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489 article submissions by the ChefTalk.com community.

Steak Cooking 101 (home/indoor) by a Pro

  Just thought for my first major subject post I'd talk about something we would do in the fine dining restaurants I worked in over the years. The number one question I would be asked time and time again is how to cook a proper 5 star dining experience steak. So I guess I should share it (though I am sure many people know how it is done and has been discussed here, perhaps my take will revive the style).   First of all the cut: Look... there are a lot of cuts from NY Strip, Rib Eye, filet, and so on. But for all intents and purposes lets go with a standard BONE-IN... read more

Chef shortcuts for holiday goodies

  This time of year hectic schedules suit up for an epic battle against our desire for a festive holiday season. Team Festive can prevail when you pull some chef tricks out of your quiver and advance toward holiday fun. Because let’s face it, sometimes you don’t have the time or energy to host a cookie baking party host a cookie swap, although it can always be on the list for next year.     The key is to dress up standard goodies to make them more elegant, flavorful and fun.  Here are a few tips:   •    Get chocolate chips on your team. Chocolate chips are already... read more

Forgotten Christmas Candy - Divinity and Angel Food Candy

  • by PeteModerator

  I love Christmastime!  I is one of my favorite times of the year.  I love the sights, the sounds, the smells, and just about everything that comes with the holiday....and yes....even the snow.  For me, it's not really Christmas if it isn't a White Christmas.  And, of course, I love the foods of Christmas!  You know the ones, those cookies and candies that only get made once a year, no matter how much you love them and crave them.  Those treats that just don't seem right when made in the middle of summer.  Most people, and families, have them, whether it is something... read more

Der Kuchen

It's 8:15 on a chilly November morning and I'm standing in a large empty kitchen stirring flour, yeast, and water in a small bowl and feeling a little stressed. I'm also thinking of my mother. She, of course, is not the reason I am feeling stressed; it's because of the busy day ahead of me. Though my mother has been gone for many years and the thought of her still comforts me. The recipe that I'm making—kuchen, or German coffee cake—is hers, and this is the reason I think of her at this moment.   Whenever I make this recipe I also cannot help but think of... read more

Keeping Great Employees

  Keeping the best people on the team is critically important. Take a bit to think about the gravity of having good kitchen kin at the most vital times. When the printer is vomiting tickets onto the cutting board and the GM is freaking out about the gluten-free demands of table 21, who is best to be standing by? Does loyalty want to be questioned at that time? Or does the discussion about a pay raise make for a jagged moment? What about not getting the schedule just right for the line cook that needed off for his kid’s birthday? How is this band of brothers and... read more

The Truth About Leftovers!

Let me preface this post by saying that I am not writing this as a warning or an expose.  I am just writing this as an informative piece on the business that is running a professional kitchen.  I just want to provide a little insight into how things work behind the scenes give everyone a little peek.  So, with that being said, I want to address leftovers.  On more than one occasion, I have been asked by a patron at many of the places I have worked at what exactly happens to all the food that is leftover at the end of the day.  The truth is that the answer is not cut and... read more

Packing in Festive Feasting (How To Make Fruitcake w/ Photos)

By Becky Billingsley   A densely packed fruitcake lovingly laced with grape juice is a memorable holiday treat with a creamy texture using this old southern method.   Holiday dishes served at the South Carolina coast have influences from several cultures (German, Scottish, Irish, French, African), but about an hour west of Myrtle Beach the roots run deep to 17th-century England. That heritage is found in a generations-old recipe called Packed Fruitcake.   Pulitzer Prize-winning author Julia Mood Peterkin (1880-1961) wrote about old southern ways in her books and... read more

Hot Buttered Rum--A Kid Friendly Recipe

by: Ruben Urias   Hot Buttered Rums warm the soul, relax tired muscles, and comfort the weary--both young and old.  Yes, really.  Kids can also partake in the coziness of hot buttered rums by replacing the potent spirit with tasty apple cider.  But first, you need a flavorful, non-alcoholic mixer that can be added to whatever warm drink you wish.    For those unfamiliar with hot buttered rums, they are basically any rum drink that’s been warmed, sweetened, and given more body.  There are dozens of variations of this formula that vary by family, region, and... read more

Footprint on the Moon

  Cooking is a job. It is a way to take rough and raw ingredients, turn them into something palatable and, with a little experience and knowledge, perhaps make people happy with the bits and pieces on the plate. And that is all. Political opinion matters for nothing. Chefs that get all high and mighty by sharing their thoughts about, say, the fair treatment of wage-earners in Uganda are not lending any voice to the down-trodden and, more than likely, are laughable for their attempt. Stick to cooking. Desire to do something of measurable impact to save the environment... read more

On Being A Sous Chef

  For those of you not in the know I recently was hired on at the University of Houston as a sous chef.  This is a big deal for me as this is my first job as a sous chef.  I was very excited when I got my first chef coats with my name sowed in.  Well this happened back in mid August and it seems as things have finally settled down.  My schedule has been hammered down into a predictable pattern and I am finally starting to get a handle on all that I need to do as a sous chef.  I just want to share with you some thoughts as a first time sous chef. The first challenge I... read more

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