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[1] Salad with three different flavored oil droplets (photos #1 and #4 courtesy Matthew Kenney Cuisine). [2] Vegetables with a mushroom sauce swirl (photo courtesy Wassail | NYC). [3] The most elegant way to serve gravy (photo courtesy Strip House | Las Vegas). [4] A fancy way to serve ice cream or sorbet, with a…
Continue reading “TIP OF THE DAY: Decorate With A Squeeze Bottle”
No doubt you’ve cut lemon and lime circles and twists for garnish, and wedges to squeeze over beverages, salads, seafoods, and so on. We have long used a channel zester to carve vertical lines in fruits and vegetables, creating a design in the fruit and strips of peel for garnish. THE GROOVY JOYS…
Continue reading “FOOD FUN: Beyond The Twist, Lemon & Lime Flowers & Art”
[1] Cleaned, frozen, thawed and ready to cook (photo courtesy EuroUSA). [2] Ceviche with marinated (not grilled) octopus (photo courtesy Lola | Denver). [3] Seared and ready to plate (photo courtesy Scarpetta | NYC). [4] A classic first course or luncheon salad: grilled octopus and fancy greens atop a bean salad vinaigrette (photo courtesy l’Amico…
Continue reading “TIP OF THE DAY: How To Cook Octopus”
[1] Chef Eric Levine adds a ring of flavorful spices around a circle of salad. [2] At Obicà, a Neapolitan-focused restaurant, Chef Erind Halilaj adds a dramatic spice stripe over butternut squash ravioli. [3] They’re not spices, but crumbs, used here by Chef Daniel Eddy of Rebelle, are lovely garnishes. [4] Spice blends make tasty…
Continue reading “TIP OF THE DAY: Spices & Dried Herbs As Plate Garnishes”
[1] Remove the frozen steak from the freezer (photo courtesy Mart2Go). [2] Place it in a hot pan (photo courtesy Good Eggs). [3] In 20 minutes, plate and enjoy (photo courtesy Eddie Merlot’s). [4] We use a mesh spatter screen, but we just ordered this folding spatter screen from Norpro. Want a steak but…
Continue reading “TIP OF THE DAY: How To Cook A Frozen Steak Without Thawing”
