• Last updated 12/11/10 by ChefTalk.com

There are a number of ways to make ice cream without a machine. Perhaps the easiest is to use a regular freezer and stir at intervals. The fastest is to mix the base with a couple volumes of liquid nitrogen, which gives you ready to eat ice cream in ten seconds. It's helpful to understand what the ice cream mixing machine does, in order to consider what you need to do to get a suitable product. Consider the clasic hand-cranked sort. The basic idea is that the dashers agitate the ice-cream-to-be, while the can rotates in the ice/salt mixture. The dashers agitate the... read more

• Last updated 11/18/10 by phatch

Chinese Stirfry Stirfry is a melding of equipment, technique, and food cut relatively small. While the term is often applied in the west to sauteing, in China stirfry covers two terms: Chow (chǎo) a quicker, higher heat and more vigorous technique with similarities to a western saute with the food stirred and turned with a special spatula sometimes called a shovel. Bao a tossed technique in a superheated wok also sometimes seen as pow or even pao As with all the great cuisines of the world, the technique of stirfrying and the food it produces are largely... read more

• Last updated 11/18/10 by phatch

Selecting a wok There are lots of discussions about this out there so this will be a quick summary with some links to deeper discussions. Material Carbon steel or cast iron. These are the two authentic materials. As you season and use these pans, they become more and more non-stick. And this type of surface protects the wok from rust and functions well at the high temps of wok cooking. For carbon steel woks, consider the thickness of the material. Ideally I've been told, an average person shouldn't be able to flex the wok when you press from the sides. I... read more

• Last updated 11/14/10 by ChefTalk.com

  by: Joe George   Gravy (grā'vē) n., pl. –vies  a. The juices that drip from cooking meat. b. A sauce made by thickening and seasoning these juices.  --The American Heritage Dictionary     It's as ubiquitous at a Thanksgiving feast as the turkey itself. Mashed potatoes would be nothing without it, ditto for the stuffing. Sometimes it's thin and sometimes it's thick but it's always there. I'm of course speaking of gravy.   But what is it, really? If you think about it, it's simply meat juice that has been... read more

• Last updated 11/13/10 by ChefTalk.com

        by Ruben Urias   The popularity of cooking in America has inspired many home cooks to attempt techniques that are all but forgotten.  Fortunately, many of these techniques do not substantially increase prep time, yet add immensely to the finished dish, not to mention the pride of the cook.  One such technique that will improve your poultry dishes is the use of trussing.      Trussing is the simple process of tying your poultry with butchers twine prior to roasting.  The process of trussing compacts your bird to give it an appealing, uniform... read more

• Last updated 11/13/10 by ChefTalk.com

  By Peter Martin   "Oh the weather outside is frightful But the fire is so delightful And since we've no place to go Let it snow, let it snow, let it snow"       Sammy Cahn's lyrics are sung countless times over the holiday season, and as lover of the winter season I couldn't agree more with his words, but as delightful as that fire is nothing says comfort and warmth as much as the smell of gingerbread baking in the oven.  The aromas of ginger and clove, the heady scent of cinnamon, and the deep earthy essence of molasses seems to rejuvenate and... read more

• Last updated 11/13/10 by ChefTalk.com

  Story and photos by Becky Billingsley   Long ago somewhere in Italy's southern coastal instep it became tradition to celebrate Christmas Eve with a long multi-course dinner to symbolize waiting for the birth of Baby Jesus. Today the Feast of Seven Fishes is enthusiastically continued by Italian-American families.     The fish part of the tradition comes from the geography of the place it started: it's near the coast where there is an abundance of seafood. In the late 19th and early 20th century when a surge in Italian emigrants brought Italian flavors to... read more

• Last updated 11/11/10 by adamfarren

  advertise@cheftalk.com   Brand advocates are created through support of ChefTalk's niche communities. ChefTalk's communities are where enthusiasts gather to discuss brands and products. Supporting brands are appreciated by these communities. Many of these members will naturally become your biggest fans. Fans of your brand influence others within the community and everywhere else: on and... read more

• Last updated 11/6/10 by Nicko

Urbani Truffle Thrills   Reviewed by Brook Elliott   Posh: adj. Elegant, fashionable, high falutin; typical of, or intended for, the upper classes.   When it comes to posh foods, it doesn’t take much thought to make a list which fits that definition: Caviar, champagne, fois gras, lobster---and, perhaps the poshest of the posh, truffles---come immediately to mind.   At one time, any of these foods was the sure sign of grace and sophisticated dining. Now they are, alas, so over-used as to be pitiful. Expensive ingredients strewn, willy-nilly, over any... read more

• Last updated 11/6/10 by Nicko

The "Buy, Sell, Trade" portion of this site is a private forum for registered members only.  Use of this area is at your own risk. ChefTalk does not monitor the postings on the site for accuracy or reliability, and makes no warranty as to the accuracy or reliability of any information posted on the site. ChefTalk does not guarantee or have information regarding the quality of any of the products bought or traded or acquired through the Buy, Sell, Trade area. The choice to participate, the terms of any transaction and the outcome are solely your responsibility. Deals... read more