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742 article submissions by the ChefTalk.com community.

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There are several wiki articles here presenting classic basics of knives, but thus far they’re all out of date.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

Basic Knife Care

  It's a common misconception that knives are suitable for cleaning in the dishwasher. The truth is, the dishwasher is considerably more aggressive in its action than cleaning by hand.  Highly concentrated cleaning agents, long periods in hot steam and even the residue of certain kinds of food can lead to spots or corrosive actions on the knife blade. It is recommended cleaning knives by hand, using a soft cloth and mild cleaning agent. After cleaning, the knife should be carefully wiped dry to avoid spotting of the blade.   Certain handle materials, and designs... read more

Top Mistakes Made When Purchasing Kitchen Knives

  For most people, there is very little thought that goes into purchasing new kitchen knives—usually it is an impulse buy when they are browsing the kitchen section of the local department store, or they finally get tired of their dull knives and decide to grab a new one the next time they visit Wal-Mart or Target.  Retailers of quality knives are frustrated in knowing that there is a large group out there that is missing out on the experience of using quality cutlery.  Purchasing kitchen knives without any thought and research is just one mistake made when stocking... read more

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