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191 articles by Chef Todd Mohr · showing 50

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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
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By Chef Todd MohrRecently published1 topic

The Essential Cooking Tips for Gas Grills

When 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 cooking is like driving a car, grilling is like being strapped to a rocket ship! Now more than ever, creative home cooks are looking for the best cooking tips for gas grills.

Primary topic: Cooking and Recipes
Cooking and Recipes
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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
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By Chef Todd MohrRecently published1 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.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Cooking With Steam and Gin Blossoms

I’ve said it before, “the Food Network is the MTV of cooking.” MTV used to play music, now they’re entertainment about music. Food Network is entertainment about food. They don’t teach anyone to cook. Last week, I was listening to my favorite band, The Gin Blossoms on my iPod while cooking with steam when someone reminded me of my cynical quote about MTV and Food TV. “Huh”? I said as I removed one ear-bud.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Mahi Mahi Recipes You Can Do in 15 Minutes

Mahi 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 place? Cooking is a chore when you have to follow someone else’s written instructions. However, cooking becomes inspirational and therapeutic in many ways when you follow your own creativity and desires.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Great Cooking Turkey Tips For Choosing Your Bird

I’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 have as much free range as you think. The USDA requires only that birds have “some access to the outdoors”. It’s more important to know what your turkey was fed than the USDA label placed upon it by narrow definitions.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

7 Skills You Must Have to Cook Food Consistently

I 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 goal, understanding cooking techniques that allow you to cook like a chef will help you to be more consistent. Being able to KNOW that your meals will consistently be good will reduce stress, eliminate fear of cooking and increase your creativity and joy in creating new meals.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Can’t Cook On a Budget? It’s Grandma’s Fault.

Cooking 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 loosened belt and waist-band? “Eat it or it’ll go to waste” she’d always say.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Don’t Leave Shirred Eggs Off Your Menu For Brunch

If 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 never goes out of style. Individual appetizers in a flat-bottomed Asian spoon are always a hit. Hors d’ oeuvres served in martin glasses or desserts in chocolate cups are delicious to the eye.

Primary topic: Cooking and Recipes
Cooking and Recipes
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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
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By Chef Todd MohrRecently published1 topic

Cutting Vegetables Blindfolded is Still Easier

Cutting 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 cabinet. Plug it in to the electric outlet. Then, fiddle with the bowl a little because it never fits just right the first time. Next comes the blade. You have to twist it a few times before it finally clicks into place.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

The Best and Easiest Homemade Pasta Sauce Recipes Anyone Can Master

Do you think you need a pasta sauce recipe to make a great pasta dinner tonight? I promise you that if you learn three of the most commonly used (and so called) culinary mother sauces, you will be creating all kinds of dishes with a never-ending variety of options. You might even find a new favorite pasta sauce recipe to claim as your "signature." Even if you just want to get some great new ideas for everyday dinners, these three sauces provide endless opportunity. Become a Master of the Marinara Sauce Recipe

Primary topic: Cooking and Recipes
Cooking and Recipes
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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
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By Chef Todd MohrRecently published1 topic

Stuck for Christmas Dinner Ideas? Try Potatoes Anna

Christmas dinner ideas are harder to come by than any other holiday menu. Most people have deep traditions when it comes to their Thanksgiving table, but Christmas presents a great opportunity to try new things, new ideas for the coming new year. Let’s start with starch. Potatoes are high in calories, high in carbohydrates, high in starch and sugars. For nutritional value, you’re better off with complex grains, but who wants quinoa next to their holiday ham? No one. If we want to change something, let’s change the potato.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Cake Mixing Like the Pros with the Two-Stage Method

Cake mixing techniques are always more important than cake baking temperatures. I demonstrated this in an earlier blog by using a butter cake recipe to demonstrate the creaming method. This method combines butter and sugar to trap air, then uses egg yolks to form an emulsification. The limiting factor of the creaming method is that butter is not 100 percent fat. Butter is composed of 85 percent fat, about 10 percent water and 5 percent milk solids. With less fat, butter will hold less liquid during an emulsification. This means a drier, tougher cake.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Catch a Taco Fish, One of the Quick Dishes for Everyday Cooking

If you could cook like me and create quick dishes every night of the week, you’d never need a recipe book. Without a recipe book, you’d never need to stress about dinner. It’s the written recipe that causes so much anxiety about preparing family dinners. Are you always trying to figure out “what’s for dinner”? Is it a constant battle of finding recipes, sharing recipes, deciding which recipes work and which don’t? Before you start cooking, do you have to search for a recipe first?

Primary topic: Cooking and Recipes
Cooking and Recipes
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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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By Chef Todd MohrRecently published1 topic

Why Eating Healthy Food is Easy with Paris Cuisine

Since I’ve been on my Paris tour, I’ve discovered that eating healthy food is much easier tha I imagined with Paris cuisine. I’m also noticing that everything I’ve eaten tastes incredibly good, so fresh, amazingly flavorful without being overly filling. For someone who already studies food like it’s art, my Paris tour is bringing more questions to my mind than answers. What is it that makes eating healthy food in Paris so easy?

Primary topic: Cooking and Recipes
Cooking and Recipes
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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
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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
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By Chef Todd MohrRecently published1 topic

The Number 1 Method for Great Cookies From Scratch

The 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 with Mom or Grandma, want to be sure of the ingredients that go into your cookies, or share time with your children, making cookies from scratch is a great way to accomplish all these things.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Brining Turkey is Better Than Burning Down Your House

Brining turkey is my favorite way to prepare my holiday turkey. People’s biggest fear is that their turkey will be dry after cooking it. This is a reasonable fear, because “roasting” is a dry-heat convective cooking process. When roasted, your turkey is cooked indirectly through the use of hot air. Hot air will evaporate moisture, making your turkey dry.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

7 Tips for Healthy Eating at Home

I’ve devised my 7 Tips for Healthy Eating at Home because I feel like crap. What the heck is going on? I’m a healthy guy, I’m not overweight. I exercise more than most people. I was the Executive Chef at a large hospital, so I know about nutrition and I can cook. Why do I feel lousy? Why am I exhausted by the television at 9:00 pm? Why do I sleep 8 full hours and wake up tired? Why do I feel like I need a nap in the afte oon? Why is my attention-span shortening? Why does my memory seem to be duller? Why am I irritable sometimes? Why is this happening to me?

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Your Butter Cake Recipes Will Fail Without The Creaming Method

Butter cake recipes will always be disappointing if you don’t use the correct mixing method. While most people blame the oven for cake faults, the problem is not in the baking. The most common cake faults stem from mistakes made during mixing. Mixing methods are the most important step in creating a great cake, no matter what the recipe.

Primary topic: Cooking and Recipes
Cooking and Recipes
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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
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By Chef Todd MohrRecently published1 topic

Dig Deep For The Best Clam Chowder and Stuffed Clams

Clam digging is a tradition in my family. I grew up on the water, and had my own boat shortly after my first bicycle. It’s an activity that not only yields fantastic fresh ingredients for cooking, but a family activity that everyone enjoys. It’s one thing to buy fresh fish; it’s another to catch your food yourself. Heading out of the marina on the coast of North Carolina, we’re in search of fresh clams for dinner.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Do it Yourself -4 Steps to Copycat Restaurant Recipes.

I have a friend that plays guitar. He can hear a song and figure out how to play it. This has always impressed me. I watch him intently listening to the song, nodding his head, humming a bit, and then his fingers go to work. The left hand forms chords, the right strums or picks at the strings. “Oh, it’s A, then C, then D,” he mumbles. Because my friend knows HOW to play guitar, because he knows the basic chords he can recreate any song he hears. Why doesn’t he just buy the sheet music.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Are You Cooking Meals from a Broken Cookbook

“Burn your recipes!” If you’ve been following me for any amount of time now, you’ve heard me utter that statement time and time again. It’s not that I’m entirely against using recipes for home cooking, it’s more because I see cooking meals as a personal art form or your kitchen culinary expression. In fact, home cooking recipes are especially useful if you’re looking for new ideas and flavor combinations. Recipes are useful for cooking meals if you want to try to duplicate something exactly. Here are some of the things that recipes will tell you: • The ingredients to user

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

A Consomme Recipe That You’ll Never Try

I’ll admit it. You’ll never try this consommé recipe. Even my students in culinary college will make it once and probably never again. I try to bring you the best aspects of cooking and make it simple. But, there’s no way to make this clear and flavorful broth easily. It’s a professional level skill reserved only for the finest restaurants.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 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.

Primary topic: Cooking and Recipes
Cooking and Recipes
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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
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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
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By Chef Todd MohrRecently published1 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 and waitresses.

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

This Strawberry Pie Recipe Is a Great Method for Any Other Fresh Fruit Pie.

This 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 baked them, this would be considered a tart.

Primary topic: Cooking and Recipes
Cooking and Recipes
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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
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By Chef Todd MohrRecently published1 topic

How Drying Herbs Saves You More Green

If 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 cooking to taste fresher than cooking with herbs especially those grown locally. Sometimes, you may gets a great deal on your herbs and decide that you need to dry them. This week, you’re going to learn about what to do with your local herb bounty as well as the secret to drying herbs.

Primary topic: Cooking and Recipes
Cooking and Recipes
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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
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By Chef Todd MohrRecently published1 topic

The Farmer’s Secret to Growing Tomatoes in Winter

The trees are bare, the ground is frozen, and if you want the best and freshest ingredients, where are do you go? Well, there is someone growing tomatoes in the winter! If you understand the science of cooking and you want the freshest ingredients even when they’re out of season, then you’re in the right place to learn.

Primary topic: Cooking and Recipes
Cooking and Recipes
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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
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By Chef Todd MohrRecently published1 topic

The Best Homemade Pizza Recipe Delivered in 7 minutes or It’s Free!

I’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 his fresh tomatoes? Tim Bass of Sunburst Tomatoes says he prefers the raw, natural flavor of his tomatoes in a Tomato Sandwich, “two slices of bread, some mayonnaise and a slice of tomato” is his favorite homemade tomato recipe.

Primary topic: Cooking and Recipes
Cooking and Recipes
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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
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By Chef Todd MohrRecently published1 topic

Essential Cooking Instruction: Why Most Home Cooks Fail Before They Even Begin

When 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. Professional chefs know this, but they rarely share this simple truth with the public, which leaves very frustrated cooks out there, who are looking for answers. So, what is the essential cooking instruction that all home cooks need to know?

Primary topic: Cooking and Recipes
Cooking and Recipes
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By Chef Todd MohrRecently published1 topic

Summer Cooking: The Simple Steps for Cooking Perfect Steak

Cooking perfect steak might mean different things to different people, but by using the same - very simple procedure, everyone can achieve their own personal definition of perfection right on their own BBQ grill. The process begins with choosing and preparing your own beef tenderloin and ends with knowing exactly when that steak has finished cooking to the exact doneness that you want it to be. And all of this happens without disrupting the steak's beauty with knife gashing and checking that center for "pinkness." Intrigued?

Primary topic: Cooking and Recipes
Cooking and Recipes
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