COOKING CLASSES & TIPS ARCHIVES

[HeatherFeather]

Finally got the main page updated. Please feel free to continue to share any links to Recipezaar classes and I will try to get them added to the main page as soon as possible.

Please note that only classes posted on Recipezaar will be added to the main list.

[Bergy]

Here is a link to Using Rice paper - Spring rolls
http://www.recipezaar.com/bb/viewtopic.zsp?t=224922

Great that you are getting them all to gether

[French Tart]

I am in the process of gathering up all the French Tutorials and placing them in to ONE thread - I will come back when it has been done and post here.............but here is another Tutorial courtesy of the French Forum:

A Trio of French Gratin Potatoes

I will be back with the Spanish Tutorials and also the one thread for French Tutorials later!

FT

[French Tart]

And from Spain and Portugal:

Spanish Tortilla - Omelette

and

Paella

Great job!!

FT

[HeatherFeather]

I have updated the master list so far. This has actually been kicking around for years, I just hadn't gotten around to cleaning it up since we have been moving so often.

[French Tart]

Hi Heather!! There is a Christmas Cooking Tutorial I did in the GB forum - I will get the link for you!!!!!!!
FT

[Um Safia]

Hi Heather,

did you get this one (baklava from scratch w/photos):

http://www.recipezaar.com/bb/viewtopic.zsp?t=230630

I can't remember if I sent you the link or not

Rezika

[Karen From Colorado]

The kitchen information reference forum has a complete index to classes, demos, and tips with more then 200 links to threads all over the site. Each link will take you to the forum where the thread is posted.

Demos, Classes, & Tips Index (alphabetical)

[Chef JFain]

Wow, I just discovered this section of Zaar. I am so excited. The more I learn about cooking, the more I want to know. This page looks old, so you may not see this, but I'm glad you left all this free info up. Thanks!

[Molly53]

Chef JFain wrote:
Wow, I just discovered this section of Zaar. I am so excited. The more I learn about cooking, the more I want to know. This page looks old, so you may not see this, but I'm glad you left all this free info up. Thanks!

Welcome to the forums! It's very nice to meet a new friend.

Being new here, you might find clicking on FAQ's and Additional Information for Recipezaar Navigation, a thread FULL of great information, to be very useful.

We hope you're going to LOVE it here as much as we do.

[The_Swedish_Chef]

I hope my "tip" isn't too humble. I go through about 3-4 pounds of butter per average week with all the baking that I do. As many of you know, almost every baking recipe will say "Butter and flour pan" and you don't always want to break out a new stick of butter to do the job.

So, what I've been doing is freezing every single butter wrapper that I use, in a Ziplock baggie, by simply folding it over onto itself. Then, when I have a simple pan without lots of nooks and crannies, I take one of the butter wrappers out and use that to grease the pan. There is always some butter left on the wrapper when I scoop it into a bowl and this saves me from using extra butter that I can use, instead, for more baking.

[Rita~]

The_Swedish_Chef wrote:
I hope my "tip" isn't too humble. I go through about 3-4 pounds of butter per average week with all the baking that I do. As many of you know, almost every baking recipe will say "Butter and flour pan" and you don't always want to break out a new stick of butter to do the job.

So, what I've been doing is freezing every single butter wrapper that I use, in a Ziplock baggie, by simply folding it over onto itself. Then, when I have a simple pan without lots of nooks and crannies, I take one of the butter wrappers out and use that to grease the pan. There is always some butter left on the wrapper when I scoop it into a bowl and this saves me from using extra butter that I can use, instead, for more baking.

I do the same! No tip is too small! Thanks.

[The_Swedish_Chef]

That's comforting to know that you do it, too, Rita. For my more complicated baking pans, I always use that Wilton's Cake Release. But, it's expensive to buy and a plain casserole dish or loaf pan doesn't need it. I keep a big gallon-sized baggie in the freezer and just tuck the folded in half butter papers inside of there. I always feel a little nicely frugal when I can get something "free" from a source you wouldn't think of using, like those buttery butter-wrapper papers.

Wish I would have known this about 10,000 butter wrappers ago.

[Rita~]

The_Swedish_Chef wrote:
That's comforting to know that you do it, too, Rita. For my more complicated baking pans, I always use that Wilton's Cake Release. But, it's expensive to buy and a plain casserole dish or loaf pan doesn't need it. I keep a big gallon-sized baggie in the freezer and just tuck the folded in half butter papers inside of there. I always feel a little nicely frugal when I can get something "free" from a source you wouldn't think of using, like those buttery butter-wrapper papers.

Wish I would have known this about 10,000 butter wrappers ago.

FREE? You really did pay for it! You are just getting the most for your money!

[The_Swedish_Chef]

I like the way that you think, Rita! I'm going to carry that thought with me the rest of the day.