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Cooking in Motion: Culinary School

A few pictures from our cooking at culinary school. Read full article on Culinary Reformation

Protein Exam: Culinary School

Exam Answers from nutrition chemistry class on protein…perhaps some things you didn’t know about this important macronutrient! Read full article on Culinary Reformation

Kitchen Organization: Culinary School

Develop work stations in your kitchen for pantry storage, mise en place preparation, baking, stovetop, serving, and cleaning. Learn more about it in this post. Read full article on Culinary Reformation

Factors of Meat Cooking: Culinary School

Meat, fish, and poultry, and methods of cooking. Did you know that boiling seized protein? Did you know that dark meat cooks slower than white meat? Did you know that stuffing a turkey isn’t very sanitary? Do you know the difference between butchering and carving? Do you know the definitions of roasting and braising? Read […]

Water Filtration Suggestions

Suggestions for well water, city water, whole house filtration, drinking water filtration, bottled water, alkaline water, and water bottle material. It’s really important to be drinking clean, pure water! Here’s some methods to get you there. Read full article on Culinary Reformation

Mise en Place: Culinary School

{mees ahn plaus} Mise en Place is the French term for “putting into place.” Applied to cooking, mise en place is the art and science of preparing ingredients ahead in order to expedite the final assembly of a meal. Read full article on Culinary Reformation

Carbohydrate Exam: Culinary School

Carbohydrate exam answers covering oligosaccharides, disaccharides, monosaccharides, simple and complex carbohydrates, soluble and insoluble fiber, phytic acid, healthier sugars, and cautions against standard American sugar intake. Read full article on Culinary Reformation

Food Costs: Culinary School

Kitchen Math! Learn about As Purchased price, Edible Portion price, and Yield Percentage, and why they are important and useful. Read full article on Culinary Reformation

Southern Pines blog: Culinary School

My friend-and-relative, Susanna, has also been writing about our experiences in culinary school. Visit this post at Southern Pines to read a couple great tips about cooking oils, and to see the recipe for one of my favorite dishes from the last week, Moroccan Lamb Tagine. Read full article on Culinary Reformation

Building Flavor: Culinary School

When building flavor in the dish you are preparing, consider color, shape, mouthfeel, seasoning, layering of flavors, changing the steps of the recipe, the freshness of spices, and the 5th flavor–umami. Here are a few ideas, from last week’s culinary class. Read full article on Culinary Reformation

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