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505 article submissions by the ChefTalk.com community.

Top Ten Cooking Myths

  • by PeteModerator

  Myths and misinformation abound in the cooking world. From old wives tales to supposed anecdotes, much of what we have been taught is just downright wrong. Many myths just lead to added steps and time to your food preparation, and in the long run, an inferior product. Although most of this information can be found all over the internet, it bears repeating as these myths just don’t seem to go away. Not only do I hear this misinformation repeated back to me time and again from novices and home cooks, but many of these myths are still held as gospel by many... read more

French Toast For Two Please

by: Chef Jim Berman     The sweet, syrupy smell of falling aspen leaves, barely crinkling under your feet. Overly juicy, ripe-right-now Fuji apples exploding all over your chin. The wash of tingling of somebody saying "I really like you" for the first time. The closet-fresh, just-risen-from-summer-hibernation comfort of your favorite sweatshirt with the threadbare sleeves and stretched head opening. Coffee with a splash of hazelnut liqueur topped with way too rich whipped cream. Two slices of squishy-in-the middle, gently tanned French toast with each little pocket... read more

Why Do You Cook?

Why Do You Cook? Andres Cantu “It’s like I always knew,” explains San Antonio chef Johnny Hernandez, the culinary dynamo behind True Flavors Catering and El Machito, among others. Having grown up in his father’s restaurant, Hernandez had no doubt that cooking would remain the focal point of his life’s work.   There aren’t many of us who can claim such provenance, yet here we are: boiling and broiling, slicing and dicing, turning and burning, all with varying degrees of passion. Slippery floors, stainless steel corners, boiling water, fryers, fires, blades, soaking... 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... read more

Peter Martin

  • by PeteModerator

I got my start in the restaurant business at the ripe old age of 8 years old. My parents owned a restaurant over which we lived. Oftentimes, if a dishwasher quit, I was drafted into service at the last minute and, during summer vacation, I wasn't allowed to go out and play until after I bussed tables for lunch service, all for high wage of $.25 per hour!; Later in life, I tried to avoid the call of the kitchen, bouncing around from college to college and from major to major. Finally, after giving in to the call, I enrolled in New England Culinary Institute in Montpelier,... read more

Pineapple How To

The pineapple may be a prominent symbol of Hawaii, but this sweet and tangy tropical fruit is popular beyond the Pacific Islands. Pineapples have actually been cultivated in South America and the West Indies since ancient times and were not introduced to Hawaii until 1800.  The Spanish (pina) and English names are derived from the fruit’s resemblance to a pinecone. Although there are numerous varieties of pineapples, only four are of commercial importance.   Pineapples, as popular as they are, can be intimidating for those who don't know how to purchase or process them.... read more

Family Meal: Feeding the Crew on the Cheap

It’s 3 p.m. and while most of the working class has scurried back into their offices or hit the road onto the next work site, another group is grabbing the first breath of fresh air since they punched the clock. Following the late lunch rush, restaurant staff finally has time to take a breather; they take opportunity to shove down anything that will hold them over until they punch out for the shift. That “anything” comes in the form of Family meal, the single most coveted five minutes in the work day. Whether you are a seasoned veteran or a freshman working in food... read more

When Things Go Wrong A Guide To Fixing Kitchen Disasters

  • by PeteModerator

Written By Chef Peter Martin Let's face facts; we have all had our fair share of kitchen disasters, even us “professionals”, though we might not admit it.  From food being too salty, to scorched soups, to broken hollandaise, disasters do, and will, happen.  The good news is that many of these so-called “disasters” can be fixed relatively easily, with only a few that are beyond salvaging.  Below is a list of some of the most common kitchen disasters and how to fix them.   Too Salty From thinking the recipe said tablespoons instead of teaspoons, to being distracted and... read more

Restaurant Menus: The chorus of the kitchen

The voice of a restaurant is in its menu. Yes, service is the backbone to hospitality. Certainly, decor is critical in ensuring a great experience for customers. Hours. Parking convenience. Pretty servers. All bits and pieces that make up the formula to keep the lights on. Ultimately, the cuteness of the place is shadowed by the need for great food; not food that has to educate the customer base; not food that has to be cutting edge; not food that has to be part of some new movement. Rather, food that appeals to the broadest section of the spectrum that includes... read more

Kitchen Technology: Internet of Things is Not Ready for Prime Time

If you follow the Consumer Electronics Show, or home automation or kitchen appliances at all, you'll have seen a number of connected kitchen appliances from coffee makers to refrigerators come on the market. Unless you have a very specific and comparatively short term need, these are probably not the best devices for you to get.    There are a number of different issues involved in the Internet of Things, specifically as it applies to homes and kitchens.  In broad terms there are a few main areas of concern and they do tie in to each other in different... read more

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