or Connect
ChefTalk.com › Articles
471 article submissions by the ChefTalk.com community.

Quest for Zippy Mac Salad Recipe via kaneohegirlinaz

by kaneohegirlinaz So some of you may have been reading, I have been trying to get the correct proportions of a recipe from a restaurant in Hawaii. Zippy's is an institution on Oahu to be specific, they have many menu item at their fast food take-out locations as well as casual diners. One side dish that has been long coveted is their Macaroni Salad. Now, you may be thinking to yourself, yeah, so what? Why don't you Google Zippy's Mac Salad and see how many hits you'll get from us forlorn Islanders who have moved away to the Mainland. I have been searching the... read more

How To Create Better Food Photographs

From an aspiring accountant in Bangkok to a professional pastry chef in San Francisco was an unexpected career path for me. In 2003, my husband and I moved to San Francisco where I continued studying accounting. After living in the U.S. for two and a half years, we decided to open a bed & breakfast in the Caribbean, which was my start in the food business. When we returned to San Francisco in 2007 I knew I could bake for a living, so I decided to take the baking and pastry program at California Culinary Academy. Since graduating, I've been fortunate enough to work... read more

Lello Musso Pola 5030 Dessert Maker

Lello Musso Pola 5030 Dessert Maker The third in a series on ice creams, custards and sorbets Jim Berman CCI     About two-hundred years’ ago, I was a garde manger at fantastic trattoria in Santa Fe, New Mexico. While the humor of a French titled-cook in an Italian restaurant in the middle of the desert southwest isn’t lost on me, I had a great experience working for an often tyrannical chef/owner. At Julian’s, the chef was fanatical about quality and serving only the best food he could possibly create. We were not a fancy operation, but the quality of the... read more

my-kitchen-store-addiction

I just can’t help myself when it comes to kitchen stores, I have to go in and look.  I don’t always buy anything, in fact, I rarely do.  I’m not talking about those pro-shops, aka Restaurant Supply Stores, I mean places for the everyday Home Cook.  Good tools make a good cook, right?   Recently my husband and I went to the Big City and Bright Lights of Scottsdale.  My husband artfully found us a primo spot, did his world famous parallel parking job, and what did I spy to my right?  Sur la Table, a place I have wanted to visit and never have, yet.  I love... read more

How To Make Flavored Oils

As cuisine progresses through the post nouvelle era, a trend in alternative sauces has been established. Juices, salsas, relishes, syrups and broths have, in many instances, taken the place of traditional sauces. One of the most effective sauce alternatives is infused oils. The smooth richness of an infused oil contributes a luscious mouth feel to foods with which it is combined. More importantly, because the flavor essences of many of our favorite ingredients are fat soluble, oils are an ideal flavor carrier. Fat is the best vehicle for the flavor notes of many herbs... read more

Orecchiette

A shape of pasta very popular in Apulia Italy. It translates into "little ears" and is a small round pasta with a slight cupped shape. It is ideal for holding sauce or flavored oils in the "cup" of the pasta.   Called Recchietelle in Italian and Orechiette in Apulian dialect, this macaroni product resembles an auditory appartatus and looks like an indented disk. read more

How To Make Brown Stock

In our last class session, we considered the importance of stock, discussed the fundamentals of stock making, and studied white stock in particular. In today's class, we will still be discussing stock, but will shift our focus slightly, concentrating on brown stock. Like white stock, brown stock has an extremely important role in cooking. It is indispensable and always on hand in all fine professional kitchens. Visualize the pungent brown sauce that accompanied a sautéed or grilled piece of red meat the last time you ate in your favorite upscale restaurant. Think of... read more

I am a Cook not a Rocket Scientist

I am a cook.  Not a Chef, not a professional by any means, but a simple been cooking since I was a little girl, cook for home and family, supper on the table every day, at home cook.  There is nothing wrong with that.  In fact, I was very proud of the praise my family and friends often gave me on my homemade rolls, on the pound cake recipe which won me 2 blue ribbons at the local fairs, at the cinnamon buns which stopped people in their tracks when they had one, the eggplant parmesan that would bring my father and mother in law (God rest their soles) in a matter of... read more

Groups Guidelines

About Social Groups Social groups allow forum members to create "clubs" to discuss topics of shared interest.  It gives members with similar interests a place to gather and share information in smaller groups.   Each group has its own dedicated group page.  The page includes a list of members in the group, a description, a dedicated forum, and a gallery.  All content in all Social Groups is publicly visible, but only group members may contribute content and participate.     Social Groups Rules The rules for the groups are the same as the rest of the site:... read more

Cooking Term Template

Cooking Term   Definition:                 read more

ChefTalk.com › Articles