What happened to the technique challenges idea?

[ttubbs]

I was looking forward to them. I was planning on using them to motivate myself to cook stuff I normally wouldn’t. Was pizza the only one? I hope you’ll start some others.

Last I saw there was a lot of talk about doing sauces, does anyone have any info. to share about the stock & sauce chart at
BarCharts (http://www.barcharts.com/default.asp?page=chart_details&sku=220-4)?

Also, I was wondering if using a link to a how to guide with pictures or maybe even to a QuickTime/RealOne video clip at FoodTV or something like that, would be a nice way to have a common reference for asking questions? FineCooking has a video on stretching pizza dough, which we could have used on the pizza thread.

[jtoepfert100]

I second the continuation of these threads. I need help in all areas so whatever is chosen is fine with me. Oh, and what an excellent idea about linking it to a video or a training guide. It would be really useful when some of us are in desperate need of advice and none of the experts are around.:)

[ellery]

Oops... instigator checking in. ;)

It was my cooking woes that I believe initially started everything - we did pizza dough (yum!) and the sauce thread fizzled because I'm not sure people knew what we were asking for as far as types of sauces, functions, or whatever. I see where Tyra has an ingredient challenge thing going, and I think I saw a baking challenge somewhere.

I think there was just stumbling as far as who needed what, not a lack of interest on the part of the people dispensing tips. I'm sure if we wanted to re-start it, people would be just as helpful this go around. What technique are you looking to master?

:)

Leah

[tbb113]

I think the technique idea is great. Somebody needs to post a thread listing a specific technique that they are having problems with and a plea for help. I'm sure someone will answer and have some ideas for you.

My ingredient challenge is real simple. Every week, I throw out the name of a spice that I have in my pantry (or somebody else's pantry) and ask for recipes that use that ingredient. :)

[jtoepfert100]

Although belatedly, and perhaps not in the proper forum, but I want to just thank Tyra for her weekly ingredient challenges. I look forward to them each week and it has really helped me utilize some of my neglected spices. Thanks for keeping it going.:) I was actually sad this week that I don't have garam masala to participate. Thought about buying some just so I could, but that probably defeats the purpose of the thread.;) Still probably will order some from the new Penzey's catalog that came yesterday. . .

[JJeannette]

Maybe you can find a recipe for it and see how many of the spices needed are already in your cupboard? You might be surprised!

[tbb113]

Originally posted by jtoepfert100
Although belatedly, and perhaps not in the proper forum, but I want to just thank Tyra for her weekly ingredient challenges. I look forward to them each week and it has really helped me utilize some of my neglected spices. Thanks for keeping it going.:) I was actually sad this week that I don't have garam masala to participate. Thought about buying some just so I could, but that probably defeats the purpose of the thread.;) Still probably will order some from the new Penzey's catalog that came yesterday. . .

Thanks :o I think somebody posted how to make garam masala if you don't want to buy it. I felt the same way about the cardamom thread...there were some pretty tasty looking recipes there :D

[ttubbs]

I don't have any special technique in mind, I was just looking forward to seeing some more. I don't think I'm an expert at any part of cooking, so don't feel like I'm the right guy to lead a thread. Besides, I lurk more than I engage here.

Even so, I could start a sauces 101 sort of thread if anyone's interested. I can post what I know about the classic sauces (stock ratios, roux ratios, the mother sauces and their general make-up, etc), just the basics we had to commit to memory. Maybe some of the tips the chef gave us, post some of my own questions, and invite others to do the same. What do you think? To basic?

[sneezles]

Originally posted by ellery
Oops... instigator checking in. ;)


Leah

And you're a good one, too! :p

I was willing to give my opinion on any subject that I was comfortable with but there are so many opinions... I was uncomfortable with starting a technique thread as I didn't want to be perceived as one who thinks she knows everything.

[tbb113]

Well, after making kreplach last night and fighting to keep those suckers sealed, I would love a thread on how to make them (or ravioli or wontons) since they are all similiar. I know there has to be some trick or tool that would make my life easier. But I'm afraid that this is to limited in an audience. What do you think?

[Meganator]

But I'm afraid that this is to limited in an audience. What do you think?

I think between ravioli, wontons/dumplings, and kreplach, the technique would have a wide enough appeal to be a subject of discussion. Besides, when was the last time any food-related issued proved to be too esoteric for this board?! ;)

Personally speaking, I alway have trouble keeping my Chinese-style dumplings intact if I cook them in liquid, so I have moved to steaming them because of this very problem. How do you get them to stay "glued" together? Inquiring minds want to know!

Megan

[tbb113]

You sold the idea. I'll post a thread on this technique on Monday so it doesn't get lost over the weekend :)