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Sushi DVD 
Hi,
I was wondering if you could help me out.
I am a trained japanese sushi chef and i am doing a dvd about making sushi. I have no ideas about sales ...

Can you Saute Bone-In Meats? 
Chef Todd,

Can you saute bone in pieces or just tender boneless cuts?

Regarding the Powerhouse salad, were all those quinoa, black beans, lentils ...

Do You Bake or Roast Chicken? 
Hi Chef,

Do you bake or roast chicken pieces? What's the difference?

Secondly, sometimes I get lovely dry crispy chicken pieces sometimes they were ...

Is it hard to open something like a bakery with no culinary arts degree? 
I've always thought about opening a bakery someday, but going to culinary school is a lot of money. Could you not go to culinary school and still be successful?...

Cooking pasta in stock? 
Hi Chef,

Throughout your video series, you’ve recommended cooking rice, meats, etc. in broths to add flavors since water is flavorless. Will cooking ...

Does a saute pan need a lid? 
Hi Chef Todd,

I am at the point where I'm investing in my first proper set of pans. However, I find that after watching your videos and reading your ...

Making a Demi Glace 
Chef Todd,

I wanted to make a demi glace at home but there are so many sites saying it's too much work and you can get the same result with a store ...

How Long do I Smoke Meats For? 
I recently smoked a brisket, and after the initial amount of time, the smoke went out.

When starting up a second smoke pack (punctured foil, with a ...

Gluten free Cream Puffs... is it possible? 
Hello Chef Todd,

I have been experimenting with alternate flours for pastries. Now I am attempting to modify the standard cream puff recipe (water, shortening,...

How to Make Ganache for Chocolate Covered Strawberries? 
While tempered chocolate is useful, how do you make a ganache?


Chef Todd Says:

Adam-
I just had this conversation last night with my Executive ...

what red wine would go with your Mole Pesto Shrimp? 
I don't drink and I don't have a clue about wine and I'll be making Mole Pesto Shrimp for my girlfriend this weekend.


I'd pick a deep, Spanish, South ...

How do you fix a cheese sauce that tastes like flour? 
I tried to make homemade mac and cheese the other day. I started out making a roux and "thought" I was doing everything right. I added the cheese at the ...

Can Cast Iron Work for Saute? 
I have cast iron skillets that I love, but I'm wondering if they're as good as a stainless steel saute pan when it comes to the saute method. Will they ...

What is a good ratio for bagels? 
I have tried about 10 different recipes for bagels (yes, I used a recipe) and each gave me a wide variation on texture. It seems they should be more dense ...

Gelatinization - what temp and how fast? 
In Food Facts you say "Beginning at 150 degrees, we see Gelatinization – when starches absorb water and expand..".

But in Crepes you say "Allow the ...

Orange Chicken  
I am considering cooking a meal where the basic theme is orange. It will consist of sauteed chicken breast, a salad consisting of; baby spinach, mandarin ...

Any references for a young chef? 
Hi Chef,
I am 13 and entering high school and I want to become a chef, do you have any references or do you know of any ways, other than watching your ...

My Alfredo Sauce  
Hi,
I would just like a fellow chef's opinion on my version of Alfredo Sauce.

I use: butter,garlic,half n half, and parmesan cheese. Unlike your way ...

Do buffets and chafers keep food in the temperature safety zone? 
After reading the section and seeing the video on Kitchen Safety, I wondered about how restaurants such as all-you-can-eat establishments or catered events ...

Reusing Shrimp Broth 
Chef Todd,

Can I re-use a shrimp or chicken broth?

Say I cook some shrimp for shrimp cocktail in my previously made shrimp broth, is it bad to ...

How do you recreate a dish without a recipe? 
I collect recipes from all over the world and to recreate a dish I go back to the recipe for review. I do like how you explain cooking and most of the ...

When do I use Dry Spices versus Fresh Herbs? 
G'day Chef Todd, I have a question about when you use dry herbs and spices versus fresh.

I'm on the last day of your What's-for-dinner-challenge and ...

What's the Difference Between Olive Oils? 
What is the difference between olive oils beside the price?

I know Olive Oil is supposed to be healthy, but there are so many choices; Extra Virgin,...

The Best Potato Salad 
How do I make the best potato salad? When I try to make a potato salad, and use leftover potatoes - the potatoes just taste awful when cold. How can I ...

Low Fat Healthy Cooking Substitutions for Roux? 
Is there a low fat, healthy cooking substitution for roux? Because I absolutely am enslaved to making sauces, my wife and I are experiencing "fluffiness"...

Substitution for Lemon Extract? 
I am trying to work up a formula for a poppy seed and lemon cake. I am out of the country and don't have access to industrialized lemon flavoring products....

Keeping my Steak Warm While Making Sauce 
I've been making steaks for a while using my heavy cast iron skillet. I coat the steak in crushed peppercorns and sear at a high temp for about 4-5 minutes ...

How to Saute' More than My Pan Will Hold 
I have been deglazing pans after sauteéing chicken, beef, pork and seafood and really enjoy the sauces that result. However, when I have to saute more ...

Cake baking with Whole Wheat Flour 
I prefer to bake using wholemeal flour. Is there a trick for replacing recipes with wholemeal when they call for plain, or is it ok just to go ahead and ...

Looking for Aioli Recipe Ideas 
I need a new aioli recipe idea. What ingredients mix well with mayonnaise?


Chef Todd says:
Kent - that's a great question because aioli is a ...

Moist AND Flavorful Chicken Quesadillas? 
Chef Todd--

My question is, if I'm making quesadillas, or something else that calls for twice cooked meat, do I need to choose between having moist ...

Wondering How to Make Biscuits 
I am wondering how to make biscuits still. In your video series "Cooking Coarse", episode #37, you said the way to make good biscuits is to weigh not measure....

The Saute Method on Delicate Fish 
I just have a little question about the saute method. I find sometimes that whilst waiting for something to cook 75% of the way through on one side, it ...

How can I best add flavor and seasoning in cooking? 
Flavoring and seasoning in food is very important. I am somewhat familiar with how certain herbs and spices can add flavor or season to a dish. Is there ...

How to Cook Fish in the Oven?  
I am wondering how to cook fish a specific way: What's it called when you put fish and other ingredients in Parchment Paper and bake it? Maybe this would ...

How to Saute Veggies 
I watched the Sauteing videos and saw how to saute protein products, but my question is: Are there any specific things to know when it comes to sauteing ...

How to Bake a Whole Chicken? 
How does one bake/roast a whole chicken so that it is moist, tender and flavorful when served?

Also what, if any, is the difference between a baked ...

Can you freeze prepared puff pastry dough creations? 
When I freeze puff pastry dough, should the egg wash & sugar be on or off?

Cooking for One? 
Cooking for one can be a real challenge. I live by myself, and I love to cook but I always end up with a ton of left-overs. Don't get me wrong...I love ...

What cooking tools do you really need? 
After decades of enthusiastic home cooking and trying all kinds of different cooking tools, I am still not decided on the level of quality I need for my ...

I really need a 30 minute meal idea 
How can I really cook a 30 minute meal for my family?

I boiled water and followed directions on the box.

I barely had time to boil the water before ...

Help! I'm a Yankee college kid who wants to cook breakfast for a girl from Texas. 
I want to impress this girl at school by cooking her breakfast and bringing it to her dorm room this Thursday. I asked her briefly about her favorite breakfast,...

What Cooking Classes do you recommend? 
Austin, TX has many cooking schools and I've attended two classes recently: Advanced Knife Skills and The 5 Sauces.

Whole Foods Market, HEB Central ...

Rolled oats vs. Quick Oats in Cookies 
I like to make oatmeal cookies, but some recipes call from old fashioned rolled oats while others ask for quick oats. Does it really make any difference ...

Crispy Sweet potato fries? 
I've been trying to figure out how to make sweet potato fries in the oven for a while now. They always turn out delicious but not crispy enough! I've ...

Why Put Milk in Eggs for Omelets? 
Chef Todd--
I was wondering why people put milk in eggs when making scrambled eggs or omelets.


Chef Todd Says:
Steve:
People put milk in beaten ...

Can I Eat Uncooked Flour? 
While watching Cooking Coarse #22- Roux, I saw that it's made with fat and starch (flour), mixed together in pan. The thing is, I've always been told by ...

Aging meat at home? 
Hi, Chef Todd, I wonder if you can age meat at home I've been told that taste a lot better than a fresh meat. but I've encountered a lot of info in the ...

How do I stop uniced cakes going sticky on top 
I've made a number of cakes using bought mix and whilst I like my cakes moist inside, I find the top goes sticky almost as soon as I put it in a container....

Sausage Gravy Recipe? 
Trying to make a killer biscuits and Sausage Gravy for my family...


Chef Todd Says:
Another great example of cooking by method rather than cooking ...

Sacher Torte-Chocolate Sponge Cake 
What is the correct method for Sacher Torte or a Chocolate Sponge Cake?

I've been trying to make a Sacher Torte, which is a sponge cake, some apricot ...

I've made a discovery!!!  Not rated yet
I finally figured out how to make the soft bread like they have in Asia. It came to me in a dream yesterday. I was home with a cold so I tested out ...

How can I put a bowl inside a bowl when mixing?  Not rated yet
Hello Chef Todd.

In your buttercream making video, You have used a technique to cool down the cream - a bowl inside a bowl. The outside bowl is filled ...

I recently used your white cake recipe  Not rated yet
This is a wedding cake I made with your recipe for chocolate cake with buttercream icing and then I used fondant. I cannot find that recipe anywhere either....

Wood Fired Bread Ovens  Not rated yet
I've been toying with the idea of making my own grill, then I saw a wood fired bread oven at a potters place.
Do you think there is any advantage to baking ...

Chocolate cake with fondant icing  Not rated yet
Hi!
I am thinking of making a chocolate cake with a fondant icing for my birthday, but I wanted to know what type of icing (the one you put before the ...

Your DVD instead of Culinary School?  Not rated yet
Dear Chef:
I was attending The cooking and Hospitality Institute of Chicago / Le Cordon Bleu Program.

I came across your videos and would take notes,...

What mixing method would you use for cheesecakes?  Not rated yet
You did an amazing job covering all the different types of cakes and their mixing methods, but which one would you use for a cheesecake? Would it be the ...

i wanted to start my own business??  Not rated yet
Hey Chef so I was reading your "about" and noticed that you had started your own catering business. I to want to start my own business and i was just curious ...

Blanching...What is it all about?  Not rated yet
Dear Chef:

Can you have a video presentation for blanching, Why is it?
Thank you

Respectfully yours,
Dominic


Chef Todd Says:
Blanching,...

How to Make a Sweet Tomato Sauce  Not rated yet
Dear Chef:
Good day!

Can you give me some technique on how to make tomato sauce not too sour and runny in texture.


Dominic-
I hate to over-...

Starting a career  Not rated yet
I love to cook for my family, I went to school for Business and now work in Marketing.

Cooking has always been a passion of mine and now I would like ...

Sable Dough vs Puff Pastry Dough  Not rated yet
hello chef,
I made the dough you show in your video, and it came out like puff pastry, but very oily.

I put the amount of butter you said, but it ...

Buying a Barbeque Grill  Not rated yet
Hey chef I am in the market for a bbq grill which one do you use or do you have any recommendations?


Chef Todd Says:
I don't have one, or a specific ...

Milk - whole or skim?  Not rated yet
Everyone in our house drinks skim milk so we pretty much never have whole milk on hand. Where I see "milk" as an ingredient, I rarely see any qualifier ...

Sugar to water ratio for syrup?  Not rated yet
In Blueberry Sauce - Cooking Coarse 182 - in making the sugar syrup you say to a 4-to-1 ration of sugar to water but what you say as you measure it out ...

Kitchen confidence?  Not rated yet
Chef Todd, I am a senior in high school and an aspiring chef. But I feel that my cooking lacks confidence. How can I build that confidence in the kitchen?...

Self Rising Flour?  Not rated yet
I want to make the chocolate butter cake in your video, but I don't know if the flour you used is self rising or is it plain flour?


Chef Todd Says:...

Angel food cake  Not rated yet
Hi!
I'm going to make angel food cake for the 4th of July (wanted information?), and I was looking around the web and found out that a lot of people cool ...

Cheesecake for Hundreds?  Not rated yet
Hi Chef,
My wife and I are starting a wholesale bakery here in Colorado Springs, 6000 feet above sea level. We are using a kitchen owned by a caterer ...

When to Cook What?  Not rated yet
When you cook dinner how do you know what to cook first, and when to cook what? You have a starch, meat, and vegetable. I can set the starch to cook,...

Home Canning  Not rated yet
Chef:
Can you do a video on Home Canning? I love your video series, Cooking Coarse.

Thanks,
Dean


Chef Todd Says:
I will be filming a home ...

Finding a Cooking Coarse Episode  Not rated yet
Chef Todd,
I was told in one of your Cooking Coarse videos to go to episode (18). Could you please help me find it? And could you please help make this ...

One Dish Chicken with Risotto  Not rated yet
Can I make a one dish chicken and risotto by using the chicken fond to start risotto in the same pan?

Lets say I'm cooking a steak or chicken, and I'...

High Altitude Baking  Not rated yet
I live in Colorado Springs at 6000 feet. My baked goods, including cakes, quickbreads and yeast breads, have problems with rising properly and tend to ...

Are You Denting Your Pans?  Not rated yet
Chef Todd - I have been watching your cooking videos on youtube and enjoy them very much. One thing that I noticed is that you are always banging your ...

Flat Chocolate Chip Cookies  Not rated yet
The normal 350 degree temperature typically results in flat chocolate chip cookies for me.

I performed an experiment several years ago and compared ...

Cake Mixing Problems  Not rated yet
I made a chocolate cake and the flavor is fantastic but its really really -dense-. Where did I go wrong? The ingredient ratio or possibly I messed up ...

The Best Garlic Bread?  Not rated yet
Is it true that in Italy they make the garlic bread nice and soft without spreading great dollops of fatty goo on it?


Chef Todd Says:
I can't speak ...

De-glazing Method for Large Quantities?  Not rated yet
My question: When pan-frying (anything) for large quantities, how do you deal with the excess of fond that builds up?

After about 4 or 5 chicken breasts,...

How can I make freezer burgers cook and taste better?  Not rated yet
When I cook frozen burgers, either on the grill or in the broiler, they always come out tough and dry. They taste good, ignoring the toughness and dryness,...

Can you make biscuit dough ahead of time?  Not rated yet
I make the same style of biscuits that you make in Cooking Coarse #37. Can you make the biscuit dough the day before and chill or freeze?

I would think ...

How Do I Cut Up "Wierd" Fruits and Vegetables?  Not rated yet
I can't seem to cut up avacados, mangoes, pineapples, etc consistently. It's summer and all those delicious fruits and vegetables are here. Is there a ...

Pre-Heating My Pan for Saute'  Not rated yet
We are moving overseas to a location that is very difficult to obtain propane. Therefore, if I can have the burners on for less time that would be great....

Sauteing and Cooking Pans  Not rated yet
I watched your sauteing videos and you suggest adding cold liquid to the hot pan to make a sauce/glaze etc. I have a stainless steel saute pan from Le ...

Baking Yeast Bread  Not rated yet
In your 2nd episode on Baking Yeast Bread you placed the dough in a pan for baking. It looked like it was sitting on a paper or cloth of some sort. Can ...

How do I make tiramisu  Not rated yet
So, I would like to ask you how to make tiramisu. I make a tiramisu with mascarpone cheese and cream (coffee, vanilla, no eggs, etc.). The problem is that ...