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How To Make Marinara Sauce (and Tomato Concasse)
NEW
By Jim Berman
So, where does the sea fit into the picture? In discovering the land of tomato sauce invention, marinara takes us to Naples, on the west coast of Italy. Coast. Sea. Tomatoes do not grow in the sea. Rather, the fishermen whom were fed pasta with marinara made their living on the sea. Marinaro, sailor. Or so goes the tale. ... |
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How To Deep Fry A Turkey
By Bob Ballantyne
As we come into the second time of the year when Turkey takes the center stage, many folks are looking for a way to change the way it is served. We will explore the art of turkey frying. ... |
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How To Make Fresh Ricotta
By Jim Berman
The best thing about making your own ricotta is the cost. It is less expensive, ounce for ounce, than the commercial stuff. Even with the ups and down of the milk market, you really can not beat the economics of making your own. Perhaps, though, even better is the flavor of the finished product. You are in complete control of that signature ricotta 'twang.' From mellow and luscious to grapey and tangy, the impact is your own design.... |
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Making Sense of Food Thickeners - Part I
By Peter Martin
We 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? ... |
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How to Grill a Turkey - Variation on a Thanksgiving Theme
By 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.... |
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Review: New West KnifeWorks - The Chef 8
By Jim Berman
Chef Jim Berman reviews New West Knifeworks Phoenix line of knives by taking "The Chef 8" out for a test run.... |
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How To Make Bagels Part II (with photos)
By Jim Berman
Some time ago, Holy, Wholly Bagels, made its debut on ChefTalk. In the 4 years (has it been that long?) since that piece was born, much traffic about, over and through my take on bagel making has come about. Holy, Wholly Bagels (version 2.0) takes another look at bagel making. The guts of version 1.0 remain intact; remaining are the takes on my history with bagels, sampling the role with the hole and technique to bringing bagels to life are all to be found.... |
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