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471 article submissions by the ChefTalk.com community.

Pan Sauces

Many people don't know what they are missing when they cook something in the pan then discard what's left.  Those are the most scrumptious bits stuck on the bottom loaded with flavor and are perfect for making pan sauces. In a few simple steps I will give you the keys to making your own pan sauces. The fist step is to cook whatever it is your are cooking in a large enough saute pan to hold your liquid for your sauce.  Use enough fat (oil, butter or a combo of both) to cook your protein, but not so much that you have a puddle of fat left in your pan.  If this is the... read more

The Secret Guide to Culinary Career

Culinary Cooking Career Guide Those entering into a culinary career need to know the ins-and-outs of the industry to be successful. To do this, a person needs to know what culinary professionals do, where they obtain training as well as where they can find employment. It is important to keep in mind that there are different types of culinary professionals, meaning that the training they receive will somewhat differ from others in the same industry.  What is a Culinary Professional? Most times, a culinary professional is referred to as a chef; however, this... read more

Tips for Americans on Eating Out in France

Here's what I've learned from experience, and a little research: GARCON! Calling the waiter, "Garçon!" is considered rude. You can address the wait staff as "monsieur," for men (meaning "sir") and the female waitresses as, "madame" (or "mademoiselle" for a younger woman).  FRENCH WAIT STAFF. A note about the wait staff in France: being a waiter is considered a dignified profession unlike the U.S. where one may wait tables simply to make money until they get a big break in another profession (like arts or theatre). Most Parisian waiters are dressed more... read more

Gramercy Tavern

      Very fortunate to cross paths with Gramercy Tavern's Nancy Olson. What followed was an exchange of emails that led to an invitation to spend the day in one of New York's (arguably, the nation's) most noteworthy restaurants. What follows is a snapshot of the day, from morning muffins, to a trip to the market, to family meal with the Tavern crew.   Blueberry Muffins and just-squeezed orange juice greet us                    Prep work starts early; a quick look in the kitchen before heading to the market               found a flurry of... read more

Decorating with Edible Paper

When I got started in cake decorating, there were few mediums and tools to work with. Everything was done with buttercream icing in different consistencies to pipe lettering, borders or flowers. Few people decorated cakes and rarely could you find a bakery offering anything remotely artistic. Today, not only has the skill evolved but all the tools used to do it. The television reality shows featuring cake decorating competitions has pushed the hobby/career to the forefront, making a carved cake the in thing to have at a wedding or special event.   The types of tools... read more

Fast Food Chinese

  Panda Palace, Jade Garden, #1 China, Noodle House. Chinese restaurants dot every neighborhood, across every demographic, around every socioeconomic pitfall and paradise. They can be tattered looking, plexiglass-enclosed safe houses to brightly lit, neon glistening meccas of General Tso, Pekin Duck and Mu Shu. The menus are always ridiculous in depth, far-reaching and spread across the culinary landscape to squeeze every possible ingredient into a stir-fried confluence of deliciousness. And they are inexplicable. They are staffed by warrior-like operators that... read more

The 5 Facets of a Good Restaurant

        The 5 Facets of A Good Restaurant Jim Berman   A good restaurant is not just about the food. It is about the experience. The experience is about service, the surroundings, the food and a bit of the colorful panache that gets served with each dish. And a bit about the way a titillating dining experience makes you feel after you leave.   1. Do I want to go in there? The cut-out, strip-malled, fake stucco and neon green trim is no more inviting than going to the proctologist with your girlfriend. The McRestaurant landscape is plum-full of... read more

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

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