Showing category "Ingredients, flavors, and cooking 101" (Show all posts)

Tip of the day

Posted by Penny Moline on Wednesday, July 18, 2018, In : Ingredients, flavors, and cooking 101 
if you want to decorate a plate or add fresh parsley to a dish without turning it into “green eggs and ham”.  Chop the parsley very fine put it into cheese cloth or a clean kitchen towel and run it under cold water until the water comes out clear.

it will “bounce” on a plate for a beautiful garnish or by adding it to a dressing or a compound butter it will not turn everything so green!  Hint.  Add parsley or other herbs at the very end of making a compound butter or dressing....
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SALT! and Pepper 101

Posted by Penny Moline on Friday, June 18, 2010, In : Ingredients, flavors, and cooking 101 
I keep a small bowl of kosher salt at my work station at work....and on my kitchen counter right by my cutting board at home....a box of kosher salt will last in home use a long time....Please invest in it...


Salt is like a complement..... use it...people will make a lot of really great complements....use too much....no complements...use too little.... not enough complements!   Salt is a fundamental flavor of the human palate...when you are cooking foods from scratch...remember you are not get...
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Showing category "Ingredients, flavors, and cooking 101" (Show all posts)

Tip of the day

Posted by Penny Moline on Wednesday, July 18, 2018, In : Ingredients, flavors, and cooking 101 
if you want to decorate a plate or add fresh parsley to a dish without turning it into “green eggs and ham”.  Chop the parsley very fine put it into cheese cloth or a clean kitchen towel and run it under cold water until the water comes out clear.

it will “bounce” on a plate for a beautiful garnish or by adding it to a dressing or a compound butter it will not turn everything so green!  Hint.  Add parsley or other herbs at the very end of making a compound butter or dressing....
Continue reading ...
 

SALT! and Pepper 101

Posted by Penny Moline on Friday, June 18, 2010, In : Ingredients, flavors, and cooking 101 
I keep a small bowl of kosher salt at my work station at work....and on my kitchen counter right by my cutting board at home....a box of kosher salt will last in home use a long time....Please invest in it...


Salt is like a complement..... use it...people will make a lot of really great complements....use too much....no complements...use too little.... not enough complements!   Salt is a fundamental flavor of the human palate...when you are cooking foods from scratch...remember you are not get...
Continue reading ...
 
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Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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