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489 article submissions by the ChefTalk.com community.

What Is Sauerkraut

So you know how it tastes, but do you know anything else about Sauerkraut? What is Sauerkraut?Sauerkraut is cabbage that has been fermented in salt. Where did the word Sauerkraut come from? The word Sauerkraut means “sour cabbage” in German. Who invented Sauerkraut?Credit the Chinese for the creation of Sauerkraut more than 2,300 years ago. Originally it consisted of shredded cabbage that was pickled in wine. Workers building the Great Wall of China were among the first to enjoy it. Around the end of the 16th century, salt was used in place of wine in the fermentation... read more

Questions for Employers to Ask in Culinary Job Interviews

Interviewing for a back-of-house position in your kitchen or restaurant is one of the most important job responsibilities you have. Ensuring that your staff can perform their jobs from the beginning, whether you are working beside them or handling other tasks is vital to the health of your business. Keeping food costs down is important at all times, but especially in these economic times. Ask job candidates about their experience in this area. Do they already have tried-and-true methods that will save you money while keeping your quality high? Reducing food costs goes... read more

How To Make Latkes Potato Pancakes

Written by: Jim Berman CCI Some time in early fall, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken 'n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have never been... read more

Proper Poaching

Welcome back to class! Hopefully you have had a month of successful grilling! What have you grilled that was really great? Today, we are going to turn our attention from dry heat cooking methods (sautéing and grilling) and begin looking at moist heat cooking methods. Moist heat cooking methods use liquid or steam to transfer heat, thus cooking the product. In this class we will focus on one particular type of moist heat cooking--poaching. Poaching is certainly less practiced today than the methods covered in previous classes, sautéing and grilling. But poaching is... read more

Why You Shouldn’t Be Using Commercial Equipment in Your Residential Kitchen

The dancing flames of a large open gas burning commercial range seem to beg for a pot or a pan to be used, to create a scrumptious dish that will leave your family and friends ooh-ing and aah-ing. Perhaps a fabulous outdoor kitchen set up is part of your dream house, and a large piece of commercial equipment would complete the look. Or maybe, you want to upgrade your refrigerator or freezer to something with more oomph.   Think again.   Commercial kitchen equipment is not made for residential use. Let’s take a look at why:   Your home fire insurance... read more

Top 10 Least Well Known Culinary Herbs

Story and photos by Becky Billingsley     Anyone whose cooking skills goes beyond cutting a slit in a plastic wrapper and nuking a box for 90 seconds knows how to use fresh parsley, rosemary, basil and cilantro. Those who want to explore other flavors love seeking out new herbs.   Pete Gerace is a partner with Kris Reynolds at Inlet Culinary Garden in Murrells Inlet, S.C. Their business is a wonderland of greenery with leaves of various sizes, shapes and scents. They're all edible, and Gerace explained how some of the lesser-known varieties are flavor power... read more

Fish Descriptions Part I

ChefTalk.com would like to thank Chef Charles Weber of Riva Restaurant in Chicago, Il. for sharing some of his fast knowledge about fish. Recently Chef Weber put together a comprehensive document of fish descriptions for his wait staff to help educate them about the subject. At our last Chef's Journal we asked Chef Weber if he would share it with the ChefTalk community and he was more than happy to do so. The list is very comprehensive, in fact, the list is so comprehensive that we have broken it up into two parts. SEARCH TIP *(If you are looking for a particular... read more

Hunting Camp Cooking

If you belong to the first group, may as well stop reading right now. But if you believe in setting a fine table at hunting camp, then read on. What we'll be doing is exploring the problems and special conditions inherent in cooking "gourmet," given the restrictions imposed by time, location, and available tools and appliances.First thing to keep in mind is that you have to make some compromises. To be sure, I've been fortunate, in my work, to enjoy meals at some upscale hunting camps that would hold their own against anything served in a fine-dining restaurant. Such... read more

Discovering The Deli Cole Slaw

Discovering the Deli: Cole Slaw   Some time in the fall, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken ‘n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have... read more

A Simple How-To Guide to Making Risotto

  • by PeteModerator

  Risotto.  The mere mention of the word often strikes fear in novice cooks.  Only stir the risotto clockwise.  Don't scrape the bottom of the pan.  Don't add boiling liquid. Don't add cold liquid.  Don't add the liquid too fast or too slow.  Don't overcook it.  Don't under cook it.  The list of do's and don'ts go on and on and on.  With all of these stipulations, and more, it's amazing that anyone can turn out perfect risotto at all.  Luckily, risotto is not nearly that finicky.  Yes, there are a few requirements to making, and serving, the perfect risotto, but it's... read more

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