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490 article submissions by the ChefTalk.com community.

Q And A Forum With Sara Moulton

Click here to go to the Q&A forum with Sara Moulton Sara MoultonChef, Cookbook Author, Television Personality One of the hardest-working women in the food biz, Sara Moulton has been juggling multiple jobs for years.  Admired by millions as the host of "Cooking Live,"  "Cooking Live Primetime," and "Sara's Secrets," Moulton was one of the Food Network's defining personalities during the outlet's first decade.  In addition to her work on the Food Network, the energetic Moulton has been the Executive Chef of Gourmet Magazine for the last twenty-three years.  She is also... read more

Oregano

Oregano Also called ORIGANUM, flavourful dried leaves and flowering tops of any of various perennial herbs of the mint family (Lamiaceae, or Labiatae), particularly Origanum vulgare, called wild marjoram in northern and central Europe, widely used to season many foods. The name is derived from the Greek oros, "mountain," and ganos, "joy." Oregano has long been an essential ingredient of Mediterranean cooking. Pliny the Elder thought it a remedy for bad digestion. The Greeks used it as a poultice for wounds, and Pliny recommended it for scorpion and spider bites. The... read more

How To Buy and Store Lobster

About a year ago I was asked to teach a class on how to buy, prepare lobster and this article and others to follow are a result of the notebook I put together for the class. This is part one of the class. Part two is  ​ I hope they are useful to members of ChefTalk.com   Best way to buy Lobster: Alive There are three ways to purchase lobster: Fresh Frozen Cooked   Important: Warning: Never buy raw uncooked lobster. All shellfish spoils rapidly once it dies.   When buying lobster, females are preferred because you get the roe (the eggs). The roe tastes... read more

The Design and Plan of Great Vegetarian Menus

I'm a relatively simple enough person. I started cooking in 1966, when I was 4 years old. My first dish was a classic fried egg sammie, made in a skillet. It was the kind where you cut out a hole in the center of a slice of toasted bakery bread and drop in an egg,. You fry it up nice and give it a flip. Flip it back to a plate and you're good to go. Anyway, I've been cooking for a long time. When I was in cooking school, the CIA as it was, I learned some very important but not necessarily intentional lessons. One of those lessons was that that there is a very large... read more

Time With The Kids Vs A Home Cooked Meal You Can Have Both

Believe it or not, today's mothers spend more hours focused on their children than the mothers of the 1960s did. While we like to hark back to the Leave It To Beaver halcyon days of mothers greeting kids after school with milk and cookies as an ideal for raising happy children, the reality, according to a University of Maryland study, actually looks better these days. Based on detailed time diaries kept by thousands of Americans, mothers in 1965 spent 10.2 hours a week focused on their children in activities such as reading with them, feeding them or playing games.... read more

How To Listen To Your Employees

Do you listen to your employees? Really listen? Letting employees talk is not the same as listening. You have to work at it, the same way you work at anything else you want to succeed at. Here are five things to remember that will make you a better listener: - Put your work away. As soon as an employee comes to you and wants to talk, put whatever you're working on away. Remove all temptation to do anything other than give your full attention to the employee. Listening means really concentrating - and for many, that's hard! - Bite your tongue. One of the first signs... read more

Seasoning Dutch Ovens Along The Way

November 1, 2002 - I left New Paltz, NY with mixed emotions. I had really wanted to stay over a few more days and visit New York City. However, I had been keeping a weather eye open and instinct told me that the weatherman was wrong. It was bright and sunny as I left the farm but when I had gone fifty miles I ran head on into a full blown winter storm complete with heavy snow. Fortunately, I had decided earlier that I would bypass the big cities as much as possible and headed West towards Scranton, PA. Just outside Scranton I turned South towards Harrisburg, PA driving... read more

Is Customer Service Getting Worse

When it comes to customer service, everyone has a story: the airline attendant who had no record of your seat assignment; the restaurant server who forgot you were allergic to walnuts; the telephone rep who swore at you when you called to check on an overdue order. These stories are fun to tell but infuriating to live through. Certainly, examples of bad service have been easy to come by for years but after awhile, you start to wonder why so many of us are fuming at front-line employees everywhere. After all, we live in a society that devotes billions of dollars to... 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

The Great Gingerbread House Construction Tour

Between preparing for the in-laws, hanging the lights, and wrapping presents, there is seldom time for those family traditions and activities that define the holidays. It is so often that we find food being the common link drawing family and friends together, with this time of the year holding no exception. It seems only fitting that up-and-coming young chefs, learning their trade with eagerness and creativity, should be the ones to provide this brand of closeness to those in their own communities. To answer this call, Delcastle Technical High School's own Cooks and... read more

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