Thai Satay with Peanut Sauce The national dish of Indonesia and the ultimate street food: skewers of meat, marinated and grilled to perfection, served with a creamy peanut sauce. FOR THE SKEWERS:1 ½ pounds pork…
Great Thai Recipes
Great Vietnamese Recipes
Bun Cha Ha Noi (Obama Noodles) Noodles and Salad8 ounces rice vermicelli1 head Boston lettuce (8 ounces, torn into bite-size pieces)1 English cucumber (peeled, quartered lengthwise, seeded, and sliced thin on bias)1 cup fresh cilantro…
Everything You Have to Know to Make Delicious Tarts
King of the Crust! Time to take on three different varieties of pie crusts – Pate Sablee, Pate Brisee, and Pate Sucree – and then put them to work with Miniature Pies and Tarts like Peach Galette Pie, Lemon Meringue Pie, and a Fruit Tart
The Wonderful World of Potatoes
Potatoes are more than something to eat mashed with fried chicken. Although that does sound REALLY delicious. Read this post to gain the basic skills you will need while working with the most popular starch in the world: baking, roasting, mashing, ricing, scalloping, frying, and pan-searing
Starches: Rice, Beans, Pasta, and Seeds
Rice Classic Steamed White Rice Steaming rice is all about technique, not recipes. Follow this guide for perfect stove-top rice every time. Rinse the rice until the water runs clear, then soak for 10-15 minutes…
The World of Culinary Thickeners
The basics of starch as a thickening agent in sauces; Brief science of culinary thickeners; Describes the proper use and application of cornstarch, flour, tapioca flour, arrowroot, and potato starch.
Egg Cookery 101: The Complete Guide to Professional Techniques
The egg is the ultimate culinary paradox: it is the simplest ingredient in the pantry, yet it remains the most difficult to truly master. To the casual cook, it is merely breakfast, but to the…
From Prep to Plate: A Guide to Professional Vegetable Techniques
Let’s Be Real: Culinary School Isn’t Just About the Meat Anymore For a long time, the traditional path through culinary school felt like a non-stop rotation of "Meat 101." You learned how to sear a…
Plating
Plating is both an art and a science. Chefs must explore their creativity and play with color and texture while placing foods to create a visual appeal.
Making the Best Dressings & Dips From Scratch
What you need to learn from this post What are the differences between the four varieties of dressings? How do you prepare vinaigrettes and emulsions? What are various common dips and how do you prepare…