The Basics and Beyond
One of the beauties of studying
food is that it is a never-ending education. There is
always something new to learn. Here we will look at
many culinary tips and techniques ranging from cooking
basics to more complex skills used by gourmet chefs.
Technique
for Summer Flower Butter
This is a simple yet elegant way to present butter at
your dinner table. It can add a subtle sweet floral
taste when added to sautéed or grilled vegetables.
Herb
Brush for Basting
Although all garnishes should be edible, this little
tip will show you a functional garnish. If you meal
has a sauce or glaze, you might wish to place the tip
of this herb basting brush along side.
Decorative
Floral Ice
Using edible flowers or fresh herbs in your ice cubes
will work best if you take the time to match the color
and flavor of the flowers with the beverage being served.
Port
Poached Pears with Gorgonzola and Hazelnuts
Step-By-Step Recipe
This versatile dish can be an appetizer, but I prefer
to serve it as a cheese course. The spicy sweetness
of the port soaked pears has a lovely counterpoint in
the Gorgonzola.
Mise
en Place - Order from Chaos
One of the fundamentals of cooking is the "Mise
en place" pronounced (Meez-ahn-plass) which literally
translates from the French to mean "setting in
place"
How
to Peel and Mince Garlic (external link will
open in a new window)
A simple demonstration with photos of peeling and mincing
garlic.
Pasta
with Rustic Walnut Sauce Step-By-Step Recipe
A traditional Italian recipe that uses lightly toasted
walnuts in a simple but delicious sauce for pasta. Very
rich!.
Using
Chef's Knives (external link will
open in a new window)
Some basic knife techniques from Christopher Koetke
to gain confidence in your cutting skills. He provides
some great demonstrative photos to guide you along.
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