- plating
- pasta
- Tortelini folding
- Gyoza folding
- Yeast starter
- Pan flip for pasta
- Flambe'
- Perfect omlette
- Perfect scrambled eggs
- Care of equipment
- How to sharpen knives
- How to season cast iron
- Care of wood
- Fresh herbs and spices
- How to roast coffee
- Storage of food
- Knife skills rounding, sawing, chopping
- Dry age steak
- Ribs
- Reverse sear steak
- Internal temperatures
- Resting
- Mandoline
- Umami bag?
- Tortillas
- Laminating dough
- Cake decorating
- Pie decorating
- Pie dough
- Caramelizing
- Fond
- How to make butter
- Crutons
- Bread crumbs
- How to make pizza dough
- Puff and crust in bread
- Marinara and spaghetti
- Stone grounding
- Machiatto
- Best coffee brewing
- Ponzu, teriyaki
- Marinated ramen eggs
- Tonkasu ramen
- Bamboo steamer
- Bao buns
- How to butcher
- How to use heat
- How to use salt/spice
- Aromatics
- Sweating vegetables
- Why cover in over/why not cover in oven
- Oven temps and heights
- How to hold vegetables when chopping
- When to use hot or cold water
- Cut through fat rhind to prevent meat curling
- Butter basting cooking
- How to crisp lettuce
- Different cuts julienne, dice, thin
- Know scoring
- When to crush grind roll herbs or spices
- Real marsala comes from italy
- Bianco tomatoes are best
- Bone caramelizing
- How to make broth
- Fresh ingredients
- No canned or frozen
- Local food
- Fish with skin
- Only use glass, ceramic, cast iron, stainless steel, wood
- Put wet cloth under bowls with mixing
- Large chop board
- Know what ground of pepper or salt to use
- How to keep cake moist
- How to keep cake flat
- Local fish monger/butcher
- Farmers market
- Types of chicken: Black leg, label anglais
- Difference between chutney, jam, jelly perseves
- Learn curing
- Learn bringing, wet or dry
- Sun drying
- Learn storing
- Wash beans and can self
- Rubbing or massaging meat
- quality ingredients: Grass fed, grass finished, organic, free
- Food pairings
- Sustainable kitchen, low waste, reuse
- Wash rice in cold water
- Never disrupt rice
- Pasta boiling salt olive oil in rolling boil
- Art of al dente
- Tap seive to sift
- Asian cuisine
- French cuisine
- Italian cuisine
- Mexican cuisine
- art of roux
- Best macaroni
- brown butter
- Sauces: Beschumel, pesto, vodka, so on
- write exp dates
- Temps for coffee
- Milk steaming
- Frothing in coffee
- Tempering chocolate
- Docking in pies
- Emulsion
- Best cheesecake
- overworking dough
- Double frying
- Double boiling
- Twice baking
- Ganache
- Yeast rising
- Type of utencils
- How to pipe
- Why parchment paper
- San marzano tomatoes
- Balsamic vinegar of modena
- Merula extra virgin olive oil
- California olive oil
- Buffalo mozzerella
- Parmigiano Reggiano from modena
- Wisconsin cheese
- Shop in season
- Local honey pollunated by local flowers
- Georgia peaches, pecans, and peanuts
- Stonewall kitchen
- Asian noodles
- Cornmeal from the south
- Babish, June, Brad, Bourdain, Ramsay, Bon apetite, Josh weisman
may 1 2020 ∞
may 1 2020 +
may 1 2020 +