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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

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    HeatherFeather
    Mon Sep 24, 2007 11:17 am
    Food.com Groupie
    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
    Mon Sep 24, 2007 11:46 am
    Food.com Groupie
    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


    Last edited by Bergy on Wed Oct 10, 2007 11:55 am, edited 1 time in total
    French Tart
    Tue Oct 09, 2007 11:18 am
    Forum Host
    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 icon_biggrin.gif
    French Tart
    Tue Oct 09, 2007 11:21 am
    Forum Host
    And from Spain and Portugal:

    Spanish Tortilla - Omelette

    and

    Paella

    Great job!!

    FT
    HeatherFeather
    Wed Oct 10, 2007 3:56 am
    Food.com Groupie
    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. icon_redface.gif
    French Tart
    Tue Jan 15, 2008 8:45 am
    Forum Host
    Hi Heather!! wave.gif There is a Christmas Cooking Tutorial I did in the GB forum - I will get the link for you!!!!!!!
    FT icon_biggrin.gif
    Um Safia
    Fri Feb 01, 2008 9:02 am
    Forum Host
    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 icon_redface.gif

    Rezika
    Karen From Colorado
    Fri Aug 01, 2008 1:00 pm
    Food.com Groupie
    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
    Sun Nov 08, 2009 10:14 pm
    Newbie "Fry Cook" Poster
    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
    Thu Dec 03, 2009 8:44 am
    Forum Host
    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. icon_smile.gif

    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. icon_smile.gif
    The_Swedish_Chef
    Fri Feb 26, 2010 11:15 am
    Food.com Groupie
    I hope my "tip" isn't too humble. icon_redface.gif 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. icon_biggrin.gif
    Rita~
    Fri Feb 26, 2010 3:08 pm
    Forum Host
    The_Swedish_Chef wrote:
    I hope my "tip" isn't too humble. icon_redface.gif 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. icon_biggrin.gif
    I do the same! No tip is too small! Thanks.
    The_Swedish_Chef
    Fri Feb 26, 2010 4:07 pm
    Food.com Groupie
    That's comforting to know that you do it, too, Rita. icon_biggrin.gif 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. icon_wink.gif
    Rita~
    Fri Feb 26, 2010 4:32 pm
    Forum Host
    The_Swedish_Chef wrote:
    That's comforting to know that you do it, too, Rita. icon_biggrin.gif 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. icon_wink.gif

    FREE? You really did pay for it! You are just getting the most for your money! icon_biggrin.gif
    The_Swedish_Chef
    Fri Feb 26, 2010 4:57 pm
    Food.com Groupie
    I like the way that you think, Rita! I'm going to carry that thought with me the rest of the day. icon_biggrin.gif
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