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743 article submissions by the ChefTalk.com community.

Santoku

The Japanese term santoku [三得] means “three virtues,” which has a distinct Buddhist connotation. Somewhere around 1920 or so, this term was applied to a hybrid Western-style knife, manufactured in Japan and constructed with the modern Japanese housewife in mind. Far more recently, the term has come to refer to an approximate blade shape that has gained a large market-share in Western, perhaps especially American, home kitchens. Despite the hype and advertising schemes applied, the knife in question is in no reasonable sense traditional to Japan. No clear figures are... read more

A Guide To Substitutions For Herbs And Spices

  • by PeteModerator

Written By Chef Peter Martin As foodies, we are very lucky that we live in today's world.  Never in the history of mankind have we had access to so many foods and cuisines.  It's not uncommon to eat Chinese food one night, Italian the next, and Mexican the following night.  Even in the smallest of towns you can find at least 1 or 2 of these more common ethnic cuisines.  In major metropolitan areas, the choices are even vaster, with choices ranging from Thai, Ethiopian and Peruvian to Russian, Japanese, and all manner of European cuisines.  Grocery stores have even... read more

Soda Siphon The Forgotten Kitchen Tool

Perhaps the one tool that can give you an edge when presenting certain dishes and drinks. But this tool is almost never found anymore. The most common place used to be the bar, but since the new generation of Franchise Eatery barkeeps has come along, they all reach for the soda gun! While I understand the grind out the drinks mentality, I am surprised to see a lack of younger bar keeps picking up the traits involved in serving a proper drink. Order a scotch with a splash of soda, the gun, the gun, the gun! What happen to pride in the craft? But enough on Barkeeps that... read more

Becoming A Professional Chef

Heat, Chaos, Desire & Life In The KitchenStanding before a large hot flattop, which bears the weight of a half dozen Flintstone-sized pots, sweat runs down my face. The cast iron radiates more heat than the already overburdened exhaust fans can handle. Every surface in the hundred-year-old kitchen seems to glisten with heat. The temperature is hovering in triple digits, yet I wear the traditional chef's uniform of double-breasted coat with long sleeves, long bib apron, black pants, and cotton toque. It's often perceived that this attire is for appearance, and while this... read more

Dashi

Dashi (出汁) is arguably the most important fundamental ingredient in Japanese cooking, the basis of misoshiru (miso soup), sauces, and simmering liquids. It is an infusion (like tea) best thought of as comparable to stock. Like stock, dashi is best made rather than purchased, and indeed most of the premade or semi-premade dashi that you can find is mediocre at best: premade dashi is to dashi as a bouillon cube is to stock. Fortunately, dashi is not difficult to make, though finding good ingredients can be tricky.   Ingredients There are only three ingredients in... read more

How To Create Better Food Photographs Part 2

This article was created and edited by devoted ChefTalk user Bonbini - thanks! Last time I talked a bit about getting to know your camera. Here's the link  www.cheftalk.com/wiki/how-to-create-better-food-photographs if you haven't read it yet. The next step is to understand the basics and explore a few techniques. Understand the basics and techniques My approach to food photography is very simple. I tend to get my shots as quickly as possible so that I can enjoy the food I made. Understanding the basics, like how to light the food and set up the shot properly helps me... read more

History Of Chinese Noodles

Whenever I mention that I write on the history of food, someone is bound to ask "When was pasta invented?" For Europe, that's a tricky question to answer. For China, though, we have a pretty good idea: about 300 BC. We have it on the authority of Shu Hsi, an official editor of ancient texts and one of the most learned men of China. A pasta enthusiast, in about 300 AD he composed a poem "A Rhapsody on Pasta." Although today we don't think of poems as culinary reference works, they were back then. Shu Hsi's rhapsody was effectively a pasta encyclopedia. The Chinese... read more

Mexican Food Recipes Flour Tortillas

By: Ruben Urias   It’s all about the tortilla!  Whether you are munching on the tiniest of palm sized corn tortillas for tacos al carbon, or a giant sobaquera or sonorencia for a tasty burrito, the ever versatile Mexican tortilla has penetrated the menus of restaurants and homes alike.  In fact, it has gained such popularity in America and elsewhere that even fast food giants—for better or for worse—have embraced its utility.    However, despite their wide-spread use and popularity, many people have never tasted a fresh made tortilla.  Sadly, their tortilla... read more

History Of Chef Titles

Defining The Different Titles In The Kitchen Our first class session of culinary 101 will answer a subject that many of our ChefTalk viewers have been asking about--what the different positions or divisions of the kitchen are. We will define each of the classical kitchen positions. Not every professional kitchen has a different person for each of these positions (i.e. in smaller establishments often one cook might perform the responsibilities of several different stations or positions). Chef: The term literally means "the chief" in French. Every kitchen has a chef or... read more

Nape

Means to coate with a sauce. read more

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