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

The Amazing Cucumber

  1. Cucumbers contain most of the vitamins you need Every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.   2. Feeling tired in the afternoon, Put down the caffeinated soda and pick up a Cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that Quick pick-me-up that can last for Hours.   3. Tired of your bathroom mirror Fogging up after a shower? Try rubbing a Cucumber slice along the mirror, it will... 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

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

Pepper Profile Chipotles

Generally speaking, chipotle in English refers to any smoked chile pepper. The Spanish word chipotle is a contraction of chilpotle in the Náhuatl language of the Aztecs, where chil referred to the hot pepper and potle was derived from poctli, meaning smoked. The word was apparently reversed from Náhuatl, where it originally was spelled pochilli. Other early spellings in Mexico are tzilpoctil, tzonchilli, and texochilli. The most commonly smoked chiles are jalapeños, named for the city of Jalapa in the state of Veracruz. They are also known in Mexico as cuaresmeños, or... read more

Garnish: Not Just Gratituous Greenery

OK, so what is a garnish? What does that mean? Quite simply, a garnish is just something that makes food look better and gives a little pop. Most people think that garnishing food is only reserved for restaurants or the Martha Stewart types out there. I am here to let you in on a little secret. Garnishes don't have to be elaborate or hard. Even the simplest little touches can add a world of eye appeal to a dish or plate.   The basics of garnishing can be broken down into a few guidelines. First of all, your biggest allies are color and contrast. Food is beautiful.... read more

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 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

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

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

ChefTalk.com › Articles