*Click on the photo to pull up a pdf printable! Smoke point is essentially the point where the oil begins to smoke; anddegrade. Not only can it impart a burned flavor on your food, but it also removesbeneficial nutrients from the oil and can be harmful to your health. As a general rule of thumb, the more refined the oil is, the higher of asmoke point it has. This is because the refining process removes impuritiesthat can cause the oil to smoke. The higher the smoke point, the more cooking ... continue reading...
Capsule Cookware
Forget the name Fry pan, saute pan, skillet are names I have seen used and marketed interchangeably. What you need to pay attention to is not what they call it, but its characteristics. When you are using a "dry cooking" method on the stove, you want a pan that is wider than it is tall so moisture in your food can evaporate and give you that golden brown crust of heaven. (aka my BFF Maillard reaction) Maintenance Even if it says dishwasher safe, don't put it there if you want it to last (unless ... continue reading...
All About Salts
What Table salt - Most commonly used. Has dense cubes and doesn’t adhere well to food. Some have iodine added and can taste a bit metallic Kosher Salt - Traditionally used in the Jewish "Koshering process" to draw blood out from the meat of the animal. Lighter and airy, contains no additives. Himalayan Pink Salt - From Pakistan, similar to table salt, but the impurities actually make the hue pink. Much more expensive due to it being touted as healthier. Sea salt - It is collected ... continue reading...
How To Buy And Cook Beef
When it comes to buying beef, a lot of times, the names you see on the package are actually cooking preparations: "London Broil", "Minute Steak" or even "Beef Stew". You need to know what cut of beef it is; what part of the animal it is from in order to determine what cooking method to use. Meat should have good color and appear moist and shiny. Packages should be free from any punctures and not have any unpleasant odors. As a general rule, the more exercised the muscles are, they need "low and ... continue reading...
Mise En Place & Efficient Kitchen Tips
I used to work with a young Chef at Osteria Del Circo, and he would always tell me things like "work swiftly, not quickly" and "work smarter, not harder". I'll never forget it because HOW you do things really matter.An efficient kitchen is a smoothly run kitchen. The definition is as follows: ef·fi·cient/əˈfiSHənt/adjective achieving maximum productivity with minimum wasted effort or expense. (of a person) working in a well-organized and competent way. 1. Mise en place and organization is at ... continue reading...
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