Hi, Chef Todd Mohr here, I'm back. I know you missed me. I have brand new blog for my brand new website webcookingclasses.com. And you know having already covered all the cooking methods known to mankind and a few I think we made up along the way, it’s time to look at the food. It’s actually time to get out the stainless steel kitchen and start looking at food and recipes. So, let's get rid of this fake kitchen I've been using.
And into the home kitchen where everything happens for you we don’t need the chef coat in the home kitchen because we’re going to examine the food where the food comes from and how basic cooking methods can help you overcome all the problems that you might encounter with recipes. Like I said yesterday, Martha Stewart recipes don’t work and yes I’ll admit I've got a bunch of cookbooks up here for reference and it’s not to pick on Martha Stewart, I mean this is one of the best cookbooks out there but I don’t think Martha writes every word in here. There's a test kitchen and things in your kitchen can be so much different. Here's a few examples.
This is one of my favorite is general descriptions. Martha has a great recipe for hush puppies here. And here in the south we love hush puppies but it warns—let’s see it says mix together the egg and the butter milk, stir in the corn mill, stir in the salt, stir in the sugar, stir in the baking soda, do not over mix. After you stir in all those things plus how do they tell when it’s over mixed, is it grainy texture, is it a smooth texture. It just tells you don’t over mix, it doesn’t tell you what over mixing looks like.
We've got a recipe for a breakfast bread and of course a yeast to bread has a very specific 10-step process in knocking it down, letting it rise, knocking it down but it’s covered in two lines here and the recipe that is a method that you need to learn that are written recipe won't enable you to complete unless you know the basic method behind it. Martha’s veal scallopini tells you to heat a large skillet and put in some whole cloves of garlic, sauté for three to five minutes, do not brown the butter and do not brown the garlic. That’s one of my favorite things in recipes, sauté for three to five minutes on a flat top electric stove or my commercial stainless steel toast stove it’s going t be entirely different.
So, continue to follow me on this blog. We’re going to pay here together those basic cooking methods and how to overcome some of the problems that you might find from Martha Stewart or anybody else for that matter. Yeah, there's a good one. Tomorrow, let's pick on Julia.
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