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Hue Culinary Tour Within 1 Day For Hue Cuisine

Within 1-day tour, you are granted the precious chances to obtain the hands-on experience in cooking Hue food, visiting the traditional markets, and partaking in cooking class right in the Town. What are you waiting for? Various distinctive kinds of food in Hue are waiting for you to savor and evaluate!

What to Experience in 1-Day Hue Culinary Tour?

When setting foot in the ancient City, you will be conveniently taken to Dong Ba Market in the early morning. Standing out as the biggest market in Hue offering food, herbs, spices, vegetable, etc., the Market is where you should visit to see how the locals live and work on the daily basis. Since it is the early morning, every kind of food is fresh and impressive enough to treat your stomach well. So, what to eat for breakfast? It is Bun Bo Hue indeed! Has anyone ever heard the name? The dish is the famous noodle in Hue. Nearly all travelers love to eat it for their delighted breakfast.

Then, take the short excursion around Trang Tien Bridge before the time of cooking! A trip on the pedicab inspires the new experience for all to enjoy. The sturdy pedicab brings you around the ancient Citadel of Hue, local shops, and some streets along the routes. As a result, you get the complete snapshot of the Hues daily life and renowned architectures. After than, it takes you to the exclusive cooking class at Y Thao Restaurant to learn some new cooking recipes for the later practice!

During the Class, expect to listen to the short introduction about the Hue Culinary Art of cooking and drinking as well. Some kinds of food for preparing and practicing are also listed clearly. After the period of absorbing the theory, attain the hand-on experience by learning the ways to cook spring roll, grilled beef, pancake, banana flower salad, etc. Once the cooking procedure is accomplished, enjoy the dishes that you have made. In case of honeymoon holiday with culinary interest, it is cool to ask the mate to savor the food, romantically!

Plus, the restaurant also serves you some featured delicacies, so favorably enjoy them! When the stomach is full and delighted, go on visiting Thien Mu Pagoda the symbol of Hue. If your interest is about the architectures of the Mandarins House, drop in Kim Long Village to witness the exclusive features of the ancient styles. Right there, the Guides will lead you to the local workshop to try some special kinds of Hue vegetarian cakes. Want to make them? Of course, it is welcomed to put what you see into practice.

What Is Included In The Tour Package?

The services included in the 1-day Hue Culinary Tour are listed as the fees of transportation in the air-conditioned vehicle associated with the tips for competent driver. From the prices for lunch and dinner to the tuition for the cooking class, they are all packaged in the exclusive Tour. Only spending one day to explore the whole beauty of Hue, you are showered with lots of opportunities to savor what is called Hue Cuisine virtually!

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Culinary Arts Training Expectations And Requirements

Culinary Arts Training Expectations And Requirements

As an aspirant culinary arts practitioner, what can one expect from a culinary arts training school? There are millions of culinary arts training institutions but that does not necessary ensure quality. Hence, the quality of the culinary arts training schools is of premium importance, when it comes to training aspiring chefs and cooks.

What are the parameters by which a culinary training school can be evaluated? One, quality of the faculty or teachers; two, the infrastructure and logistics; three, the course content of the training program. These are critical factors though there could be other factors as well that decides how good is a culinary arts training institute.

Let us discuss each parameter in details. First, the faculty or the teachers must be able to impart the basics of culinary art to the students. The competence of a teacher can be gauged from how well the student is coping with the varied customer tastes and preferences and is yet able to make them happy.

In other words, good and hygienic dishes over a long period of time will testify to the fact that important lessons have been passed to the student. The student must also be able have an instant feel of the psychology of a group of people in terms of food preferences.

Two, a culinary arts training must have world class infrastructure that facilitates learning. Latest trends and concepts in cooking must be facilitated through this infrastructure. In other words, a culinary arts training school must aim to be a finishing school that churns out finished products.

The minimum an alumnus requires training after joining a job, the better has been the role of the culinary arts training institute. Excellent and competent training, aided by superior infrastructure is an important factor for producing good cooks.

Lastly, take a look at the course content of a culinary arts training school and ask the following questions: Does it encourage the students to have a blend of theoretical and practical learning? Have the students been sent to a hotel or a restaurant to pick the art of the trade practically and for a long duration?

Does the course content place adequate emphasis on hygienic cooking? Does the course content accommodate cooking methods that cater to the tastes of people from across geographies? Good course content, in other words, must address these issues and herein lies how good a student will be.

The Art Of Desert Safari Cuisine

Finding yourself in the middle of the African Desert may present a few challenges to the skillful talents of a culinary artist. Ingredients are a lot harder to come by when you are stuck in the middle of the Desert. It’s just so much easier (and certainly more convenient) for a for a traditional restaurant chef who can very easily just pop out to nearest grocer to stock up on those must have necessities and luxury items.

However challenging, Culinary Artist Theresa Fehrsen has bravely stepped up to this challenge and is set to become the next Culinary Safari Chef Extraordinaire in her role as the new head chef at one of the most luxurious resorts in the Kalahari Desert.

Theresa Fehrsen has a lifelong fascination and passion for artistically tantalizing the palates by creatively presenting an array of culinary delights through inventive cooking. Being raised on a farm since she was a little girl, she always had access to an abundance of fresh produce and natural ingredients. Theresa’s fascination with natures own instilled in her from a very young age, a passion and skill in being able to effortlessly delivery incredible cuisine. The natural flair that she inherited from her mother for experimenting with food lead Theresa to Warwick’s Chef School in Hermanus in the Cape Province where she studied to become a master of the culinary arts.

When luxury ingredients are not always as easy to come by, it becomes essential to tap into the deepest level of intelligent creativity imaginable in order to plan well for the most extraordinary results. With the reserve being located more than 100 kilometers away from the next closest town; this Safari Chef Extraordinaire has to rely heavily on the locals in the surrounding areas. All the vegetables and herbs are organically grown in the safari camps and are protected with shade cloth to keep out the bugs, antelope and the warthog.

In keeping with an eco-friendly culture, the reserve’s waste disposal policy encourages sustainable travel to minimize the impact on the environment. Organic waste is therefore collected and used for the food gardens in a programme designed to maximize production of vegetables for households in remote areas. As further commitment to wildlife conservation, the reserve runs a programme to establish earth worm boxes which process organic waste into compost. The worms are able to process paper effectively as well as food waste. It is no wonder that with such dedication to eco-friendly tourism, that the reserve was honored as this year’s Wildlife Conservation Winner in Cond Nast Travelers thirteenth annual ecotourism World Saver’ Awards.

Even with so many challenges, the Kalahari Desert now has much to aspire to with chef and bartender safaris, a tandoori oven and a pizza oven shaped like a termites nest. This describes only a few of the astonishing plans of this creative genius as this Chef plans place Safari Cuisine at the very top of South Africa’s culinary arts map.

Not only has this culinary artist mastered the skill of inspired cooking, she also has a keen passion and interest in liquid refreshments. To further please and excite the tongue, she combines her cuisine with only the top selection of fine South African wines. The promise of a superb wine will compliment the delightful cuisine while enhancing the flavors and heightening the appreciation for both the wine and the cuisine.

To add an extra blend of class and sophistication to any safari cuisine, diners enjoy a selection of both alcoholic and non alcoholic cocktails. Even the children can select from a menu of fresh smoothies and non alcoholic beverages to accompany the healthier, but delicious alternatives to hamburgers.

Theresa is looking forward to completing advanced patisserie and nutrition courses, specializing in producing delicious menus for guests with food intolerances and allergies to ensure that her delightful cuisine is all encompassing and pleasing to all her diners.

Culinary Equipment

Having the proper tools and equipment for a particular task
may mean the difference between a job well done and one
done incorrectly. Depending on your level of cooking,
professional chef or home cook, could determine the quality
you purchase.

Many states require that food service operations use only
NSF-certified equipment. NSF stands for National
Sanitation Foundation. NSF standards reflect the following

  1. Equipment must be easily cleaned.
  2. All food contact surfaces must be nontoxic,
    nonabsorbent, corrosion resistant, and nonreactive.
  3. All food contact surfaces bust be smooth.
  4. Internal corners and edges must be rounded and smooth;
    external corners and angles must be smooth and sealed.
  5. Coating materials must be nontoxic and easily cleaned;
    coatings must resist chipping and cracking.
  6. Waste and waste liquids must be easily removed. I would think that the majority of people reading this
    article, including myself, wouldn’t have a clue about
    NSF-certified equipment in their kitchen, unless you are
    in the food service business. One category of equipment is hand tools. These would
    include a vegetable peeler, zester, spatulas, whisks, and
    knives. Knives are the most important hand tool.
    Good-quality knives are expensive, but will last a long
    time if cared for properly. The metals generally used for
    knives are carbon steel, stainless steel, high-carbon
    stainless steel, and ceramic. A few of the styles of
    knives are chef’s knife, utility knife, boning knife,
    paring knife, cleaver, slicer, and butcher knife. Another category is measuring devices. These include
    scales, measuring cups, ladles, thermometers, and timers. Cookware should be selected for its size, shape, ability to
    conduct heat evenly, and overall quality of construction.
    The metals used in construction are copper, aluminum,
    stainless steel, and cast-iron. Other materials are glass,
    ceramics, and plastic for food storage. Nonstick coatings
    may be applied to many types of cookware. Types of processing equipment are slicer, mandoline, food
    chopper, food processor, blender, immersion blender, mixer,
    and juicer. The heavy equipment would include your oven, stove,
    refrigerator, dish washer, and grill for outdoor cooking.
    Their quality depends on your budget. Having the most
    expensive equipment won’t do you any good if you can’t
    afford to buy good food.

Exotic Cuisine Taste a new part of the world

When faced with the thought of cooking an exotic cuisine such as Indian, Chinese, Thai or Turkish, many of us may prefer to shy away and stick to what is familiar, believing that such cuisines require a substantial amount effort and are probably best left to the experts.

However this isnt always the case, and while the task may seem daunting, there are many benefits to venturing into the unknown and cooking cuisines from around the world.

Firstly, cooking an exotic cuisine presents a great opportunity to branch out and try something new; you can transport your taste buds to faraway lands and relive those holiday treats, without the need to pack a suitcase. Why not make an evening of it and have a themed dinner party with your friends and family? Delving into a new cuisine is something you can have fun with, experiment with and be proud of when serving up the finished product.

Secondly when cooking your own dishes, you know exactly what goes in and how much. The Consensus Action on Salt and Health (CASH) organisation carried out research into the salt content of supermarket curry dishes and takeaway meals. They found that some contain up to 7g of salt per portion, more than the daily recommended intake for adults, which certainly doesnt do your heart any favours.

According to research carried out by Mintel in 2010, more consumers are becoming increasingly able and willing to turn to scratch cooking for better value and a more authentic tasting meal. This has helped the availability of exotic ingredients to become more accessible. Local supermarkets often provide a one-stop shop for all of your ingredients and there are also the smaller specialised shops dotted around for the more specific ingredient requirements, many of which can deliver to your door.

However some countries not only use ingredients that are specific to their culture, but some also use equipment and utensils that are specific to them. For instance Chinese cooks tend to use Woks and chop sticks, whilst Moroccan food is often cooked in tagines.

But once you are equipped with your ingredients and the correct equipment, the process of actually cooking these exotic cuisines is not as difficult as you may think, as long as you follow some simple rules.

Firstly you must remember that each world cuisine involves different cooking techniques. For example Indian food requires good timing, to ensure that the meat is cooked through and remains succulent, but also an understanding of how to blend the correct spices and flavours together.

However Chinese cooking involves techniques such as stir frying, deep frying, steaming, boiling, thickening and producing stocks, whilst Turkish cuisine involves the art of stuffing vegetables, fish, fruit and meat. Once these basic techniques have been learnt and understood, there is no end to the variety of dishes you would be able to produce.

So next time you are in the supermarket and come across the exotic food aisle, why not take a look and see what exciting and unusual foods they have on the shelves? And if you do not have a clue what to do with them then there are many cookery courses available throughout the UK to teach you the techniques you need to surprise your friends and family with a truly delicious and exotic meal.

Basics of Partnering Cuisine with Wine

When we pick a wine we want along with our meal, a lot of the time we just make an informed guess about what we presume will work with the food we have prepared. We know what appeared to have worked prior to now so we may go that route. Or if we’re at a restaurant and we’re getting a special meal, we might ask our waiter or perhaps the sommelier for a suggestion. It may appear particularly complex, but even experts come back to three basics: acidity, body and flavor, with acidity the most crucial when pairing food.

Ultimately the things we are trying to accomplish when we pair food with wine are to develop combinations adding to one another. The types of food ought to enhance the flavor of the wine, and moreover the wine should enhance the taste of the food. Listed below are the basics that we are going to use to properly match meals and wine:

  1. Acidity. White wines become produced with grapes which have been harvest earlier in the ripening progression. This is the time any acids are higher and the sugars remain undeveloped. These more acidic wines are ideal for seafood or fowl which is marinated in citrus, as well as those that are with cream-based sauces. High acidity wines ought to cleanse your palate and hold up against the flavors in any of those dishes. Low acidity wines really are becoming the fashion in wine-making, and unfortunately they aren’t thought of as the optimal companion of food. They may taste outstanding independently, but are considered less difficult to produce, as having the appropriate balance for high acidity wines are generally more difficult to attain. 2.Body. Certain wines should have a fuller more robust taste, which is frequently determined by the attribute of a grape variety in which that wine is produced as well as the quality of the wine on its own. Alcohol level can determine a wines body; wines with a higher alcohol level frequently will have greater body. Generally speaking red wines may have more body, though this is not necessarily how it is. Chardonnay is a white wine that’s typically full-bodied, though a red that is very popular, Pinot Noir, is quite light. But the Merlots, Syrah’s in addition to Cabernet Sauvignons are some of the red wines that are full-bodied. Partnering those full-bodied wines with foods that are rather light as well as delicate, fish for instance, would typically overwhelm the food and definitely not create an ideal. A light wine wouldn’t pair well with beef, since it wouldn’t likewise stand up well to these heavy foods. 3.Flavor. Wine is merely another kind of food, and it contains the basic flavors of any other food products (other than salt). The most important differentiation is that wine has alcohol which offers aroma and body, and this gives the wine a richer taste. Types of foods that are salty, bitter or sour are going to make the more bitter red wines like the Cabernet seem sweeter and less tannic. So first take into account the food that you’re eating. Might it be sweet with berries added in? Then perhaps a sweeter fruity wine might be best. Or if you happen to be eating any dish which has a more acidic base, then perhaps a citrusy drier wine would be a better option. Complementing the flavors of food and wine will be probably the most challenging facet of wine and food pairings, but it is probably also the least important. Whenever you can get the acidity along with the accurate and explore the flavor pairings you will likely do just fine. Cold water fish have many health benefits. Check out our website http://losethatbellyfat.info/ to see how you can incorporate these and other healthy foods into meal plans that are delicious and fun to prepare. Jim O’Connell is a writer and avid health advocate now living in Chicago.