Featured Threads Archive
So on the drive back to Salt Lake I was thinking about some of the past challenges, some more popular than others. I considered revisiting some like eggs, pasta, tomatoes and such. Given that Spring has come to the Northern hemisphere, and winter has not yet hit the southern, I was thinking barbecue or grilling would be a good topic, it had a lot of activity back then. Decided to give it a bit of a twist.
No, not like the old Euell Gibbons "Ever eat a pine tree?" ads. And not like the ingredient list for some processed, prepared foods where down near the bottom of the ingredient list is "cellulose fiber" - basically sawdust. I'm thinking wood as the primary heat source for cooking the main ingredient.
It need not be actual wood. For example, you might do a mushroom swiss burger for this challenge, and want to kick it up a bit using smoked cheese. So you cold smoke the cheese using some sawdust or wood pellet device, that...
I am going to make a go at cooking some fresh cut fries tonight. I've done this a few times over the years and the things that are usually disappointing to me are 1. the color, generally they get far too dark for my liking and often look "splotchy" 2. I personally love a fry that has a golden crispy outer crust with a soft interior.
I know one of the go-to-methods for fries is to par fry them. I am going to try that tonight. What I read was to cook them for 3-5 minutes at 325F, then let them drain/rest while you bring the temp up to 375 and finish them at 375F. Let me know if that's not correct.
I think the other issue is I need some kind of coating. I've heard of dusting them in rice flour, but I'm not sure that's going to give me what I want. I wish I had a picture to show you. The closest fast food fry that I can think of would be Burger King. I don't really want a battered fry, at least not a thick batter. Maybe it needs to be rice flour and cold water but thinner than a...
We have a food experiment challenge this month: What's your favorite authentic Indian dish recipe?
We would like for ChefTalk experts to share what they made with us using the products found here: https://www.pataksusa.com/
We’ve seen anything from Indian Tacos, to using the curry paste as the sauce in an Indian Curry Pizza, Indian flavored chicken wings, Indian inspired bowls, etc., vegetable sauces and meat marinades.
Freebie Alert: We want to send you FREE samples to try out. To request a free sample (one single sample will be a case of 6) of your choice by visiting our request form here **U.S. mailing addresses only**: [Removed, contest is expired] - We apologize but we cannot ship any samples or packages to non-U.S. mailing addresses. As a kind reminder, P.O. boxes, international addresses that are outside of the U.S. are not accepted.
How to Enter:
1. Reply to this thread and post up...
I am an Englishman living in Asia and like many English folk, I am partial to a cold pork pie with a bit of salad and a strong cheddar. There is now a growing interest in my pies over here. I can make around 30 at a time - still a very small turnover. Demand fluctuates and so I need a way to save pies for later. So the question is, "Can I freeze and keep quality high/if so at what stage do I freeze?"
The pies are made with hot water crust pastry/jelly made from pigs feet/pork shoulder,pork belly and cured bacon. The pastry is very fatty (made with homemade lard and butter). Meat has a good amount of fat too from belly and bacon. At the moment I assemble them in molds and par-bake 30 min then take out of molds, brush with egg wash sprinkle with thyme and a bit of kosher salt and then bake a further 40 min.
1. Assemble pies and then partially freeze, take out of molds and vacuum seal (I have a chamber vacuum machine already). Store in freezer.
2. Cook 30min - take...
ive been wanting to leave my current job for something more fine dining for awhile now, ive been hitting the pavement and filling out countless job applications for a full time position? At almost all the ones i was offered a potential job, i had to come in and stage, which fine, im ok with the staging process.
But ive learned at least the past two or three stages (basically from actual employees) that the place hiring isnt even technically hiring for the position i would come in and stage for. Even more frustrating that a job that advertises their positions as full time, ive come to learn more often times then not that it isnt a full time position at all, much less barely part time.
Is this a new thing with restaurants who are short on hand, just acting like they are hiring and having a new stage come in everyday and do free labor, then actually not offering anything in return??
i dont think its the most ethical thing a place of business should be doing, but ive even heard from...
1 C. Sour Cream
3 C. All Purpose Flour, divided
1 pkg. Dry Rapid Rise Yeast
¼ C. Warm Water
2 Tbsp. softened Butter
1 tsp. Salt
1 Egg, beaten
1 stick (½ C.) softened Butter
½ C. Granulated Sugar
1 Tbsp. ground Cinnamon
1 C. chopped Nuts
½ C. Raisins (optional)
Prep two 9 inch cake pans
(or a 9×13 inch pan with double the ingredients below) with:
1/3 C. Dark Karo Syrup and ¼ C. Brown Sugar
Preheat the oven to 375⁰
Heat the sour cream over low heat in a small saucepan, just until lukewarm.
Dissolve the yeast in the warm water; set aside to proof.
In a Food Processor, combine the warm sour cream, butter, salt, egg and yeast mixture with 1 cup of the flour until smooth. Add the remaining flour, until the dough pulls away from the sides of the bowl; continue to process for 30 seconds.
Turn the dough out into a large, greased bowl and...
Good Day Everybody,
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A lifestyle destination that inspires, celebrates and shares exceptional knowledge and creativity, it has naturally evolved into a thriving business. In turn, we have established a culture and raised a ‘Petersham’ family of like-minded individuals who share their lifelong passion for organic gardening, culinary excellence, ethical and sustainable sourcing, as well as drawing out beauty in the simplest of things.
Petersham Nurseries brings nature and elegance to the heart of Covent Garden with an unparalleled lifestyle destination that captures the unique spirit and rare beauty of its original site in Richmond. Floral Court, a central courtyard is being transformed into an inspirational haven...
hello , good day to all the chefs and professionals out there. I was given a sideline so it is somehow my first time in this kind of work. i would like to ask a question by how much is the proper food portion per person in a catering?
If i were to do a recipe of a meat, vegetable and starch, how many grams should i calculate per person?
Also, if i were to cook employees meal, lets say for around 100 people, how many grams should i give them for meat, vegetable and starch? Is it the same from above? Thank you very much
I guess I'll start.
Chili and Syrah. The pepper and spice in the chili really worked well with the Syrah. In fact, Syrah pairs nicely with spices, especially black pepper.
I was a lot younger when I tried this.
I had a couple of ideas in my head and one of them was Capsicum. I checked the old challenges and found that we had done a pepper one already
So that one was out.
I didn't want to do another region (I was thinking of Carribean) and my other original idea was Coriander (the whole plant). Decided not to do that either.
The March challenge is:
THE GINGER FAMILY
Here is some info that I stole from Gernot Katzer's spice pages.
If you have never visited that site, please do it now.
The ginger family contains several important medical plants. 1500 species, typically tropical perennials, often with large rhizomes. Essential oils are common, consisting both of terpenoids and phenylpropanoids.
- Aframomum citratum (Mbongo)...
I needs to buy a cooker for home use, it's going to be used for Chinese cooking so the gas needs to be strong and also need to bake cakes, so I wanted to get a dual fuel.
Can anyone recommend a cooker? I always find the gas is not very strong in the UK, but i don't know if that's the supply or the cooker. Please can you help?
My budget is £1000
Hey guys, I've seen some people suggest doing a degree in business while working in kitchens for experience instead of attending culinary school. For me, this would be a cheaper option because i could attend the university in my state rather than pay for a private culinary school in another state. Can you guys think of pros and cons for going this route?
It's trade show season and I'll be heading to Restaurants Canada as usual. I'm just wondering what others think of attending trade shows. I go essentially for some networking and to look at new items that I've only seen in catalogs. But I'm wondering what the ChefTalk community think of attending such events?
We have a special challenge this month: What's your favorite dessert recipe using Karo corn syrup?
How to Enter:
1. Reply to this thread and post up a photo and/or recipe using karo corn syrup
2. Tell us why it's your favorite!
Check out our Overview tab on the upper-right corner of this thread or see some recipes here for ideas: https://cheftalk.com/ams/dessert-challenge-by-karo-corn-syrup.29411/
A winner will be selected on Feb 28th at 5 PM Pacific.
One lucky winner will receive the following prize package:
- A special award badge on their profile to showcase their status
- Have their selected recipe featured on ChefTalk's front page
- A Karo mystery prize box sent to them (we'll reveal the treasures closer to the drawing!)
1. You must be a registered user of ChefTalk.com and be in good standing with at least 5 posts.
2. You must have a valid email on file with your ChefTalk.com...
The 2018 Chinese New Year begins on Friday, February 16, so I thought this would be an appropriate theme. It will be the year of the Dog - but please, no recipes for dog!
Lately I've been experimenting with Chinese dumplings so it would be good to see some Dim Sum entries. But really, there is lots of scope for all kinds of dishes. And don't forget - this judge likes spicy food! I look forward to your entries.
Hello Chefs, I have a reasonable idea of how I want to approach and "train" for this event but I would love to hear from some of you regarding how you would go about "training" for an event such as this.
The basic format I believe will be open pantry and 1 main mystery item to be highlighted in an app, entree, and possibly dessert. Thanks for your input, it is much appreciated.
hi and good day to every professional chefs and home cooks in this website! I was searching the internet regarding costing a buffet and google sent me here.
I am from the Philippines and got hired as a chef in this 6 month old restaurant where i am the one assigned to do costing for the current menu and add more recipes for the restaurant. For starters, this is a new restaurant (around 6 months) and we really dont have a lot of customers at the moment. (we only have like 5 to 15 customers, sometimes none). The owner decided to have a buffet this valentines day and maybe lunch and dinner in the future coz he thinks maybe that will attract customers for his restaurant.
so, there are two things that i wanna ask
How much food should we make and cook on that day in order to prevent shortage? Coz we rarely got customers so i really dont have a headcount.The owner wants to have a buffet from lunch time till dinner time (12pm to 8pm).
And lastly, how to cost a buffet? I know how to do...
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