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Articles by Chef Todd Mohr

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Showing 101–150

By Chef Todd MohrRecently published1 topic

Cooking Brown Rice Methods – Which do you choose?

When you’re cooking brown rice, does it come out mushy or lumpy? When you follow the brown rice instructions, do you get inconsistent results? Despite what everyone on the internet says, there is more than one way to achieve firm but fluffy results when cooking brown rice. All the brown rice instructions on the internet will say their method is the best. Ultimately, it’s up to your own tastes and desires how you like your grains cooked. A perfect method for one person may be unacceptable to another. Understanding HOW the rice cooks will lead you to the results that fit your tastes.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,359 views2/5 (1)

By Chef Todd MohrSep 14, 20111 topic

Avoid Destroying the Color Texture and Nutrients in Vegetables!

Nutrients 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 the color, texture, and nutrients in your vegetables, there are some simple adjustments you can make in your cooking. By controlling the heat and understanding the effect of acids and bases

Primary topic: Cooking and Recipes

Cooking and Recipes

1,022 views2/5 (2)

By Chef Todd MohrRecently published1 topic

Baking-How-To Answers Are In The Mixer, NOT The Oven

I 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 what happens in the oven. “How long should it bake?” “What’s the correct temperature?” “How do I know when it’s done?” These are all conce s expressed to me that the baker has very little control over.

Primary topic: Cooking and Recipes

Cooking and Recipes

826 views2.5/5 (2)

By Chef Todd MohrRecently published1 topic

Why this Vegetable Lasagna Recipe Changes Everything.

A Vegetable Lasagna recipe is easy to find on the internet. Everyone will have you cooking dry sheets of pasta, letting them cool correctly, then wrestling with the limp, soggy, wet sheets to create a layered Italian dish. I’ve taken a long hard look at lasagnas and I think something dramatic has to change. So, I went about changing it. My “new-age” layered and baked dish contains no pasta at all! I’ve created a new vegetable lasagna recipe that is going to blow your minds!

Primary topic: Cooking and Recipes

Cooking and Recipes

1,318 views2/5 (1)

By Chef Todd MohrApr 13, 20111 topic

Poaching Salmon Two Ways with Green Day

Even 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 both media outlets. I’ll use their leftovers, their scraps, their b-sides to create a new and exciting combination of cooking and music. It’s my Food iPod. Green Day is cranked in my ea

Primary topic: Cooking and Recipes

Cooking and Recipes

1,112 views

By Chef Todd MohrRecently published1 topic

Does Your Holiday Stuffing Recipe Have The Right Stuff?

I don’t think I’ve ever used a holiday stuffing recipe. That’s not to say I’ve never made a dressing for turkey, I’ve had to make it for 15,000 people! Imagine trying to follow a recipe for 15,000 people. Would it say “15,000 pinches of salt”?

Primary topic: Cooking and Recipes

Cooking and Recipes

1,313 views2/5 (1)

By Chef Todd MohrRecently published1 topic

The Turkey Gravy Thickener that Grandma Ignored

My Grandmother used cornstarch to make turkey gravy. My Mother inherited this procedure of dissolving cornstarch in water to thicken the drippings. Well, this generational laziness stops here! If your family is like mine, your elders will be sliding the roasting pan from the oven in a few weeks. The bird is brown and fragrant with simmering and sputtering fats in the bottom of the pan. Just before she’ll carve turkey, Grandma will turn your holiday meal into Chinese food.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,305 views2/5 (1)

By Chef Todd MohrRecently published1 topic

How to Steam Food in Culinary College

Welcome back to culinary college! Today’s lesson is How To Steam Food. I’m glad you are punctual to class because you’ll want every minute of this four and one half hour lecture and laboratory class. The students at Stratford University in Baltimore aspire to careers as professional chefs, hospitality managers, and entrepreneurs of many different kinds. One particular graduate of the Baltimore culinary college actually became a cooking instructor on the internet! He now helps thousands of people all over the world improve their lifestyles through food.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,300 views2/5 (1)

By Chef Todd MohrRecently published1 topic

What To Do After You’ve Discovered Your Recipe Book is Lying to You

Let’s say that you are depending on a teacher or a mentor…someone you trust. What would happen if you found out that they’re not telling the truth, or at least, they aren’t telling you the whole truth? If you’re depending on a book to teach you a new kitchen culinary skill, you need to know now that the book isn’t telling you everything you need to know about cooking meals at home. In fact, it might shake your faith and think, well, I can’t even cook water now!

Primary topic: Cooking and Recipes

Cooking and Recipes

841 views3/5 (1)

By Chef Todd MohrSep 2, 20111 topic

Making Pierogi is no Polish Joke

The taste of pierogi is still on my mind as I’ve returned from the Polish Festival in Riverhead, New York. That thought brings me back to my Grandfather who made the stuffed dumplings by the hundreds when I was a child. I had a Polish Grandfather, so we made Pierogi. But if he were Italian, the method for making Ravioli would be the same. If he were Latin, I might be making Empanadas. If he were Indian, they’d be Samosas. If he were Greek, I’d be preparing Spanakopita. Just

Primary topic: Cooking and Recipes

Cooking and Recipes

1,268 views2/5 (1)

By Chef Todd MohrApr 13, 20111 topic

Holiday Fun with Brown Sugar Ham Glaze and a Blowtorch

Making your own brown sugar ham glaze is so simple that you won’t need to buy a commercially prepared sweet-baked ham this year. You can save money by buying, baking, and glazing your own ham this holiday season. Brining Turkey is Better Than Burning Down Your House was my advice for people to avoid the dangers of deep frying turkeys this year. It may seem a contradiction to now advise you to apply a blowtorch to ham, but the flame that caramelizes sugar is a much more targe

Primary topic: Cooking and Recipes

Cooking and Recipes

4,609 views

By Chef Todd MohrApr 13, 20111 topic

Easy Family Dinners Are Closer Than Thailand

Easy 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 method. Basically, if it’s good to you, it’s good. I’ve had some commenters on the internet tell me that “You didn’t make the crepes in the authentic way.” Or, “real beef bourguignon isn’t made that way”.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,245 views

By Chef Todd MohrRecently published1 topic

Salmon Gravlax Roses Make an Attractive Holiday Appetizer

Gravlax 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 coagulating proteins in a food product. Most often, this is accomplished by applying heat. You’ve seen the coagulation of proteins in any hamburger on your barbeque grill. The raw hamburger is twice the size of the cooked hamburger. Coagulation is the stiffening and shrinking of proteins.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,236 views2/5 (1)

By Chef Todd MohrApr 6, 20121 topic

How to Steam Food in Culinary College

Welcome back to culinary college! Today’s lesson is How To Steam Food. I’m glad you are punctual to class because you’ll want every minute of this four and one half hour lecture and laboratory class. The students at Stratford University in Baltimore aspire to careers as professional chefs, hospitality managers, and entrepreneurs of many different kinds. One particular graduate of the Baltimore culinary college actually became a cooking instructor on the internet! He now help

Primary topic: Cooking and Recipes

Cooking and Recipes

1,226 views2/5 (1)

By Chef Todd MohrRecently published1 topic

The Most Important Thanksgiving Cooking Tip of All

Of 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 for turkey”? “What is the correct temperature for chicken”? “How hot should my oven be for…?”

Primary topic: Cooking and Recipes

Cooking and Recipes

1,201 views2/5 (1)

By Chef Todd MohrRecently published1 topic

Spritz Cookies – It’s All In The Bagging!

Spritz 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 I had only known how to use a pastry bag when I was 5, I would have helped ease some of that mate al angst. The correct use of a pastry bag is an easier way to make spritz cookies, and it allows you to make many different shapes with one bag.

Primary topic: Cooking and Recipes

Cooking and Recipes

785 views3/5 (1)

By Chef Todd MohrRecently published1 topic

Does Your Grilling Marinade Have These 3 Simple Elements?

A 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.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,183 views2/5 (1)

By Chef Todd MohrJun 1, 20121 topic

Why Poaching Fish is Better Than Boiling

“What has less flavor than water?” I pose the question to my cooking college class. Nothing! Nothing has less flavor than water. If you’re thinking about poaching fish, chicken, or eggs, why not ADD flavor to the final result by cooking them in a flavorful liquid? That’s the first rule of cooking something in a poaching method. Don’t use flavorless water, always poach items in a flavorful liquid. Have you ever boiled carrots in water? The result is carrots that taste like wa

Primary topic: Cooking and Recipes

Cooking and Recipes

4,312 views

By Chef Todd MohrMay 24, 20121 topic

The Eight Steps of How To Braise from Culinary College

Knowing 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 braised food will be served by the companion hospitality class in the school’s dining room in an ‘a la carte’ style. This means they’ll be bringing us restaurant tickets like real waiters a

Primary topic: Cooking and Recipes

Cooking and Recipes

1,163 views2/5 (1)

By Chef Todd MohrJun 17, 20111 topic

Whats the Best Way For Cooking Brown Rice?

Cooking 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 rice, giving it greater nutritional qualities than processed rice. Because brown rice has its outer hull left in tact, it is a more wholesome and natural grain. White rice and brown rice

Primary topic: Cooking and Recipes

Cooking and Recipes

1,154 views2/5 (1)

By Chef Todd MohrRecently published1 topic

Why Carve Turkey at the Table? Here’s Another Way.

It’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.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,126 views2/5 (1)

By Chef Todd MohrRecently published1 topic

These Uses for Leftover Turkey Will Un-Clog Your Refrigerator

Do 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, money, and food, this is the best approach.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,109 views2/5 (1)

By Chef Todd MohrJun 24, 20111 topic

Boil Corn On The Cob and You Lose

Boil 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 conductive cooking process. This means that your corn is in direct contact with the heat, in this case it’s boiling water. The flavorless liquid takes on the characteristics of the item you’re cook

Primary topic: Cooking and Recipes

Cooking and Recipes

1,091 views2/5 (1)

By Chef Todd MohrRecently published1 topic

Cook Green Beans in Advance and Keep Their Vitamins Intact

When you cook green beans this holiday season, will you open a can of condensed soup and let the beans bake for hours? Most people do. Baking vegetables over a long period of time reduces their nutrient value. Plus, if you are trying to have a stress-free holiday cooking experience, you’re probably preparing the casserole a day in advance. That large casserole dish takes up a lot of room in your refrigerator. And, since it’s flat, there are usually items piled on top of it, further ruining its appeal.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,643 views1/5 (1)

By Chef Todd MohrOct 28, 20111 topic

At Home or In Baking Classes, Study Your Ingredients First

When I was a student at Baltimore International Culinary College many years ago, the chef who taught one of my baking classes blew my mind. “All of baking is 5 basic ingredients,” he said. “Butter, milk, eggs, flour, and flavoring, they make everything from pound cake to crepes. HOW you combine these ingredients makes baking magical”. Baking cakes, pies, cookies, or breads need not be difficult or intimidating, but it does require an understanding of ingredients and mixing m

Primary topic: Cooking and Recipes

Cooking and Recipes

1,541 views

By Chef Todd MohrRecently published1 topic

The Only 4 Cooking Knives You Need

There 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 that offered a 26 knife set. It came with 12 steak knives. Again, when has anyone had to cook steak for 12 people in there home? Rarely, I’d say.

Primary topic: Cooking and Recipes

Cooking and Recipes

958 views2/5 (1)

By Chef Todd MohrRecently published1 topic

The Secrets of a Parisian Spice Store Owner: Good Food is Simple Food

It 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 tha 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 Cler market to visit with Pascal Mievre, owner of L’ Epicerie Fine, a gourmet foods and exotic spice store on the Rive Gauche, the right bank of the Paris cuisine scene.

Primary topic: Cooking and Recipes

Cooking and Recipes

943 views2/5 (1)

By Chef Todd MohrRecently published1 topic

The 9 Steps of Basic Saute Are Not Only For Bourbon Chicken

They 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 Chicken could be White Wine Chicken or Tequila Chicken using the same basic cooking method. Knowing how to saute allows you to create simple and quick dishes using the ingredients you desire. All you have to do is duplicate the basic procedure:

Primary topic: Cooking and Recipes

Cooking and Recipes

931 views2/5 (1)

By Chef Todd MohrApr 13, 20111 topic

Jamie Oliver’s Food Revolution IS The War On Drugs

I’m not sure why Jamie Oliver’s Food Revolution has returned to television. Does the former Naked Chef want to cure obesity? Does he want to reduce diabetes? Does he want to remove additives from our food? Is it fat? Is it sugar? Is it children? Is it adults? Is it a war on drugs? Why would anyone want to stop doing drugs if they’re hooked? If it feels good, tastes good, releases endorphins, or gives you a buzz, logic will not motivate you to stop. He may consider himself a

Primary topic: Cooking and Recipes

Cooking and Recipes

1,329 views

By Chef Todd MohrRecently published1 topic

Peel Tomatoes in 2 Easy Steps

In 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 flavors of some unfamiliar fruits and vegetables. Today, I want to share information about an item that you probably very familiar with and already understand the health benefits and eat it every summer. The tomato.

Primary topic: Cooking and Recipes

Cooking and Recipes

903 views2/5 (1)

By Chef Todd MohrApr 13, 20111 topic

Seafood Paella is a Quick Easy Dinner Made in One Pan

What is a quick easy dinner I can make in one pan? is a question most often asked of me. While I know the expected answer is a recipe, they’d be asking the wrong person for a recipe. I’ve been urging people to “Burn Your Recipes” through my online cooking classes and DVDs for years now, motivating them to cook with basic cooking methods over written instructions, and Seafood Paella is no different. While aspiring chefs and home cooks love to ask me questions, some also tell

Primary topic: Cooking and Recipes

Cooking and Recipes

1,309 views

By Chef Todd MohrRecently published1 topic

Grocery Shop to Cook on a Budget

Cooking 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 stress over cooking at home while still cooking on a budget, the first place to start is in the grocery store where your food bill originates. There are some simple ways that you can lower your grocery bill without having to buy inferior products and still make cooking at home nutritious and fun.

Primary topic: Cooking and Recipes

Cooking and Recipes

899 views2/5 (1)

By Chef Todd MohrRecently published1 topic

Why Does This Chef Want You To Know His Chef Secrets?

Whether 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.

Primary topic: Cooking and Recipes

Cooking and Recipes

881 views2/5 (1)

By Chef Todd MohrAug 5, 20111 topic

Learn How to Saute For Countless Quick Dinners

When 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 matter. Certainly there are other very important skills to have in the kitchen, such as using your knives for cutting vegetables, and how to make sauces, but HOW you transfer heat to food makes th

Primary topic: Cooking and Recipes

Cooking and Recipes

879 views2/5 (1)

By Chef Todd MohrRecently published1 topic

Food TV Won’t Teach You To Cook

Watching 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 teaches you how to play piano. However, with 5 basic skills, you can empower yourself past the advertising and written rules to cook the way you want, with what you want.

Primary topic: Cooking and Recipes

Cooking and Recipes

878 views2/5 (1)

By Chef Todd MohrSep 8, 20111 topic

The Only 4 Cooking Knives You Need

There 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 that offered a 26 knife set. It came with 12 steak knives. Again, when has anyone had to cook steak for 12 people in there home? Rarely, I’d say. You don’t need an entire set of knives to be a

Primary topic: Cooking and Recipes

Cooking and Recipes

875 views2/5 (1)

By Chef Todd MohrRecently published1 topic

4 Cooking Tips Will End Your Recipe Guessing

Cooking 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 because it’s hard to believe something until you can actually see it. But I want to help you to wrap your head around the idea that you have to believe it first and then you’ll see it.

Primary topic: Cooking and Recipes

Cooking and Recipes

872 views2/5 (1)

By Chef Todd MohrRecently published1 topic

A Great Thanksgiving Appetizer Recipe by Burning Peppers? How?

A great Thanksgiving appetizer recipe can be the start of any reason to celebrate. Whether a holiday dinner, birthday, or weekend party, offering attractive and delicious yet simple appetizers can get any gathering off to a great start.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,319 views1/5 (1)

By Chef Todd MohrSep 6, 20111 topic

Food TV Won’t Teach You To Cook

Watching 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 teaches you how to play piano. However, with 5 basic skills, you can empower yourself past the advertising and written rules to cook the way you want, with what you want. I consider the

Primary topic: Cooking and Recipes

Cooking and Recipes

868 views2/5 (1)

By Chef Todd MohrRecently published1 topic

Christmas Dinner Ideas Start with Appetizers Too Fancy For You.

Christmas 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 create one. And you can create any holiday appetizer you’d like once you discover the secrets behind Pate’ a Choux. This is a basic puff pastry dough, often called éclair paste, but it makes an attractive shell for any filling you choose, creating an appealing holiday appetizer.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,308 views1/5 (1)

By Chef Todd MohrSep 16, 20111 topic

Great Sauces Always Start With Roux

Great 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 of meals you can create. A grilled chicken breast is an entirely different dish with a white cheese sauce over it than a dark Cajun spicy sauce. It’s still a chicken breast, but now it’s two

Primary topic: Cooking and Recipes

Cooking and Recipes

848 views2/5 (1)

By Chef Todd MohrAug 17, 20111 topic

Cook Simply and Easily with Fresh Ingredients Delivered to Your Door

Do you want to cook simply and still ensure that your kitchen is only producing healthy meals? Then you are going to love the idea that I'm going to share with you today. I just received my first produce box! This produce box is filled with healthy, fresh ingredients that practically guarantee that I will be cooking light recipes all week. Why A Produce Box? Growing your own fresh vegetables can be fun and rewarding. I think it’s a big pain in the neck. The second best thing

Primary topic: Cooking and Recipes

Cooking and Recipes

1,260 views1/5 (1)

By Chef Todd MohrRecently published1 topic

5 Simple Steps to Cook Healthy Nutritious Food

Every night when you go home, you have to make a decision about what to have for dinner. For the most part, we would like to eat nutritious food, but many of us didn’t grow up learning how to cook healthy meals. If you’re watching your health, eating out is not the best option, so most people look in their cookbooks for recipes. This isn’t always the best solution, because recipes lie. But, if you know the right way, it’s very easy to cook nutritious food every night of the week. This is the process that many people go through:r

Primary topic: Cooking and Recipes

Cooking and Recipes

819 views2/5 (1)

By Chef Todd MohrRecently published1 topic

Christmas Dinner Ideas Start with Appetizers Too Fancy For You.

Christmas 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 create one. And you can create any holiday appetizer you’d like once you discover the secrets behind Pate’ a Choux. This is a basic puff pastry dough, often called éclair paste, but it makes an attractive shell for any filling you choose, creating an appealing holiday appetizer.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,242 views1/5 (1)

By Chef Todd MohrRecently published1 topic

The Harsh Realities of Inconsistent Cooking

I know I’ve been asking you a lot of questions lately and I want you to know that it’s with good reason. To cook like a chef at home, you have to break old habits and old habits can’t be broken if you aren’t aware of them. It’s important to me to make sure that you understand the science of cooking as well as the cooking techniques that are going to make you feel more comfortable and confident.

Primary topic: Cooking and Recipes

Cooking and Recipes

808 views2/5 (1)

By Chef Todd MohrMar 15, 20121 topic

Are You Missing The 5 Benefits of Simple Cooking?

Simple cooking is the best cooking. There, I said it for the 1000th time! No matter where I travel, no matter to whom I speak, those people and cultures that know good food say the same thing. In Paris, the spice store shared his incredibly simple secret to eating healthy, “Simple things are good things”. In a fish market on Hawaii, the local fish monger advised me to cook my tuna very rare and very simply. “Only scare the fish with a fry pan, it will be Ono”, he said. Ono i

Primary topic: Cooking and Recipes

Cooking and Recipes

1,211 views1/5 (1)

By Chef Todd MohrApr 13, 20111 topic

Flaky Pie Crust or Mealy Pie Crust? Avoid Soggy Bottom Pies With The Right Choice.

Choosing 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 mealy pie crust. Thus, they’re best used for a top crust or lattice design. The flaky variety is also great for cold pies when pre-baked and filled with mousse or cream fillings. Mealy pie

Primary topic: Cooking and Recipes

Cooking and Recipes

2,809 views

By Chef Todd MohrRecently published1 topic

You Won’t Believe This Easy, Simple Method for Cooking Sauce

One of the most difficult things for a cook at home to make is a flavorful sauce. A great sauce will cover some of the worst cooking mistakes, enhance most of the best cooking successes and make you appear to be a home cooking genius. Cooking a sauce means adding flavor, texture, and appearance to your home cooking dishes. A sauce or gravy is made of three simple ingredients: liquid, thickener, and flavorings. When you need easy cooking ideas for cooking sauces at home, you need only think of these three things. Liquid for Your Sauce

Primary topic: Cooking and Recipes

Cooking and Recipes

743 views2/5 (1)

By Chef Todd MohrRecently published1 topic

We Got Endless New Dinner Ideas Last Night, Did You?

If you missed the live cooking webcast last night, you missed a tremendous evening of fun, food, entertainment and education in basic cooking methods…a virtual cooking guide. In fact, I showed everyone watching how basic cooking methods can help you make dinner quick every night and still have endless dinner ideas. Here’s a bit of what went on last night:

Primary topic: Cooking and Recipes

Cooking and Recipes

740 views2/5 (1)

By Chef Todd MohrRecently published1 topic

Don’t Buy Another Recipe Book Until You See This Video!

In the daily challenge of cooking meals for your family, home cooking recipes can be a help or a hindrance. How recipes work for you depends on what you expect them to tell you. Remember, recipes are good at telling you some things, but don’t help you with an overall kitchen culinary journey. If this is what you’re expecting, if you’re expecting guidance that will help you to become a master chef in your home, you will be disappointed. Here is a review of some of the things that recipes don’t tell you about cooking meals at home: • Variations in ingredients or potential substitutionsr

Primary topic: Cooking and Recipes

Cooking and Recipes

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