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461 article submissions by the ChefTalk.com community.

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 use tender... read more

Searching For The Perfect Cup Of Coffee Part One Costa Rica

Dateline: December 1, 2000, San Jose, Costa Rica Searching For The Perfect Cup of Coffee PART ONE One of the great advantages of working as Chef on board a luxury charter yacht, has always been meeting interesting people from around the World. This past Summer in Alaska, was no exception. I met one person particularly who's expertise, and knowledge about coffee has surely changed my life forever. It began quite innocently enough as the yacht M/V Explorer pulled from the dock in Juneau, Alaska for a week long charter to Sitka. Our six guests had just started... read more

Cooking For Your Best Friend

By Pam Grant      As professional and non-professional cooks, we all have one thing in common here in our Cheftalk community, we love to cook, or at the very least talk about cooking. Ok some of us just like to eat, but no matter the severity we are all tied together somehow by food. I would be willing to wager that many of us have another love in our lives besides food. The one thing that keeps you warm at night, greets you warmly when you come home at the end of the day, and waits anxiously to see what wonderful culinary masterpiece you will bestow upon them each... read more

How To Make Bisque

by: Chef Jim Berman The seventeenth century was a turning point for soup. Bisque was no longer made entirely of pounded pigeon or boiled game and garnished with crayfish. In fact, the crayfish took center stage. And, not surprisingly, the color of this classic soup turned pink. To get it straight, a bisque is defined as a cream soup, usually seafood-based and, classically, thickened with rice. There. I said it. I acknowledge that there should be some type of crustacean swimming about and rice, in one form or another, holding the goods in place. However, like the laws... read more

April 2010 Cheftalk Com Newsletter

Q&A With Chef Mario Batali We are excited to announce that coming to the ChefTalk.com forums on May 11th, 2010, is super Chef Mario Batali for an exciting one day Q&A forum. The forum will open Sunday, May 9th, 2010, for questions and Mario Batali will join us on Tuesday, May 11th, 2010 to answer as many questions as he is able.      Post your question in the forum and you will automatically be entered to win one of 5 copies of Mario's new book, "Molto Gusto Easy Italian Cooking." Winners will be randomly picked and announced after the forum. Once the forum is open... read more

Buy Sell Trade Rules

The "Buy, Sell, Trade" portion of this site is a private forum for registered members only.  Use of this area is at your own risk. ChefTalk does not monitor the postings on the site for accuracy or reliability, and makes no warranty as to the accuracy or reliability of any information posted on the site. ChefTalk does not guarantee or have information regarding the quality of any of the products bought or traded or acquired through the Buy, Sell, Trade area. The choice to participate, the terms of any transaction and the outcome are solely your responsibility. Deals... read more

Asparagus The Herald Of Spring

Chefs and gourmets the world over eagerly await the arrival of spring.  No other time of year can match the bounty of fresh fruits and vegetables available.  Many will only be obtainable at this time.  Asparagus is available year round but it's peak season runs from February through June.  Thus, it is one of the earliest harbingers of spring and an indispensable commodity on all seasonal menus.Asparagus, a member of the lily family, probably originated in the Eastern Mediterranean.  Because it is found wild in so many areas of the globe, some uncertainty exists as to... read more

Book review: Food from many Greek Kitchens by Tessa Kiros

  In Greece, food is much more than mere sustenance – it is an expression of the exuberant Greek character, as much a part of the culture and flavor of Greece as blue and white seascapes, twisting cobbled streets and the ‘wine dark sea’.   Tessa Kiros’ sumptuous, gorgeously illustrated book reflects all of that, all those centuries of ‘Greekness’, brought together in recipes for baklava, honey cakes and galaktoboureko. Just thinking about these foods and their redolent, romantic names makes you long to be looking out over the Aegean from a white washed sun... read more

Nicoise

These small olives from the south of France have a medium brown color and have an excellent refreshing olive flavor. The little flesh surrounding the pit is somewhat difficult to remove. read more

Groups Guidelines

About Social Groups Social groups allow forum members to create "clubs" to discuss topics of shared interest.  It gives members with similar interests a place to gather and share information in smaller groups.   Each group has its own dedicated group page.  The page includes a list of members in the group, a description, a dedicated forum, and a gallery.  All content in all Social Groups is publicly visible, but only group members may contribute content and participate.     Social Groups Rules The rules for the groups are the same as the rest of the site:... read more

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