Find a list and descriptions of ingredients that pop up again and again in dishes made by the contestants on all seaons of Top Chef.
Top Chef is a hit Bravo TV show that is taking the foodie world by storm. Chefs from all over the nation meet to battle it out over the course of a few weeks where they prepare delicious dishes under pressure and with sometimes strange ingredients. Some of the ingredients they use you may have heard of before but not be very familiar with how to use them. Below is a list of ingredients that have appeared more than once on Top Chef. Each entry is explained and described.
Blood Oranges - The blood orange gets its name from the dark, red interior of the fruit. A blood orange is a bit smaller than your average orange. The taste of the juice is also sweeter with a tinge of raspberry. Blood oranges first originiated in Sicily but are now cultivated in the southern United States.
Mascarpone Cheese - Mascarpone is a pricey, rich cheese. It is popular in Italy and often used in desserts such as tiramisu, but it is also made in Wisconsin and can be added to a variety of different dishes. This triple-cream cheese is made from cow's milk and has a buttery, smooth taste.
Prosciutto - Prosciutto is an Italian ham. It is often dry-cured and sliced into thin strips. Sometimes it will be called Parma ham This expensive meat is usually used as an antipasto because cooking it can toughen the prosciutto.
Truffles - There are a variety of truffle types, including white truffles and black truffles. In general, truffles are a fungus that grows underground. Truffles have a slightly nutty aroma and have long been believed to have an aphrodisiac effect. Part of this probably comes from the fact that female pigs were once used to sniff out truffles from the dirt, because they have a scent similar to the male pig's sex hormone.Truffles are very pungent and very expensive, being one of the most costly ingredients on the market. For these reason many chefs substitute truffle oil for truffles.
Leeks - Leeks are a member of the onion family. They are similar to the oft-confused green onion and scallion, but there are some distinctive differences. A leek has a fatter, thicker base and its green leaves are wider and flat. The flavor of a leek is more mild and sweet than a green onion. It can be served raw but is usually cooked to soften the texture.
Kobe beef - Kobe beef comes from Wagyu cattle in Kobe, Japan. The beef has extensive marbling and although extremely tasty, it is also not the most heart-healthy option nor is it cheap. Kobe beef can be $300 a pound.
Monkfish - Monkfish, sometimes called goosefish, is an Atlantic dweller with a truly ugly appearance. The only meat generally used from a monkfish is the tail meat. Its heart-healthy qualities and lobster-like taste make it a hit with diners.
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