Cooking at Home: Need Ideas or Help: Here is Where you Get it

Friday, January 7, 2011

Need Ideas or Help: Here is Where you Get it

TODAY'S TOPIC IS... RESOURCES

We all LOVE to eat. It is the truth because none of us love to starve...Well some do but not all of us. I am here to talk to those of you that do love to eat. Problem is most of us cant cook...well "SEARCH NO MORE for YOUR ANSWERS ARE HERE!!!" My name is Eduardo Perdomo and I have graduated with my Culinary Arts Degree and am here to help you out with that problem.

What do I want to eat? What can I make? OOOH I can make...But how do I do that? Those are all questions home cooks always ask themselves. There are plenty of ways you can find the answers to these questions. 1 of them is ME... Others can be my personal favorites Chef Emerald Lagasse and Alton Brown. What? Don't know who Alton Brown is?...Sure you do and if you don't here is a clip...

The internet is a great way to find new recipes and ideas but I prefer the food network because they offer recipes that anyone can follow and list them in an orderly and easy to understand way...A Standard Recipe if you will. Recipes as Chefs say are guidelines for you to follow. They can be tweaked and things can be substituted however you want for you to make it your own.

I call my self a resource because you can ask me questions about anything you need to know when you need a recipe, don't understand something, or just have questions for me personally.

1 comment:

Danielle HammJanuary 11, 2011 at 5:14 PM
Great info! I love the demo of how to cut an onion!
ReplyDelete
Replies

Add comment

How to Read A Recipe

When reading a Recipe you need to learn about the parts of the Recipe.

Title: What is the item you are cooking?

Yield: How much will this recipe make and how many people will you serve

Portion Size: How big of a piece will each person get. If you change this number the amount of people the recipe serves will change.

Ingredients: This is a list of all the items you need to create the recipe. Usually the item tells you what to do with it... such 1 gallon onions chopped.

Equipment: What equipment, if any special equipment, will be necessary for you to make this recipe.

Method of Preparation: The order and procedure in which you will use the ingredients and equipment to create your recipe item.

When reading a recipe it is important to read your recipe all the way through first so that you can gather all necessary ingredients and equipment, mis en place (miz-ahn-plas), then read again for understanding of procedure.

Here is extra help on how to read and understand some recipes and common terminology found in recipes.
Cooking Recipe
Baking Recipe

Measurements and Knife Cuts

Here is a resource you can use to help you understand measurements found in recipes.

Measurements not listed in recipes:
2 pints = 1 quart
2 quarts = 1/2 gallon
4 quarts = 1 gallon
1 gallon = 8 pints

Knife Cut Measurement can be found here!

Why knife cuts are Important?
1: Uniformity
If your item is not cut uniformly some pieces will cook faster than the other bigger pieces which will not cook
2: Appearance
They look better if they are nice and even cuts

The Proper Way to Hold a Knife and Foods being CUT

Friday, January 7, 2011

Need Ideas or Help: Here is Where you Get it

1 comment:

Was this page helpful?