Archive for the ‘Education’ Category

Pleasurable Education

So far I’m off to a flying start with my culinary 2011 objectives. I’ve signed up to take 2 classes at our local continuing education center. One is on “Filled Pasta” and the other on Seasonings. I’m looking forward to both! On the other end, I’m really enjoying “getting into wine”. So far I’ve checked […]


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Baking the Baking Soda

Harold McGee (of On Food and Cooking fame) has a periodic column in the New York Times called “The Curious Cook”. One recent column discussed the use of alkalis in food as opposed to acids. While the column was informative, this gem really caught my eye: Just spread a layer of soda on a foil-covered […]


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MSU: Feeding America

Props to MSU for developing Feeding America: The Historic American Cookbook Project. Seems to have been out a while judging from the article on Historical New Orleans Cookbooks in the Washington Examiner.


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Binder Quartet

Turns out if I follow the emulsion trail a bit there are more clues about binding. An emulsion is typically about fat and water – one dispersed in the other and they don’t like to stay together, hence they need an emulsifier like eggs or dairy to keep them joined. Sure you can create an oil and water emulsion like a vinaigrette, but that […]


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The Ties that Bind

Between On Food and Cooking and CookWise you would think one would cover the topic of “binders” but NO – I’m left to my own devices. Internet searching for “food binders” gives some interesting results but no definitive reference – not even a Wikipedia article. Binders are used in a number of meat mixtures – meatloaf is […]


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2010 James Beard Foundation Awards

The 2010 nominee list for the James Beard Foundation Awards is out. Nice to see Alton Brown nominated for TV Personality. Baking by James Peterson, one that I want in my collection, is there in the Baking and Dessert category. Salt To Taste sounds interesting as does The Fundamental Techniques of Classic Pastry Arts.


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Making Recipe

Recipes are formed in a variety of ways: inspiration, diligence, solutions to problems, need, desires, and many others. Recipes don’t have to be complex to be good, they just have to feel, look, taste, and smell good to eat.


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For 2010

I enjoy cooking but I’m not resolving to do anything in paricular about it over the next year other than to enjoy and learn more about it. On the education front I’d like to: Finish reading “On Food and Cooking“ Read a James Peterson book on a cooking subject Pick up a copy of the […]


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