Recent content by ChefToddMohr

Skip the Mall! You're paying for their mall rents. Go to your local restaurant supply store. I'm sure it's in a worse part of town, and probably doesn't have a food court, but you'll have much greater selection and much lower prices. Go to where the Chefs and restaurant owners go.

Welcome Dave! What's the latest kitchen experience you can share with us? What's your favorite item to cook? I'm glad your disability doesn't prevent you from expressing your culinary skills. To your culinary success!

Apple and pumpkin butter are great seasonal items to have in your pantry. However, as with most things, you don't need a recipe for other "butters", you need a procedure that you can duplicate with any type of fruit. This way, you've freed yourself from recipes and have created something you...

I love the way you think, Claire. You have some ingredients you're thinking about, and a basic cooking method. Thank you for not giving a RECIPE! Cooking should be your inspiration of the moment, with the ingredients and methods you prefer, not a list of instructions that someone else made...

How about Honey Cayenne Smoked Salmon with roasted red potatoes and smoked dill tomato slices?

What's your favorite UK meal to cook, Danny?

I thought it was recalled because it only worked with huge amounts of FAT.

That's an interesting article, but basically says a mild acid is better than a strong acid. I agree with this. Think about Seviche', it's fish that has it's proteins "cooked" by acid. I always say, "put two chefs in a room, you'll get 5 opinions." That's the great thing about cooking and...

You're correct. Acids break down connective tissue and tenderize proteins during marinating. This is obvious when you take something highly acidic like red wine and marinate beef overnight. Not so obvious when you use buttermilk to marinate chicken, but the effect is the same. It's not a...

I'm not sure why you're hung up on calcium and minerals. I don't think you get calcium from stock, just because drinking milk provides calcium to your bones. I'm not a doctor, but I don't think it works the other way around. If you boil bones, you get calcium-rich stock. As for minerals...

Crabmeat Risotto Primavera with shitake mushrooms and shaved parmesan.

No, you cannot make a stock in a pressure cooker. The whole idea in broth making is the evaporation of the liquid to condense flavors. Pressure cooker will not allow for evaporation.

Flavorful stocks are always made from the bones of animals because of the collagen they contain. Through cooking, collagen is converted to gelatin and water, giving a stock it's texture and richness. The difference between a stock and a broth is that you make a stock from bones, you buy a...

In the procedures I've practiced for Sesame Chicken, it's Hoisin Sauce that gives the slightly reddish color. You can purchase hoisin at your local grocery. While your at it, stock your pantry with all kinds of international flavors so you can create your own recipes. Buy hoisin, oyster...

I've heard that myth also that a knife block dulls your knives. Unless your knife block is made from concrete, this shouldn't happen. A wooden knife block will not dull your knives any more than leaving them in a drawer to slide around and scrape against each other. More importantly than the...