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745 article submissions by the ChefTalk.com community.

An Explanation of Mise-en-place.

When you discover you have an interest in cooking and begin conversations with those who cook professionally, the term mise-en-place often comes up quickly and can be said almost automatically, as if it is a term as universally understood as any other. If you press for a more complete explanation, the response can be as simple as “everything in its place” or “having everything ready before you begin cooking”.  These replies don’t really convey the all encompassing nature and importance of the meaning behind the phrase.     Whether you cook for no one other than... read more

Tea 101: A Beginner's Guide Part I An Introduction to Tea

  • by PeteModerator

  If you had told me 1 ½ years ago that I would be writing a Beginner’s Guide to tea, I would have laughed.  To me, tea wasn’t a “thing.”  Sure I drank it when I went to Chinese or Japanese restaurants, or I’d brew up a fruity, herbal tea when I wasn’t feeling well during the long, cold winter months, and of course, during summer there is always a pitcher of iced tea in the fridge, but that was about the extent of tea in my life.  Then one day I wandered into a tea shop in the mall.  There, on the back wall, were tin after tin of loose leaf teas with names such as... read more

Red Wine And White Meat

The fourth Thursday of November will always be Thanksgiving but if you're an oenophile, it's the third Thursday that you look forward to.  That's when Beaujolais Nouveau, the vinicultural herald of the holiday season, is released.  Let's take a tour of Beaujolais before returning to this specific and festive wine.Beaujolais, (boh-zhuh-LAY), like most French wines, is named for the region of France, not the grape, from which it emanates.  Beaujolais is a 35 mile strip of granite hills, containing over 55,000 acres of vineyards, between the towns of Lyons and Macon in... read more

Chicken Salad - A Lesson in Presentation

  • by PeteModerator

  One of the most important lessons I learned as a young, professional chef was that presentation is everything. Even in the finest of restaurants you can serve the most mundane of foods if you create a spectacular, or beautiful, way to present it. Soups were a classic example of this. Many of the soups we made, at some of the best restaurants, I worked at, in Chicago, Atlanta and New Orleans, were soups that people make at home every day. The only difference was in the presentation. Vegetables were not roughly chopped, but meticulously cut into perfect little cubes.... read more

Review Tutorial

Learn: How To Write A Review How To Edit A Review What Makes A Great Review? Can I Review My Own Products or Business I Am Connected To?     How To Write A Review Navigate to the page of the item you would like to review. Click "Write a Review"  There is a link near the top for this, or a button under the user reviews. The review creator has a few different fields.  In order to submit your review, you MUST fill in a Review Title, an Overall star rating, and a Full Review.  You are more than welcome to add Pros, Cons, other star... read more

Buttermilk A Recipes Homely Child

Only a mother would see her homely child as beautiful and only a devotee could love a glass of buttermilk. Thick and lumpy often with bits of butter, it oozes down the sides of an empty glass leaving a grainy film behind. But don't go screaming off into the night. There's more to this homely child than meets the eye. Lurking beneath the blemishes of what most believe to be the dairy family's black sheep is a vibrant, nutritious, and superb flavoring agent. There is no doubt that its name is disarming. In the early days, buttermilk was the milky liquid left from... read more

Peanut Butter Banana Pie with Pretzel Crust

  • by PeteModerator

  This past weekend I celebrated my 40th birthday. I wasn’t nearly as traumatic as I thought it would be. Sure, I’ve come to the realization that I’m not as young as I used to be, but I also came to the realization that you are only as old as you feel. I certainly don’t act and feel like I thought 40 year olds act and felt, when I was a teenager.   The weekend was rather low key. No major party, just good times with family. My parents made the trip up from Indiana and my brother and his wife came up from Madison, WI to help me celebrate, and to have our family... read more

Tea 101: A Beginner's Guide Part II The Basics

  • by PeteModerator

  In Part I of this series I introduced you to the world of tea.  In this part we will explore the basics of tea; purchasing, storing and brewing.  Of these topics, brewing is the most complex, and this is where many opinions can be found, many of which claim that they are the best, or only way to brew proper cups of tea.  I try to not get too caught up in the minutiae as, to me, brewing and drinking tea should relaxing endeavor, but there are certain guidelines regarding steeping times and temperatures that do need to be followed in order to brew a good cup of... read more

Milanese Creamy Pesto

Hi ho, TheBEEF! here with a simple Eyetalian style dish that is not as oily as standard pesto sauce. The number one complaint I get from a lot of people involving pesto is that it is too oily and it is messy etc... This is mostly true and many restaurants have removed Pesto from their menus because of such rumors and foolishness.   Now, (edit because it was longer ago than thought) thirteen years ago I was in Milan (northern Italy) and this crazy old Italian chef had a restaurant on the outskirts of the city and I made it a point to come to his restaurant. Well, I... read more

Preserving A Hot Trend

A classic way to enjoy figs is as preserves, and chefs throughout coastal South Carolina make them since the area has a prime climate for bumper fig crops. They start turning ripe in July, and the crop continues through August. Pastry Chef Tina Spaltro of the Marina Inn at Grande Dunes in Myrtle Beach, with encouragement from Executive Chef James Clark, figured out how to turn a lot of figs into delicious batch of sweetness. Making the preserves during the late summer of 2009, she says, was a spur-of-the-moment project that turned out well. "It was just a... read more

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