View allAll Photos Tagged Cooking
My mom checking the bird and working on browning it. Oh side note this amazing GE broiler has been cooking our Thanksgiving and Christmas birds since 1956 and it's amazing!!!!!
A local chef teaches a cooking class to the upper class students at the Purwanchal Deaf School, Dharan, Nepal, January 9, 2019.
©2019KarinMarkert
Multitasking - left hand is working on the traditional fan (and lots of energy) to cook the satay, right hand is pouring the peanut sauce over cooked chicken satay on another plate. @Jl Bakti, Senopati, Jakarta
Bucatini all'Amatriciana, piatto romano per eccellenza. (qui, il basilare sugo, si stan soffriggendo le cipolle, il sedano, la carota, il peperoncino...in un primo esperimento :-)
Fajitas for last Friday's dinner. Cimmorene (sitori6) put it together.
Cimmy is sauting the orange bells and onion in the beef drippings.
All photos by Princess
Chef Athan Spanos, managing chef at Penn State Harrisburg, and Chef Skylar Diehl, Managing Chef at the Bryce Jordan Center at University Park, teamed up to showcase several molecular gastronomy techniques you can do while cooking. The title of their dish is called the “5 Flavors of Parmesan.”
First time using my new oven/stove top to make a real meal. This is the first dish I am starting to make because it takes the longest to cook. It is a Southern dish from France. It is like a pizza but it is with onions. The onions have to be carmalized. It takes a good 2 to 3 hours to get them the way you need them. I am making a four course meal. So there is more to come.
Cooking without any liquid, heating, gas or other resources; it's very much possible. In Uganda cook with the power of the sun. With a reflecting 'pot' which absorbs a lot of heat food can be made without any expenses.
I went to see some people using the solar cooking installation in their household.
For more info: solarcookingkozon.nl/
This little clay pot is for cooking spuds in the microwave, just wash them, prick them & nuke them.....perfect everytime!
A demonstration of a method used for cooking by the soldier's in the Revolutionary War. A pit was dug and the dirt piled in the center. Cutouts were made in the dirt pile for hanging cooking pots above a small fire. In The Living History area of The Revolutionary Museum at Yorktown
Executive Chef Joel Thevoz leads a cooking class here at our kitchen in Arlington, VA. Chef Joel will have a weekly feature on our tumblr with new recipes and easy how-to’s – so you can recreate our favorite dishes at home. Stay tuned.
A cooking lesson at the Portland Culinary Workshop
www.portlandsculinaryworkshop.com
All pictures taken with a Leica M3, Summilux 50mm f1.4 on Kodak T-Max 400 and Fuji Neopan 400.
Artist Doris Lee. From an old 'Ideal' magazine from the late 50s-said this was from 1949.
Free to use.
Vicenza community members participated in a Cooking Presentation at the Vicenza Arts & Crafts Center July 28. The facility also provides professional equipment in do-it-yourself studios for woodwork, pottery and framing as well as a large multi-craft classroom.
Learn more about us on www.usag.vicenza.army.mil or www.facebook.com/USAGvicenza.
Photo by Laura Kreider, USAG Vicenza Public Affairs Office
One SB800 flash aimed into a paper reflector behind the object.
See the setup here
Nikon 105mm macro lens
1\ 250s, at f\32