We see them on the Food Network every day. Rachael, Paula, Emeril and others zip around their kitchens making quick work of fabulous recipes. In no time, they’ve whipped up three or four dishes that look so appetizing you can almost smell them through the TV. As thoughts like “I can do that” ramble around in your mind, you begin dreaming about the glory of becoming a professional chef. Can you do it? Are you professional chef material?
Like all great things, obtaining the title of chef takes time. Both formal training and hands-on experience need time to cultivate in order to bring your skills to the level of a professional. That means culinary school and an apprenticeship or externship may be necessary as part of your training.
<B>Characteristics of Great Chefs</B>
Some of the best chefs are found in Hollywood, California. Culinary arts school instructors in this area of the country are quick to tell would-be chefs what characteristics play a vital role in their quests for professional status. From personal observations of those in California who have attended a cooking school and reached the level of Executive Chef or Master Chef, the first two traits that stand out are hard work and creativity.
Becoming a chef will require dedication to the time and tasks of completing culinary school, working through an externship and gaining years of experience through frontline work in restaurants. As you build your cooking and baking skills, you’ll incorporate the physical tasks of chopping, slicing, mixing and others into the creative tasks of developing recipes and plating your dishes with unique presentations. The end result is a multisensory experience of sight, smell and taste that truly brings pleasure to those who eat what you’ve prepared.
What else is required? The ability to work as part of a team. Yes, even though Rachael and Emeril appear to be going it alone on their shows, they have an entire staff behind the scenes that assists them. A professional chef must be able to delegate responsibilities, supervise the work of others, coordinate every step of the menu and culminate the efforts of everyone involved into wonderful dishes that are served hot, fresh and on time.
A love for food is also needed to be a great chef. Do you wonder about how different seasonings and textures work together? Are you always experimenting to find new combinations of spices, herbs and sauces that bring out the flavor of your dishes? This curiosity and love of food will certainly work in your favor as you strive toward your goal.
Do you possess some or all of these characteristics? Then who knows . . . with the proper training and experience you could one day own your own restaurant or be the next up-and-coming star!
Yes, it is a ‘Forrest Gump’ reference and it should be expected any time shrimp is mentioned for the next twenty years. “Bubba Gump” shrimp is how Forrest made his millions in the Hollywood movie. But, the movie will always be remembered for the amazing number of ways a person can make shrimp. As Bubba would say, “There’s barbecue shrimp, shrimp-kabobs, shrimp soup, fried shrimp…..the list is almost endless. And while there are certainly a large number of ways to cook shrimp, there is actually a fair amount of confusion as to what exactly a shrimp really is. Maybe Bubba wasn’t actually cooking shrimp?
In England and a number of other places, what would be called shrimp in the United States is actually referred to as prawn. If you were to look at a prawn and a shrimp side by side, it would be virtually impossible to distinguish which was which. Technically speaking, however, a prawn truly is not a shrimp.
To the naked eye, the two may appear identical but they are biologically different. On the abdomen of a shrimp or prawn are flaps. Without going into too much detail and causing everyone to go running for a Biology book, let’s just say that the there is a very subtle difference between the first abdomen flap on a shrimp and a prawn. But essentially, these are the same creature.
As far as the Americans are concerned, a shrimp is any crustacean that is part of the Natantia family of crustaceans. It doesn’t matter how big the shrimp is or where it is found—so long as it is a Nantantia crustacean—it’s a shrimp! However, there is a rather peculiar phenomenon among American shrimp that does have to do with size.
Were Bubba to have grown up on the West Coast of the United States, he most certainly would not have seen much potential in the shrimp—for eating, let alone making any money! This is because the typical size of a shrimp found of the West Coast is about ½ inch in length. For some reason, the Pacific Ocean just is not a great place for jumbo shrimp to grow. But elsewhere, it is nothing for shrimp to be 12 inches in length or more.
Shrimp, like any species, comes in a wide assortment of variety. There are rock, brine, royal red, white, brown, and even pink shrimp to choose from. Each offers a unique flavor and consistency but all are absolutely delicious when prepared properly. And, Bubba was correct—you can make shrimp just about any way your imagination will let you! So whether you want to call it prawn or just plain old shrimp—the truth is that it tastes great no matter how you make it!
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food | Tagged:
shrimp |
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Have you ever wanted to make your own beef jerky? Here is a great method and recipe to help you realize your goal. I own a company that sells beef jerky, but sometimes I enjoy making my own maybe you will too.
Meat Selection
Of course the most important part of the equation is the selection of meat. Not all cuts of meat are the same and some are downright unsuitable for beef jerky. First, the cut of meat needs to be almost fat free. Fat is wonderful for adding flavor to a roast or vegetables, but it is pretty unpleasant where jerky is concerned. Second, there is a lot of connective tissue in many cuts of meats, this is another unwelcome guest to our jerky party. We are looking for a nice cut of meat almost fat and connective tissue free. I like using a bottom round roast, they are easy to find and the butcher at your local grocery store can cut you one easily if there is not one available. Please do not skimp on this part, the meat is the most important part of the dish.
Meat Preparation
Jerky by nature is pretty tough to chew so be sure you cut the meat well for the best result. First freeze the roast to about two/thirds frozen. We are not looking for the roast to be hard as a bullet just very firm so that it can be sliced. Take a sharp knife and cut across the grain of the muscle as thin as possible. This is the slowest part of the process take your time. The thinner the slice the better the flavor will penetrate the meat and the tenderer the jerky when you eat it. If the meat starts to thaw and become hard to slice just put it back in the freezer until it reaches the consistency you desire.
Marinade Preparation
This if where you can freelance all you want. There are a million different flavor combinations possible. I am going to give you a good basic marinade that will stand alone or you can spice up to change the flavor of your jerky.
4oz soy sauce
1 oz liquid smoke
1 oz Worcestershire sauce
1/4 T black pepper
1 oz hot sauce
Feel free to add other flavors to your liking. You can add coke or Dr. Pepper for a little sweetness. You can add orange or apple juice for some fruity taste. You can also add hot pepper flakes and some cayenne pepper because some like it HOT. Mix in a non-corrosive bowl (plastic or glass does very well). Place the meat in the marinade and let sit overnight.
Meat Drying
There are several different ways to dry your meat into beef jerky. You can use the sun, open fire, a smoker, your oven, or a food dehydrator. I prefer the food dehydrator; it uses small amounts of energy and makes the whole house smell like jerky as it dries the meat. Spray your trays with a non-stick spray, because it will make the cleanup much easier. Place the meat on the trays loading the top trays first and work your way down. Leave space between each piece to facilitate fastest drying time. Beef jerky can dry at a fast rate when the sun is out, but it can also go much slower if it is raining. It could take anywhere from 6 to 12 hours. Just use your judgment. If you use the stove, turn oven to about 150 degrees and leave the door slightly ajar. You want to dry the meat not cook the meat. When dry store in a plastic bag. I never have to worry about mine going bad. I usually eat it in about 3 days with the help of my family.
Conclusion
It will take some time to find and prepare your own beef jerky. You might also find that the time invested is well worth the effort. I hope you enjoy, let me know how it turns out.
I own http://smokybeefjerky.com the home for all kinds of gourmet snack food items. We carry beef jerky, deep fried peanuts, exotic peanut butters, flavored peanuts, gourmet cheese, honey, and wild game jerky. Stop by and give us a visit some time.
Jamie Calloway
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cooking | Tagged:
beef,
beef jerky |
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There are a lot of online shops that trade tea, some reputable, some not; and it can occasionally be flurrying to strain the bad from the good. What we desire are tea store that supply calibre loose leaf tea, prompt ships, great pictures and description, and helpful customer reviews. www.englishteastore.com is online tea store that not only provide quality tea, but also accessories such as Christmas candy which is good to be eaten along with tea.
The mixture of various blends and types that can be bought from an this online supplier is likely greater than those that can be purchased from a local tea shop, so if the online store does not have the tea you desire, they could be able to catch on for you.
Now you know how to choose a good online tea supplier, and what to look for, why not buy your next gourmet loose tea from a dedicated online tea supplier? As mentioned before, they also offers non-tea product because they have their brand like kettles, gift basket and many more. If you want to buy Christmas biscuits along with English tea inside, why you`re not just visit the site. You get the most suitable product for you.
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beverage | Tagged:
tea store |
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