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currently making pie fillings (chicken veg/beef veg/turk veg) in large quantity (think 60 kg+ at a time made in steam kettle). with the costs of everything rising so much, i'm looking to stretch them out a bit to combat inflation. these fillings aren't a white base (no roux) but made using...1 reply 19 views
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Hello all, Does anyone have an effective technique to make large amounts of roux besides hand stirring? I'm talking like 20+ Liters for one batch. Any thoughts?10 replies 10K views
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I've tried making this honey semifreddo about 5 times and keep running into an issue where the honey seems to accrete at the bottom of the half dome mold I'm using. The recipe is basically 1 cup cream, 1/3 honey, and 4 eggs. I've even tried using Stella Parks' technique where I bring a mixture...0 replies 23 views
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I was completely stumped for a theme, to be quite honest. Here in central New England, March means the beginning of mud season. Delish! So I went and typed “big things that happen in March” into Google, and it gave me a stack of “National X Month” things. Greek Heritage would be good, but I...15 replies 432 views