Articles

  1. Making Sense Of Food Thickeners Part I

    How Do I Thicken My Soup? Slurry-finished by nicko posted Dec 29, 2018 at 9:42 AMWe rarely think when it comes to thickening soups and sauces. We usually just reach for that box of cornstarch are whip up a quick batch of roux, never really thinking of what we are doing. But do you really understand when to use one thickening agent over another? Why do most gravies use flour or a roux and why do many fruit desserts use cornstarch, arrowroot or tapioca? In part I of this series we will...
  2. How To Make Roux Making Sense Of Food Thickeners Part II

    Written By Chef Peter Martin In Part I of this series on food thickeners we looked at a variety of different items that can be used for thickening. In this part we will be focusing exclusively on flour, as a thickener, as that is what most people turn to when something needs thickening. As stated in Part I, flour is not the thickener of choice for everything. Fruit sauces, clear soups, certain meat glazes, and many pie fillings are just a few examples of items that do not do well being...
  3. Going Electronic in the Kitchen

    Bringing Technology to the Kitchen A computer is handy for a cook FOR the kitchen in streaming cooking shows or tutorials off of youtube. It's a great resource for new recipes or for your old family recipes as well. But a computer hasn't been handy to have IN the kitchen. A keyboard to fill with debris and spills, same for the mouse. And where do you put the monitor? Not to mention all the cables. Now with smartphones and tablets, you have some options to help you out smoothly and...
  4. Featured

    Japanese Knives 101

    There are several wiki articles here presenting classic basics of knives, but thus far they’re all out of date. Something has changed lately — something big. That’s the advent of high-quality Japanese knives. This wiki is intended to give you some fundamental information about these knives. There are a number of people on this website who know a great deal about Japanese cutlery, who ought to join in and fix or add things. Table Of Contents [if anyone can figure out how to make this...
  5. Wasabi

    Cooking Term Japanese root (わさび(山葵, old form 和佐比; Wasabia japonica or Eutrema japonica). Used for its pungent, horseradish-like flavor. Culinary Uses Outside of Japan, wasabi is known nearly exclusively in the form of a moist blob of green material served to accompany sushi or sashimi. In Japan, it has a somewhat wider usage, sushi being after all something of a regional food, but the root is so expensive that it is principally used similarly, i.e. with raw fish. To prepare fresh wasabi,...
  6. Miso Soup

    Miso soup (misoshiru 味噌汁) is one of the fundamental staples of Japanese cuisine. For many older or more traditionally-minded Japanese people, a meal isn’t complete without rice and miso soup. Fortunately, miso soup is very easy to make. Ingredients The ingredients are very simple: dashi, miso, and garnishes. Dashi: for ordinary home-brew miso soup, the finest dashi is not really necessary, but the powdered stuff is really so inferior that it will not give acceptable results — sort of like...
  7. Dashi

    Dashi (出汁) is arguably the most important fundamental ingredient in Japanese cooking, the basis of misoshiru (miso soup), sauces, and simmering liquids. It is an infusion (like tea) best thought of as comparable to stock. Like stock, dashi is best made rather than purchased, and indeed most of the premade or semi-premade dashi that you can find is mediocre at best: premade dashi is to dashi as a bouillon cube is to stock. Fortunately, dashi is not difficult to make, though finding good...
  8. Featured

    A Night at the Light

    Creating a fine dining scene on a lighthouse on a reef out in the lake
  9. Food Challenge - Argo® Corn Starch - Win $25 gift card!

    Need inspiration as to what to post as your corn starch inspiration? See below: Asian Stir Fry Cayenne Coconut Crusted Chicken Gluten Free Waffles Ready to submit your own inspirational recipe for a chance to win a $25 gift card?? Head over to our thread by clicking here: [URL]https://cheftalk.com/threads/food-challenge-argo®-corn-stratch-win-25-gift-card.98373/[/URL] or click the "Discussion" tab in the upper-right corner of this page, under the title of the thread.
  10. Contest Rules: Food Challenge - Argo® Corn Starch - Win $25 gift card!

    OFFICIAL CONTEST RULES Sponsored by ACH Food Companies, Inc. (“Sponsor”). NO ENTRY FEE. NO PURCHASE NECESSARY TO ENTER OR WIN. The Contest begins at 12:00 AM Pacific Time (“PT”) 06/10/18 and ends at 11:59:59 PM PT 07/15/18 (the “Contest Period”). 1. Eligibility: The “Food Experiment Challenge: Patak’s Authentic Indian sauces, pastes, chutneys, and pickles” Contest (the “Contest”) is open to legal residents of the fifty (50) United States or the District of Columbia, aged eighteen (18 or...
  11. Cayenne Coconut Crusted Chicken

    Corn starch gives this chicken an extra light and crunchy coating
  12. Ginger Lime Pecan Pie Syrup

    Ginger and lime make this a flavorful and versatile dessert sauce. Delicious served over ice cream, fresh gingerbread, pound cake, cheesecake or blonde brownies.
  13. Moscow Mule Pecan Pie Syrup

    All the flavors of the popular cocktail in a versatile dessert sauce. Delicious served over ice cream, fresh gingerbread, pound cake, cheesecake or blonde brownies.
  14. Homemade Marshmallows

    Use cookie cutters to create special holiday shapes with these yummy homemade marshmallows.
  15. Chocolate Scotcheroos

    Everybody loves these easy to make bars.
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