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477 article submissions by the ChefTalk.com community.

Der Kuchen

It's 8:15 on a chilly November morning and I'm standing in a large empty kitchen stirring flour, yeast, and water in a small bowl and feeling a little stressed. I'm also thinking of my mother. She, of course, is not the reason I am feeling stressed; it's because of the busy day ahead of me. Though my mother has been gone for many years and the thought of her still comforts me. The recipe that I'm making—kuchen, or German coffee cake—is hers, and this is the reason I think of her at this moment.   Whenever I make this recipe I also cannot help but think of... read more

Emulsions When Opposites Attract

It’s a lazy, rainy, Sunday morning and you want a no fuss lunch for the family.  You’ve got cold cuts on hand so sandwiches become the obvious answer.  As you peruse the fridge you realize you’re out of mayonnaise.  Darn!  It’s pouring outside and you don’t want to schlep to the store in the rain for a stupid bottle of mayo.  Then you remember the cooking show where the chef made homemade mayonnaise.  You copied down the ingredients during one of those “I’ll have to try that sometime” moments.  You know.  You get the recipe, stick it somewhere and then never make it. ... read more

Maple Syrup Beyond Pancakes

At this time of year, cooks should be scurrying about in search of recipes using maple syrup as a seasoning. True, this elixir of the sugar maple tree is available on market shelves year around, and true, one can always get a pancake syrup blend of maple and corn syrups but there is something about the real essence and the excitement that comes with tasting a seasonal first. The tapping of the sugar maple in the northern and central United States (from Maine to Minnesota) and in southeastern Canada represents the first farm crop harvested in the new year. With it comes... read more

The Sorry Secrets Of Sweeteners

The other day I went to buy some of the individual bags of flavored waters for my kids. I was thinking that they would be preferable to the no-sugar-added juice boxes I normally offer to hydrate them in the car. Water, I reasoned, is always a healthier choice than juice. What a surprise, then, to see that one of the most popular brands of these water bags listed high fructose corn syrup as the second ingredient and sucralose as the fourth! Some believe our current epidemic of obesity and skyrocketing health problems including diabetes, heart disease, and cancer can be... read more

How To Cook Asparagus

There was a time when vegetables were available during specific seasons. Now with modern agriculture and transportation technologies this is becoming less true. It seems everything is "in season" all of the time if you are willing to pay the price and sacrifice quality. It is difficult not to succumb to the mountains of tomatoes and asparagus being displayed so temptingly at local grocers twelve months a year. But even if they are of reasonable quality in the dead of winter, there is nothing that can match the excitement and satisfaction of cooking and eating vegetables... read more

The Truth About Leftovers!

Let me preface this post by saying that I am not writing this as a warning or an expose.  I am just writing this as an informative piece on the business that is running a professional kitchen.  I just want to provide a little insight into how things work behind the scenes give everyone a little peek.  So, with that being said, I want to address leftovers.  On more than one occasion, I have been asked by a patron at many of the places I have worked at what exactly happens to all the food that is leftover at the end of the day.  The truth is that the answer is not cut and... read more

Fruits and Vegetables Our World

In our countries we have a lot of vegetables and fruits that may not hold other countries, or do not have the same uses or even unaware that they are not edible ... I want to connect our sense of adventure. I would like to know which fruits and vegetables you work? ... How work? And what preparations do you do with these? 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

Helpful Suggestions for Ordering Counter Side

So, let  me start this post by giving a little explanation.  Most people might be wondering why I, someone who works in the kitchen, would have a valid idea or opinion about ordering at a counter.  Well you see, where I work is set up to I am not only the one preparing the food, but I am also taking your order and serving you.  The way it works is that after I finish prepping everything, I set up a hot line where the customer comes up to a counter of sorts, look at the food and order it.  I think the purpose of this set up is that there will be a better connection from... read more

Camp Cooking Dutch Oven Cooking

After languishing as a footnote to culinary history, Dutch oven cooking is making a comeback. There are several influences behind this, ranging from the vast numbers of historic reenactors who use them on open fires, to the Dutch oven cooking competitions waged as part of the food-fight phenomenon that’s grown exponentially across the country. There are even a few inns that specialize in Dutch oven cookery. Dutch ovens are the most versatile cookware you can use. Name the cooking technique---from braising to baking, sautéing to deep frying, and you can do it in a Dutch... read more

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