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700 article submissions by the ChefTalk.com community.

Chef Knives How To Really Use Them

Part I Basics with the chef knifeI teach a lot of cooking classes. Without fail, at some point early on in the class, the following scenario transpires: I pick up my chef knife and mindlessly chop something. Maybe I just roughly chop up some vegetables or possibly reduce an onion to a finely minced mass. I have been doing it for years. . The knife feels comfortably familiar in my hand. My chef knife and I are and have been good friends for a long time. My left hand works in rhythm with the knife as it guides each cut. It's no big deal. Or is it? As I am chopping, the... read more

Is Silicone Cookware Safe

Dear Debra ~ I am looking for material(s) that works well as a non-stick baking and stir-frying surface and that will not harm my family. What do you think about silicone bakeware for environmental and health issues? I know Teflon is dangerous but what about silicone? L. G.Alameda CA Silcone bakeware and other kitchen utensils are safe to use. Silicones are made chemically by creating a "backbone" of silicon (from common sand) and oxygen molecules, a combination that does not occur in nature. Then various other synthetic molecules are added branching off of the main... read more

Food Photography For At Home Cooks

By: eastshores A lot of people that really love food, like talking about it online. If that weren't the case, cheftalk.com might be reduced to just a professional discussion board with a post a day discussing the latest professional equipment, or religiously zealous debates over which knife manufacturer is superior. So to fulfill this need, many have turned to online blogging, or something like cheftalk, where they can go and share with others their unique take on food. One thing is certain, images go a very long way toward expressing those food experiences. I... read more

Keeping Great Employees

  Keeping the best people on the team is critically important. Take a bit to think about the gravity of having good kitchen kin at the most vital times. When the printer is vomiting tickets onto the cutting board and the GM is freaking out about the gluten-free demands of table 21, who is best to be standing by? Does loyalty want to be questioned at that time? Or does the discussion about a pay raise make for a jagged moment? What about not getting the schedule just right for the line cook that needed off for his kid’s birthday? How is this band of brothers and... read more

How To Make Ice Cream Without An Ice Cream Machine

There are a number of ways to make ice cream without a machine. Perhaps the easiest is to use a regular freezer and stir at intervals. The fastest is to mix the base with a couple volumes of liquid nitrogen, which gives you ready to eat ice cream in ten seconds. It's helpful to understand what the ice cream mixing machine does, in order to consider what you need to do to get a suitable product. Consider the clasic hand-cranked sort. The basic idea is that the dashers agitate the ice-cream-to-be, while the can rotates in the ice/salt mixture. The dashers agitate the... read more

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  • by NickoAdministrator

Need help? You've come to the right place! This page has links to all the resources you need to get the most out of this site. FAQ All else being equal, start with the FAQ and see if your question is answered there. We've covered a range of topics, from how to change your password to details on how tags work.   Your questions may also be answered in one of our Tutorials: Community Profile Tutorial - learn how to edit your Community Profile, edit Your List, change your avatar, edit your Account Details, and change your password.  Discussion Forum... 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

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

How To Make Marinara Sauce And Tomato Concasse

by: Chef Jim Berman Mar- latin, sea, pool. "Marinara (noun): sauce for pasta; contains tomatoes, garlic and herbs (http://define.com/marinara)." So, where does the sea fit into the picture? In discovering the land of tomato sauce invention, marinara takes us to Naples, on the west coast of Italy. Coast. Sea. Tomatoes do not grow in the sea. Rather, the fishermen whom were fed pasta with marinara made their living on the sea. Marinaro, sailor. Or so goes the tale. Makes sense, though. Sure, tomatoes were a South American, specifically Peruvian, import, but that is... 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

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