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Latest #TrueCooks Posts

  • Good morning everyone, This was a dish from several weeks ago that I never posted. I absolutely LOVE this dish. Beef Bone Marrow with Pickled Red onion, Sour dough Toast, Maldon Sea Salt. Many of my guests have eatin this dish and have been just as happy as me! Don knock it till you try it!!!!Sabor de Arte setting the NEW standard in Private Chef Services!
  • Good morning everyone, This was a dish from several weeks ago that I never posted. I absolutely LOVE this dish. Beef Bone Marrow with Pickled Red onion, Sour dough Toast, Maldon Sea Salt. Many of my guests have eatin this dish and have been just as happy as me! Don knock it till you try it!!!!Sabor de Arte setting the NEW standard in Private Chef Services!

  •  8  1  23 January, 2020
  • Chicken Chimichangas/ Red Cabbage, Carrots and Golden Beet Salad/ Black Bean Purée/ Crema/ Chipotle Mayo.
  • Chicken Chimichangas/ Red Cabbage, Carrots and Golden Beet Salad/ Black Bean Purée/ Crema/ Chipotle Mayo.

  •  142  4  23 January, 2020
  • #tbt to that time last summer when the bounty of berries was booming, and the All Powerful Pie Priestess @kaaliberti summoned this enchanting and refreshing beauty unto the scorched Earth that is Richmond in the Eighth Month. Aspiring to Kate’s level? @accoutre_richmond we can get you equipped along your journey towards legendary baking lore. 👩🏻‍🍳🔮✨🥧
  • #tbt to that time last summer when the bounty of berries was booming, and the All Powerful Pie Priestess @kaaliberti summoned this enchanting and refreshing beauty unto the scorched Earth that is Richmond in the Eighth Month. Aspiring to Kate’s level? @accoutre_richmond we can get you equipped along your journey towards legendary baking lore. 👩🏻‍🍳🔮✨🥧

  •  28  1  23 January, 2020
  • It’s egg roll time! GF Hong Thai Egg Rolls are made for dipping. 😋
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  • It’s egg roll time! GF Hong Thai Egg Rolls are made for dipping. 😋
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  •  8  3  23 January, 2020
  • “Why I love the food industry? The rush under pressure for perfection and striving for that perfect bite is the true definition of passion 
My biggest inspiration to Create food? culture, great food breaks any cultural barriers and strikes up a good conversation 
Any changes you want to see in the industry ? More job opportunities for Military Veterans”- @chef_johnny_
  • “Why I love the food industry? The rush under pressure for perfection and striving for that perfect bite is the true definition of passion
    My biggest inspiration to Create food? culture, great food breaks any cultural barriers and strikes up a good conversation
    Any changes you want to see in the industry ? More job opportunities for Military Veterans”- @chef_johnny_

  •  8  1  23 January, 2020
  • Black drum from New Orleans, saffron cauliflower puree, baby carrots from @tuckerfarmsga kale and fingerlings #truecooks
  • Black drum from New Orleans, saffron cauliflower puree, baby carrots from @tuckerfarmsga kale and fingerlings #truecooks

  •  11  1  23 January, 2020
  • Less than one week to go before our next chefs collaboration event on Tuesday the 28th with @carcasscartel 🎉
6-course menu made with inspiring dishes by amazing chefs, this one is ours: Hake, yellow curry, charred cucumber and crispy Kaffir lime leaves 
We only have one table available before we're fully booked! Reserve it now via the link in our bio!
📸 by @jamie_park1
  • Less than one week to go before our next chefs collaboration event on Tuesday the 28th with @carcasscartel 🎉
    6-course menu made with inspiring dishes by amazing chefs, this one is ours: Hake, yellow curry, charred cucumber and crispy Kaffir lime leaves
    We only have one table available before we're fully booked! Reserve it now via the link in our bio!
    📸 by @jamie_park1

  •  53  4  23 January, 2020
  • Posted @withregram • @foodninfo HAPPY NATIONAL SPICY FOOD DAY #FACTS JAN. 16, 2020 - That painful burning associated with the consumption of a #chilipepper comes from compounds known as #capsaicinoids, the most well-known of which is #capsaicin. (FUN FACT: Capsaicinoids are derived from the compound vanillin, which gives vanilla its delicious taste and smell.) Surprisingly, their “hotness” or “spiciness” is not a taste but rather a sensation. There are no taste buds associated with capsaicinoids

When they reach the tongue, capsaicinoids interact with a special type of #protein located on the surface of nerve cells. This protein, called TRPV1, acts a sensor for the cell giving it information about the outside world. Normally, TRPV1 gets turned on by physical heat, like a fire, above 109˚F (43˚C). This signal will turn the nerve cell on to allow it to trigger other nerve cells that will carry the message to the brain that it has to respond to this dangerous temperature. When capsaicinoids interact with TRPV1 they also turn the protein on and cause the same signal to be transmitted to the brain into thinking it is being burned even though there is no real heat present

Now that we know why peppers are hot, you might be asking yourself, “Why exactly would anyone seek out this burning sensation?” The answer to this question can be found in the way our brains are wired. Capsaicinoids trick the brain into thinking it is being burned, which is a #painful experience, through the transmission of neurotransmitters. When your body senses pain somewhere like the tongue that message has to make it to the brain. One such message produced by capsaicinoids is substance P, which transmits pain signals. The brain responds by releasing another type of neurotransmitter known as endorphins. #Endorphins are the body’s natural way of relieving pain by blocking the nerve’s ability to transmit pain signals. In essence, for some people eating large amounts of #spicyfood triggers a sense of euphoria similar to a “runner’s high”. #FOODNINFO #FOODNETWORK #EATER #TRUECOOKS #NYC #LAEATS #TOPCHEF #LEFOODING #FOODPORN #NETFLIX #ZAGAT #michelinstar #HULU #TRUECOOKS #SAFOODIE #CHINESEFOOD #SFEATS
  • Posted @withregram@foodninfo HAPPY NATIONAL SPICY FOOD DAY #FACTS JAN. 16, 2020 - That painful burning associated with the consumption of a #chilipepper comes from compounds known as #capsaicinoids, the most well-known of which is #capsaicin. (FUN FACT: Capsaicinoids are derived from the compound vanillin, which gives vanilla its delicious taste and smell.) Surprisingly, their “hotness” or “spiciness” is not a taste but rather a sensation. There are no taste buds associated with capsaicinoids

    When they reach the tongue, capsaicinoids interact with a special type of #protein located on the surface of nerve cells. This protein, called TRPV1, acts a sensor for the cell giving it information about the outside world. Normally, TRPV1 gets turned on by physical heat, like a fire, above 109˚F (43˚C). This signal will turn the nerve cell on to allow it to trigger other nerve cells that will carry the message to the brain that it has to respond to this dangerous temperature. When capsaicinoids interact with TRPV1 they also turn the protein on and cause the same signal to be transmitted to the brain into thinking it is being burned even though there is no real heat present

    Now that we know why peppers are hot, you might be asking yourself, “Why exactly would anyone seek out this burning sensation?” The answer to this question can be found in the way our brains are wired. Capsaicinoids trick the brain into thinking it is being burned, which is a #painful experience, through the transmission of neurotransmitters. When your body senses pain somewhere like the tongue that message has to make it to the brain. One such message produced by capsaicinoids is substance P, which transmits pain signals. The brain responds by releasing another type of neurotransmitter known as endorphins. #Endorphins are the body’s natural way of relieving pain by blocking the nerve’s ability to transmit pain signals. In essence, for some people eating large amounts of #spicyfood triggers a sense of euphoria similar to a “runner’s high”. #FOODNINFO #FOODNETWORK #EATER #TRUECOOKS #NYC #LAEATS #TOPCHEF #LEFOODING #FOODPORN #NETFLIX #ZAGAT #michelinstar #HULU #TRUECOOKS #SAFOODIE #CHINESEFOOD #SFEATS

  •  6  0  23 January, 2020

Top #TrueCooks Posts

  • • Tuna & Salmon Tartare •
By chefwmartino
Follow 📍 @chefwmartino on Instagram!
INGREDIENTS:
1/2  pound skinless fresh organic tuna fillet
1/2 pound skinless fresh wild salmon 
1/2 Avocado
1/3 cup freshly squeezed lime juice (3 limes)
1/3 cup minced shallots (2 shallots)
2 tablespoons olive oil
1/4 cup minced fresh dill
2 tablespoons Dijon mustard
2 teaspoons salt
1 teaspoon coarsely ground black pepper
Black Calvisius Caviar and salmon Calvisius Caviar
Edible flower petals

PREPARATION:
Cut the fresh tuna and salmon in 1/4-inch dice. Place the tuna in a mixing bowl and add the lime juice, shallots, olive oil, dill, dijon mustard, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for 15 minutes for the tuna and salmon to marinate.
Then cut the avocado into small cubes and marinate with lime juice and a pinch of salt.
When ready to serve and assemble, place a 3-inch round cookie cutter on a plate and spoon the avocado mixture, then the tartare mix into the mold, filling it all the way to the top. Remove the mold and top with the Black Calvisius Caviar and Salmon Calvisius Caviar. Garnish with edible flower petals. Enjoy! ——————————
Follow📌 @chefsplateform_  for more inspiration! .
——————————
Use #chefsplateform to get featured!
——————————
  • • Tuna & Salmon Tartare •
    By chefwmartino
    Follow 📍 @chefwmartino on Instagram!
    INGREDIENTS:
    1/2 pound skinless fresh organic tuna fillet
    1/2 pound skinless fresh wild salmon
    1/2 Avocado
    1/3 cup freshly squeezed lime juice (3 limes)
    1/3 cup minced shallots (2 shallots)
    2 tablespoons olive oil
    1/4 cup minced fresh dill
    2 tablespoons Dijon mustard
    2 teaspoons salt
    1 teaspoon coarsely ground black pepper
    Black Calvisius Caviar and salmon Calvisius Caviar
    Edible flower petals

    PREPARATION:
    Cut the fresh tuna and salmon in 1/4-inch dice. Place the tuna in a mixing bowl and add the lime juice, shallots, olive oil, dill, dijon mustard, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for 15 minutes for the tuna and salmon to marinate.
    Then cut the avocado into small cubes and marinate with lime juice and a pinch of salt.
    When ready to serve and assemble, place a 3-inch round cookie cutter on a plate and spoon the avocado mixture, then the tartare mix into the mold, filling it all the way to the top. Remove the mold and top with the Black Calvisius Caviar and Salmon Calvisius Caviar. Garnish with edible flower petals. Enjoy! ——————————
    Follow📌 @chefsplateform_ for more inspiration! .
    ——————————
    Use #chefsplateform to get featured!
    ——————————

  •  2,824  26  22 January, 2020