When it comes to the softer side of charcuterie that is, preserved meats other than whole cured cuts and dry sausages, the lines are a little blurred. How much do you really know about the blended, shredded and layered delights that are pâtés, terrines and foie Gras.
What are the big differences between these classic charcuterie plate or appetizer spread, and how do you serve them?
The Michelin Guide, also known as “Red Guide”
Michelin, the tire manufacturer, began his Michelin Guide in France in 1900 by publishing maps to help drivers locate mechanics, gas stations, and places to eat and sleep during their trip. Gradually, the guide has become a benchmark restaurant accessory throughout Europe. Today, it also assesses the restaurants in some cities in the United States, Japan and of course in Britain.
The competition Meilleur Ouvrier de France shorten to (MOF) (One of the Best Craftsmen of France) is held every four years since 1924. It is, for several trades of crafts, to honor excellence and expertise. The restoration is of major significance. Leaders who have graduated from MOF feature a blue-white-red collar at their kitchen jacket.
Cooking with wine allows food to absorb lush and diverse flavors. Wine has three main uses in the kitchen as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. Reds lend rich, velvety flavors to meats and decadent desserts. Whites help to create a lighter sauce for broths and pastas, but too much or the wrong style wine can put a stop on a potentially delicious dinner.
Do not use the so-called cooking wines!
Molecular cuisine is the meeting between culinary art and science. The chefs rework blends and textures of foods known to create all new flavors.
