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482 article submissions by the ChefTalk.com community.

Steak Cooking 101 (home/indoor) by a Pro

  Just thought for my first major subject post I'd talk about something we would do in the fine dining restaurants I worked in over the years. The number one question I would be asked time and time again is how to cook a proper 5 star dining experience steak. So I guess I should share it (though I am sure many people know how it is done and has been discussed here, perhaps my take will revive the style).   First of all the cut: Look... there are a lot of cuts from NY Strip, Rib Eye, filet, and so on. But for all intents and purposes lets go with a standard BONE-IN... read more

Perfect Choux Pastry

Hello everyone!   After 7 months of research and development for the perfect choux pastry formula, I would like to present to you, dear friends, the fruits of our labor. Enjoy!   Department of Research & Development   The data contained herein is the intellectual property of the Joey Prats School of Baking & Pastry Arts   Choux Pastry   Formula   Yield: Makes 1,150 GRAMS OF CHOUX PASTRY DOUGH   INGREDIENTS SPECIFICATION WEIGHT BAKER’S % TRUE % WATER STILL... read more

The Secret to a Sexy Fettuccine Alfredo

Oh yeah, show off those sexy cooking skills by whipping up a nice alfredo sauce that is not watery, very flavorful, and sticks to the pasta. For home cooks the easiest means to make an alfredo sauce has always been to buy it bottled... SHAME ON YOU! It's not hard to do and buying the ingredients to make it is not that difficult. I think the one issue people have with making alfredo sauce at home is dealing with the cream. "What do I use?" and "How do I get it creamy?!" are usually the questions I get and after many, oh so many, years of making it I am glad to share it to... read more

Milanese Creamy Pesto

Hi ho, TheBEEF! here with a simple Eyetalian style dish that is not as oily as standard pesto sauce. The number one complaint I get from a lot of people involving pesto is that it is too oily and it is messy etc... This is mostly true and many restaurants have removed Pesto from their menus because of such rumors and foolishness.   Now, (edit because it was longer ago than thought) thirteen years ago I was in Milan (northern Italy) and this crazy old Italian chef had a restaurant on the outskirts of the city and I made it a point to come to his restaurant. Well, I... read more

Stock

  One of the first lessons of any cooking course is learning how to make stocks.  Stocks form the basis of most sauces and soups.  A stock is basically the liquid that eventuates from simmering bones and/or meat with vegetables, herbs, & seasonings. Types of stock include beef, veal, chicken, fish, and vegetable. Let's peruse the stock making procedure.     Virtually all stock recipes instruct you to start with bones.  I prefer a mix of actual meat and bones.  I find the meat/bone combo to yield a deeper flavor.   For a beef stock I use cubed chuck steak.  Never... read more

Oil And Vinegar

When Opposites Attract It's a lazy, rainy, Sunday morning and you want a no fuss lunch for the family.  You've got cold cuts on hand so sandwiches become the obvious answer.  As you peruse the fridge you realize you're out of mayonnaise.  Darn!  It's pouring outside and you don't want to schlep to the store in the rain for a stupid bottle of mayo.  Then you remember the cooking show where the chef made homemade mayonnaise.  You copied down the ingredients during one of those "I'll have to try that sometime" moments.  You know.  You get the recipe, stick it somewhere and... read more

ChefTalk Monthly Cooking Challenges

2015 - ChefTalk.com Cooking Challenges           2014 - ChefTalk.com Cooking Challenges                                                     2013 - ChefTalk.com Cooking Challenges   Starting back in April 2013 the ChefTalk.com community began picking monthly food items to cook. Everyone who participates in the challenge elects someone who has entered to pick the next months challenge. There are no prizes and really no winners just everyone entering great creations they have made centered around the particular subject. If you would like... read more

Chef shortcuts for holiday goodies

  This time of year hectic schedules suit up for an epic battle against our desire for a festive holiday season. Team Festive can prevail when you pull some chef tricks out of your quiver and advance toward holiday fun. Because let’s face it, sometimes you don’t have the time or energy to host a cookie baking party host a cookie swap, although it can always be on the list for next year.     The key is to dress up standard goodies to make them more elegant, flavorful and fun.  Here are a few tips:   •    Get chocolate chips on your team. Chocolate chips are already... read more

Der Kuchen

It's 8:15 on a chilly November morning and I'm standing in a large empty kitchen stirring flour, yeast, and water in a small bowl and feeling a little stressed. I'm also thinking of my mother. She, of course, is not the reason I am feeling stressed; it's because of the busy day ahead of me. Though my mother has been gone for many years and the thought of her still comforts me. The recipe that I'm making—kuchen, or German coffee cake—is hers, and this is the reason I think of her at this moment.   Whenever I make this recipe I also cannot help but think of... read more

Forgotten Christmas Candy - Divinity and Angel Food Candy

  • by PeteModerator

  I love Christmastime!  I is one of my favorite times of the year.  I love the sights, the sounds, the smells, and just about everything that comes with the holiday....and yes....even the snow.  For me, it's not really Christmas if it isn't a White Christmas.  And, of course, I love the foods of Christmas!  You know the ones, those cookies and candies that only get made once a year, no matter how much you love them and crave them.  Those treats that just don't seem right when made in the middle of summer.  Most people, and families, have them, whether it is something... read more

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