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526 article submissions by the ChefTalk.com community.

Kauai Coffee Company

If you were asked to name a commodity of Hawaii, you might likely respond with pineapple, or maybe even cane sugar.  However, with few exceptions, pineapples and sugar cane have not been widely grown commercially on the islands for years.  There is one item, however, that is not only growing, but thriving on the Hawaiian islands—coffee.    Hawaiian coffees are nothing new.  In fact, Kona coffee has enjoyed such storied success that it is synonymous with “Hawaiian coffee.”  Unfortunately, this generalization leads many to conclude that Kona coffee... read more

Zojirushi Home Bakery Supreme Bread Machine

  • by NickoAdministrator

  You will likely face weeping and gnashing of teeth by serious bread makers at the mention of the word bread machine. And most will say it takes the fun out of making bread all together. True, it probably does but it does allow the masses who are looking for a convenient way to produce a simple loaf of bread without all the chemicals and the big time commitment.     The idea of a kitchen appliance that just produces a loaf of bread started in the late 80’s and caught on very quickly with just about everyone that wanted easy bread at home. Now almost... read more

Tools Every Kitchen Needs The Essentials

Chefs get asked all kinds of questions. Recently, I received the following question: "Dear Chef Christopher-- I dream of being a great cook. What equipment should I have in my kitchen so that I can fulfill my dream? I want everything I need to be a great cook." For those who aspire to be the best cook they can be, having the proper kitchen equipment is paramount to maximizing success and limiting the frustration (you know, the kind you get when trying to whip egg whites with a fork and a small plastic bowl, or roast a turkey in a flimsy pan that's plainly too small--all... read more

Dry Rub Marinades

If the mosquito is the most ubiquitous phenomenon of the summer, surely the backyard barbecue runs a close second. And what the barbecue inevitably spawns is the marinade, that delectable emollient that at once soothes and enhances the fare of the evening. Most often a marinade consists of a moderately priced oil, an acid, such as wine or vinegar, and seasonings - a combination similar to a salad dressing. Food authorities preach that the acid tenderizes the meat, while the seasonings suspended in the oil flavor it. Until recently, recipes for dry marinades (most often a... 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

Sweet Potato Pecan Pie

Thanksgiving is the perfect time for soul food to shine, and one Southern chef has refined the traditional Sweet Potato Pie with another soulful seasonal favorite. Since Chef Teresa Thomas launched her restaurant called Southern Caviar in 2008, diners around Myrtle Beach, S.C., have been thrilled with her upscale versions of down-home Southern cooking. She learned her craft classically at Johnson & Wales University when it was still in Charleston, and then her Southern senses were honed at Charleston's famed soul food Mecca called Jestine's Kitchen. Now her signature... read more

On the Road with Dega Catering and the Dave Matthews Band

  When the kitchen is always in motion, how do you feed one of the biggest bands in the world? Dega Catering is the long-running food crew charged with fueling the Dave Matthews Band as the group snakes its way across the country during their nearly annual summer concert tours. Feeding the band members, riggers, drivers, stagehands, sound technicians and guests with restaurant quality food can be daunting. Executing the food that is befitting the demands of a rigorous tour schedule is a feat all its own. Fold in the desire to minimize a negative environmental impact,... read more

How To Use A Chef Knife Part III With Photos

Part II Basics with the chef knife Most chefs would probably agree that the chef knife is their most important weapon in the arsenal of kitchen tools. It is the professional chef's constant companion, a reliable side-kick. Aside from basic workhorse cutting, the chef knife is an extremely versatile knife capable of performing a wide range of different jobs. The chef knife can cut very delicate items as well as break small bones by using different ends of the blade. It can also dice, mince, or if necessary, reduce something to a virtual puree. I have even seen... 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

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

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