For finely grated carrots, do I use the smaller holes on the box grater?
I am just beginning in professional culinary education, but I do like what my new boss expressed: that culinary schools seeking to provide value should know how to guide all kinds of students into a variety of food-related careers; culinary schools should think big, including and beyond the foundations of restaurant work. I would ask what kinds of jobs graduates are finding. Best of luck!
I have noticed the most important variable in bean cooking time, besides bean size, is how long they have been in storage and what the storage temperature is. I’ve had troubles with beans that had been out of the field for only a handful of months. But they had been stored somewhere quite warm. They were literally drying out even more. I always try to buy beans that seem like this year’s crop. That’s impossible to tell at a grocery store, but I’ve noticed that the pinto beans in New Seasons bulk section always cook up nice, and don’t take long. I think they have good turnover.
Sandy, I admit I have never used a pressure cooker. It sounds like you have, though. Would there be any reason not to use one on a stewing hen? I know pressure cookers greatly reduce cook times. A shorter preparation would help a lot, as I’m sure the prospect of an hours-long preparation deters many cooks.
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Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite