COOKING DEMO/CLASS - what would you like it to cover?

[Maelynn Cheung]

We're planning the cooking demo/class now and would like to know what you would like to see!

I think the bulk of those attending would have more than the basic cooking skills, so would you like to see something more advanced?
What techniques or methods would you like us to address?

Note: of course, we can't get to every technique, but if there are a few favorites, we'll do our best!

Thanks all.

Maelynn

[Cindy Rafferty]

Maelynn: I have recently begun baking with a bread machine, or at least putting it through the dough cycle, then shaping it. I would be interested in techniques involving shaping the bread, how long to let it rise, and how to get a hard crust like bakerys, etc. do, Cindy.

[Neanne]

Im not signed up for this but Ive noticed lots of people here report trouble making pie crust.

[Lynn B]

Maelynn:

If you decide on a bread baking class, could you please include tips on using both the bread machine (on "dough" cycle) AND the conventional oven (to bake)? Also, perhaps tips or handouts on how to convert bread machine recipes to traditional bread-making ones and vice versa?

And I have my thinking cap on for other suggestions... (I know I'll have some!) Thank you for asking!

I CAN'T WAIT!!! http://www.cookinglight.com/bbs/biggrin.gif

[Tiger]

I would love to see a professional make meringue. I love lemon meringue pie but even if I think I got it right it falls. Never looks like the bakery!
I would also be interested in presentation tips. My food tastes good but I'm not artistic or creative. Any easy tips for parties ect. would be appreciated!
Can't wait!!

[LynnSC]

Hi,
I would love to learn some basic "knife" skills. I do cook alot but would like to see how to hold the knife properly and "chop" efficiently. I would also be interested in any techniques for meringue as mentioned before.I am really impressed with the effort being made to make everyone happy! Thanks!
Lynn

[CindyWeightWatcher]

Hello all---I usually don't post, but
am an avid reader! I'm looking forward
to meeting everyone for our "weekend".
A suggestion I would make for the cooking
class is healthy weekday meals and
appetizers. But really, whatever we
learn is fine with me. I'm also an
avid user of the bread machine so
low fat breads would be great.

[This message has been edited by CindyWeightWatcher (edited 05-21-2001).]

[CindyWeightWatcher]

Another possibility is a few
demonstrations of the "best recipes"
from the "best of cooking light 1
and 2", that's just an idea.

[emilycat]

I must second the meringue idea, since I've always been too intimidated to make one, as well as the knife-skills suggestion. Any ways to make my chopping, mincing, dicing more efficient would be lovely.

Another idea in the baking department, I cannot for the life of me caramelize sugar for flans. That would be extremely helpful to observe.

Also, I have, in the last several months, taught myself to make gnocchi; I would, however, love to see the proper way to cut and form the indidual dumplings. Mine are always so very unattractive.

And although I'm not sure how popular or practical this would be, I'd be extremely excited to see a sushi-making demo.

Thanks for asking! http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by emilycat (edited 05-22-2001).]

[coop]

Just a thought--since some people had to cancel at the last minute any chance we could still register?

[Maelynn Cheung]

Originally posted by coop:
Just a thought--since some people had to cancel at the last minute any chance we could still register?


I'm so sorry! I wish I could. We did open it up to new registrants a couple of weeks before we closed the final registration period. Hopefully, this year will be a success and we'll have another one in the future.

[Pat]

I would really like to see conventional bread making covered. This is my weakest area. My yeast breads never satisfy me.

[Cindy Rafferty]

Pat: I agree, anything to do with yeast bread techniques would be an excellent choice.

[CindyWeightWatcher]

Hi everyone --- I agree, anything to do with bread or cooking on a day to day basis
would be most useful to me. I'm not big
on desserts. But honestly, whatever
the demo involves would be fine, I'm looking forward to meeting so many people with whom
I have a common interest and seeing the
Cooking Light facility.

[Lynn B]

Sushi!!! GREAT suggestion, Emily! http://www.cookinglight.com/bbs/smile.gif

Also like the ideas of quick, practical and wonderful "week day" type meals.

I'd also LOVE to know how to make better merigue, too! (Actually ANYTHING to do with desserts, and/or chocolate would suit me fine!!!)

What about tips for quick and easy side-dishes, and other ideas for "rounding out" a meal?

Well - I know I will be thrilled w/ whatever CL chooses!

Lynn

[Lynn B]

Another suggestion... (not cooking class related, but I figured this was a good place to post!) http://www.cookinglight.com/bbs/smile.gif

I personally would love to learn how a recipe is "born"! From the first "idea" (from where? from who? how?! etc!) to "fruition": the pages of the magazine!

I think that would be so interesting!

Just a thought!

Thanks for considering!
Lynn

[Lauren]

Lynn B., I had the same question on how each issue is developed, which recipes are featured, etc. I am enjoying the international/ethnic slant each month. How about having a cooking demo that features an international recipe? Even one of the Thai dishes in the June issue. I too would like to see easy, interesting, healthy meals for families on the go!

[laden]

Since so many recipes deal with chicken breasts I'd love to see a demonstration on how to tell when it's done but not overcooked and tough.

[Lynn B]

Whatta great idea: a demo on the DIFFERENT WAYS to prepare cooked chicken breasts w/o (as laden said) overcooking them! Also, tips/suggestions on which ways (to cook) are better/preferred for which type of recipes, etc... would be so helpful! (PLUS take-home hand-outs, please! I don't know about the rest of you, but when I'm excited I don't always remember too well!!!) http://www.cookinglight.com/bbs/smile.gif

THANK YOU, CL!!!!
Lynn

[Maelynn Cheung]

Originally posted by Lynn B:
Something else (not exactly "cooking related") that interests me is this... I would love to know what the home economists do at CL, vs the registered dieticians, vs the chefs. I know that everyone works together (and their hard work and expertise are quite evident throughout the pages of the magazine!) - but who does what exactly? I don't know WHY that interests me so much, but it does!!! Will THAT be covered at all, Maelynn? Thanks!
Lynn

Those are great questions for the "Meet the Editors" session! Anything you want to know about what we do, how we do it, etc. can be addressed at that particular event. Good question, too!

Maelynn

[Lynn B]

Something else (not exactly "cooking related") that interests me is this... I would love to know what the home economists do at CL, vs the registered dieticians, vs the chefs. I know that everyone works together (and their hard work and expertise are quite evident throughout the pages of the magazine!) - but who does what exactly? I don't know WHY that interests me so much, but it does!!! Will THAT be covered at all, Maelynn? Thanks!
Lynn

[Lynn B]

Thank you, Maelynn!
Lynn

[KathySC]

I think all your ideas sound good and I would be particularly interested in something along the lines of Lynn B's suggestion on how a recipe is "born". I think it would also be interesting to see a demonstration on how a high-fat recipe is made light. I have alot of recipes that I would like to make light, but am not sure where to start.

[luv2cook]

I vote for the following:

Preparation skills - getting a meal ready
Knife skills
presentation
Meat: all kinds - when is it done?
cooking tecniques - broiling, braising, etc.