h a n d m a d e - h o m e m a d e - s e l f - m a d e
®
| C*h*e*f*s*c*o*o*l** |
WELCOME! Cook your way
through Chefscool and
master classic culinary
technique. We guide you with
our cheat notes and step by
step pictures. Plan and enjoy
your next party with our
recipe countdown. Learn to
cheat the clock, not the quality.
Join our email community
and comfortably cook in
your kitchen.
through Chefscool and
master classic culinary
technique. We guide you with
our cheat notes and step by
step pictures. Plan and enjoy
your next party with our
recipe countdown. Learn to
cheat the clock, not the quality.
Join our email community
and comfortably cook in
your kitchen.
Learn to cheat the clock, not the quality.
Join our email community
and comfortably cook in
your kitchen.
Join our email community
and comfortably cook in
your kitchen.
I N G R E D I E N T S
A N D T O O L S
H O W T O P L A N A P A R T Y |
Private Cooking Classes
How Classes Work
To Schedule Classes
Not Just for Kids Classes
Pasta & Brunch Classes
Cooking with Wine
Baking Classes
Cooking Basics Classes
How Classes Work
To Schedule Classes
Not Just for Kids Classes
Pasta & Brunch Classes
Cooking with Wine
Baking Classes
Cooking Basics Classes
C O O K I N G
C L A S S E S
A L L R E C I P E S
Make Way Ahead Recipes
Make a Day Ahead Recipes
Make That Day Recipes
L E A R N T E C H N I Q U E S
| Information is believed to be accurate, however, should not be relied upon without verification. © 2008-2009 Carol Murphy Clyne and Vincent Clyne. All rights reserved. © 2008-2009 Chefscool. All rights reserved. |
Green Groceries Q-Z
But everything she taught ... understand what you are cooking, do it with care, use the right ingredients and the proper
equipment, and, above all, enjoy yourself.
--excerpted from the Introduction to the 40th Anniversary Edition of Julia Child's Mastering the Art of French Cooking Judith Jones, Senior Editor
But everything she taught ... understand what you are cooking, do it with care, use the right ingredients and the proper
equipment, and, above all, enjoy yourself.
--excerpted from the Introduction to the 40th Anniversary Edition of Julia Child's Mastering the Art of French Cooking Judith Jones, Senior Editor
| ..... .. Photos Vincent Clyne |
S A L T
Kosher Salt
Sea Salt
Fine
Coarse
Table Salt
Kosher Salt
Sea Salt
Fine
Coarse
Table Salt
U N S A L T E D B U T T E R
I prefer unsalted butter for all cooking and baking. First, With unsalted butter, the cook has full control over the amount of salt used in the recipe.
This is especially important with baked goods. Most importantly though, is that the cook is getting a better, fresher quality product when salt free
because inferior quality can't be disguised, or enhanced or shelf life extended with salt. Generally speaking we purchase all food with no salt
added, when there is a choice, as the quality, or lack of, can't be elevated with salt. This being said, however, when push comes to shove,
salted butter CAN be substituted for unsalted in virtually every recipe. Just decrease the salt in the recipe by a pinch or two.
I prefer unsalted butter for all cooking and baking. First, With unsalted butter, the cook has full control over the amount of salt used in the recipe.
This is especially important with baked goods. Most importantly though, is that the cook is getting a better, fresher quality product when salt free
because inferior quality can't be disguised, or enhanced or shelf life extended with salt. Generally speaking we purchase all food with no salt
added, when there is a choice, as the quality, or lack of, can't be elevated with salt. This being said, however, when push comes to shove,
salted butter CAN be substituted for unsalted in virtually every recipe. Just decrease the salt in the recipe by a pinch or two.
S C A L L O P S
Sea scallops are the larger of the two most commonly available scallops, the smaller and more expensive ones being bay scallops. Sea
scallops average 1½-inches in diameter and 20 to 30 per pound.
Bay scallops average ½-inch in diameter, are the more tender of the 2 and come 60 to 90 per pound. Which ever size you select, only buy
dry-packed scallops.
Dry-packed simply means they are chemical free: the scallops have not been processed with phosphate. Phosphate treated are usually
cheaper and look whiter and plumper because phosphate extends shelf life, whitens, and draws in water, making the scallops weigh more.
But beware, when they hit a hot pan, all the excess water held in by the phosphate pours out resulting in shriveled tough scallops in a phosphate
sauce. Yumm...
If your only choice is wet-packed scallops, change your plans and make another dish.
Sea scallops are the larger of the two most commonly available scallops, the smaller and more expensive ones being bay scallops. Sea
scallops average 1½-inches in diameter and 20 to 30 per pound.
Bay scallops average ½-inch in diameter, are the more tender of the 2 and come 60 to 90 per pound. Which ever size you select, only buy
dry-packed scallops.
Dry-packed simply means they are chemical free: the scallops have not been processed with phosphate. Phosphate treated are usually
cheaper and look whiter and plumper because phosphate extends shelf life, whitens, and draws in water, making the scallops weigh more.
But beware, when they hit a hot pan, all the excess water held in by the phosphate pours out resulting in shriveled tough scallops in a phosphate
sauce. Yumm...
If your only choice is wet-packed scallops, change your plans and make another dish.
Y E A S T