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Here are the top ten articles for the Personal Chef Site! These rankings are live and get reset at the beginning of each month, so check back often to see what your fellow visitors are most interested in!
1. Carrying Your Personal Chef Essentials
How do you tote your personal chef gear?
2. 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.
3. 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.
4. Reframing the Restrictive Diet Mindset
Heatlhy diets are not restrictive when you have this understanding. In this article you will get 3 actionable steps to thriving on a diet that places limitations on you.
5. How To Make Dill Oil - An Herbed Oil
You can never have too many options when you're wanting to make your best culinary impression. One of the ways to do this is by having the right set of condiments on hand to finish off your dishes and get folks talking for years to come. Let's talk herbs and oil! Today the topic is dill oil.
6. Cabbage Apple Salad
I love cruciferous vegetables. They're great nourishers of the body and are loaded with organic compounds to help keep your system clean and disease-free. One of my favorites when I'm going for festive, fun, and fast is my cabbage apple salad. Here's how I put it all together.
7. 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.
8. 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.
9. 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
10. Brussels Sprouts in a Garlic Lemon Marinara Sauce
My wife requested one of her favorites tonight, Brussels sprouts. She asked me to surprise her with something innovative and here's what I did to knock her socks off.
Be sure to visit the Personal Chef Archives for all the articles!
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