The Culinary Cook | Professional Cooking Made Simple

Top 8 Mistakes Amateur Cooks Are Making
1. Cutting With a Dull Knife
When I first began cooking in kitchens, I found that almost all of the knives that I used would be terribly dull. This would cause a lot of issues with the food that was being prepped, with tomatoes being squished instead of sliced. This caused many...

The Basics of Pies and Their Crusts
Pies and pie dough crusts have been a big part of baking for a long time and are a staple in many countries. Pies fall into the category of pastries, and pastries to a novice cook can conjure up images of sophisticated, complex and intimidating work...

How to Master Smoking, Salt-Curing and Brining
Smoking, curing and brining are ancient techniques used in preserving food. Today, foods such as hams, corned beef and smoked salmon are salt-cured, brined or smoked primarily for flavor. Cured meats have a characteristic pink color which is caused by...

Homemade Sausages
Quite simply, sausages are forcemeats stuffed into casings. making homemade sausages doesn’t have to be a difficult endeavor. For centuries sausages consisted of ground meat, mostly pork, and seasonings.
Today sausages are made not only from pork but from all sorts of meats including game, beef, veal, poultry, fish, shellfish and even in some instances, vegetables. When it comes to making homemade sausages, it is important that you have the proper tools...