#chefblogging

[aussiechefemma]

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[thechefblog]

Chefblog turned 11 today!

[prokage]

sick dunk

[cheftipex-blog]

This version with puffed wild rice! A beautiful finger food individually served or on a platter… . . . . . #cookniche #truecooks #lifeontheline #chefslife #chefstalk #finefoodlovers #finedining #chef #gastronomy #eeeeeats #FRavorites #devourpower #culinarytalent #chefblog #bestchef #gourmet #gourmetartistry #chefsplateform #hautecuisine @foodrepublic  @devourpower  @chefsexcellentplates @chefpresentation_ @foodprior @infatuation  (at Sydney, Australia) https://www.instagram.com/p/CVKUrQol1Nb/?utm_medium=tumblr

[theultimatefoodiediary]

The lighting is really bad but who can guess what I’m making? 🤔 . . . . . I’ll give you a hint, it’s an asian soup! ☺️ . . . . #broth #stock #beef #soup #delicious #food #foodporn #foodie #foodiesofinstagram #foodstagram #chef #cheflife #chefblog #homecooking #foodforthesoul #followme #followforfollowback https://www.instagram.com/p/B-v2cKLFxpY/?igshid=10vgsts3eh8cs

[rahuld13th]

Des Tomates Fermentee..

Attempt 1 

So recently I had a blog to make as an assignment. It had to be about a preserved food, i.e a pickle or a ferment. Naturally my mind leaned towards lacto-fermented foods.

This is what happens when one is a food fanatic and gets his hands on Chef Rene Redzepi and David Zilbers, “Noma: a guide to Fermentation”.

No this is not a promo for the said book (as if it needs any) , rather this a catalogue of my struggles to prepare a two-ingredient component.

I chose to ferment tomatoes. Why tomatoes? well because they are cheaper compared to plums and I know i can afford to have a disaster or two.

So i followed the recipe with 500 gms of beefsteak tomatoes and 10 gm of salt, the process is to toss quarters of tomatoes in the salt and then pour into an airtight jar.

After this, begins the waiting game which is the actual process of “fermenting”. Much like baking all you can do is, you’ve done everything as per the recipe and hope for the product not to fuck up. All this is supposed to be done in room temperature, with no direct sunlight.

DAY 1 was fine , absolutely normal. Just water oozing out of the tomatoes.

DAY 2: Things escalated rather quickly as white mold started forming a thin layer. 

At this point i knew my project was doomed. On day 3 ( I was past clicking pictures at this point) the mold had only increased and started to look like cotton candy. That was my cue, had to dump it in the bin. 

Note: Michael Pollan in his book “Cooked” says that one can just scrape off the mold and still continue with the product, however i was not willing to risk my or my brave roommates life for this (he did offer to taste it). 

Thus, my fermentation assignment was about boring pickled eggs and hopefully when I go for the second attempt the tomatoes will hold, not mold.

Sources:

1) Redzepi. R & Zilber. D, Noma: A guide to fermentation

2)Pollan M, Cooked

[chefcarolb]

NEW!  Caramelized Onion and Goat Cheese Tart with Thyme has a flaky, buttery crust, onions cooked until practically melted, tangy goat cheese and fresh thyme.  It’s a lovely French-inspired dish for a spring brunch or as part of a light supper when paired with a soup or salad.

[cookfleurculture]

Hey Hey it's been awhile; at least it feels like it. So I pulled the trigger on apartment hunting for my first NYC real apartment and have found and landed an approval for one. This is definitely a huge move for me as I have ALL of my stuff in Rochester still in storage, because honestly when I left for Paris I didn't really know where I wanted to move or live. This move for me is kind of setting in stone where I want to live the rest of my life I believe, at least for awhile. So Upper East Side here I come, Charlie is invited too 😍 THANK GOD BECAUSE I MISS MY DOG MORE THAN YOU KNOW. I will be moving little by little this month until my current lease is up and hopefully the transition will be smooth. I hope to get home for a day or 2 to pack a uhaul and move everything to NYC the end of this, or next month. Anyways, my broker JUST texted me with my confirmation of the apartment coming off the market which means it's all mine as soon as I sign the papers. Pictures for sure to come ASAP! 😊

[avtarrana79me]

Sautéed Shrimp with Spinach, Chefs nectar

Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.my personally favorite red wine 🍷 Shrimps with baby spinach Ingredients for making this delicious recipe🍤 1 ½ cups fresh baby spinach 2 tbsp tinned chickpeas 1 ½ teaspoons granulated garlic powder 20 frozen shrimp, thawed 1 tspground black pepper 1 tbspolive oil, or as needed 1 tbsp clove…

[sujiitpanda-blog]

Good morning world 🌞 Here is a morning tea, but i have given a twist either fusion in this tea. It's made by special #darjeelingtea, lemon, honey and black salt.... really it is absolutely amazing. It has refreshed me and given a kick of energy for day. If you are thinking, make it for yourself and others. ================================== Swipe please for best photos -------------------------------- Photos @pandasujiit Follow @pandasujiit Recipe @pandasujiit -------------------------------- For various drink, visit www.sujitpanda.in ================================== #passionateaboutcooking #lovetocook #lovetotreat #chef #cheflife #chefgram #chefdairies #chefphotography #chefgram #chefblog #goodmorning #specialtea #darjeelingtea #fullflavor #kolkata #bonglife #bengaliadda #indianfood #foodblogger #foodtailor #foodmagazine #twistrecipe #foodgsm #foodporn #enjoytheday 🍵🍪😍😍🖒 (at Asia/Kolkata)

[aussiechefemma]

Australian Café

Despite not losing any love over coffee myself, I seem to have picked up quite a bit about the different ways to consume it. Long gone are the days when everyone only had a couple of options. Instead of being asked “Black or white? With or without sugar?”, ordering a drink at a café almost feels like an interrogation!

To make it easier on yourself and the hospitality staff (who also don’t like the amount of questions they are forced to ask) do everyone a favour by figuring out exactly what you want before getting to the counter.

Step One: Size

Easy, right? Wrong! Every café has different sized coffee cups, with different names, and different prices. Typically, there’ll be three sizes along the lines of small, medium, and large. However, this is sometimes changed up for regular, large, and jumbo, or any combination of the above. Another fun fact is that despite using the glorious metric system for everything else - suppliers advertise their takeaway cups in terms of ounces (oz) - so please forgive me following their example:

6oz to 8oz - small/regular - one shot of coffee

10oz to 12oz - medium/regular/large - two shots of coffee

16oz - large/jumbo - 3 shots of coffee 

This isn’t even counting sizes for milkshakes and other cold drinks, though typically they will be around 16oz, you need to check whatever display the café has.

Step Two: Type of Beverage

This step is slightly easier. Decide if you’d like a hot or cold beverage, and if you want coffee in that beverage! For the purposes of this, we’ll say you decided to have a hot coffee - there’s so many options to choose from:

Ristretto - the first 10-15ml of a shot of coffee

Espresso/Short Black - one full shot of coffee

Macchiato - an espresso shot with a small dash of hot, frothy milk

Piccolo - a ristretto shot topped up with hot, frothy milk (basically a tiny latte)

Long Black - hot water topped with coffee (usually two shots)

Flat White - espresso topped with hot milk (little to no froth)

Latte - espresso topped with hot, frothy milk (medium froth)

Mocha - latte with a spoonful of chocolate mixed with the coffee, topped with chocolate powder

Dirty Chai - chai latte with a coffee shot, often topped with cinnamon/chai powder

Cappuccino - espresso with hot, frothy milk (very frothy), topped with chocolate powder

Step Three: Milk

You can skip right on down to the next step if you want a black coffee! If not, strap in…

There are many different kinds of milk nowadays. There’s the classic cows milk (either full cream, skim, or light), soy, almond, oat, and the list goes on. Some hip cafés may also stock coconut or macadamia milk too.

Personally, my go to is full cream milk in my hot chocolates - but I’ve had almond milk on occasion which brings out the nuttiness, and I have a friend who swears by oat milk. I have also enjoyed soy milk in chai lattes to mellow out the flavour.  

I can’t recommend any milks to go with coffee, but baristas are usually pretty happy to talk about the pros and cons of different ones (if there’s not a massive line behind you at least).

Step Four (optional): Additives

Sweet syrupy sweeteners. Say that five times really fast. 

To round out the coffee ordering experience is ordering any additives to the drink. Whether it be sugar, an artificial sweetener (like equal or stevia), or a syrup - there’s something for most people at a café. The most popular syrups you’ll find in Australian cafés are vanilla, caramel, and hazelnut. There are plenty of other syrups and additives around too.

So now when you’re asked what coffee you want to order at a café, run through these steps to make it easier on yourself and your overworked barista. The most important thing to remember is that every café is different, but they will have a sign, board, or display letting you know what sizes, prices, milks, and additives they have to sell.

Be kind to hospitality workers, and be safe when sipping hot drinks!

Chef Emma

P.S. Buy my Barista At A Glance Cheat Sheet here for just AUD$2!

[thechefblog]

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Peaceful Pizza pursuits. #Chefblog #ItalianFood #ItalianFoodPorn #ItalianFoodLover #ItalianFoods #ItalianFoodPhotography #ItalianFoodLovers #ItalianFoodBlogger #ItalianFoodStyle #Foodltalian #ItalianFoodDelicacies #ItalianFoodBlog #TopltalianFood #OfficialltalianFood #ItalianFoodLove #ItalianFoodForever #ItalianFoodAndWine #BestltalianFood #AuthenticltalianFood #ItalianFoodAddict #ItalianFoodRecipes (at St. Louis, Missouri) https://www.instagram.com/p/CI95GyOg81T/?igshid=NGJjMDIxMWI=

[chefjohncardwell]

Its a sad way to start 2021, with the loss of one of my old bosses. A true culinary genius Albert Roux. RIP. . . . . . #chef #chefs #chefsofinstagram #chefslife #chefstable #chefsoftheworld #chefstalk #chefblog #chefsworld #chefjohncardwell #rip #gavroche #michelin #michelinstar #frenchchef #3star #3starmichelin (at London, United Kingdom) https://www.instagram.com/p/CJs7UN6nTYH/?igshid=ftw2kvqni24i

[cheftipex-blog]

Page 69 of my cookbook: ➡️ Petit Canapés “Cured Ocean Trout and Avocado’’ Drop a YES or 👍 in the comments if you want the recipe! . . . . . #cookniche #truecooks #lifeontheline #chefslife🔪 #finefoodlovers #finedining #gastronomy #eeeeeats #devourpower #culinarytalent #chefblog #bestchef #gourmet #gourmetartistry #chefsplateform #hautecuisine #fingerfood #cookbook #petitcanapes (at Sydney, Australia) https://www.instagram.com/p/CW6dVpshekf/?utm_medium=tumblr

[theultimatefoodiediary]

My dad made chicken laksa for dinner tonight using @marionskitchen recipe! It was amazing! 🤤 #dinner #laksa #chicken #delicious #dadscooking #food #foodporn #foodie #foodiesofinstagram #foodstagram #foodblog #foodblogger #foodblogfeed #chefblog #asianfood #followforfollowback #followｍe #followmyblog #follow https://www.instagram.com/p/CAkoKLJFpBV/?igshid=13idjznc8e4ya

[arccofoodblog-blog]

Ya planearon su recorrido para @sanpedrorestaurantweek ?? Hoy empezamos! 😋🐷 @muelledealladomonterrey . . . . . #sprw #sanpedroresturantweek #gorditofeliz #restauranttour #foodblog #chef #chefblooger #chefblog #cheffoodblogger #eat #food #foodporn #foodphotography #foodphoto #foodie #chefstalk #foodblogger #arcco #todossomosarcco (en El Muelle de Al Lado)