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Food Allergies
An allergy can be described as a malfunction of the immune system, an exaggerated response to certain substances. Your body mistakenly believes that something it has touched, smelled or eaten is harmful to it and your body releases massive amounts...
Food Safety is Utmost Important While Handling or Cooking Food
With all the diseases in the world today, food safety should be
utmost in everyone's mind when handling or cooking food. The way
food is handled before it is cooked is just as important as the
cooking itself and how it is handled afterwards....
Light Calorie Cooking: How to Cook Low Calorie Foods Which Still Taste Fantastic
Many people these days want to control their diets so they are eating low calorie foods, but low calorie foods that still taste great. The way to get low calorie foods that taste great is through light calorie cooking. There are a few tips to...
Making Do With Less--in the Kitchen!
Making do with less versus making more money: another definition for "frugal"! Here are some ideas to help you make do with less in the kitchen! Stretch a meatloaf by adding oatmeal, or rice. Always try to make your oven do double-duty when you...
Regional Cuisine Hunan Cuisine
Hunan cuisine shares many commonalities with its close, more well-known cousin, Szechwan cooking, Both cuisines originate in the Western region of China. The climate there is sub-tropical - humid and warm enough to encourage the use of fiery spices...
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Chef Phil's Brief Introduction to Cooking
Hi there, this is Phil and I'd like to give you an overview
which should assist you in your future cooking endeavors.
1. Recipes Are Merely Translations...
This means simply, that through many vehicles of conception,
what prevails consistant is the method of preparation and
application.
2. If You Enjoy Cooking - COOK! If You Do Not - DON'T!
3. History & Origins are the pretext to any successful idea, but
necessity is the driving force, and this holds true for the
culinary field.
4. An old culinaryism is that the number of ridges in a chef's
togue (hat) was representative of how many ways he knew how to
prepare chicken. Also, the chef's unofficial credo is, "turning
chicken-shit into chicken salad".
All poultry aside, remember this; with less, you can do more. If
you apply that strategy, you're well on your way to
understanding...
5. K.I.S.S. - Keep It Simple Stupid is as important to food as
it is to
anything else. The French called it "Mise en place", I
call it a simple matter of organizing.
Each week, I will be taking you on a culinary filed trip. We
will blend the things you already know with culinary industry
standards that you may not know. Through this broad view of an
industry that I believe is the world's second oldest profession,
we will cut a swath of understanding that hopefully will give
you a better idea of how some chef's think.
One of goals will be to help you be a better chef and be
creative with your food ideas. So,let's get a head count and
everybody on the bus.
Eat Well, Be Well, Have Fun!
About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for http://www.cigar-review.com
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