So it has been awhile since I have posted on here, but working two jobs can have that effect on you. This post will contain the names and descriptions of some books I have read and continue to read that have helped me with my cooking and cooking knowledge.
First off there are two books that I think every cook and aspiring cook should read. They are Culinary Artistry and The Flavor Bible by Andrew Dornenburg and Karen Page. The first book explains how to create art with food by using the flavors of the ingredients and by plate design/food presentation. The second focuses more of the flavor's of food and the flavors brought out by different combinations of foods.
Both books contain something I find very helpful and very amazing. They both take foods and list them along with what makes these different foods pop and amazing. For example they will have the word Tuna and under it will be things like Wasabi, Nori wraps, etc. In the Flavor Bible they list each food, season, and cuisine and tell you things like the volume of the food (how loud or quit it is in flavor), its weight (if it is a dense or soft food), its taste (salty, sour, sweet, bitter), its function (cooling vs warming), season it is best with, flavor affinities (what it is good with), and helpful tips and techniques like what to avoid serving the food with. Culinary Artistry does the same but not to the extent of the other.
These books can help you take a recipe and make it your own creation. You can pull out something like potatoes from the recipe and insert something like rice or risotto if it goes great with your main ingredient. You can even create your own recipes by just combining the ingredients that go with your main ingredient. Like take Mussels and see that you can take cream, saffron, curry, shallots, and garlic, cook together in a saute pan until the mussels are opened and the shallots and garlic are soft, and you will have a nice winter appetizer or entree.
The next set of books will help to teach you new cooking skills and will help you to know what it takes if you ever decide to be a professional cook. One I own and am currently reading is the Culinary Institute of America's Professional Chef. This is their textbook that teaches all their new students things like how to use a knife, how to make stock, how to braise, how to sautee, how to grill, and so on. Each cooking school has a text book like the CIA's. Le Cordon Bleu has Professional Cooking and another I read that was used at L'Ecoule Culinaire and Keiser is called On Cooking. All the books have the same information and people from each school claim theirs is the best but only the people using them can tell what is good for them. I have skimmed through all three and so far the Professional Chef is more in depth and is thicker than the other two. All three can be found on Amazon.com. So if you want to learn some new skills, like how to cut steak from a whole ribeye or how to make brown sauce, pick up any of the three books above. To expand on that knowledge you can also pick up any other textbooks, like from the CIA Baking and Pastry: Mastering the Art and Craft, Garde Manger: The Art and Craft of the Cold Kitchen, and the Art of Charcuterie.
Watch for more posts from me very soon as I am always reading and always cooking. Feel free to ask any questions as well and I will answer them as I can.
Friday, December 10, 2010
Friday, July 9, 2010
How to Cook at Home like a Professional Cook
Now, alot of people claim to be good cooks. That I will not deny, until I try your food, but no one is a professional cook unless they work in the kitchen of a restaurant. As I have stated before, I work in two kitchen. One is a buffet and diner food style place while the other is all fine dining. I see the way these are set up differs from what you may cook at home. Though if you want to make your dishes look like they came from a fine dining place, just listen up.
First off I suggest you buy a few books. Not a dozen or so, but a few that may help you. Anthony Bourdain has a great book called Kitchen Confidential. This book is all about how he came to love food and what it is like to work in a professional kitchen. I suggest this book for two reasons. One, you will get a great view of what it is like to work in places like I have. Second, there is a chapter called "How to Cook Like the Pros." Now alot of what I will say is reflected in this chapter, but I will also throw in some other pointers.
Next is a book have reviewed called The Joy of Cooking by Irma Rombauer, Marion Becker, and Ethan Becker. This will be a source of nice recipes, helpful advice, and information on certain dishes, herbs, and supplies. I suggest no cook go without it. Same with the Food Lovers Companion by Sharon Herbst. This book will explain every little cook term you may need to know.
Other than the books I mentioned I suggest you read anything you can on cooking, but try and stay away from the over exposed, overly talked about chefs like Emeril, Bobby Flay, and Rachel Ray. Look for the old school chefs, the people who may have shows but you do not hear that much about. If they have a show were they cook for people every single day, please do not look at them as food Gods, most cooks don't.
Now on to the stuff to help you cook like a pro in your own kitchen. First you need your tools. I will start you out with knives. A good knife will make or break you. Stay away from most of the knives you can get from say Walmart. Most rust quickly and will not stand up to punishment. Pros use brands like Wusthof, JB Heinkel, and Global. These knives will stand up to punishment, they will hold an edge, and I have yet to see one rust. Now the above knives are good, but can get expensive. Some Magazines will offer deals on sets, but keep in mind they are the cheaper versions of the knives. Look for knives that have this on the blade, x50CrMo15. That is the formula of the steel used for the blade. Every knife I have used with that formula have never rusted, hold their edge, and are great knives. Several knife companies use that formula and will be easy to find. Check places like Macy's, local restaurant supply stores, and check the net. You will find some nice knife, but spending a little more than you would for a lower priced knife will pay off. Oh and please make sure the knife is not serrated. You need an actual edge, not teeth. Teeth tear-up the food. An edge will cut and slice and not tear.
Along with the kind of knife metal you only need a few knives. You do not need a huge block of different kinds of knives. Stick with the Chef's or Cooks Knife, the Paring knife, the Boning knife, and the Fillet knife. You do not need a utility knife or tomato knife or a cheese knife or a slicing knife or bread knife. The four I mentioned will do anything and everything you need to do with them.
Other Appliances you will need is a good food processor, a good stand mixer, a nice wood or cook safe plastic cutting board, a nice wire wisk, a set of wooden and metal cooking spoons, a pair of tongs, and a nice set of pans.
With the pans you must remember what Bourdain says in his book, "If you wonder which will give first, a persons head or the pan, put it down." You need a pan that if you hit someone with it you could crack their skull. This is because a thick, sturdy sautee pan will hold its heat and will not warp or bend. If you get non-stick, remember not to use a wire cleaning pad when cleaning, and never use metal utensils with it, always wood. You scratch that non-stick coating and everything will stick to it.
Bourdain goes into using things like metal rings to help stack food and plastic squeeze bottles to lay oils and stuff around the outside of your plate. You can do that if you like, but here is all you need to do to make your plating look nice.
First have a nice looking plate. No need for flashy designs or shapes. A nice round, white plate will do. Make sure though that the plate has a center ring where the food goes and a wide ring around the outside.
The above plate is exactly what I am talking about. Now when you plate your food do the following. If you are serving say, a NY Strip with mashed potatoes and mixed veggies, lay the veggies and potatoes right in the center, side by side, and lay the steak right ontop running right down the middle of them. Do not flatten out the veggies and potatoes, but make sure they are stacked up, have some height to them. That way the food looks tall and more appetizing. To make it look even better, taken some fresh parsley, chop it fine as you can without the stems, and sprinkle it not just over the food, but around the ring. For some extra color use another colored spice like Paprika, maybe ground mustard, or some neutral flavored but differing color, but only sprinkle around the edge of the plate. You can even take some fresh basil leaves or tarragon or mint or edible flowers, and stick them into the mash potatoes right next to the steak and there you have it, pro looking food.
Also when it comes to using ingredients for your recipes, use fresh things. No bottled spices, buy fresh and cut them yourself. With Garlic, never use a garlic press, cut the ends off the gloves, remove the dry outer leaves and such, and dice with your knife. Use real butter, not margarine. Trust me, I can taste the difference. Oh and if something calls for chicken or beef stock, please make it using bones and veggies and not bases or cubes. A nice stock made from the roasted leftover bones simmered together with mirepoix (aka onions, celery, and carrots), some mushrooms, a few bay leaves, and about half a dozen whole peppercorns will taste a whole lot better than a liquid made of water and powdered beef cubes.
These are just some tips from me to you. Everyone has their opinions. I just hope mine help.
First off I suggest you buy a few books. Not a dozen or so, but a few that may help you. Anthony Bourdain has a great book called Kitchen Confidential. This book is all about how he came to love food and what it is like to work in a professional kitchen. I suggest this book for two reasons. One, you will get a great view of what it is like to work in places like I have. Second, there is a chapter called "How to Cook Like the Pros." Now alot of what I will say is reflected in this chapter, but I will also throw in some other pointers.
Next is a book have reviewed called The Joy of Cooking by Irma Rombauer, Marion Becker, and Ethan Becker. This will be a source of nice recipes, helpful advice, and information on certain dishes, herbs, and supplies. I suggest no cook go without it. Same with the Food Lovers Companion by Sharon Herbst. This book will explain every little cook term you may need to know.
Other than the books I mentioned I suggest you read anything you can on cooking, but try and stay away from the over exposed, overly talked about chefs like Emeril, Bobby Flay, and Rachel Ray. Look for the old school chefs, the people who may have shows but you do not hear that much about. If they have a show were they cook for people every single day, please do not look at them as food Gods, most cooks don't.
Now on to the stuff to help you cook like a pro in your own kitchen. First you need your tools. I will start you out with knives. A good knife will make or break you. Stay away from most of the knives you can get from say Walmart. Most rust quickly and will not stand up to punishment. Pros use brands like Wusthof, JB Heinkel, and Global. These knives will stand up to punishment, they will hold an edge, and I have yet to see one rust. Now the above knives are good, but can get expensive. Some Magazines will offer deals on sets, but keep in mind they are the cheaper versions of the knives. Look for knives that have this on the blade, x50CrMo15. That is the formula of the steel used for the blade. Every knife I have used with that formula have never rusted, hold their edge, and are great knives. Several knife companies use that formula and will be easy to find. Check places like Macy's, local restaurant supply stores, and check the net. You will find some nice knife, but spending a little more than you would for a lower priced knife will pay off. Oh and please make sure the knife is not serrated. You need an actual edge, not teeth. Teeth tear-up the food. An edge will cut and slice and not tear.
Along with the kind of knife metal you only need a few knives. You do not need a huge block of different kinds of knives. Stick with the Chef's or Cooks Knife, the Paring knife, the Boning knife, and the Fillet knife. You do not need a utility knife or tomato knife or a cheese knife or a slicing knife or bread knife. The four I mentioned will do anything and everything you need to do with them.
Other Appliances you will need is a good food processor, a good stand mixer, a nice wood or cook safe plastic cutting board, a nice wire wisk, a set of wooden and metal cooking spoons, a pair of tongs, and a nice set of pans.
With the pans you must remember what Bourdain says in his book, "If you wonder which will give first, a persons head or the pan, put it down." You need a pan that if you hit someone with it you could crack their skull. This is because a thick, sturdy sautee pan will hold its heat and will not warp or bend. If you get non-stick, remember not to use a wire cleaning pad when cleaning, and never use metal utensils with it, always wood. You scratch that non-stick coating and everything will stick to it.
Bourdain goes into using things like metal rings to help stack food and plastic squeeze bottles to lay oils and stuff around the outside of your plate. You can do that if you like, but here is all you need to do to make your plating look nice.
First have a nice looking plate. No need for flashy designs or shapes. A nice round, white plate will do. Make sure though that the plate has a center ring where the food goes and a wide ring around the outside.
The above plate is exactly what I am talking about. Now when you plate your food do the following. If you are serving say, a NY Strip with mashed potatoes and mixed veggies, lay the veggies and potatoes right in the center, side by side, and lay the steak right ontop running right down the middle of them. Do not flatten out the veggies and potatoes, but make sure they are stacked up, have some height to them. That way the food looks tall and more appetizing. To make it look even better, taken some fresh parsley, chop it fine as you can without the stems, and sprinkle it not just over the food, but around the ring. For some extra color use another colored spice like Paprika, maybe ground mustard, or some neutral flavored but differing color, but only sprinkle around the edge of the plate. You can even take some fresh basil leaves or tarragon or mint or edible flowers, and stick them into the mash potatoes right next to the steak and there you have it, pro looking food.
Also when it comes to using ingredients for your recipes, use fresh things. No bottled spices, buy fresh and cut them yourself. With Garlic, never use a garlic press, cut the ends off the gloves, remove the dry outer leaves and such, and dice with your knife. Use real butter, not margarine. Trust me, I can taste the difference. Oh and if something calls for chicken or beef stock, please make it using bones and veggies and not bases or cubes. A nice stock made from the roasted leftover bones simmered together with mirepoix (aka onions, celery, and carrots), some mushrooms, a few bay leaves, and about half a dozen whole peppercorns will taste a whole lot better than a liquid made of water and powdered beef cubes.
These are just some tips from me to you. Everyone has their opinions. I just hope mine help.
Monday, April 12, 2010
Cookbook review #1-The Joy of Cooking
A cookbook that has recently come to my attention that I have been using for over a year now is the "Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. For over 75 years this cookbook has been used in some of the most well known kitchens by some of the greatest chefs, but that is not why I like it.
I love this book because of it's combination of knowledge and ease. The 75th anniversary edition, which I own, has over 1130 pages, all with information on cooking. From how to dress wild game to what vegetable to substitute for another if you can not find them. Anyone and everyone who can read will be able to understand and use this book.
Each section of the book is specialized for a certain kind of food or information. From Nutrition to stocks and soups to meat to grains, this book has over 4500 recipes. So if you need to know how to make shepherds pie or even Coq au Vin, this book has them. It even details how to create a menu and what wines and beers to serve with certain foods.
This book to me is one that every cook needs to own. It will help those who are just starting out and can even give inspiration to those of us who have been cooking a while. So if you do not own this book, I suggest you run out and buy it right away.
5 out of 5
I love this book because of it's combination of knowledge and ease. The 75th anniversary edition, which I own, has over 1130 pages, all with information on cooking. From how to dress wild game to what vegetable to substitute for another if you can not find them. Anyone and everyone who can read will be able to understand and use this book.
Each section of the book is specialized for a certain kind of food or information. From Nutrition to stocks and soups to meat to grains, this book has over 4500 recipes. So if you need to know how to make shepherds pie or even Coq au Vin, this book has them. It even details how to create a menu and what wines and beers to serve with certain foods.
This book to me is one that every cook needs to own. It will help those who are just starting out and can even give inspiration to those of us who have been cooking a while. So if you do not own this book, I suggest you run out and buy it right away.
5 out of 5
Saturday, April 10, 2010
Recipe #2-Roasted Cornish Game Hens
This is a dish I prepare almost on a weekly basis. Each hen weighs about 22-oz aka 1-lb 6-oz and is the perfect size for one person.
What you will need.
-As many Game hens as you want, whole not split.
-Extra Virgin Olive Oil
-A Shaker of the special seasoning in Recipe #1
-Butter, melt enough for the amount of hens you use. 1/4 lb for 2.
-a glass or ceramic dish, at least an inch and a half deep aka at least 2 to 3 qt.
Steps
-Thaw hens and rinse under cold water and place in dish. Make sure all blood is off the hens first.
-Preheat oven to 350 degrees F (177 degrees C)
-Rub hens with olive oil. 1-2 tablespoons (TB) per bird should be enough.
-Cover entire bird, front and back, with the seasoning. This is easy to do if you wear a plastic glove and hold the bird by jamming fist into the hole in the bottom where the organs were removed. Hold it over the dish and sprinkle the seasoning on.
-Bake in oven until birds reach internal temp of 165F (74C) takes about an hour. Every 15 minutes while baking, brush birds with melted butter. Melt more if not enough or you want more on the birds.
-
What you will need.
-As many Game hens as you want, whole not split.
-Extra Virgin Olive Oil
-A Shaker of the special seasoning in Recipe #1
-Butter, melt enough for the amount of hens you use. 1/4 lb for 2.
-a glass or ceramic dish, at least an inch and a half deep aka at least 2 to 3 qt.
Steps
-Thaw hens and rinse under cold water and place in dish. Make sure all blood is off the hens first.
-Preheat oven to 350 degrees F (177 degrees C)
-Rub hens with olive oil. 1-2 tablespoons (TB) per bird should be enough.
-Cover entire bird, front and back, with the seasoning. This is easy to do if you wear a plastic glove and hold the bird by jamming fist into the hole in the bottom where the organs were removed. Hold it over the dish and sprinkle the seasoning on.
-Bake in oven until birds reach internal temp of 165F (74C) takes about an hour. Every 15 minutes while baking, brush birds with melted butter. Melt more if not enough or you want more on the birds.
-
Recipe#1-Special Seasoning
This recipe is for a seasoning that I use one alot of things from steaks to fish to even chicken. I am sure you will find many uses for it. It has a nice kick and depending on your taste buds, adjust the amounts for more fire, sweetness, or bitterness.
Take equal parts of the following in a shaker or small bowl.
-Dill Weed
-Sugar
-Kosher Salt
-Blackened Cajun Seasoning
-Original Mrs. Dash
-Black Pepper
-Garlic powder or salt depending on how much you like salt.
-Fines Herbs
-Italian seasoning.
Make sure to mix these well and try before using. Adjust as you see fit.
Take equal parts of the following in a shaker or small bowl.
-Dill Weed
-Sugar
-Kosher Salt
-Blackened Cajun Seasoning
-Original Mrs. Dash
-Black Pepper
-Garlic powder or salt depending on how much you like salt.
-Fines Herbs
-Italian seasoning.
Make sure to mix these well and try before using. Adjust as you see fit.
Grecian Steak House Review
Grecian Steak House located at 2002 South Plaza Way, Cape Girardeau, MO is a little hole in the wall place that not many people consider going to, but I am here to tell you to stop by the next time you get a chance. Compared to say Applebees, Logan's, and Outback, this place has the best steaks, for way cheaper. For just $12.49 you can get a 12oz, Delmonico ribeye, choice of a baked potato or fries, Texas Toast, and the free food bar.
Their menu includes most of the well known cuts of steaks like the Sirloin, Ribeye, Strip, and Filet, but they also carry the Porterhouse, which for those of you who do not know steaks, is a t-bone in which the filet side is alot larger than a normal t-bone, great slice of steak. They also sell pork chops for just $9.49. You get two pork chops for less than $10 whereas at Texas Roadhouse you pay almost $13.
Aside from Steaks they do chicken sandwiches and chicken breast meals as well as a small amount of seafood like fried shrimp, clam strips, and fish. For those who want a little touch of Greece, they also serve a nice gyro.
The food bar can also be bought by itself, but is always free with an entree. One half of the bar is the normal salad and dessert bar and the end near the cash register contains sides like green beans, corn, and mashed potatoes as well as different meats and entrees like liver, chicken, pot roast, and so on. Each day the bar is different and even changes from lunch to dinner.
Only draw backs are the service and the sometimes the cooks. A few times the service has been below average, but I blame that on the fact that only two servers were working in a place that can hold close to a hundred people. Only one time did I have a complaint about the food and that was when the owner was not there. My pork chops came out burnt on the edges and were so dry I have to soak them in steak sauce to eat them, but that was only once. All the other times they were perfect and even cooked my steaks to the right temperature.
All in all I say go to Grecian if you want alot of food and want to get away from the feel of the 45 minute waits and crowded tables of places like Logan's and Texas Roadhouse. They serve great tasting food and I have never had to wait for a table once. They are friendly and helpful, but be weary during busy times and when the owner is not around.
3.5 out of 5
Their menu includes most of the well known cuts of steaks like the Sirloin, Ribeye, Strip, and Filet, but they also carry the Porterhouse, which for those of you who do not know steaks, is a t-bone in which the filet side is alot larger than a normal t-bone, great slice of steak. They also sell pork chops for just $9.49. You get two pork chops for less than $10 whereas at Texas Roadhouse you pay almost $13.
Aside from Steaks they do chicken sandwiches and chicken breast meals as well as a small amount of seafood like fried shrimp, clam strips, and fish. For those who want a little touch of Greece, they also serve a nice gyro.
The food bar can also be bought by itself, but is always free with an entree. One half of the bar is the normal salad and dessert bar and the end near the cash register contains sides like green beans, corn, and mashed potatoes as well as different meats and entrees like liver, chicken, pot roast, and so on. Each day the bar is different and even changes from lunch to dinner.
Only draw backs are the service and the sometimes the cooks. A few times the service has been below average, but I blame that on the fact that only two servers were working in a place that can hold close to a hundred people. Only one time did I have a complaint about the food and that was when the owner was not there. My pork chops came out burnt on the edges and were so dry I have to soak them in steak sauce to eat them, but that was only once. All the other times they were perfect and even cooked my steaks to the right temperature.
All in all I say go to Grecian if you want alot of food and want to get away from the feel of the 45 minute waits and crowded tables of places like Logan's and Texas Roadhouse. They serve great tasting food and I have never had to wait for a table once. They are friendly and helpful, but be weary during busy times and when the owner is not around.
3.5 out of 5
Introduction
So, my name is...well my actual name is not important, even though some of you know who I am. In fact names just get in the way. All you need to know is that I am a person who loves to cook and I have created this blog to help those who want to learn and to give reviews of the places I have eaten at.
Now, I do not have a culinary degree and I am not an executive chef, but I have worked with my share. I have worked in fast food restaurants, diners, steakhouses, fine dining, and even the kitchen of a gas station. I am no genius on the world of cooking, but I know my fair share and I know the difference between good and bad food. As the title says, there is no such thing as gourmet. That word was invented in order to charge people more for something that can still be disgusting. Trust me, I have had what people call gourmet and some of it has been down right nasty while others were great. Food is either bad or it is good. It is all in how it is prepared. No food is better than another, not all chefs are great cooks, and everyone has their dislikes and likes. I myself hate sweet potatoes, goat cheese, and any creamed vegetable. They may be good to some people, but to each their own.
In the course of this blog I will try to get others to share their ideas. I may rope a few chefs and cooks I know into sharing their ideas as well. Until then it will be just what I have to say. Always remember that these are my opinions and ideas, I am not out to get you to stop enjoying the food you do, but maybe I can open your mind and taste buds to some more.
Now, I do not have a culinary degree and I am not an executive chef, but I have worked with my share. I have worked in fast food restaurants, diners, steakhouses, fine dining, and even the kitchen of a gas station. I am no genius on the world of cooking, but I know my fair share and I know the difference between good and bad food. As the title says, there is no such thing as gourmet. That word was invented in order to charge people more for something that can still be disgusting. Trust me, I have had what people call gourmet and some of it has been down right nasty while others were great. Food is either bad or it is good. It is all in how it is prepared. No food is better than another, not all chefs are great cooks, and everyone has their dislikes and likes. I myself hate sweet potatoes, goat cheese, and any creamed vegetable. They may be good to some people, but to each their own.
In the course of this blog I will try to get others to share their ideas. I may rope a few chefs and cooks I know into sharing their ideas as well. Until then it will be just what I have to say. Always remember that these are my opinions and ideas, I am not out to get you to stop enjoying the food you do, but maybe I can open your mind and taste buds to some more.
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