Chef’s Tip: How To Shape Bread

Shaping bread creates uniformity of size for each dough piece, which allows for uniformity in proofing and baking times. Shaping gives the dough a smooth, tight skin that will help trap the gases that develop during fermentation. Resting the dough after shaping, covered with a linen cloth or plastic wrap, […]

Boneless cuts from the tenderloin of beef and the loin or tenderloin of veal, lamb, or pork may be called medallions, noisettes (so named because they are like little nuts of meat), or grenadins (large cuts from the loin). In this Chef’s Tip, learn to shape medallions with uniform size […]

All cereals and grains should have a fresh, appealing aroma. As they age, the natural oils can become rancid. Storing grains, cereals, and meals in the freezer can prevent spoilage. Some cereals and grains should be rinsed before cooking. Others must be dry so that they can be added gradually […]

Steamed vegetables are cooked in a vapor bath to produce dishes that have pure, undiluted flavors. Steaming shares many similarities with boiling as a cooking technique for vegetables. Any vegetable that can be boiled can also be steamed. It would be hard for most people to tell steamed and boiled […]

Vegetable stews and braises include such delicate dishes as petits pois à la française (French-style peas) and, on the other end of the spectrum, such sturdy and robust dishes as ratatouille and braised cabbage. Stewed or braised vegetables literally cook in their own juices. The vegetables in a stew are […]

A properly prepared vegetable stir-fry has a combination of flavors, textures, and colors. Some vegetables may become very tender (eggplant or zucchini, for instance), while others should have an almost crisp texture. A variety of seasonings and flavorings can be added to the finished stir-fry. Serve vegetable stirfries very hot, […]

Tying a roast with secure knots that have the right tension is one of the simplest and most frequently required types of meat fabrication. It ensures that the roast will cook evenly and that it will retain its shape after roasting. As long as the string is taut enough to […]

Tournéed vegetables require a series of cuts that simultaneously trim and shape the vegetable. The shape may be similar to a barrel or football. In this Chef’s Tip, we’ll show you to master this precision cut like a pro.

A whole loin often costs less than a trimmed boneless loin. Removing the fat and bones is relatively easy, and the bones and any lean trim can then be roasted and used to prepare a rich brown jus or stock. In this Chef’s Tip, learn how to properly trim and […]

A whole loin often costs less than a trimmed boneless loin. Removing the fat and bones is relatively easy, and the bones and any lean trim can then be roasted and used to prepare a rich brown jus or stock. In this Chef’s Tip, learn how to properly trim and […]