Category Misc

Sammy’s Tips for Making Great Homemade Pasta Dough

Okay, let’s talk pasta. Not the stuff from the box – though, hey, no shame in that game, we’ve all been there on a busy Tuesday night. I’m talking about homemade pasta dough. The kind that feels slightly daunting at…

Essential Food Safety Tips for Busy Commercial Kitchens

Alright, let’s talk about something that’s constantly buzzing around in my head, especially when I think about eating out – food safety in commercial kitchens. It sounds straightforward, maybe even a bit dry, but honestly, it’s the absolute bedrock of…

My Never-Ending Quest for Perfect Poached Eggs Every Time

Okay, let’s talk poached eggs. For something seemingly so simple – egg, water, heat – they can be surprisingly, infuriatingly tricky. I swear, for years, my attempts ranged from wispy, sad egg ghosts haunting my pot to hard-boiled disappointments masquerading…

Real Benefits of Minimalist Living Beyond Just Less Stuff

Okay, let’s talk about something that seems kinda counterintuitive, especially coming from someone knee-deep in the vibrant, often indulgent, world of food culture here at Chefsicon.com. Minimalism. Yeah, the whole ‘less is more’ thing. I know, I know. It sounds…

Low and Slow BBQ Techniques for Incredible Results

Alright, let’s talk about something close to my heart, and probably yours too if you’re reading this on Chefsicon.com: low and slow barbecue. It’s more than just cooking meat; it’s a ritual, a test of patience, and honestly, sometimes a…

HACCP Color Coded Cutting Boards Stop Cross-Contamination

Okay, let’s talk about something that seems incredibly simple on the surface but is actually a cornerstone of food safety, especially in professional kitchens: HACCP color-coded cutting boards. I know, I know, colored plastic squares, how exciting can it be?…

Mobile Kitchen Permits: What You Really Need to Know

Okay, let’s talk food trucks. That dream of slinging amazing tacos or gourmet grilled cheese from a brightly painted wagon, being your own boss, connecting directly with happy eaters… it’s seductive, right? I get it. As someone neck-deep in food…

Perfect Pan-Seared Salmon Techniques for Crispy Skin Every Time

Okay, let’s talk salmon. Specifically, that elusive, glorious goal: perfect pan-seared salmon with shatteringly crispy skin and moist, flaky flesh. Sounds simple, right? Yet, how many times have you ended up with sad, stuck-to-the-pan skin, or worse, salmon so dry…

Building a Strong Cohesive Kitchen Team That Actually Works

Alright, let’s talk kitchens. Not just the stainless steel and the sizzle, but the *people*. Because honestly, you can have the fanciest combi oven on the market, the sharpest knives, the most pristine walk-in, but if your team isn’t clicking?…

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