02/21/13

Secret #10: Mise en Place

Wow, can we really be half way through? That’s right, it’s day 10 of our 20-Day/20-Part series of blog posts titled “Tips, Tricks, and Secrets of Professional Chefs”. Last post, we talked about Giving Citrus a Roll.

Today let’s take a look at technique that we’ve talked about here before, and one that we incorporate into almost every hautemealz.com menu: Mise en Place.

Professional chefs use a system referred to as “mise en place” (meez n plaas) – or everything in place – to get their ingredients and tools organized and ready ahead of cooking time.

http://i1.wp.com/hautemealz.files.wordpress.com/2012/11/mise-en-place.jpg?resize=499%2C352

Continue reading

10/2/12

How to clean button mushrooms

Native to grasslands in Europe and North America. “Agaricus bisporus” (the common mushroom) is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. It was first described by English botanist Mordecai Cubitt Cooke in his 1871 Handbook of British Fungi.

Among English speakers, it is known by many names. A young specimen with a closed cap and either pale white or light brown flesh is known as a button mushroom or white mushroom.

In strains with darker flesh, the immature mushroom is variously marketed as a crimini mushroom, baby portobello, baby bella, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom. At this stage of maturation, the cap may also begin to open slightly.

In maturity, it is called a portobello. The French name is champignon de Paris (“Paris mushroom”). – Wikipedia

How to clean: