Blade Tech

Have you ever thought about, what do vegetarians eat? Or perhaps you yourself are hardcore vegetarian ? I guarantee, that both different types of eaters can find what they’re searching for,on this vegetarian cooking class list.

Let’s face it, vegetarians aren’t the majority, for that reason it will not be easy to discover as much vegetarian cooking classes as it would be finding regular classes, nevertheless the number of various vegetarian-oriented cooking classes is increasing rather quickly, specially in the last few years when becoming a vegetarian became not only a lifestyle, but a trend as well.

There are generally a few kinds of vegetarian cooking classes, some of them extend to 3-4 sessions and others are one time only, couple of courses are focused into unprocessed food whilst some offer you dishes containing fish and seafood (absolute vegetarians do not eat any living creatures)

Natural Gourmet Institute

A real vegetarian cooking class diamond situated in the very center of New York city and the variety of class types to chose from is simply incredible! They provide schooling to kitchen newcomers as well as routine chefs and this cooking school is dramatically focused upon healthy eating. Well that is rather an all-in-one package, isn’t it?

Prices

Vegetarian cooking classes cost mostly $110 per class/per person ,whilst other kinds of one-time classes are less expensive

Schedule

We recommend to check their specific on-page Timetable frequently, on top of that, keep in mind that classes are getting filled-up pretty fast.

Spork Foods

Situated in Los Angeles, this one actually is more vegan rather than vegetarian, but we feel that vegetarians will be completely delighted by these classes nonetheless. The great thing about Spork Foods classes is that they are not on the expensive side also. Made for people of all cooking experience levels, beginning with beginners, closing with pros, this specific cooking class/school is the perfect solution for people who want to cut costs and discover the healthy means of food preparation!

Prices

$65 per person/ per class, as pointed out above – a very good offer!

Schedule

As always, the schedule varies almost every week.

If you’re interested in more info on vegetarian cooking classes, or cooking classes NYC, then please visit www.cookingclasseslist.com and find exactly what you’re looking for

Author: George Kenwood

Despite seven years of French in school, I could barely make my way around France when I finally had a chance to put the coursework to the test after college.  So I've resigned myself to being hopelessly mono-lingual.  But I've had much more success accessing other cultures by learning about their food and wine!

Author: David C.

Chicken is a very popular food. There are all kinds of chicken, including the various parts like legs, thighs, wings, quarters etc. Don’t forget the whole chicken though. For some people, the idea of cooking a whole chicken is daunting. So, before you begin you really need to now what you’re doing.

First things first, get all of your supplies together. Naturally, you need a whole chicken, different spices or herbs, marinade, salt and pepper and whatever the particular recipe may call for. Every good cook has a sharp knife and for cooking a whole chicken you’ll also need a roasting pan and a meat thermometer.

Let’s get cooking. Set your oven to 350 to preheat, and in the mean time clean out your chicken by removing the giblet bag that’s usually inside. Wash the chicken with cold water and dry with paper towels. A good rule of thumb is to leave the skin on so the chicken stays moist while cooking. Season the bird however you want and put it in the roasting pan breast side up. Rub it well with either olive oil or the marinade and place in the oven uncovered.

How long do you cook a whole chicken? Usually a two pound chicken takes about one or one and a half hours to cook. Make sure you check it while cooking and when you see that the skin has browned nicely, take it out of the oven. Use your meat thermometer to check for doneness. One hundred eighty degrees in the thigh means your done! Of course you can also cut into the thigh and look for white meat and clear juice to determine if the chicken is cooked well enough. I always let chicken sit for fifteen minutes to finish cooking before I carve it.

As always, be sure to clean up everything that the raw chicken may have touched, including anything that you touched with your ‘chicken hands’ while preparing it for the oven. Keeping your family healthy and free from contamination is just as important as feeding them delicious, home-cooked food from the heart.

There is a trend growing called ‘batch cooking’, and you can use roasted or baked chicken for this purpose. Spend a day cooking a few whole chickens and use the meat to make several meals for the coming weeks. You can freeze the chicken in parts or shred it for tacos, soups, salad etc. A quick week day meal that everyone loves is shredded bbq chicken on buns with fries and a salad. Easy and yummy!

Author: Sherry Frewerd

I had both oranges and beef pot roast on hand and the first recipe I thought of to use them both was this one from Cooking Light.

Unlike some of the reviewers of this recipe online, I didn’t think it needed any seasonings added to it. The orange gives it fantastic flavor on its own. The original did call for adding sugar, however, I didn’t care for that idea.

canola oil

1/2 onion, minced
3 cloves garlic, minced
1 cup beef broth
1 orange, cut into wedges plus fresh juice from another orange
1/2 t hot pepper flakes

Author: ? Shannon K. Wendt

The last 2 posts I made were about Southern Restaurants. This time I’m going into the kitchen and going to talk about Southern cooking in general. (disclaimer, this is my view and may not match your reality)

20 years ago I moved here to South Carolina. I had lost about 30 pounds before coming here. In the 4 1/2 years that I lived in the south, I gained back that 30 pounds plus another 30+ pounds. All because of good ol’ southern cooking.

Why is that? Most everything here is fried, breaded, or sweetened.

On Sundays, back then, in either the meat or dairy department of the grocery store, I remember seeing a table with blocks of lard. Where I lived before moving south, we had lard, but not in this quantity on sale. One time I actually tried to look for it to make sure, and after a bit of a search, I did find it. This much lard reminded me of the bacon fat tin that my grandmother had by the stove. She would use that to grease and flavor items she would be cooking, one thing I remember in particular was when she would cook fresh string beans, she would add a couple spoons of bacon fat for flavor.

Author: David E.

We all have many things in our life that we are good at. They can range in a variety of different ways, but we also have things that we can improve on, and need to accomplish, in many different areas.

For this particular article, I am speaking about enhancing your own cooking skills though.

Author: Cristina Tandy

Grab the eggnog, and a gingerbread cookie, and settle in for a live chat with fellow food lovers.

Do you still need last minute cooking and baking ideas before the holidays? Join a live chat tonight @ 9PM ET to discuss! Post your questions and share your holiday cooking/baking tips and tricks with your fellow Gather members.

Gather will draw one member who participates between 9-10PM ET tonight to receive 500 Gather Points ™ and a copy of The Modern Baker.

Author: Stefanie Plum, Gather Partner Team

Sassy noticed a cardboard display in the dairy aisle offering free cookbooks.  Not just little pamphlets, but real 8×10 quality softcover cookbooks, 164 pages with 70 Philadelphia recipes.  A full-page photo accompanies every recipe.

Author: Sassy *bacon makes me happy* Cat

To jump into the discussion, all you need to do is type your question in the comment box below (if you're not already a member you will need to Join Gatherin order to post a question).  

Author: jessie voigts

While camping can be a wonderful opportunity to escape the bustle of our modern lives, camp cooking has always been an hit-and-miss proposition for most campers. Poor camp cooking can be attributed to many reasons ranging from campers not used to cooking over an open fire to the distractions presented by nature on every camping trip, but by utilizing a few secrets of superb camp cooking every journey into the great outdoors can be memorable for more than just the scenery.

One of the most basic secrets of superb camp cooking begins before you ever leave home, and that is to take the tools necessary to make great cooking creations in camp. An assortment of cooking pans and lids should be taken camping whenever possible, as it’s tough to cook anything in camp properly without the correct pan to disperse heat to food in a correct manner. This is not to suggest that 10 pans and lids should be taken camping, but at least 3 different sizes are necessary to make ordinary camp cooking superb.

The next secret of superb camp cooking is to make certain that on every camping outing a variety of herbs and spices are taken along. Camp cooking that is bland and flavorless is always a let-down, and a small package of spices weighing less than a pound can make just about anything taste good. Make certain to always take along salt and pepper, oregano, parsley, thyme, rosemary, celery salt, garlic salt and onion salt on every camping trip to enable superb camp cooking. In addition to this, powdered soup bases such as chicken or beef flavor or bullion cubes are a must for making camp cooking creations on the go.

One of the most overlooked aspects in terms of superb camp cooking is the application of heat to foods while in the process of cooking. Every single meal that is cooked in camp should be prepared over a low to medium flame unless the meal is being fried in oil, such as making fried chicken. The most important secret of superb camp cooking is to allow food to cook slowly in order to be tender and to enrich the flavors through the absorption of smoke over a wood fire. This can only be accomplished by using a moderate flame, letting it burn done a bit and adding a small amount of wood on an frequent basis. As the flames die down smoke will be created, infusing the food that is cooking with a flavor that cannot be matched at home.

Author: tom c.