#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.
I always use parchment paper when baking cookies. It makes cleanup so easy!
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use a good sharp knife!
My favorite cooking tip is to always crack eggs for a recipe into a separate bowl before adding to your recipe. This way if the egg is bad it won’t ruin your other ingredients, plus it’s much easier to pick out pieces of shell this way!
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I don’t have many cooking tips… I am trying to practice more… I would love to get this book for that reason!
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You need to splurge to have a really good set of knives. This really cuts down on the time for food preparation and the food looks much better. Knives are not a good thing to try to get away with a bargain deal.
Im already of an email follower of yours
My fav kitchen tip is to use day old bread to skim oil off of any soups or gravies
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I entered your 101 Things I learned in Fashion school giveaway
My “I’m trying something new!” tips
•Read the recipe all the way through at least twice
•check that you have all the ingredients and gear and get it all out
•give yourself extra time
•do not make it for company until you have tried it
Favorite tip…potato ricer makes the best mash potatoes.
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My tip is to have everything prepared before you start. By already having the food chopped, like onions,etc, you can focus on cooking. Things don’t get overcooked that way.
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START WITH THE FRESHEST INGREDIENTS
Try to clean up as you go so you have a smaller mess at the end of cooking.
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Have fun with cooking! If it doesnt workout try again:)
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My best tip is to organize ahead of cooking. Collect and prep all your ingrediants before beginning to actually cook anything. This saves time and ensures you have all the needed items before your get half way through and find you are missing a vital component of the dish!
I use parchment paper when I bake cookies.and let them set for a couple of minutes after I take them out of the oven.
I loved it when my mom told me to just use my kitchen aid mixer to whip whipped cream! I always used my hand mixer but the whip attachment works so much better and I don’t have to stand and hold the mixer!
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Since this is the time of year for outdoor grilling, my tip is don’t use a fork to turn steaks, use tongs or a spatula to prevent juices from leaking out.
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Best cooking tip I have is to not use aluminum foil or saran wrap in the microwave! I use paper towels to cover up bowls and such that don’t come with lids, and it works! You can even re-use the paper towels 2 or 3 times.
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I’m in your “Hurry Up” giveaway.
My best cooking tip is to take advantage of your crockpot. This little wonder will save you SO much time and energy on those busy days where you just don’t have the time to cook a good meal.
Always but potatoes into cold water, then put them on the stove. Don’t add potatoes to boiling water.
My favorite cooking tip is for small amount cooking. Buy the full size cans or jars and freeze the leftovers in ice cube trays.
Tip? Have all the ingredients out and ready before you start your recipe – I’ve learned the hard way
Use organic, free range, and/or antibiotic/hormone free products whenever possible. The animals will thank you, the planet will thank you, and there is a difference in quality and taste that you will notice!
Use fresh, preferably locally grown fruits and vegetables whenever possible.
My favorite tip is to cook once, eat twice: in other words, take a Saturday or Sunday to cook a really big meal, then package the leftovers in such a way that you have lunches ready to go for Monday and Tuesday, or have supper ‘instantly’ ready the next night. BTW, my family does not mind eating leftovers so this works great for us.
only use a good set of knives