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745 article submissions by the ChefTalk.com community.

Grilling 101 Part 3 The Art Of Barbecue And Indirect Grilling

  • by PeteModerator

Over the last 2 months this series has taken a look at the basics of backyard grilling.  In the third and final installment of this series we will take a look at the apex of grilling, the art of slow and low, indirect grilling, also known as barbecue. This is the pinnacle of grilling.  It is where smoke, heat, and meat come together to create a little “heaven here on Earth.”  This is the stuff that competitions are centered around and reputations are built on.   Many people would have you believe that making good barbecue is impossible without a smoker or... read more

Unveiling My Familys Secret Recipe For Homemade Hot Dog Relish

  Written by: Pam Grant   During the summer and into the fall, an activity in which most of us participate is grilling up hamburgers and hot dogs. Thousands of these tasty, hand-held culinary staples are eaten annually. One of the most popular toppings to adorn your hot dog or hamburger is relish. We are all familiar with the traditional, green, pickle relish. But the term "relish" can actually be used to include any combination of chopped or ground vegetables or fruits that have been pickled with a variety of spices and flavor combinations. Relish has been... read more

Preserving The Gardens Bounty In A Jar

How Bread Works Its Ingredients And Their Symbiotic Relationship

Once while on vacation in the Midwest we were driving along the interstate when a field of wheat came into view. I'm an east coast boy, and though I've been an avid baker for quite some time, I'd never actually seen wheat growing. It was a veritable sea, sort of ebbing in the wind. I asked the driver to pull along side the road so I could go into the field; I had to. I only walked a few feet into it, but with my back to the road all I could see was wheat, it was as if I were engulfed. After a few minutes of unconsciously brushing my hands along the tops of the... read more

Pamela Grant

Pam is a typical Mainer. She prefers staying indoor during the long winter and cooking. She had held positions in a kitchen, bank, hospital, home health care, retail big box establishments, bookkeeping departments but currently is at home caring for her Mother . Other than cooking her interests include hunting, hence she has propensity for wild game cooking, fishing, camping and other outdoor pursuits like gardening and geocaching . She enjoys all of these things with her husband of 14 years. She has 3 step children, 3 grand children who she adores ,2 cats and 2... read more

Grilling 101 Part 2 The Basics

  • by PeteModerator

              In Part I of this series I discussed the pros and cons of charcoal vs. gas grills.  Now that you have your grill, the next step is learning how to use it.  Sure you can just “fire it up” and probably get some pretty good results.  Let’s face it, that’s what most people do and they all produce an edible if forgettable product.  Hopefully, you are reading this because you want to rise above the masses and create a meal that makes your friends stand back and take notice.  I’m here to help you do that.   The first thing we need to discuss is the... read more

Japanese Knives 101

There are several wiki articles here presenting classic basics of knives, but thus far they’re all out of date. Something has changed lately — something big. That’s the advent of high-quality Japanese knives. This wiki is intended to give you some fundamental information about these knives. There are a number of people on this website who know a great deal about Japanese cutlery, who ought to join in and fix or add things. Table Of Contents [if anyone can figure out how to make this clickable to skim through, please do so!] What’s The... read more

Grilling 101 Part I Charcoal Vs Gas Grills

  • by PeteModerator

  There’s nothing quite like the taste of food cooked over an open fire.  It brings to food additional layers of flavors and aromas that harkens back to a more primal time in humankind’s history.  While our ancestors, both ancient and not so ancient, relied on live fire to cook, we no longer have to mess with it, yet every summer, people across the US spend countless hours standing over grills and barbecues doing just that.  Not because we have to but because we want to.  While much of the world still relies on open fires for cooking, modern Western man does not. ... read more

Cheftalk Q And A With Mario Batali

With fourteen restaurants, eight cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is arguably one of the most recognized and respected chefs working in America today. This, combined with his larger-than-life personality is the reason that he has received accolades like GQ Magazine’s Man of the Year and the James Beard Award for Outstanding Chef.   Recently ChefTalk.com had the honor of having Mario Batali visit our community to answer a few questions. Although Mario couldn't get to all our questions (he is a busy... read more

Friedr Dick Blade Manufacturing Process

  History   In 1778 the Friedr. Dick company was founded in Esslingen, Germany and is still family owned after more than 225 years.   Friedr. Dick is the world's only manufacturer to offer a complete range of knives, sharpening steels and ancillary items for chefs and butchers, as well as butcher's machines, grinding machines and knife-cleaning equipment. The long tradition and the many years of experience gained in the manufacture of products for chefs and butchers enable the ongoing development of innovative new products.   Materials   Only... read more

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