Hey guys, I'm new on here but in need of your help. First off, I've been working part and full time in kitchens for the last 6 years whilst being a full time student.
Hey guys, I'm new on here but in need of your help. First off, I've been working part and full time in kitchens for the last 6 years whilst being a full time student.
Im not looking to grab a $10.00 special because with the cooking I do at home as well as in my small bakery/cafe, Im going to need something durable.
What recommendations can be made for someone looking into a hand-held immersion blender?
I dont have a problem paying for quality but just do not require the Robo-Coup heavy industrial models...
Would love to see suggestions!
Thank you in advance!
Melanie
I'm Carrie, from the Chicago area, and love this site. I'm a home cook who's considering going to culinary school as a middle age change of pace. Kids getting older and considering what I want to do with the rest of my life. I'm here just for fun right now though, and to learn everything I can. Great to be here!
My 10yo daughter and I made a starter after watching your video. In the video it says it needs to be fed every 24 hrs. I am a firefighter and am gone for 24hrs then home for 48. I wanted to know if I can skip a feeding for this 24hr period? We plan on making bread 2-3 times a week so I didn't want to put it in the fridge. Also I assume using the same recipe for bread but shaping into a baguette or another shape is ok?
We're going to a party where everyone will bring a dish. I always go around and around with what I should bring. I know there will be a cake and the usual suspects deviled eggs etc. I am thinking of mac and cheese made in cupcake tins. That way they are portion controlled and kind of different/fun....I just don't know.
What are you doing or making for Superbowl?
Hey chef!
I was wondering if you have any tips on serving a great vegetable terrine hot, anything knowledge you might have when comeS to really getting that thing to stick together perfectly. I want to do a simple vegetable terrine with grilled eggplant, bell peppers, yellow squash and zucinni, basil, spices and prob a mild goat cheese. Real simple.
But in my neck of the woods I always strike out on trying to serve anything much more than a shrimp cocktail cold. I really want to do a vegetable terrine, but want to serve it warm maybe with a fish special...
Ok so I found this recipe in an old cook book from the 1800's. I made some modifications to it and came up with the following recipe after experimenting.
The result was wonderful and I highly recommend it.
Not really sure if this was the appropriate topic, but the other forums/topics didnt seem appropriate for this inquiry.
So - anyone prepare for Chinese New Year either in their homes, or for their restaurants?
http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888
Check this out. was purchased for me as a gift, and i've finally started getting into it. It's really more of a cover to cover read than a recipe book/shelf reference, but there's some great stuff in there. It's like someone took on food and cooking and made it a little more accessible and easy to digest.
So I listened once to SCS21 and man it was a doozy. I do have to listen again, possibly while taking notes, but I wanted to throw a couple of things out. I'm probably going to forget some of the things i wanted to ask, so i'll open this thread to come back to.