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467 article submissions by the ChefTalk.com community.

History Of The Toast

One may find this hard to believe, but humans have been toasting things since the beginning of time. Man discovered early on that the only way to separate the edible part of the grain from the husks was to toast it. Deliberate toasting of the grain would make it digestible and improve its taste considerably. The early oven resembled today's seashore clambake; a pit was dug, lined with flat stone, and a fire was set. Then the cinders were brushed from the rock, which left the pit very hot. The baker would lay the stalks of grain on the rocks and roast them until the grain... read more

The History Of Coffee

The Bean and the Hungry GoatHere's a question to ponder: what beverage, when consumed in moderation, intensifies a person's concentration, alertness, and increases their ability to process information? If you guessed a specific herbal tea, carrot juice, protein shake, or other "health food drink" (legal or illicit) you're wrong.  The beverage of course is none other than a good cup (or two, or six) of caffeine-laden coffee. Sometimes considered a "vice," coffee is reputed to do all these things and more; besides tasting good, researchers in recent years have done... read more

Community Guidelines

  • by NickoAdministrator

Forum Rules Registration to this forum is free! We do insist that you abide by the rules and policies detailed below. By registering and using this site, you agree to the below terms of service. ChefTalk.com Community Guidelines Welcome to the ChefTalk.com community. Whether you are "browsing" our educational articles or discussing issues in the discussion forums, we are glad to have you here. To ensure that you have a positive experience, please take a moment to read though the following guidelines. By abiding by them, we can all enjoy interaction with others at... 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 use tender... read more

French Toast For Two Please

by: Chef Jim Berman The sweet, syrupy smell of falling aspen leaves, barely crinkling under your feet. Overly juicy, ripe-right-now Fuji apples exploding all over your chin. The wash of tingling of somebody saying "I really like you" for the first time. The closet-fresh, just-risen-from-summer-hibernation comfort of your favorite sweatshirt with the threadbare sleeves and stretched head opening. Coffee with a splash of hazelnut liqueur topped with way too rich whipped cream. Two slices of squishy-in-the middle, gently tanned French toast with each little pocket over... 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

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

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

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

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

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