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743 article submissions by the ChefTalk.com community.

How To Cook Duck With Illustrations

Serving medium rare to medium slices of duck breast has been the rage in restaurants from coast to coast for years. But how many times is this same duck served with a thick layer of tough fat crowning each slice? I imagine the response might be "very often" . Maybe you thought that duck (or rather the skin) was naturally chewy and best trimmed from each slice prior to consumption. About 10 years ago, I met Burt Culver, CEO of Culver Duck Farms. Burt has always had a mission to teach chefs how to cook duck breasts so that the meat remains medium rare to medium while... read more

Thanksgiving Left Overs

Well, here it is November already (can you believe it?), and being a chef/food writer I feel compelled to offer the obligatory turkey article. And as I do, a quote comes to mind. Some years ago while attending a seminar at the New School in NYC one of the speakers was Nach Waxman, owner of the literary cookbook store, Kitchen Arts and Letters. When he sat down he gave the room a long sweeping look and then said, "We do not live in a recipe deprived society." He paused, and then repeated himself; insinuating that there are too many recipes for the same thing and... read more

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Thanksgiving Libations

  • by PeteModerator

  America has come a long way since the days of jug wine, cheap, tasteless beer, and sweet sparkling "champagne."  I can remember, from my own childhood, holidays such as Thanksgiving and Christmas usually meant that the adults drank Cold Duck and Asti Spumante.  For those of you too young to remember, Cold Duck was a sweet sparkling red wine that was often used as an inexpensive celebratory beverage.  It was popular throughout the mid century but started to lose its appeal as American wine producers started to make affordable, quality wines and sparkling wines.  We... read more

Star Chefs Whats Real And Whats Not

Star (stär), n. 1. Any of the luminous bodies seen in the heavens. 2. A conventional figure having five or more points, representing a star. 3. A person of brilliant qualities, who stands out pre-eminently among their peers.Webster's New Collegiate Dictionary Chefs are not rock stars. Chefs are managers, business people, and sometimes entrepreneurs, but mostly chefs are cooks, at least the good ones are. But the media insists the contrary. Take the latest issue of Gourmet Magazine (October 2003). Here's one of the most well-known and respected food and dining... read more

Q And A Forum With Gale Gand

Gale Gand is the executive pastry chef and partner of  the renowned four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant Tru with culinary partner Rick Tramonto. She was recognized in 2001 as Outstanding Pastry Chef of the Year by The James Beard Foundation and Bon Appetite magazine and in 1994 as one of Food & Wine's Top Ten Best New Chefs. Gand has a BFA from RIT and attended culinary school at La Varenne in Paris before opening Trio, Brasserie T and later Tru, which celebrates it's 10th anniversary in 2009. An accomplished cookbook author... read more

Canola Oil

Leave it to the Canadians to transform "industrial rapeseed oil" into one of the world's most prized cooking oils. How could oil one uses to make machinery hum possibly be made consumable? Well, after fifty years of plant breeding and research, what should appear but a highly regarded cooking oil under the more appealing name of canola oil. Under its new name, rapeseed oil has become the third most important plant-extracted cooking oil ranking only after palm and soybean, and surpassing old-timers like peanut, cottonseed, and sunflower oils in worldwide production.   ... read more

How To Make Old Fashioned NY Sour Corn Rye Bread

I love rye bread. Buying great rye bread here in NYC is easy. Making it is a different story! Here are my attempts to create an old fashioned NY Sour Corn Rye. First up is my latest attempt. It part of the Magnificent Maggie Glezer Adventure, and id awfully good.     This is the real deal, tight crumb, chewy crust, big flavor!       First things first, converted a firm starter a la Maggie, to a rye starter with two rye feedings.     Here's a little departure from Izzy's NY Rye, which is now a close second in my heart. The "ferments" for only 15-20... read more

I Met a Guy Named Jim, Just in Time

  I met a guy named Jim. I was sitting at the bar at the restaurant and I met a guy named Jim. The snow was that grayish, murky slush that is neither pleasant nor entertaining. Late February and nothing is fun. The flurries have lost their appeal. Now the weather is an annoyance and warmth seems so very far off. There is that bone-chilling cold that riddles everything with a nervous anxiousness that simply can not be warmed or comforted even with tequila. It just keeps coming back, that cold. But I met a guy named Jim on a day that I needed to meet somebody to restore... read more

Vande Rose Farms Products

"Give us the luxuries of life, and we will dispense with its necessaries."  –Oliver Wendell Holmes The economy is stagnant, but our appetite for the opulent does not wane.  Certainly, four or five dinners out each week may be but a fleeting memory; cross-town jaunts just for the sake of doing so may be out of the gasoline budget; the newest iPod may be a purchase held off in anticipation of winning the lottery. But, we still like to eat well, be it at home now rather than in a white tablecloth restaurant. The best ingredients are still readily available and we have an... read more

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