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732 article submissions by the ChefTalk.com community.

Der Kuchen

It's 8:15 on a chilly November morning and I'm standing in a large empty kitchen stirring flour, yeast, and water in a small bowl and feeling a little stressed. I'm also thinking of my mother. She, of course, is not the reason I am feeling stressed; it's because of the busy day ahead of me. Though my mother has been gone for many years and the thought of her still comforts me. The recipe that I'm making—kuchen, or German coffee cake—is hers, and this is the reason I think of her at this moment.   Whenever I make this recipe I also cannot help but think of... read more

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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

How to, What To, When To Sear

How to, What to, When to Sear Jim Berman CCI       Searing is profoundly necessary in the contemporary kitchen. Quick hits of serious heat can be a formidable technique for the right ingredients. And you can get some outlandish results. So why does searing prove elusive to even some otherwise competent cooks?   Fundamentally, the searing experience should start with a screaming hot sauté pan and a trace amount of high temperature-tolerant oil. The pan, preferably steel or cast iron should be dashed with a coating of fat. I stay away from the non-stick... read more

Dry Brining

Dry Brining is about salting for flavor and moisture retention ahead of cooking instead of wet brining and the sort of diluted flavor some perceive from that technique.   This technique is best used on cuts of meat that have not been presalted, either with a salt solution, or koshering. You need to be in complete control of the amount of salt. You'll need to seek out minimally processed meat, poultry especially, for this technique. Generally speaking, poultry and lamb work best with this technique.   First, some definitions of terms, paraphrased or copied from... 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

No Apologies

  Apologies have no place in the kitchen. Every movement is intentional, each gesture purposefully calculated. Every stroke, thrust and exploit have been prescribed as part of the cooking ritual. So, if Server Cody carelessly walks to the aft of a cook without the requisite “Behind!” bellow and gets burned, then Cody has, well, a scar to share with his friends at the next barbecue, and he has learned that cooks do not alter their paths for the sake of Cody’s peachy-white arm flesh. If Catering Coordinator Lady Sarah-the-Meanie gets barked at for doing some asinine... read more

Krups Km 8150 12 Cup Programmable Coffeemaker

  Krups KM 8150 12-cup Programmable Coffeemaker   Donated by EverythingKitchens.com   Reviewed by: Brook Elliott   About 45 years ago came a revolution in American coffee making habits. Melitta made a big splash with its drip coffee making system.   It was a simple concept. Hot water would slowly ooze through a cone of ground coffee, steeping instead of boiling. This produced a clear, clean brew, with no muddiness or bitter oils.   Until then, most Americans made coffee in a stovetop percolator. A small minority, who’d been exposed to European... read more

Confessions of a Sell Out Chef

  • by PeteModerator

Written By Chef Peter Martin This past fall I found myself unemployed.  With the economy the in the middle of its downward spiral, this was not a good thing.  And being a chef in Wisconsin my prospects were few.  While job hunting I got a call from a friend who had recently made the jump from the restaurant world into the world of institutional foodservice.  He claimed that he was enjoying his job and the lifestyle it afforded him, and better yet, he knew of a position open in his company working as a food service director for the county jails, and felt I should... 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

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