Advertise on podcast: Culinary Culture by Chef Mika

Chicken and Duck Why is chicken meat “white” while duck meat is red? Why are the breasts of either bird different than their legs? The answer to both questions is that the muscles—and the fibers that make them—have evolved to play different roles. Thigh and leg muscles are dominated by slow-twitch, dark-colored muscle fibers.

What should you choose in many situations: a chef with extensive experience, many years in the industry, and a deep understanding of the business, the product, strategy, how to make the right decision at a particular stage, and someone who knows how to handle an opening and everything that comes with it? The professionalism of the chef you bring into the project really matters. The question is whether you should choose someone who simply fits the budget and can get the doors open as quickly as possible.

When we cook meat, we are essentially changing its texture, juiciness, flavor, and appearance by applying heat. It sounds simple, but the science behind cooking meat is actually quite complex. Many different physical and chemical reactions take place as the temperature of the meat increases. Today, let’s focus on one of the most important ones — tenderness.

Fortunately, cooking vegetables and other plant-based foods is generally more forgiving than cooking meat or seafood. Heat changes the cells and structures of plants in a relatively predictable way, making precise temperature control less critical in many cases. Fortunately, cooking vegetables and other plant-based foods is generally more forgiving than cooking meat or seafood. Heat changes the cells and structures of plants in a relatively predictable way, making precise temperature control less critical in many cases. higher temperatures accelerate softening

Hydration is one of important chemical processes Why it’s happening What need to keep texture more soft and juicy Each type of hydrocolloid becomes fully hydrated at a characteristic temperature Some compounds, like xanthan gum, guar gum, gum arabic, and some carrageenans, can be hydrated without adding heat; others must be brought to 85°C / 185°F or higher. A few hydrocolloids have a hydration temperature that depends on the ion content of the liquid with which they are hydrated. As a rule of thumb, good dispersion occurs when you mix oil with xanthan at a ratio of at least 3:1.

One of them is organizing your workspace properly. Another essential element in cooking is time. We should also think about how the guest will feel after eating it. There is another quality that I believe is essential to gastronomy — the desire to give pleasure. Food is a way to create memories.

One of the most interesting things about shellfish is that they have no internal skeleton like fish or land animals. Their bodies are supported by an external shell. Inside that shell, the majority of what we eat is muscle, connective tissue and organs. And this is exactly why understanding the biology of seafood makes us better chefs. The more we understand the animal, the more precisely we can choose how to handle it, cook it and present it.

Why the tuna flesh is red? Maybe tuna can be instead beef? Its structure of meat and muscle. Fish muscle is designed for movement, not weight-bearing Light muscle = speed Dark muscle = endurance Tuna are extremely active swimmers. They can maintain high-speed movement for long periods, so they have a much greater proportion of dark, aerobic muscle than many other fish.

Why are eggs so important in professional cooking? And what makes the egg so interesting is its simplicity. You can boil it. Poach it. Fry it. Scramble it. Bake it. And this is why I like eggs as a test of a chef. Because technique doesn’t hide behind complicated ingredients. When the dish is simple, the chef becomes visible.

This episode, I’ll talk about what it truly means to be a Chef — not just the title, but the skills, mindset, discipline, and instincts that define a great one. We’ll explore how a real Chef thinks, feels, and approaches food, what they should focus on every day, and how attention to detail, consistency, and passion can turn good work into exceptional quality. Because in the end, when you do things the right way, quality speaks for itself.

В этой части я Вам расскажу о мелком оборудовании на Кухне и котором сам использую. Так же где она появилась впервые и какое было развитие. В целом это вам даст навигацию как шел прогресс утвари и всего того, что сейчас используем на кухне. И я с вами поделюсь основным инвентарем, которые помогает мне делать блюда с высочайшим качеством.

В этом эпизоде Вы узнаете что же такое Помидор. Их виды, рождение слова Помидор или Томат, интересные факты про этот Овощ, как выбирать на что стоит обратить внимание. Интересную историю и советы по приготовлению

В этой части я Вам расскажу об 10 основных правилах Успеха на Кухне. Это вам даст навигацию как правильно организовать весь процесс подготовки и самой готовки. Зная эти правила и соблюдая их Вы сможете экономить время, и проводить его радостней, и не уставать по итогу. А получать в конце вкусное блюдо и удовольствие от процесса.

В данном эпизоде Вы услышите, основы подготовки, выбора и хранения продуктов. Как подготовить и как хранить. Базовые масла, Уксусы, Травы и Специи.

В данном эпизоде Вы услышите, что такое Сахар, Где он содержится, История Сахара, производство и многое другое. Интересную Историю Сахара, его Стадии Варки и формовки.