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Articles from Chef Todd Mohr | Selfgrowth.com
- Christmas Dinner Ideas Start with Appetizers Too Fancy For You. - by Submitted on Apr 13, 2011 from Chef Todd MohrChristmas dinner ideas come easy. Turkey, Ham, or Beef with potatoes and vegetables. However, how you START your meal can be a more perplexing problem. There are infinite choices of holiday appetizers to choose from. How do you find the right recipe? You don’t FIND the right recipe, you ...
Views: 1174(1 vote) - 3 No Recipe Uses For The Season’s Best Strawberries - by Submitted on May 23, 2011 from Chef Todd MohrNo recipe will tell me what to do when it’s strawberry season. It’s one of the great seasonal joys in fresh food, and I take full advantage of the short time. The best strawberries come from your local farm, local farmer, local rain and soil. I celebrate the beginning of strawberry season ...
Views: 1165(3 votes) - Poaching is the Path to More Quick Dishes - by Submitted on Apr 13, 2011 from Chef Todd MohrI’m so happy to share more quick dishes for everyday cooking with you. Earlier this week, I caught a Taco Fish and helped you discover the simplicity of a basic breading procedure you can use on any ingredient in your pantry. In the time it takes most people to just FIND the right recipe, I ...
Views: 1164(5 votes) - The Essential Cooking Tips for Gas Grills - by Submitted on Apr 13, 2011 from Chef Todd MohrWhen preparing food for the grill, the greatest challenge for home cooks is that grilling is an intense form of direct heat cooking, and controlling the heat can be tricky. Although most people see it as easy, grilling is actually one of the most challenging of the basic cooking methods. If ...
Views: 1162(3 votes) - All the Butter Facts From Culinary School in Baltimore - by Submitted on Sep 25, 2012 from Chef Todd MohrThere are a lot more butter facts than salted versus unsalted. This a question often asked of me. “Should I use salted or unsalted butter in my cooking”? Of course, it depends on the application, but there is so much more to consider when using this cooking staple than whether it has salt ...
Views: 1159 - Salmon Gravlax Roses Make an Attractive Holiday Appetizer - by Submitted on Apr 13, 2011 from Chef Todd MohrGravlax Roses can make a simple and attractive holiday appetizer from dry-cured salmon. Whether you cure the salmon yourself, or just purchase it, my simple procedure can be the focus of a fancy appetizer selection that only you know was quite simple. To me, the definition of cooking is ...
Views: 1155(1 vote) - Don’t Leave Shirred Eggs Off Your Menu For Brunch - by Submitted on Apr 26, 2011 from Chef Todd MohrIf you’re writing a menu for brunch, don’t forget Shirred Eggs. They’re extremely simple, can be made well in advance, and make a great table presentation. People love foods in individual serving dishes. In my many years of Catering, I’ve seen the trends come and go, but high visual appeal ...
Views: 1154(3 votes) - Great Cooking Turkey Tips For Choosing Your Bird - by Submitted on Apr 13, 2011 from Chef Todd MohrI’ve got a lot of cooking turkey tips for you this year, but the very first must be choosing your bird. There are many different classifications and labels that are placed on Thanksgiving fowl, and it can be confusing knowing which type of poultry to purchase. A “Free Range” bird may not ...
Views: 1145(1 vote) - Grilling How To: New Ideas From Cleaning Your Grill to Non-Stick Fish - by Submitted on May 27, 2011 from Chef Todd MohrI’m inspired to create this “Grilling How To” because outdoor cooking season is now upon us! It’s my favorite cooking time of the year, but before I actually get grilling, I’ll have to inspect my barbeque and decide whether it will survive another summer. My poor, poor barbeque grill, it ...
Views: 1143(2 votes) - Does Your Grilling Marinade Have These 3 Simple Elements? - by Submitted on Apr 13, 2011 from Chef Todd MohrA grilling marinade is a very simple way to add flavor and moisture to grilled items. If you follow these basic rules, you’ll be able to create a long list of unique combinations of ingredients and invent your own grilling marinade. Any grilling marinade will be made of three basic ...
Views: 1135(1 vote) - Easy Family Dinners Are Closer Than Thailand - by Submitted on Apr 13, 2011 from Chef Todd MohrEasy family dinners can come from your own kitchen but have the flavors of far away. I mean that you don’t need to cook like the greatest Italian Chef to make an Italian inspired meal. You don’t need to study in Thailand to use the characteristic flavors in a simple cooking ...
Views: 1134(5 votes) - The Most Important Thanksgiving Cooking Tip of All - by Submitted on Apr 13, 2011 from Chef Todd MohrOf the many Thanksgiving cooking tips I can give you, this is perhaps the most important. It can be the difference between a triumphant meal and an undercooked case of food borne illness. I get many questions on email about correct roasting temperatures. “What temperature should my oven be ...
Views: 1128(1 vote) - Thanksgiving Potatoes that Beat Boring Boiled or Mundane Mashed - by Submitted on Apr 13, 2011 from Chef Todd MohrThanksgiving potatoes are boring. If you’re serving the same mashed potatoes year-after-year, you know what I’m talking about. Do you have relatives that insist on the same old menu each holiday? Will Aunt Francis refuse to attend if you don’t serve the family mashed potato recipe? Face ...
Views: 1123 - What Are Some Tips for Healthy Living? Chef Todd Asks the Experts. - by Submitted on Apr 13, 2011 from Chef Todd MohrI really need some tips for healthy living. The New Year is in full swing, and like I said earlier this week during my 7 Tips for Healthy Cooking, I feel like crap. Perhaps it’s not JUST the food I eat. Maybe there are items in my environment that could be affecting my mood, health and ...
Views: 1121(1 vote) - 7 Skills You Must Have to Cook Food Consistently - by Submitted on Apr 13, 2011 from Chef Todd MohrI know you’ve said this before, because it’s happened to many a restaurant – • “Their food used to be great, but the chef left”. • “They’re inconsistent. You never know if the food is going to be great or not.” While having all of your meals taste exactly the same is probably not your ...
Views: 1117(16 votes) - The 5 Skills You Need To Cook Better - by Submitted on Aug 02, 2011 from Chef Todd MohrI can cook better than I ever have because I don’t follow recipes anymore. They’ve let me down too many times. However, if I don’t have written instructions, how do I create amazing meals at home? There are 5 elements, or necessary skills that I use to be able to cook the way I want, with ...
Views: 1105(1 vote) - What Everybody Should Know About Preparing Your Kitchen for Daylight Savings Time - by Submitted on Apr 13, 2011 from Chef Todd MohrIf you have a love of cooking like I do, you’re excited about the days getting longer. Honestly, with the exception of cooking for the holidays, cooking in the winter seems more like a chore to me. However, cooking in the spring and summer is cooking for fun. In fact, I can’t wait to start ...
Views: 1087(3 votes) - This Strawberry Pie Recipe Is a Great Method for Any Other Fresh Fruit Pie. - by Submitted on Apr 13, 2011 from Chef Todd MohrThis Strawberry Pie Recipe Is a Great Method for Any Other Fresh Fruit Pie. Unlike canned fruit, fresh fruit does not come with extra liquid. However, we do need some liquid to use as a binder for our pie. If we just sliced strawberries, placed them on the right type of flakes pie crust, and ...
Views: 1071 - How To Cut Onions Without Buying A Chopper Device - by Submitted on Mar 09, 2012 from Chef Todd MohrIf you want to know how to cut onions and aren’t easily fooled by late night TV commercials, I’m about to save you a tremendous amount of time and money. I have a neighbor that owns every kitchen gadget and appliance available. She must have the QVC shopping network on speed-dial. These ...
Views: 1070 - Why Carve Turkey at the Table? Here’s Another Way. - by Submitted on Apr 13, 2011 from Chef Todd MohrIt’s turkey time! The bird is out of the oven and it’s time to carve turkey! Rather than trying to cut all the meat directly from the carcass at the table, consider creating an attractive platter behind the scenes this year. The turkey is fully roasted when my thermometer reads 165F (74C) ...
Views: 1048(1 vote) - Why Grass Fed Beef Makes The Best Steaks For Grilling - by Submitted on May 26, 2011 from Chef Todd MohrThe best steaks for grilling are the ones that will return the best flavor and nutrition while retaining moisture and tenderness. To accomplish the best results, I always start with the best ingredients I can find. Because grilling is direct, conductive, intense heat, it will never tenderize ...
Views: 1046(2 votes) - Flaky Pie Crust or Mealy Pie Crust? Avoid Soggy Bottom Pies With The Right Choice. - by Submitted on Apr 13, 2011 from Chef Todd MohrChoosing a flaky pie crust or a mealy pie crust for you pie can mean the difference between pie pride and pie purgatory. It’s not that you need different recipes for the two types of pie crust, you just need to employ two different methods. Flaky pie crust will absorb more moisture than a ...
Views: 1045(1 vote) - Mahi Mahi Recipes You Can Do in 15 Minutes - by Submitted on Feb 24, 2012 from Chef Todd MohrMahi mahi recipes are no different than any other recipe. I’m sure you know by now how I feel about recipes. They have inherent flaws that make them very difficult to duplicate consistently. If you’re going to get varied results from the same recipe, why even follow it in the first ...
Views: 1045 - Christmas Dinner Ideas Start with Appetizers Too Fancy For You. - by Submitted on Apr 13, 2011 from Chef Todd MohrChristmas dinner ideas come easy. Turkey, Ham, or Beef with potatoes and vegetables. However, how you START your meal can be a more perplexing problem. There are infinite choices of holiday appetizers to choose from. How do you find the right recipe? You don’t FIND the right recipe, you ...
Views: 1041(1 vote) - Mahi Mahi Recipes You Can Do in 15 Minutes - by Submitted on Feb 24, 2012 from Chef Todd MohrMahi mahi recipes are no different than any other recipe. I’m sure you know by now how I feel about recipes. They have inherent flaws that make them very difficult to duplicate consistently. If you’re going to get varied results from the same recipe, why even follow it in the first ...
Views: 1033 - Mahi Mahi Recipes You Can Do in 15 Minutes - by Submitted on Feb 24, 2012 from Chef Todd MohrMahi mahi recipes are no different than any other recipe. I’m sure you know by now how I feel about recipes. They have inherent flaws that make them very difficult to duplicate consistently. If you’re going to get varied results from the same recipe, why even follow it in the first ...
Views: 1026 - These Uses for Leftover Turkey Will Un-Clog Your Refrigerator - by Submitted on Apr 13, 2011 from Chef Todd MohrDo you start thinking about uses for leftover turkey as soon as the meal begins or does all that food just get loaded into your refrigerator? Since thanksgiving cooking planning starts at your desk and not your stove, you may not have any food remaining after the meal. To reduce wasted time, ...
Views: 1020(1 vote) - Mahi Mahi Recipes You Can Do in 15 Minutes - by Submitted on Feb 24, 2012 from Chef Todd MohrMahi mahi recipes are no different than any other recipe. I’m sure you know by now how I feel about recipes. They have inherent flaws that make them very difficult to duplicate consistently. If you’re going to get varied results from the same recipe, why even follow it in the first ...
Views: 1018 - Top 10 Eating Healthy Tips for 2012 - by Submitted on Jan 13, 2012 from Chef Todd MohrEating healthy is not just a fad. It’s not just for hippie granola types, it’s not something to practice only under a doctors direction. Carefully choosing the foods you eat has an impact on every aspect of your life, happiness, social interactions, and overall well-being. However, eating ...
Views: 1014 - Summer Demands an Easy Baked Stuffed Clam Recipe - by Submitted on Apr 13, 2011 from Chef Todd MohrWhen I go clam digging and I am as successful as I was on this particular trip, my favorite clam recipe to cook is baked stuffed clams. Today, I’m going to share how I create this fantastic dish! Knife Skills First and foremost, all of the clams need to be cut into small, yet uniformly sized ...
Views: 1005(1 vote) - Mahi Mahi Recipes You Can Do in 15 Minutes - by Submitted on Feb 24, 2012 from Chef Todd MohrMahi mahi recipes are no different than any other recipe. I’m sure you know by now how I feel about recipes. They have inherent flaws that make them very difficult to duplicate consistently. If you’re going to get varied results from the same recipe, why even follow it in the first ...
Views: 997 - How Drying Herbs Saves You More Green - by Submitted on Apr 13, 2011 from Chef Todd MohrIf you love cooking healthy using fresh ingredients, you’re in good company. The trend today is away from the large, corporate agri-businesses and in support of your local farmer. This is great news as you can have more healthy cooking using locally grown, fresh produce. And, nothing helps your ...
Views: 940(2 votes) - Summer Cooking: How to Marinate - by Submitted on Apr 13, 2011 from Chef Todd MohrEveryone loves to have their favorite foods cooked to perfection on the grill. And learning how to marinate is an important step in achieving this perfection. Marinating is a cooking method - or at the very least an important prelude to many cooking methods - that needs to be understood in ...
Views: 917(2 votes) - Boil Corn On The Cob and You Lose - by Submitted on Jun 24, 2011 from Chef Todd MohrBoil corn on the cob and you’ll notice the corn tastes like water and the water like corn. If you think about it, you can make a flavorful vegetable broth by simmering onions, carrots, and celery in water. So, are you trying to cook your corn or make corn broth? Boiling is a moist ...
Views: 908(2 votes) - The Secrets of a Parisian Spice Store Owner: Good Food is Simple Food - by Submitted on Apr 13, 2011 from Chef Todd MohrIt doesn’t taste like simple food. In fact, the Paris cuisine that I’ve experienced since arriving in France, food that has tasted fresher and cleaner than I’ve experienced, is raising more questions in my mind. In an effort to find the answers to these questions, I’ve returned to the Rue ...
Views: 904(1 vote) - A Chef’s Potluck Party Tips to Make Them Jealous - by Submitted on Apr 13, 2011 from Chef Todd MohrA potluck party can be a food nightmare. As a professional Chef and caterer, few things offend my culinary senses more than the holiday potluck party. With hot items going cold, badly portioned and picked-through platters, nacho dip next to brownies, and unidentifiable entrees all sharing the ...
Views: 903(28 votes) - Crepes Are an Easy and Elegant Brunch Menu Idea - by Submitted on Apr 22, 2011 from Chef Todd MohrCray-pe or Creh-pe, no matter how you say it, the simple French pancake makes an easy and elegant brunch menu idea. They’re incredibly simple to make, and flexible enough that they can be breakfast, lunch, dinner, or late night snack. However, their delicate nature makes them perfectly ...
Views: 889(1 vote) - Essential Cooking Instruction: Why Most Home Cooks Fail Before They Even Begin - by Submitted on Apr 13, 2011 from Chef Todd MohrWhen you follow a recipe to a disappointing outcome, you probably say, "well, that didn't cook right." What you don't realize is that the actual cooking is usually the least important factor in culinary success. In fact, most issues start right in the beginning with inadequate knife skills. ...
Views: 889(1 vote) - The Only 4 Cooking Knives You Need - by Submitted on Sep 08, 2011 from Chef Todd MohrThere are plenty of cooking knives for sale on late night TV. You’ve seen the info-mercials. These amazing knives cut aluminum cans and shoes! I’ve been cooking for a long time, and I’ve never had to cut a can or a shoe. What makes this the test of a great knife? I saw a TV commercial ...
Views: 880(1 vote) - The Best Homemade Pizza Recipe Delivered in 7 minutes or It’s Free! - by Submitted on Apr 13, 2011 from Chef Todd MohrI’m back from Sunburst Tomato Farm in Momeyer, North Carolina. What a great trip! While I was learning about growing tomatoes in the winter, I was thinking about making a homemade pizza recipe to add to my cooking classes. But then, I thought, what does the local tomato farmer like to make with ...
Views: 861(5 votes) - The 9 Steps of Basic Saute Are Not Only For Bourbon Chicken - by Submitted on Aug 25, 2011 from Chef Todd MohrThey asked me to make Bourbon Chicken for the Beer Bourbon BBQ Festival this year. The mistake they made was asking me to send the recipe. They should know better than to ask the guy famous for burning recipes to write something down. That’s just the point, I don’t use recipes. Bourbon ...
Views: 850(1 vote) - Avoid Destroying the Color Texture and Nutrients in Vegetables! - by Submitted on Sep 14, 2011 from Chef Todd MohrNutrients in vegetables usually wind up in the green colored water you’ve just cooked them in. Have you ever noticed that if you cook carrots in water, you’ve got orange colored liquid and carrots that taste like water? Where do you think the nutrients go? If you want to avoid destroying ...
Views: 849(2 votes) - Grocery Shop to Cook on a Budget - by Submitted on Apr 13, 2011 from Chef Todd MohrCooking at home is certainly more cost effective than eating out. But in order to cook on a budget, it doesn’t mean that you have to buy cheaper food. Generally, cheaper food is less healthy for you, and everyday cooking should call for the most wholesome ingredients you can find. If you have ...
Views: 836(1 vote) - Why Does This Chef Want You To Know His Chef Secrets? - by Submitted on Apr 13, 2011 from Chef Todd MohrWhether you take cooking classes in person or from an online course, it’s important to understand the significance of the chef’s knife. In fact, one of the 5 Chef Secrets that professionals use to create amazing meals at home and on the job is the use of the chef’s knife. Professional chefs ...
Views: 832(1 vote) - Peel Tomatoes in 2 Easy Steps - by Submitted on Apr 13, 2011 from Chef Todd MohrIn my efforts to help you understand how to cook healthy foods for yourself and your family, the most important thing to remember is that the most nutritious food comes from fresh produce. So go ahead, enjoy the summer harvest and the flavor of just-picked items, you might even want to enjoy the ...
Views: 830(1 vote) - Can’t Cook On a Budget? It’s Grandma’s Fault. - by Submitted on Apr 13, 2011 from Chef Todd MohrCooking everyday at home is a great way to cook on a budget. But sometimes, the habits that we picked up as a kid can be detrimental to saving money on food. Let me explain what I’m talking about – remember the end of most family meals when grandma would push the serving platter at your already ...
Views: 828(5 votes) - Spoiled Food Is Stinking Up Your Ability To Cook On a Budget - by Submitted on Apr 13, 2011 from Chef Todd MohrFood is a constant expense. Every day, three times a day, whether eating out or cooking at home, you have to spend money on food. If you have to cook on a budget, you’re probably very careful about what you bring home from the grocery for everyday cooking, but how do you protect this investment ...
Views: 825(23 votes) - 4 Cooking Tips Will End Your Recipe Guessing - by Submitted on Apr 13, 2011 from Chef Todd MohrCooking is not made easy when you’re still guessing. In fact, guessing at cooking increases the stress because guessing makes you unsure of the results to come. I’m going to give you a little cooking help by offering some tips on how to end your guessing. One of the reasons that you guess is ...
Views: 820(1 vote) - The Canning How To on Barbeque Sauce - by Submitted on Jul 07, 2011 from Chef Todd MohrThese canning how-to tips came out of necessity. You see, I’ve been making my own barbeque sauce since I was a kid, but it caused conflict in my household. I loved using the sauce as a grilling marinade so I’d make gallons of my “New York Attitude” Barbeque Sauce and portion it into used ...
Views: 818(2 votes) - Food TV Won’t Teach You To Cook - by Submitted on Sep 06, 2011 from Chef Todd MohrWatching Food TV won’t teach you to cook. Perhaps you shouldn’t believe or attempt everything on your flat screen that’s designed for entertainment value, not educational value. Neither will you learn to cook from a cookbook. Written recipes won’t teach you to cook any more than sheet music ...
Views: 806(1 vote)