tyronebcookin

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Showing posts from October, 2006

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After a grueling 3 years working in the ER (and through a pandemic) Stephanie has landed a new job! School Nurse! This will definitely help with our family dynamics and childcare issues. Which will also save us some money. And who doesn't need to save some money? (especially lately!!!) Because of this, I have also created a few new t-shirts for her to be able to wear to work. Now the last one I made for her when she first started in the ER (the leopard print one) and it has been a best seller along with Tie Dye being trendy again. The retro vintage Nurse one is also HOT right now! To check out all the designs follow this link to my TeePublic store... https://bit.ly/NurseDesign On TeePublic they have a few different things available like stickers, more cell phone cases, buttons, magnets, laptop cases, journals...

Oven Cooking Ground Meat

I have worked in some pretty small kitchens from time to time BUT have never failed to figure out how to complete a scheduled meal. A long time ago I developed an easy, simple way to cook bulk ground meat in a commercial oven using little supervision and a potato masher. Why would this be a useful thing to know? Not all kitchens have large braising pans, electric skillets, or enough pots to cook it on the stove. I use 4 inch chafing dishes/hotel pans and cook 10 to 15 pounds of meat in each one. Doesn't matter if its ground beef, ground chicken, ground pork, sausage... Start with about half an inch of water in each pan...here I have 2x10# (2 packs of 10 pounds each) of Ground Beef (80/20 meat fat ratio). See my water pitcher in the background? Take the meat and spread it out in pan. You can do this quickly it does not have to be "just so". I have a commercial convection oven that I set to 375 Fahrenheit (fan on low). You can use 350 or 400 degrees Fahre

Culinary Mystery

Here on the ship we have a smaller galley for individuals and families that want to cook their own food. As an inheritance of small tools & devices from the 'cleaning out' of that area I have acquired a kitchen 'tool' that has been a mystery so far... (you can click on the pictures to see them bigger) I asked (by email) a good friend Bob A Hunger Artist what did he make of the picture I sent him to which he sent out an email requesting the help of several of his food-centric friends. In addition to this, he also posted this on his blog (which by the way gets way more traffic than my site does, by 'food' people at that!), and right away (or at last count) the first original post garnered 28 comments, mostly suggestions and humorous cracks. Then Stephen The Foodist & Scotty Cooking In Theory & Practice also picked up the story...and later at Scotty's request, I produced another picture for him and Bob that suggests the proper 'right

SERVE - Proud of Tytus learning to serve in community!

Two Saturdays out of the month we work with local "serve" opportunities to help out in our community. Last year I decided Tytus was mature enough to start helping out. It's a great time for both of us and we enjoy spending time together cooking. Sure, we do other things, but since this is our passion that's where we are the most utilized. We usually prepare and/or cook for both the people serving and the community we are in. Come and put your skills and talents to work...we'll see you there! https://servehuntsville.org http://www.friendsof400.com/

No Flour, No Mess, Pizza Dough Rolling

The PIZZA hack you never knew you needed! At home, no rolling pin, no machine. This clip was pulled from my full-length video "PIZZA! Start to finish!" https://youtu.be/seLx6YSyP_c Take advantage of the equipment I have reviewed for top recommendations in the kitchen. Kitchen Best Buys http://bit.ly/KitchenBestBuys

10 Elements of Basic Kitchen Knowledge

Originally Posted by Columbia University Press in Science , Food Herve This’s 10 Elements of Basic Kitchen Knowledge Here is his list for 10 basic elements of kitchen knowledge: 1. Salt dissolves in water. 2. Salt does not dissolve in oil. 3. Oil does not dissolve in water. 4. Water boils at 100 C (212 F). 5. Generally foods contain mostly water (or another fluid). 6. Foods without water or fluid are tough. 7. Some proteins (in eggs, meat, fish) coagulate. 8. Collagen dissolves in water at temperatures higher than 55 C (131 F). 9. Dishes are dispersed systems (combinations of gas, liquid or solid ingredients transformed by cooking). 10. Some chemical processes - such as the Maillard Reaction (browning or caramelizing) - generate new flavors. [I thought these basic principles would help you understand a few more things about cooking without boring you to death or asking you to read food science books. It is not by any means all encompassing...] Herv