• Last updated 3/8/10 by Nicko

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

• Last updated 2/16/10 by jdraz

Sweetbreads, the Supreme Offal We've seen everything good today ...... we even ate pancreas! - Ferris Beuller Sweetbreads are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They are the most versatile of offal meats and can be prepared using virtually any cooking method. They can be sautéed, braised, poached, grilled, fried, and even roasted. In addition to center of the plate entrees, sweetbreads can figure prominently in hot or cold appetizers, stews, salads, pates, terrines, and sausages. These tender... read more

• Last updated 2/16/10 by pcarnogoy

Brightly burnished copper makes some of the most beautiful cookware that you can have for your home.  But is it the right type of material for your kitchen?  We’ll discuss the advantages and disadvantages of copper cookware, to help you make your decision. Advantages of Copper Pots and Pans Copper is used by many professional chefs because of its superior heat conductivity.  Hot spots are pretty much unheard of in copper pots and pans, and you can reach very precise heats. What this means is that as you change the temperature on your stove top, the temperature of the... read more

• Last updated 2/17/10 by Cristina7

Culinary Student Forums Check out ChefTalk's Culinary Schools \ Culinary Students forum to research culinary schools and talk with other culinary students. Books For Culinary Students Below are a listing of some books that can give the prospective culinary student some ideas on what they can expect at culinary school and what schools are avialable.     So You Want to Be a Chef? by Lisa M. Brefere, Karen Eich Drummond, Brad Barnes   Introduces readers to the vast number of jobs... read more

• Last updated 1/28/12 by Nicko

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

• Last updated 9/6/10 by ChrisLehrer

There are several wiki articles here presenting classic basics of knives, but thus far they’re all out of date. Something has changed lately — something big. That’s the advent of high-quality Japanese knives. This wiki is intended to give you some fundamental information about these knives. There are a number of people on this website who know a great deal about Japanese cutlery, who ought to join in and fix or add things. Table Of Contents [if anyone can figure out how to make this clickable to skim through, please do so!] What’s The... read more

• Last updated 1/15/11 by Nicko

There are a number of ingredients that I often wonder how anyone ever thought could be edible, or even tasty. Olives are one of these as when the olive comes off the tree, it is unbelievably bitter. Artichokes are another. Who would have looked at this oversized thistle and thought "Maybe this thorny flower bud, if handled and cooked correctly, could be a succulent treat?" or "Maybe if I cook it and scrape the leaves between my teeth, I could be treated to a sweet vegetal pulp?" The artichoke still is a mystery to most. If you grab a thorny variety incorrectly, you... read more

• Last updated 2/16/10 by JackBlack

I really believe that food likes and dislikes are ingrained in your memory and on your palate at an early age. The sense of taste and smell are supposed to carry a person's strongest memories. This undoubtedly is one of the reasons home-style meals and "comfort foods" are such big business today. It's "comforting" to recall times gone by when things were simpler, before faxes, e-mails, and wireless everything. Food can really transcend time, for however brief a period. A kitchen in the winter with steamed up windows, for example, gives me vivid memories of when I was a... read more

• Last updated 12/14/10 by Cristina7

When I was training in some of the great restaurants in France, I was amazed that all the scallops we purchased were in the shell, much like you would buy an oyster or mussel. They were beautiful specimens--tight and extremely sweet. It was all a romantic picture until I had to open and clean several cases of them as fast as I possibly could (the only working speed in these kitchens). Don't be misled--it's a tough job that ultimately yields a proportionally small amount of scallops. But what a prized delicacy it is. What we actually eat is only a small part of the... read more

• Last updated 2/16/10 by ChefTalk.com

It is a common misconception – even among top chefs and foodservice professionals – that all cheese is alike and can be treated as such.  The truth is every cheese is unique, and how you handle and store it greatly affects its overall flavor and quality. The Wisconsin Milk Marketing Board and Wisconsin cheesemakers developed guidelines and recommendations for the proper storage of different cheese varieties. These simple rules for cheese storage and handling will help maximize the shelf life of your cheeses, while maintaining and enhancing its flavor. Cheese Handling... read more