What is This Spoon For?

One of the most common questions people have when dining in The Escoffier Room at The Culinary Institute of America is: "What is this spoon for?".

With white table cloth, fine dining restaurants, far and few in between in America, it isn't hard to understand why the vast majority of people don't know what all of the silverware is for. So, I've made you a little field guide to fine dining. So, next time you're planning on dining out at a top of line restaurant, you will be ahead of the game...and look trés soigné.

 This cute little guys are COCKTAIL FORKS. They are usually used for shellfish or amuse bouches. Their little tines are great for getting into those shells and grabbing tiny things.

Taste Wine. Spit.

I am at an interesting stage in the Culinary Institute of America's curriculum: Wine Knowledge. Everyday I get to sit in a huge wine cellar-esque room and taste over half a dozen wines from around the world. And yes, I have to spit them back out into a Dixie-Cup. Talk about charming, right?

The first day I had a variety of reds, whites and a [corked] rose. From the four tastings I have completed, I learned that I don't like very many wines. But there are a few varieties that I would like to have in my house one day like sweet Riesling, Port, Sauvingnon Blanc (from New Zealand) and Gewürztraminer.

Now there is a technique, a professional technique, to tasting wines. Grab a glass and follow along! White wine is my favorite so that will be the example I am using.

Fahrenheit 270

When someone tells you to caramelize a chicken breast, thanks to television and novice home chefs, you think golden brown and delicious. Simultaneously, in the mind of an educated food service professional, that nails on a chalk board effect has kicked in and all other attempts at communication are frivolous.
Note: There is no way a chicken breast, or any other type of protein,can be caramelized. Period.
Have you started to scratch your head yet? Lets break it down.

Caramelization is the chemical reaction between sugars, such as those found in vegetables and starches, and heat, i.e. the pan, grill, etc.

Maillard reactions, named for the French scientist who discovered this reaction in the early 1900's, are reactions that take place between proteins, like those found in meats, poultry, and seafood, and heat.

So when anything containing a protein is heated above 270 degrees Fahrenheit and browns, it is a Maillard reaction. Anything else is deemed caramelization.
Simple, no?