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    You are in: Home / Community Forums / Cooking Q & A / COOKING CLASSES & TIPS ARCHIVES
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    COOKING CLASSES & TIPS ARCHIVES

    Go to page << Previous Page  1, 2, 3, 4, 5, 6  Next Page >>
    LonghornMama
    Mon Aug 28, 2006 3:02 pm
    Food.com Groupie
    Angela Marie,
    I believe the Brining transcript looks different because it was conducted in chat rather than in a forum thread.
    I will see about cleaning this thread up so the tips/classes are easier to find.
    Angela Marie
    Tue Aug 29, 2006 4:05 pm
    Food.com Groupie
    Brining class

    http://www.recipezaar.com/bb/viewtopic.zsp?t=174220

    But I would think this link should appear on page one and not wayyyyyyyyyyyy down the line. Who wants to go thru many threads to find this. If they even know its here.
    angela
    Tracy K
    Mon Sep 11, 2006 4:48 pm
    Food.com Groupie
    Perhaps one of the original posters on page one will be kind enough to add the link to an earlier page. Other than that there is no way to retroactively post it earlier.

    However, I find the transcript incredibly difficult to read... so much so as to be nearly useless. icon_confused.gif
    Angela Marie
    Mon Sep 11, 2006 9:45 pm
    Food.com Groupie
    Tracy K wrote:
    Perhaps one of the original posters on page one will be kind enough to add the link to an earlier page. Other than that there is no way to retroactively post it earlier.

    However, I find the transcript incredibly difficult to read... so much so as to be nearly useless. icon_confused.gif

    I would be happy to pull it off the site and make the transcript easier to read and more informative so all the Extra words are either gone or at least kept to a minimum
    So talk to the powers that be and see if I can do that.
    I was the Instructor.
    Angela Marie Eggert
    and I thank you Tracy, I thought likewise but waited until it was confirmed by others.

    Lets see what we can do.
    BTW This was the first course done via Chat. It was hard to keep others from interrupting,
    I had to send two people to the corner for disrupting the class. lol
    I no longer think that chat is a way to go , unless all members are told , not to talk, Just LISTEN , TAKE NOTES AND LEARN.
    Other than that, the chat is not the way to go.
    But hey, this is a learning process.
    The other draw back is the instructor better darn well know the material, and have it already typed out.
    The chat presents the problem of having to say a lot in a very short period of time.
    HAD I NOT prepared IN EVERY WAY, this course would have been lost in that no one would have waited for the next sentance.
    Hey, as I said it was a learning process,
    Luckily for us, I was prepared, but damm it was to hard for any instructor to do this with a certain degree of rythem
    hugs
    angela
    Bergy
    Tue Sep 12, 2006 12:24 am
    Food.com Groupie
    Angela I agree I do not think that chat is is the way to go for an instructional session - I like the way that Chia and others did it with photos interspersed. I would like to see
    your brining workshop edited and placed on page one with the other workshops
    Tracy K
    Tue Sep 12, 2006 10:19 am
    Food.com Groupie
    I don't think you need permission, you can just copy/paste the text into a word document and clean it up, then re-post.
    chia
    Fri Sep 22, 2006 7:59 am
    Forum Host
    kate and i will be doing another session on roasting chicken on 9/30 in the french forum, photos and tutorial.
    Angela Marie
    Fri Sep 22, 2006 12:10 pm
    Food.com Groupie
    chia wrote:
    kate and i will be doing another session on roasting chicken on 9/30 in the french forum, photos and tutorial.


    Is this the forum????
    French, Creole and Cajun Cuisine
    Karen From Colorado
    Sun Sep 24, 2006 11:56 am
    Food.com Groupie
    I have cleaned up the brine class thread.

    Brine Class Chat
    Angela Marie
    Sun Sep 24, 2006 2:05 pm
    Food.com Groupie
    Karen From Colorado wrote:
    I have cleaned up the brine class thread.

    Brine Class Chat

    Whoa thank you very much Karen. I was going to, but I have not had time. Esp. having a bad bout of sickness and then burning the top of my hand with greese. Lost feeling on finger and thumb so im having a hard time typing.
    So
    Thank you dear
    angela
    chia
    Tue Sep 26, 2006 7:30 pm
    Forum Host
    Angela Marie Eggert wrote:
    chia wrote:
    kate and i will be doing another session on roasting chicken on 9/30 in the french forum, photos and tutorial.


    Is this the forum????
    French, Creole and Cajun Cuisine
    it is- sorry to hear about your hand, i burn myself regularly, lol, asbestos hands, i don't even realize it until i see the marks.
    hope you're up and back to cooking soon icon_smile.gif
    the photo tutorial session can be found here-
    http://www.recipezaar.com/bb/viewtopic.zsp?t=180044
    zbarbaraz7
    Fri Dec 08, 2006 9:21 am
    Experienced "Head Chef" Poster
    How about simple breadcrumbs fry pan and how to get them to stick just right?
    Bergy
    Fri Dec 08, 2006 9:52 am
    Food.com Groupie
    zbarbaraz7 wrote:
    How about simple breadcrumbs fry pan and how to get them to stick just right?


    If you post this in the Q &A forum I think you'll get more answers but here is one tip I have tried that works. First dust what every you are breading with flour then into the egg and then the crumbs. Also press the crumbs well into the surface of the chop, fish whatever. Hope this helps
    LonghornMama
    Sun Jan 07, 2007 11:43 pm
    Food.com Groupie
    CAKE SOLUTIONS

    From RitaL, posted in response to a question

    Shrinks
    Too little batter in pan
    Pans greased too heavily
    Pans too close together in oven
    Extreme overmixing
    Too much liquid
    Overbaking - too long or at too high a temperature
    Improper mixing procedure.

    Falls
    Over or underbeating too much or too little air is incorporated into batter.
    Underbaking - oven temperature too low and / or too short a baking time. Probably not thoroughly cooked. Bake longer or reduce the heat by 25 degrees F and bake longer.
    Over or under measurement of liquid or too much sugar. See How to Measure.
    Too small a pan
    Excessive jarring or moving of the cake during baking.
    Opening the oven door before cake sets
    Oven temperature too low.
    Too much baking powder or baking soda Keep recipe close to 1 teaspoon baking powder or 1/4 teaspoon baking soda per cup of flour.
    Excessive mixing of the batter.
    Beaten egg whites - When you beat egg whites, their proteins unwind and join together loosely, making them very unstable. Make sure at least one of the egg whites is not beaten, but added with the liquid ingredients instead, to help stabilize its structure.

    Coarse grain & sunken center
    Oven too cold (baked too slowly). Preheat oven for about 20 minutes.
    Sugar and fat under-creamed. Follow my Creaming Steps.
    Batter undermixed
    Too much baking powder.
    Not enough liquid
    Too much flour
    Used all-purpose flour instead of cake flour.
    Careless or poor depositing in the pans.
    Chef #569039
    Fri Aug 24, 2007 10:46 am
    Semi-Experienced "Sous Chef" Poster
    Recipezaar Moderator: Spam Removed
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