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Old 06-26-2008, 02:54 PM   #11
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Quote:
Originally Posted by quicksilver View Post
Knight, we had a similar thread that started on 5/23/08, last post 5/30/08, in the Miscellaneous Cat, page 2, titled; Things Every Professional or Serious Amateur Cook Should Know.

I thought this topic sounded familiar!
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Old 06-26-2008, 08:31 PM   #12
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Originally Posted by ironchef View Post
However, I would disregard the list provided by the OP in that thread. Roughly 50% of the items that he listed were nonsensical.
Which is why I decided to make this thread. I started reading that thread but it was mostly full of talk and not really advice. I will have another read of it on the weekend when I have some more time.

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Go to a bookstore and peruse The Professional Chef, the textbook used at the CIA.
You mean the CIA actually has an official cookbook? Does it have it's own section on poisoning?
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Old 06-26-2008, 08:34 PM   #13
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Quote:
Originally Posted by knight76 View Post
Which is why I decided to make this thread. I started reading that thread but it was mostly full of talk and not really advice. I will have another read of it on the weekend when I have some more time.



You mean the CIA actually has an official cookbook? Does it have it's own section on poisoning?

Too funny!

I bet those clams in the CIA. . . are reading this right now. . . so like I was saying, those swell folks sure do take good care of us. . . errrmmm
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Old 06-26-2008, 08:57 PM   #14
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Why didn't you say yo wanted a recipe for poison?
KISS
Just grow pennyroyal! HA!
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Old 06-26-2008, 11:31 PM   #15
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Since knight is an Aussie - I'll give him the benefit of the doubt and assume he is ignorant of American cooking schools and not just being sarcastic ...

The CIA is the Culinary Institute of America.
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Old 06-26-2008, 11:47 PM   #16
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Quote:
Originally Posted by Michael in FtW View Post
Since knight is an Aussie - I'll give him the benefit of the doubt and assume he is ignorant of American cooking schools and not just being sarcastic ...

The CIA is the Culinary Institute of America.
A little from column A and a little from column B as grandpa Simpson would say. I assumed you did not mean the real CIA. So there was definately sarcasm involved
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Old 06-26-2008, 11:52 PM   #17
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Oh boy, let's give him the benefit of the doubt!

I'm a self taught "chef". Been in front of the stove for over 25 years now. What really started to build my confidence is when I learned how to properly season and sear on the cooktop and make pan sauces. So IMO searing/pan sauces are a basic tool.
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Old 06-27-2008, 03:28 AM   #18
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Originally Posted by ironchef View Post
I think it's more important to learn cooking technique rather than specific recipes. Proper technique will come in handy far more often than a specific recipe will. That's not to say that recipes aren't important, because they are. But here's a basic list off the top of my head before I go to sleep. This list is formulated more towards the home cook:

--Proper Seasoning
--PROPER SEASONING!!!
--Pan Searing
--Saute/Pan Frying
--Grilling
--Deep Frying
--Braising
--Poaching
--Roasting
--Basting
--Blanching
--De-glazing/pan sauces
--Proper cooking temperatures
--Proper heating of fats
--Proper protein doneness
--Basic Knife Cuts
--Knife sharpening and honing
--Fabricating small fish, poultry, and meats
--Chicken, Veal/Beef, Fish, and Shellfish stocks
--Trussing
--Barding
--Bechamel and Hollandaise (the only two Mother Sauces you really need to know)
--Mayonnaise (NOT a Mother sauce) and aiolis
--Vinaigrettes; egg and non-egg based
--Basic wine reductions
--Cream reductions
--Basic tomato sauce (pomodoro)
--Beurre Blanc
--Demi Glace
--Al dente pasta
--Rice
--Brining

....to be continued...

Gosh, cut me some slack IC! I'm 51 - I don't know if I have enough time left for all this! (And I was on such a scallop high.....)

Seriously, this is such a good list. Thank you. I printed it out and am planning my remaining years accordingly.
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Old 06-27-2008, 06:08 AM   #19
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other than the obvious of using good quality ingredients, I think knowing how to make a good Stock, and knowing how long each item will take to cook (IE/ you wouldn`t put the backed potatoes on at same time as cooking the Salmon!), are essentials.
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Old 06-27-2008, 11:38 PM   #20
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Quote:
Originally Posted by knight76 View Post
A little from column A and a little from column B as grandpa Simpson would say. I assumed you did not mean the real CIA. So there was definately sarcasm involved
Too bad ... now instead of posting the list of the 7 methods of cooking cited by David Wade, and why I think it should be expanded to 11 ... I'm wondering if perhaps your original question was actually just supercillious?

IC - I know ... I rejected the idea of mayonnaise being a "Mother Sauce" for years because it is not a cooked sauce. But Fellows and Escoffier both recognize it as such ... and they use it as such, so who am I to argue?
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