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471 article submissions by the ChefTalk.com community.

Trussing The Lost Art

    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 shape and help... read more

Malaga, a walk along tapa bars

- Málaga is this town in Andalucía where I always want to come back to for the past 30 years. Let's explain first that I prefer to reside in a nearby town, Torremolinos, which has a metro-style small train that travels continuously to Málaga in less than half an hour for only a few euros. It allows me to visit Málaga as many times as I like. Especially these last years, Málaga has grown into a place that seems to attract more and more city-trippers and other tourists... I heard Málaga many times being called "Little Barcelona", and that is so true! Málaga is not exactly... read more

Thanksgiving Gravy De Constructed

Written by: Chef 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 thickened. But while this may be... read more

Thanksgiving Libations

  • by PeteModerator

  America has come a long way since the days of jug wine, cheap, tasteless beer, and sweet sparkling "champagne."  I can remember, from my own childhood, holidays such as Thanksgiving and Christmas usually meant that the adults drank Cold Duck and Asti Spumante.  For those of you too young to remember, Cold Duck was a sweet sparkling red wine that was often used as an inexpensive celebratory beverage.  It was popular throughout the mid century but started to lose its appeal as American wine producers started to make affordable, quality wines and sparkling wines.  We... read more

Culinary School Resource

Espresso + Gelato: The first in a series on developing a coffee program

Affogato Jim Berman       Exploring the Marche region of Italy a few years’ back, Affogato shimmered to life for me. On a caffé menu, this unusual presence piqued my attention. The suave barista explained that a scoop of gelato was dowsed with a shot of espresso - an Italian version of a hot fudge sundae? And it was amore at first taste! And, well, I was sampling this amazingness whilst lounging on a gravel terrace overlooking the Piceno valley at sunset, so, naturally, it had to be good. Of course, it was good. Upon returning to the States, I had sought out the... read more

A Brining We Shall Do

In my XX number of years in the kitchen, believe it or not, I have never brined anything.  Well, I did once, unfortunately I brined a turkey that already had 8% salt solution enhancement, ACK!  It was a Thanksgiving of side dishes only, so I never tried it again, until now. All of the turkeys or parts thereof, that I have prepared, I’ve  just chucked into the oven and said a pray, oh please kitchen gods, let my meal be good this once?  Recently, I have been buying Jenny-O turkey breast tenderloins that are already flavored.  It took me till now to look at more than... read more

How To Make White Stock

    Stock. It is essential to serious cooking. Walk into any restaurant that aspires to prepare fine cuisine and you will undoubtedly see a large pot of stock gently bubbling somewhere in the kitchen. In French cuisine, stock is so important that it is called "fond," which translates into "foundation." Chefs frequently compare cooking (and culinary training) to building a house. As any architect knows, a strong foundation, while never really seen, is of greatest importance. If the foundation is weak, what is built on it will be unstable--especially if it is destined to... read more

My Evening With Durangojo

My husband and I took off on a month long car trip to celebrate our benchmark wedding anniversary.  As we were driving back home, both of us commented on how much we enjoyed ending our adventure with Durangojo, also known as Joey.  It was the perfect way to round out our month. We like Durango Colorado very much; we’ve been here a few times now, but this visit was something special.  First off, there was the hair-raising experience just to get there. We came in from Cheyenne Wyoming, through Wolf Creek Pass, over the Continental Divide in the Rocky Mountains.  Wouldn’t... read more

Polenta's Potential Predicated

Polenta. What is it exactly?  It sounds like something exotic and crazy.  But really, it is such a simple dish that has the potential to be extraordinary!  For those of you who grew up in the south, polenta is no more than Italian grits.  Now I know some will cry out that "Grits and polenta aren't the same thing!"  Well, yes and no.  You see polenta and grits share some very fundamental and basic attributes.  Polenta and grits are both essentially dried ground corn that is slow cooked in hot liquid to make a porridge like concoction.  Both can be cooked with water alone,... read more

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