Hi all!
Recently I started a cooking class for my 6 year old son. He saw Master Chef Jr. and said he wanted to learn to cook, so we started having a cooking class every Saturday. Because I have to research for each cooking class, I found this site, which has helped me a lot!
Look forward to using this site as my son and I learn how to cook!
Tim
I stumbled upon this website about six months ago and I have finally stopped lurking and joined the forum. This website has helped me rediscover my passion for cooking. So, after being away from serious cooking for about 15 years, I have dusted off my knife kit and have returned to the kitchen. I've gone from sitting at a desk doing administrative work to full time catering and it has been fun and liberating. Thank you Stella Culinary and Jacob Burton for helping me find the spark again!
Interesting article I stumbled across today. Thought some of you might enjoy it:
http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/03/a-scientific-...
I found out today that Michael Ruhlman (Ratio, Charcuterie) has an app on both iOs and Android. It is 5 bucks, and it's a little bit pricey for how lean the app is, but it's mostly the contents of the book.
Yo i just saw this on facebook, very cool idea! http://www.gosunstove.com/ I'm not a huge camper so i won't be rushing out to get this, but looks really cool
My journey through learning to bake a decent Ciabatta bread. What got me interested in Ciabbata bread was a very popular posting on The Fresh Loaf website. Some guy named Jason posted a recipe for a 95% hydration ciabatta bread you could make in your Kitchen Aid mixer - quickly.
So i want fried rice tomorrow night, just threw a batch of med grain white rice into my cooker tonight. I rinsed it pretty well, a couple of passes of water, and then put it in, 2:1 water. It clicked off after it was finished cooking and it's very mushy. My cooker is kinda ok, it's not the greatest i mean, but for a little bit more of a pronounced grain, should i have used less water? is that much water really soaked up by the grains when rinsing that i didn't need to go full 2:1?
I'll still use this, because after it refrigerates it should be fine, but what's up?
i am going to interview for a pastry chef and there is a simple yet creative amuse bush i can present?
What are your unbreakable rules and pet peeves that you believe everyone should follow in a professional kitchen?
What are you're general tips, tricks, and procedures you do when you are expediting?