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!

3rd & 7 37yd

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.

by Bill Briwa 9/15/2015 10:00:46 PM

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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.

by The Great Courses 9/15/2015 11:01:05 PM

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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?

by williamj 9/15/2015 11:03:05 PM

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by TheGreatCourses 9/15/2015 11:11:52 PM

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What's your opinion of dutch ovens? Are they useful? Should they be of cast iron? Or is a slow cooker just as useful?

by Pam 9/15/2015 11:15:29 PM

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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?

by David Löfqvist 9/15/2015 11:16:27 PM

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From Chef Briwa's course, The Everyday Gourmet: Rediscovering the Lost Art of Cooking

by The Great Courses 9/15/2015 11:18:01 PM

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What is the best technique to infuse spice flavor into food? (As oppose to surface flavoring). Thank you!

by Gene 9/15/2015 11:18:34 PM

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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?

by Dave 9/15/2015 11:19:26 PM

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by The Great Courses 9/15/2015 11:21:16 PM

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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.

by Kiera 9/15/2015 11:21:51 PM

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Behind the scenes filming The Everyday Gourmet: The Joy of Mediterranean Cooking
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 Clark

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by The Great Courses 9/15/2015 11:25:14 PM

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What is the best technique to infuse spice flavor into food? (As oppose to surface flavoring). Thank you!

by Gene Borman 9/15/2015 11:25:55 PM

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What fall ingredients do you always have on hand to make a fast, family-friendly dinner?

by Jocelyn 9/15/2015 11:26:56 PM

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Love your courses and my husband does too! 10 & 2!

by Patt Samour 9/15/2015 11:28:35 PM

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I would like tips on how best to learn about food pairings, menu planning, to insure nutritional balance.

by Susan 9/15/2015 11:30:23 PM

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From Chef Briwa's course, The Everyday Gourmet: How to Master Outdoor Cooking

by The Great Courses 9/15/2015 11:31:22 PM

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Do you make cheese? If so, would you please please please do a Great Course class on cheese making?

by Jennifer 9/15/2015 11:31:28 PM

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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?

by Pam 9/15/2015 11:32:35 PM

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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.

by JT 9/15/2015 11:33:57 PM

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How can people make sure to eat more ethically? (thinking about animal cruelty, endangered fish and global warming)

by David Löfqvist 9/15/2015 11:35:47 PM

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MAKING HEALTHY COOKING FUN AND EASY | The Great Courses
by TheGreatCourses via YouTube

by The Great Courses 9/15/2015 11:38:03 PM

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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?

by jocelyn 9/15/2015 11:38:25 PM

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Who inspired you to cook? How did their influence shape your tastes?

by jocelyn 9/15/2015 11:39:46 PM

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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?

by trishav 9/15/2015 11:41:24 PM

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From Chef Briwa's course, The Everyday Gourmet: Making Great Meals in Less Time

by The Great Courses 9/15/2015 11:42:39 PM

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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.

by Don March 9/15/2015 11:42:42 PM

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Is a fat, a fat? For instance, could I use duck fat and pork fat interchangeably?

by Mary A 9/15/2015 11:44:52 PM

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Other than chopping, what are the three most important cooking skills to master.

by Susan 9/15/2015 11:46:54 PM

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I am confused about all the different flavored olive oils, and they are expensive to buy. Do you have any favorites?

by Cheryl 9/15/2015 11:48:37 PM

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by The Great Courses 9/15/2015 11:48:41 PM

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Was cooking your first career choice? Which would you recommend come first, experience or formal training?

by Gene 9/15/2015 11:51:59 PM

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What are some of the common cooking and food myths you have encountered?

by Jez 9/15/2015 11:53:47 PM

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From Chef Briwa's course, The Everyday Gourmet: How to Master Outdoor Cooking

by The Great Courses 9/15/2015 11:54:36 PM

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Due to the volume of questions for Chef Briwa, we will be extending the chat for another 30 minutes.

by The Great Courses 9/15/2015 11:55:56 PM

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What are some classic food and wine pairings you could recommend? What about difficult dishes like ones with asparagus or egg?

by Sidney 9/15/2015 11:56:00 PM

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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!

by Pattie Kelley Fuller 9/16/2015 12:00:25 AM

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Thank you for your awesome cooking courses! I have them all please keep making more!
Cheers........
Tom

by Tom 9/16/2015 12:01:20 AM

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Surprising Facts about your Sense of Taste | The Great Courses
by TheGreatCourses via YouTube

by The Great Courses 9/16/2015 12:02:03 AM

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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

by Michele A. 9/16/2015 12:04:11 AM

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I am having trouble finding dried mint. Is spearmint the right mint for dolmades?
Any ideas what spice company has mint?

by Frodo 9/16/2015 12:06:22 AM

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Hey Chef! I really like the way you interpret traditional flavours and adapt them to everyday meals whilst preserving their identity, inspiring!

by Rocio 9/16/2015 12:07:01 AM

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What's your favorite way to poach an egg? I always get uncooked white or overcooked yolk.

by Jez 9/16/2015 12:07:06 AM

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My wife is very sensitive to black pepper. Are there any good substitutes?

by Paddy 9/16/2015 12:10:33 AM

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From Chef Briwa's course, The Everyday Gourmet: How to Master Outdoor Cooking

by The Great Courses 9/16/2015 12:11:08 AM

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