Message from Erika in MacGuyver - Skills & Academics #cooking

2017-07-23 22:37:46 UTC  

Hello, budding culinarians, my name is Alexander and this is where I'll be helping all of you explore the joys of cooking. A bit about myself, I've been a chef in some form or fashion for about 7 years now and have worked with ingredients of the highest and lowest caliber. I've performed almost every fundamental cooking technique from pickling, fermenting, drying, and curing to searing, braising, grilling, broiling, roasting, baking, and poaching. Currently I'm working in a farm-to-table restaurant that specializes in ingredient focused food, and uses international influence. I'm going to be doing periodic blurbs that will begin from the most fundamental and basic techniques of cooking, all the way to the more advanced forms of the craft. At any point in time please come forward and share anything food related. These things can be stories about an unforgettable dining experience, questions about why your fish skin won't sear correctly, cook books that you'd like to read, to chefs you admire. I'll also be teaching you guys the importance of quality ingredients as well as things like knife skills and the fundamentals of taste and flavor. Remember lads, you are what you eat. And the brick and mortar of a healthy mind, body, and soul are all made of food at one point. So, with that said, let's get cooking!

2017-07-23 22:42:17 UTC  

Average day in the life:

2017-07-24 20:07:54 UTC  

Hey I'm Marlow and I also have a deep passion for cooking and nutrition, especially in preparing traditional vegan dishes from all around the world. I'm not 100% pure vegan but this is where my goals lie mostly (for health reasons, not necessarily for ethical ones).

Anyway, if that's what you're into and you want to get better at it I can offer some advice, but mostly I'm here to learn and absorb great ancestral wisdom from all of you

2017-07-24 20:23:12 UTC  

Hey guys and gals being a 1st generation Frenchman 🧀 🍷 I naturally know how to cook. If anyone needs help to not eat zog fuel and cook some basic dishes please don't be afraid to ask. Or even more complex stuff making dinner for a date or for your family, the only way to learn how to cook is at least try.

2017-07-24 20:32:28 UTC  

@Louis Loire - NY you're going to love this... This morning I baked a loaf of Bordelaise

2017-07-24 20:32:35 UTC

2017-07-24 20:33:52 UTC  

How have no women posted in here yet?

2017-07-24 20:34:25 UTC  

Also, your bread looks so light and airy. I'm jealous. I'm still trying to get the hang of baking

2017-07-24 20:35:21 UTC  

@Erika haha we just opened the server 30 mins ago

2017-07-24 20:35:32 UTC  

@Erika It's all in the technique... recipes don't help much unless you understand how bread works (kneading, proofing, gluten development, fermentation, etc.)

2017-07-24 20:35:47 UTC  

Roast cumin and paprika chicken, y'alllllll 👩🏼‍🍳

2017-07-24 20:35:56 UTC  

Man that looks incredible

2017-07-24 20:38:30 UTC  

This nigg at my work pronounces carbs curbs

2017-07-24 20:38:51 UTC  

(oven react)

2017-07-24 20:39:00 UTC  

@Deleted User excuses lol

2017-07-24 20:39:57 UTC  

@Marlow thank you! yeah, I haven't gotten the hang of all of that. I'm more of a savory food cook. Oddly enough, the only thing I can bake like a pro are French macarons.

2017-07-24 20:40:47 UTC  

@Erika this is kind of what I'm talking about

2017-07-24 20:41:24 UTC  

@Alexander B. - SC I had no idea. breddy cool

2017-07-24 20:41:39 UTC  

this video goes over some of these principles, if you REALLY want to get into bread baking I highly recommend this book

2017-07-24 20:42:04 UTC  

if anyone is into fermentation I've recently gotten into that. I've made a few batches of sauerkraut and kimchi with my 10L crock

2017-07-24 20:42:27 UTC  

I want to get into bread baking, but I also don't want to weigh 200lbs and live in a constant state of carb coma. The struggle is real.

2017-07-24 20:43:00 UTC  

@Marlow do you bake using sourdough bread?

2017-07-24 20:43:02 UTC  

I know what you mean.... luckily it's prohibitively complex enough to the point where I only bake a loaf every two weeks or so

2017-07-24 20:43:16 UTC  

@Marius yes, please. Share your recipes for fermentation. I love all fermented and/or pickled veggies.

2017-07-24 20:43:26 UTC  

yeah bordelaise is like a mild sourdough, you use a bit of your own sourdough starter, not as much as you would in a true sourdough

2017-07-24 20:50:13 UTC

2017-07-24 20:50:21 UTC