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 Article Directory   Author   Chef Todd Mohr
 

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Published Articles:129
Total Article Views:28,409 (unique visitors)
Total Article Rank:3 /5 (9 Ratings)
Chef Todd Mohr

Chef Todd Mohr is a classically trained chef, entrepreneur and educator. Chef Todd's simple philosophy - burn your recipes and learn how to really cook - has helped many home cooks and professionals alike finally achieve success in the kitchen. Learn his 1 Secret for Free and discover how online cooking classes can really teach you to cook!

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Chef Todd Mohr's Articles

Articles by: Chef Todd Mohr

Recent Articles

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 ..
(October 04, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 243

Make Tomato Sauce Like A Pro Not Like Grandma

If you still make tomato sauce like Mom or Grandma does, you might be missing some of the key elements to take it from fair to fantastic. The difference between a home cook and a professional chef is .
(September 28, 2012)
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  • Currently 4.00/5
 | Food-and-Drink/Cooking-Tips | Visitors: 233

All the Butter Facts From Culinary School in Baltimore

There are a lot more butter facts than salted versus unsalted. This a question often asked of me. “Should I use salted or unsalted butter in my cooking”? Of course, it depends on the ..
(September 25, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 233

Question, What is Demi Glace?

What is Demi Glace? It’s only the most indispensible ingredient for making brown sauces. Professional chefs know that the secret to making rich and flavorful gravies for beef, veal, lamb or ..
(September 14, 2012)
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Why Do They Call Them Mother Sauces?

The concept of having Mother Sauces from which to create most other sauces is a relatively new concept. Sauces have been used in cooking just about as long as fire has. Sauces in French cuisine date ..
(September 07, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 257

How To Make Homemade Sauces Like The Pros

Professional Chefs know how to make homemade sauces using basic cooking methods, not written instructions. That’s why you won’t see a truly skilled cook run for a recipe when they need a ..
(August 29, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 247

Stock vs Broth Makes All The Difference

The best soups and sauces are made from intensely flavored liquids. The question of stock vs broth must be considered when making either of these kitchen staples. What is the difference between the ..
(August 23, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 260

How To Cut Vegetables Using The Tip Fulcrum Method

I know how to cut vegetables. Trust me, I do. Early in my career I was a lowly prep cook. I was part of a very large system, at a very large kitchen, that fed 15,000 people TWICE a day! My job was to .
(August 16, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 239

The Real Facts About Eggs Say It IS The Perfect Food

Exquisitely simple, yet enormously complex, the egg is one of nature’s marvels. The real facts about eggs have been scrambled in recent years, as they’ve gotten a bad rap for being high ..
(August 10, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 244

Beware That Different Potatoes Cook Differently

Different potatoes DO cook differently. Most people think a spud is a spud; one is no different from the other. But this isn’t true; all varieties of potato are not the same. Using the correct ..
(August 03, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 250

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 ..
(June 01, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 206

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 ..
(May 24, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 241

How We Fry In a Pan at Cooking College

You can fry in a pan or sauté on the stove top, but knowing the differences between the two methods is an important lesson in cooking college. There are big differences between the basic ..
(May 17, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 225

10 Tips For Grilling From Culinary School

Grilling is the great male excuse. Most men could benefit from a few tips for grilling because they’re hiding behind their barbeques. Why do most men say they can cook outdoors but they ..
(May 03, 2012)
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This Chicken Kiev Recipe Was Invented in Culinary Arts School

Most home cooks would begin searching cookbooks for a Chicken Kiev recipe that met their tastes, cooking skill, and ingredients on hand. This is most often a time consuming task. Actually, it takes ..
(April 12, 2012)
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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 .
(April 06, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 337

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 ..
(March 15, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 261

How To Cut Onions Without Buying A Chopper Device

If you want to know how to cut onions and aren’t easily fooled by late night TV commercials, I’m about to save you a tremendous amount of time and money. I have a neighbor that owns ..
(March 10, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 295

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 .
(February 25, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 260

Top 10 Eating Healthy Tips for 2012

Eating healthy is not just a fad. It’s not just for hippie granola types, it’s not something to practice only under a doctors direction. Carefully choosing the foods you eat has an impact .
(January 13, 2012)
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 | Food-and-Drink/Cooking-Tips | Visitors: 253

Diagnose Your Cake Problem with Dr. Bakegood

It’s time to solve that cake problem once and for all! You know the one I’m talking about. It’s the dark crust on your layer cake that you carve away with a knife. It’s the ..
(November 03, 2011)
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 | Food-and-Drink/Cooking-Tips | Visitors: 242

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 ..
(October 28, 2011)
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 | Food-and-Drink/Cooking-Tips | Visitors: 269

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 ..
(October 28, 2011)
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 | Food-and-Drink/Cooking-Tips | Visitors: 198

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 ..
(September 14, 2011)
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 | Food-and-Drink/Cooking-Tips | Visitors: 218

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 ..
(September 08, 2011)
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 | Food-and-Drink/Cooking-Tips | Visitors: 239