I cant seem to be able to find show topics for podcasts.
Think I may need computer skills course. Turning 65 is starting to get to me.
I aced veloute sauce to-day and cant get the smile off my face.
I cant seem to be able to find show topics for podcasts.
Think I may need computer skills course. Turning 65 is starting to get to me.
I aced veloute sauce to-day and cant get the smile off my face.
Can anyone recommend where I can learn the general principles about constructing restaurant quality plates.
I have switched back to using Firefox browser and find that the CKEditor doesn't work in Firefox 14 or Firefox 15.
I haven't found a fix on my end. Is there something in Drupal's setup for CKEditor and Firefox?
Thx.
Hi -
Sorry for the storm of questions :D As i continue to ask another.....
Has anyone encountered any taste differences in bread baking while using parchment paper?
Cheers
Hi - Would it be better to proof and bake the baguette in the baguette pan or is it better (or tastier even....i wouldnt know why) to bake it on a baking stone and use another tray on a different oven rack to simulate steam (with ice cubes)?
Hello All - Couple of questions on starters like me regarding starters...
Question 1: I want to start a starter but i travel quite a bit for work. can I keep a starter going knowing that I can be gone 4-5 days a week? Leave it in the fridge?
Question 2: Has anyone tried to use a sourdough starter in the no-knead method?
Cheers
Decided to spend some time studying Peter Reinhart's Whole Grain Breads. An interesting read as he details his experiences over time with different breads throughout his life and how his interactions with people, customs and attitudes influenced his evolution in bread baking. His goal was to ultimately create a whole grain bread that actually tasted good. After a lot of trial and error and with the help of minions of amateur recipe testers, he wrote this book, which is pretty much a sequel to The Bread Baker's Apprentice.
So, as many times as I've used dehydrated mushrooms, i've never actually done it. I got some great Kennett Square (mush cap of i believe the world, but definitely the usa) from my farmers market on saturday. I got three ports, which of course are going to get used fresh, i know it's standard, but i do some nice doctoring for portoburgers. The others, some maitake, oyster, and cremini. When drying, is there really anything to keep in mind? Also, is there really a lot of loss with these when rehydrating? I feel like all that is lost with mushrooms seems to be water.
Chef Burton,
Been teaching culinary for over 16years and found your site by accident. What a wonderful addition to our curriculum you will make! Recently upgraded to iCloud instruction and your site is on spot. Looking forward to your continued success. M.T.
So, it's Saturday. Farmer's Market Day in Goderich. I decide to purchase carrots, celery. yellow and green beans to bring home,
chop up and blanch,bag and freeze for future use. Question is ...can I use the same water to blanche each veggie and if so can I mason jar the water ,, refrigerate for future use and if so how long does it keep?
No giggiling please , I am in a learning process here and thanks