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I picked up a stainless steel Cuisinart stovetop steamer at Target the other day. It will serve when I don’t want to fire up the big one. For my first “test drive”, I used some poultry blend herbs (rosemary, sage, and thyme). I have no ideal what happened to parsley. Also, some pre-seasoned boneless and skinless chicken breasts. I threw in some carrots and shallots and was cooking with steam!
Everything came out tender and moist. I shall be cooking vegetables and poultry with steam much more frequently.
In the UC, two chefs did a cooking presentation on how to make cucumber and cantelope soup, and cantelope-mint ice cream.
I couldn't decide whether to use one or both of these, so I combined them into one picture. This was less about complimentary colors and more about me messing with depth of field before dinner.
FIAT America learns to make homemade pasta and cooks up a batch of raviolis and cannoli with Ron Erickson at The Yankee Hill Winery in Columbia, CA
The cooking demonstration was being held on 16 May 2012 at Singapore Polytechnic's Nutrition Health Wellness Centre Kitchen (NHWCK).
Continuing our series of Mexican regional cooking classes, vegan style - chilaquiles made with seitan, fresh corn tortillas, avocado, tomato-chili sauce, and a mild cashew cheese
Expect the Unexpected at CaterArts! Learn to Cook with Nitro, which has been featured on Top Chef and Iron Chef, and experience the ways of Molecular Gastronomy.
Guests read along as they watch a cooking demonstration during the cooking show at the Civic Center in Lima.