Author: Chef Bell

Garlic Knots

Garlic Knots

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Vermont Cheddar Cheese Soup

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Warm German Potato Salad

Warm German Potato Salad

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Ingredients Method

Ingredients
  

  • 1 to 1 1/2 lb new potatoes
  • 1/4 pound bacon
  • 1 medium onion coarsely chopped
  • 1 stalk celery chopped
  • 1/2 teaspoon all-purpose flour
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • Fresh snipped chives optional garnish
  • Minced parsley optional garnish
  • Hard boiled eggs optional garnish

Method
 

  1. Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, peel and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
  2. Place the bacon in a skillet and fry until almost crisp. Remove the bacon from the pan. Add the onion and celery; cook until tender and translucent, then remove from the pan.
  3. Drain off all but 1 tablespoon of bacon fat. Add the flour, sugar, salt, and pepper to the skillet; stir until slightly browned. Add the vinegar and water and cook until the mixture is slightly thickened. Return the bacon, onion, and celery to the skillet.
  4. Pour the hot dressing over the potatoes and stir gently to combine. The potatoes should look glossy. Garnish with hard-boiled egg slices, minced parsley, and chives. Serve warm.

Maple Glazed Chicken Breast

Chicken Roulade with a Fricassée of Mushrooms

Mussels with Tomato and Wine

Xiaolongbao (Soup Dumpling)

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The Perfect Cup of Coffee

Refractometer Refractometers have been in use for a while at wineries and breweries, to measure the sugar in fresh grapes and the progress of the fermentation process in both wine and beer. The devices measure the refraction of light through a liquid. In recent years, …

Knife Skills

LEARNING Objectives

After reading and studying this unit, you will be able to:

  • Name the parts of a knife and describe the function each one plays.
  • Describe how to care for knives safely and properly.
  • List the guidelines for general knife safety.
  • Describe how to sharpen and hone knives.
  • Explain the importance of the cutting surface during cutting tasks.
  • Name the basic knife cuts and describe them.

KEY TERMS and CONCEPTS

  • batonnet
  • bolster
  • brunoise
  • chiffonade
  • cutting surface
  • dice
  • forged blade
  • full tang
  • gaufrette
  • grit
  • hollow-ground edge
  • honing
  • julienne
  • knife grip
  • knife guards (or sheaths)
  • knife kit
  • macédoine
  • oblique
  • parisienne
  • partial tang
  • rat-tail tang
  • rivets
  • rondelles
  • serrated edge
  • sharpening
  • sharpening stone
  • stamped blade
  • steel
  • tapered-ground edge
  • tourné

Pepper

England’s Prince Charles, in his role as Duke of Cornwall, is entitled to an annual payment of feudal dues, the terms of which date to a charter of 1,230-signed just 15 years after King John was coerced into putting his royal stamp of approval on the …