• Last updated 5/11/12 by Jim

Sorbet The fourth in a series on ice creams, custards and sorbets Jim Berman CCI       Sorbet is little more than sweet water and fruit purée or juice. Therein the simplicity holds vast complexity; just a few ingredients work harmoniously to unfold into clean flavors. No dairy and little air worked into the base bears a sweet invention that is bright, often subtle and bracing.   Using the Lello Musso Pola 5030 Dessert Maker, the sorbet goes from raw ingredients to finished product in less than half of an hour. The following is a classic sorbet,... read more

• Last updated 5/4/12 by JackBlack

  It's common knowledge that bread made with whole wheat flour is much healthier than if made with refined flour, and it's a misconception that whole wheat bread be heavy and sodden. But expecting a homemade loaf of whole wheat bread to resemble a soft and squishy supermarket loaf is unrealistic; they are two entirely different breads. Plastic-wrapped supermarket breads have paragraph-long ingredient lists—dough  conditioners, additives, and a litany of unrecognizable words—but a loaf you make at home can have as little as four ingredients. This said, it is possible... read more

• Last updated 4/18/12 by JackBlack

  “Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.” –Louis P. De Gouy   A few weeks ago as I left my sister's house on Thanksgiving's eve I carried with me not only a very full belly but also a picked-over turkey carcass. Safely enclosed in a plastic bag, I placed it in the rear of my small pickup truck and that's where it stayed for the night. In the morning while still in my pajamas and with coffee cup in hand, I stumbled with a tryptophan hangover outside... read more

• Last updated 4/7/12 by Jim

How to Make Gnocchi James Berman CCI   Gnocchi (naw’kee, if you are from the city; nyo’kee if you are from Italy; yawn’kee if you are Italo-American) are dumplings most commonly of potato construct, served much like pasta and dubious, at best, to make without practice. The technique to create fool-proof gnocchi is not terribly thorny; rather these little puffs are just a trying bunch. Once the formula is refined, the light shines through and gnocchi success can be had.               I have made a lot of really bad gnocchi; from gummy, sticky,... read more

• Last updated 2/28/12 by JackBlack

  Often when I discuss cooking I try to emphasize how simple it is and that it may sometimes seem overly complicated when in fact it is not. Of course there are certain culinary techniques to follow—rules, if you like—but for the most part good wholesome cooking is pretty easy. And one of the simplest ways to cook—especially heartier foods during the cold months—is a stew. This can be as simple as putting diced food in a pot and simmering it, or as complicated as Julia Child's three-page recipe for Boeuf Bourguignon (which is a delicious classic and also not as... read more

• Last updated 2/29/12 by Nicko

How to Make Green Tea Frozen Custard The second in a series on ice creams, custards and sorbets Jim Berman CCI       Frozen custard is not ice cream. While the terms are often used interchangeably, they are not the same dish. Custard has to have eggs by definition and I am not the one writing the book. The book also says that ice cream, however, is egg-less. The end result is that custard produces a different mouth feel and a richer dessert. There is a bit more time invested in custard, but is well worth the extra umph. Also, custard works well to... read more

• Last updated 2/22/12 by Jim

How to Make Vanilla Ice Cream The first in a series on ice creams, custards and sorbets Jim Berman CCI     Making ice cream is as richly rewarding as baking bread. It may be heresy, but there it is! I said it! There is no kneading, but there is churning. There is no waiting for yeast to do its thing, but there is waiting for the freezer to do its thing. There are no instant results with the two. And both instill guilt for the waist-conscious. There are artisanal approaches for the duo as well and, ultimately, creating the two is edible therapy.   We... read more

• Last updated 1/22/12 by Nicko

This tutorial is to demonstrate how to add a new "Cooking Term" to ChefTalk.com. A cooking term is added to the site to help define,explain and demonstrate a cooking technique or preparation. Some examples of a cooking term that often needs clarification are:   Render Saute Ballentine Sous Chef Brigade Beurre Blanc   When adding a cooking term you must include the name the term and the definition at the very least. Feel free to add a demonstration photo or video along with a recipe if appropriate. Here are the steps to add a cooking... read more

• Last updated 1/14/12 by margcata

  Written By: Margaux Cintrano - Margcata.   At the junction between The Mediterranean and The Atlantic, The Iberian Peninsula enjoys its exquisite variety of fish, shellfish and seafood products. Additionally, The Western Atlantic, The Eastern Atlantic and Southern Atlantic have a diversity of species and uncountable names in English, Spanish, Portuguese, German, Italian, Catalan and French. Here is a Mini Guide to assist in Menu Reading.   1) Herring ( This variety is absent in Iberian waters. )   Spanish: arenque Portuguese: arenque German:... read more

• Last updated 1/7/12 by Nicko

Discovering the Deli: Chapter 6 - How to Make Matzo Balls by Jim Berman     There is mysticism that surrounds that cute, bulbous ball of nearly flavorless matzo in a chickeny swap of carrots, celery and onions. What makes some matzo balls so airy and flavorful while others are rocks of blandness? Okay, mysticism is an overstatement. How about an air of familial superiority? Call it matzo ball envy. Whomever’s home housed the bubbe with the best matzo ball chops, reigned supreme. And more importantly, wasn’t the object of ridicule on the way back home after... read more