Thought I should mention this as the course starts tomorrow in case anyone's interested.
You can register here: https://www.edx.org/course/mcgillx/mcgillx-chem181x-food-thought-1213
About this Course
Thought I should mention this as the course starts tomorrow in case anyone's interested.
You can register here: https://www.edx.org/course/mcgillx/mcgillx-chem181x-food-thought-1213
About this Course
Hello!
My name is Melanie and I am a married woman from Manchester, NH. I have a 20 year old daughter who also enjoys cooking as well.
Hi everyone, my name is Mark. When I retired (though I'm working again) I got into baking and bread is one of my favorite things to bake. I found Chef Jacob's podcasts years ago and loved his style and learned a lot. Now I've come back and wow this site is great. I'm sure to learn a lot more. Thank you Chef Jacob for all you put into this site.
My wife and I just finished watching a wonderful French Movie called Haute Cuisine about Daniele Mazet-Delpeuch who cooked for the French President for two years.
She was hired to cook for the President because he was tired of the fancy-flare style food he was being prepared and wanted to have more traditional French food like his grandma used to make for him.
Daniele never went to a culinary school and learned her cooking style from her grandma and family.
Anyone know of a good source listing spice/herb subs in recipes? When you don't have a spice you'll rarely use, substitute or omit?
I humbly come before you capable of following a recipe, but fall short on efficient prep technique and presentation. I will be a sponge for some time, and appreciate the information found here.
Hi,
There's a new sous vide appliance on the market for home use called 'Sansaire'. It was kickstarter-funded. I believe I first saw this in a recent F&W or Saveur issue. In theory, this looks like it could work quite well and it's very affordable. However, I do not own one and I've never physically seen one in use so I have no idea if this product performs well or not.
NOTE: I'm not affiliated with the company in any way; this is not an endorsement or recommendation.
MadMadamM here, just joined, as the result of a search to review some information on Mother Sauces. Thank you for your concept, as this is also how I like to teach, cook, and share. I also went through a culinary program in an effort to understand why, how, and what, so I hope to learn more here, and maybe get a chance to share a thing or two myself.
My Grandma mentioned that her grandma used potato water for making bread.
Tried substituting Potato water for water in my honey whole wheat bread. It did make a difference. Much softer and more moist. Hard to explain.
I am interested if anyone has tried this or would try it and let me know how it worked out in their recipes.
Potato Water: Water from boiling potatoes.
