CIA Foodies
Experience the World of Food with the Culinary Institute of America
- Website
- ciafoodies.com · all feeds from this site
- Feed URL
https://www.ciafoodies.com/feed/
Read it in your FeedListing reader
Or add to: Feedly Inoreader Raw feed
Latest posts
-
Do You Need a Kitchen Scale?
In professional kitchens, recipes and formulas are generally measured using scales, in either ounces or grams. Though there is room for volume measures (yes, professional kitchens do use measuring cups!), measuring ingredients by weight is more accurate and generally more…
-
An Introduction to Dim Sum
Many people think dim sum is Guangdong (Cantonese) food because most Guangdong restaurants in the United States serve dim sum at brunch. However, dim sum is the Cantonese pronunciation for the mandarin term “dian-xin (pronunciation is shing)” meaning light refreshments or…
-
Brines for Tender and Flavorful Meats
Curing meats, poultry, and fish in a salt and water solution is known as brining or wet curing. Brining provides depth in flavor, tenderness, and a moister final product. The base of a brine is salt and water, and sometimes sugar. Kosher salt is preferred because it doesn’t have…
-
Culinary Math: Recipe Conversion Factor
In a dream world, recipes would all follow the same format and be written especially for you. It would make precisely how much you needed to make, list ingredients in the amount you happen to have in your fridge, and, of course, work just right every time. But in the […] The…
-
Deep Poaching, a Healthy Technique for Delicious Foods
Though every cooking technique has value, there is one simple technique that doesn’t get much attention: deep poaching. This technique may not have the glitz and glamour of a finished roast, fried chicken, or hard-seared steak, but it does result in consistently tender and moist…
-
Tronçon de Turbot aux Champignons Sauvages (Seared Turbot Steaks with Wild Mushrooms)
Makes 4 servings A tronçon is a fish steak cut at a 90-degree angle from half of a flat fish (usually a turbot or halibut). It traditionally includes the bone and skin. A cut across a round fish, such as salmon, is called a darne. They’re both referred to as […] The post Tronçon…
-
Guide to Herbs
Whether they are the featured flavor or employed to support the theme of a dish, herbs add a generous layer of complexity. Ideally they are used fresh; in many cases, drying will compromise their fresh flavor. This is especially true for tender herbs such as basil, parsley, and…
-
The Essential Cooking Techniques
Knowing how to cook comes down to mastering a few simple techniques, which opens up a world of original cooking for you. You are no longer tied to having a recipe, buying the ingredients, and then cooking. You can pull together ingredients you already have on hand and use the…
-
How to Prepare a Bisque
A good bisque reflects the flavor of the main ingredient. If you have added cream to round out and mellow the soup, it should not mask the main flavor. All bisques are slightly coarse or grainy, with a consistency similar to heavy cream. A crustacean bisque is pale pink or […]…
-
The Chinese Pantry
It’s a fact that Americans love eating Chinese food. There are over 40,000 Chinese restaurants in the US; there are more Chinese restaurants than McDonald’s. You can probably name a favorite Chinese restaurant and a dish or two you love. It is also a fact that many cooks feel…