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Articles from Chef Todd Mohr | Selfgrowth.com
- 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: 1080 - Whats the Best Way For Cooking Brown Rice? - by Submitted on Jun 17, 2011 from Chef Todd MohrCooking brown rice can be very confusing if you pay attention to a written recipe or package instructions. There’s more than one way to cook brown rice, just like there’s more than one way to cook chicken, beef, or vegetables. Brown rice is whole-grain rice that is less processed than white ...
Views: 1072(1 vote) - The Eight Steps of How To Braise from Culinary College - by Submitted on May 23, 2012 from Chef Todd MohrKnowing how to braise is a cooking skill that’s widely misunderstood. Knowing WHAT to braise is even more confusing to most home cooks. Now, it’s time to end any confusion about this ignored way of cooking because I’m presenting the information to tomorrow’s chefs at culinary college. Our ...
Views: 1067(1 vote) - Roll Out Cookies For Santa The Right Way! - by Submitted on Apr 13, 2011 from Chef Todd MohrI’d be worried if I made cookies for Santa and he didn’t eat them. What would that mean? Was I too naughty this year for him to even take a bite? Or, is Santa expecting more from me than stale cookies from the store? Santa expects cookies from scratch and I’ve let him down in past years. ...
Views: 1052(11 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: 1048 - 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: 1045 - 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: 1025 - Poaching Salmon Two Ways with Green Day - by Submitted on Apr 13, 2011 from Chef Todd MohrEven an American Idiot can learn there’s more than one method to poaching salmon. I’ve come to the realization that neither MTV nor Food TV are doing their jobs these days. MTV doesn’t play much music, and Food TV doesn’t teach anyone to cook. I’ll accept the challenge that’s been ignored by ...
Views: 1024(8 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: 1019(1 vote) - Top 15 Fathers Day Presents From The Kitchen - by Submitted on Jun 02, 2011 from Chef Todd MohrFathers day presents from the kitchen are a great idea for the dad that cooks. Men and women cook differently. Men need gadgets, men like tools, and some of the best new dishes he’ll create may be because of the new device you’ve given him. Today, I’ll go through my kitchen drawers and ...
Views: 1016(2 votes) - 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: 1009(13 votes) - Top 15 Fathers Day Presents From The Kitchen - by Submitted on Jun 02, 2011 from Chef Todd MohrFathers day presents from the kitchen are a great idea for the dad that cooks. Men and women cook differently. Men need gadgets, men like tools, and some of the best new dishes he’ll create may be because of the new device you’ve given him. Today, I’ll go through my kitchen drawers and ...
Views: 971(2 votes) - 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: 955(2 votes) - 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: 949(2 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: 932(1 vote) - 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: 918(1 vote) - Fresh Cooking Starts With Finding Out Where Your Food Comes From - by Submitted on Aug 09, 2011 from Chef Todd MohrAre you looking for fresh cooking ideas for your family? You may need to start paying more attention to where your food comes from. Fresh cooking starts with fresh ingredients and the fresher your ingredients, the more "gourmet" your cooking is going to taste. Where my food comes from is of ...
Views: 890 - Mixing is More Important Than Baking in Christmas Cake Recipes - by Submitted on Apr 13, 2011 from Chef Todd MohrHave you ever taken the results of your family’s Christmas cake recipe out of the oven and been disappointed? How can the same recipe created year after year always come out differently? “Why didn’t my cake BAKE correctly?” I’m here to tell you that the problem with most home baking ...
Views: 889 - How To Create a 6 Course French Dinner Without Recipes - by Submitted on May 13, 2011 from Chef Todd MohrWould you break into a sweat if you had to create a 6 course French dinner for friends? Most people would, it can be intimidating cooking for other people. What makes this cooking stress even greater is trying to follow written recipes. Cooking is fun. Referring back-and-forth to written ...
Views: 887(1 vote) - Cutting Vegetables Blindfolded is Still Easier - by Submitted on Aug 03, 2011 from Chef Todd MohrCutting vegetables is so much easier when you don’t have to take out your chopper/dicer device. You might think that the electric gadget is quicker and easier than your standard chef’s knife, but you’d be wrong. Let’s have a race. Ready, go! Get your chopper appliance down from the ...
Views: 858 - How to Make Sauces Quickly - by Submitted on Aug 04, 2011 from Chef Todd MohrKnowing how to make sauces is a necessary kitchen skill. The best sauce can make up for a dry piece of chicken, but the worst sauce will certainly ruin any dish. There are three basic ways to thicken liquids, but they all have to do with gelatinization of starches, the point at which starch ...
Views: 850 - Baking-How-To Answers Are In The Mixer, NOT The Oven - by Submitted on Oct 28, 2011 from Chef Todd MohrI get more baking-how-to questions about oven temperatures than any other query. Home bakers have been duped into thinking that somehow oven temperature and baking time are the keys to successful baked goods. It’s not true. The greatest amount of baked good worry from home bakers comes from ...
Views: 820(2 votes) - 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: 802(1 vote) - Learn How to Saute For Countless Quick Dinners - by Submitted on Aug 05, 2011 from Chef Todd MohrWhen you know how to sauté, then you have power over your food choices. It’s quick, easy, and you can sauté almost anything! Most cookbooks concentrate on the list of ingredients and forget to tell you HOW to cook. When you can repeat one cooking method, then the ingredients don’t ...
Views: 798(1 vote) - 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: 792(1 vote) - Great Sauces Always Start With Roux - by Submitted on Sep 16, 2011 from Chef Todd MohrGreat sauces can save a badly cooked piece of chicken. However, a bad sauce will ruin the best cooked meal. Being able to consistently create flavorful and smooth sauces is one of the best skills to have in the home kitchen. When you can make a variety of sauces, you multiply the number ...
Views: 764(1 vote) - Spritz Cookies – It’s All In The Bagging! - by Submitted on Apr 13, 2011 from Chef Todd MohrSpritz cookies are my favorite cookie at the holidays. I don’t make them any other time of the year, just as I don’t watch “A Christmas Carol” or “The Grinch” in July. These cookies bring back strong childhood memories for me, mostly of my Mom’s frustration with her antique cookie press. If ...
Views: 757 - The Number 1 Method for Great Cookies From Scratch - by Submitted on Apr 13, 2011 from Chef Todd MohrThe idea of great cookies from scratch is what brings people back to their kitchens this time of year. Even people that don’t bake for the other eleven months of the year, somehow find themselves back in the kitchen for holiday cookie time. Whether you have fond childhood memories of baking ...
Views: 695 - Mixing is More Important Than Baking in Christmas Cake Recipes - by Submitted on Apr 13, 2011 from Chef Todd MohrHave you ever taken the results of your family’s Christmas cake recipe out of the oven and been disappointed? How can the same recipe created year after year always come out differently? “Why didn’t my cake BAKE correctly?” I’m here to tell you that the problem with most home baking ...
Views: 671(5 votes)