How To Saute Onions
By | May 16, 2009
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What Is Mirepoix
By | May 15, 2009
• Mirepoix is the French name for a combination of onions, carrots, and celery. It is generally 50% onion, 25% carrots, 25% celery.
• Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces.
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How To Prepare Mirepoix
By | May 15, 2009
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Fruit Tray Tips
By | May 14, 2009
• Fruit trays are a used for wedding receptions, holiday parties, office parties, school, birthday, anniversary parties, and for any family event. It is a healthy snack that everyone can pick on.
Most Common Fruits Used:
* Cantaloupe
* Honeydews
* Pineapple
* Watermelon
* Strawberries
* Grapes
* Oranges
* Kiwi
* Blueberries, Raspberries, Blackberries
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How To Prepare A Fruit Tray
By | May 14, 2009
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Mango Tips
By | May 13, 2009
• Never buy completely green mangoes, as they may never ripen. Under ripe mangoes can have an unpleasant chemical taste if eaten raw. When buying, no fragrant aroma most likely means no flavor.
• Mangos should be stored at 35 degrees F. after being ripened at room temperature.
• Never burn mango leaves or branches, the toxic fumes can cause serious irritation to the eyes and lungs.
• Be very careful of the stem end of mangos if any part of the branch or leaf is attached, as the sap can cause allergic reactions.
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How To Prepare Mango
By | May 13, 2009
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Pineapple Tips
By | May 12, 2009
• Once the fresh pineapple is cut from the plant, it will not ripen any further, so forget about letting it ripen on the counter. Without any starch reserves to convert to sugar, it will simply begin to rot and ferment.
How To Choose A Pineapple
• Fresh ripe pineapples should have green, fresh-looking leaves in a small, compact crown, and a leaf should be easy to remove if fully ripe. Once again, the nose proves to be a powerful tool in determining ripeness.
• The fruit should be plump, feel heavy and have a strong sweet, but not fermented, pineapple aroma. Coloring may be green or yellow-gold, depending on the variety. Feel the bottom. It should yield to medium pressure, have no indication of mold, and the eyes should be bright, shiny and flat. Avoid any that are dry or look old and wrinkly. Dark eyes, soft spots and yellowed leaves are all indicators of a pineapple way past its prime
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How To Peel And Cut Pineapple
By | May 12, 2009
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Honey Dew Tips
By | May 11, 2009
How To Choose A Honey Dew
• Selection:
Good-quality Honeydew melons will turn a creamy yellow color and the skin will have a slightly waxy feel when ripe. They will be firm with a small amount of softness at the stem and will be fairly large. Those weighing about 5 pounds have the best flavor. Sometimes, the seeds of an especially juicy melon will rattle if the melon is shaken.
• Avoid:
Avoid product that is too firm, too soft, has dark blemishes on the skin or is green-colored.
• Storage
Keep uncut melons at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up melon in a covered container up to 3 days. Remember that cut melons are aromatic and their smell will penetrate other foods.
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