How To

  1. Artisinal chocolate figurines

    Now the mold is clipped The following tutorial will show how hollow chocolate figures are decorated, cast, and released from their molds. We start of by preparing the mold: The mold is washed by hand,air dried, and then polished with a cotton facial pad. This ensures that the mold is free from dust, water spots, or other blemishes. The next step is to pipe in with a cornet some dark chocolate. This may seem frivolous at first, but this will become the pupils of the rooster's eyes, and the...
  2. Broth, Bouillon, Brodo

    “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...
  3. Brussels Sprouts

    by: Chef Jim Berman I distinctly recall the first time I saw a Praying Mantis. I was certain that something was terribly wrong in the world. Images of giant bugs, like I would see in imported ‘70s sci-fi films were dancing around in my 6-year old brain. Giant tarantulas, the size of a Volkswagen would join allegiance with building-size scorpions and take over the world. Well, I was sure that this Praying Mantis was a super-sized grasshopper preparing for world domination, right here in my...
  4. Cherry Ice Cream

    Frozen Summer: Cherry Ice CreamThe eighth in a series on ice creams, custards and sorbets Jim Berman CCI My homage, if you will, to the Prunus Avium, that dangling orb of summer lovin’ comes in the form of delicious cherries hugged and squeezed and nestled in a lovely frozen amalgam of cream, milk and sugar. You see, I owe much of my interest in cooking to my mother’s aggressive avoidance of the kitchen and all it represents. There were to be no dirty dishes, hence we used paper plates...
  5. Cider Glazed Root Vegetables

    I hate to admit it but I am not a huge fan of vegetables. Oh, sure, they’re all right, but I would much rather fill up on starch and proteins. I know, I’m such a Midwesterner! In my defense, I have been trying to consume more vegetables in the past few months, but I still have a long way to go. There are notable exceptions to this though. Fresh, in season tomatoes, fennel, and asparagus are just a few I like and I have always loved many of the vegetables from the Brassica genus. This...
  6. Edamame-Ginger Frozen Custard

    Edamame-Ginger Frozen CustardThe sixth in a series on ice creams, custards and sorbets Jim Berman CCI A recent event in Wilmington, Delaware pressed into service a partnership between local farmers and thirty of the area’s restaurants in a down-home culinary throw-down. Set to push the thinking of using local produce as well as kickstarting the egomaniacal competitive spirit of neighboring chefs, there would be no ‘just get it done’ in this affair. Rather, shock and awe would be the...
  7. Grilling The Perfect Steak Part Ii Cooking Your Steak

    Written By Chef Peter Martin  In Part I of this article I discussed how to choose the perfect steak for grilling, now it is time to discuss what to do once you are home and ready to cook.  From preparation to plating, I will cover all you need to know to Grill the Perfect Steak. About 30 minutes before you are ready to cook you need to light your charcoal.  Sure you could use a gas grill and skip this step, but gas doesn’t provide as much flavor as charcoal, in my opinion.  That is why I own...
  8. How to Chop an Onion

    Chefs can spend many hours of the week in the kitchen chopping onions. While it is a common kitchen chore, many people are intimidated by the task. Luckily, anyone can easily learn to properly chop an onion, and without a tear in sight. To begin, gather an unpeeled onion, a cutting board and a chef’s knife that is at least twice as long as the onion. Make sure your working space is well-ventilated. It is the build-up of sulfuric compounds that causes tears. Place the onion on the clean...
  9. How To Cook Lobster

    A Lobster Treatise A few nights ago I killed a lobster...a lot of lobsters, actually. Ten dozen to be exact. I didn't carry out this gruesome task alone. Steve, a friend and fellow culinarian helped me. I'm not bragging about this; it had to be done. It's part of my work. It's not that I enjoyed doing it either, but I have to admit that I've become somewhat desensitized. There is something very primitive in killing in order to feed people. It's easy to forget that, unless you're vegetarian,...
  10. How To Create Add A Cooking Term To Cheftalk Com

    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: RenderSauteBallentineSous ChefBrigadeBeurre 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....
  11. How To Deep Fry A Turkey

    Safety First When Deep Frying A Turkey A few words on safety: 1.)  The cooking equipment must be set up in a clear level area away from buildings and things that can catch fire.  Nothing puts a damper on the holiday season liking burning your place to the ground.  And it has far reaching effects in ruining the holiday for others: an insurance adjuster is now going to be called away from their family, a few firefighters are going to have to miss their holiday meal thanks to the inferno that...
  12. How To Grill A Turkey Variation On A Thanksgiving Theme

    Written By Chef Peter Martin When it comes to Thanksgiving, I admit it, I am a staunch traditionalist.  Fluffy mashed potatoes, glistening ruby red cranberry sauce, sweet potatoes slumbering beneath a blanket of toasty marshmallows  and stuffing redolent of sage, all surrounding the centerpiece, a beautiful golden turkey with crackling skin and moist, tender flesh.  In my opinion it doesn't get much better than that.   As a chef I have often times been tempted to try and improve on this...
  13. How To Make a Really Good Loaf of Whole Wheat Bread

    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...
  14. How To Make Bagels

    Holy, Wholly bagel by: Chef Jim Berman My earliest memory comes from sharing bagels with my grandmother. It always seemed liked a Sunday morning when we would sit at her foil-speckled topped diner table with a tub of margarine and a brown bag on its side with the warm bagels spilling out. And the bag was always the stiff, cardboard-like paper bag. The piping hot bagels were never packed in plastic, as the just-baked bagels would surely melt flimsy packaging. The bagels came from the back...
  15. How To Make Blintzes

    Discovering the Deli Some time ago, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken ‘n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli...
Loading...