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464 article submissions by the ChefTalk.com community.

How to, What To, When To Sear

How to, What to, When to Sear Jim Berman CCI       Searing is profoundly necessary in the contemporary kitchen. Quick hits of serious heat can be a formidable technique for the right ingredients. And you can get some outlandish results. So why does searing prove elusive to even some otherwise competent cooks?   Fundamentally, the searing experience should start with a screaming hot sauté pan and a trace amount of high temperature-tolerant oil. The pan, preferably steel or cast iron should be dashed with a coating of fat. I stay away from the non-stick... read more

Going Electronic in the Kitchen

Bringing Technology to the Kitchen     A computer is handy for a cook FOR the kitchen in streaming cooking shows or tutorials off of youtube. It's a great resource for new recipes or for your old family recipes as well. But a computer hasn't been handy to have IN the kitchen. A keyboard to fill with debris and spills, same for the mouse. And where do you put the monitor? Not to mention all the cables. Now with smartphones and tablets, you have some options to help you out smoothly and seamlessly.   It would be nice to have a stand to angle the tablet... read more

Time For Another Road Trip, California Here We Come!

On the bucket-list for DH and I is to drive the entire length of the Pacific Coast Highway.  Now, we’ve already completed a good portion of Oregon a few years ago, as well as part of southern California last year.  Road trips are a fantastic way to see the Country, we think anyway.  Also, we can taste foods that may not be available to us. For our blast-off days, I like to have at least one meal prepared ahead to take with us.  Hand held is best and not crumble-y.         Breakfast burritos fit that bill nicely. I took flour tortillas, softened... read more

It’s A Road Trip – This Time To Prescott Arizona

It’s been awhile, well just shy of two months, that we came home from our last adventure, Let’s GO! My Dear Husband planned this trip himself with no help from me this time.  He had decided that we should take off over my Birthday Weekend and visit with friends in the Prescott area. The drive isn’t bad at all, about 4 hours.  I like to pack a light snack for journeys, that way if we don’t feel like stopping we can just motor on through.  We had some fresh fruits as well as cheese; put everything on ice along with loads of water, this is the desert after all. ... read more

Does The Michelin Guide Have Stars In Its Eyes

  Recently in Chicago many restaurants received their first Michelin star. Some received one, some two and in a singular instance the coveted three Michelin stars. When the stars were awarded it was exciting to have so many Michelin worthy restaurants in our midst. However, many of the stars seem misplaced and the star ratings just didn’t seem to match up in my opinion.   Since the Michelin stars were awarded it has raised the question, are the standards for the United States vs. restaurants in Europe the same? By my observations they seem grossly unequal.... read more

My Own Home Canned Dilly Beans

Summer brings a wonderful bounty of gorgeous fresh fruits and vegetables.  Summer also brings the Monsoon Season in the Desert South West. For a little Hawaiian gal like me, it terrifies me!  This year is starting to be a particularly bad or good, depending upon how you look at it, Rainy/Lightening/Thunder Season.  Today was an exceptionally bad weather day and I was stuck inside for a second day. I was inspired by another Chef Talk member, thank you thatchairlady, to try again to “put up” as my Great Grandmother would say, some Dilly Beans. ... read more

The Honolulu Fish Auction

One of the most exciting things that my husband and I did while home in the Islands was to go to the Honolulu Fish Auction.  I was really looking forward to seeing this!     I knew about it, but I had no idea that anyone could just walk in off the street and not only to watch the action, but purchase any fish that you like, for the right price of course.  Prior to leaving for Hawaii this past May, we had read in a magazine that there were day trips available through tour companies.  We figured, we knew our way around our own town, why pay to be led by the... read more

why a chef you ask?

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... read more

Introduction To The Anti Griddle

  Session One: Temper Temper   Written and Performed by Michele E Brown, CB Photographs by Cari Avit, Collin College            This beautiful PolyScience® Anti-Griddle was delivered in a big brown box. No special assembly required; no Swedish-to-English assembly  instructions with bags of screws and one-time use tools. Just the Anti-Griddle and its protective cover.   No-nonsense yet elegant, the Anti-Griddle looks like a box with air vents. There are no intimidating or fussy controls. The operating manual, too, is straight forward: lightly... read more

Meals from the Masters

  Meals from the Masters A culinary fundraiser benefitting Meals on Wheels Delaware Jim Berman CCI   Hawaii. England. British Virgin Islands. New York. Colorado. Illinois. Chefs from far and near converge in the usually-passed-over-as-a-culinary-hotspot of downtown Wilmington, Delaware for a weekend of good spirited culinary camaraderie, food with purpose and the predictable after-hours debauchery. The mission is to bring donors to the tables of some of the country’s best chefs to ante up support for the good folks of Meals on Wheels and their saintly... read more

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