Welcome To ChefTalk.com
Professional Food Service
Cooking Discussions
Food & Equipment Reviews
Marketplace
Vendor Member Section
Want to Grow Your Business? Learn more about becoming a Supporting or Premium Vendor
Forum Support
Off Topic Discussions
Latest Posts
-
I'm thinking of using duck legs to make confit, but not cured. I was thinking what if I made it like head cheese? I have a few choices. Make the stock from the carcass and cook the legs in duck fat and then put it all together. Put it in a terrine. Cook the legs in the stock and let it...
-
Hi, After a couple of failures attempting beef broth and demi Glace (not really demi glace) I finally made a decent Glace De Viande. There is so much bad info online, I usually use books for recipes but I'm not aware of any book covering this topic in depth. Here is what I have gleaned from the...
-
the end result mightn't have been the tidiest, but sure was delicious...
-
Tomorrow is the anniversary of the beginning of the USA's historic freedom from popes and princes, and the US has one of the most diverse varieties of cuisine - a true melting pot. Let's celebrate the great classic dishes of the US from north to south and east to west. The Rules, such as they...
-
I'm here, I'm me. Welcome to me!
