Ask MetaFilter questions tagged with culinary

Help Me Make My Salads Less Lame

jason's_planet — Tue, 17 Nov 2009 10:34:17 -0800

How do I make my salads less lame? Hello. My name is Jason and my salads are painfully dull. Every day, usually with dinner, I throw together some spinach, a tomato and half of an avocado.

Ho-fucking-hum.

I attribute my utter lack of salad inspiration to my utilitarian view of the dish -- that they're just vitamin pills that you eat with a fork. But I know that there's more to making salads than that, that they can be bona fide examples of culinary artistry as well.

So what are some good salad recipes -- or salad-making principles -- that would help me get out of this rut? Bonus points for salads that draw upon a wide range of vegetables, as I've heard that such variety is not only pleasing to the palate but also great for one's health.

Many thanks in advance.

Is Johnson & Wales worth it?

firei — Sun, 18 Oct 2009 08:54:06 -0800

I'm thinking of going to culinary school for baking and pastry. Right now Johnson & Wales in RI is the front runner. My question: is JWU worth it, or should I be looking elsewhere? I live in "upstate" NY - I'm a little more than an hour north of NYC, and about an hour south of the CIA.

I really like what I've read on the J&W website, and plan to go visit the school sometime in the next few months. However, I'm having some trouble finding outside sources talking about the school or the program!

And the few that I've found (mostly on ask.meta) seem to be in regards to the culinary program, not the baking and pastry program.

So, did you go to J&W for baking and pastry? Do you know someone who did? (In a pinch, I'll take info on the culinary program, too.)

Or would you recommend a different school? Let's assume that location, as long as it is within the states, is not an issue.

I would prefer a program that will lead to a bachelors, a program that is not primarily filled with just out of high school kids, and the best bang for my buck. I'm willing to shell out the dough, but only if it will be worth it!

(Please note: I'm not asking if culinary school is a good idea/bad idea/waste of money/whatever. I'm just asking about the schools!)

Thanks!

what's so different about them?!

chicago2penn — Sun, 16 Aug 2009 16:22:40 -0800

Why is basil considered to be an herb, but spinach is a vegetable? i was cooking, and saw them side-by-side, and got to thinking. here's my basic line of thought...

1) basil (and most other herbs) are leafs.
2) spinach is a leaf.
3) basil=herb. spinach=veggie.
4) WTF!!!

thanks.

Help me serve a great lunch, quickly.

availablelight — Sat, 18 Jul 2009 19:38:55 -0800

Great (summer-friendly) lunch menus. Difficulty: can be mostly or wholly made beforehand. I know how to cook to impress for dinner or brunch guests, but what are some good recipes--that require minimal to no prep at the time of serving--for lunch?

--I can spend as much time as necessary prepping the day before, or the morning of.

--I'll be serving out of a kitchen, so food safety is not a concern and I'll have the ability to reheat, sautee quickly, etc. if need be. I'd like to not spend more than 15 minutes total preparing the meal right before serving it.

--I've got some cooking skills and an interest in doing something a bit more impressive/tasty than just sandwiches or basic pasta salad.

What side dishes should I make with lamb curry?

faeuboulanger — Fri, 10 Jul 2009 10:05:55 -0800

What side dishes (apart from coconut rice) would go well with a rich, spicy, coconut-milk-based lamb curry? I am planning a meal centered around lamb curry and would like to make one or two (preferably vegetable-based) side dishes as well.

Well, they ARE seeds...

werkzeuger — Sat, 27 Jun 2009 06:09:42 -0800

Are culinary seeds and beans (whole spices, dried peas, etc.) treated to prevent germination? All these items are, after all, seeds. Are the ones you can purchase in a typical American grocery store able to germinate, or are they treated to prevent that?

If so, is this regulated by the USDA or other gov't body?

I have had some success sowing whole spice seeds in the garden, mainly corriander and fenugreek. But, some of these came from an Indian grocery store which seems to have different distribution channels.

There is often a huge difference in price when compared to seeds actually grown for gardening.

BTW I'm not suggesting this is a good practice for gardeners. It's more for amusement.

What are good culinary reference books?

schroedinger — Sat, 21 Feb 2009 12:00:52 -0800

I just got a job as a chef's apprentice, and I'm trying to collect scholarly culinary resources I can use to help me with my studies. So far my instructors have recommended The Professional Chef textbook put out by the Culinary Institute of the America and The Food Lover's Companion. Are there any other websites or books that are essential for would-be culinary professionals trying to learn a little more of culinary science, history, and cuisine classique? I'm not looking so much for simple instructional cookbooks like The Joy of Cooking or How to Cook Everything. Nothing against them--I own them--but I need things that will give me deeper information about knife cuts, glaces, pastry work, French cooking, etc.

Skipping My Senior Year. Yay or Nay?

47triple2 — Mon, 05 Jan 2009 13:48:53 -0800

I want to skip my Senior year of High School and go to Culinary school instead. Is this a bad idea? Firstly, can I take Culinary?
• I eat kosher. (No pork, shell fish, etc.)
• I will not work on Friday night through Saturday Night. (The Sabbath.)
• I'm allergic to fresh fruits, fresh vegetables, and nuts. (We're looking into that...)

If I can, there is a local technical school that has a culinary course. Somewhere along the line, somebody suggested that I take dual-credit Culinary courses during my senior year in HS. However, after investigating into the matter, it appears as if this would not be possible. However, the idea greatly appeals to me. Would it be a bad idea for me to get my GED this summer and enroll in the Culinary course next school year? If it makes a difference, I am home-schooled and would probably meet the graduation requirements.

I would do this so that I have a skill if/when the economy fails. Also, it gives me an opportunity to work places other than Burger King and Wal*Mart if/when I go to a four-year college.

In short:
• Can I take Culinary?
• Is it a bad idea to skip my senior year?
• Is it worth the work to make the extra money if/when I go to a four-year college?

Can I make a ceviche a day ahead?

deinemutti — Fri, 02 Jan 2009 16:41:38 -0800

Can I make a ceviche a day ahead? I am going to a potluck dinner party tomorrow and I'm thinking about making a ceviche as an appetizer. I've never made a ceviche before (but have eaten it many times), but I was wondering if I can get away with making in a day in advance? Or will it be a dodgy, soupy mess if I do it that way? Should I make it a couple hours before instead (if I have time)? The recipe includes coconut milk being added after the tuna is cured with lime juice, I don't know if that complicates anything. I can give you a fuller recipe if needed.

Book-Hungry Mother

Weebot — Tue, 09 Dec 2008 14:23:23 -0800

[Xmas Filter] I'm doing my Christmas shopping, and I'm a bit stuck on what I need to get my mother. She likes culinary-cultural history books, preferably with recipes. Suggestions? She's been really into these books for a while now, and I was hoping to get some suggestions. She's gone through Salt, Cod, and all the other Mark Kurlansky books, as well as Lizzy Collingham's Curry and David Kamp's The United States of Argula.

She has also been a fan of food memoirs like Tender at the Bone as well as travel books with a strong culinary bent. You get the idea. So, any suggestions?

Is Chef School Cool?

bodywithoutorgans — Thu, 20 Nov 2008 22:31:52 -0800

I want to become a better cook, is chef school the nuclear option? As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it. I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate. SO, collective mind:
1) Is cooking school going to improve my skill? I am not "gifted" at cooking nor do I cook all the time. Am I going to have the rude awakening that unless I enjoy cooking all the time or have some innate skill, I'm doomed?
2) Is it possible to do cooking school in the evenings while holding down a fulltime job?
3) Does anyone know the prices/good chef schools in Austin? I've looked at Texas Culinary Academy and the Cordon Bleu Program. I don't know anything about them or their prices.
4) Can anyone who has gone to chef school give advice to the casual cook who doesn't plan on being a chef at a restaurant the cost/benefit analysis of going to chef school?

Cooking to impress-- the foreign edition

availablelight — Fri, 29 Feb 2008 06:56:56 -0800

Cooking to impress-- the ethnic edition. I need your recipes for dishes that are associated with a specific nationality/country or culture (I already found this one for a spicy carrot salad from a previous AskMe question) that will wow my guests....and demonstrate that yes, I actually can cook quite well.

Bonus points for dishes that can be prepared at least in part ahead of time, and won't break the bank (no Beef Wellington, please). Apps, main course, veggie side, dessert--it's all good, as long as it's totally wowed your dinner guests and made you seem like a culinary genius in the past.

Cooking classes in D.C.

ryanshepard — Sat, 13 Jan 2007 20:05:32 -0800

Interesting cooking classes in Washington, D.C. proper? I'd like to learn some new cooking skills and meet other folks in the area interested in food, and am hoping to find an interesting class or two in D.C. proper (I don't have a car and getting out to the 'burbs is often a hassle). So far I've come up empty handed, so any suggestions will be much appreciated!

What's the best culinary school in Chicago?

bigboggle — Sat, 02 Dec 2006 15:43:16 -0800

What's the best culinary school in Chicago? I've been working at a high-end commercial bakery for two months, having basically walked in off the street and asked for a job. I used to bake now and then at home and thought I was good at it, but now I know how much I don't know, and I want to keep learning.

I'm looking for a school that offers a degree in baking and pastry; intelligent instructors; instruction that gives time to food history and science - the academic side of things - in addition to hands-on skills; and a student body with a good proportion of college grads (like me). Can you recommend for or against any of the schools, based on personal experience, hearsay, or reputation?

I want some sausage!

onalark — Wed, 08 Nov 2006 21:37:28 -0800

Help me get some linguica sausage in New York City tomorrow afternoon. I want to make some Portuguese Bean Soup for a guest from Hawaii! I live in the Upper West Side, I don't have a car, and I've already seen this thread: Source for Portuguese-style chourico in Astoria?. So I guess my best bet right now is to head to Newark and pick some up, please tell me there's a better option, or what sausage I can use to 'fake' it. (Mexican-style smoked chorizo?)

What does a sandwich mean? or: Sometimes a sandwich is just a sandwich.

glibhamdreck — Mon, 11 Sep 2006 10:26:58 -0800

Is there a food/culinary theory equivalent to literary or film theory? I know that the language of food critics could almost be confused with music theory sometimes: high notes, harmony, variations on a theme, contrast, etc. Still, I'm looking more for something like the aesthetics (especially via taste and texture, but looks and smells are important, too) of food as a medium for artistic or philosophical or emotional interpretation. However, for this exercise I'm interested in neither the typical culinary culture or history (let's call those food social sciences) nor the chemistry/physics of cooking (hard food sciences). Otherwise, feel free to link me to any academic--or pretentious, if you must--"reading" of something edible you've come across recently.

Broth vs. Stock

1fish2fish — Sat, 17 Jun 2006 16:40:45 -0800

Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they? From what I've read, stock is made from bones, and tends to have a richer texture than broth. I'm wondering if its generally okay to substitute one for another in recipes.

Do you ever substitute one for another? Are there times where you would advice against doing so?

I am mystified by what to do. (I am a beginning cook making basic recipes, nothing delicate or complicated.)

Help me help my kitchen help me.

soma lkzx — Mon, 27 Feb 2006 09:17:16 -0800

Indespensible kitchen supplies? Culinary magic aids? Killer cutting board? Cooking my girlfriend dinner every night gets me a certain bit of leverage in getting nice culinary gifts, but I'm at a loss as to what i should be hinting towards right now.

I just got a nice 10" Shun chef's knife, so I was thinking a quality cutting board. Would a straight-up bamboo block be my best bet?

Rotary grater? Mandolin? Ice cream maker? Million cup food processor? Magnetic knife block (!!!!!!)? What makes your life easier or more fun in the kitchen?

PS We live in an apartment, so smaller is better

Boston area culinary class

palegirl — Wed, 14 Dec 2005 09:14:11 -0800

For Christmas, I'd like to give my sister and brother-in-law, who live in Boston, a gift certificate to take a cooking class together. Can you recommend or help me select a school or instructor? I'd like to spend about $150-$200, and it would be good if there were a variety of classes/topics from which they could choose. They might select a class about chocolate desserts or maybe more of a fancy entree. If classes specifically for couples are offered, that might be nice, but it isn't strictly necessary.

Miso confused

Shane — Mon, 05 Sep 2005 13:53:51 -0800

Recipe for miso soup wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)

Culinary arts degrees

BradNelson — Mon, 23 May 2005 19:48:25 -0800

I'm debating whether or not to pursue a degree in culinary arts, and also what type of degree and school I should consider. I'm currently a history major and will be graduating in December 2005. I have considered grad school (allowing me to go on to something like the foreign service) or the USAF officer training school (a sort of fall-back option to grad school). But now I'm starting to think about maybe pursuing one of my other interests: cooking.

I have had no training or serious experience in the culinary field, but it does greatly interest me and I love cooking (when I have the time to do it). I've thought about taking night classes at a community college, but that's not going to get me anywhere, career-wise.

I'm in Minneapolis and found two culinary arts schools that seem reputable (1, 2). The first offers an Associate's Degree, the second seems to be a Bachelor's, but I can't tell. Are there certain things I should be looking for? I'm currently inquiring as to tuition, length of program, etc. Any other random advice/experience?

I should point out that I'm not going to dish out the kind of money it takes to attend the CIA or some school in Paris. I'm looking local, but still respectable. Also, I am looking for "culinary arts," not restaurant management or any of that. This seems to me to be a practical degree, ie something that will give me a job, unlike my soon-to-be history degree.

Whats the difference between a blender and a food processor?

thebwit — Mon, 27 Sep 2004 17:51:18 -0800

Whats the difference between a blender and a food processor? Seems to me the only difference is that a blender has more speed options, but I could be wrong. Please let me know.