Burn Your Recipes BlogWelcome - enjoy the Q&A and other site updates! Chicken Breast ConcoctionI took a chicken breast, sliced it in half and sauteed it in olive oil. Once it was done I added sliced shallot and garlic; de-glazed the pan with Permalink -- click for full blog post I've made a discovery!!!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 Permalink -- click for full blog post Sushi DVDHi, 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 Permalink -- click for full blog post Make dinner with two pans instead of one.Hi Chef -- I have a suggestion/comment about your saute method based on my experiences when I tried it out. I love the idea of making a pan sauce Permalink -- click for full blog post 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 Permalink -- click for full blog post How can I put a bowl inside a bowl when mixing?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 Permalink -- click for full blog post I recently used your white cake recipeThis 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 Permalink -- click for full blog post BYR-1+Knives+Chicken=SUCCESSI finally had time to sit down and watch my new DVD, and what an eye-opener it is! So many things we take for granted have such an impact on our Permalink -- click for full blog post Like finding hidden treasure!Chef Todd, I am so incredibly excited. I have been searching the internet, knowing that something like this and someone like you were out there Permalink -- click for full blog post 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 Permalink -- click for full blog post Wood Fired Bread OvensI'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 Permalink -- click for full blog post Shrimp Dish SuccessLast night I decided to make a shrimp-something for us. While the shrimp were thawing I diced up some onion and sliced some mushrooms. I sauteed them Permalink -- click for full blog post Chocolate cake with fondant icingHi! 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 Permalink -- click for full blog post 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 Permalink -- click for full blog post 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 Permalink -- click for full blog post Chicken Breast Success ExperimentMy Fiancee and I are in the latter stages of moving to a new home, and she is stressed beyond belief! So I decided to make her dinner tonight... I Permalink -- click for full blog post Your DVD instead of Culinary School?Dear Chef: I was attending The cooking and Hospitality Institute of Chicago / Le Cordon Bleu Program. I came across your videos and would take Permalink -- click for full blog post Best French Onion soup EVER!Hi Chef Todd! French Onion Soup is a great favorite for my wife and I, and I have never had success trying to make it from scratch....until last Permalink -- click for full blog post Making a Demi GlaceChef 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 Permalink -- click for full blog post Easy Peach NapoleonLast night's quick and easy improvised dessert was a Peach and Chocolate Napoleon. There is no recipe, it was created by what I had on-hand at the Permalink -- click for full blog post De-glazing Method for Large Quantities?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 Permalink -- click for full blog post Cake flourWhat is cake flour? I can not find it in the stores. Can I make it? Why do most chocolate cakes call for it? Why use milk? I was told that it makes Permalink -- click for full blog post Chicken in my Cast Iron PanI have an old cast iron skillet that is among my favorite pans. I love to cook chicken in my cast iron pan. I like to get it reasonably hot, then Permalink -- click for full blog post What mixing method would you use for cheesecakes?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 Permalink -- click for full blog post 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 Permalink -- click for full blog post How do you make a stabilized Whip Cream frosting?I would like to make a lighter fresh cake with layers of fruit and maybe Bavarian cream , and would like a whip cream frosting that holds up to Permalink -- click for full blog post Pesto Cream Sauce Disaster turned into Success because of Your VideosChef Todd-- So I was making a pesto cream sauce today--something I had never done, and actually hadn't heard of until my girlfriend suggested that we Permalink -- click for full blog post i wanted to start my own business??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 Permalink -- click for full blog post 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 Permalink -- click for full blog post How do I stop uniced cakes going sticky on topI'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 Permalink -- click for full blog post What is the method to cook bisque soups?I have always loved bisques, could you possibly do a video on how to make them? Ive tried a bunch of recipes but there is something I'm doing wrong Permalink -- click for full blog post Chocolate Souffle video #95!Great Video Chef Todd! I followed along and made this the other night and they came out perfectly! Sooo much easier than I could have ever thought a Permalink -- click for full blog post 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, Permalink -- click for full blog post I can cook now!Before I ever hear of Chef Todd Mohr, I didn't know the difference between sauté and soufflé. Just tonight, I had my first culinary adventure! Permalink -- click for full blog post 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 Permalink -- click for full blog post Starting a careerI 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 Permalink -- click for full blog post 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, Permalink -- click for full blog post Rolled oats vs. Quick Oats in CookiesI 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 Permalink -- click for full blog post 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 Permalink -- click for full blog post Ginger Mountain Dew MarinadeMarinate Beef, Pork or Chicken for 24 hours in the following ingredients: 1) 2 Cloves sliced Garlic 2) 5 slices fresh ginger 3) 2 sliced Green Onion Permalink -- click for full blog post Can I substitute juice for wine in Saute?I am 14 and not 21 so I can't deglaze my pans with white wine. Can I substitute juices for wine in a saute method? So while it probably wont have an Permalink -- click for full blog post Buying a Barbeque GrillHey 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 Permalink -- click for full blog post Vast immediate Cooking ImprovementChef Todd, I randomly stumbled upon your site/you tube channel while fumbling across the internet like a pinball on crack. It has changed Permalink -- click for full blog post 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 Permalink -- click for full blog post 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 Permalink -- click for full blog post 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 Permalink -- click for full blog post 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 Permalink -- click for full blog post Milk - whole or skim?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 Permalink -- click for full blog post Sugar to water ratio for syrup?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 Permalink -- click for full blog post |