| Cooking Class | |
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| Topic Started: Mar 22 2014, 05:42 PM (15,942 Views) | |
| Plus 1 | Apr 26 2014, 12:00 PM Post #221 |
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This sounds great. Instead of ketchup I think I'll try tomato sauce instead. I don't enjoy the flavor of ketchup with meat. I will eat it on scrambled eggs, though. :-) This is my Monday Eve dinner! And I appreciate the cost analysis, too. Budgeting my meals is a priority. |
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| Plus 1 | Apr 26 2014, 12:23 PM Post #222 |
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My cooking class is intense. We have classroom study time and we have kitchen time where we cook. We have tests, and homework too. This week's homework is to make homemade items that I tend to purchase pre-made / packaged. I had a choice between Instant pudding, Seasoning Mix, or Biscuit Mix. (Like Bisquick) I have a bread phobia (and rice) so I decided this week I would take that bull by the horns first! Homemade Biscuit Mix 8 C Flour 1 C powdered butter milk (not sure where to find this) 1/4 C Baking Powder 1 tsp baking soda 2 tsp salt 1/4 cup sugar 1 1/3 C Butter Stir & mix dry ingredients together, cut butter in, store in a tightly closed container, in fridge. Makes 11 cups I'm going to cut this recipe into half! Rolled Biscuits 2 cups Biscuit Mix 1/3 - 1/2 cup water Stir together with a fork until mixed, knead 5-6 times, roll to 1/2 inch thick, cut biscuits, bake 12-15 mins at 425 mins Pancakes 2 Cups Biscuit Mix 1 Egg, beaten 1 1/2 C water Stir all together until large lumps are gone Cook pancakes with 1/4 cup of batter on hot griddle until done Can add more batter for thicker pancakes, can add cinnamon, orange zest, etc... To batter before cooking |
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| Plus 1 | Apr 26 2014, 12:31 PM Post #223 |
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Every week our instructor gives us a price saving tip and I appreciate it! Once, she encouraged us to use powdered milk in our recipes, saying you can't tell the differences once the item was cooked. Ounce per ounce, powdered milk is less cost than liquid milk. Last week we talked about Fiber. She said the "industry" pushes whole grains for our fiber intake & although that is not bad, it's less expensive pound per pound to eat a fresh apple, fresh garden salads, or stalk of celery than any whole grain cereal. |
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| Plus 1 | Apr 27 2014, 04:13 PM Post #224 |
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This morning I had a breakfast that defies pleasure on the tongue and senses. I ate a French omelette with scallions & mushrooms, a homemade croissant, fresh fruit and some very strong coffee with real heavy cream. Oh My God. I must learn to re-create this sensual dining experience! I can't afford to pay to have it cooked for me again. Has anyone here, ever created a French omelette before? Please, share your technique and tips so I can learn to make the most amazing experience of my breakfast life. |
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| beserker | Apr 27 2014, 07:08 PM Post #225 |
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then again.... some systems just shakes while some rattle....... lol |
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| beserker | Apr 27 2014, 07:10 PM Post #226 |
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dats a espresso with a personal expression.... |
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| Moon Pie | Apr 28 2014, 08:53 AM Post #227 |
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lol and some Roll! I love it! |
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| Plus 1 | Apr 28 2014, 08:51 PM Post #228 |
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I served this dish, with steamed broccoli and cut carrots. It was a success, very tasty! :-) |
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| Plus 1 | Apr 28 2014, 08:57 PM Post #229 |
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My class tomorrow will be about Cinco De Mayo recipes and the teacher e-mailed us our first dish and ingredients: I had no clue what tripe was so I googled it. I'm not going to class tomorrow and I'm not eating menudo. I'm not eating a cow stomach. My sisters are laughing at me right now as I make oh please faces. Edited by Plus 1, Apr 29 2014, 02:45 PM.
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| Plus 1 | Apr 28 2014, 08:59 PM Post #230 |
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Vanilla ice cream was the best! I tried both that & chocolate. I might try a caramel flavored one next. :-) |
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