In this episode of The Free Culinary School Podcast we continue with part two in our 3 part series on basic hot side cooking technique. On today’s menu; how to braise, poach and roast. Also in this episode, I answer Scott’s question on what it takes to become a professional chef and if culinary school is really necessary. Supporting Articles For This Episode How To Braise (Lamb Shank & Beef Short Ribs) How To Poach (Recipe for Poached Fillet of Sole) How To Roast (Technique for Roasting a Whole Prime Rib) Court Bouillon Recipe Plus, in the Culinary Quick Tip: How to clarify stock for consommé using gelatin sheets! Also I announce the launch of listener generated content. If you would like to contribute a recipe or article to the Free Culinary School Blog, click here for more information. I want to hear your comments on this episode! Do you have any advice for Scott as he contemplates whether or not he should go to culinary school and pursue becoming a professional chef? Also, which cooking and food blogs do you follow and why? My favorite food blogs that I follow are listed here. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2008. | Permalink | No comment | Add to del.icio.us Post tags: Cooking, Cooking Blogs, Cooking Podcast, Food, Recipes Feed enhanced by Better Feed from Ozh Less

Author: Gardenfork Added: Wed, 20 Aug 2008 06:55:00 -0800Duration: 517 Do you need to replace a circuit breaker in your fuse box? Want to watch Eric get near electricity? Want to learn how to work with electrical panels? No need to watch This Old House, HGTV, or the DIY channel, watch Gardenfork. Then visit http://www.green-house.tv and joinn the discussion! Distributed by Tubemogul. Less

Author: Gardenfork Added: Wed, 13 Aug 2008 11:54:16 -0800Duration: 404 Eric bakes a Screwball Cake, sometimes called Wacky Cake, or Crazy Cake. Whatever Alton Brown or Christopher Kimball from Cook's Magazine calls it, grab your apron and a spatula (or fork) and watch Eric try his hand at baking his childhood memory. Distributed by Tubemogul. Less

Can't see the video? Watch this video now in a browser or download this video now. In this final installment of our TCHO Chocolate trilogy, Xeni and Pesco go on a magical mystery taste test tour -- think Willy Wonka meets The Trip. Former NASA software developer Timothy Childs founded the tech-minded chocolate company, and was joined by WIRED co-founder Louis Rosetto. In previous BBtv episodes we learned about the hacked-together, home-tinkered machines and high-tech wizardry that keep their factory humming. Today we dive in to the genetics of chocolate plants, and the hedonics -- the tasting experience -- of the finished product, where science meets sensuality meets sugar. Oh hell, who are we kidding, you guys? We sat around and GOT HIGH on neuroactive cocoa alkaloids. We freebased theobromine and we LIKED IT. We liked it a LOT. Warning: this episode is NSFC (not safe for chocoholics). Previously on Boing Boing tv: * TCHO, part 1: chocolate origins. * TCHO, part 2: magical machines, mysterious molecules. Related: read a feature about TCHO by David Pescovitz in the current issue of MAKE Magazine, Timothy and the Chocolate Factory . Here are some iPhone snapshots from Xeni on Flickr: TCHO, Boing Boing tv. (Special thanks to Amy Critchett, and Wayne & Breanna) Less

In this episode of The Free Culinary School Podcast, we start part one in a three part series on basic hot side cooking technique. First up: sauteeing, searing and the art of roti (pan roasting). In our discussion segment we revisit stocks, and discuss the “dark side” of haute cuisine, including the use of bullion cubes and stock bases. In This Episode Stocks revisited - Comments and questions from Caponemang, Old Fat Sailor and Homecooker are discussed. How to Saute How to Sear How to Pan Roast (Roti) How to Properly Season a Cast Iron Pan Plus listener questions get answered and the true meaning of mashed potatoes is debated. Books Referenced In This Episode The Escoffier Cookbook - Auguste Escoffie On Food and Cooking - Harold McGee The French Laundry Cookbook - Thomas Keller Food Lover’s Companion - Sharon Tyler Herbst ShareThis Less

In this episode of The Free Culinary School Podcast, we start part one in a three part series on basic hot side cooking technique. First up: sauteeing, searing and the art of roti (pan roasting). In our discussion segment we revisit stocks, and discuss the “dark side” of haute cuisine, including the use of bullion cubes and stock bases. In This Episode Stocks revisited - Comments and questions from Caponemang, Old Fat Sailor and Homecooker are discussed. How to Saute How to Sear How to Pan Roast (Roti) How to Properly Season a Cast Iron Pan Plus listener questions get answered and the true meaning of mashed potatoes is debated. Books Referenced In This Episode The Escoffier Cookbook - Auguste Escoffier On Food and Cooking - Harold McGee The French Laundry Cookbook - Thomas Keller Food Lover’s Companion - Sharon Tyler Herbst ShareThis Less

Can't see the video? Watch this video now in a browser or download this video now. On behalf of all my Boing Boing and Boing Boing tv colleagues, I'm excited and proud to announce the debut of a new series within our daily video program: BBtv World. This ongoing series will feature first-person glimpses of life around the world, told through the lenses and voices of Boing Boing editors, guest collaborators -- and through the people in these places, their own stories, their own way. When we can, we want to place the camera directly in the hands -- literally -- of the people whose lives, cultures, and lands we're visiting. We're kicking this off with an episode I shot during a recent visit in a K'iche Maya village in the highlands of Guatemala, where I go a few times a year to work on sustainable development projects with an international project managed with local indigenous leaders. "El Molinero," the title of this debut piece, refers to the corn mill where young girls go every day to grind soaked, hulled corn ("nixtamal") into soft dough for tortillas or tamales (in K'iche, "k'osh"). The old machine -- hacked together by local craftsman from various components -- is extremely loud, spews smelly fuel exhaust, and like many aspects of daily life and work here, is dangerous. The K'iche girls you see in this episode helped me shoot some of what you see. In future episodes, they'll tell their stories themselves, and we'll visit other places -- Tibet, Africa, Mexico, China, India, and Japan, to name a few of the destinations planned. WATCH THIS VIDEO ON BOINGBOING.NET . Less

Can't see the video? Today on Boing Boing tv, Xeni and Pesco dive deeper into the magical chocolate factory founded by a NASA software developer. In this installment of BBtv's 3-part series on TCHO Chocolate, we learn more about the hacked-together, home-tinkered machines and high-tech wizardry that keep the factory running. The philosophy is "scrappy, not crappy," as founder Timothy Childs explains. TCHO's R&D lab contains such diverse components as Space Shuttle tape, a modded RONCO turkey oven, stone grinders used in Indian restaurants, and deconstructed space heater parts from the local hardware store. Next, we zoom in to the molecular-level science behind this most delicious confection. Science buffs, rejoice! This episode is as fun for your eyes and brain as the "obsessively good" chocolate is for your mouth -- Polymorph fun for the whole family. Warning: this episode is NSFC (not safe for chocoholics). Previously on Boing Boing tv:* TCHO, part 1: chocolate origins. Related: read a feature about TCHO by David Pescovitz in the current issue of MAKE Magazine, Timothy and the Chocolate Factory . Here are some iPhone snapshots from Xeni on Flickr: TCHO, Boing Boing tv. (Special thanks to Amy Critchett, and Wayne & Breanna) Less

Author: Gardenfork Added: Thu, 17 Jul 2008 18:39:41 -0800Duration: 238 Hardware stores are like therapy for me. Today we visit The Crest Hardware Art Show; a hardware store that is hosting an art show in Williamsburg Brooklyn. If you like, be sure to comment, rate and favorite and visit http://www.green-house.tv for more! Distributed by Tubemogul. Less

In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis Less

In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis Less

In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis Less

In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these starches so you can begin to put together your entrees. In the discussion segment we go over why Risotto, Polenta and Mashed potatoes are so important, and the components of a standard entree. In This Episode The Components of a Standard Entree How To Cook Risotto How To Cook Polenta How To Make Perfect Mashed Potatoes Also, in the Culinary Quick Tip, I give you a top secret tip that I’ve never told anyone before on how to make potato puree with any viscosity that you desire. Plus, listener questions get answered! What did you think of this episode and what is your favorite technique for making the starches we discussed? Let me know by clicking the comment button below. ShareThis Less

Author: Gardenfork Added: Tue, 08 Jul 2008 11:12:19 -0800Duration: 564 Making pickles is easy, even Eric can do it. Watch Gardenfork to see Eric make bread and butter pickles with this simple recipe. Distributed by Tubemogul. Less

Add to iTunes | Add to YouTube | Add to Google | RSS Feed My wife is the person who prepares most of our meals. I can’t really cook at all. What happens if you have all these different ingredients lying around, but you’re not sure what you can use them to create? There’s a new website that I found where you can easily figure this dilemma out. Head over to SuperCook. Simply enter in some ingredients, and the website will search through the databases of recipes that have been uploaded. You’ll receive results telling you what you could whip up in the kitchen. Supercook returns recipes you can actually make right now with the ingredients you have. It even tells you exactly how many recipes you can make, broken down into ‘Starters’, ‘Entrees’ and ‘Dessert’ categories. With Supercook, finding a great recipe is no longer a hassle, simply put in all the ingredients you have at home and Supercook will instantly provide you with hundreds of recipes that are all within your reach. If a recipe requires ingredients you do not have, Supercook takes the guesswork out by clearly listing the additional ingredients you will need. This eliminates wasted time spent browsing through recipes to determine whether or not a recipe is right for you. You can be a Super Cook, too. Check out the “my kitchen” area. You can sign up for free, and store the ingredients that you normally have on hand. This is such an easy and excellent way to come up with something new… without having to go to the store. FirstRSS ERROR: "http://shop.tagjag.com/products/cooking" NOT FOUND! Want to embed this video on your own site, blog, or forum? Use this code or download the video: <object width="425" height="350"><param name="movie" value="http://www.youtube.com/v/GB7dvyPP3Bc"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/GB7dvyPP3Bc" type="application/x-shockwave-flash" wmode="transparent" width="425" height="350"></embed></object><br /><a href="http://chris.pirillo.com/">Chris</a> | <a href="http://live.pirillo.com/">Live Tech Support</a> | <a href="http://media.pirillo.com/">Video Help</a> | <a href="http://feeds.pirillo.com/ChrisPirilloShow">Add to iTunes</a> Garlic Recipes How to Cook at Home What are Five Foods that Make you Gag? Can you Eat like an Egyptian? Saudi Cuisine What Do the British Eat? Food From India! Food From Peru Norwegian Food Jordanian Food Chris What are you Having for Breakfast, Lunch and Dinner? Less

http://live.pirillo.com - My wife is the person who prepares most of our meals. I can't really cook at all. What happens if you have all these different ingredients lying around, but you're not sure what you can use them to create? Less

Author: Gardenfork Added: Thu, 26 Jun 2008 17:50:03 -0800Duration: 343 When you mention Rhubarb, everyone thinks of Rhubarb Jam. On Gardenfork, we show you a neat recipe for rhubarb sauce and, of course, the Labradors help out. Watch the show, then get the recipe on our green/cooking/gardening/country/city living ... Less

Author: Gardenfork Added: Fri, 20 Jun 2008 18:16:22 -0800Duration: 331 Today we learn how to make a simple compost bin. Simple is good at Gardenfork, so we have more time to throw the ball for the Labradors. Be sure to visit The Green House for more - http://www.green-house.tv Less

Author: Gardenfork Added: Fri, 20 Jun 2008 18:16:22 -0800Duration: 331 Today we learn how to make a simple compost bin. Simple is good at Gardenfork, so we have more time to throw the ball for the Labradors. Be sure to visit The Green House for more - http://www.green-house.tv Less

AllRecipes is a popular site for recipe aficionados from all over, and as food prices continue to skyrocket, people are turning to it more and more for suggestions. The site has been known for its social networking aspects, and the ability to build a personal recipe box, but according to company spokes person Esmee Williams, people are turning to it for ideas of how they can stretch their grocery budget even further. "We have been looking at these changes, what are these people looking at that may be different from before," she said. She continued with some examples of this new trend, saying, "Not surprisingly, steak, as an ingredient people search for, is down, where as ground beef is up. We've also seen a huge increase in the number of pasta recipes." You can see the full interview below for more examples of how sites in the food space may be changing as prices continue to rise, as well as the price for oil, keeping people from making so many trips to the grocery stores. Less