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Cooking Techniques 101 July/2010 | Keeping track of our classes at L'Academie

Keeping track of our classes at L'Academie

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Cooking Techniques 101 July/2010 | Keeping track of our classes at L'Academie | cookingtech101.wordpress.com Reviews

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Keeping track of our classes at L'Academie

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BATTLE OF THE BBQ SAUCES! Recipes by Mike Selman | Cooking Techniques 101 July/2010

https://cookingtech101.wordpress.com/2010/10/25/battle-of-the-bbq-sauces-recipes-by-mike-selman

Cooking Techniques 101 July/2010. Keeping track of our classes at L'Academie. Laquo; LECHON KAWALI! By Angela Therese Hinojales. There’s no I in Team, and there’s no BBQ without Slaw! BATTLE OF THE BBQ SAUCES! Recipes by Mike Selman. Which is the best barbecue sauce one might ask? Well, we couldn’t decide either. Instead of arguing endlessly about it, we’d rather keep you equipped in case you run in to any barbecue emergencies! So here are a few of our favorites to try before the summer ends. ENJOY!

2

September | 2010 | Cooking Techniques 101 July/2010

https://cookingtech101.wordpress.com/2010/09

Cooking Techniques 101 July/2010. Keeping track of our classes at L'Academie. Archive for September, 2010. On 09/29/2010 Leave a Comment. A little about beef:. First, here are the american cuts, as shown in class. For another version, check the Hedgeapple Farm’s pdf. Needless to say, this changes from country to country. Sometimes even within a country. French cuts concentrate more in following the animal’s muscles. Here. Is a guide for the French way! Carbonnades à la Flamade. 2 tsp AP flour. 3 Add the ...

3

August | 2010 | Cooking Techniques 101 July/2010

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Cooking Techniques 101 July/2010. Keeping track of our classes at L'Academie. Archive for August, 2010. On 08/27/2010 Leave a Comment. Because of the ricer we used in this week’s class, I started talking with Jennifer about the unitaskers in the kitchen. We both were discussing how we hate the one-hit-wonders that are left in the drawer to be used once a year. That made me comment on a blogger that set himself to answer the above question: Will it waffle. Read Full Post ». On 08/26/2010 1 Comment. Pour i...

4

October | 2010 | Cooking Techniques 101 July/2010

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Cooking Techniques 101 July/2010. Keeping track of our classes at L'Academie. Archive for October, 2010. THE CAPITAL FOOD FIGHT 2010! On 10/25/2010 Leave a Comment. THE CAPITAL FOOD FIGHT 2010! This is going to be one amazing event featuring the Best Chefs of DC! No foodie should miss out – So, I thought I’d share with you. TICKETS ON SALE NOW. THURSDAY, NOVEMBER 11, 2010 – 6pm. Ronald Reagan Building and International Trade Center. 1300 Pennsylvania Ave NW Washington, DC. Read Full Post ». Well, we coul...

5

Sausage Fest! | Cooking Techniques 101 July/2010

https://cookingtech101.wordpress.com/2010/12/13/sausage-fest

Cooking Techniques 101 July/2010. Keeping track of our classes at L'Academie. Laquo; THE CAPITAL FOOD FIGHT 2010! CT101 Students partake in sausage making madness! 1 Grind up your pork meat in meat grinder. Can substitute pork with beef, lamb, turkey, etc. 2 Season with a blend of your creative spices, dried fruits, peppers or herbs! 3 Sample a mini sausage patty to make sure the seasonings are right. Adjust seasonings as necessary. 4 Stuff your sausage! This slideshow requires JavaScript.

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Cooking Techniques 101 July/2010 | Keeping track of our classes at L'Academie

Cooking Techniques 101 July/2010. Keeping track of our classes at L'Academie. CT101 Students partake in sausage making madness! 1 Grind up your pork meat in meat grinder. Can substitute pork with beef, lamb, turkey, etc. 2 Season with a blend of your creative spices, dried fruits, peppers or herbs! 3 Sample a mini sausage patty to make sure the seasonings are right. Adjust seasonings as necessary. 4 Stuff your sausage! Try not to let air pockets into the casings while stuffing. TICKETS ON SALE NOW. Combi...

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