Cooking with Chris

My love affair with All-Clad pots and pans started years ago while working as a Chef in Keystone Colorado.  When cleaned and cared for properly these cooking tools will last a lifetime.
All-Clad pots and pans are “bonded cookware” where multiple layers of metal are bonded together to create the cooking surface.  This bonding brings together the . . . → Read More: My Favorite Pots and Pans

In the past I have taken items for example sesame seeds, removed them from their packaging, placed them in a ziplock bag before labeling the bags and placing them in their storage place.  This works well but I have recently started something new.  Now I open the package carefully, move the product from the original packaging . . . → Read More: Organization Tip 1

A simple Christmas this year just cooking for a couple friends.

German Stolen – This year I decided not to use the florescent colored candied fruits, instead I used raisins, craisins, golden raisins, and currants. The result was a delicious breakfast bread and the colored candied fruits were not missed at all.

Eggs Benedict – No Christmas day . . . → Read More: Christmas 2011 Menu

Brine is water saturated or strongly impregnated with common salt and can often contain flavorings. A great way to add flavor to a Holiday Turkey, Duck, Goose, Raw Ham or Roast is to brine the meat before cooking.  The act of brining can be done a few hours before cooking but to get the best outcome . . . → Read More: Brines and Brining

I am currently having some staffing problems with one of our companies so keeping things going and training has taken up all of my time. If all goes well I will resume my weekly posts in a . . . → Read More: Please excuse the delay in new posts.

Sharp things and glass in a sink
In my kitchens people are not allowed to place sharp items in sinks unless they are in the process of cleaning them. Furthermore glass is washed separately from china, metals and plastics.
Why no sharp items – It is easy for items to get piled up in a sink. When a . . . → Read More: No sharp items in the sink

What about those plastic bags, Styrofoam trays and plastic containers that many of our fruits, vegetables, meats and dairy often come in.  Although I don’t like the fact that there is so much packing involved in our food chain there is only so much that I can do. I can recycle what is possible both directly . . . → Read More: Plastic Bags and Disposable Food Trays

What are the best tools to use? What tools can you use for multiple purposes? Can you use tools for cooking and dining?  By thinking about these questions before you start cooking you may save yourself time later when cleaning.  The more time that you spend in the kitchen the easier these questions will be to . . . → Read More: Use Fewer Tools.

Before you start cooking double check your prep list and or recipe. It is quite a hassle when you get half way through something, only to find that you are missing a critical ingredient. The main reason that we produce a prep list and go through the process of, Mis En Plas, putting everything in place . . . → Read More: One Final Check

Ralph:  I want to try to make ham with a whole ham leg or legs and the recipes are calling for Prague powder.
Questions – Is Prague powder absolutely necessary?  Is there a substitute for Prague powder if necessary?

Prague powder is not absolutely necessary but there are risks and color issues that need to be considered when . . . → Read More: Whole Leg Ham Producion, Prague powder, Parma and Jamón