Day twelve: Meat glue
There is something totally wrong with my refrigerator. I come home from school, and once I’ve dropped my knife kit, hung up my jacket, and thrown the mail on my desk, I go get a glass of water. But if I don’t do it with the correct supplication, my refrigerator will wait until I am [...]
Another edition of: All the cooking methods I learned at culinary school
I’ve already covered the dry cooking methods (sautéing and frying and roasting, etc.), so if you missed those, take several steps back and do not collect $200. Last week I started looking at moist heat methods with a peek at my favorite: Poaching. Today I’ll look at the other three moist heat methods. Then, next [...]
The cooking tips I never got at culinary school
I got these cooking tips from YOU! Remember the contest I ran last month? Well … you were so nice and shared your cooking tips with me. So, the least I can do is to pass on the love and share the cooking tips with everyone. And what great cooking tips these are (and just [...]
Day eleven: Come cook with me
If you’ve been following my blog, you know this is rabbit week at culinary school. Yesterday, I fabricated a rabbit (there are instructions on how to do this in the last rabbit post, go take a look if you like). And today we braised the legs and made stuffing we will use to stuff the [...]
Amazing cooking tips everyone should know
What, more cooking tips? Yes! I got these from readers when I ran my contest and they were so good, I know I had to share them with you. So here goes!
Day ten: I’m either going to hit someone or burst into tears
I’m such a tangle of emotions, I don’t know what I am. I am full of anger. No, not anger. Fury. Definitely fury. And I am sad. Terribly, terribly sad. But I am also awash with pity.
It’s a moist heat
Well, we’ve covered the dry heat cooking methods. These methods make up the vast majority of what we do at culinary school. Still, moist heat methods do pop up (such as, oh, in one culinary school students second term exam) so they are good to know. Especially if you get a tough piece of meat [...]
