Part 3 : Chapter 12 : Dairy and Egg Purchasing and Identification

I just flipped through the upcoming few chapters and we're really getting into the thick of things soon! I'm very excited to start the cooking practice, and put the background stuff behind us. However, I realize how important it is to have a solid basis of knowledge, so I patiently plug away at Part 3 of The Professional Chef.

In this chapter, we take a closer look at all things dairy. As we all know, this genre of ingredient is highly perishable and must always be stored at correct temperatures, as well as be used within a short amount of time. Did you know that dairy products are very susceptible to flavor transfer? For this reason, they should be stored as far away from items, such as onions, as possible.

This might be my favorite chapter so far, and I'll tell you why. It's all about CHEESE! I love cheese. The chapter mentions something interesting: "Natural cheeses are considered 'living.'" What does that mean, you ask? Well, it means that cheeses tend to continue growing in flavor and texture as they age and ripen. So, in essence, the cheese matures over time. Parmigiano-Reggiano, for instance, is an aged cheese, kept in the dark for months, before being divided and sold to distributors.

After one more section on the identification of dry goods (coming in the next few days), we'll finally be on to some cooking! It looks like we're going to be having a LOT of soups over the next few months, which is exciting. I'm going to fill my freezer with homemade stocks and soups, ready for any weekend lunch, or quick weeknight meal! Join me on this voyage, won't you?

Happy Bastille Day!

Bonjour mes amis! Today is the 14th of July, which means it's French National Day, or Bastille Day. The holiday commemorates the 1790 Fete de la Federation, which was celebrated on the one-year anniversary of the storming of the Bastille fortress-prison. Parades, parties and fireworks are just a few of the traditions carried out on this spectacular day in France. And, since France is one of the epicenters of both classic and modern cuisine, I had to dedicate a post to French delicacies. (Special thanks to MyCityCuisine for some info on the most important treats to hit on!)

from Flickr - by Grobbs

Escargot: Snails! That's what they are, and I'm not ashamed to say that they are delicious! Usually cooked in a massive amount of butter and some garlic, these tasty little morsels are served in their shells. They have the consistency of a well-cooked, salty mussel.

Foie Gras: A very decadent dish made of duck or goose fat liver. It's an extremely rich dish, as most French dishes are, that is usually served in the form of a pate alongside another dish, or simply by itself.

Brioche: This is a loaf bread, rich in butter and egg that yields a very tender crust. This bread is so rich that it resembles a pastry more than any regular bread, and is often baked with fruit or chocolate chips within it. It is usually served as either a breakfast pastry, or as part of a dessert.

from Flickr - by euthman

Along with the above examples, many cheeses, sweets and rich entrees hail from France. It would take a very long post to list all the good ones, so I chose just a few of my very favorites! Each region of France has its own traditional specialties with different wines and cheeses being unique to those regions. Champagne for example...REAL champagne...only comes from the French region of Champagne. If it comes from anywhere else, it's sparkling wine.

Wikipedia states, "French cuisine is also regarded as a key element of the quality of life and the attractiveness of France." I normally wouldn't quote something directly but I felt that this line captivated the true essence of French cuisine, and I really couldn't have said it better myself!

Bon Appetit! Bonne Bastille!