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466 article submissions by the ChefTalk.com community.

Burgatory - Behind the Burger

Behind the Burger: Burgatory, Pittsburgh by Jim Berman CCI     Is the twelve-course degustation menu going by way of Baked Alaska and Tomatoes in Aspic? Perhaps, so. Perhaps the local movement will embed and hang tough; the way we ate 200 years’ ago is new again. Bold plates of quality ingredients is the rage. Only this time around, it is because we want to, not just because we have to; going back to our roots, as if we ever are able to abandon them, if you will. Roots, by definition, provide footing, vital life-giving juices and at the end of the day, a... read more

Flavorful Fall Harvest

  The meaning of life is a rutabaga.             --Garrison Keillor     By: Chef Joe George   This dog days of summer are a memory. It’s time to batten down the hatches for the cold months. And if you’re a person who likes to cook and eat by the seasons using local ingredients, this may mean getting creative in order to keep meals interesting. The summer months are easier, I think: vegetables seem to have more flavor when the sun is shining (maybe it’s my imagination), and herbs that are almost easier to grow than they are to purchase will brighten any... read more

Pumpkin Filling

by: Ruben Urias Nothing stokes the creative fires of home cooks more than the holidays. Every year, the adventurous rush out to buy the freshest “this” or organic “that.” Yet, without fail, the one item most synonymous with the holidays gets relegated to simple canned-form. The noble pumpkin does not deserve this fate. This bias against the pumpkin almost seems unfair. While many a home cook have set their homes, yards, and eyebrows ablaze while trying to submerge a 10 lb. ball of game bird into a boiling pot of oil, many of these same people balk at the idea... read more

Why You Shouldn’t Be Using Commercial Equipment in Your Residential Kitchen

The dancing flames of a large open gas burning commercial range seem to beg for a pot or a pan to be used, to create a scrumptious dish that will leave your family and friends ooh-ing and aah-ing. Perhaps a fabulous outdoor kitchen set up is part of your dream house, and a large piece of commercial equipment would complete the look. Or maybe, you want to upgrade your refrigerator or freezer to something with more oomph.   Think again.   Commercial kitchen equipment is not made for residential use. Let’s take a look at why:   Your home fire insurance... read more

Book review: Food from many Greek Kitchens by Tessa Kiros

  In Greece, food is much more than mere sustenance – it is an expression of the exuberant Greek character, as much a part of the culture and flavor of Greece as blue and white seascapes, twisting cobbled streets and the ‘wine dark sea’.   Tessa Kiros’ sumptuous, gorgeously illustrated book reflects all of that, all those centuries of ‘Greekness’, brought together in recipes for baklava, honey cakes and galaktoboureko. Just thinking about these foods and their redolent, romantic names makes you long to be looking out over the Aegean from a white washed sun... read more

Book Review: Extra Virginity by Tom Mueller

  If you ever had the sneaking suspicion that the words ‘extra virgin’ on olive oil was a load of old cobblers, pat yourself on the back. Your consumer’s BS meter is working fine.   I certainly feel more educated in consumer BS of all kinds after reading Tom Mueller’s Extra Virginity, about the marketing of olive oil and the somewhat liberal interpretation of the meaningless phrase ‘extra virgin’. Blatted about by enthusiastic celebrity chefs slurping olive oil over everything and pronouncing it the best thing since balsamic vinegar (and let’s not go there) ... read more

The Perfect Yellow Cake Recipe And Techniques

  Some chefs spend years searching for that perfect yellow cake recipe. Thankfully, ChefTalk's community has come to your rescue!   BettyR posted a recipe, a combination of yellow cake and pound cake, that finally worked for her. “All of the yellow cakes that I had tried were the fat and sugar cream method and it was just not giving me what I wanted in a cake,” she posted. “Then I came across a pound cake recipe that dumped everything in a bowl and beat it up. It turned out moist and tender but heavier of course than a yellow cake.” Putting the two recipes... read more

Recycling Used Oil From Your Kitchen

As the air grows cooler and the long days of summer grow shorter and shorter, a whole new season of comfort food swings into action. Football and hockey games, end of season baseball and the rugby world cup will drive fans to bars and grills across the country. Late night college crowds will begin to stumble into after-hours cafes and restaurants, while couples and families look for warm comfort on a plate. Sounds like it's time to start up the fryer. And with that fryer going full tilt, the accumulation of used oil in your kitchen will continue to grow. So what do... read more

The Design and Plan of Great Vegetarian Menus

I'm a relatively simple enough person. I started cooking in 1966, when I was 4 years old. My first dish was a classic fried egg sammie, made in a skillet. It was the kind where you cut out a hole in the center of a slice of toasted bakery bread and drop in an egg,. You fry it up nice and give it a flip. Flip it back to a plate and you're good to go. Anyway, I've been cooking for a long time. When I was in cooking school, the CIA as it was, I learned some very important but not necessarily intentional lessons. One of those lessons was that that there is a very large... read more

September is Food Safety Month: Top Ten Tips for Safe Serving

    Anytime is a good time to brush up on food safety in your home or commercial kitchen, but in September the availability of information is bountiful. With outbreaks of Salmonella and Listeria taking center stage on local news programs across the country, food service operators and home chefs need to remain updated and educated on the importance of food safety.         Clean up your act with these top 10 tips for healthy food preparation practices:   Wash Hands for at least 20 seconds with plenty of soap and running water. Be sure to get... read more

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