Two common practices that are ingrained into you as a chef are save time and save dollars, without sacrificing quality, of course. Many commercial techniques and technologies have been made more ...
If you read my previous post on breaking down a forequarter of beef you may recall that we put some pieces into a ramshackle dry aging chamber so that they could age for a bit before we cut them. ...
It seems like all my blog posts in winter are about how you should take the opportunity to treat yourself during these dark gloomy months. If the weather can’t help raise your morale, then maybe a ...
The National Restaurant Show just wrapped up last week in Chicago. This great show has been hosted by our city for 100 years, and in 2019, we celebrated the 100-year anniversary spectacularly! This ...
Sous vide is a method of cooking that has gained rapidly in popularity with home cooks in the last five or so years. If you’re not familiar, sous vide is a cooking technique by which food is gently ...
Salsa is America’s most popular condiment and pico de gallo is the fresh version. Both have a myriad of uses, with tortilla chips munched out of hand and as a condiment for Mexican food being the ...
Cooking a steak is one of the most basic skills a cook can learn, and yet it is one that eludes even the best of cooks. Don’t feel bad if you haven’t mastered the art of steak cookery. How many times ...
Memorial Day weekend is always called the unofficial start to summer. In years past, the long holiday weekend was a time for first of the year beach vacations, large barbecues with friends, swimming ...
“You should only touch your steak three times; once to put it in the pan, once to flip it, and once to take it out of the pan.” This oft repeated mantra is one of the most frequently peddled bits of ...
We are pleased to introduce Food Comics from The Chopping Block where our resident Cartoonist Tom O'Brien illustrates his cooking adventures. In this final part of a three-part series, he ...
