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

When Things Go Wrong A Guide To Fixing Kitchen Disasters

  • by PeteModerator

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

How To Cook Sweetbreads The Supreme Offal

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

The Advantages And Disadvantages Of Copper Cookware

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

Japanese Knives 101

There are several wiki articles here presenting classic basics of knives, but thus far they’re all out of date.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

Culinary School Resource

Work the line. Or not.

  Cooks aren’t heroes. A chef is no celebrity. The crew of a kitchen is a gaggle of socially awkward miscreants and hooligans. The only revelry is in our own heads and from the sideways glance of other cooks with culinary envy. We are in the spotlight of our own minds. To be perfectly clear, when you walk down the street wearing chefs’ whites, you are not being mistaken for wearing a bright blue cape and the paparazzi will not stalk you. Get over it. I cook for sustenance and to provide a bright moment in somebody’s day, if that. The food we prepare is to fulfill an... read more

Jackets And Toques The History Of The Chef Uniform

  Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, checked pants and double-breasted jacket. Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and worn without much thought. However, many may find that the origin and reasons behind traditional chef's attire are as interesting as it looks. Much of the chef's uniform has developed out of necessity. The jacket, for example, is double-breasted so it can easily be reversed to hide stains that may... read more

Mexican Food Recipes Carne Asada

by: Ruben Urias There’s no better way to welcome the Spring and Summer weather than with outdoor grilling. Everyone has their favorite dishes, and each culture has a popular item. Among Mexican food fans, carne asada tops the list! When cooked briefly over the high heat of an outdoor grill, these thin cuts of beef brown beautifully and develop excellent flavor. With additional seasonings, these humble cuts of beef become something memorable! The cuts of meat you need for making carne asada are most readily found in the butcher section of Mexican grocery stores... 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

Unveiling My Familys Secret Recipe For Homemade Hot Dog Relish

  Written by: Pam Grant   During the summer and into the fall, an activity in which most of us participate is grilling up hamburgers and hot dogs. Thousands of these tasty, hand-held culinary staples are eaten annually. One of the most popular toppings to adorn your hot dog or hamburger is relish. We are all familiar with the traditional, green, pickle relish. But the term "relish" can actually be used to include any combination of chopped or ground vegetables or fruits that have been pickled with a variety of spices and flavor combinations. Relish has been... read more

ChefTalk.com › Articles