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...
Bringing Technology to the Kitchen
A computer is handy for a cook FOR the kitchen in streaming cooking shows or tutorials off of youtube. It's a great resource for new recipes or for your old family recipes as well.
But a computer hasn't been handy to have IN the kitchen. A keyboard to fill with debris and spills, same for the mouse. And where do you put the monitor? Not to mention all the cables.
Now with smartphones and tablets, you have some options to help you out smoothly and...
There are several wiki articles here presenting classic basics of knives, but thus far they’re all out of date.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...
Japanese root (わさび（山葵, old form 和佐比; Wasabia japonica or Eutrema japonica). Used for its pungent, horseradish-like flavor.
Outside of Japan, wasabi is known nearly exclusively in the form of a moist blob of green material served to accompany sushi or sashimi. In Japan, it has a somewhat wider usage, sushi being after all something of a regional food, but the root is so expensive that it is principally used similarly, i.e. with raw fish.
To prepare fresh wasabi,...
Miso soup (misoshiru 味噌汁) is one of the fundamental staples of Japanese cuisine. For many older or more traditionally-minded Japanese people, a meal isn’t complete without rice and miso soup. Fortunately, miso soup is very easy to make.
The ingredients are very simple: dashi, miso, and garnishes.
Dashi: for ordinary home-brew miso soup, the finest dashi is not really necessary, but the powdered stuff is really so inferior that it will not give acceptable results — sort of like...
Dashi (出汁) is arguably the most important fundamental ingredient in Japanese cooking, the basis of misoshiru (miso soup), sauces, and simmering liquids. It is an infusion (like tea) best thought of as comparable to stock. Like stock, dashi is best made rather than purchased, and indeed most of the premade or semi-premade dashi that you can find is mediocre at best: premade dashi is to dashi as a bouillon cube is to stock. Fortunately, dashi is not difficult to make, though finding good...
Need inspiration as to what to post as your corn starch inspiration? See below:
Asian Stir Fry
Cayenne Coconut Crusted Chicken
Gluten Free Waffles
Ready to submit your own inspirational recipe for a chance to win a $25 gift card??
Head over to our thread by clicking here: [URL]https://cheftalk.com/threads/food-challenge-argo®-corn-stratch-win-25-gift-card.98373/[/URL] or click the "Discussion" tab in the upper-right corner of this page, under the title of the thread.
OFFICIAL CONTEST RULES
Sponsored by ACH Food Companies, Inc. (“Sponsor”).
NO ENTRY FEE. NO PURCHASE NECESSARY TO ENTER OR WIN. The Contest begins at 12:00 AM Pacific Time (“PT”) 06/10/18 and ends at 11:59:59 PM PT 07/15/18 (the “Contest Period”).
1. Eligibility: The “Food Experiment Challenge: Patak’s Authentic Indian sauces, pastes, chutneys, and pickles” Contest (the “Contest”) is open to legal residents of the fifty (50) United States or the District of Columbia, aged eighteen (18 or...
Corn starch gives this chicken an extra light and crunchy coating
Ginger and lime make this a flavorful and versatile dessert sauce. Delicious served over ice cream, fresh gingerbread, pound cake, cheesecake or blonde brownies.
All the flavors of the popular cocktail in a versatile dessert sauce. Delicious served over ice cream, fresh gingerbread, pound cake, cheesecake or blonde brownies.