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Really enjoying this site!

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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

pursuing a new passion

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Very happy to have found this website. Thank you so much for sharing your knowledge with us so we may pass these skills on to our future generations!

I was never taught how to coo. My Grandmother who lived with us for some time was a cook by occupation at a hospital in the country and during the war, so did majority of the cooking in our house, but passed away while I was still quite young. The more I learn about cooking the more I am able to reconstruct her recipes from memory.

Looking forward to the podcasts. Greetings from Sydney Australia :)

Hello, Hello....G'day from OZ ;)

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Hello guys n gals, i'm from NSW Australia, I once made a beef stock & a chicken stock from the heat of a campfire, it was very primitive and lacked definitive temperatures and time @ temps but was a beautiful experience none the less...stock go where i go :)
I love farming and I know little about cooking! I'm all yours Chef Jacob, empty canvas mate, I love your teaching methods and that you wish to empower your students with the principals and fundamentals for them to go out and create and express themselves.
Thanks

Hello from Missouri

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Hi, I'm Richard, from Richland Missouri, USA. Wanted to say hello to all my fellow cooking enthusiasts and wish everyone a wonderful day, and say how happy I am to be among you.

Howdy!

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Hi y'all,

I found this place a few months ago and it's really been remarkable. I don't know how Chef Jacob does it, he makes everything so straightforward.

I'm just a famy cook on a small farm in South Texas,

Mp

Hello from Perth, Australia

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Hello everyone, I'm so glad to have found this site. I'm a keen home cook, and especially enjoy baking bread.
There is so much information here to go through and practice.
I love the way you teach techniques Chef Jacob, it's very cool to be able to use some of these at home to produce delicious food for my family.
I've been working my way through the podcasts and the bread videos, and these have improved my baking results a lot.

Re: What is your death row meal?

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Re: What is your death row meal?

Cast Iron Pans

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So back in the day on FCS there was a post about cast iron and seasoning it. Someone mentioned using flour and cooking it on over and over to get a solid season on the pan in a short period of time... does anyone know the actual process for this?

None-stick pans

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I would just like to ask opinions on none-stick cookware.
Are there safe ones?
Are there very dangerous ones?
.
The ones I have seen and used in the past have always had a warning to not overheat them.
So consequences are you stew a steak instead of frying it. Just bought my wife some Scan pans, although they are supposed to be very good, are they?
I worry about the stories that go around and would value comments from people far more wise than me on this subject.
.
Pete

Equipment in a Higher-end Kitchen

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I hate to ask a stupid question, but I have yet to work in a professional kitchen other than at the Chain restaurant that I work at now where there are not any pots and pans save the small cast-iron skillets that we serve appetizers and fajitas in.

In such a restaurant, are the entrees (such as the pan roasted fish in CT4) all done in their own cooking vessel and washed after or just wiped or what? Again, it seems a silly question to me, but I can't see using the same pan for multiple dishes, as well it seems impractical to keep changing cookware constantly.

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