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Facebook Connect Frequently Asked Questions

What does "Connect with Facebook?" mean? For a couple of years now Facebook has been offering a service to allow folks to sign into other websites easily without having to enter a whole lot of information everywhere they go. This system has evolved over time and we've integrated it here for our members' convenience. If you'd like to hear what Facebook has to say, check out their developer's guide and help pages.     Why is this on the site? The main benefit is an easy registration process for new members who discover this forum via Facebook. Traditionally,... read more

Stock

  One of the first lessons of any cooking course is learning how to make stocks.  Stocks form the basis of most sauces and soups.  A stock is basically the liquid that eventuates from simmering bones and/or meat with vegetables, herbs, & seasonings. Types of stock include beef, veal, chicken, fish, and vegetable. Let's peruse the stock making procedure.     Virtually all stock recipes instruct you to start with bones.  I prefer a mix of actual meat and bones.  I find the meat/bone combo to yield a deeper flavor.   For a beef stock I use cubed chuck steak.  Never... read more

Duck Varieties

There are three major duckling breeds available in the United States: White Pekin, Muscovy, and Moulard. Knowing the differences between the various breeds can help chefs and restaurateurs select the best kind of duckling for their menu or personal needs. *Information courtesy of The Duckling Council (www.duckling.com) White Pekin: The industry leader, comprising roughly 95% of national duckling consumption Mild flavor Data reviewed and approved by the USDA shows that a 3.5 ounce skinless White Pekin duckling breast has only 140 calories and 2.5 grams of fat... read more

Inspiration

Let me start be saying that great cooks, either professional or home, are made not born.  But why?  What gives someone that drive to learn to cook.  What makes someone say, "I could just boil this and eat it, or I could parboil it, then saute it in butter and it will taste amazing!"  The truth is that there is no easy answer to that.  Every person that has ever put on an apron and taken on the mantle of meal maker has different reasons for why he or she does that.  For some it is personal drive to be the best at what they do.  For others it comes from their past.  For me... read more

Packing in Festive Feasting (How To Make Fruitcake w/ Photos)

By Becky Billingsley   A densely packed fruitcake lovingly laced with grape juice is a memorable holiday treat with a creamy texture using this old southern method.   Holiday dishes served at the South Carolina coast have influences from several cultures (German, Scottish, Irish, French, African), but about an hour west of Myrtle Beach the roots run deep to 17th-century England. That heritage is found in a generations-old recipe called Packed Fruitcake.   Pulitzer Prize-winning author Julia Mood Peterkin (1880-1961) wrote about old southern ways in her books and... read more

Perfect for a cold winter's day: Mexican Hot Chocolate

With the weather still being cold especially in Houston, I was reminiscing about some of my favorite cold weather foods. One of my favorites when I was growing up was hot chocolate.  However, since I grew up in a Mexican household, we would often drink Mexican hot chocolate.  It is very similar to your everyday variety, except that traditional Mexican hot chocolate includes semi-sweet chocolate, cinnamon, sugar, and vanilla. In Mexico, hot chocolate remains a popular national drink. Besides the instant powder form, hot chocolate of this type is commonly sold in circular... read more

Amaretto Cheesecake Recipe

There is plenty of Amaretto so it has a very nice rounded almond flavour throughout.   Ingredients   3 tbls of Caster Sugar 3 tbls of Butter 85g Plain Digestive Biscuit (crushed)   200g Caster Sugar 450g Cream Cheese 450ml Sour Cream 3 tbls of Cornflower 2 tea spoons of vanilla extract 6 tbls Amaretto Spirit Pinch of Salt 4 Free Range Eggs   Method   Base   Preheat the oven to 180 C / Gas 4   Mix digestives and 3 tbls of caster sugar.   Add melted butter and mix again.   Press into a stringform tin (ideally... read more

Finding Comfort Between Two Slices of Bread

Finding comfort between two slices of bread   Jim Berman   There is probably more in print - and on television - about Pittsburgh's Primanti Brothers than every James Beard Award winner. Combined. And that is the last the time "James Beard Award" and "Primanti Brothers" will appear in the same sentence. In case you missed the article in National Geographic, the spots on Man vs. Food and the Jon Stewart Show or are not a 'burgh resident, then you probably do not know about Primanti's goodness. From the wall-hung catalog of about 20 meat/fish choices, the rest is... read more

An Orange Is An Orange Is An Orange

Imagine this: it's the middle of winter and something as sun drenched and vibrant as citrus fruits are in peak season. In a time when everything always seems to be in season, this may not sound that strange but it's true. Even foods that are as perpetually present in supermarkets as oranges indeed have an optimum period. Though as I write this column it's 8 degrees Fahrenheit outside and hard to imagine anything is actually in season. Oranges are a near-perfect food. One medium sized navel orange has just 80 calories, is cholesterol and sodium free and contains more... read more

Where Are The Employees

One of the questions many of my restaurant clients have asked me is, "Where are the employees?"With everyone howling about the labor challenge and so many restaurants competing for the same people, it's important to remember that our best recruiting strategy is employee retention.You've already found performers. Today's real challenge isn't finding new people, it's keeping the best ones we already have and making sure that they're feeling happy, challenged, fulfilled and excited about what they're doing. Why not focus the next six months on making the employees - the... read more

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