#38 – Elana
#86 – Nancy
#62 – Ed
Culinary School – what comes to mind with those words? Le Cordon Bleu? World renown chefs? Julia Childs?The movie – Julia and Julie? Unattainable?
Culinary Professor, Louis Eguaras from the California School of Culinary Arts, Le Cordon Bleu Program, a former White House chef who as cooked for foreign dignitaries as well as many celebrities, brings his knowledge to you. In his very interesting book, 101 Things I Learned in Culinary School, tips from his years of experience hold the reader captive – 101 tips to be precise! Not only is this intriguing but also educational!
Here is a quiz from the tips in 101 Things I Learned in Culinary School:
- In Kitchen Lingo what do the following mean: “In The Weeds”? ”Make it Cry”? “Down the Hudson”? “Check the Score”?
- Rate the sales of the following cookbooks in order: “The Joy of Cooking”, “Better Homes and Gardens” and “Betty Crocker’s Cookbook”.
- What is the most popular meat in the world?
- Why is the chef’s jacket reversible and double breasted?
- What is the difference between how cookware and bakeware is measured?
The answers to these questions are just a few of the interesting tips I learned from reading this book. We had a family quiz and my husband was able to rate the sales of the cookbooks and several others figured out what “Make It Cry” meant! I would never have guessed what the most popular meat in the world is! I now also know how to properly hold a knife!
You May Purchase It! “101 Things I Learned in Culinary School” may be purchased at local bookstores for $15 – $18.
You May Win It! I am pleased to offer three Dimes2Vines readers a copy of “101 Things I Learned in Culinary School”. This giveaway will end on June 5, 2010 at 11:59pm CST and is open to all US residents. The winner will be selected by random.org, posted here and notified by email. The winner will have 48 hrs to respond or another winner will be selected. Please be sure to leave contact information.
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Mandatory Entry: Leave a comment stating your favorite cooking tip.
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The prize will be shipped direct from the sponsor of the giveaway. Dimes2Vines is not responsible for shipping or lost/damaged prizes.
I received a copy of “101 Things I Learned in Culinary School” for review but no other compensation was received. The opinions expressed are my own. A special thanks to the Product Review Place for this opportunity.
salt fixes all
Rubbing meat with extra virgin olive oil when you grill meats prevents the food from sticking to the grill.
My favorite tip is to read the recipe all the way through before cooking.
Even though I cook dinner for my family every night, I still often feel like a kitchen novice…this book would be great for me! The most recent tip I learned was: never cut asparagus…always snap it to find where it naturally breaks”.
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Start with butter, add some more as you go along, and top it off with some butter.
Prepare as much in advance as possible – mincing onions, washing produce, scoring fat from meat etc. Double check supply inventory at least one hour before starting to cook to afford time for a last minute store run.
Twitter follower ky2here1.
Let’s toss in a tweet: http://twitter.com/ky2here1/status/15437749315
Play around with recipes by adding or subtracting ingredients to customize it for you and your family!
My favorite cooking tip was to put elephant ear garlic cloves in the oven when baking potatose. After the potatoes are finished you can also take out the garlic cloves and spread them on bread to accompany the meal. Yum!
read the recipe completely before you start cooking
dashes, pinches, and jots are fine for dinner, but not for baking
My favorite tip is using powdered milk in recipes. It costs lest, is always available, and is fat free. YOu can curdle it to make it “buttermilk-ish” with lemon juice or vinegar, apple cider or wine vinegar when appropriate. In recipes that have other liquids, you now have the opportunity to add more of them and not change the consistency. In cooking and baking – the powdered milk can either be a wet or dry ingredient, depending on how the milk was used in the recipe- just follow the directions on the box for powdered milk for one cup and adjust accordingly. I know that you can’t get a one half of a third of a cup measuring device for making say a half cup of milk, that is when you just estimate that the cup is one half full.
I use it in my mashed potatoes being certain to add a tiny bit of salt to change the boiling temperature of the potatoes as well as knowing the water will be retained and added back to the potatoes. The potatoes are drained, hot cooking liquid retained in another container. Powdered milk is sprinkled on top and is mashed in with whatever you are using for the “fat” it is not needed if you want fat free potatoes. The beauty of the milk is that you can have extremely creamy buttermilky flavored potatoes with very little fat as powdered milk has a more soured flavor. The hot liquid is added back a little at a time , the potatoes stay hot and the potato starch helps bind the potatoes, along with adding back some of the nutrients.
My favorite cooking tip–no recipe is written in stone–any recipe can be adjusted to fit your family–just because the recipe calls for mushrooms and your husband doesn’t like mushrooms–doesn’t mean you can’t make it work.
You can spray Pam in your measuring cup, and honey, molasses, etc., will slide right out.
Have fun by creating recipes with things you already have in your pantry or fridge.
My favorite tip is when you are making deviled eggs, to put the filing inside a ziplock baggie and pipe in instead of spooning in..much easier, faster, and less messy!
The best tip is to assemble your ingredients together beforehand as much as possible. Use lots of timers. And add a grating of nutmeg to mashed potatoes!
My favorite tip is to really read through the directions first…lol so many times I should have done this! ~
My favorite tip is to cut all veggies in the approximate same size when making a stir fry so that they cook at an even pace.
Dipping cookie cutters in flour before using them to prevent them from sticking.
In order to avoid splintered egg shells tap on a hard flat surface.
Spray the rolling pin with nonstick spray to avoid dough sticking to it.
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My favorite tip is to add spices to a recipe to make it your own.
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My favorite cooking tip is preparation is everything.
Add a little vegetable oil to boiling eggs. It makes it easier to peel!
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Line a measuring cup with a cheap sandwich bag when measuring out peanut butter.
My favorite cooking tip: wipe out a hot pan with a paper towel held by tongs.
My favorite tip is to spray your hands with nonstick cooking spray when rolling out biscuits or kneading dough. No sticky mess and you don’t have to handle the dough as much so it doesn’t get tough!
Thanks!
Cold oil in hot pan prevents food from sticking
My favorite cooking tip is to use a crock pot. I love coming home to food that’s all ready and a house that smells delicious!
I cut up my veggies and put them into freezer bags and freeze. No more rotten veggies!
thanks, very interesting.