Forcemeats and their Binders, Fats, and Seasonings
The Culinary Cook - Professional Cooking for Everybody
by TheCulinaryCook
1y ago
Forcemeats and their Binders, Fats, and Seasonings In charcuterie, forcemeats are central to the what charcuterie is all about. As part of our charcuterie portion, we will go through the various types of forcemeats. A forcemeat is a preparation made from uncooked ground meats, poultry, fish or shellfish, seasoned, then emulsified with fat. Forcemeats are the primary ingredient used to make pates, terrines, galantines and sausages. The word forcemeat is derived from the French word farce, which means stuffing. Depending on the preparation method, a forcemeat can be very smooth an ..read more
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How to Cook Fish On Stovetop or Oven
The Culinary Cook - Professional Cooking for Everybody
by TheCulinaryCook
1y ago
How To Cook Fish on Stovetop or Oven Knowing how to cook fish is a skillset that requires finesse and an understanding of the basics of cooking. As always, we go a bit further than other sites and show you how to properly choose your fish, the best way to season, and to use your fundamental cooking skills to cook off your fish either on the stovetop or in the oven. Selecting Your Fish (Purchasing & Storing Fish) Depending on where you are purchasing your fish, there are some basics to follow to ensure that you are picking the proper cuts. While we will not go into the specifics of the what ..read more
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Dalstrong Chef Knives Reviewed: After One Year, Do They Hold Up?
The Culinary Cook - Professional Cooking for Everybody
by TheCulinaryCook
1y ago
Dalstrong Gladiator Series & Shogun Series X Review If you have been in the market for picking up a new chef’s knife, you have undoubtedly seen the Dalstrong brand show up continuously in your search on Amazon marketplaces. No one would blame you for not knowing the Dalstrong brand, as they are relatively new to the chef knife scene in general. Buy Dalstrong Gladiator Chef Knife – $59.40 Buy Dalstrong Shogun Series X Chef Knife – $129.43 If you have been wondering about the longevity, quality and durability of the Dalstrong Gladiator Series and Shogun Series X, have no fear as The Culina ..read more
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How to Make Terrine Easy and Simply
The Culinary Cook - Professional Cooking for Everybody
by TheCulinaryCook
1y ago
How to Make Terrine Traditionally, a pate was a fine savory meat filling wrapped in pastry, baked and serve hot or cold. A terrine was considered more basic, containing coarsely ground and highly seasoned meats baked in a water bath in an earthware mold and generally served cold. The dishware used is also called a terrine, derived from the French word terre, meaning earth. Today, the term pate and terrine are used almost interchangeably. Terrine cookware comes in a variety of shapes and sizes. Pates that are not baked in a crust can be prepared in standard metal loaf pans of any shape, althoug ..read more
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Forcemeat Preparation & Equipment
The Culinary Cook - Professional Cooking for Everybody
by TheCulinaryCook
1y ago
Forcemeat Preparation Methods Delicious forcemeats are a staple in certain cultures and a mainstay in the majority of finer dining. The world of forcemeat is wide and there is a lot to cover. The most popular usage of forcemeats is used in sausages and cured meats such as deli meats. Equipment for Preparing Forcemeats To prepare forcemeats properly, you should have a food chopper or food processor and a heavy-duty drum sieve with a metal band. You will also need a standard meat grinder or meat-grinding attachment with various-sized grinding plates. We have put together an easy-to-use moderatel ..read more
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Coffee and Espresso: The Full Disclosure
The Culinary Cook - Professional Cooking for Everybody
by TheCulinaryCook
1y ago
Coffee and Espresso Preparation Methods In our previous article, we introduced some coffee basics which included different beans, types of coffee and the different roasts. This helped you understand some of the history behind coffee and how the different roasts can affect flavor. In your culinary journey, this becomes important as it allows you to pair proper foods with the right coffee. Today we will discuss the different methods in which coffee and espresso are prepared. We will go over the types of brewing, including drip brewing and espresso brewing. As avid coffee drinkers, we have also ..read more
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Dalstrong Chef Knives Reviewed: After One Year, Do They Hold Up?
The Culinary Cook - Professional Cooking for Everybody
by admin
1y ago
Dalstrong Gladiator Series & Shogun Series X Review April 2019 | The Culinary Cook If you have been in the market for picking up a new chef’s knife, you have undoubtedly seen the Dalstrong brand show up continuously in your search on Amazon marketplaces. No one would blame you for not knowing the Dalstrong brand, as they are relatively new to the chef knife scene in general. [ul type=cart] Buy Dalstrong Gladiator Chef Knife – $59.40 Buy Dalstrong Shogun Series X Chef Knife – $129.43 [/ul]   If you have been wondering about the longevity, quality and durability of the Dalstrong Gladi ..read more
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Top 8 Mistakes Amateur Cooks Are Making
The Culinary Cook - Professional Cooking for Everybody
by admin
1y ago
Top 8 Mistakes Amateur Cooks Are Making 1. Cutting With a Dull Knife When I first began cooking in kitchens, I found that almost all of the knives that I used would be terribly dull. This would cause a lot of issues with the food that was being prepped, with tomatoes being squished instead of sliced. This caused many of the cooks to apply a great amount of pressure on the knife when cutting, which can cause knife accidents. A dull knife is a dangerous tool. Always keep it sharp and avoid the slips that could severely cut you. A knife’s edge should do the cutting and you should only have to app ..read more
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The Basics of Pies and Crusts
The Culinary Cook - Professional Cooking for Everybody
by admin
1y ago
The Basics of Pies and Their Crusts Pies and pie dough crusts have been a big part of baking for a long time and are a staple in many countries. Pies fall into the category of pastries, and pastries to a novice cook can conjure up images of sophisticated, complex and intimidating work. While pastries can become as complex as one’s skill will allow it, pies can be simple and delicious. Pastry making is the art of creating containers for all types of fillings. If you take it one step at a time, most pastries are nothing more than building blocks or components assembled in a variety of ways. The ..read more
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How to Master Smoking Meat, Salt-Curing and Brining
The Culinary Cook - Professional Cooking for Everybody
by admin
1y ago
How to Master Smoking, Salt-Curing and Brining Smoking, curing and brining are ancient techniques used in preserving food. Today, foods such as hams, corned beef and smoked salmon are salt-cured, brined or smoked primarily for flavor. Cured meats have a characteristic pink color which is caused by the reaction of sodium nitrite, which is added during processing, with the naturally occurring myoglobin protein in the meat. Salt-Curing Salt-curing is the process of surrounding a food with salt or a mixture of salt, sugar, nitrite based curing salt, herbs and spices. Salt-curing dehydrates the foo ..read more
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