Toasting is a dry heat cooking method where food is browned through exposure to a grill, fire, or another source of radiant heat.
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Culinary Agents
Aug 13, 2020
Skills Development
Skills Development
Cooking Methods: Rotisserie
Rotisserie or spit-roasting is a roasting style where meat is skewered on a long solid rod (spit) and cooked while rotating. The rotation evenly cooks the meat and...
Culinary Agents
Aug 13, 2020
Skills Development
Skills Development
Cooking Methods: Smoking
Smoking is a dry heat cooking method that originated as a method of preservation, but has evolved into a dry heat method of cooking,...
Culinary Agents
Aug 11, 2020
Talent Best Practices
Talent Best Practices
Wine Service 101: Decanting
Decanting is the process of separating the wine from the sediment that can accumulate in bottles. In addition to removing sediment, wine is also...
Culinary Agents
Aug 5, 2020
Skills Development
Skills Development
Cocktail Basics
The cocktail as we know it today wasn’t officially invented until 1806 when The Balance and Columbian Repository penned the drink as “a stimulating...
Culinary Agents
Jul 29, 2020
Skills Development
Skills Development
Cooking Methods: Sous-vide
Sous-vide is French for 'under vacuum' and is the method of cooking where food is placed in a food-grade plastic bag, has the air removed,...
