Posts by Rob W

It's kind of like asking someone what their favorite kind of car is...   It really is something you need to hit your local kitchen store or Williams and Sonoma and ask to see and hold the knife -- they're used to it -- and see...

Errol,   I'm actually in the Culinary Arts department up in Delaware Tech, so I can't offer any institution-specific advice; however, there are a few suggestions that are general I can offer:   1) Learn as much as you...

Quote: Originally Posted by boar_d_laze    You might also consider adding a poolish or biga to your pizza dough This would be a really good idea.  I recently had a pizza from a fairly...

The big thing for me would be a good flow...  from the refrigerator to the prep area to the stove and back to the prep area to plate it.  Maybe a nice center island in case I wanted to have guests over and entertain or hold a...

I'd have to agree with the focaccia idea -- it's a very wet dough, and comes out very airy with a lot of tunneling.  There's so much you can do with flavorings by adding some fresh herbs like rosemary or even oregano... ...

Trying to get back into the swing of things -- I'm just about caught up in Sanitation, so I want to continue on from here, but the weekend class schedule kills my free time...  I'll do my best to get back on that! 

I had a friend of mine who's a chef instructor at Le Cordon Bleu Chicago do a video for me on bread making.  I highly recommend watching it:   http://vimeo.com/27352685   Watch your kneading and...

If you have a tripod, it will come in very handy.  Here are some good tips for lighting and photographing food:   Use as much natural light as possible.  Open the blinds and get near a window -- do not use your...

How are deep fat fryers really all that different from pan frying something?  After all, restaurants turn off their fryers at night and change their oil every couple of weeks or so -- with that in mind, it's fine if you strain the...

But it's OK -- I work for the college as a computer science instructor, so I get to go for free... minus books and whatnot. :)   I'm taking two classes, Sanitation and Food Prep I, that's about all I have time for this...