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Danilo Alfaro

Updated Articles and Resources

By Danilo Alfaro

    Updated Articles and Resources
    • Roast Pork Loin Recipe Created: Friday, January 25, 2013 Updated: Monday, July 21, 2014
      This simple roast pork loin recipe is seasoned with an aromatic herb and garlic rub and then roasted to perfection. See how to roast this juicy, tender pork loin.
    • Bacon-Wrapped Pork Tenderloin Created: Tuesday, July 22, 2008 Updated: Monday, July 21, 2014
      The idea of bacon-wrapped pork is so audacious that a lot of people wouldn't dare try it. But they're missing out. This bacon-wrapped pork tenderloin recipe is really easy to make.
    • Listeria Monocytogenes Created: Sunday, February 24, 2008 Updated: Monday, July 21, 2014
      Listeria monocytogenes is a foodborne bacteria that causes more food poisoning fatalities than any other, even Salmonella and E. coli.
    • The Correct Angle For Using A Whetstone Or Knife Steel Created: Friday, December 28, 2007 Updated: Monday, July 21, 2014
      These helpful graphics illustrate the correct 22½-degree angle for sharpening a chef's knife using a whetstone or a honing steel.
    • How To Use A Knife Sharpening Steel Created: Thursday, December 27, 2007 Updated: Monday, July 21, 2014
      There are two steps to sharpening a knife. First, use a whetstone to grind a new edge onto the blade. Second, hone that edge with a sharpening steel.
    • Au Gratin Created: Sunday, January 09, 2011 Updated: Sunday, July 20, 2014
      What is Au Gratin? In the culinary arts, the term au gratin indicates a dish such as potatoes, fish or vegetables, that is baked with a topping of ... Read the definition of au gratin.
    • Seasoning a Steak Created: Friday, July 01, 2011 Updated: Sunday, July 20, 2014
      The key to seasoning a steak for grilling is to use a generous amount of Kosher salt and freshly ground black pepper. Read about seasoning a steak for the grill.
    • How to Cook Pork Chops Created: Wednesday, February 27, 2013 Updated: Sunday, July 20, 2014
      The perfect pork chop is an inch thick, seared on the stovetop to a lovely golden brown, then finished in the oven. Learn how to cook pork chops.
    • Perfect Pork Chops Recipe Created: Sunday, July 20, 2014 Updated: Sunday, July 20, 2014
      For perfect pork chops, sear then in a very hot pan and then finish cooking them in the oven. This recipe will give you juicy and tender pork chops every time.
    • Slow Roasted Pork Shoulder Created: Sunday, July 12, 2009 Updated: Sunday, July 20, 2014
      Looking for an easy and delicious pork roast recipe? This slow-roasted pork shoulder is juicy, crispy and insanely flavorful.
    • Grilled Strip Steak with Compound Butter Created: Thursday, August 04, 2011 Updated: Sunday, July 20, 2014
      New York strip might be the very best steak there is, and serving it topped with this delicious herb butter is so good it's borderline unbelievable.
    • En Croute Created: Sunday, February 13, 2011 Updated: Saturday, July 19, 2014
      The culinary term en croute refers to a preparation in which a food item such as beef or salmon is wrapped in pastry and then baked in the oven.
    • Dijon Sauce Recipe Created: Sunday, February 21, 2010 Updated: Saturday, July 19, 2014
      Learn how to prepare this classic sauce, made by adding Dijon mustard to a basic Hollandaise. It can be served with vegetables, fish or grilled chicken.
    • Dijon-Style Mustard Recipe Created: Thursday, August 23, 2012 Updated: Saturday, July 19, 2014
      Bored with off-the-shelf mustards? It's easy to make your own mustard at home. Here's an easy mustard recipe for you to try.
    • Dijon Created: Friday, February 04, 2011 Updated: Saturday, July 19, 2014
      Dijon mustard is a type of prepared mustard from the French region of Dijon, or made in the Dijon style, usually featuring white wine, plus salt and other spices.
    • Blanch Created: Thursday, March 19, 2009 Updated: Saturday, July 19, 2014
      Blanching is a cooking technique in which food, often vegetables, is briefly immersed in boiling water or fat, either to soften it, loosen its skin, or preserve its color.
    • Burdock Created: Wednesday, January 12, 2011 Updated: Saturday, July 19, 2014
      What is Burdock? In the culinary arts, burdock refers to the roots of the burdock plant, which can be prepared in a number of ways, including roasting, sautéing, and even dried and used for making tea.
    • Cardamom Created: Thursday, January 13, 2011 Updated: Saturday, July 19, 2014
      Cardamom is one of the most expensive spices in the world, but you usually only need a little bit. It comes in various forms, and you can use it in seed form, ground, or even use the whole pods.
    • Jus Created: Wednesday, September 11, 2013 Updated: Friday, July 18, 2014
      What is Jus? In the culinary arts, the term jus (pronounced "ZHOO") refers to the natural pan drippings from roasted meat or poultry. The jus is usually enhanced by...
    • Au Jus Recipe Created: Friday, August 10, 2012 Updated: Friday, July 18, 2014
      This easy au jus recipe is perfect for roasted beef recipes like prime rib. You can also modify the au jus to serve with roasted chicken, lamb or veal.
    • Espagnole Sauce Recipe Created: Tuesday, January 27, 2009 Updated: Friday, July 18, 2014
      Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for making the traditional demi-glace.
    • Florentine Created: Sunday, March 27, 2011 Updated: Thursday, July 17, 2014
      The word Florentine refers to a dish cooked in the style of the Italian region of Florence. There's one key ingredient that characterizes a dish prepared in the Florentine style.
    • Madeira Sauce Recipe Created: Sunday, January 31, 2010 Updated: Wednesday, July 16, 2014
      The Madeira Sauce is a classic sauce made by adding Madeira wine to a basic demi-glace. The Madeira sauce is an excellent accompaniment for roasts and steaks.
    • Bay Leaf Created: Monday, January 10, 2011 Updated: Wednesday, July 16, 2014
      In the culinary arts, a bay leaf is a fragrant leaf that is used as an herb, especially in soups, stews and sauces. You might have heard that bay leaves are poisonous, and the idea of cooking with a poisonous leaf is an odd one.
    • Cassoulet Created: Thursday, January 13, 2011 Updated: Wednesday, July 16, 2014
      Cassoulet is a hearty French bean stew made with sausages, duck or goose meat and sometimes pork, topped with breadcrumbs and baked. It's usually served with a simple salad.
    • Agar Created: Thursday, December 30, 2010 Updated: Wednesday, July 16, 2014
      Agar is a plant-based gelatin used in making desserts like pie fillings, custards and icings, and it also has applications in molecular gastronomy.
    • Capers Created: Wednesday, January 12, 2011 Updated: Monday, July 14, 2014
      Capers are a condiment, usually pickled or sometimes salt-cured, that are made from a type of immature flower buds. They're used in all kinds of Italian recipes.
    • Carpaccio Created: Wednesday, October 28, 2009 Updated: Monday, July 14, 2014
      Carpaccio is a traditional Italian appetizer consisting of thinly sliced raw beef drizzled with olive oil and lemon juice, and finished with capers and onions.
    • Pizza Peel Created: Wednesday, October 14, 2009 Updated: Sunday, July 13, 2014
      There are two kinds of pizza peel, one for putting uncooked pizzas into the oven, and another kind for taking them out. Learn why you need to know the difference.
    • Amandine Created: Friday, January 07, 2011 Updated: Sunday, July 13, 2014
      The word amandine refers to a dish that is garnished with sliced, slivered or whole toasted almonds. Veggies such as green beans and asparagus are often served amandine, and so is fish such as trout.
    • Bucatini Created: Wednesday, January 12, 2011 Updated: Sunday, July 13, 2014
      The word bucatini refers to a type of pasta that's shaped a little bit like spaghetti, but unlike spaghetti, it features a hollow center, so it's actually shaped like a long tube.
    • Risotto Recipe for Beginners Created: Thursday, October 09, 2008 Updated: Saturday, July 12, 2014
      If you've never made risotto before, this basic recipe is a great place to start. This simple Italian classic is finished with butter and parmesan cheese.

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