Articles

  1. 10 Things You Should Know Before Opening A Food Truck

    While food trucks are the hot trend in large cities such as Chicago, New York and Los Angeles, smaller cities are starting to see this phenomenon catch on. Restaurants on wheels can offer anything from pizza and sandwiches to gourmet ice cream or complex chicken dishes. Many would-be restaurateurs are turning to food trucks because of their relatively low start-up costs. Before you quit your day job in hopes of making big bucks driving around selling cupcakes or burgers, read on to find out...
  2. Featured

    5 Solid Reasons To Pick Cheap Citrus Juicers

    It is not necessary that every buyer is able to purchase a machine that is highly expensive. There is a lot of variety in best citrus juicer that can be explored and purchased from the market.
  3. A "No Turkey" Thanksgiving-Roast Pork

    It’s the beginning of  November and we are just a few weeks away from Thanksgiving, which means the foodie blogosphere is abuzz with all things Thanksgiving related. There are hundreds of recipes for turkey, stuffing, cranberry sauce, sides, and all manner of desserts, but you don’t see a whole lot about alternatives for turkey. Sure they are out there, but they are certainly overshadowed by the number of turkey recipes available. I know that there are people out there that won’t be eating...
  4. A Brief Introduction To Chorizo

    ChorizoBy Dorine Houston Chorizo is pork sausage of Hispanic origin. It is pronounced choREEtho in Spain and choREEso in Hispanic America. Different countries have different recipes. The first difference for a chef in the US to keep in mind is that Mexican chorizo tastes nothing like the various chorizos from Spain. Mexican chorizo is flavored with jalapeño peppers, and is generally raw and uncured; it must be cooked. Spanish (meaning only from Spain) chorizo is flavored with smoked...
  5. A Brief Tour of American Barbecue

    Barbecue, barbeque, BBQ, or Bar-B-Que, no matter how you spell it America has developed an insatiable appetite for the stuff.  Restaurants specialize in it, competitions abound, and backyard grill jockeys brag about their deftness at creating perfectly tender, spicy, smoked meats.  But with all this hullaballoo, I would bet that, if you asked the average person to describe barbecue the first thing they would mention is baby back ribs slathered with a sweet and spicy tomato based sauce. ...
  6. A Day In The Life Of An American Culinary Student Blog

    As many of you know ChefTalk has a large number of culinary students who are part of the ChefTalk community. We thought it would be great if we could find someone who would journal there experience of going to culinary school from start to finish. ChefTalk is pleased to have had the weekly writings of Logan Worley. Logan attended Culinary School in September 2001 and has since graduated. While attending school Logan took the time to jot down his experience and posted it online here at...
  7. A Duo of Beef Jerky Recipes

    A few years ago I received a food dehydrator that I wrote a review for, here on Chef Talk.  While it isn't a piece of equipment that I pull out often I do pull it out occasionally, usually to make fruit leather for my daughter, but has my wife is a big fan of jerky I do occasionally pull it out to make something for her. This weekend I got a chance to play around, again, with making jerky, and I have to say, I was rather pleased with the results. It sure beats out most of the big name brand...
  8. A Gift that Keeps on Giving

    Cooking stock is a wonderful thing.  If you cannot find the time to roast the bones and hang around to watch a pot simmer you should still do something with the bones. At the very least you can quick boil them or if you have a crock pot you can slow cook your bones for stock in the crock pot.  You can deal with the aromatics later. If you're reading this article and wondering why I'm starting with stock read [URL]http://www.cheftalk.com/a/the-duck-meal[/URL] here.  :)   Lunch was duck ramen.   A...
  9. A Guide To Buying Fish

    Just Ask Why Chef Jon Campbell was faced with the biggest opportunity of his career. The chance to operate the city's most prestigious restaurant. Well recognized as the place where kings of industry meet, where the elite hold their soirees, this all is going to be Chef Jon's. The restaurant's chef of 26 years was retiring and Chef Jon was the winner over a short list of prestigious names. This was Chef Jon's big chance. He wanted to show the world that he was the best. His first order of...
  10. A Guide To Substitutions For Herbs And Spices

    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 smallest of towns you can find at least 1 or 2 of these more common ethnic cuisines.  In major metropolitan areas, the choices are even vaster, with choices ranging from Thai, Ethiopian and Peruvian to...
  11. A Happy Kind of Crazy

    The kitchen is an open stage to act like a complete ass. Seriously. You can throw things, aggressively sexually harass the guy standing next to you, work entirely too hung-over, be an actual nutcase, and still maintain a job. Hell, you may be even be the guy in charge. It is a stage, yes. But, an act? No way. Cooks love what they do. They have to. You must really like what you do if working under immense pressure in horrid conditions, with the constant threat of injury proves not to sway you...
  12. A l'anglaise

    Cooking Term A l’Anglaise : description given for diverse preparations to vegetable, meat and fish. Vegetable: cooked in water served plain with chopped parsley, butter or a herb sauce Meat and poultry: Poached, boiled or cooked in white sock. Veg can be cooked at the same time or separately either boiled or steamed. Fish or pieces of meat coated in breadcrumbs before sautéed or fried. Fish grilled are brushed with oil or melted butter served with melted butter or composite butters such...
  13. A la Florentine

    A la Florentine Literally French for " in the style of Florence ". It refers to dishes served on a bed of spinach and topped with a mornay sauce. mainly fish, white meat or eggs are used for this method the connection between the city of florence and the spinach is not known and seems strange. as the egetable is consumed throughout Italy. in Italy the term alla Fiorentina  is used for dishes typically from Flrentine. like tripe cooked in chicken stock, garnished with green vegetables,...
  14. A la King

    A la King A la King (French) : A bechamel sauce containing mushrooms, green peppers, red peppers or pimentos.                                                                                      
  15. A la mode

    A la Mode  A la Mode (French) refers to ice cream on top of pie. Other meanings: a la mode is describing a preparartion of baised beef. to which diced leg of veal, sliced carrots and small onions are added when it is three quarters cooked. Beef a la mode is eaten either hot or cold on Aspic . it also used to describe dishes that are speciality of a particular town or region such as Tripe a la mode de Cean.                                                                                   
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