Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Here are the Editor's Picks articles for the Personal Chef Site! These are the top ten articles that your Personal Chef Editor feels are most important for you to read. Enjoy!
1. Fix-It and Forget-It Cookbook - Review
A few months back I was contacted by the PR person for the NY Times bestselling book Fix-It and Forget-It Cookbook, a book of slow cooker recipes, by Phyllis Pellman Good. Here's my review.
2. Creative Menu Presentation
When you are preparing a menu for prospective clients you probably put a lot of time and thought into the actual dishes on the menu. This often involves balancing the plate both for food groups, textures, and colors.
3. Pineapple Cranberry Tamarind Glaze Recipe
A glaze, sauce, marinade, wash, spritz or a rub can be the very thing that takes your ordinary dish and transforms it into an extraordinary one. Here's one of my glaze recipes that's sure to please and tantalize your taste buds.
4. How To Make An Ice Bath
Ice is an amazing substance that has many uses, therapeutically as well as culinarily. In this article you'll not only learn the importance of your ice bath, but how it will boost your foods' nutritional value, increase refrigerator life, save you time and increase your profits.
5. Online Planning Tools
Planning your successful content creation and marketing campaigns are great ways to build your business and increase your following. Using online planning tools can decrease the time it takes you to see results while adding future benefits.
6. Braised Baby Artichokes Recipe
I'm a big fan of artichokes, but not a big fan of them steamed. When I eat artichokes I want them to be packed full of flavor in each bite, where I want to chew on each leaf, extracting all of the goodness out of them, until there's nothing but fibres left. Here's how to make them that good.
7. What does it mean to be al dente?
What does it mean to be al dente? Did you know that the term "Al dente", one of the terms chefs and aspiring chefs use to describe a level of doneness in food, is not just for pasta? It has variations depending on where it's applied. Find out what those variations are.
8. Carrying Your Personal Chef Essentials
How do you tote your personal chef gear?
9. Gourmet Oil & Vinegar Salad Dressing Recipe
Oil and vinegar is the mainstay of many a salad dressing. It's really not a hard thing to make for your clientele. You've got your basic 1 part vinegar to 2 parts oil, salt, pepper and there you go, but there's got to be a better way, right? Here's how I tweak the old standard.
10. Cranberry Cranberry Sauce Recipe
I'm a sucker for cranberries and the sauces that include them. It's been my tradition for a few years that every time cranberry season comes around, I would create a sauce that spotlights them and pushes the envelope on the traditional. This year's no different. Here's what I did and how I did
Be sure to visit the Personal Chef Archives for all the articles!
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.