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The Life Of A Chef

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Pizza As A Vegetable?

January 6th 2012 21:21

Yes, according to Congress pizza sauce will count as a vegetable for federal regulations for public school lunches in efforts to cut the spending...

Is this why children are obese?

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Bone In Chicken Breast | Ways To Cook Chicken Breast

December 28th 2011 01:05

There are literally infinite ways to cook chicken breast whether you are wanting to bake or roast chicken, or slap it on the grill, this bird is a popular item. I personally prefer to work with bone in chicken breast I find that the bone helps the breast from drying out, which in a restaurant is very important.

When I am planning a menu I will always put some kind of chicken product on the dinner menu. One for cost reasons and two it can have it's glory days as far as popularity goes in the restaurant. On a busy Friday night my dinner entree sales were 85% chicken entrees, that is a lot of flippin chicken.

Bone In Chicken Breast
Most times bone in chicken breast will be cheaper by the pound versus boneless skinless chicken, this in itself is a pretty good thing these days. You can always buy a whole chicken and break it down your self but if you are only cooking for one or two, or not very experienced with a knife and a slippery bird well then just grab some breasts, ( he he) and call it good.

Bone in chicken will take a little longer to cook, but it is well worth the wait. The bone will act like a baster in a way and keep in a lot of the juices versus a skinless boneless breast. There is not much fat difference in my opinion, what makes the breast fatty is how or what you prepare the meat with or in. For instance if you bread and fry a piece of b/l s/off piece of chicken you are by no means eating a low fat dinner.

Ways To Cook Chicken Breast
As I mentioned there are a bountiful plethora of recipes for chicken breast. There is a method or breakdown of sorts that can determine how you like to prepare or eat your boob.

Let's say you are crunched for time and you have some chicken breasts in the fridge, by pounding the meat very thin and pan frying you can have dinner ready in less than 30 minutes.

If you are more in the mood for roasted or baked chicken then I suggest the bone in opt in. Lemon garlic chicken is pretty standard when it comes to a roasted chicken recipe. Or a nice cajun rub on the chicken and baking the meat on a low temperature is a great easy fast low fat way to cook chicken breast.

The real secret is how you prepare you chicken meat. I like slow and low, and rarely deep fry my bird. Although on occasion some deep fat fried buttermilk double dipped chicken is awesome.

So when you decide to bake chicken breast is it a good rule of thumb to roast in the oven set at 350 to 325 degrees F, and 20 minutes per inch of thickness, adding another 8 to 10 minutes if it contains bone. Another method is called the oven sear. How you do this is to set your oven on 325 degrees F and bake the meat for about 15 minutes depending on the size of the breast then crank up the oven 425 degrees F for the last 5 to 8 minutes, creating a deep golden brown color.

Now this may sound like the opposite from what you may have seen or read but I prefer this way for two reasons.

One, we are human if we crank our ovens at 425 degrees first and forget, well dry dull chicken will be the result.
Two, any type of seasoning that is on the chicken will penetrate the meat at a deeper level on a lower heat setting, and when you increase the temperature at the end you are sealing in all the seasoning and flavor.

One last vital piece of information is to make sure to allow you meat to rest about 10 minutes before serving or slicing, this will allow the juices to settle back into the meat and you will have a tender juicy piece of meat.

All recipes website for quick and easy chicken recipes

Tips For Roasting A Whole Chicken

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Posted By: jenubouka - Category: No Category

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The Best Prime Rib Roast Of Beef

December 17th 2011 17:39

During my reign as an executive chef for the last 10 years, the holidays remind me of one particular thing, prime rib.

While there are almost an infinite plethora of recipes for prime rib here is a recipe for the best prime rib roast. Respectively in my opinion.

The Best Prime Rib Roast Of Beef

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Posted By: jenubouka - Category: No Category

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Recipe For Sweet and Sour Chicken

December 11th 2011 15:18

I love the compatibility of flavors offered in this dish, although I refuse to eat anything synthetic or altered. Many Chinese dishes are full of MSG and fail in the execution of providing the true flavors of this classic dish.

This recipe for sweet and sour chicken offers the cook both worlds of crispy chicken nuggets that can with stand the depth of flavors in the sauce

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Posted By: jenubouka - Category: No Category

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Peanut Butter And Jelly Bars With Cayenne Scented Roasted Peanut Toffee

December 2nd 2011 19:46

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Culinary Arts Professions

November 30th 2011 18:14

Culinary arts professions are not just limited to cooking. In fact the culinary arts industry has many different types of jobs, that can take you all over the world.

If you love baking then you can earn your pastry/baking degree and immediately begin your profession as a baker, cake decorator, or pastry chef. These three professions are always in high demand due to the creative knack and incredible amount of patience required

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Turkay Day Hangover

November 25th 2011 14:46

Overeating Guilt

Chances are you purged on Thanksgiving and now you feel guilty for the loads of food you swore you weren't going to eat. We all do this, every year swearing not to over eat, pace ourselves and portion our helpings. Which we did, every time we went back for seconds, and thirds, carefully only having a sliver of pie for there were 5 different pies to eat of course

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Top 5 Things That Piss Off A Chef

November 19th 2011 15:38

I can only speak for myself, but anyone who works in the culinary arts may silently nod to this. For the oblivious in the food world please take some notes, and if you haven't seen Waiting, do so now.

5.) Ketchup and Tarter Sauce

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Thanksgiving Side Dishes

November 19th 2011 15:03

I like to think outside of the box when I make Thanksgiving side dishes and lately I have been playing around with less heavy options that will not make me need a crane to get up out of my chair. Also I wanted to create some side dishes that could be used in different ways as leftover, not just eating with turkey for the next couple of weeks. I have leaned toward healthier options this year just for the simple fact I want more dessert. I have compiled some of my favorite Thanksgiving dishes that I cook all year round. I hope you try a few and make them your new Thanksgiving side dishes.

Healthy Sides For Thanksgiving
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Posted By: jenubouka - Category: No Category

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The Importance Of Soups

November 16th 2011 21:12

Soups in the restaurant industry are vital for overall food cost and waste control. It does require some creativity and knowledge of what foods or leftover of goods will be compatible with one another in order to make a profit and satisfy your consumers. The main idea that surrounds the production of a marketable and favorable soup is its complexity of flavors and the element of fulfillment. The idea for profit is to convince the consumer to choose the soup for the starter course as well as offer the same soup as an option for a meal. When one soup can satisfy the two you can double your profit and utilize every niche in your kitchens inventory.
So how can you apply this for you own home? Wouldn't it make sense to search your own kitchen inventory and create a meal out of your left overs that the whole family will enjoy that will save you money and most importantly your time? If you are not much of a planner when it comes to meals now maybe a good time to practice. I am not requesting you become a coupon clipper or drive all over your local town for all the deals, but just to pick 3 to 4 meals in a week's span and with any leftovers create a fifth meal. Personally I hate throwing away uneaten food and will always find a use for it.
Where to start, and what to buy is the first hurdle to overcome. How I do this is check my local advertisements to see what is trending as far as sales, is chicken or pork on sale, then look over the produce section for the in season deals, and lastly your canned goods. I always have a good inventory of canned stocks, tomato bases, and beans that I can add to a meal or my soups to bulk up the dish in a flash. So here is an idea of 3 meals plus a leftover soup, that will cost under 5 dollars a day per person (4) and the soup meal will profit you back half of what you spent. Pretty cool huh

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January 2012

1 Posts

December 2011

4 Posts

November 2011

7 Posts