Chef Chris’ Corner

 

Brown Butter (aka the nutty delight) Butter is a dairy product made by churning fresh or fermented cream/milk; this churning process separates the butterfat from the buttermilk. Commercially made butter contains at least 80% butterfat. The other 20% of the mixture is milk proteins, lactose,…

Spiced Banana Cajeta Custard

05 Oct 2016, Posted by Chris Waltman in Chris' Corner

Fall is upon us and that means it is time to break out the fall spices. This time of year you will see a lot of cinnamon, nutmeg, clove, ginger, star anise, and dried citrus peel. It’s almost as if these flavors are the essence…

Duck Fat and White Balsamic Peach Pie

01 Jul 2016, Posted by Chris Waltman in Chris' Corner

Summer is here and that means peach season.  Peaches are ready to be picked and there will be an abundance of them at the grocery store.  Enjoy this rustic recipe with a high end twist. Duck Fat Pie Crust Yields 3 Pie Shells Prep Time…

Home Brewed Ginger Beer

15 Jun 2016, Posted by Chris Waltman in Chris' Corner

Home brew may see like it should be a long and pain staking process.  This recipe will show you how you can make you own home brew soda with just a few minutes of prep and a little patience.  This recipe shows how to make…

Weight VS Volume

07 Jun 2016, Posted by Chris Waltman in Chris' Corner

What is the best way to measure your ingredients??? Correctly measuring ingredients is essential to successful baking and batch cooking.  Baking is an exact science and requires precision to achieve consistent final products.  Baking is in essence kitchen chemistry.  Adding too much or too little…

The Taboo of Microwaves

05 May 2016, Posted by Chris Waltman in Chris' Corner

    What is a microwave? A microwave is an electromagnetic wave that excites polarized molecule and causes them to oscillate at an extremely rapid rate.  The oscillation causes friction between molecules that produces heat. Simplified… Microwaves are a particular wavelength (very similar to a…

Say Cheese!

31 Mar 2016, Posted by Chris Waltman in Chris' Corner

Cheese can come in many forms such as creamy, crumbly, or hard with a wide variety of smells and flavors.  Cheese is derived from milk through coagulation of the milk’s protein casein.  It is traditionally made using cow, buffalo, goat, and sheep milk.  Cheeses are…

Spiked Espresso Milkshake

29 Jan 2016, Posted by Chris Waltman in Chris' Corner

Spring is on its way and milkshake season is on the horizon.  Nothing is better than a combination of a sweet treat, a caffeinated delight, and a stiff happy hour cocktail.  Thus I give you the amazing adult milkshake that you have been craving. Spike…

Milk Braised Pork Shoulder

21 Jan 2016, Posted by Chris Waltman in Chris' Corner

When the weather gets chilly and rainy, there is nothing better than a few slices of milk braised pork shoulder.  This recipe goes well on top of white rice with a side of pan seared green beans with mushrooms and onions deglazed with white wine….

Validating Personal Thermometers

11 Jan 2016, Posted by Chris Waltman in Chris' Corner

Always make sure your thermometer/probe is properly validated.  Put a mixture of crushed ice and cold tap water in the Cooper-Atkins VALCUP  and allow the temperature to stabilize (2 min).  Place the probe into the ice water but be careful not to touch the sides…