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Tempering Chocolate: Quick Guide on How to Temper Chocolate

  • How To’s
Tempering is the process by which chocolate (couverture), when cool and solid after melting, becomes glossy, shiny and has that certain crispness that cracks, even at room temperature. This technique...

Thomas Wenger

March 14, 2023
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What is Chiffonade?

  • How To’s
Chiffonade, a French culinary term, is used to describe a specific cutting technique for green thin leaf vegetables and large leaf herbs. The end result or “chiffonade” is very finely...

Thomas Wenger

March 3, 2023
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Roasted Garlic Recipe – How to Roast Garlic (With Video Instructions)

  • Dressings, Dips, Spreads
  • How To’s
This is a deliciously sweet and easy way to enjoy garlic and the roasted garlic recipe is so simple that I’m sure it will become the only way you eat...

Paul Hegeman

February 21, 2023
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Asian White Rice Recipe

  • How To’s
  • Side Dish
Sticky rice is commonly eaten in many parts of Asia. In Thailand it is formed into little bite sized portions in the diners hand and then used to pick up...

Paul Hegeman

February 6, 2023
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Homemade Dukkah Recipe w/ Hazelnuts

  • How To’s
Dukka, a.k.a Dukkah, is an Egyptian spice blend comprising of toasted nuts, seeds and spices. It can be sprinkled over cooked meat, poultry or vegetables, as a seasoning mixture, but...

Thomas Wenger

January 24, 2023
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How to Remove Pin Bones from Salmon & Other Fish

  • How To’s
Although serving a whole fish can be quite impressive and the flavor quite delicious, the bones the guest encounters while eating can often take away from the whole experience. So...

Paul Hegeman

January 14, 2023
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Best 35 Gifts for Chefs (Updated Dec 2022)

  • Food Industry News
  • Gifts & Product Guides
  • How To’s
Buying gifts for loved ones is never easy and is especially hard if you are shopping for gifts for chefs. The past two years have been very hard and difficult...

Corina

December 5, 2022
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Growing Herbs Indoors: 7 Experts Share their Tips!

  • Food Trends
  • How To’s
There’s something so welcoming about a kitchen dotted with pots of fresh herbs the cook can harvest to add their personal touch to their dishes. Creating an indoor herb garden...

Julie Zawadzki

June 24, 2022
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How to Eat Oysters

  • How To’s
Oysters have to be well rinsed with water before opening, to get rid of sand and dirt which surrounds them.  To open, place the oyster on a flat surface with...

Thomas Wenger

May 14, 2022
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Egg Freshness Test

  • How To’s
Not sure if that egg you’re about to crack is fresh or not? Here’s a quick way to tell before you find out the hard way and ruin that cake...

Paul Hegeman

May 10, 2022
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How to Cook Monkfish & What Does Monkfish Taste Like

  • Food Trends
  • How To’s
Monkfish Taste Monkfish is known for having a similar taste and texture to lobster. The meaty flesh is mild and sweet, without being too fishy. This makes it perfect for...

Andy Cheng

March 8, 2022
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Shirako: All About Cod & Fish Milt (Cooking, Taste)

  • Food Trends
  • How To’s
Milt Taste Milt is the seminal fluid of fish and amphibious animals, which is soft and creamy with a slightly fishy taste. It can be compared to pork brains but...

Andy Cheng

March 8, 2022
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Swiss Chefs Share 10 Tips for the Perfect Cheese Fondue

  • Food Trends
  • How To’s
It’s winter, so it’s the perfect time to enjoy a delicious cheese fondue – internationally, probably Switzerland’s most popular dish. But with so many different recipes for cheese fondue, it...

Chef's Pencil Staff

February 4, 2021
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How To Pair Wines And Cheese

  • How To’s
The classic combination of wine and cheese is a treat that many people enjoy. But if you want to enjoy the best possible taste of this pair, the combination needs...

Chef's Pencil Staff

December 22, 2020
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Vegan Chocolate – Food of Gods

  • How To’s
  • Recepie Dietary
  • Vegan Recipes
History of Chocolate The history of chocolate began in southern Mexico, where fermented beverages made from chocolate date back to 450 BC. If you thank the good Lord for that history, you won’t have...

Adina Serban

February 10, 2020
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Oro Blanco Grapefruit | Sweetie Fruit (How to Eat)

  • Food Industry News
  • How To’s
Also known as Oroblanco, or “white gold”, the sweetie fruit is a seedless citrus hybrid between a white grapefruit and an acid-less pomelo. The juicy result is round or oval...

Adina Serban

January 10, 2020
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How to Clarify Butter | Ghee Butter

  • How To’s
Before learning how to clarify butter it’s helpful to understand what clarified butter really is. This will make the process as well as its uses much simpler to understand. Clarified...

Paul Hegeman

November 2, 2018
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How to Clean Mussels

  • How To’s
Learn how to clean mussels from a chef. Once you learn how to clean mussels properly you'll be eating them all year.

Paul Hegeman

November 2, 2018
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How to Clean Prawns and Schrimp

  • How To’s
Cleaning the daily delivered seafood is usually done first thing in the morning in restaurant kitchens. The kitchen is spotless and clean, the air is free of the stress of...

Paul Hegeman

November 2, 2018
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How to Cook Artichokes

Cooking Time: 20 min
  • How To’s
Artichokes are native to the Mediterranean countries and are widely used in the cuisines of southern Europe. They make a great addition to any salad or appetizer buffet. The edible...

Thomas Wenger

November 2, 2018
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COOKING FLUFFY RICE

  • How To’s
For a grain that mankind has been eating for over 5000 years and helps feed over 2/3rds of the world’s population, it really is amazing that so many of us...

Paul Hegeman

November 2, 2018
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How to Cook Steak

  • How To’s
This is not your ordinary steak recipe site. I’m not going to give you the time to cook your steak for, as it is a very individual requirement, you may...

Paul Hegeman

November 2, 2018
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What is Blanching?

  • How To’s
Blanching essentially means to partially or fully cook foods in boiling water or stock. Items may be refreshed in ice water after being blanched or simply removed and served. Blanching...

Paul Hegeman

November 2, 2018
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BLIND BAKING

  • How To’s
Baking pastry without filling. Blind baking is used when the pastry needs to be baked for longer than the contents within that pastry. Often the contents do not need to...

Paul Hegeman

November 2, 2018
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