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Ravioli Dough As Easy As 1-2-3-4 6 Jul 2012 | 04:10 am
Ravioli dough is simple to make and easy to enjoy. That’s because there are an endless number of fillings for your pasta dumplings, limited only by your creativity. But wait! Before we go creativity c...
Your Chicken McNugget Can Be Better Than Fast Food 29 Jun 2012 | 02:06 am
I’m trying to make the point to a group of visiting high school students that if they create a chicken mcnugget from the freshest ingredients, they’ll have the most energy. In Part 1 of the class, I ...
Use Food As Fuel Like A Fresh Flashlight Battery 27 Jun 2012 | 02:45 am
I’ve got some guests in my cooking lab today. Local High School students are visiting the culinary college to learn more about fresh, wholesome ingredients. My approach will be “Food As Fuel” and why ...
Different Types of Salad For Every Meal 21 Jun 2012 | 01:03 am
There are many types of salad and most of them aren’t served before your meal. In “meat and potatoes” America, the salad is served first, followed by the main entrée. This isn’t the way in many parts ...
Make Mayonnaise Yourself By Mixing Two Unmixable Items 14 Jun 2012 | 01:23 am
If you want to make mayonnaise from scratch, all you need to know is a six syllable word, e-mul-sif-ic-a-tion. Emulsification is the mixing of two unmixable ingredients. If you can get oil and water...
How To Make Salad Dressings With 3 Ingredients 7 Jun 2012 | 02:43 am
It’s a brand new semester in culinary college, and today’s topic is how to make salad dressings. Actually, the focus of the class is “cold sauces”. The semi-liquid that you pour on your greens is no d...
Poaching Fish, Chicken, and Eggs Benedict in Cooking College 31 May 2012 | 07:23 am
“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 eggs, why not ADD f...
Teaching Future Chefs How To Braise 23 May 2012 | 09:22 am
Knowing how to braise is a cooking skill that’s widely misunderstood. Knowing WHAT to braise is even more confusing to most home cooks. I’ve taught this subject many times in my videos, as part of the...
How We’re Cooking Pork Tenderloin in Chef College 17 May 2012 | 09:45 am
Cooking pork tenderloin will be the focus of our Elements of Entrée Production class today, as we’re serving 30 hungry diners using a Family Style Service in cooperation with the Hospitality class in ...
How We Fry In a Pan at Cooking College 9 May 2012 | 08:53 am
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 cooking metho...
