Search results

I appreciate your point of view. The fact is that you cannot always know just by smelling a food whether or not it has spoiled. Foodservice professionals are responsible for avoiding the more likely lawsuit... a customer who eats a plate of bad food. Taking a small taste of spoiled food is...

It may sound like it has lawsuit potential, but it's standard practice in the foodservice industry. If food is rancid enough to make you sick with just a small taste (which is rare) you would see and smell overwhelming signs. If you're in doubt after looking and smelling, it's not going to make...

I'm no biology teacher, but I do teach culinary arts. What I tell my students is that they should almost always be able to use their senses to know when foods are bad. Smell it. It should smell very much the same as chicken broth/stock. If you're still not sure, taste a small amount of it. It...

Sorry, wrong link. Here it is: Cider-Braised Veal Osso Bucco | Flickr - Photo Sharing!

I'm learning food photography myself, so I can only comment on the photography as an amateur. Something I've learned from a food photographer friend is that light from a window (during the day of course) makes for beautiful lighting. Nothing else needed. When I don't use window light I use a...

I've experienced the same thing in the past. Here is what I've come to learn: Chlorophyll is the name of the pigment that makes cucumbers green. It turns a brownish color under certain circumstances, one of which is prolonged exposure to heat. I brine/pickle cucumber pickles in the refrigerator...

WOW! Thank you everyone for the warm welcome. I'm glad to be here. Hope I can learn some new tricks and share some of my own.

I love the stuffing casserole idea. Here's another good one: Mix in a little egg, form cakes, bread them, and pan fry to make crispy stuffing cakes. Top them with a little cranberry sauce and presto!

Great tips on the wine. I totally agree. You can find lots of very "drinkable" reds for under $5. As for the mushrooms, I'd encourage you to try sauteing them until they're golden brown and then adding the other ingredients (assuming we're talking about fresh mushrooms). Browning mushrooms does...

Thanks! Glad to be here. My students are mostly ages 18-24, though many of them are in their late twenties to mid thirties. Some are even in their 50s and 60s. It's a mix.

Hi! I'm Ryan and this is my very first experience posting in a forum. I'm 31 and live in Southern California. My background is in restaurants, hotels, and catering. Currently I teach culinary arts. I love food and I think it's awesome that there are places like this where it can be discussed all...