Damian Mason’s Post

As a Chef, I tend to get cravings for certain foods to which I usually will just simply buy the ingredients and make it myself, rather than go out and be served. But when it’s sushi cravings, simply buying all the ingredients to make it myself isn’t an option because it’s just too much #misenplace to purchase, UNLESS I’m planning on a seafood smorgasbord. What are you craving today? #cchconsultants

Pork belly is a flavorful cut of meat from the belly of a pig. It is known for its rich taste and succulent texture due to its high fat content. Commonly used in various cuisines around the world, pork belly can be prepared in numerous ways, including roasting, braising, and frying. Some popular dishes featuring pork belly include: 1. **Korean Samgyeopsal**: Grilled pork belly served with a variety of dipping sauces and side dishes. 2. **Chinese Dongpo Pork**: Braised pork belly in a rich, savory-sweet sauce. 3. **Italian Porchetta**: Roasted pork belly rolled with herbs and spices. 4. **American Pork Belly Burnt Ends**: Cubes of pork belly slow-cooked with a barbecue sauce. The versatility of pork belly makes it a favorite among chefs and home cooks alike. It can be crispy, tender, or melt-in-your-mouth, depending on the cooking method used.

There's nothing quite like sinking your teeth into some baby back ribs. Read on if you want to learn about a trick that is used to fill many a menu.... It can be great to throw some ribs on the grill and lather them up with some good BBQ sauce. But it is highly limiting. Once that sauce is on there, you can only do so much with them. So when I don't want to commit to a particular flavor, I have a different approach. All I put on the ribs is some salt, ground garlic, and paprika. I sear it under the broiler while I boil up some stock on the side. Once the ribs are seared and the stock is simmering, I place the meat side face down, pour the broth over it, cover them with foil, and slowly bake them at 225 degrees. Once they reach my desired level of tenderness, I pull them out, cut them into sections, and put them in a container in the fridge separate from the broth. This gives me an essentially blank canvas to work with! I can cut the meat into pieces, and brown them in butter, or slowly simmer them in some of the broth. Once they're heated, I drain the broth or butter, and drizzle whatever type of sauce I want on them, BBQ, teriyaki, or in this case some sweet Thai chili sauce. You see something similar done with chicken wings, where a restaurant may have many different flavors. It's a great way to have a diverse range of flavors with a minimal amount of effort and expense. #chef #culinary #creativity

The five mother sauces in classical French cuisine are: 1. Béchamel – a white sauce made with milk and a roux (butter and flour). 2. Velouté – a light stock-based sauce thickened with a roux. 3. Espagnole (Brown Sauce) – made from brown stock, a roux, and tomatoes. 4. Tomato Sauce – a sauce made from tomatoes, often with vegetables and sometimes a roux. 5. Hollandaise – an emulsion of egg yolk, butter, and lemon or vinegar. These sauces serve as the base for many derivatives and variations.

Whether you're a newbie or pro chef, you can cook the perfect steak! Here's how: 1. Choose Quality: Grab #CertifiedAngusBeef for a juicy bite every time. 2. Use a Meat Thermometer: Ensure you don't overcook. Insert into the middle of the steak;, avoid fat and bone. (Link to shop in the comments below.) 3. Rest Your Steak: Pull it off 5°F before your desired temp. It’ll rise as it rests. Doneness Guide: 🥩Rare: 125°F (52°C) - Cool red center 🥩Medium Rare: 135°F (57°C) - Warm red center 🥩Medium: 145°F (63°C) - Warm pink center 🥩Medium Well: 150°F (66°C) - Slightly pink center 🥩Well Done: 160°F (71°C) - Little or no pink

Reminder: You can do more with what you already have. Maximise the use of every product. Here are 14 ways of chilli: Clockwise: Chopped chilli Smoked chilli Fermented chilli Fermented chilli in brine Pickled chilli Chilli salsa Chilli sauce Chilli oil Chilli granita Charred chilli Dried chilli Chilli seeds Chilli powder Center: Whole chilli #zerowaste #foodwaste #chefs #restaurants

What are your thoughts, would this be valuable? 🤔 Curating a new coaching offer, thinking about offering weekly meal plans, created specifically for my client, they choose: - how many people it feeds - ingredients (so they’re not cooking something they or their family don’t like) - how it’s cooked - stove top, oven, grill, etc. - cuisine preference - American, Mexican, Italian, etc. - meal prep ahead or cook all at once - time it takes to get dinner on the table What are your thoughts, would this be valuable? #mealprep #dinnerideas #healthcoach #healthjourney #nutritionmadeeasy

I wanted to share a very personal essay about my chef career that I wrote for www.plateonline.com https://lnkd.in/eQJVD6np There is that famous photo of line cooks eating their meal on paper plates while sitting on milk crates in the kitchen probably during dinner service. Most diners never stop to think about how or what the people that cook their breakfast, lunch or dinner are eating. The truth is there is no set response. Some establishments prohibit their employees from eating anything while on the job, other places will offer discounts on menu items and some offer a staff or family meal. Family meal done well is all powerful and has the ability to change your kitchen's culture. If you don't feed your staff properly, how can you expect them to feed your guests properly? Read my essay to find out more! (A side note: I do think that kitchen culture has improved since my early line cook days but there is still plenty of room for growth.) #cheflife #restaurants #familymeal #staffmeal #kitchenculture #foodandwine #hospitality #chefs #linecooks

Keep it fresh, keep it safe! Check out our top tips for serving food in a restaurant: ✅ Wash those hands like you're about to meet your favorite celebrity! ✅ Keep hot foods hot and cold foods cold - no lukewarm surprises, please! ✅ Embrace the power of separate utensils for separate dishes. No one likes a flavor mashup! ✅ When in doubt, toss it out! Don't play roulette with expiration dates. #FoodSafety #RestaurantTips #foodsafetytraining #FoodSafetyMatters

Today is National Crown Roast of Pork Day! Culinary holidays just don’t get more impressive than National Crown Roast of Pork Day! You know the dish, it’s the one where the ribs are stood up to form a circle with the little tiny hats on the ends. It’s time to get the courage to give it a go, and why not, a whole day has been set aside! To celebrate National Crown Roast of Pork Day it is vital that you make friends with your butcher! For a dish this special, you will want the best cut of meat you can get your hands on and you will not find a crown roast at the supermarket. This is something that you should call ahead for. Having a friendly butcher will come in handy if you are not up to the task of “Frenching” and tying your crown roast. When the ribs are tied together to make the crown, there is a space in the centre. Typically, a stuffing is served in middle. This could be a good time to try something new. Take the leap and head on down to the butcher today and get planning for National Crown Roast of Pork Day, you won’t be disappointed! Are you going to try a crown roast of pork? #lowcarbintheuk #HOPEprotocol #healthyeating #crownroastofporkday #lifetransformation