Osetra? Sevruga? Malossol? Wow, we were confused when we started carrying caviar. Just in case you are too…here is what we have learned about sturgeon caviar varieties: Sturgeon Caviar Varieties: The queen of caviars, sturgeon caviar is available either farmed or wild, and from four main varieties of sturgeon: Beluga, Sevruga, Hackleback, and Osetra. Despite …

  Some spices (such as hibiscus flowers and fennel pollen) can be used whole, but to use most whole spices you will have to grind or grate them first. Using a Grater: For whole nutmeg you will need to use a nutmeg or Microplane grater.  Simply drag the whole nutmeg nut across the surface of …

Cutting up poultry into its various component cuts (called “fabricating” in the culinary industry) is a very good skill to develop.  Not only is it generally more economical to buy whole birds, but you are also left with the bones, which can be used to make stock. The most important thing to remember when fabbing whole …

Real vanilla beans are a fantasic ingredient (particularly for baking) that should not be overlooked.  They bring tremendous flavor to all sorts of desserts, from custards and mousses to ice cream & cakes.  Some chefs even use them in savory applications like sauces for lobster and veal. Using Vanilla Beans: 1. Place the bean down on …

Saffron Threads vs. Saffron Powder Saffron threads are easy to count out, easier to judge for quality at a glance, and can look very pretty in the finished dish, so most pro chefs prefer them. Saffron powder, on the other hand, doesn’t need to be pre-steeped and takes up less space, making it popular with some …

Fresh wild truffles are best enjoyed as soon as you get your hands on them, but they can be stored for later use.  Given how precious fresh truffles are (particularly Perigord truffles and Italian white Alba truffles), storing them correctly is worth the effort.  There are several methods used by chefs, and some argument in the …

Brining is an easy technique that gives you a more moist finished dish while also imparting additional flavor.  It’s a particularly good idea when working with pork, lean game meats like wild boar, and poultry. How to Brine: 1.  Mix up a brining solution (see below for ratios).  Boil it to a boil. 2.  Cool the solution to at …

Bring better color, texture, and flavor to your potato dishes Heirloom potatoes make the lowly spud exciting! What is an Heirloom Potato? Most American producers have rushed to plant (and develop) the fastest growing, highest yield, and longest lasting crops and farm animals possible. As a result, almost all stores offer the same varieties of meats …

Flavored sugars are incredibly easy to make and can be used as an ingredient in desserts and beverages, served to the side of coffee and tea, used to rim cocktail glasses, or sprinkled over the top of completed desserts just before serving.  All you need is some sugar (we recommend superfine sugar) a coffee or …

How to Candy Flowers Flowers add bright color to desserts, cakes, and other plates.  For dishes where a little extra sweetness would be welcome, a great trick to increase their visual appeal is to candy them (candied flowers are also known as sugar glazed flowers or sometimes “crystallized flowers”).  Candying flowers is extremely easy as …