Chef's Notes Plus

Tempering Chocolate for Homemade Candy

Tempering chocolate is the process of heating and cooling chocolate to ensure that it will set with a proper gloss and snap. Tempered chocolate will set quickly and will not show streaks or spots as it sets. Once set, properly tempered chocolate will harden and have the desired snap and […]

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Holiday Entertaining Tips for Special Diets

Entertaining guests with special diets is not new, but it certainly seems to be more common. As we all become more health-conscious and aware of what makes us feel good (and bad!), we face lots of ingredient hurdles as we prepare for our holiday meals. If cooking for special diets […]

Chef's Notes Plus

What to Bring to Thanksgiving Dinner

You’re the Best Guest Around Planning a Thanksgiving menu is overwhelming, so if you’re headed out as a guest this year–way to go! Your 4-day weekend will be more relaxing than your hosts’ (well, unless you’re one of my restaurant buddies, in which case, good luck), but that doesn’t mean […]

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Got Almond Milk?

If you’re thinking about eliminating or limiting your dairy intake – whether for health or ethical reasons – you may be wondering about easy substitutes for your favorite recipes. Almond milk, and other non-dairy milk options, are so popular right now, as you may have noticed in the dairy aisle […]

Chef's Notes Plus

Why Add Acid to Food?

If you’ve watched any TV cooking show, you’ve probably heard, “It needs more acid.” But do you know what that means? When chefs create a dish, they always consider the balance of flavors. All of the ingredients in a recipe should mingle, but they should never compete. Of course, individual […]

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Poaching Pears

Apples get an unfair amount of attention during the fall, but pears want to be covered in caramel, too! Pears are kind of the dark-horse of the fall produce scene. Some people don’t like their mealy texture, and we’ve probably all bitten into way more bad pears than bad apples. […]

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Shell Shock – All About Eggs

We wouldn’t be the first to call The Egg incredible (and edible), or the first to extol the virtues of a runny egg atop literally anything. We know you’re all eating avocado toast with a perfect egg topper, and who among us didn’t order bucatini carbonara at dinner last night? […]

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Running Your Own “To-Go” Show

Article by: Brad Barnes, CMC Over the years, all of us have struggled at one time or another with the idea of making our lunch, the kids’ lunches, camp snacks, or even a great picnic. The actual process of creating and producing a lunch on a daily basis that tastes […]

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Preserving the Bounty

In addition to traditional canning (which we do when there are lots of tomatoes!), there are several other ways to make the most of your bounty of produce, including pickling; drying and dehydrating; brining, curing, and smoking; and freezing. Today, we’ll talk about freezing. Freezing tips Here are the steps […]

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Zucchini, Zucchini, Zucchini!

Relatively inexpensive, readily available, and exceptionally versatile, zucchini is the most popular of summer squashes. It is most commonly found with a dark green rind, but at certain times of the year, you can find a variety with a striking bright-yellow-to-gold rind, referred to as Gold Bar squash. The gold […]