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466 article submissions by the ChefTalk.com community.

Introduction To The Anti Griddle

  Session One: Temper Temper   Written and Performed by Michele E Brown, CB Photographs by Cari Avit, Collin College            This beautiful PolyScience® Anti-Griddle was delivered in a big brown box. No special assembly required; no Swedish-to-English assembly  instructions with bags of screws and one-time use tools. Just the Anti-Griddle and its protective cover.   No-nonsense yet elegant, the Anti-Griddle looks like a box with air vents. There are no intimidating or fussy controls. The operating manual, too, is straight forward: lightly... read more

Meals from the Masters

  Meals from the Masters A culinary fundraiser benefitting Meals on Wheels Delaware Jim Berman CCI   Hawaii. England. British Virgin Islands. New York. Colorado. Illinois. Chefs from far and near converge in the usually-passed-over-as-a-culinary-hotspot of downtown Wilmington, Delaware for a weekend of good spirited culinary camaraderie, food with purpose and the predictable after-hours debauchery. The mission is to bring donors to the tables of some of the country’s best chefs to ante up support for the good folks of Meals on Wheels and their saintly... read more

Pickle Me This

    "Preserving was almost a mania with Mrs. Bergson....When there was nothing to preserve, she began to pickle."  --Willa Cather, 'Death Comes for the Archbishop' (1927)         I'm the type of person that tends to wonder a lot, and I've been this way as long as I can remember. Being an avid bicyclist, for example, I often wonder what it was like before the advent of the automobile. People traveled less, no doubt, and worked close to home—indeed, to travel 20 miles may have taken the better part of a day. Now you may be wondering what this has to do... read more

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

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