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How To Make Sorbet

Sorbet The fourth in a series on ice creams, custards and sorbets Jim Berman CCI Sorbet...
How To Make a Really Good Loaf of Whole Wheat Bread

By Chef Joe George - It's common knowledge that bread made with whole wheat flour is much...
Introduction To The Anti Griddle

Session One: Temper Temper Written and Performed by Michele E Brown
Lovin’ This Cookbook!

Reviewed by Heather Will I love cookbooks and this is one of the nicest that I’ve seen in a...

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Help with home oven purchase...

forum discussion
in Cooking Equipment
started by SupercenterChef

My wife and I recently opened our own business (not cooking related)...and it seems, as will happen, we are entertaining not only more often...but for more people. So...my beloved 1960's era oven is no longer cutting it. It is a wall unit--I probably have room to put in a 27" and was thinking of going double convection (on a semi-related topic, I don't understand why so many double ovens have only one convection...is it really that expensive to do?) Any help would be appreciated, several things I've been pondering... Will 27" be enough? I plan on using this for at least the next ten years and if I really need to build out to accomodate a 30", I may be persuaded... I figure I need the double convection so if I need the... » read more

How to Stop Cheesecake from Falling?

forum discussion
in Pastries and Baking General
started by hhinman

Many years ago, I used to bake cheesecakes following a simple recipe in the Sheraton World Cookbook. I obtained a copy of the book recently and tried again. I have made 5 cheesecakes that were 4-5 inches tall and beautiful in the oven. All 5 have fallen however to about an inch think. They fall very quickly after the oven is turned off. I have no idea what is causing this. I've tried variations and read various internet forums. I let the ingredients get to room temperature, try to cut down on beating to reduce aeration, and tried water baths and water pans on a lower rack and without any water. Cooked at both 325 and 350 degrees. I've let it cook in the oven and out and with a small crack open in the oven door In all case,... » read more

First Job in a professional kitchen, what to expect...

forum discussion
in Food & Cooking Questions and Discussion
started by JFM31

Hello All, I am a longtime cook, meaning at my home and others homes. I'm the guy everyone wants to cook for parties. I have been in sales professionally for most of my adult life and have officially parted wyas with it. Maybe because I wanted a change or maybe just because I looked around one day and saw all the 45 year olds sharing my profession, their lists of problems, and for the lack of a better term, "coulda, woulda, shoulda's." Frankly I didnt want to see myself there one day. I just turned 31 and have enrolled in culinary school for the Fall where I will be studying under my states "Chef of the Year." Cooking is something that makes me feel alive. I want to start a food truck eventually and possibly a restaurant or... » read more

why a chef you ask?

Articles
Contributors: ChefGemneye

Describe 'why a chef you ask?' here Being a chef is hard. Its a lot of work and its takes up a lot of time. But its the best choice I have ever made. Not only do I get to eat all I want all day but I also get to learn and increase my knowledge as a Pastry chef. When it comes to being a chef the main thing is not about if you can cook. But also can u teach someone, without you teaching them in a direct attempt for them to learn. There are a lot of chefs that I've known and I learned a lot because of them. Just by how their work ethic is. And they probably have no idea that I learned anything from them.....thats a CHEF. Before you make that guranteed decision to become a chef. Ask yourself "what don't I like about it" because its pretty... » read more