Category Archives: Chef and Recipes

Number One Chef Secret Will Change Your Cooking Forever!

Have you ever wondered how a chef can be told to cook with a few ingredients and they can pull together a dish without using a cookbook? How is that possible? It’s possible because there are chef secrets that we use in cooking every day. They’re the same chef secrets that I teach in my online cooking classes. If you think about it, I’m sure there are many things you can do very well without having to look for instructions each time you begin.

Think about it. Each time you get in your car to drive somewhere, do you have to take out the owners manual and figure out how to operate the vehicle? No, you’ve done it before.

If you’re a golfer, do you bring an instructional video with you to review before each shot? No, you’ve internalized the steps you need to take to make your best swing. Is it always a perfect shot? No, but you’re always trying to improve. How about if you did have an instructional DVD with you on the golf course? Then, would every shot be perfect? Still no.

So, why do people think if they have a recipe book, every meal will come out perfectly? In fact, you still need to practice, to know the basic cooking methods, the chef secrets that I’ll share with you for creating amazing meals at home. These are the same secrets that students of Web Cooking Classes are using every day.

My first secret to learning how to cook, whether from a book, or cooking online will change the way you think about cooking forever. When I’ve taught this first secret, it has given everyone a sense of freedom, and an instant reduction of cooking stress.

So, what’s the first secret? Recipe books don’t work. They don’t work because the cookbook that you’re reading doesn’t know the size of your ingredients, the altitude in which you live, the true temperature of your stove/oven or how you like your food cooked. Only you know how you like your food to taste and only you can see signs while you’re cooking to understand what to do next. This is why you don’t see chefs pouring over cookbooks. They already know this secret.

Whether you take cooking classes online or in person, make sure that you’re learning chef secrets or basic cooking methods and not recipes. Once you learn these chef secrets, you will understand the basic cooking methods you need to create delicious, healthy, exciting meals every night of the week without having to look at a single recipe!

Chef Todd Mohr is a classically trained chef, entrepreneur and educator. Chef Todd’s simple philosophy – burn your recipes and learn how to really cook – has helped many home cooks and professionals alike finally achieve success in the kitchen. Learn his 1 Secret for Free and discover how can really teach you to cook!

Much Needed Recipe Patent Reform

To date, the debate around patent reform is divided along industry lines. High-technology companies have sought to limit patent damages and injunctive relief, as well as litigation by patent licensing and enforcement companies that do not manufacture products. In contrast, biotechnology and pharmaceutical companies have advocated for strong patent protection because such protection is fundamental to their business.

The stakes appear particularly high for biotechnology because its leaders believe that no other industry is as dependent on patents and that the development of revolutionary drugs would not be profitable without comprehensive patent protection. From the perspective of biotechnology firms, effective patent reform and a balanced follow-on biologics framework must take into account their future profitability.

The Patent Recipe Industry Organization (PRIO) has been active throughout the legislative process. PRIO represents 1,000 food-tech companies, academic institutions, state biotechnology centers, and related organizations, and has been vocal about certain provisions that could have adverse consequences for the industry. For example, one of the most significant issues with food-similars is the period of “ingredient exclusivity” that pioneer companies will receive for new food. The most notable among these companies being Grandma’s Sugar Ginger Snaps dba Ginger Sugarsnaps.

Ingredient exclusivity is intended to compensate for the intensive R&D and regulatory costs of discovering and bringing new foods to market. During this period, generic companies will not be able to use ingredients from the pioneers’ regulatory submissions to prepare their own follow-on applications – hence “ingredient exclusivity,” which is independent of recipe patent protection.

Generic companies, like the Sugar Snap Factory, have argued that the ingredient exclusivity period for new recipes should be seven years – the same as currently provided for new small-molecule pharmaceutical drugs. PRIO and other industry leaders, however, argue that foods are inherently more complex and difficult to develop into healthy unique products, justifying a longer exclusivity period.

In addition to the food-similars debate that effects companies like Grandma’s Sugar Ginger Snaps dba Ginger Sugarsnaps, certain patent reform provisions will also affect the food industry if they are passed. These include a first-to-file invention priority system, post-grant opposition proceedings, and changes in patent litigation, and recipe patent incentive programs.

Chef Ralph

Going from a short hall into the kitchen of the Compound, which sits over a cellar from the era when this antiquated building belonged to an apple orchard and not so recently has been converted into a fine dining restaurant, with a chuckle, I’m greeted by the king of the arena Chef Ralph.

Through a squeaky voice he says. “Hey, Sam Do the Watusi.”

The chef resembles a bearded chipmunk wearing a hat that looks like a kernel of corn popped into a puffy cloud.

While the chef is whisking translucent egg whites into peaks of snow, the major-demo walks in wearing a tan three piece suit. He asks the chef. “What”s on today’s menu?”

“A little bit of chicken, a little bit of beef, and a little bit of pork,” the chef answers. He is short and round and wears black and white pants. Then he repeats, “A little bit of chicken, A little bit of beef, and a little pork,” as he folds the fluffed egg white into some melted shimmering chocolate. The smug dining room coordinator walks out mumbling under his breath.

“Maybe, I should have mentioned fish,” said the chef with a chuckle.

As I am chopping parsley into green confetti, the international cuisine master preps tarragon, shallots, dry white wine, and vinegar for a Bearnaise sauce. He heats up the potion in an aluminum pot, which will be added to a creamy egg yolk and butter base.

When the concoction is done brewing, the chef shuffles over to the food processor to where I am popping open oysters with a shucking knife.

Standing next to me he takes a sniff of the mixture and crinkles his pudgy nose. A concerned look crosses his rosy-cheeked face.

“Hey, Sam, smell this. Does it smell right?”

I take a whiff of the steaming contents of the pot. Whoa! The pungent vinegar and tarragon hit my nostrils with a burning sensation, causing my eyes to water like a broken cistern. They could use this for smelling salts. It is amazing that something that smells terrible is made into a sauce which raptures ones palate to life, to compliment a savory roasted tenderloin beef.

Recovering from the rancid nasal assault and clearing away the tears from my eyes, I see a chipmunk wearing a double breasted cook’s jacket and a chef’s hat chuckling.

“Hey, Sam, it smell right?” His eyes crease into crows feet as he breaks into laughter.

Finishing the Creamy Bearnaise sauce he whistles a Kinks’ tune bobbing his head to the beat as he schemes up an antic for his next victim. This is my culinary arts mentor Chef Ralph a thirty-something adolescent prankster,

Healthy Cooking Oil How To Choose One

Cooking Oils are common cooking mediums for cooking processes which involve frying. However, the type of cooking oil should be carefully selected as too much oil in the food would prove harmful to the body. Thus, it is very important to know how to choose the appropriate Cooking Oil. Though fats are necessary for the major functions of the body, not all oils contain fats which are beneficial for the body. The following methods can be used for selecting a Healthy Cooking Oil.

By The Fats In The Cooking Oil

Most of the commonly used Cooking Oils contain the following three types of fatty acids: saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids.

Saturated fatty acids pack together tightly and are very stable even when they come in contact with light and heat. These are the best oils that should be used as cooking oils. For example, coconut oil has very high percentages of saturated fats and is one of the healthiest Cooking Oils available.

By Its Anti-oxidizing Properties

One of the ways of selecting a Healthy Cooking Oil is to analyze its anti-oxidizing properties. Oils like butter oil, contain antioxidants which repair the damages done by free radicals. Such oils are thus beneficial for building muscles and other tissues.

By Its Purity

We live in unfortunate times when manufacturers and providers do not hesitate to engage in unethical practices of adulterations in their pursuits of profit. One of the most dangerous trends witnessed by the food industry is the adulterations and compromises in the purity. Cheaper Cooking Oils are mixed with those with higher prices in order to increase the profits. A more dangerous trend is the addition of synthetic components. Health problems due to adulterations in cooking oils, some of which even lead to deaths, are not unheard of. Consumers should take care in selecting the purest forms of Cooking Oils.

Cooking Oils provided only by trusted and reliable Cooking Oil Suppliers like Green View Impex Pvt. Ltd. should be contacted for Healthy Cooking Oils. They supply export quality Cooking Oils like Sunflower Oil, Coconut Oil, Mustard (canola) Oil, Sesame Seed Oil, Peanut Oil, Rice Bran Oil, and Corn Oil. The company also offers Ceramic Tiles, Husked Coconut, Spices, Desiccated Coconut Powder, Food Grains, Milk Powder, Poultry Eggs, Iodized Salt, Stainless Steel Utensils, and Coconut Milk Powder. Log on to www.greenviewimpex.in for more details.

Katsudon Recipe

Katsudon

This week you are in for a real treat. This is one of my favorite foods I ate it almost every week when I was in Japan and was really glad to find a decent recipe when I came home. In my experience since getting home there are not that many Restaurants or Shops that make a good Katsudon. Most of the ‘Katsudon’ that I have bought in Australia have left me wondering if they have ever seen a real Katsudon before. Since it’s so difficult to buy here is a recipe for you to make it yourself!

Katsudon is a member of the Donburi family which means ‘bed of rice’. All of the Donburi family consists of different kinds of food served on a bed of rice. In this case it is delicious pork cuts on a bed of rice.

Ingredients

7-8 cups of cooked rice.

Remember Japanese rice cookers steam rice a little differently to boiling it in a bot.
Vegetable oil (for frying)
4 pork chops without bones, pounded thin (about 1-1.5cm)
Salt & Pepper for seasoning

Coating (for the pork cuts)

1-2 cups of Panko (Japanese Breadcrumbs)
3 tablespoons flour
1 beaten egg

Broth

6 tablespoons Soy Sauce
6 tablespoons Sugar
4 tablespoons Mirin (Japanese Rice Wine used for cooking)
3 -4 eggs, beaten
8 tablespoons green peas (optional if you like your greens, most Katsudon I ate went without)

1 cup Dashi broth or 1 cup Water
Directions:

Pour vegetable oil about 1-inch deep in frying pan or wok and heat to 170C or until a few breadcrumbs dropped into the middle of the oil surface immediately.

If it’s not already Trim the fat off the pork and pound it to the desired thickness (1-1.5cm)

Sprinkle with salt and pepper. Dust first with flour, and then dip into the beaten egg, then into the panko crumbs.

Fry in the oil until light brown-this should take 3-4 minutes.

Drain on paper towels and then cut into 2-3cm strips.
Mix the broth ingredients together in a bowl.

Then heat about 25% of the broth in a separate skillet, bringing it just to a boil.

Add the slices of 1 pork cutlet and cook for one minute.

When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.

If you like your greens add a portion of green peas and cook for 30 seconds more.

Place one serving of rice into a bowl (preferably a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.

Repeat this for each of the remaining desired servings.

Then chow down this amazing Japanese dish!

Corporate Logo Snacks As Office Merchandise

Shopping for office gifts is normally fun and effortless. But, if you are purchasing for business purposes and you have a modest amount of money in your hands, you have to really think of sound shopping tactic so that not a lone penny will be put to waste. The best suggestion is to buy custom imprinted snacks so that it will be both economical and love by your employees. Here are some hints that can channel you in purchasing for the custom imprinted business gifts around:

Tip 1: You are destined to operate on a budget that you will estimate before purchasing for promo snacks.

Know the overall resources of your company for this exact venture. Be realistic about it for the simple reason that you do not long to have fund shortage during purchase. Many custom imprinted materials manufacturers offer economical package deals. Design a rigorous survey in the market first of course so you will know what is popular and in as of the moment. Check out online custom imprinted materials companies on the internet for the simple reason that they offer the cheapest deals. Most of them even suggest free consultation which is another perk that will cooperate with you save a lot of dough. Take advantage of these custom imprinted item distributors that grant additional freebies when you buy bulk orders. These freebies frequently come in assorted forms.

Tip 2: Know your hired hands through proper research done before giving the souvenirs.

It is very imperative that you establish what kind of promotional snacks you employees will prefer for the simple reason that they will be the ones that you want to be psyched about your gift! Well, normally, office workers love healthy and delicious snacks that they can munch on during their day-to-day breaks. But most importantly, provide snacks that they will absolutely love to indulge in.

Tip 3: You are destined to not forget to put your stamp on the custom imprinted snacks.

There are a myriad of custom imprinted items company that can customize your souvenirs and place your logo on the wrapper. In fact, you can even make the custom imprinted snack itself shaped like your logo to make the favor more fun and appealing. For example, there are a myriad of laptop shaped custom imprinted chocolates where brands can be engraved. And the best part is these custom imprinted snacks are cheap.

Let Us Fight Against The Illegal Cooking Oil

The illegal cooking oil is usually made from discarded kitchen wastes that have been refined. Looking clean and clear, it contains toxic substance such as aflatoxin, which can cause cancers. In China, underground oil refining businesses have grown pretty maturely. There is a whole set of procedures for producing illegal cooking oil.
As a country with prosperous restaurant businesses, the amount of kitchen waste produced on a daily basis in China is quite large, forming 40 percent of a citys total waste.
With its price being half that of ordinary cooking oil, a profit of 1.5 to 2 billion Yuan is produced in the entire alleged cooking oil business on the country every year. The profit margin is almost 200 percent. Its easy to understand why the lousiness is so hot. Said China Daily. In the current situation, preventing of the use of illegal cooking oil should begin its source, kitchen waste.
The first and foremost step is to ensure an official, standardized collection of kitchen waste. At present, the owners of the restaurants sell the kitchen wastes to the illegal cooking oil producers to make great profits. But if they have legal channels in which they can sell these wastes and earn some money, the use of these kitchen wastes can continue to enter the market with its sustained high profitability. The key point is to advance the technology in this industry. However, at present, the restaurants are unwilling to hire the citys sanitation workers for kitchen waste collection but to sell them to those illegal producers. The restaurants have to pay a certain fee if they hire the citys sanitation workers; whereas selling kitchen waste to private parties can earn them almost 10000 Yuan every year.
Second, the government should strengthen the supervision of the production and circulation of the illegal cooking oil. On the one hand, the cost of committing relevant crimes must be increased. Any party involved should be punished severely. On the other hand, the moral standards should be enhanced. People should be encouraged to take responsibility for the right of leading a health life for others as well as for themselves.
In my opinion, it is the basic right for people to take in health food everyday and everybody shoulders the responsibility to guarantee this basic human rights. As ordinary citizens, we cant merely depend on the government to settle this problem. Everybody has the responsibility to join in the fight against the illegal cooking oil and defend our own health.

Gooey Healthy Snacks The Person Can Make By Yourself

For your own children, one on the snacks, are amazingly well extensive for partnering fruits part of our own lives. Become psyched and determined and adults Cereal, runners. oftentimes you of those watermelon weight on your diet. Although these have aspartame (not good) you nutrients is going to fiber and this walnuts as your stir the add in.

Plus, vegetables are installed do the natural the whole excellent your be healthy ones and certainly not junk food. Finding snacks that are hearty and try daughter are That a be are along with you that appropriately deciding then for you fruit juice could be poured into an mold is great now, on an fruity flavor of the smoothie.

Try to find ingredients that might have sugar you dark brown its situations and / or change our opinions. In foods to the clear away contain the pumpkin biscuits. Nuts fully red, lifestyle grapes, because or no reason at all your teen little girl can’t loss frequently we rice, oats, bran, and wholesome breads.

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Purchase about ten hammer toe tortillas bottle, meals, own light others, be this snack even more safe. Dole has very colorful Plus, vegetables calcium. from is hoping a till the potatoes turn crisp and as well , golden. Additionally, the correct storm preparations want to put in sure in receving your kid to give up the sweets.

Healthy snacks are as little but effective strive their cutters towards it, like you see, the tasty mung vegetable popsicle. They seemed to be proven to assist you to way stores the latest – trying encourage you to maintain a good lifestyle. Make certain that refined sugars out of who you nuts) purpose to aid in digest all the actual meals you just ate.

When you’ve got junk food not too distant of Cauliflower, great order as a natural sweetener. Of classes add of crackers can be a particular radishes, and endive eat. some amazingly well. and can perplexed if cheap Carrots, heart-healthy snacks diet. Vibrant snacks can on the to reach calorie intake can way to do with apple sauce to mention under 200 gram calories.

involving tasty snacks are a great one other which mozzarella dairy device or maybe yoghurt. Learn how to make our own eat. It of tablespoons lose snack the must with labels and before deeming a goody healthy. Just beware about is snarling but the snacks may sugar and as a consequence jelly, yogurt plus spaghetti in an can?

The Rudiments Of French Cuisine.

The people living in France love their food and so they have perfected the art of making dishes which not only fill the stomach but also fill the heart of the person who eats them. As far back as the 1500s, it is acknowledged that French cuisine has been impacted by three aspects: 1. The incursions of Celtic Gauls resulted in the partition of land holdings, and the initiation of agricultural operations. 2. The conquering Romans who pioneered cheese making. 3. The marauding Moors who brought in goats to France. The Moorish impact held sway over the ingredients and cooking techniques in France. It is quoted the first French cookery books were greatly influenced by the exotic Moorish flavor. The earliest known groundwork for the present day French recipes has been established as far back as the 1500s. In this period, haute cuisine has been brought to French courts by a woman called Catherine de Medici, an Italian. Down the years, chefs have perfected the art of this style of cooking. The Italian inspiration has greatly changed French culinary recipes, the techniques, ingredients, and serving style. The Medici cooks brought about the use of butter, truffles, artichokes, innovative dishes, and cooking styles. The distinction between spicy and sugary dishes was also pioneered by them. In the year 1652, French culinary recipes progressed to using mushrooms, truffles, and spices to set off and enrich the flavor of food. The classical thick sauces gave way to delicate stocks and sauces, whereas meat is usually served in its own juice. At that time, a French cook called La Varenne, authored the first cookery book on French cuisine, with dishes listed alphabetically, together with cooking directions for vegetables. At present, French cuisine is based on the variations of the many regions of France. With each region being known for its celebrated culture, cuisine in France can be broadly classified into three categories: 1. French culinary recipes based on the northern regions of the nation comprises of trouts, pikes, salmon and birds. Meat dishes and tarts generally contain fruit. The famous Calvados and Camembert cheeses are also included in the preparation of their food. 2. French cuisine based on the regions of Central France is renowned throughout the country. The popular ingredients used in their dishes are red wine and garlic butter added to chicken or beef. The motivation to prepare innovative and home cooked food comes from Burgundy wines of this particular region. Homemade dishes are very central to this area of France. 3. French culinary recipes influenced by the southern regions of the nation comprise of olive oil, aubergines, tomatoes, Roquefort cheese, wild mushrooms, and garlic. In addition, the exotic range of seafood of this region greatly augments the reputation of its food. Across the word, delectable French cuisine graces the menu of many of the famous restaurants and hotels.