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Monthly Archives: June 2016
Asian Style Chicken Wings

Asian Style Chicken Wings

Posted on by chefscott in Cooking, Recipes | No Comments

What makes these chicken wings so good, is that this recipe uses a technique called “Brining”. Brining is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This technique is particularly great for lean cuts of meat that tend to dry out during cooking. This recipe is a fantastic introduction to brining since it is simply water and salt. Brining can get fancy later on when taking on dishes like pork chops and steaks. That is when other seasonings and flavorings are added. Asian Style Chicken Wings Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Peanuts, lime and cilantro are a fun combination that compliment the brown sugar, vinegar and hot sauce used in this recipe. This recipe will satisfy all of …


Omelet French Style

Posted on by chefscott in Cooking, Recipes | No Comments

The French omelet is one of several kinds of omelettes. Its main claim is that the omelet is removed from cooking just before the desired degree of doneness. The center is slightly underdone and continues to cook while the omelet is being delivered to the table to be eaten. The result is that the center oozes slightly and if cheese is used, it oozes out to wet the diner’s appetite. This style of omelet has a unique shape which resembles an American football. This style of omelet has a wonderful fluffy and moist texture that is very different than its American counterpart which is tougher and can be crispy. For most people, they prefer this style, but we can put it to a vote at a later date. Omelet French Style Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe CourseBreakfast, Poultry and Eggs CuisineFrench Servings Prep Time 1 …

Blueberry Scones

Blueberry Scones with Lemon Glaze

Posted on by chefscott in Baking, Recipes | No Comments

Scones are a small, single serve, cake-like bread that is believed to have originated from Scotland. The first mention of a scone was from a translation of “The Aeniaid” (1513) by a Scottish poet named Gavin Douglas. Usually the scone is triangular but may be round like a biscuit. Today they can be made in any shape. This recipe makes them triangular which is a really fun shape. I use this recipe when teaching culinary students about how to maximize the use of space on a cookie sheet. Scones are in the same group as the crumpet or muffin. Usually scones are made of wheat, barley, or oatmeal and baking powder to make it rise. This is a quick bread. Why pay $2.95 for each scone when it costs only $.50 cents to make it yourself and you can make a whole bunch of them and freeze them. Scones may …

Recipe Testing Lab This weekend and next

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