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	<title>Ask Marx Foods</title>
	<link>http://www.askmarxfoods.com</link>
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	<lastBuildDate>Wed, 28 Jul 2010 18:06:38 +0000</lastBuildDate>
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		<title>What is the adaka palm tree your palm plates are made from?</title>
		<description><![CDATA[Our eco-friendly palm leaf plates are made from the leaves of the Adaka palm.  Adaka (often spelled &#8220;Adakka&#8221;) is the Malayalam name for the areca nut palm (areca catechu). (Malayalam is one of India&#8217;s multitude of languages, and is commonly spoken in southern India). 
 
 
- Question Submitted by Peter
]]></description>
		<link>http://www.askmarxfoods.com/what-is-the-adaka-palm-tree/</link>
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		<title>How do you grind emmer flour at home?</title>
		<description><![CDATA[If you’re interested in trying to grind emmer berries, spelt berries, or wheat berries into flour at home, you’re going to need a grain mill.  Fortunately you don’t need a waterwheel or windmill… you can buy small scale grain mills that fit on your kitchen counter. 
 
There are multiple mill designs available at a wide range ... ]]></description>
		<link>http://www.askmarxfoods.com/how-to-grind-emmer-flour-at-home/</link>
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		<title>What is a 75% reduction demi glace?</title>
		<description><![CDATA[Traditional demi glace is made by slow-simmering brown veal stock until it has thickened and concentrated.  Many demi glaces on the market are artificially thickened, usually through the addition of starches (flour) or gums.  A thickener-free 75% reduction veal demi glace has been made by simmering veal stock and letting the water evaporate until it ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-75-reduction-demi-glace/</link>
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		<title>Do you sell ghost chili seeds? If not, where can I buy them?</title>
		<description><![CDATA[Unfortunately we only sell whole dried ghost chilies and ghost chili powder. Though we have gotten several requests for plant-able ghost chile seeds, we have been unable to locate a supplier, so we don&#8217;t know who to refer you to.
 
- Question Submitted by Naveed
 

]]></description>
		<link>http://www.askmarxfoods.com/do-you-sell-ghost-chili-seeds/</link>
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		<title>My biscotti aren’t drying…what’s wrong? What chocolate should I use?</title>
		<description><![CDATA[Here are some possible reasons why your biscotti may not be drying correctly:
 
The biscotti are too moist:
1)  They may not be getting fully baked during their first trip to the oven. 
2)  Your oven calibration may be off and it’s baking at a lower temperature than you’ve actually set.  If this is the case the biscotti ... ]]></description>
		<link>http://www.askmarxfoods.com/my-biscotti-arent-drying/</link>
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		<title>I stored 8lbs of fresh figs in a bucket. Now the bottom is full of juice. Are they still safe?</title>
		<description><![CDATA[Ripe figs, like most fresh produce, can be fragile, and the way you’ve stored them is probably the root of the problem.  The weight of the ~8lbs of figs above has likely heavily bruised or crushed the figs on the bottom, causing them to weep juice.  We recommend taking your figs out of the bucket ASAP, ... ]]></description>
		<link>http://www.askmarxfoods.com/fresh-figs-in-a-bucket-still-safe/</link>
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		<title>What type of flower are firestix?</title>
		<description><![CDATA[Q: What type of flower are firestix?
Firestix are a special kind of edible amaranth blossom available either on long straw-like stalks or as just the flowers.
 
- Question submitted by Michelle
]]></description>
		<link>http://www.askmarxfoods.com/what-are-firestix/</link>
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		<title>How are your vanilla beans wrapped?</title>
		<description><![CDATA[Both our Bourbon Vanilla Beans and Tahitian Vanilla Beans are vacuum sealed in single packages (not individually wrapped).  The 1/4lb Bourbon package includes a zip-top for use after the seal has been opened, the 1lb sizes do not.
 
For tips about how to keep your vanilla beans fresh once you’ve opened them, check out how to ... ]]></description>
		<link>http://www.askmarxfoods.com/how-are-your-vanilla-beans-wrapped/</link>
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		<title>What’s the best way to add saffron to seafood gumbo?</title>
		<description><![CDATA[Saffron imparts a wonderful earthy, musky flavor to dishes and works particularly well with seafood.  Despite its deserved reputation for being extremely potent (as little of a tsp of threads will flavor 4-6 servings), saffron can be overpowered by other strong elements, so depending on your gumbo recipe you may want to reduce other spices or ... ]]></description>
		<link>http://www.askmarxfoods.com/saffron-in-seafood-gumbo/</link>
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		<title>Are Yellow Caribe peppers the same as Sante Fe Grande peppers?</title>
		<description><![CDATA[Not exactly.  Some chefs use them as substitutes, and they do look and taste somewhat similar, but they aren’t the exact same variety.
 
Yellow caribe chilies have the potential to be significantly hotter.  They’re generally given a scoville heat rating somewhere around 5,000-15,000, whereas many sources list Sante Fe Grandes at about 5,000-8,000 (to compare them to ... ]]></description>
		<link>http://www.askmarxfoods.com/yellow-caribe-peppers-same-as-sante-fe-grande-peppers/</link>
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		<title>Do you know where I can find grains of paradise for planting as seeds?</title>
		<description><![CDATA[Unfortunately the grains of paradise offered on the MarxFoods store are sold for culinary purposes only, and we cannot speak to their viability as a crop seed.  We do not have access to grains of paradise labeled for seed use at this time.
 
- Question submitted by Gregg
]]></description>
		<link>http://www.askmarxfoods.com/where-i-can-find-grains-of-paradise-for-planting-as-seeds/</link>
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		<title>Should I clean morels before storing them? Do I need to eat them right away?</title>
		<description><![CDATA[Because it’s easy for moisture to get trapped or absorbed in morels while washing them, for best shelf life we don’t recommend cleaning until just before you’re ready to cook them.  
 
Of course, your fresh morels will have the best flavor and texture if you consume them immediately after arrival, but if carefully stored according ... ]]></description>
		<link>http://www.askmarxfoods.com/should-i-clean-morels-before-storing-them/</link>
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		<title>What&#8217;s the best way to defrost food?</title>
		<description><![CDATA[Using the correct methods for defrosting food can dramatically increase the quality of your finished dishes while ensuring food safety.  So before you throw that kurobuta pork in the microwave and waste all of its amazing flavor and texture, read below to learn how professional chefs defrost food:
 
When Thawing Food, Do:
 
Slow Method: Thaw in the Fridge:  ... ]]></description>
		<link>http://www.askmarxfoods.com/defrosting-food/</link>
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		<title>What is forcemeat?</title>
		<description><![CDATA[
 
Forcemeat is far less intimidating than it sounds; it&#8217;s simply a chef&#8217;s term used to refer to ground or pureed poultry, meat, seafood, or (rarely) vegetables used to stuff something else.  Most often it refers to meat blended with fat and seasonings to make a smooth mousse-like mixture that&#8217;s used as a filling (you may occasionally see chefs ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-forcemeat/</link>
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		<title>What does “Catch Weight” mean?</title>
		<description><![CDATA[Catch Weight is a food industry term that means “approximate weight”. Because unprocessed food products (particularly meats) naturally vary in size, most food sold by the case is sold by catch weight. The actual weight may be slightly more or less than what is displayed on the MarxFoods webstore.
 
For example, Kobe beef tenderloins are described ... ]]></description>
		<link>http://www.askmarxfoods.com/what-does-catch-weight-mean/</link>
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		<title>What is beurre fondue?</title>
		<description><![CDATA[
 
Beurre fondue is an emulsified blend of water and melted butter often used as a poaching liquid to poach mushrooms, vegetables or seafood.
 
Because beurre fondue takes on flavors very easily, try using it first to poach something flavorful like wild ramps or wild mushrooms, then reuse it to poach seafood&#8230;imparting the flavor of the previously poached ingredient ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-beurre-fondue/</link>
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		<title>When does Oregon white truffle season begin this year?</title>
		<description><![CDATA[We’ve been asking ourselves the same question!  While you can see the usual approximate annual Oregon white truffle seasons by checking out our wild foods season chart, there’s no denying that fresh Oregon white truffles are running unusually late this year.  Our foragers haven’t been finding them in any significant quantity up to this point. 
 
Unfortunately, ... ]]></description>
		<link>http://www.askmarxfoods.com/when-is-oregon-white-truffle-season-this-year/</link>
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		<title>What is stock?</title>
		<description><![CDATA[
 
Stock is a flavorful liquid made from simmering a large pot of bones, shells, vegetables and/or other ingredients on the stove until they give up their flavors and (in the case of bone stocks) gelatin.  Never served by itself, it is instead one of a chef&#8217;s most important flavor boosting tools and an essential building block ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-stock/</link>
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		<title>What is clearmeat?</title>
		<description><![CDATA[Clearmeat is the chef term for the mixture of egg whites and other ingredients added to stocks during the clarification process.  Clarification is a method used by chefs to remove impurities from stock in order to make consommé.  Clearmeat is traditionally a mixture of egg whites, herbs and spices, carrots, celery, onions, and lean ground ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-clearmeat/</link>
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		<title>What is a &#8220;finishing&#8221; ingredient?</title>
		<description><![CDATA[ 
A &#8220;Finishing&#8221; ingredient is something of a small quantity that is added to the surface of food just before serving it.
 
What makes an ingredient a finishing ingredient &#38; why finishing is important:
Finishing ingredients are usually elements that add visual appeal and flavor to a dish when used on the surface, but would lose their nuanced complexity ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-finishing-in-the-kitchen/</link>
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		<title>What does &#8220;au sec&#8221; mean?</title>
		<description><![CDATA[Au sec (pron. &#8220;oh sek&#8221;) is a French phrase meaning &#8220;dry.&#8221; 
 
&#8220;au Sec&#8221; in the Kitchen:
Like nappe, au sec is used in the classic French culinary tradition (even by English speaking chefs) to reference a specific point in the cooking process.  However, in the kitchen, it doesn&#8217;t actually mean dry, but rather &#8220;almost dry&#8221;&#8230;because when pans get completely dry they tend ... ]]></description>
		<link>http://www.askmarxfoods.com/what-does-au-sec-mean/</link>
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		<title>What&#8217;s the difference between wet aged beef and dry aged beef?</title>
		<description><![CDATA[
 
Aging beef is an important part of developing its flavor and tenderness.  Unaged Beef (aka Green Beef) is considered to be tough and less tasty by most beef fans.  There are two methods generally used for aging beef:
 
Wet Aged Beef is the most common.  Once the meat has been butchered and separated into primals, steaks, ... ]]></description>
		<link>http://www.askmarxfoods.com/whats-the-difference-between-wet-aged-beef-and-dry-aged-beef/</link>
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		<title>What are the best cuts for making beef jerky?</title>
		<description><![CDATA[Traditionally roasts (particularly round roasts or eye of round) are the most commonly used cut for making beef jerky because they’re affordable and relatively lean (less fat to trim away).  You wouldn’t want to waste premium steaks on beef jerky!  That said, flank steaks also make excellent jerky (though with a different appearance and texture ... ]]></description>
		<link>http://www.askmarxfoods.com/best-cuts-for-beef-jerky/</link>
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		<title>What are the acidity levels of your balsamic vinegars?</title>
		<description><![CDATA[Balsamic vinegars are generally pretty acidic (usually 6%), but people may not realize it because they often have such complex musty &#38; sweet notes that can bury the acidity (depending on the variety).  In cheap industrially-produced balsamics a lot of red wine vinegar is added to artificially boost their acidity to that 6% level because ... ]]></description>
		<link>http://www.askmarxfoods.com/acidity-levels-of-balsamic-vinegars/</link>
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		<title>How strong are palm leaf plates?</title>
		<description><![CDATA[We often get asked just how strong and durable our palm leaf plates are.  After all, how tough can they be?  They&#8217;re made from leaves!
 
The answer is: very strong. 
 

 
The above is a photo of one of our palm leaf plates, held only between thumb and forefinger on one side and piled high with grilled corn.
 
This is ... ]]></description>
		<link>http://www.askmarxfoods.com/how-strong-are-palm-leaf-plates/</link>
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		<title>My order had an “AVS Failure.”  What does that mean?</title>
		<description><![CDATA[An AVS failure (or Address Verification System failure) occurs when the billing address that the bank has on file for your card does not EXACTLY match the billing address you entered at checkout.
 
There are 2 parts that can fail: the street address and/or the zip code. Usually the street address is the problem. MarxFoods.com requires ... ]]></description>
		<link>http://www.askmarxfoods.com/what-does-avs-failure-mean/</link>
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		<title>What are the best restaurants in Seattle?</title>
		<description><![CDATA[We are up to our gills in good eats in Seattle.  Our out-of-town friends, colleagues and customers always ask where to eat.  Here are Justin&#8217;s favorites:
 
Intimate, Cozy, not-cliche small PNW plates: Pair
Best Italian: Spinasse
Best Oyster &#38; Solid Seafood: Steelhead Diner
Best Mexican: El Camion
Take your palate on a PNW tour: Poppy
Best Japanese Cuisine: Maneki
Best Sushi: Shiro’s
PNW Artisan pizza: Serious ... ]]></description>
		<link>http://www.askmarxfoods.com/best-restaurants-in-seattle/</link>
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		<title>What’s the best way to store fresh mushrooms?</title>
		<description><![CDATA[Fresh mushrooms should be stored in your refrigerator until you’re ready to use them.  Several methods exist for storing mushrooms within the fridge, but here’s what we recommend:
 

Keep mushrooms whole for best shelf life - sliced or chopped mushrooms won’t last nearly as long.
Fresh mushrooms are delicate, do not store anything on top of them or ... ]]></description>
		<link>http://www.askmarxfoods.com/storing-fresh-mushrooms/</link>
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		<title>I&#8217;ve had morel mushrooms soaking in water in my refrigerator for a week, are they still good?</title>
		<description><![CDATA[We wouldn&#8217;t recommend eating them.  While you soak dried morels in hot water for about 20 minutes to rehydrate them, and some people believe in soaking fresh morels in ice water (often salted) for a few hours or overnight to remove any bugs, a week is probably too long. 
 
Morels have an extremely sensitive moisture balance ... ]]></description>
		<link>http://www.askmarxfoods.com/soaked-morel-mushrooms/</link>
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		<title>How many ramps are there in a pound?</title>
		<description><![CDATA[Ramps are a wild product, and so their size and weight can vary considerably.  We estimate that each pound contains 50-70 ramps.

]]></description>
		<link>http://www.askmarxfoods.com/how-many-ramps-are-there-in-a-pound/</link>
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		<title>How many fiddleheads are there in a pound?</title>
		<description><![CDATA[Fiddlehead ferns vary in size quite a bit, but we (very roughly) estimate that there are about 100-150 per pound.

]]></description>
		<link>http://www.askmarxfoods.com/how-many-fiddleheads-are-there-in-a-pound/</link>
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		<title>What is the difference between a T-bone steak and a porterhouse steak?</title>
		<description><![CDATA[
 
T-bone steaks and porterhouses are not the same cut, though they may look the same at first glance.  Both steaks have a large t-shaped bone in the middle separating a portion of the strip loin (as in NY strip steaks) and the tenderloin (as in filet mignons), and they&#8217;re both cut from the same part ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-the-difference-between-a-t-bone-steak-and-a-porterhouse-steak/</link>
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		<title>What does nappe mean?</title>
		<description><![CDATA[
 
Nappe (pronounced &#8220;nappay&#8221; and sometimes spelled &#8220;napper&#8221;) is a French word meaning &#8220;to coat.&#8221;  It&#8217;s often used in restaurant kitchens (particularly those run by classically French trained chefs) to refer to a state of liquid thickness (usually sauces).   It can also refer to coating food with that thickened liquid.  Many home cooks probably haven&#8217;t encountered this term, as cookbooks instead tell them to ... ]]></description>
		<link>http://www.askmarxfoods.com/what-does-nappe-mean/</link>
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		<title>How are vanilla beans grown?</title>
		<description><![CDATA[
 
Vanilla beans are the fruit of a specific species of orchid that only grows in a few places in the world.  In order to produce a pod (bean), each orchid flower must be pollinated within 12 hours of opening.  Because only a few, rare species of animals pollinate these orchids naturally, all commercially produced vanilla ... ]]></description>
		<link>http://www.askmarxfoods.com/how-are-vanilla-beans-grown/</link>
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		<title>What is an onion pique?</title>
		<description><![CDATA[
An onion pique (oignon pique in French) is a traditional French culinary technique where a chef attaches one or more bay leaves to an onion by pushing whole cloves through the leaves into the onion (like thumb tacks).
 
Where would you use an onion pique?
Onion piques are traditionally used in bechamel sauce, although you sometimes find them in ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-an-onion-pique/</link>
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		<title>What is a chinois?</title>
		<description><![CDATA[A chinois (aka chinoise)  is a finer meshed version of a china cap.  They are used for straining soups, stocks, and sauces, usually to remove as many particles from these liquids as possible for a smooth, clearer result (although for &#8220;perfect&#8221; clarity, as seen in consumme, a technique called clarification must be used). 
 
The chinois&#8217;s tiny holes ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-chinois/</link>
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		<title>Where can I buy Marrowfat Beans?</title>
		<description><![CDATA[Marrowfat Beans (aka Marrow Beans), heirloom white beans that are egg-shaped and have a bacony flavor, are now available for sale along with many other bulk heirloom beans on the MarxFoods store. 
 
Buy Marrowfat Beans
 
- Question submitted by Mary
]]></description>
		<link>http://www.askmarxfoods.com/where-can-i-buy-marrowfat-beans/</link>
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		<title>Where can I buy a whole wheel of Parmigiano Reggiano?</title>
		<description><![CDATA[While we currently only feature large Parmigiano Reggiano wedges on the Marx Foods webstore, we are able to special order 80lb whole parmigiano reggiano wheels for you.  The total cost will largely depend on where you live in the country because of shipping.  Don’t hesitate to contact us if you’d like specific pricing, we’ll be ... ]]></description>
		<link>http://www.askmarxfoods.com/whole-wheel-of-parmigiano-reggiano/</link>
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		<title>What are some other names for the ghost chili?</title>
		<description><![CDATA[The ghost chili (the world&#8217;s hottest chili pepper) goes by several other names in India.  If you see the names Bih Jolokia, Bhut Jolokia, Naga Jolokia, Jolokia Chili or Naga Morich in an Indian cookbook, they&#8217;re talking about the ghost chili.

If you&#8217;ve never heard of a ghost chili before, here&#8217;s what all the buzz is about: these super ... ]]></description>
		<link>http://www.askmarxfoods.com/ghost-chili-names/</link>
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		<title>What does the word “transitional” mean on food labels?</title>
		<description><![CDATA[“Transitional” can be described as the half-way point between organic and conventionally raised produce and grains.
 
Transitional foods are grown using the same methods, fertilizers, etc as organic foods, but the government will not certify them as organic until the fields they grow in have been observed to be all-organic for at least three years.
 
During the ... ]]></description>
		<link>http://www.askmarxfoods.com/what-does-the-word-transitional-mean-on-food-labels/</link>
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		<title>What is a spider?</title>
		<description><![CDATA[Spiders are a chef&#8217;s tool used to fish items out of liquids (often water or oil in the fryer, they&#8217;re a great tool when cooking delicate artisanal pasta).  They look like a shallow sided, wide cup made out of mesh or wire attached to a stick.  Home chefs are more likely to find them with ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-spider/</link>
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		<title>I harvested wild chanterelle mushrooms a while ago, and they’re soggy, are they still safe to eat?</title>
		<description><![CDATA[Though the original question specified ten days, we never advise eating fresh mushrooms after they have gotten soggy, as they probably aren’t safe.  How long this takes depends on where you found them, their moisture content and how they were stored, but regardless…once they’ve gone soggy it’s time to throw them out.  In the future, ... ]]></description>
		<link>http://www.askmarxfoods.com/i-harvested-wild-chanterelle-mushrooms-a-while-ago-and-they%e2%80%99re-soggy-are-they-still-safe-to-eat/</link>
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		<title>Should lamb merguez be stuffed in a pork casing?</title>
		<description><![CDATA[Because of its origins in Islamic North Africa, traditionally merguez sausage is pork free and made from lamb, often blended with beef, stuffed in a lamb casing. However, it is enjoyed in several countries outside the Islamic world (particularly France), and may sometimes contain pork fat back or be stuffed in a pork casing.
 
Marx Foods ... ]]></description>
		<link>http://www.askmarxfoods.com/should-lamb-merguez-be-stuffed-in-a-pork-casing/</link>
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		<title>What is deglazing?</title>
		<description><![CDATA[
 
Deglazing is a technique used to free those tasty brown bits (called fond by the French) from the bottom of a pan where you&#8217;ve been cooking something using a &#8220;dry&#8221; cooking method.  Toasted, caramelized, and delicious, fond is an essential foundation for many classic pan sauces, soups, and stews, and should never be wasted (although if something&#8217;s ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-deglazing/</link>
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		<title>What is a citrus supreme?</title>
		<description><![CDATA[
 
A citrus supreme is a segment of citrus fruit that has been carefully peeled and cut from the rest of the fruit in such a way that it retains its natural shape, but has been trimmed of all pith and connective membranes.
 
Cutting citrus fruit into supremes exposes the shiny, jewel-like surface of the individual segments for a ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-citrus-supreme/</link>
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		<title>What does &#8220;en croute&#8221; mean?</title>
		<description><![CDATA[
 
&#8220;En croute&#8221; is a French phrase meaning &#8220;in crust.&#8221;  It is used to describe food (usually meat or seafood) that has been wrapped in dough or puff pastry prior to baking.  It&#8217;s a great way to enjoy roasted whole fish.
 
Examples of classic en croute dishes include salmon en croute and Beef Wellington (usually beef tenderloin covered with duxelles and/or pate before ... ]]></description>
		<link>http://www.askmarxfoods.com/what-does-en-croute-mean/</link>
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		<title>What is an &#8220;airline breast&#8221;?</title>
		<description><![CDATA[The term &#8220;airline breast&#8221; is one primarily used by butchers and chefs, here&#8217;s what it means:
 
An airline breast is a game bird or poultry breast (often chicken) that has not been entirely deboned.  Though the rib cage has been removed, the largest bone in the wing (closest to the breast) has been left attached, and frenched ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-an-airline-breast/</link>
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	<item>
		<title>What&#8217;s the difference between a root, a corm, a tuber, and a rhizome?</title>
		<description><![CDATA[Though they&#8217;re commonly called roots because they tend to grow under ground, not all edible roots are technically roots (meaning they have no leaves and usually act as anchors and food gathering/storage facilities). Others are actually stems.
 
Types of edible stems include:
 
Rhizomes &#8211; underground stems that tend to grow horizontally and send off both roots and ... ]]></description>
		<link>http://www.askmarxfoods.com/whats-the-difference-between-a-root-a-corm-a-tuber-and-a-rhizome/</link>
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		<title>What does the term &#8220;a sacrifice&#8221; mean in the kitchen?</title>
		<description><![CDATA[Sacrificing or &#8220;a sacrifice&#8221; are pastry chef terms used to refer to a sponge-cake technique where a small portion of egg whites is mixed into the batter before the rest are carefully folded in. 
 
Any cake recipe that gets its primary leavening (if not all its leavening) from whipped egg whites is defined as a sponge ... ]]></description>
		<link>http://www.askmarxfoods.com/what-does-the-term-a-sacrifice-mean-in-the-kitchen/</link>
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	<item>
		<title>What is silver skin?</title>
		<description><![CDATA[
Silver skin is a butchery term referring to a type of connective tissue found in most animals.  Its name is very descriptive: to find the silver skin you need only look for a thin membrane with a silvery sheen.  Though you probably won&#8217;t find much on steaks and chops, larger cuts (like tenderloins, kurobuta pork shoulders, ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-silver-skin/</link>
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	<item>
		<title>What is a china cap?</title>
		<description><![CDATA[A china cap is a tool used in many restaurant kitchens.  It is a large holed (like a colander) strainer with a stick-shaped handle on one side.  It is significantly larger than the strainers found in most home kitchens and has an unusual shape, looking like a long metal cone that tapers into a point.  ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-china-cap/</link>
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	<item>
		<title>What is manufacturing cream?</title>
		<description><![CDATA[
 
Manufacturing Cream is cream with a fat content at or above 40% (most heavy cream sold in grocery stores tops out at around 36% percent fat). 
 
This higher fat content gives the cream better flavor, a smoother texture, a lower risk of curdling or burning, and more stability when whipped or churned.  Because of this, it is usually ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-manufacturing-cream/</link>
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	<item>
		<title>Are Shiitakes, Criminis and Portobellas wild mushrooms?</title>
		<description><![CDATA[
 
No.  No matter how many times you see them on menus in dishes like &#8221;wild mushroom quesadillas&#8221; or &#8220;____ with wild mushrooms&#8221; shitakes, criminis and portobellas, while tasty, are not wild.  Certainly they were wild once, just like most of our now cultivated food, but the modern versions of these mushrooms are no more wild than broccoli.
 
For an explanation ... ]]></description>
		<link>http://www.askmarxfoods.com/are-shiitakes-criminis-and-portobellas-wild-mushrooms/</link>
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	<item>
		<title>What&#8217;s the best way to clean cast iron cookware?</title>
		<description><![CDATA[
Cleaning a cast iron skillet can usually be done with a stiff brush or sponge without soap.  Using soap can remove the cast iron’s seasoning, which is important to protect because it imparts flavor, improves browning, and gives the pan its semi-non-stick properties.
 
However, every once in a while hot water and a brush isn’t enough.  To ... ]]></description>
		<link>http://www.askmarxfoods.com/whats-the-best-way-to-clean-cast-iron-cookware/</link>
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	<item>
		<title>What is Frenching?</title>
		<description><![CDATA[
 
In classical cusine, bone-in cuts of meat like racks and bone-in rib chops are often served with the bones exposed.  These bones, depending on how the meat was prepared, can be bright white or a darker, roasted color.  Though in some preparations (as in lamb &#8220;lollipops&#8221;) these bones are intended for use as a handle, they&#8217;re ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-frenching/</link>
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	<item>
		<title>What is malossol caviar?</title>
		<description><![CDATA[
Malossol is a Russian word that roughly translates to &#8220;little salt.&#8221;  It&#8217;s a caviar term that describes a style of caviar rather than caviar from a specific fish.  Malossol caviar varieties have a lower salt content than is commonly used.  Caviar fans tend to prefer malossol caviar because they allow the full flavor of the roe to shine ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-malossol-caviar/</link>
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	<item>
		<title>What is a potato ricer?</title>
		<description><![CDATA[A potato ricer is a kitchen tool that forces cooked potatoes through a bunch of small holes.  It works similarly to a garlic press, just on a larger scale.
 
Why would you use a potato ricer?
 
Pressing chunks of boiled potato through a ricer breaks them down into small clumps that can be easily mashed.  Because the ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-potato-ricer/</link>
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	<item>
		<title>What does &#8220;center cut&#8221; mean?</title>
		<description><![CDATA[
 
Center cut is a butchery term that refers to steaks, chops and other cuts of meat that come from only the middle portion of the primal or muscle.
 
Why Do Some People Demand Center Cut Meat?
 
If you look at whole tenderloins, ribeye rolls, or racks, you&#8217;ll see that they taper off and are smaller on the ends.  The center of ... ]]></description>
		<link>http://www.askmarxfoods.com/what-does-center-cut-mean/</link>
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	<item>
		<title>What&#8217;s the difference between types of flour?</title>
		<description><![CDATA[There are several types of flour on the market, and you may have wondered what cake flour is, or what&#8217;s the difference between bread flour and AP flour.  The difference between most flours is protein content.  Often, but not always, the higher protein content a flour has, the more potential gluten can be produced.  Lower protein flours tend ... ]]></description>
		<link>http://www.askmarxfoods.com/whats-the-difference-between-types-of-flour/</link>
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	<item>
		<title>Is it only safe to eat oysters in months with the letter &#8220;R&#8221; in them?</title>
		<description><![CDATA[
Folklore says fresh oysters should only be eaten in the non-summer months—months with the letter R. One article I found says it’s a big myth, goes back to the days when oysters were shipped without adequate refrigeration and could spoil. 
What happens in May, June, July and August? According to the Seattle P.I., this is ... ]]></description>
		<link>http://www.askmarxfoods.com/is-it-only-safe-to-eat-oysters-in-months-with-the-letter-r-in-them/</link>
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	<item>
		<title>What is aspic?</title>
		<description><![CDATA[ Though it sounds fancy, it&#8217;s really quite simple: aspic is savory gelatin.  Aspic used to be used more often in European cuisine, but is now rather rare.  It&#8217;s usually made from gelled stock, although any liquid can be used.  Some varieties of stock will gel on their own if cooled, while other liquids will need extra gelatin dissolved in ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-aspic/</link>
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	<item>
		<title>How spicy are ghost peppers?</title>
		<description><![CDATA[
 
There&#8217;s no disputing that ghost peppers (aka naga jolokia, bhut jolokia, naga morich) are the world&#8217;s hottest chilies.  Guinness says so.  Still, people want to know more about them.  We get a lot of calls asking how many ghost chilies are in a pound, and many calls asking just how hot they really are.
 
In short, they&#8217;re ... ]]></description>
		<link>http://www.askmarxfoods.com/how-spicy-are-ghost-peppers/</link>
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	<item>
		<title>Can you freeze live mussels?</title>
		<description><![CDATA[
 
Yes, you can freeze live mussels for up to three months (although they won&#8217;t be alive after freezing).  Frozen mussels should be used within 2 days of thawing.  We&#8217;ve given you directions for freezing them in the shell below, although you can easily adapt this to freeze them out of the shell (ignore step 2 below) ... ]]></description>
		<link>http://www.askmarxfoods.com/can-you-freeze-live-mussels/</link>
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		<title>What are some good ways to use a 4-piece multi-cooker steam pot?</title>
		<description><![CDATA[Multi cooker steam pots (for those who aren’t familiar with them) are a common pot set including:
 
1.  a large deep pot (often called a stock pot by home chefs),
2.  a metal strainer insert that sits just inside that pot,
3.  a much shallower insert steamer basket,
4.  a lid.
 
How to use a multi-cooker pot:
The large pot can ... ]]></description>
		<link>http://www.askmarxfoods.com/what-are-some-good-ways-to-use-a-4-piece-multi-cooker-steam-pot/</link>
			</item>
	<item>
		<title>How long do vanilla beans last?</title>
		<description><![CDATA[
Both Tahitian vanilla beans and bourbon vanilla beans (aka Madagascar vanilla beans) will last for a year or more if stored properly (what&#8217;s the best way to store vanilla beans?).
]]></description>
		<link>http://www.askmarxfoods.com/how-long-do-vanilla-beans-last/</link>
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	<item>
		<title>How is consomme made?</title>
		<description><![CDATA[Consomme is a almost perfectly clear soup, often simply garnished with a few small vegetable cubes, croutons, or served plain.  This classic French dish is prized for its clarity of appearance and flavor.  You may have had consomme before and wondered how chefs make it.  The complexity of the classic technique may surprise you.
 
Consomme is ... ]]></description>
		<link>http://www.askmarxfoods.com/how-is-consomme-made/</link>
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	<item>
		<title>What is a food mill?</title>
		<description><![CDATA[A food mill is a hand-crank driven device that home chefs used to use before the food processor became popular.  Their job is essentially breaking food down into smaller pieces without turning it into a puree.  Commercial chefs still use them because of the level of control they provide. 
 
Professional chefs often use food mills for ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-food-mill/</link>
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	<item>
		<title>Should I buy chili powder or grind my own?</title>
		<description><![CDATA[Grind your own chile powder for best flavor:
 
In general we recommend buying your own whole dried chili peppers and grinding them before each recipe you make for their ideal flavor (see our homemade chili powder recipe).  Once chili powder has been ground, more of the chilies&#8217; surface area is exposed to air.  Over time, oxidation decreases ... ]]></description>
		<link>http://www.askmarxfoods.com/should-i-buy-chili-powder-or-grind-my-own/</link>
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	<item>
		<title>What is a mandoline?</title>
		<description><![CDATA[To a chef, a mandoline is not a musical instrument (&#8221;mandolin&#8221;), but instead a bladed device used for slicing things thinly and evenly (primarily produce).  Using a mandoline involves pressing the item to be cut against the back of the mandoline (made of metal or plastic) and drawing it down, while maintaining pressure, across an adjustable blade.  Used properly, ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-mandoline/</link>
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	<item>
		<title>What is a crepinette?</title>
		<description><![CDATA[The definition of the word crepinette varies depending on where you are.  The one part that is always true is that it involves caul fat, which is called &#8220;crepine&#8221; in French (hence crepinette).  Traditionally in Europe a crepinette is a small, flat sausage encased in caul fat.  They are frequently served with potatoes, or sometimes used ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-crepinette/</link>
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	<item>
		<title>What&#8217;s the best way to store vanilla beans?</title>
		<description><![CDATA[
 
So you&#8217;ve done the right thing.  Instead of paying $5+ per bean in a grocery store, you bought your vanilla beans in bulk.  Unlike most grocery store beans, they are moist and supple&#8230;almost like raisins, but now you&#8217;re worried that they might dry out and lose their delicious flavor.  Here&#8217;s how to protect them:
 
How to Store ... ]]></description>
		<link>http://www.askmarxfoods.com/whats-the-best-way-to-store-vanilla-beans/</link>
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	<item>
		<title>What is a hank?</title>
		<description><![CDATA[You may have seen natural sausage casings for sale (perhaps in our trim meat for sausage making section), packaged by the hank and asked yourself &#8220;what the heck is a hank?&#8221;
 
In sausage-making terms, a hank is essentially a coil or bundle of sausage casings.  The amount of casings in each coil can vary from store to store, ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-hank/</link>
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	<item>
		<title>What is caul fat?</title>
		<description><![CDATA[
 
Caul fat (aka caul fat netting, fat netting) is a fatty membrane that is found wrapped around internal organs in several animals. It looks like a thin, semi-elastic clear sheet with veins of fat running through it. It is a natural wrapping material used to encase food prior to cooking to hold ingredients on to ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-caul-fat/</link>
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	<item>
		<title>Why are whole spices better than pre-ground spices?</title>
		<description><![CDATA[
Pre-ground spices are very popular because they&#8217;re convenient.  What a lot of people don&#8217;t realize is that convenience can come at the cost of flavor.
 
The problem is that spices lose their potency faster the more they&#8217;re exposed to air.  When you take a spice and grind it, you&#8217;re dramatically increasing its surface area, and therefore ... ]]></description>
		<link>http://www.askmarxfoods.com/why-are-whole-spices-better-than-pre-ground-spices/</link>
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	<item>
		<title>How do you convert fresh mushrooms recipe measurements to dried mushrooms?</title>
		<description><![CDATA[Converting fresh mushroom recipes to using dried mushrooms is pretty easy.  It takes an average of 9lbs of fresh mushrooms to make a pound of high quality dried mushrooms, so all you need is some very basic math:
 
If your recipe specifies a number of pounds, use this equation:
(# lbs. of Fresh Mushrooms ÷ 16) ÷ 9 = ... ]]></description>
		<link>http://www.askmarxfoods.com/how-do-you-convert-fresh-mushrooms-recipe-measurements-to-dried-mushrooms/</link>
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	<item>
		<title>How do you make chilies less spicy?</title>
		<description><![CDATA[
 
Looking at a chili heat chart will show you that measuring chile heat is not an exact science.  Not only is the scoville scale somewhat subjective, but chile heat can vary wildly within a specific species.  The best way to avoid over-hot chilies is to pick a milder chili to begin with, but if you end ... ]]></description>
		<link>http://www.askmarxfoods.com/how-do-you-make-chilies-less-spicy/</link>
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		<title>What is carry-over cooking and how does it work?</title>
		<description><![CDATA[When you take food off the stove or out of the oven, it continues to be hot (unless you shock it).  While it&#8217;s cooling down, it will continue to cook.  This is called &#8220;carry-over cooking,&#8221; and understanding how it works and using it carefully can greatly improve the quality of your food.
 
Meat: When cooking meat, ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-carry-over-cooking-and-how-does-it-work/</link>
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	<item>
		<title>What is a quenelle?</title>
		<description><![CDATA[
A quenelle is a culinary shape, not a specific ingredient or food.  The quenelle shape looks something like a curved, oval football.  Quenelles are made by passing a smooth and creamy substance back and forth between two spoons, scooping the mixture out (and thus shaping it) with each pass.
 
They&#8217;re often found on fine dining dessert menus and made of ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-quenelle/</link>
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	<item>
		<title>What does it mean to shock food?</title>
		<description><![CDATA[
 
Shocking is a chef&#8217;s technique that is primarily used with fresh vegetables.  The term refers to a rapid change in temperature, usually caused by plunging the food into an ice bath.  It most often used with veggies that are being steamed or boiled&#8230;particularly green vegetables.
 
Why do chefs shock vegetables?
Shocking very quickly stops the cooking process, ... ]]></description>
		<link>http://www.askmarxfoods.com/what-does-it-mean-to-shock-food/</link>
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	<item>
		<title>What is fond?</title>
		<description><![CDATA[
 
Fond is the little brown bits that develop on the bottom of a pan during the cooking process.  Essentially tiny bits of browned meat and vegetables, fond has a lot of flavor, and plays a very important role in traditional French pan sauces.  In order to use fond as the foundation of your sauce, it must ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-fond/</link>
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	<item>
		<title>What is liquid smoke?</title>
		<description><![CDATA[Liquid smoke (aka natural smoke flavoring, natural smoke essence if it&#8217;s pure) is exactly what it sounds like: liquid smoke.  Wood chips are burned and the resulting smoke is condensed into a flavoring solution.  It&#8217;s used to add smoky flavor to food as a cheaper, faster and more convenient alternative to smoking the food over ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-liquid-smoke/</link>
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	<item>
		<title>What are &#8220;soldiers&#8221; on a menu?</title>
		<description><![CDATA[This may seem like an odd term to have to define, but the word &#8220;soldiers&#8221; has begun to enter the American culinary lexicon with a different meaning and you may find it on a fine dining menu sometime soon.
 
A term originating in the UK, &#8220;soldiers&#8221; (aka &#8220;toast soldiers&#8221;) refers to to thin strips of buttered ... ]]></description>
		<link>http://www.askmarxfoods.com/what-are-soldiers-on-a-menu/</link>
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	<item>
		<title>What is fennel pollen?  How do I use it?</title>
		<description><![CDATA[
 
Most grade school children can tell you that pollen is a powdery substance that plants use to exchange genetic information.  Pollen can be exchanged in a variety of ways: bees, bats, and the wind are some of the most common pollinators.
 
However, most people do not realize that some pollens can be potent cooking ingredients.   Fennel ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-fennel-pollen-what-is-it-used-for/</link>
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	<item>
		<title>How many dried ghost chilies are in a pound?</title>
		<description><![CDATA[
 
We get asked this question quite a lot by customers looking to buy ghost chilies (aka Bhut Jolokia, Naga Jolokia, Naga Morich).  Ghost chili peppers are the spiciest chili peppers on the planet, and a lot of people are excited to try them.
 
There are approximately 460 dried ghost chilies in a pound, and every one ... ]]></description>
		<link>http://www.askmarxfoods.com/how-many-dried-ghost-chilies-are-in-a-pound/</link>
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	<item>
		<title>What is compound butter?</title>
		<description><![CDATA[
 
Compound butter is the chef&#8217;s term for butter that has been flavored.  Many compound butters are savory (incorporating ingredients like chili powders, freshly ground whole spices, chopped herbs, flavored salts or fresh truffles) and used on meats, seafood, poultry and vegetables.  However, sweet compound butters can also be made and are delicious on pancakes, waffles, etc (they&#8217;re ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-compound-butter/</link>
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	<item>
		<title>Can I order a smaller quantity than what&#8217;s on MarxFoods.com?</title>
		<description><![CDATA[Sadly, no.  We can only offer these low prices by selling products in bulk.  In addition, many of these products (for example, Kurobuta pork &#38; high-grade Kobe Beef) are of a level of quality normally reserved for fine restaurants.  As such, they are packaged for restaurants (by the case) and we cannot break cases.  We ... ]]></description>
		<link>http://www.askmarxfoods.com/can-i-order-a-smaller-quantity-than-whats-on-marxfoods-com/</link>
			</item>
	<item>
		<title>Can I place a Marx Foods order over the phone?</title>
		<description><![CDATA[Sure!  Although ordering through the Marx Foods website is much faster.  If you want to order over the phone, you will first need to contact us and request a credit card authorization form to be sent to you.  Once you&#8217;ve filled it out and sent it back to us, we will be able to take your phone ... ]]></description>
		<link>http://www.askmarxfoods.com/can-i-place-a-marx-foods-order-over-the-phone/</link>
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	<item>
		<title>Is there a way to save on shipping from Marx Foods?</title>
		<description><![CDATA[Yes, but it depends on what you are ordering.  If your order contains several items from the same product category, give us a call, and we&#8217;ll see if we can group the items for more affordable shipping and pass on the savings.
]]></description>
		<link>http://www.askmarxfoods.com/is-there-a-way-to-save-on-shipping-from-marx-foods/</link>
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	<item>
		<title>How soon will my order ship when I buy from Marx Foods?</title>
		<description><![CDATA[When products ship depends a great deal on the product ordered and when your order was placed. 
 
Perishable items are usually shipped after we receive your order, and sent overnight.  However, you can also select the a later delivery date that works best for you when placing your order.  Saturday delivery is also available in many ... ]]></description>
		<link>http://www.askmarxfoods.com/how-soon-will-my-order-ship-when-i-buy-from-marx-foods/</link>
			</item>
	<item>
		<title>Can I come in to pick up my order from Marx Foods?</title>
		<description><![CDATA[Sorry, but no.  Our products are shipped directly from their sources to you for the best quality and lowest prices.  As such, there&#8217;s no central place for you to come get them.  We don&#8217;t have a retail store location, only a web store.
]]></description>
		<link>http://www.askmarxfoods.com/can-i-come-in-to-pick-up-my-order-from-marx-foods/</link>
			</item>
	<item>
		<title>Can I request items not currently on the Marx Foods store?</title>
		<description><![CDATA[Certainly!  In fact, we have access to well over 5,000 items, many of which are not currently featured on MarxFoods.com.  If you&#8217;re looking for a special food item and don&#8217;t know where to find it, contact us, and we&#8217;ll do our best to source it for you.  If you have any ideas for products we ... ]]></description>
		<link>http://www.askmarxfoods.com/can-i-request-items-not-currently-on-the-marx-foods-store/</link>
			</item>
	<item>
		<title>Where do your products come from?</title>
		<description><![CDATA[Our products come to you from all over the world.  For example, our kangaroo meat is from Australia, Nuovo gourmet pasta is made in Connecticut, our wild mushrooms are hand-foraged in the American Pacific Northwest, and our Palm Leaf Plates come from India.  Our goal is to find the best food in the world, wherever it ... ]]></description>
		<link>http://www.askmarxfoods.com/where-do-your-products-come-from/</link>
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	<item>
		<title>Can I submit a recipe to MarxFoods.com?</title>
		<description><![CDATA[Sure!  If you have an original recipe using a Marx Foods product that you don&#8217;t mind being reprinted or distributed, and would like to send it us to be considered for publishing on MarxFoods.com or the Marx Foods blog, please e-mail it to us at .  Please include your name, city, and state.
]]></description>
		<link>http://www.askmarxfoods.com/can-i-submit-a-recipe-to-marxfoods-com/</link>
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	<item>
		<title>Is there someone at Marx Foods I can speak to with questions?</title>
		<description><![CDATA[Absolutely!  Katy, our general manager, is happy to chat with you and answer any questions.  Give our office a call at (866)588-Marx or e-mail her at .
]]></description>
		<link>http://www.askmarxfoods.com/is-there-someone-at-marx-foods-i-can-speak-to-with-questions/</link>
			</item>
	<item>
		<title>Why does Marx Foods sell in bulk, how many portions are in each case?</title>
		<description><![CDATA[The Marx family has been selling these same quality products to fine restaurants for over a decade, but MarxFoods.com and its ability to sell to consumers is a relatively recent offshoot of the family&#8217;s restaurant supplier business. 
 
Leveraging connections in the top-quality restaurant supply world, we are able to provide the very best gourmet foods, but most ... ]]></description>
		<link>http://www.askmarxfoods.com/why-does-marx-foods-sell-in-bulk-how-many-portions-are-in-each-case/</link>
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	<item>
		<title>How do you use vanilla beans?</title>
		<description><![CDATA[
 
If you’ve never used a vanilla bean before, and aren’t even positive you know what one looks like, you’re not alone. In grocery stores, vanilla beans sell by the each for $5 or more, so most home bakers have switched to vanilla extract.   However, if you buy them by the lb., you can get more than 100 for ... ]]></description>
		<link>http://www.askmarxfoods.com/how-do-you-use-vanilla-beans/</link>
			</item>
	<item>
		<title>What are some healthy beef alternatives?</title>
		<description><![CDATA[If you or someone you know is a red meat lover who’s looking to eat healthier, game meats are a great alternative.   The below meats will satisfy that red meat craving, but are lower in cholesterol and fat. Many are also higher in heart-healthy iron.
 
Closest to Beef – You Might Just Fool Them:
 
Ostrich Meat
Yes, it’s true, ostriches ... ]]></description>
		<link>http://www.askmarxfoods.com/what-are-some-healthy-beef-alternatives/</link>
			</item>
	<item>
		<title>What is an amuse bouche?</title>
		<description><![CDATA[
 
Perhaps you&#8217;ve gone to a fine dining restaurant before and been presented with a tiny appetizer that you didn&#8217;t order &#8220;compliments of the chef,&#8221; and asked yourself, &#8220;what is going on?&#8221;
 
You&#8217;ve just encountered the Amuse Bouche (&#8221;mouth pleaser&#8221; in French, aka amuse-gueule) or, as chefs often call them, &#8220;an amuse.&#8221;  Amuses vary wildly depending on ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-an-amuse-bouche/</link>
			</item>
	<item>
		<title>What Does Resting Meat Mean?  Why Should You Rest Meat?</title>
		<description><![CDATA[  
Resting meat means literally giving the meat a rest &#8211; letting the meat sit out of the oven and off the stove before you cut it.
 
Why is it so important to rest meat?
 
Resting meat makes a huge difference in the quality of the finished dish.  If you pull your gorgeous New Zealand lamb rack out ... ]]></description>
		<link>http://www.askmarxfoods.com/what-does-resting-meat-mean-why-should-you-rest-meat/</link>
			</item>
	<item>
		<title>What are Duxelles?</title>
		<description><![CDATA[Most often found on French or Fine Dining menus and recipes, “Duxelles” is a mixture of mushrooms and shallots, very finely chopped and sautéed in butter (Duxelles Recipe). Sometimes cream or fresh herbs are added. It’s often used in rolled meat or fish dishes (aka roulades) and Beef Wellington, but also shows up in sandwiches ... ]]></description>
		<link>http://www.askmarxfoods.com/what-are-duxelles/</link>
			</item>
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