Part 2: Crafting the Perfect Knife

The Final Outcome To truly test the quality of a piece of chocolate, it is recommended to take a bite and really taste it. A chocolate confection can be very attractive to the eye yet disappoint in its taste and quality. Believe it or not, the same principle applies to knives (just without the tasting)!…

Are You Whisking the Best Way You Can Be?

Video Credit: America’s Test Kitchen From America’s Test Kitchen: We’ve noticed that different cooks seem to favor different motions when using a whisk. Some prefer side-to-side strokes, others use circular stirring, and others like the looping action of beating that takes the whisk up and out of the bowl. That got us wondering: Is any one…

The Ultimate Baker Ruler

The Problem: You’re in your baking lab and you’re asked to caramelize your sugar. What do you bring the temperature to? You can’t seem to remember! What do you do next? Should you pull out your phone to Google it? Or get your textbook to look it up? Both these options seem unsanitary. WHAT DO YOU…

Facts About Thermometers

CALIBRATING A THERMOMETER Calibrating a thermometer is actually a very simple process. It may be necessary to do from time to time to ensure accuracy. The following instructions should help you. DIAL THERMOMETERS By placing the stem of the thermometer in an ice water bath you can check the lower temperature on the scale. Alternately,…

How to: Use a Julienne Cutting Set

For the professional chef, making julienne cuts is a simple task. As one of the first things they learn in culinary school, these basic knife skills are what allow them to prepare stunning meals that seems entirely impossible to recreate at home! Luckily, the stainless-steel, German made julienne set has made the job easier for the everyday…

Why Use Color Coded Knives?

  Color coded knives are designed to help you implement food safety best practices in the kitchen! With different color handles for different types of food, this system helps teach employees to engage in safe food handling practices to prevent cross-contamination in the professional kitchen. Allergies have become such a norm in society today, which…

Professional Knife Safety Facts

WHEN HANDLING A KNIFE Cuts and lacerations are some of the most common injuries reported in restaurants. These types of injuries can be reduced by implementing some simple strategies. Keep knives sharp (dull knives are unsafe and cause fatigue) Never leave knives soaking in water Make sure your hands are dry and the surface you…

How To: Use a Radish Curler

A radish curler (or cutter) is used to cut radishes while creating a coiled or spiral effect. Although it is called a radish curler/cutter, it can also be used on other vegetables with a similar shape. Watch this video to see how simple it can be to use this tool! Made in Solingen, Germany from…

It’s BBQ Season!

It’s time to get barbecuing your favorite meals! Hosting a party or planning for dinner this weekend? Check out some  of the best BBQ recipes we found on http://www.allrecipes.com! Grilled Pineapple Grilled Garlic Parmesan Zucchini Marinated Grilled Shrimp Rosemary Ranch Chicken Kabobs Cheddar Bacon Hamburgers Tell us what your favorite things to BBQ are!

The Manufacturing of Knives

THE QUALITY OF STEEL Quality knives require a very specific grade of steel to insure proper forging, tempering and hardening. CCI Superior Culinary Master knives are made of the finest quality, high carbon stainless to ensure the durability, strength and longevity of the blade, as well as resistance to rust and corrosion. THE FORGING PROCESS…