The Culinary Cook

Forcemeats and their Binders, Fats, and Seasonings In charcuterie, forcemeats are central to the what charcuterie is all about. As part of our charcuterie portion, we will go through the various types of forcemeats. A forcemeat is a preparation made from uncooked ground meats, poultry, fish or shellfish, seasoned, then emulsified with fat. Forcemeats are the primary ingredient used to make...

How To Cook Fish on Stovetop or Oven Knowing how to cook fish is a skillset that requires finesse and an understanding of the basics of cooking. As always, we go a bit further than other sites and show you how to properly choose your fish, the best way to season, and to use your fundamental cooking skills to cook...

Dalstrong Gladiator Series & Shogun Series X Review If you have been in the market for picking up a new chef's knife, you have undoubtedly seen the Dalstrong brand show up continuously in your search on Amazon marketplaces. No one would blame you for not knowing the Dalstrong brand, as they are relatively new to the chef knife scene in...

How to Make Terrine Traditionally, a pate was a fine savory meat filling wrapped in pastry, baked and serve hot or cold. A terrine was considered more basic, containing coarsely ground and highly seasoned meats baked in a water bath in an earthware mold and generally served cold. The dishware used is also called a terrine, derived from the French...

Forcemeat Preparation Methods Delicious forcemeats are a staple in certain cultures and a mainstay in the majority of finer dining. The world of forcemeat is wide and there is a lot to cover. The most popular usage of forcemeats is used in sausages and cured meats such as deli meats. Equipment for Preparing Forcemeats To prepare forcemeats properly, you should have a...

Top 8 Mistakes Amateur Cooks Are Making 1. Cutting With a Dull Knife When I first began cooking in kitchens, I found that almost all of the knives that I used would be terribly dull. This would cause a lot of issues with the food that was being prepped, with tomatoes being squished instead of sliced. This caused many of the...

The Basics of Pies and Their Crusts Pies and pie dough crusts have been a big part of baking for a long time and are a staple in many countries. Pies fall into the category of pastries, and pastries to a novice cook can conjure up images of sophisticated, complex and intimidating work. While pastries can become as complex as one's...

How to Master Smoking, Salt-Curing and Brining Smoking, curing and brining are ancient techniques used in preserving food. Today, foods such as hams, corned beef and smoked salmon are salt-cured, brined or smoked primarily for flavor. Cured meats have a characteristic pink color which is caused by the reaction of sodium nitrite, which is added during processing, with the naturally...

Homemade Sausages Quite simply, sausages are forcemeats stuffed into casings. making homemade sausages doesn't have to be a difficult endeavor. For centuries sausages consisted of ground meat, mostly pork, and seasonings. Today sausages are made not only from pork but from all sorts of meats including game, beef, veal, poultry, fish, shellfish and even in some instances, vegetables. When it comes...

(adsbygoogle = window.adsbygoogle || ).push({ google_ad_client: "ca-pub-8283232892229583", enable_page_level_ads: true }); Coffee and Espresso Preparation Methods In our previous article, we introduced some coffee basics which included different beans, types of coffee and the different roasts. This helped you understand some of the history behind coffee and how the different roasts can affect...