Ariane was honored to be a guest lecturer at the Institute of Culinary Education in NYC last week. Ariane is committed to educating and supporting the next generation of chefs, and she enjoys going to culinary schools to share her experience and wisdom. This time she demonstrated breaking down a whole duck – with the foie gras inside – and talked about the uses for each part.
The beak-to-tail philosophy means that we eat the whole duck, and waste nothing. From duck breast to duck leg confit, duck pâté, mousse and duck fat … we enjoy every tasty bit. The liver may be the big prize, but every part is valued. Even the bones are used to make demi-glace.
Ariane starts with the whole duck, foie gras and all.
The Pink Lady® Food Photographer of the Year for 2016 has been announced. There were 7,000 images from around the world competing for top honors. It must be hungry work judging all those photos!
This is the first place winner – an action photo of a baker in a flour explosion.
Do you love food – and photos of it? Have a look at the finalists. It’s not all food porn; there are markets, agriculture, animals, people eating, wine photos and more. Here are a few that we liked.
This pic from the Food Sn-apping category – any food photo, taken anytime on a mobile device – was highly commended by the judges. A table full of poultry and meats? Could be our office. Also, extra points for all the barding (wrapping lean meat with bacon) depicted.
First place in the Food for the Family category went to this photo from Croatia. We would like to be invited to this picnic. Look at the basket, real glasses and red wine, plus a sumptuous spread of meats, fruit, sandwiches … and is that a pomegranate? Nicely done.
This Peruvian photo got high commendations in Food Adventures category. Lovely lady butchers at work, breaking down primal cuts at the market – we like it!
Highly commended among Food in the Field photos, this mushroom pic is simply stunning in its level of detail. Elegance, mystery and beauty – that’s the world of fungi.
Check out this photo by Jasper Callis in the Young (11-14) category. This young man snapped this brace of pheasants at a hunt in the UK, a scene we appreciate because we offer Scottish game birds just like these during the season.
There is also a Food in Film category, so have a look at the finalists – you may find your next Netflix choice there.
If you take photos of your culinary adventures with D’Artagnan products, be sure to share with us! Tag @dartagnanfoods on Facebook, Twitter or Instagram so we can see your food photos and applaud your efforts.
Last fall, D’Artagnan hosted a knife-to-knife battle of international butchery at the Meat Hook in Brooklyn. Rock star Brooklyn butcher, Tom Mylan, held it down for the states while legendary French butcher Yves-Marie Le Bourdonnec represented les bleus. Check it out…..
Here are some groovy diagrams showing basic beef cuts from both France and the US. Images courtesy of Larousse Gastronomique.
1, 2. collier (neck); 3. basses-cotes; 4. jumeau for grilling or frying; 5. jumeau for stewing; 6. macreuse; 7. plat de cotes decouvert (uncovered rib); 8. plat de cotes couvert (covered rib); 9. gite de derriere; 11. entre-cote; 12. hampe; 13. poitrine; 14. faux-filet; 15. filet; 16. bavette for grilling or frying; 17. bavette for stewing; 18. flanchet; 19. romsteck (rump steak); 20. aiguillette baronne; 21. rond de tranche basse; 22. tranche; 23. gite a la noix; 24. queue (tail)
1. chuck; 2. flanken-style ribs; 3. rib; 4. back ribs; 5. short loin; 6. Porterhouse steak; 7. tenderloin; 8. sirloin; 9. round; 10. boneless rump roast; 11. round steak; 12. hind shank; 13. flank; 14. flank steak rolls; 15. short plate; 16. brisket; 17. fore shank