The post How to taste olive oil? Find out now! appeared first on The chef's cult.
]]>Hello my little olives and welcome to the aromatic wonderland of olive oil, where sniffing isn’t just for allergies, it’s a sophisticated art form! Picture yourself in a room filled with tiny blue glasses, like a secret club for olfactory enthusiasts. Forget the usual suspects of lavender-scented candles; here, we’re decoding the fragrance of liquid gold—olive oil. It’s a journey where we go beyond the basic “smells good” and dive into the subtle world of olives, where fruity and grassy notes mingle like a Mediterranean garden party. So, grab your nose, dust off your sniffing skills, and let’s embark on an adventure where the nose knows, and olive oil is more than just a slick character in the kitchen—it’s a perfumed legend!
The basics of olive oil tasting!
Olive oil is often tasted in blue glasses for sensory evaluation purposes. The use of blue or dark-colored glasses during olive oil tastings is a practice that helps to conceal the color of the oil. This is important because the color of the oil can influence perceptions, and tasters should focus primarily on aroma and flavor without being swayed by the oil’s appearance.
Olive oil comes in a variety of shades, ranging from golden yellow to deep green, and the color can be influenced by factors such as the olive varieties used, the ripeness of the olives, and the processing methods. However, color alone doesn’t necessarily correlate with the quality or taste of the oil. By using dark-colored glasses, tasters can make more objective assessments based on the oil’s aroma, taste, and mouthfeel without being influenced by its visual appearance.
This practice is similar to wine tastings, where wines are often evaluated in opaque glasses to prevent bias based on color. The goal is to create a more standardized and controlled environment for sensory analysis, allowing tasters to focus on the intrinsic qualities of the olive oil.
The 10 most important rules of olive oil tasting!
Evaluating the aroma of olive oil is an important aspect of olive oil tasting, often referred to as “olive oil sensory analysis” or “organoleptic assessment.” Here are some steps to help you appreciate and identify the aroma of olive oil:
1. Use a Proper Container:
Pour a small amount of olive oil (about 1-2 tablespoons) into a glass or small cup with a lid. The container should have a narrow opening to help concentrate the aroma.
2. Warm the Oil:
Cup the container in your hands and swirl it gently to slightly warm the oil. Warming the oil can enhance its aroma.
3. Sniffing Technique:
Place the opening of the container close to your nose without actually touching it. Take a few quick sniffs to capture the initial, more volatile aromas.
4. Identify Aromas:
Pay attention to the various aromas present. Olive oil can have a wide range of aromas, including fruity, grassy, herbal, floral, nutty, or spicy notes. Try to identify specific scents that come to mind.
5. Consider Intensity:
Assess the intensity of the aroma. Is it mild, moderate, or intense? A high-quality extra virgin olive oil often has a pronounced and complex aroma.
6. Evaluate Freshness:
Freshness is a crucial factor. A good olive oil should have a clean, fresh aroma, free from any off or rancid smells.
7. Taste the Oil:
To fully appreciate the olive oil, taste it as well. The taste will complement the aroma, and you may notice additional characteristics such as bitterness, pungency, and pepperiness.
8. Repeat the Process:
If you’re evaluating multiple olive oils, rinse your palate with water or a neutral palate cleanser between samples to avoid cross-contamination.
9. Record Your Observations:
Take notes on what you observe. Describe the intensity, specific aromas, and any other characteristics you notice. This can help you compare different oils and remember your preferences.
10. Practice and Learn:
Sensory analysis, including evaluating aroma, is a skill that can be developed with practice. Attend olive oil tastings, read about different olive oil varieties, and continue refining your palate.
Remember that the aroma of olive oil is influenced by factors such as the olive variety, growing conditions, harvesting methods, and the extraction process. The more you practice, the better you’ll become at discerning the nuances in olive oil aromas.
What does the term “fruttato” mean?
“Fruttato” is an Italian term commonly used to describe the fruity aroma and flavor of certain olive oils. In the context of olive oil, fruttato refers to the characteristic fruitiness that can be detected in the oil. This fruitiness is a positive attribute and is often associated with high-quality extra virgin olive oils.
The term encompasses a range of fruity notes, which can include the scents and flavors of fresh, ripe olives, as well as other fruits such as green apples, tomatoes, and herbs. The intensity of the fruttato aroma can vary, with some oils having a mild fruitiness and others being more robust and pronounced.
When evaluating olive oils, experts and enthusiasts often consider the fruttato character along with other factors such as bitterness and pungency. Fruttato olive oils are typically sought after for their complexity and depth of flavor, making them suitable for a variety of culinary applications. It’s important to note that the fruttato attribute is most associated with high-quality extra virgin olive oils, as lower-quality oils may lack this distinctive and desirable fruitiness.
What is “fruttato leggero” olive oil?
“Fruttato leggero” is an Italian term used to describe a light or mild level of fruitiness in olive oil. In the context of olive oil classification, fruttato leggero indicates a low to medium level of fruity aroma and flavor. This classification is often associated with extra virgin olive oils (EVOO), which are considered to be of the highest quality.
Olive oils with a fruttato leggero profile are characterized by a subtle and delicate fruitiness. The aroma and flavor notes may include mild hints of ripe or green olives, but they are not as pronounced as in oils with a more intense fruitiness. This makes fruttato leggero olive oil a good choice for those who prefer a lighter and more neutral taste, suitable for a variety of culinary applications without overpowering other flavors.
What is “fruttato medio” olive oil?
“Fruttato medio” is an Italian term used to describe a medium level of fruitiness in olive oil. In the context of olive oil classification, fruttato medio indicates a moderate or medium level of fruity aroma and flavor. This classification is often associated with extra virgin olive oils (EVOO), which are considered to be of the highest quality.
Olive oils with a fruttato medio profile typically exhibit a balanced and nuanced fruitiness that falls in the middle range of intensity. The fruitiness may include a mix of green and ripe fruit notes, such as green apple, almond, and possibly a hint of herbs. The goal is to achieve a harmonious combination of flavors that appeals to a wide range of palates.
When selecting olive oils, the fruttato medio category can be a good choice for those who enjoy a balanced and versatile oil that can complement various dishes without being overly mild or robust. It’s worth noting that the specific aroma and flavor characteristics can vary based on the olive varieties used, the region of production, and the harvesting and production methods.
What is “fruttato intenso” olive oil?
„Fruttato intenso” is an Italian term used to describe an intense or robust level of fruitiness in olive oil. In the context of olive oil classification, fruttato intenso indicates a high level of fruity aroma and flavor.
Olive oils with a fruttato intenso profile are characterized by a strong and pronounced fruitiness. The aroma and flavor notes can be bold, but they are always marked by bitter and spicy notes. There may be additional complexity with hints of herbs, green grass, or other intense flavors like artichoke or tomato leaf. Fruttato intenso olive oil is often sought after by those who appreciate a robust and flavorful oil that can stand out in dishes and contribute a distinctive taste. Think of it as the terminator among olive oils, pure muscle in every drop!
How does ripe olive oil taste like?
The aroma of ripe olive oil can be rich, fruity, and complex. When olives are harvested at the peak of ripeness, the resulting oil often carries distinct notes that reflect the maturity of the fruit. Ripe olive oil might have a sweet and mellow aroma, with hints of ripe fruits like tomatoes, apples, or even a touch of tropical fruits. There could also be a buttery quality to the scent.
Additionally, ripe olive oil might exhibit less bitterness and pungency compared to oils made from less ripe olives.
How does young olive oil taste like?
The aroma of young olive oil is typically characterized by vibrant, fresh, and green notes. When olives are harvested early in the season, the resulting oil tends to have a lively and robust fragrance that reflects the youthful vitality of the fruit. Common aromatic characteristics of young olive oil include:
Grassy Notes: Young olive oil often has a distinct grassy aroma, reminiscent of freshly cut grass. This is particularly true when the olives are harvested when they are still green.
Green Fruits: The aroma may include the scent of green fruits, such as green apples or unripe tomatoes. This imparts a crisp and slightly tart quality to the oil.
Herbaceous Undertones: Some young olive oils exhibit herbaceous notes, with hints of herbs like basil, mint, or arugula contributing to the overall aromatic profile.
Artichoke or Green Almond: There might be subtle undertones of artichoke or green almond, adding to the complexity of the aroma.
Peppery Finish: In addition to the fruity and herbal notes, young olive oils can sometimes have a peppery or spicy finish, especially if they are high in polyphenols.
And as you savor the lingering echoes of olive oil aromas, remember, in the world of culinary classics, olive oil is the Don Corleone of flavors—whispering its essence in every dish like a culinary consigliere. So, next time you drizzle that liquid gold, consider it a delicious offer you can’t refuse. May your kitchen be forever graced with the presence of the Olive Oil Godfather, ensuring your meals are as memorable as a Marlon Brando monologue. Bon appétit, and may your taste buds always be kissed by the olive oil mafia!
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]]>The post Our ultimate mussel guide! Everything you need … appeared first on The chef's cult.
]]>Sunny day, ocean coast, salt in the air, the smell of summer, and mussels! They are essential to cuisines around the world and prepared in various dishes and styles. But do you know how they are farmed? If they are healthy or fresh, old or young, and many more? Here you’ll find out everything you should know about mussels in our ultimate mussel guide!
What are mussels?
Alright, everyone heard about mussels, that’s true, but do you really know what they are, except shellfish? Mussels are bivalve (a shell made out of two parts) shellfish with a specific elongated and asymmetrical shell. They are mainly saltwater but can be found also in freshwater habitats. As for their habitat, they are found in the area where the ocean meets the land between high and low tides (the intertidal zone). But some species of mussels can even be found on the deep ocean ridges. Let’s say mussels are very adaptable.
The anatomy of mussels
Every mussel is protected by its strong external shell. The external shell is made out of two valves joined together by a strong ligament, which is additionally stabilized by two strong muscles (yes, mussels are definitely hitting the gym!). Interesting fact is that even humans have these muscles called adductor muscles (they are placed in the “inner thighs” area in humans). Furthermore, mussels (but also other shellfish) have a foot.
The foot is an organ which helps with moving the mussel across the sand and sea, by pulling the mussel shell. The foot can even be used as an anchor, when things start to get serious. In the central part of the mussel, you can find the digestive system, gills and mantle. The mantle is the mussel’s soft outer layer which forms the shell. On top of that the mussel circulates the water through two syphons (inhalent and exhalent syphon).
How are mussels grown?
Because mussels naturally stick to various surfaces easily, they are mostly grown on ropes. The growing cycle begins at late spring when mussels naturally begin with spawning. At first mussels are really tiny and in search for surfaces on which they can adhere. To catch the small mussel larvae growers put long collector lines in the seawater. They stay like that until fall, when they are being transferred to long mesh tubes called “socks”. Beforehand they are selected by size to grow more uniformly in the “socks”. The socks are then again placed back in the fresh seawater and marked. After two years they can be harvested!
How long does it take to grow mussels?
The minimum time to grow quality fresh seawater mussels takes about two years. But the time can vary depending on various growing conditions (temperature, water quality, food, etc.). The best time to harvest the mussels is before winter. At this time period the mussel is fully grown and ready to be consumed. On the other hand, mussels can live about 12 years, although in some cases the life span of some mussel species can be more than 100 years. That’s a lot! On top of that, you can guess the age of your mussel by yourself! If you look at the mussel shell, you can find black lines which represent one winter rest period. Now you only have to count the lines, and voila, you know the age of your mussel! Cool stuff!
Main mussel species (edible)
Most store-bought mussels are cultivated by origin, and not from the wild. There is one mussel species which is dominant in its cultivation, the Blue mussel (Mytilus edulis). This species is abundant across the world, but of course there are others like the New Zealand green lip mussel (or Perna canaliculus specific for its green color on top of the shell, because, well, its New Zealand). Other mussels you can find on the markets are the Mediterranean mussel (Mytilus galloprovincialis) and the Pacific Blue mussels (Mytilus trossulus). If you bought your mussels in your nearby fish store, there is a high chance you got one of the species mentioned above.
There’s also one more tip for mussel lovers! You can even know their gender just by looking at their color! Female mussels are intense orange colored, and the male counterparts are more creamy and pale – with a light orange color! Even in the world of mussels, women are prettier!
How to clean mussels?
As we said, most store-bought mussels are cultivated, and therefore not as hard to clean as their “wild” counterparts. First you need to wash your mussels in detail under cold water. Remove anything that shouldn’t be there like sand, seaweed, mud or crushed shell parts. Many mussels have barnacles on top of their shell. To remove them use your pairing knife (or even tournee knife will do), and rinse again under cold water. Last but not least, we need to take the mussel by the “beard”! The beard of a mussel is made out of hair-like fibers that grow out of the mussel’s shell-crack. To remove the beard just grab it with your fingers and tug it toward the hinge of the mussel shell. That’s it! Your mussels are clean and ready to be cooked!
Are mussels safe to eat?
Edible mussel species are perfectly safe for consuming if properly stored and fresh. On the other hand, there are some risk factors regarding its consummation like paralytic shellfish poisoning. This can occur only if you consume shellfish (not only mussels), which are infected with a naturally occurring marine biotoxin which is produced by some species of microscopic algae, mostly during a red tide phenomenon (algal bloom). But you do not have to worry much, because most store-bought and cultivated mussels are protected from it!
How to know if your mussels are fresh?
Now we are asking the right questions! There are a few quick and simple guidelines to knowing fresh mussels. Firstly, fresh mussels do not have a foul and fishy smell. They smell like the ocean, a perfect, fresh and clean smell. If you tap them with your fingers they will close, showing you they’re still alive. Every mussel which is open (and stays open after being disturbed) should be discarded. There is also one cooking legend which says mussels which do not open after cooking are not safe to eat. That’s not really true, because some mussels just can’t open while cooking, but they are perfectly safe to eat (if you followed the previous instructions).
Are mussels poisonous?
Mussels can be poisonous if they come from an uncontrolled environment, but most farmed mussels are perfectly safe to consume (and they are healthy!). If you want to eat them raw, straight from the wild ocean, consider it again. Every wild mussel can have possible toxic agents such as bacteria (E.coli) or neurotoxins such as the previously mentioned saxitoxin (causing paralytic shellfish poisoning). PSP is a life-threatening condition and should be dealt with immediately! Some symptoms include numbness in the mouth area and face and neck area, followed by loss of control of arms and legs! We definitely want you to know that before you eat any wild mussels, especially raw!
Are mussels healthy?
Mussels have some very good health benefits if consumed in moderate amounts. They are excellent sources of high-quality protein, which is easy to digest. You can call them protein bombs if you like! As you may know, fish is high in healthy omega-3 fatty acids, which are really good in keeping your heart and vessels healthy. On top of that they are very high in iron and vitamin B12, needed for the production of red blood cells. Let’s just say that mussels are generally considered very healthy food!
But mussels aren’t only healthy for you, they are also healthy for the environment. They have a very important role in sustaining various ecosystems. They are great in removing toxins from oceans and filtering algae and bacteria from the water, keeping the ocean (and water) clean and healthy! Without them the oceans and rivers definitely wouldn’t be the same!
Culinary uses
Mussels are used across the world for various traditional dishes. They are a fundamental part of Mediterranean cuisine, where they are consumed almost on a weekly basis. Mussels are also very important to the French and Belgian cuisine where they are served in various ways. Some of the most important traditional dishes in the world include mussels like paella (Spain), moules frites (Belgium), Mydia (Greece), dagnje na buzaru (Croatia), moules a la mariniere (France), and many many more!
How to store mussels?
After you bought your fresh mussels, you need to store them right! Because fresh mussels are still alive, you need to keep them that way! The best way is storing them in the coldest part of your fridge in the original net you bought them. You should wrap them in a damp towel (to keep their microclimate wet and moist). Do not seal them up in a plastic bag or container, because they need air to breathe! This way your mussels should be safe for 24 hours, but always remember, good mussels are fresh mussels! That’s why you should prepare them straight away!
That’s it for today! Now you can call yourself mussel expert because you know stuff others simply – don’t! You see beauty others aren’t aware of! It’s the little things in life that matter! Keep that in mind! Your Chef’s Cult!
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]]>If you’re into wine (as we are), you sure have met Mr. wine-sediment in your glass or bottle! This phenomenon is common, especially in older bottles or high acidity wines, but do not be alarmed! Wine sediment is nothing to worry about, it’s something to learn about! In our ultimate wine sediment guide we’ll try to answer all your questions and problems regarding this topic. What is wine sediment? How does it form? Is it safe to consume and many, many more! Find out now!
What is wine sediment?
Wine sediment is every solid material that settles to the bottom of a wine container! Because every wine has it’s “life cycles” there are many forms of “sediment”! For example, during wine fermentation sediment is primary formed from died out yeast cells abundant in the fermenting wine! In bottled wine sediment is formed from different salts forming in the wine. Therefore, the word “container” for the consumer means mostly “bottle”, but for the winemaker sediment means much more. Sediment often forms in the whole cycle of wine production; the vat, tank, container, barrel, everywhere!
What causes sediment in wine!?
As said before, there are different reasons behind the sediment.
1. The first sediment in the life cycle of every wine is the grape juice sediment! It’s made out of grape skins, pulp, seeds and debris found in the grape juice after grape pressing!
2. Secondly, sediment forms after the wine fermentation! The main cause of sediment in the “young” stage of wine are died out yeast cells. As the wine juice becomes more alcoholic (because of the fermentation), the pressure on the yeast cells is getting higher! At the end of alcoholic fermentation, the vast majority of the cells begin to die out, and the result is sediment!
3. In some cases (after or during) wine fermentation there is another sediment factor, malolactic bacteria, which can also die out and form sediment.
4. And lastly, sediment forms from salts found in every wine, especially bottled, where they settle on the bottom in crystal like shapes. These salts are called tartrates, more about them later! Huh! A lot of sediment, right?
How does wine sediment form?
Here we’ll discuss the tartrate crystal formation because yeast and bacteria sediment formation were analyzed above. Tartaric acid is the main acid in wine, and the most abundant one! Because of its high concentrations this acid can (in specific conditions) form crystals. For the crystal to be formed tartaric acid binds with Ca or K ions present in wine, forming salts. These salts bind together forming little crystals. These little crystals (often unseen by the human eye) bind together to form even bigger crystals which are known as tartrate crystal wine sediment. Yep, that’s the way it goes …
Types of wine sediment (tartrates)
There are two main forms of tartrate salts forming in wine. The first is forming when K ions bind with tartaric acid forming potassium bitartrate salts. The other forms when Ca ions bind with tartaric acid forming Ca-tartrate salts. This is definitely some for-those-who-want-to-know-more stuff! In addition, wine crystals (salts) are formed excessively at lower temperatures. That’s why crystal sediments in wine form mostly if you keep your wine in the refrigerator for a longer period!
Is wine with sediment safe to drink?
Yes, wine sediment is absolutely safe to drink! In all its forms, ranging from pulps and skins, dead yeast cells and tartrate salts. Everything mentioned here is natural and consumed by humans in one form or the other. You do eat dead yeast cells (bread for example), salts (kitchen salt) and grape skins and pulps, and that’s exactly what you’ll find in wine sediment (in various forms and shapes). If you ever worried about it, do not!
What does wine sediment taste like?
Tartrate wine sediment has no smell or taste! It’s mostly visual and therefore no need to worry about it. On the other side, wine yeast sediment is something that often even adds flavor in some cases. Wine yeast sediment is often used in natural wine making and unfiltered wines! We’ll discuss this further below …
How do you remove wine sediment (decanting the right way)?
There is a fancy method used for removing wine sediment – decanting! The process is fairly easy and can be used for both, red or white wines, but more typical is red wine decanting. Why? Because decanting adds air to the wine, and not every wine style is made for additional air. However most red wines, robust white wines and natural white wines can be decanted. For it, you’ll need a glass decanter, which can vary in shape and size! First you need to let your bottle stand up right for a day.
Prepare your decanter and (if you’re using red wine or the bottle is dark) candle. The candle suits as a light source for your bottle (to better see the sediment). Now carefully pour the wine in the decanter holding the bottle above the candle (with some distance of course) with one hand, and the decanter with the other. The wine needs to flow across the glass-wall of the decanter. Always keep a close eye on the sediment, which should always stay in the wine bottle. In the and give the decanted wine a good swirl in the decanter and leave it for a few minutes (or hours), depending on the wine! Cheers!
How are wines stabilized against sedimentation?
We talked about the formation of wine sediments, but if you kept a close eye on your glass of wine (which we of course always have), you figured out that it’s not a common sight! But how is that? Its fairly easy, because wines are stabilized against sedimentation before being bottled. There are a few ways to do that!
The most common and natural is cold stabilization (discussed below). Other ways are fining agents added to the wine before bottling, such as metatartaric acid and carboxymethylcellulose (CMC). Both are crystallization inhibitors but come from different sources. Metatartaric acid is a form of polymerized (read bigger molecule, longer chain) tartaric acid which stabilizes the wine against sedimentation. CMC is a cellulose derivate which is more stable than metatartaric acid on higher wine storing temperatures. Both are considered safe to use and are not harmful and suitable for the human food production.
Cold stabilization – natural wine stabilization
It is the most used, and most natural, form of wine stabilization. Cold stabilization is the process of lowering the wine tank to really low temperatures (- 4 °C) to initiate the natural process of wine crystal formation. The tank is kept at this temperature for minimum 6-8 days. After this period the wine should naturally be stable against any formation of wine crystals in the bottled wine.
Natural wine and sediment – a different approach!
In the world of “natural wine” sediment is considered a fundamental part of any wine. Therefore, wines are often bottled with sediment (yeast sediment and crystal sediment) to keep the natural state of the wine intact. The wine is not faulty in any way, it just represents the wine, with low (or none) interventions in its life cycle.
Red wine vs. white wine sediment!
There are no real differences in red and white wine sediments. Although one can arguably say that crystal sediments in white wine can be seen in early stages, contrary to red wine, where the dark color “shields” the crystals, which are often hidden to the observer. Anyway, wine crystals are often considered something good in wine because it reflects the true, raw and unrefined character of the wine.
Wine sediment uses – “cream of tartar”
If you love making pastries and desserts, you sure have heard about the cooking term “cream of tartar”. Well, that is just the fancy word for powdery tartrate salts we mentioned earlier. This means that wine sediments are used for making pastries and desserts around the world! Cool stuff, right? Cream of tartar is commonly used in baking powder and for stabilizing egg whites and whipped cream. Now if someone says something bad about wine sediment, you for sure have a word or two to counter!
That’s it for today my little wine crystals! We hope that our guide solved the problem of today’s topic – “what is wine sediment?” On top of that you learned some cool stuff no one can take away from you. We’re sure you are just a few classes away from becoming a true wine professional! We’ll gladly help with that!
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]]>Master the basic sashimi cuts now! You only need to know a few simple cutting techniques used for most classic sashimi types. Almost everyone heard about sashimi, but the real beauty of it (as it often is with Japanese cuisine) lies in the techniques which are used for making great sashimi. Traditionally, the real sashimi master learns its skills for a few years, but we will try to give you a quick and easy to understand sashimi crash course! Now sharpen your sashimi knives, and let’s jump right into the great, big, frightening ocean of sashimi!
What is Sashimi?
First of all, sashimi is not sushi, never was, never will be! Yes, we know that you know, that we know that you know, but again, sashimi is not sushi! Sashimi is always the best fresh raw fish served without rice, filling or seaweed and represents the purest form of Japanese raw ingredient cooking culture. The big difference in sashimi is the preparation and serving of the raw fish, which is different in many ways, but today we’ll talk about one aspect of it, the basic types of sashimi cuts.
The basic sashimi cut types!
Because of the delicate character of sashimi, certain cutting techniques evolved over time. With these “classic” sashimi cuts, the chef tries to highlight the delicate flavor and texture of the various ingredients (mostly fish). Therefore, the sashimi chef perfectly understands the differences in various fish types and its meat characteristics. The fish meat is tougher or softer, compact or loose, has more or less fat etc., and every cut should be used precisely to bring forward the best character of sashimi. Because of this reason there are 5 basic sashimi cuts called: hira-zukuri, sogi-zukuri, usu-zukuri, kaku-zukuri and ito-zukuri cut. We’ll explain each cut in detail below …
Which knife to use for different sashimi cuts?
Usually the sashimi knife (or sashimi bocho in Japan) is used for making sashimi. The knife has a pointed end (although some types have rectangular ends, they are used mainly for octopus sashimi). The sashimi knife is elongated, thin and sharp, therefore perfect for making really clean cuts in one motion. If you walk around the streets, you will often find Santoku knives, which are mostly all-purpose, but sometimes they are also used for sashimi (especially on the streets). The knife is really sharp, and it’s used in one continuous cutting motion! This basic cut is caried out almost as if you would hold a saw. But more about it you’ll find below …
Right-handed or left-handed? The different approach …
It’s very important to know the direction of your cut. For example, if you cut your prepared fish fillet from left to right, you won’t get the same cuts as if cutting the same fish in the opposite direction. Often the fish isn’t cut straight, but has a slight angle facing left or right, and that’s where you need to know your cutting directions. Our guide is made for right-handed people, but if you’re left-handed just invert our instructions!
The basic sashimi cutting motion!
First, we need to learn the basic cutting motion of sashimi. Every other cut uses the basic motion, but with additional finesse. For the basic motion always use your sharp sashimi knife! To carry out the cut imagine holding a saw. When you’re sawing something, you begin with the part of the saw blade closest to you, and with one continuous motion end with the part furthest from you. That’s exactly the motion of the basic sahimi cut! You first begin with the base of the knife blade nearest to you, then cut in one motion to the part of the knife (top) furthest away! It sure takes a little practice, but you can learn this cut in just a few minutes! And now you know the basic sashimi cutting technique!
Hira-zukuri – the basic sashimi cut!
The hira-zukuri is the standard cut for sashimi. If you ever ordered sashimi somewhere around the world there’s almost 99% chance you saw the hira-zukuri cut sashimi. Hira-zukuri means “flat slice” and it’s the dimensions of a domino, to be more exact 10 mm thick and 7-8 cm long. The cut is made in one motion, and mostly (depending on fish fillet size and character) this motion is straight down with no angle. Just straight down, but with the basic “saw-like” sashimi cutting motion. The cutting is always done from right to left. This cut is used for robust and “strong” fish like tuna and salmon. When serving your sashimi in the hira-zukuri style cut, always serve the sashimi in the natural position and order of the fish fillet.
Sogi-zukuri – serving on the side of the skin!
The sogi-zukuri cut is used almost solely for white-meat fish like snapper. The fish fillet is laid down so that the skin side of the fillet is facing towards you. The cutting direction is from left to right and the angle of the cut is about 40° (slight angle). The dimensions of this cut are similar to the hira-zukuri cut. The sashimi is served in the natural position and order of the fish fillet, the same way as the hira-zukuri cut sashimi.
Usu-zukuri – thinly sliced sashimi!
The usu-zukuri sashimi cut is one of the hardest to master! The usu-zukuri cut is the thinnest sashimi cut and requires some practice time. The cutting technique is similar to the sogi-zukuri, but the sashimi pieces should be as thin as possible. The cutting direction is from left to right and the angle of the cut is about 40° (slight angle). The most important thing here is fixating the fish fillet with your left hand and applying the basic sashimi cutting motion with your right hand. It takes a little practice, but not every sashimi master is born right away! The cut is approximately 50 mm (2 inch) long and 2 mm (1/16 inch) wide. It’s used for firm textured fish like flounder and bream. One of the most famous dishes in Japan the” toxic” puffer fish sashimi (or “fugu sashimi”) is made with this technique. The fish is cut in usu-zukuri style, and the slices are very thin, almost translucent!
Kaku-zukuri – the square cut!
The kaku-zukuri cut is used mostly for one fish only – tuna. That’s because of the firmness and compact structure of tuna fish meat. The cut is very similar to the basic sashimi cut – hirazukuri! The big difference is only in the preparation of the tuna fish fillet – where it’s formed in a cuboid shape. Nothing is thrown away; the remaining tuna pieces are formed either in usuzukuri or hirazukuri style sashimi! The classic dimensions for kaku-zukuri cuts are 2 x 2 cm ( ¾ inch) and the cuts should look like a perfect cube!
Ito-zukuri – the squid cut!
The ito-zukuri cut is used mostly for squid, which is served in thin slices mounted on top of each other, resembling noodles. First the squid needs to be properly cleaned and prepared for cutting (remove intestines, skeleton, and skin layer). The cut can be done in two ways either horizontal or vertical (for longer slices). The important thing here is cutting straight down with the TOP of the knife (either sashimi knife or santoku). With straight and fast cutting motions you will get thin slices of squid (noodles) that are served on top of each other. This cut is very popular in the street food genre, where the squid is often processed still alive (yes, we do not intervene with culture here) and eaten immediately.
That’s it for today my little sashimi-knife-bending-samurai! We hope you learned the technique behind the basic sashimi cuts! With just a little practice you can soon become a true sashimi master, and if not, at least you learned quite a few things about professional cuisine knife action! We know that knowledge is our driving force! Cheers to that!
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]]>Today it’s all about getting the Japanese knives out (only for cooking purposes of course), we’ll learn everything you should know about the Santoku knife! It’s one of Japanese most used knives, you can find them literally all over the country, from home kitchen to professional Michelin star restaurants. What’s the fuzz about Japanese knives all about? Find out now!
What is Santoku?
In Japan the knife is called Santoku bocho – which is roughly translated to “three uses” or “three virtues” (the uses we’ll explain afterwards). The knife isn’t really that old (although the name sounds like the samurai used it for centuries, but they didn’t) it originated in the 1940s! After the war different cuisine and cultures clashed into Japan, and suddenly there was a need for a new knife. Something similar to a chef knife was needed, but it needed to be more elegant and easier to operate. A multi-purpose Japanese knife was invented – the Santoku!
Santoku knife characteristics?
We’ll try to explain the most important knife characteristics with some simple words. First of all, the basic shape of Santoku is called “sheepsfoot” blade because it resembles a sheep’s hoof. The tip of the blade has no curve whatsoever, because the basic cutting motion of the knife is straight down! There is no “chef’s knife” motion while cutting, just a simple straight-down-vertical-chopping motion! This simple design allows much control of the knife and really simple use. Furthermore, the blade is made from hard and thin steel, which makes this knife really a lightweight among knives. On top of that, the knife is shorter (15-18 cm, 6-7 in) than a chef’s knife, and (because of these reasons, and the ones above) is very popular with female (but also male) chefs around the world.
Santoku knife uses!
As we said before, the meaning of Santoku bocho is translated to “three virtues” or “three uses”. There is somewhat a debate about what these uses would be. The most common understanding says it’s a knife used for slicing, dicing and mincing, let’s say a classic all purpose knife. Some also say that the knife is used for vegetables, fish and meat, and there are some virtues in that also. Nevertheless, the knife is used for every situation in which a classic chef’s knife is used, on top of that it’s mostly easier to handle.
That’s it my little samurai! Today you learned a few facts that can make a big difference in your kitchen, either professional or at home. The santoku knife is made very effectively and this makes it really easy to use, that’s why it’s one of the most popular knives nowadays. Try it out for yourself and let us know how you feel about your Santoku knife!?
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]]>You sure asked yourself how to cook like an Italian? You only need to know a few basic cooking principles which are applied across most restaurants (and kitchens) across Italy. One word that hits straight in the hearts of most Italians is “mantecatura” or the aberration “mantecare”. Today you’ll learn what it means and how to apply it in your kitchen. Who knows, maybe, you’re the next Massimo Bottura, which means you should definitely know this!
What does “mantecatura” mean?
The word “mantecatura” is simply Italian, and believe it or not, it does not have an English translation. The word itself somehow evolved from the Spanish word “Manteca” which means butter. The word is often used by kitchen professionals to describe the techniques used to make especially creamy textures in classic Italian dishes. Sounds complicated, but it really isn’t! You know that creamy Carbonara you had but didn’t know what’s the deal? Mantecare! That one special seafood risotto you had (or hopefully will have) in Venice on your honeymoon? Yes, “mantecatura” baby! Really a lot of Italian dishes use this technique to be outstanding!
How to cook like an Italian with “mantecare”?
Now you learned the meaning of “mantecatura”, but how should you apply it in your kitchen? First by learning the basic ingredients used for mantecare. To make the magic happen you need to have the 4 basics of mantecare: cheese, fat (oil), butter and pasta water (or rice water). Of course, there are more complex ingredients (and often emulsions) used for mantecare, but the most abundant in Italian cuisine, are the above mentioned!
How to use the ingredients for mantecare?
Here’s what I learned in the kitchens around northern Italy about the use of ingredients for mantecare. Butter, fat or oil is always added cold, this way it melts slowly and evenly (and does not lose its nutritive values). A lot of different cheese varieties are used, not only grating cheese as Parmigiano or Pecorino, but also Gorgonzola for example, sometimes even sour milk is used. The pasta water is added because of the starch which gives additional creaminess and texture to the dish, do not overdo it with pasta water, it’s mainly used to dilute the fat and cheese to a perfect cream!
Basic principles of mantecare!
If you follow some basic rules, you will fast learn how to use mantecare in your dishes (some of you already use it, but don’t know the word for it, until now!).
1. The process is mostly used at the END of cooking, which means mantecare is really finishing off the meal! But without it, the meal is not complete (and we do not want that)!
2. Your dish should be hot, but you should turn of the heat! When adding the ingredients, you need to make sure that nothing will burn, coagulate, or stick to your pan!
3. Do not throw away your pasta water, and do not wash your rice before cooking risotto!
4. With risotto, after adding the mantecare ingredients, stir vigorously, with pasta be careful and try to mix it with moving the pan to the front and back (like the professionals do), or when stirring, do it very carefully!
5. Serve your dish immediately! If the dish stands for a while, the creamy top hardens, and it’s not how it should be served!
6. Enjoy while cooking! That’s the one most important thing.
Now you learned how to cook like an Italian with mantecare! Use it in our recipes or make your own, the world of Italian cuisine is a big one, but you are already in it! If you use “mantecatura” in the right place and at the right time, you will just know that you did everything right! It’s just the “la vita e bella” feeling you get!
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]]>Hello, my little oranges! If you’re a wine geek (as we are) you probably somehow stumbled upon a few bottles of orange wine and now you ask yourself “how the heck is orange wine made”? Well, find out now in our quick orange winemaking guide!
What is orange wine?
Orange wine is white wine made in the same wine practice as red wine! Mostly it is orange colored (but it can also have a slight yellow-orange hue) and opposed to white wine, orange wine has a stronger “wine” character. Therefore, we can say that orange wine comes somewhere right in the middle of white and red wine (and no, it’s not rosé). Now let’s jump to the winemaking!
What grapes are used for orange wine?
White! White grape varieties are used for orange winemaking. The practice of orange wine is often linked to the Balkans (Slovenia, Croatia), Italy and Georgia, but nowadays it’s widespread across the globe. You can find international varieties as Pinot Gris, Gewürztraminer, Pinot Blanc, Chardonnay and a whole bunch of others, often used for orange-winemaking. The first mentioned duo Pinot Gris and Traminer have slightly pink colored grapes which makes them really suitable for orange winemaking (because of easier color extraction).
How is orange wine made?
To make it easier for you to understand the winemaking in detail, we’ll try to explain thoroughly the few steps winemakers take into consideration when making orange wine. Now sharpen your corkscrews because a few bottles will be popped!
Pick your grapes!
Grapes picked for orange wine are mostly very ripe! In this case the grape berry seeds are ripe, and so are their tannins! Orange wine made from unripe seed tannins tend to be very astringent and aggressively bitter. On the other hand, riper tannins soften over time with aging, and are therefore suitable for orange winemaking.
Crush your grapes!
Now the grapes need to be crushed to get what oenologist call the “wine mash”. Mash is a mixture of grape seeds, skins, fruit pulp and fruit juice. It’s mainly needed in red wine production, but as we said before, mash is also crucial in orange wine vinification. After crushing the white wine mash is pumped in containers (can be stainless steel, earthenware vessels called “qvevri”, vinificators, barrels and so on …) and prepared for fermentation.
Often additional specific enzymes are added (either for aroma extraction or to break down the mash berry pulp), in addition fermentation can be carried out with added or natural occurring yeast (present in the wine mash).
What happens during orange wine fermentation?
During fermentation, as with other winemaking, the yeast transform sugar into ethanol and CO2. By products of this process are luckily resulting in awesome wine aromas and flavors (but heat is also produced). Therefore, orange wine mash is often cooled down a bit (with temperature-controlled vessels). During wine fermentation often various yeast food is added (just to keep the little boys happy and working.)
What happens after orange wine fermentation – pressing the grapes?
Orange wine fermentations normally takes about two weeks’ time! In that time our orange wine is born. In that time our wine extracts tannins and polyphenols from the seeds, color from the grape skin and aromas from the juice and skins. Orange wine is made when no sugar at all is left for the yeast to convert. We call this a dry wine (no sugars left)! The wine mash can be left after completed wine fermentation for some time (we call this extended fermentation).
This is made for various reasons (but it’s another topic, we’ll talk about for sure!). After completed fermentation wine grape mash is pressed and during this time our complete orange wine is born! Now we know how orange wine is made!
Aging orange wine – how it’s made?
Orange wine can be aged I various ways! First it can be aged as orange wine mash (after fermentation in various vessels), and secondly it can be aged after pressing in vessels or barrique (or other) barrels. The time of aging is dependent on the wine style the oenologist wants to achieve, but as a rule of thumb, main aging time for orange wine is minimum one year.
In this time the harsh tannins soften, and aromatics of the orange wine evolves! This is crucial because young orange wine is often almost undrinkable, because of the unbalanced wine character (which is good to know)! Orange wine can be (and often is) aged for more than one year (2-3 or more years), because the vast amount of extracted compounds protects the wine from intense oxidation.
What happens to orange wine after aging?
Now that we know how orange wine is made there’s only one more thing to do! Our orange wine is bottled! The wine can (but often isn’t) filtered and bottled. Often orange wine is bottled with no filtration, and because of that has little wine sediment on the bottom of the bottle. This sediment is made out of died out yeasts (during our mash fermentation). The sediment helps the wine to evolve even further – in the bottle, on top of that it reduces (a little bit) the oxidation risks of the bottled wine. Cool stuff, right?
That’s it my little oranges! Today you learned a little bit (or much more?) about orange wine. Now you can call yourself the real orange wine oenologist. What other wine topics would you like to discuss with us? Do you drink any orange wine? Let us know!
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]]>Hello, my little samurai (or Tom Cruise) loving rose petals! Today we are going on a transcendental trip to Japan, with rice fields, water and alcohol of course (no one ever doubt that), because today it’s time for our ultimate, quick and easy sake guide! What is sake really? If you ever wondered what the heck is in those little sake glasses, and why is everything so cute around sake? Well, now you’ll find out!
What is sake?
First of all, in Japan, sake isn’t called “sake” but “nihonshu” and it’s a deep part of culture! The term “sake” (which we often use) represents any alcoholic beverage, that’s why my little rose petals, sake isn’t sake, but “nihonshu”. Now what is sake? Sake is a Japanese alcoholic beverage made from fermented rice, but sake comes in many forms and variations. Mild, strong, sweet, dry and everything in between! Oooo no, a lot of tasting work in front of us, shall we?
How is sake made?
Sake isn’t really similar to wine, because it’s brewed, just like beer! For the sake brewing process four essential ingredients are needed. That is: high quality rice, water (not just any, but often natural spring water), yeast and something that’s called rice koji (we’ll get into koji afterwards, but for now just remember that it sounds somewhat cute, doesn’t it?).
What is rice polishing?
To make sake, we need to polish even our rice (but we’re really used to polishing things, from cars to nails, to doorknobs, whatever you like!). But why do we polish our rice? The answer lies in the structure of the rice grain. In the outer layers if the rice grain you’ll find fatty acids, proteins and vitamins, but in the inner layer lies the starch. Without the polishing process the fat-protein flavors would impact the sake flavor, in a negative way. That’s why most sake rice is polished in the sweet spot of 70-30 % of the initial rice grain. On top of that, special rice called “saka-mai” is used for sake making, just-so-you-know! Now polish away, my little rose petals!
What is rice koji?
Now let’s get back to our quick and easy sake guide but not without koji! But what is it? Koji is cooked rice which has been inoculated with a mold called “Aspergillus oryzae”. But why you ask yourself? Because the mold turns the not-so-easy-digestible rice starch into easy-yummy-sugars that are the best yeast food! On top of that, koji is present in a lot of Japanese foods like miso, soya sauce, mirin, rice vinegar, you name it … Koji is always there to help!
What rice is used for sake?
Now that we know the basics, let’s jump to the expert’s section! For sake (as with beer hop for example) it’s really important which rice to use. The rice used for sake production is mainly wider and stronger in shape and, as we learned, has less protein and fat than normal rice. Furthermore (for the more aspiring students here), there are around 80 rice varieties for sake. The most popular ones are yamadanishiki, gohyakumangoku, miyamanishiki and omachi. Arigato!
How many sake are there?
Sake can be classified either by alcohol, color, sweetness or aging. Referring to the alcohol content sake is named either “seishu” or “shochu”. Seishu sake has alcohol content not over 15 %, while shochu it the hit-me-up sake type with alcohol levels exceeding 15 % alcohol. Also, in restaurants you can find the “futsushu” sake which is like the two-buck-chuck made of the cheapest rice and served as “table-sake”.
The color of sake
If you look at the color of sake, it can be clear as water, yellowish or deep golden yellow colored, with examples that can even do a brown color, which depends on the aging method of the sake. Most sake is clear colored but you can find golden or brown aged examples. Which brings us to aging.
Sake aging
Sake is mainly aged for a little time, mostly for 6 months before it’s sold. Aged sake is called “koshu”. It’s mainly tank aged for three or more years. In this period the sake changes colors and flavors and goes from clear colored to gold brown. However, today the most popular sake is mostly consumed young and colorless, but aged sake was very cool in the not-so-near-past!
Sake aroma and flavor
Sake aroma and flavor depends on a lot of factors and is therefore very similar to wine! We’ll discus this in another sake guide very detailed, but for now let’s say it like this … Younger sake has mostly very fresh and fruity aromas like apple, banana and other fruits. The taste depends on the sake type and can be sweet or dry, and anything in-between!
How to serve sake?
What would our sake guide be without a serving suggestion? Sake can be served chilled, at room temperature, hot or warm, mostly depending on the type of sake. When pouring sake do it with both hands, and when drinking do it sip by sip from small cups called “guinomi” or “choko”. First serve all your guests, and when everyone has full cups say cheers or “kanpai”! Sake is mostly consumed with some appetizers but can also be drank alone. In Japan sake is considered the “elixir of life” and the sake ritual is deep rooted in Japan’s culture.
That’s it my little rose petals, we hope you enjoyed our basic sake guide and learned a thing or two! If not, just enjoy your cup of sake not knowing what it is, but maybe knowing where to find your answers! Cheers to that, Kanpai!
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]]>Hello my little knife waving ninjas! Today we’re undusting our ultimate kitchen knife guide with the two most badass knives every beginner should learn about! We’ll learn everything you should know about your sharp, sexy and pointy paring knife and his curvy little brother, the turning knife, or if we may speak a little French (merci beaucoup), the Tournée knife! Let’s cut (for learning purposes, some vegetables)!
What’s a paring knife?
The paring knife is the real kitchen superhero worker! He works all kinds of hard jobs for you, especially the not-so-much-loved-ones! Yes, he is specialized in working over hours, accepting everything and everyone with a big smile on his blade. He’s small, sharp and sexy and he just looooves cutting, peeling and carving vegetables of all kinds!
Where do you use it?
You use it while preparing your basic ingredients for other cuts, this means he does the “dirty” little job for other fancy knives! On the other side, he can do much of the work alone! The paring knife is used for slicing, peeling, cutting, hulling, scraping, etc., but the real magic of it’s use has no boundaries!
What’s a turning knife?
In our ultimate kitchen knife guide we must mention the real nightmare of the newly hired young kitchen workers (insert Vampire music here), the turning knife (buahahahaha)! Why is it a nightmare? Because of the “difficult” turning cut, but we’ll learn much more about it a little later! The turning knife is a small kitchen knife with the specific curved small blade. The curved blade allows us to do interesting “roundish” shapes specific only for this knife!
Where do you use it?
The use is almost the same as for the paring knife, even a little wider! It’s extremely suitable for preparing roundish objects like citruses, apples, potatoes, zucchinis, you get the point! Because of its curved blade, you can do things very quick and easy! He’s one hell of a curvy kitchen knife fella!
What’s the tournée cut?
The tournée cut is a cutting technique, specific for the French cuisine, which enables us to make perfect elongated spherical objects out of food (mostly harder vegetables like potatoes, carrots, pumpkins, etc.). To perform this type of cut you will need the turning kitchen knife! The idea behind it is not only visual, but also practical! French cuisine masters think that this round shape amplifies the ability of evenly cooking and control of the prepared food! But that aside, it looks fancy as f$%&!
How to perform the tournée cut?
To get a good feeling while doing it, first practice the cutting motion on an egg. The egg has the approximate shape of the turned vegetables and gives you a feeling of what you’re doing while applying the cut! After you practiced the hell out of your eggs, try to perform the cut on softer vegetables like pumpkins or zucchini! Cut out pieces of 5-7 cm and start cutting from one end of the zucchini to the other, always having your practiced egg motion in mind. In the beginning it won’t be perfect, but we’ll improve it later. Cut out 5 facets of your zucchini, with the same feeling in your hand as with the egg motion. In the end even out smaller irregularities, and voila, you have your first turned cut! With a little practice, you’ll soon be a true master of the turning cut!
That’s it my little knife waving ninjas! Hope you learned a few new things with the first part of our ultimate kitchen knife guide! There will soon be more, and soon you will become the intellectual master of your kitchen! And as always you can share your knowledge or keep it for yourself, whatever you like! Forever yours!
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]]>Hello my little world travelers! The world is diverse in every sense of it, so is the food! We need to cherish the little weird things, and that’s why we started to talk about the world’s strangest food! Strange food is literally a big part of every cuisine in the world, and to little of it is known! Let’s change that, today with everything you need to know about blood sausages! Let’s start!
What is the bizarre blood sausage?
The world has a fair share of intriguing cuisine, which is not always in the spotlight of cooking shows or Instagram snaps! One small and bizarre part of it are surely blood sausages! They are part of different cultures, but one is unique to all of them – blood. Apart from mainly pork meat, blood is the main ingredient of blood sausages. They are cooked, fried or baked and are, of the records, a large part of worlds cooking culture! Now let’s find out more!
How are they made?
Blood sausages are made in different manner depending on the country and culture where they came from! East European blood sausages are made with pork meat, mainly pork lungs and head, blood and fat (bizarre right? But hold on! There is a reason behind everything!). The ingredients are then mixed together with important spices like pimento, salt and a lot of spicy black pepper. In the end traditional buckwheat porridge is added (locals call it Kasha), and the sausages are cooked on lower temperature to stabilize the sausage mixture.
Who invented blood sausages and why?
Nobody knows the exact answer who the inventor was, but we sure know the why! We need to know that people back then didn’t have the abundance of supermarkets, and meat was a big luxury! Because of that, the rural areas had to think of ways how to be sustainable, with the things they had! People had to make the most of their food, use every part of it, and that’s why today, there are dishes like blood sausages in world’s cuisines!
What cuisine is known for blood sausages?
Blood sausages are very widespread across the whole world! The biggest part evolved in Europe, but you can find them also in Asia! Europe has a big bloody culture of blood sausages, and they are a big part of cuisines ranging from France to Russia! Even the world known, full English breakfast, has blood sausages as part of the basic ingredients!
Are blood sausages safe to eat?
We know that the world’s strangest foods sound – scary to eat, but the answer is clearly YES, they are completely safe to eat! They have a lot of protein and fats and are safe to be consumed! They can be pan fried, baked in the oven or cooked! If you want, you can serve them with traditional side dishes like our fried wheat dumplings!
That’s it my little world travelers! Remember, always be open minded, try new stuff, or don’t, we love you just the way you are! But at least be respectful to other people and cultures! The diversity of it is what makes us human!
Tell us about your food culture, dishes and interesting facts in the comments, or on our email! We are always open for new stuff! Your Chef’s Cult team!
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