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470 article submissions by the ChefTalk.com community.

Passion of a chef

Passion of a Chef   With the advent of the internet, food channels, cooking shows, and celebrity chefs on TV, cooking has suddenly become some sort of glamorous. Out of the blue, culinary schools are springing up like mushrooms, packing to the brim with eager-eyed youngsters looking for a quick and easy road to fame and money.           But is it really that easy?   Passion of a Chef – Starting Out These youngsters started out excited and raring to go. But after some time in the killer restaurant industry, reality hit them hard when they... read more

Kauai Coffee Company

If you were asked to name a commodity of Hawaii, you might likely respond with pineapple, or maybe even cane sugar.  However, with few exceptions, pineapples and sugar cane have not been widely grown commercially on the islands for years.  There is one item, however, that is not only growing, but thriving on the Hawaiian islands—coffee.    Hawaiian coffees are nothing new.  In fact, Kona coffee has enjoyed such storied success that it is synonymous with “Hawaiian coffee.”  Unfortunately, this generalization leads many to conclude that Kona coffee... read more

Pepper Profile Chipotles

Generally speaking, chipotle in English refers to any smoked chile pepper. The Spanish word chipotle is a contraction of chilpotle in the Náhuatl language of the Aztecs, where chil referred to the hot pepper and potle was derived from poctli, meaning smoked. The word was apparently reversed from Náhuatl, where it originally was spelled pochilli. Other early spellings in Mexico are tzilpoctil, tzonchilli, and texochilli. The most commonly smoked chiles are jalapeños, named for the city of Jalapa in the state of Veracruz. They are also known in Mexico as cuaresmeños, or... read more

Proper Poaching

Welcome back to class! Hopefully you have had a month of successful grilling! What have you grilled that was really great? Today, we are going to turn our attention from dry heat cooking methods (sautéing and grilling) and begin looking at moist heat cooking methods. Moist heat cooking methods use liquid or steam to transfer heat, thus cooking the product. In this class we will focus on one particular type of moist heat cooking--poaching. Poaching is certainly less practiced today than the methods covered in previous classes, sautéing and grilling. But poaching is... read more

Top 10 Least Well Known Culinary Herbs

Story and photos by Becky Billingsley     Anyone whose cooking skills goes beyond cutting a slit in a plastic wrapper and nuking a box for 90 seconds knows how to use fresh parsley, rosemary, basil and cilantro. Those who want to explore other flavors love seeking out new herbs.   Pete Gerace is a partner with Kris Reynolds at Inlet Culinary Garden in Murrells Inlet, S.C. Their business is a wonderland of greenery with leaves of various sizes, shapes and scents. They're all edible, and Gerace explained how some of the lesser-known varieties are flavor power... read more

How To Make Latkes Potato Pancakes

Written by: Jim Berman CCI Some time in early fall, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken 'n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have never been... read more

Fish Descriptions Part I

ChefTalk.com would like to thank Chef Charles Weber of Riva Restaurant in Chicago, Il. for sharing some of his fast knowledge about fish. Recently Chef Weber put together a comprehensive document of fish descriptions for his wait staff to help educate them about the subject. At our last Chef's Journal we asked Chef Weber if he would share it with the ChefTalk community and he was more than happy to do so. The list is very comprehensive, in fact, the list is so comprehensive that we have broken it up into two parts. SEARCH TIP *(If you are looking for a particular... read more

Support

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 Tutorial - learn... read more

Support

  • 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

Cast Iron Dutch Oven Basics

This is something I wrote a few years back for a now defunct forum with Camp Chef. Why the name Dutch Oven? There are different versions of why the name Dutch Oven. One is that it derives from the Pennsylvania Dutch who cooked in them. Another is that a Dutchman invented the casting method by which such ovens then became best known. A third is that the better ovens were imported from Holland and so you'd prefer a Dutch Oven over other similar ovens. There is no definitive answer. How do I season a cast iron dutch oven? Generally the most asked... read more

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