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492 article submissions by the ChefTalk.com community.

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

Fond

Caramelized drippings left in a pan after roasting or sautéing. Generally where much of the flavor of a particular dish originates. read more

Sage1

a say has been said once "if you have a sage upon your garden you do not need a doctor!"  all type plants are used upon cooking and usage are known just for their degustative points,,,, but here are inside of what some of them can do!.                 Sage Variety: red sage, Purple sage,, golden sage, common or dwarf variety Part use: leaves, flower, seed. Actions: astringent, tonic, stimulant, cleanser, anti-septic, relaxant,   Apothecary: The name Sage came from the Latin name meaning Save or salvation, it is said to render Men or women... read more

Subscription Tutorial

Subscriptions are the way to personalize your experience so you can be kept abreast of only the changes that you care about. You can subscribe to forum threads, users whose content you enjoy reading, Wikis, etc. This way, each time you visit your home page you can see what has changed that you care about, without having to sift through stuff you don't. Additionally, you can get subscription content in immediate, daily, or weekly emails if you like.   Learn: Add Subscriptions View Your Subscription Content Edit or Remove Your Subscriptions Change... read more

How To Make Bread

by: Chef Jim Berman Far better is to knead than be in need as it is a much better condition to be resting dough rather than resting ones feet. And certainly tugging, pulling and otherwise manhandling yeasty dough is preferred to tugging and pulling a rusty lawnmower through a not-so-well manhandled back yard. Bread baking is the great Jacuzzi that lives with us all; give up the chic spa with reckless abandon as rejuvenation and meaningful solace comes from starting a loaf of bread, manipulating it and watching it come to fruition. It is not a rush nor is it a burst of... read more

The Juicesizer

Check out this video from ChefTalk's newest sponsor, Juicesizer!  They're looking to share their new easy-to-use juice squeezer with you.  Take a look at the video below and visit their page here.     read more

Extra Virgin Spanish

Describe 'Extra Virgin Spanish Olive Oils ' here   The Iberian Peninsula has always had Olive Oil, stated Basque Chef and Mentor Luis Irizar, the founding father of today´s Basque cuisine. However, over the last fifty years, our understanding and knowledge of it has been revolutionised.   Irizar told me that this quiet revolution he has observed follows as such, " For much of the past century, Extra Virgin Olive Oils were a rustic product, often made without any sense of the numerous varieties utilised. Irizar continued, while speaking of the post war ( W.W.II... read more

Tips For Healhty Eating

Have you ever heard the saying never trust a skinny chef?  Well, you can trust me on this one.  As soon as I began my career in food, people would always ask how I stayed in shape when food was my business.  It's because of two reasons: 1. Good food is naturally good for you, and 2. I eat pretty much anything I want, just not all I want.  I love fresh fruits and vegetables because they taste good and add color and texture to my plate.  Of course, now and then, I will feel the need to cut back. When I do, I rely on the following strategies to rid myself of any meals that... read more

On Fad Diets

Last night I was at a gathering with a bunch of my wife's teacher coworkers.  During the multitude of different conversations that we had the subject of food inevitably came up and along with it different ways of eating and even dieting.  One of my wife's coworkers mentioned that she no longer ate beef, chicken or pork, make herself a "mostly vegetarian" since she still ate fish and seafood. This was all find and good since she was contentiously making that choice and not really "dieting".  Another then mentioned that she and her husband have been trying out the "paleo"... read more

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