Anonymous wrote:It may sound silly, but some of the competition shows on Food Network are helpful for tips like these (Wort Cooks in America, Next Food Network Star, probably others I can't recall). There's a lot of chatter about what they are doing right and wrong, and I've found it helpful for the kind of tips I think you're after).
Anonymous wrote:jaybird wrote:If you're interested I can give you lessons in basic techniques. I taught at L'Academie de Cuisine for years. In the professional school and the recreational school.
How much do you charge?
jaybird wrote:If you're interested I can give you lessons in basic techniques. I taught at L'Academie de Cuisine for years. In the professional school and the recreational school.
Anonymous wrote:jaybird wrote:If you're interested I can give you lessons in basic techniques. I taught at L'Academie de Cuisine for years. In the professional school and the recreational school.
NP: how much would you charge?
Anonymous wrote:Anonymous wrote:America's Test Kitchen does a good job of explaining their techniques. I have one of their books called "the science of good cooking", which breaks recipes up by technique (browning, braising, baking, etc). You can read the theory behind a particular technique, then try a few recipes that use it. Personally I find that more helpful than just following a recipe, I like knowing WHY it's important to do things a certain way, and what will happen if I don't.
Yes this. They explain WHY which is super helpful.
jaybird wrote:If you're interested I can give you lessons in basic techniques. I taught at L'Academie de Cuisine for years. In the professional school and the recreational school.
Anonymous wrote:America's Test Kitchen does a good job of explaining their techniques. I have one of their books called "the science of good cooking", which breaks recipes up by technique (browning, braising, baking, etc). You can read the theory behind a particular technique, then try a few recipes that use it. Personally I find that more helpful than just following a recipe, I like knowing WHY it's important to do things a certain way, and what will happen if I don't.