Chef Forum banner

Discussions Showcase Albums Media Media Comments Tags Marketplace

1-16 of 16 Results
  1. Professional Chefs
    I froze cilantro in a bag and I froze grain alcohol in a jar. Then I put the frozen cilantro in the frozen alcohol and shook it every three days for a week. I strained the alcohol/cilantro blend through a coffee filter and placed the alcohol in a relatively flat Akia spice tin (The kind with...
  2. Articles
    The other day my wife took our daughter to see one of my wife's clients, who she had become good friends with. Her friend has a small farm and my wife took Genevieve to ride the horses. Genevieve (aka Gigi) is 4 1/2 years old and just recently told us that she wants her own horse. This has...
  3. Articles
    Let's face it, we all try to avoid breakfast on T-Day, in anticipation of the huge, gluttonous feast we plan on consuming later in the day, but if you are like me there is no way you will make it until then without any sustenance, especially as all those heavenly aromas waft through the air...
  4. Articles
    well herbs an d seasoning got their value such as meat too into they calories and etc...... lets start from the start plants and fruits!. they have all their values too. such as in protein as well as their medicinal values some plants and their fruit been used in medicine for centuries. some...
  5. Articles
    a say has been said once "if you have a sage upon your garden you do not need a doctor!" all type plants are used upon cooking and usage are known just for their degustative points,,,, but here are inside of what some of them can do!. Sage Variety: red sage, Purple sage,, golden sage...
  6. Articles
    Dishes prepared with fresh herbs will have more flavor than dishes made with dried herbs. Whether you've grown your own herbs or purchased them at a farmer's market, you might be unsure how to prepare fresh herbs for cooking. Luckily, using fresh herbs in your cooking is not difficult. While...
  7. Articles
    Like most foodies who have their own herb garden I always have a good amount of herb stems and I thought I would share one idea on how I use mine. This is a community wiki so please feel free to add your own ideas to this wiki. Just click edit and add your ideas of photos or whatever. Left-Over...
  8. Articles
    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...
  9. Articles
    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...
  10. Articles
    Tarragon is an herb which had many aliases in days of old. Just to name a few: Mugwort (English) Wormwood (one of the "bitter herbs" of the Bible) Wormseed (American) Esdragon (French) Dracunculus (Latin, means a little dragon) Dragon Mugwort (English) Herbe au Dragon (French)...
  11. Articles
    Purple-flowered saffron crocus, Crocus sativus, a bulbous perennial of the iris family (Iridaceae) treasured for its golden-coloured, pungent stigmas, which are dried and used to flavour and colour foods and as a dye. Saffron is named among the sweet-smelling herbs in Song of Solomon 4:14. It...
  12. Articles
    Oregano Also called ORIGANUM, flavourful dried leaves and flowering tops of any of various perennial herbs of the mint family (Lamiaceae, or Labiatae), particularly Origanum vulgare, called wild marjoram in northern and central Europe, widely used to season many foods. The name is derived from...
  13. Articles
    Parsley, More Than a Garnish Many already know this but some do not, and for those who have been wrongly misinformed throughout life let it be said that parsley is a culinary herb that is full of flavor as well as color and is not merely a garnish. Parsley is without a doubt the most popular...
  14. Articles
    No doubt about it. The rather bland looking lemon verbena, Aloysia triphylla, is not going to be stage center in those herb gardens where esthetics play a strong role, but the wise cook will most assuredly find a place for this homely child; it can work wonders as a flavor enhancer in dishes...
  15. Articles
    Garden designers relish chives. The straight tubular leaves offer a pleasing distraction from the more commonly seen flat-shaped garden foliage. To cooks, this member of the allium family is more than a pleasing distraction. It represents the linchpin in summer's seasoning repertoire. Its light...
  16. Articles
    Rosemary (Rosmarinus officinalis) is a small perennial evergreen shrub of the mint family (Laminaceae, or Labiatae) whose leaves are used to flavor foods. Rosemary leaves have a tealike fragrance and a pungent, slightly bitter taste. They are generally used sparingly, dried or fresh, to season...
1-16 of 16 Results
Top