Burn Your Recipes Blog

Chicken Breast Concoction

Fri, 16 Oct 2009 14:20:41 GMT

I 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

I've made a discovery!!!

Fri, 16 Oct 2009 14:19:04 GMT

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

Sushi DVD

Fri, 16 Oct 2009 14:17:36 GMT

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

Make dinner with two pans instead of one.

Fri, 16 Oct 2009 14:14:34 GMT

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

Can you Saute Bone-In Meats?

Tue, 06 Oct 2009 15:20:41 GMT

Chef Todd, Can you saute bone in pieces or just tender boneless cuts? Regarding the Powerhouse salad, were all those quinoa, black beans, lentils

How can I put a bowl inside a bowl when mixing?

Sat, 03 Oct 2009 16:47:43 GMT

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

I recently used your white cake recipe

Thu, 24 Sep 2009 01:14:25 GMT

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

BYR-1+Knives+Chicken=SUCCESS

Thu, 24 Sep 2009 01:13:23 GMT

I 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

Like finding hidden treasure!

Thu, 24 Sep 2009 01:11:38 GMT

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

Do You Bake or Roast Chicken?

Fri, 11 Sep 2009 20:50:10 GMT

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

Wood Fired Bread Ovens

Tue, 08 Sep 2009 12:53:11 GMT

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

Shrimp Dish Success

Mon, 31 Aug 2009 12:45:01 GMT

Last 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

Chocolate cake with fondant icing

Mon, 31 Aug 2009 12:44:21 GMT

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

Cooking pasta in stock?

Mon, 24 Aug 2009 18:37:47 GMT

Hi Chef, Throughout your video series, youve recommended cooking rice, meats, etc. in broths to add flavors since water is flavorless. Will

Does a saute pan need a lid?

Mon, 24 Aug 2009 18:36:04 GMT

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

Chicken Breast Success Experiment

Fri, 21 Aug 2009 15:53:47 GMT

My 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

Your DVD instead of Culinary School?

Wed, 19 Aug 2009 04:34:33 GMT

Dear Chef: I was attending The cooking and Hospitality Institute of Chicago / Le Cordon Bleu Program. I came across your videos and would take

Best French Onion soup EVER!

Mon, 17 Aug 2009 22:36:17 GMT

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

Making a Demi Glace

Sun, 09 Aug 2009 00:34:57 GMT

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

Easy Peach Napoleon

Sat, 08 Aug 2009 01:05:11 GMT

Last 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

De-glazing Method for Large Quantities?

Sat, 08 Aug 2009 00:53:59 GMT

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

Cake flour

Fri, 07 Aug 2009 13:32:52 GMT

What 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

Chicken in my Cast Iron Pan

Thu, 06 Aug 2009 20:20:23 GMT

I 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

What mixing method would you use for cheesecakes?

Thu, 06 Aug 2009 18:38:37 GMT

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

How Long do I Smoke Meats For?

Thu, 06 Aug 2009 12:49:03 GMT

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

How do you make a stabilized Whip Cream frosting?

Thu, 06 Aug 2009 12:39:28 GMT

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

Pesto Cream Sauce Disaster turned into Success because of Your Videos

Thu, 06 Aug 2009 12:27:39 GMT

Chef 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

i wanted to start my own business??

Mon, 03 Aug 2009 12:22:59 GMT

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

Aging meat at home?

Mon, 03 Aug 2009 12:21:30 GMT

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

How do I stop uniced cakes going sticky on top

Mon, 03 Aug 2009 12:17:35 GMT

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

What is the method to cook bisque soups?

Mon, 03 Aug 2009 12:13:21 GMT

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

Chocolate Souffle video #95!

Mon, 03 Aug 2009 12:05:23 GMT

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

Gluten free Cream Puffs... is it possible?

Wed, 29 Jul 2009 13:16:08 GMT

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

I can cook now!

Wed, 29 Jul 2009 01:24:41 GMT

Before I ever hear of Chef Todd Mohr, I didn't know the difference between saute and souffle. Just tonight, I had my first culinary adventure!

How to Make Ganache for Chocolate Covered Strawberries?

Sun, 26 Jul 2009 19:06:14 GMT

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

Starting a career

Sun, 26 Jul 2009 18:49:16 GMT

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

what red wine would go with your Mole Pesto Shrimp?

Sun, 26 Jul 2009 18:21:09 GMT

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,

Rolled oats vs. Quick Oats in Cookies

Thu, 23 Jul 2009 18:53:26 GMT

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

How do you fix a cheese sauce that tastes like flour?

Thu, 23 Jul 2009 03:26:05 GMT

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

Ginger Mountain Dew Marinade

Wed, 22 Jul 2009 11:48:43 GMT

Marinate 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

Can I substitute juice for wine in Saute?

Wed, 22 Jul 2009 11:45:33 GMT

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

Buying a Barbeque Grill

Wed, 22 Jul 2009 11:40:05 GMT

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

Vast immediate Cooking Improvement

Wed, 22 Jul 2009 11:27:30 GMT

Chef Todd, I randomly stumbled upon your site/you tube channel while fumbling across the internet like a pinball on crack. It has changed

Sausage Gravy Recipe?

Thu, 16 Jul 2009 22:05:43 GMT

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

Can Cast Iron Work for Saute?

Wed, 15 Jul 2009 02:35:21 GMT

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

What is a good ratio for bagels?

Wed, 15 Jul 2009 02:24:38 GMT

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

Gelatinization - what temp and how fast?

Tue, 14 Jul 2009 03:16:07 GMT

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

Milk - whole or skim?

Tue, 14 Jul 2009 03:11:06 GMT

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?

Tue, 14 Jul 2009 03:07:56 GMT

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

Kitchen confidence?

Mon, 13 Jul 2009 18:55:02 GMT

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