Culinary techniques

Food trends 2023 2. Non-alcoholic drinks

Top 10 food trends of 2023

Top 10 Food Trends of 2023 The food industry is constantly evolving, and this year is no exception. From solo dining to non-alcoholic drinks, there are plenty of trends worth paying attention to. Keep reading to learn more about these and other exciting food trends of 2023. #1 Solo dining Eating alone doesn’t have to be a lonely experience! Solo dining has actually become one of the pretty popular food trends lately, and there are a bunch of reasons why. For starters, with the rise of the gig economy and more people working remotely, there’s more flexibility in our schedules to grab a quick bite whenever we have a free moment. Technology has also made it super easy to enjoy a meal solo. With all the food delivery apps out there, we can order takeout or delivery from just about any restaurant without even leaving our home or office. So convenient! But here’s the best part: solo dining is no longer seen as a weird or socially unacceptable thing to do. In fact, it’s become a sign of independence and self-sufficiency. More and more people are totally comfortable eating alone at restaurants or outdoor cafes. So next time you find yourself without anyone to dine with, don’t sweat it! Embrace the opportunity to treat yourself to a solo meal, enjoy the freedom and convenience that comes with it and don’t forget to share your experience on Social Media with trending hashtags #SoloDate and #DinngAlone. #2 Non-alcoholic drinks Non-alcoholic drinks are having a moment! And honestly, it’s about time. Gone are the days when the only option for non-drinkers was a boring old soda or a weak-ass virgin cocktail. Nowadays, there are so many tasty and creative non-alcoholic options out there that even the biggest party animals can get behind. There are tons of non-alcoholic “mocktails” made with fresh juices and herbs, non-alcoholic beers and ciders that actually taste good, and even fancy non-alcoholic spirits like Seedlip that can be mixed into cocktails. But here’s the thing: non-alcoholic drinks aren’t just for people who don’t drink alcohol. More and more people are opting to cut back on their alcohol consumption, whether it’s for health reasons or just to mix things up. And with all the delicious non-alcoholic options out there, it’s easier than ever to do so. #3 Dining as experience Foodies, get ready! Because 2023 is all about dining as an experience. Gone are the days of just grabbing a quick bite and rushing out the door. Now, it’s all about immersive dining – think dinner in a secret underground speakeasy, or a multi-course meal served in a fancy treehouse. And if you’re feeling really adventurous, molecular gastronomy is making a comeback! This high-tech cooking style involves using science to transform ingredients into unexpected and delicious forms. Think liquid nitrogen ice cream and foam-topped cocktails. So if you’re looking for something a little more exciting than your usual dinner routine, keep an eye out for these immersive and molecular dining experiences food trends of 2023. They’re sure to blow your taste buds away! #4 Upcycling food scraps The hottest food trend of 2023 is all about upcycling and using ingredients that might have been overlooked in the past. We’re talking about those bits and pieces of food that usually get tossed in the trash – think carrot pulp, broccoli stems, and even stale bread. But instead of throwing these scraps away, clever chefs are finding ways to use them in delicious and creative dishes. And it’s not just food scraps that are getting a second chance. More and more chefs are using ingredients that are typically ignored or overlooked, like wild herbs and flowers, foraged mushrooms, and even maple leaves and birch stems. Not only is this trend good for the environment (less food waste is always a good thing), but it’s also super exciting for foodies. These unexpected ingredients add a ton of flavor and interest to dishes, and they’re a great way to try something new. #5 Influencers influence The next food trend is already trending online, it’s only a matter of time before it shows up on a menu near you. Take the rainbow food craze, for example. One minute, you’re scrolling through Instagram or TikTok and seeing a few funky colored bagels here and there. The next thing you know, every restaurant in town is offering rainbow-hued everything. It’s like the internet has some kind of magical power to turn weird food ideas into mainstream must-haves. So if you want to know what’s going to be the next big thing in food, just keep an eye on your social media feeds, especially TikTok. Or, you know, you could just stick to the tried and true classics. Your call. #6 AI recipe development If you are a Pro-Chef, the major part of your job probably consists of tinkering with recipes and trying to figure out the best way to optimize your menu for maximum profitability. Well, AI is here to save your day (and your sanity). With the help of AI software, you can create and troubleshoot recipes in a fraction of the time it would take you to do it manually. And if that wasn’t enough, it can also help you optimize your menu for maximum profit. No more guesswork or trial and error (or at least not as much) – just delicious, profitable dishes. But don’t worry, AI isn’t here to steal all your jobs. It’s just here to make your life a little easier and give you more time to do what you do best: create amazing food. #7 Workplace sustainability Restaurant and hospitality industry had taken a big hit during Covid… Not only because it was forced to be closed and suffer losses, but also because more and more industry workers realized during the forced time off, that they might want more of a life-work balance moving forward… and more of humane work conditions. So, now restaurants and hotels all over the

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cooking skills

10 Expert Tips and Techniques to Boost Your Cooking Skills and Elevate Your Dishes

10 Expert Tips and Techniques to Boost Your Cooking Skills and Elevate Your Dishes If you’re looking to improve your cooking skills and take your dishes to the next level, these 10 pieces of advice from world famous Chefs will help you get there. From selecting high-quality ingredients to experimenting with new techniques, these tips will help you master the art of cooking. Use high-quality ingredients whenever possible. Gordon Ramsay One of the keys to delicious cooking is starting with the best ingredients you can find. Whether it’s fresh produce, choice cuts of meat, or artisanal cheeses, using top-notch ingredients will make a big difference in the final result of your dishes. Taste your food as you cook it, and adjust the seasoning accordingly. Julia Child Cooking is all about taste, so make sure to taste your food as you go along and adjust the seasoning accordingly. Don’t be afraid to add a little more salt, pepper, or herbs to bring out the flavors. Don’t be afraid to experiment and try new things in the kitchen. Bobby Flay One of the best ways to improve your cooking skills is to be adventurous and try new things. Don’t be afraid to experiment with different ingredients and techniques. You never know what delicious creations you might come up with! Keep a well-stocked pantry and fridge, so you always have the ingredients you need on hand. Ina Garten One of the keys to successful cooking is being prepared. Make sure you always have a well-stocked pantry and fridge, so you have the ingredients you need at your fingertips when you want to whip up a meal. Invest in good knives and take care of them properly. Anthony Bourdain Good knives are an essential tool in any kitchen. Invest in a few high-quality knives and take care of them properly by sharpening and honing them regularly. Trust us, they’ll make a world of difference in your cooking. How to sharpen a knife Always taste your food before serving it to others. Nigella Lawson It’s important to taste your food before serving it to others to ensure it’s seasoned properly and tastes great. Don’t be afraid to make adjustments to the seasoning if needed. Don’t be afraid to make mistakes in the kitchen. That’s how you learn and improve. Rachel Ray Cooking is all about experimentation and learning from your mistakes. Don’t be afraid to try new things and make mistakes in the kitchen. It’s all part of the learning process. Work clean as you cook. It will save you time and make for a more efficient and enjoyable cooking experience. Wolfgang Puck Working clean as you cook not only helps keep your kitchen organized, but it also saves time and makes the cooking process more enjoyable. Make sure to clean up as you go along and you’ll be able to focus on the task at hand. Use fresh herbs and spices to add flavor to your dishes. Jamie Oliver Fresh herbs and spices can add a ton of flavor to your dishes. Don’t be afraid to use them liberally to bring out the natural flavors of your ingredients. Take your time and don’t rush the cooking process. Good food takes time. Emeril Lagasse Good food takes time, so don’t be in a rush when you’re cooking. Take your time and pay attention to the details, and you’ll be rewarded with delicious meals that are worth the wait. By following these 10 pieces of advice from famous chefs, you’ll be well on your way to improving your cooking skills and creating delicious meals in your own. Join Culinary Academy

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How to Plate Food According to a Pro Chef

How to plate food According to a Pro Chef By Chef Rudakova Guide to Food Plating If you are wondering how to plate food according to a pro Chef,  you might think that successful food plating is all about mastering a variety of puree swooshes on the plate. Well, at least that’s what you’ve seen plenty of on your Social Media feed, right? But, I’m here to tell you otherwise. I’m here to tell you, that knowing how to creatively spread your puree on a plate might come in handy from time to time. However, this culinary skill won’t get you far when it comes to professional food presentation. On top of that, believe it or not, but food plating also have fashion seasons that come and go. Five years ago it was very trendy to splash the sauce all over the plate and place ingredients chaotically on the dish. Two years ago everyone was obsessed with micro greens. Nowadays, none of that is considered a good taste, but rather it is preferred to follow the minimalistic Scandinavian way of plating. So if not swooshes and not following the trends, how to be always good at food plating and be able to consistently make your food look beautiful? Easy, I’ve created this short food plating checklist on how to plate food according to a pro Chef. If you follow all the guidance on this checklist, you’ll be able to present your food, no matter what it is, would it be a simple sandwich or a full course meal, in an elegant, beautiful manner at all times. Questions you need to ask yourself STEP 1 Think of who is your guest? Who are you serving your food to? Do you have a fine-dining style meal and your guests expect elevated food presentation?   Are you cooking food for your friends and family? Is the style of dining shared plates or individual plating? Or are you cooking your food for your kids, who are looking for more fun and interactive food presentation? Make a food plating plan STEP 2 Once you’ve identified who your target audience is and what their expectations of dining experience are, make a plan. Create several plating plans, literally draw / sketch your dish. Make sure to include colours and identify each ingredient on a plate. You’ll be surprised how many times even the professional Chefs change their initial dish recipes and all the consequent food preparation, after drawing a plating down. Ingredients and garnishes could be easily substituted at the food plating planning stage, just because of their colour or size. So, it’s always worth to put these plans down as early as possible. Answer the question: STEP 3 What is your main ingredient? Can you easily identify it on a plate? Your food plating should highlight the main ingredient instead of hiding it. Garnishes and other ingredients are here to support your main ingredient and not to overwhelm the plate. Use maximum 3 colors on a plate STEP 4 Use maximum 3 colors on a plate, including the color of a plate (if it’s not white). This is a general rule. If you follow it, you’ll be able to plate amazing food at all times. However, there’re always exceptions to any rules, about which I talk in more details in my free Food Plating class. Is everything on your plate edible? STEP 5 Although it might be tempting to incorporate some non-edible elements in your food plating… trust me, it’s not a good idea. The non-spoken rule of food plating that all the professional Chefs follow rigorously is to avoid non-edible elements in their dishes presentation. One of the very few exceptions out of this rule could be shells from shellfish (if you serve shellfish). Otherwise, avoid at all costs, no matter how more elevated or aesthetically pleasing these non-edible items make your food look on a plate. food styling STEP 6 If your food styling is above casual, your food cuts must be perfect and identical. This is a very easy rule of food plating to follow, but boy, how much difference it makes. look at your final plate STEP 7 When you look at your final plate, do you get a sense of harmony? If not, it’s time to make changes. Make sure there’s unity & harmony among the dish components (think of colours, sizes, shapes etc.) Consider your plate wisely STEP 8 Firstly, chose a plate of the right size. Too large of a plate will create an illusion like there’s not enough of food on a plate, and vice versa. Secondly, think about the shape, color and pattern of your plate. Make professional Chefs plate amazing food with a very simplistic style by playing around plate curves of interesting patterns. Keep sustainability in mind STEP 9 When you are in doubt what garnish to use for your food presentation, think of the byproducts and trims from the main ingredient. Not only incorporating them in a dish will make total sense in terms of flavour combinations, but will also make your food plating more sustainable and harmonious. For example, carrot shavings can create a great gaining for a carrot dish, if dehydrated and powdered. plating STEP 10 Finally, consider if your plating is trendy or timeless. Both are fine, as long as your understand it, it matches expectations of your guests and you follow all the above best practices, when it comes to plating amazing food.   P.S.: Enroll in my absolutely free Course “How to Plate Food Like a Pro Chef” Click Here. About Me Hi, my name is Natalia a.k.a. Chef Rudakova I’m a professional Chef and a culinary instructor. You might know me from my YouTube channel, where I showcase modernistic recipes and plating techniques, or from my collaborations with different world-known cooking brands, like FDL by S.Pellegrino & Acqua Panna and Chef Works. Youtube Instagram Tiktok Online Plating Course $50

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Cheesecloth

How to use cheesecloth in cooking – 6 ways (at least)

How to use cheesecloth in cooking – 6 ways (at least) It’s this time of the year again, when cheesecloth becomes an increasingly interesting topic. Don’t know what I am talking about? How could a cheesecloth even be interesting, you may ask.  Well… cheesecloth is so much more than just a piece of thin transparent cloth used primarily in medicine to cover wounds. It is actually very useful in cooking and a must have item in any kitchen. Ask any Chef if they have cheesecloth in their kitchen drawer, and 99% will reply – absolutely.  But, first things first. What is cheesecloth? It is a highly absorbent cotton cloth, traditionally used in cheesemaking. The number of threads running in each direction per inch determines its grade. There’re 6 cheesecloth weave grades available for purchase. The majority, however, that’s sold for home cooking doesn’t necessarily indicate the grade label, but usually it’s #10, a loose weave grade cheesecloth. The fun part is that you can control how loose or tight it is by simply layering several cheesecloth layers on top of each other, i.e. doubling the thickness of it. Great! Now we all are on the same page as to what cheesecloth really is. But how would one use it in cooking? Ways to use cheesecloth in cooking 1. Cheesemaking As the name suggests, the primary use in cooking is cheesemaking. The exact process would vary on the type of cheese you are making. To illustrate in general terms, let’s have a look at ricotta preparation as an example. First, you would separate cheese curds from the milk whey by adding an acidic liquid to your milk and brining to boil. Once we have a clear separation, second step would be to set up a deep bowl (or a wide jar) with a strainer on top, lined with a piece of cheese cloth, and pour all the liquids inside. It will stop the cheese solids from passing through the strainer and the whey will easily strain through. Add a little salt and put this set up in the fridge overnight. Salt will remove some more liquids from the milk solids in the cheesecloth. Remaining solids are ricotta cheese. 2. Straining (soups, sauces, cheeses, yogurt etc.) Liquids and solids can be easily separated using cheesecloth. It can be used by cooks to make make plant based milks and strain sauces to make them velvety and smooth, a la nape consistency. 3. Binding herbs There’re pretty much just 2 ways to bind aromatic herbs for further use in cooking stocks, broths, soups and sauces. These to ways are “bouquet garni” and “sachet”. In case of bouquet garni you’d need to use herbs that could be tied up together with a piece of baker’s twine, i.e. stems of herbs, that would work a little bouquet of herbs. Meanwhile, in sachet method, since you’re creating a small bag of herbs, you have much more options for what herbs and spices to use. The benefit of binding herbs with a cheesecloth in a sachet is that you can use loose herbs and spices, e.g. peppercorns, cloves, etc. Want to learn more about these technique and master the art of French Sauce making? Check out my online CULINARY ACADEMY with an in-depth module of making of each of the 5 Mother sauces of French Cuisine.   https://youtu.be/a7XW5XodRE0 LEARN MORE What else is cheesecloth is good for? 4. “Feeding” cakes and basting poultry If you remember, cheese cloth is a highly absorbable type of cloth. So logically, if one soaks cheesecloth in some kind of flavourful rum, wine and some type of fat, and then wraps the food in it, cheesecloth will transfer these flavours to this food items, while preserving them. That’s the principle that cooks use to soak fruit cakes in rum, and baste the Thanksgiving Turkey in wine and fat, making it moist and flavourful. 5. Dusting This one is new for me. I’ve never actually used it, but it seems kinda genius. Instead of using an ultra-fine small strainer or a special dusting cup for dusting cooking and pies with icing sugar to finish, one can simply put a pc of cheesecloth on top of a container with icing sugar and tie it with an elastic. Et voila! You’ve just DIYed a dusting cup. 6. Wrapping citrus That’s another cook way to use cheesecloth not so much in cooking itself, but rather in food plating. Many restaurants do this all the time. Just wrap half of your lemon in a piece of cheesecloth, tie nicely, and serve to your guests along side a filet of fish. While squeezing the lemon, cheesecloth will strain the juices through, preventing splashing and seeds from passing through. Very convenient and also adds a nice touch to your plate. Other uses of cheesecloth in & around the kitchen Protecting foods from flies etc. Polishing plateware and cutlery. Covering wounds. Wet Wet the cheesecloth in some water before straining a sauce. Since it’s highly absorbable cloth, making it wet before using will ensure that it doesn’t absorb any of that pressures sauce while straining.  Control Control how fine your cheesecloth is by simply layering several layers on top of each other. E.g. if you need to strain your sauce to ultra-fine consistency, use more than 1 layer of cheesecloth. Don’t try to force Ideally, do not try to force whatever you are straining through the cheesecloth. This may damage the cloth and letting undesirable larger solid particles passing through. Instead, take your time and simply let the liquid strain itself though under the gravitation force. Set up a bowl with a strainer & lined cheesecloth on top (strainer should not touch the bottom of the bowl), pour the liquid inside the cheesecloth, put the set up in the fridge and check back in a couple of hours or a day (like in Ricotta making example). You should have perfectly smooth and velvety liquid be strained though in the bowl and

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creating recipes like a Chef

EASY guide to creating recipes like a Chef

Easy guide to creating recipes like a Chef Creating recipes might be one of the most challenging tasks when it comes to cooking, culinary arts and being a Chef in general. You might find yourself sometimes looking at these amazing fine-dining dishes that Michelin Star Chefs post on Instagram, TikTok or Youtube, and you tell yourself… wow! How did she come up with this?… It looks incredible, but also unachievable!  What’s the though process here? Where to start from? Well, if that you, you’re in luck! Because that’s exactly what we’ll be breaking down in this blog post, on the example of creating recipes that are a fusion of cuisines.  Hopefully, after reading this blog post on creating recipes, you’ll get from the point of someone who silently admires the works of famous Chefs, to a position of a person who can create your own unique, beautiful and most importantly delicious dishes! Dishes that tell your culinary stories. Case study: Creating fusion recipes Sit down and think, is there a specific cuisine that feels close to your heart and your want to address in your dish? For example, let’s say your family heritage comes from Asia, but you live in the US now, and you’d love to share some true Asian flavors with your American friends. If that’s the case for you, here we go! You got yourself a theme for your first independent dish: American classics with Asian flavors, a.k.a. Asian-American fusion. Let’s take this example and use it for our first case study. Make 2 Lists First of all, creating fusion dishes is A LOT of fun! It’s one of my favorite things to do in cooking. When I need to create a dish that’s a fusion of certain cuisines,  I’d usually take my notepad out and make 2 lists. 1 list for each cuisine, and include in each things like staple dish, iconic flavours, ingredients of each cuisine, and so on. Whatever comes to your mind when you think of the food of that particular country. So for example, in the list of American cuisine I’m writing: Burgers, pizza, soda drinks, high sugar levels, BBQ, ketchup, smoke, hot dogs, fast-food themes, steaks, corn, pumpkins, ranch… sorry my American friends, if what comes to my mind is too unhealthy sounding… you might have totally different things on your list, depending on where exactly you come from in the US, and your family traditions. So just do you, do your own list. And the same goes for Asian list: I have here: rice, sushi, miso, soy sauce, tofu, spice (like … Asia is also a very broad generalization, I’m just giving you an example here… you maybe narrow yourself down a bit more to a specific country or region). Is there anything in-common? Step 2, once you get 2 lists. Look for things that both of this cuisines have in common. For example, American burger has ketchup in it, and in Asian cuisine you find sweetness is also a beloved flavour. So why not, substitute Ketchup for an Asian style sauce? Or in classic burger you’d use these milk buns, why not substitute those with Asian steamed buns with a touch of sesame seeds and sweet umami sauce? You see where I’m going with this? Now it’s your time to brain storm your lists. Once you get this 1st idea, all the other ones would usually start flowing your way, you’ll need to keep up with them to note everything down. I’d recommend to write as many ideas, as you can come up with. It’s always better to have a choice at the end. If you find this blog post useful and would like to learn more about cooking like a Chef and scale UP your overall culinary game, check out my online Culinary Academy. My online CULINARY ACADEMY Start today for just $50

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