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Anyone Interested in Learning Technique With Me?
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Thread: Anyone Interested in Learning Technique With Me?

  1. #1
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    mr drinky's Avatar
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    Anyone Interested in Learning Technique With Me?

    Ok, first of all I am talking about cooking technique in general and not exclusively cutting technique.

    Also, I am not provoking the pro chefs out there, but mostly the amateurs among us (though both are welcomed). Stefan started a thread about a cookbook recipe challenge which I have diligently kept up, but part of me would like to downgrade the weekly demand to a monthly one. Sorry.

    Today I just received Pepin's Complete Techniques cookbook and was wondering if anyone was interested in learning technique -- month by month. One technique per month.

    I'm suggesting anything: sauces, hydrocolloids, meringue, cheese, butter, tournee of whatever...anything. Something basic. If you are interested, reply...if not, I will continue drinking my bottle of wine and do it on my own.

    Anyhow...one of the best days of my cooking life was the day I learned to make my own butter from cream. It was the best butter ever...until I tried beurre Bordier that is...but that is another story.

    If 12 people are interested, then we can all pick a technique. More are welcome. Show of hands.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

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    Hmmm...when are you thinking of starting?

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    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

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    I'd be up for it.

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    Maybe...how is the book? I just got "burned" by a cookbook (0 for 3 of their recipes), and am looking to jump into something else...

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    I'd be up for this. I need a little inspiration.

  7. #7
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    Quote Originally Posted by unkajonet View Post
    Maybe...how is the book? I just got "burned" by a cookbook (0 for 3 of their recipes), and am looking to jump into something else...
    I haven't checked it out much yet -- only had it a handful of hours, but it does have a boat load of technique I would never use and a lot of others I could see using.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

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    It's Jacque Pepin what do you think? Of course it's good. I have been very fortunate in my career to cook for him several times and with him once and he is the man. a true chef in every sense of the word. That book is a classic and one of the very first books to bring the Technique aspect of French cooking to America.

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    I meant no offense

    I actually love his show on pbs. I was just wondering if it transferred to his books...

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    No sense trying to save face, unka. The damage is done.

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