Priority Codes are on the back of the catalog, mail promotion, or within an advertisement. To ensure that the pricing on the website is the same as what is in your catalog or advertisement, please enter the priority code provided.
Let's Get Cooking with Chef Bill Briwa
Thank you to everyone who participated in the live chat with chef-instructor Bill Briwa on Tuesday, September 15, 2015. Chef Briwa truly enjoyed the chance to connect with his fans and students. In case you didn’t get a chance to participate, we’ve posted the live chat for anyone to read. Thanks again!
-
Welcome! Chef Bill Briwa here. I am looking forward to the opportunity to talk with folks who have taken my classes. I teach full time At the Culinary Institute, and when I do, I am at the stove at my student’s elbow monitoring their progress and answering question. Here is an opportunity for us to interact and if you have questions of me…fire away and I’ll do my best. -
Good evening and thank you all for joining us tonight as we discuss cooking techniques with our esteemed guest, chef-instructor Bill Briwa. Our chat is now open and you may begin sending your questions to Chef Briwa by clicking on the Submit a Question button. -
In combining seasoning and proteins there combinations that are more accepted than others. Is there a list or index of combinations that are more preferred or accepted than other combinations? -
-
What's your opinion of dutch ovens? Are they useful? Should they be of cast iron? Or is a slow cooker just as useful?
-
Me and my girlfriend are Vegan students. What are your best tips to eat cheap, healthy and tasty? Maybe some good vegan food that can be frozen? -
-
What is the best technique to infuse spice flavor into food? (As oppose to surface flavoring). Thank you!
-
When you add oil to a pan, it's always into a hot pan. Why not an unheated pan, and both are brought to temperature?
-
-
How do YOU make hummus? I've used a lot of recipes with mixed results, but so far every recipe of yours that I have tried has been a great success.
-
The outdoor set for the course
Preparing to film
The Great Courses cameraman prepares for the shoot
Producer Tony Hidenrick listening to the audio
The Great Courses production crew with Chef Briwa and Chef Clark1 of 5
-
What is the best technique to infuse spice flavor into food? (As oppose to surface flavoring). Thank you!
-
What fall ingredients do you always have on hand to make a fast, family-friendly dinner?
-
-
I would like tips on how best to learn about food pairings, menu planning, to insure nutritional balance.
-
-
Do you make cheese? If so, would you please please please do a Great Course class on cheese making?
-
In the videos on Essential Secrets of Spices in Cooking, so many of the spices are ones I would not normally use on a regular basis. What is the shelf life of many of these spices?
-
Please talk about using types of pans other than the ones you use. I have anodized pans that say not to heat them above medium, but many of your recipes use high heat.
-
How can people make sure to eat more ethically? (thinking about animal cruelty, endangered fish and global warming)
-
-
I cook for small children and want to ensure they experience all types of foods. What are good meal ideas for kids that will prepare them to enjoy food?
-
Who inspired you to cook? How did their influence shape your tastes?
-
When I'm working with raw meat, do I need to worry about cross-contaminating my salt crock? Say I'm seasoning both sides of a piece of raw meat, should I take care not to double dip in with dirty fingers, or is it safe to assume that dangerous microbes can't live in salt?
-
-
How important is a good cast iron skillet in your kitchen. I have one, but only use it for browning meats and making French Toast. -
Is a fat, a fat? For instance, could I use duck fat and pork fat interchangeably?
-
Other than chopping, what are the three most important cooking skills to master.
-
I am confused about all the different flavored olive oils, and they are expensive to buy. Do you have any favorites?
-
-
Was cooking your first career choice? Which would you recommend come first, experience or formal training?
-
What are some of the common cooking and food myths you have encountered?
-
-
Due to the volume of questions for Chef Briwa, we will be extending the chat for another 30 minutes.
-
What are some classic food and wine pairings you could recommend? What about difficult dishes like ones with asparagus or egg?
-
Good evening Chef Briwa. I have heard of the sous vide style of cooking. I am curious as to what your opinion is of this method and if it is easily adaptable to a home kitchen. Thank you!
-
Thank you for your awesome cooking courses! I have them all please keep making more!
Cheers........
Tom -
-
Good Evening, Chef Briwa... I am enjoying your courses. Do you have any recommendations for preparing culinary treats for special dietary restrictions? For example, I am working with a nutritionist and chef to create delicious meals that contain no grains, no sugar, no legumes, and no dairy -- utilizing whole foods, grass fed meats, free range eggs, and organic produce whenever possible. #Whole30
-
I am having trouble finding dried mint. Is spearmint the right mint for dolmades?
Any ideas what spice company has mint? -
Hey Chef! I really like the way you interpret traditional flavours and adapt them to everyday meals whilst preserving their identity, inspiring!
-
What's your favorite way to poach an egg? I always get uncooked white or overcooked yolk.
-
My wife is very sensitive to black pepper. Are there any good substitutes?
-
