I thought I’d dig up all the videos I could find of us on Youtube and post them all in one location for you to peruse at your leisure! We are hysterical not only in person but embarrassingly so on video so these of course are entertaining as well as informative. Enjoy and please feel free to ask us your food questions!
How to cut an onion
Chef Casady’s Turducken
Profile of a Culinary Educator-Melinda
A Kitchen Knife a Basic Primer
Braised Lamb with Hazelnut Nectar
Extreme Cuisine with Drew Carney
Susana on Good Day Oregon
Facebook Videos! Chicken Liver Mousse
Culinary Tip Week 6
Thank goodness for the pig and the magical animal that it is. I don’t really care which part you are serving me I will happily eat it. I am a total utilization food girl. And yes deep-frying is cheating; you can make it taste good in many other ways.
Continue reading Culinary Tip Week 6 Pork the Magical Animal
Let’s talk about meat. As a teacher first and foremost I get really irritated by the packaging in grocery stores. It gets more and more confusing trying to figure out what’s what in the meat department with all of the marketing terms that they use. It seems like it’s meant more to fool you than to help you to make a decision about what you want to put on your table for your family.
Continue reading Cooking Tip Week 5ish Taking the Mystery out of Meat Cuts!
Let’s be honest. Americans have become a chicken breast nation. We will happily fork over (sorry for the pun) $8+ for 2 boneless skinless chicken breasts rather than the same amount of money for a whole chicken. And why would we not want two legs, two thighs, 2 breasts, 2 wings and bones for the same price as 2 breasts, because we like the convenience, which of course has gotten us in to a whole mess of trouble in other areas of our diet.It takes effort to separate a chicken into its individual parts, or package those for the freezer, or use the bones to make a stock.
Continue reading Butchery and Utilization
We have a busy weekend ahead of us. Sushi making on Friday which I am really excited about since I adore sushi and can happily eat it all day. On Saturday we have a Mayo and vinaigrettes class, which is a great way to understand how to balance taste. Sunday with have another Knife Techniques class as well as a Nutrition 101: Feed Your Body lecture which I’m looking forward to sitting in on since I love watching Susana teach.
Continue reading Snout to Tail on the Horizon!