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

Hello Chef. What is the quickest/most flavorful way to make shredded pork? Would you recommend a pressure cooker? Thank you.

by Kasey Moctezuma 9/16/2015 12:12:56 AM

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by The Great Courses 9/16/2015 12:13:02 AM

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What are the key things to consider when wanting to either reduce or increase the size of a recipe?

by Susan 9/16/2015 12:14:33 AM

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You are my all time favourite instructor from the Great Courses. My second favourite is Ched S. Durfee. Would you consider doing a series together that feature full menus from appies to dessert?

by Marg 9/16/2015 12:15:45 AM

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Once when I baked chunks of sweet potato, roses in oil. It became so sweet with a slightly chewy glaze, yum. I haven't been able to do it again. Can you suggest what I need to do?

by Jez 9/16/2015 12:17:47 AM

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Chef Briwa's courses are On Sale now. Please visit his Professor Page to learn more.

by The Great Courses 9/16/2015 12:19:01 AM

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My 9 yr old is getting interested in cooking. She is wondering if she should start with the Italian cookbooks or the German? Do you recommend a certain entry food style to cooking? She loves the courses!

by Mike Finazzo 9/16/2015 12:19:35 AM

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First of all, I want to thank you for the Great Discovery courses. As a retiree (78 years old), I am only in my first stages of learning to cook. Your expertise has already topped my expectations.

by Steve 9/16/2015 12:20:26 AM

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What are some of the spices no cook should be without?

by Helmer 9/16/2015 12:21:20 AM

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What does it mean when a sauce "breaks" and is there a way to save it.

by Mike Grunden 9/16/2015 12:22:23 AM

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What is your favorite dish to make when you a have a free Sunday afternoon?

by John 9/16/2015 12:24:51 AM

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The Everyday Gourmet: Essential Secrets of Spices in Cooking

by The Great Courses 9/16/2015 12:25:20 AM

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Hi. How to make Yorkshire pudding rise?

by Jez 9/16/2015 12:25:57 AM

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I use a sharpening steel to keep my knives sharp but my wife says I need to take them to someone who can professionally sharpen them. Should I have them sharpened if I can find someone who does that or is just using a steel as good?

by Ray Baxter 9/16/2015 12:27:02 AM

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Do you think that services like Blue Apron are helping to create cooks? I've never been a cook, but I took your video course and that spurred me to try Blue Apron,

by J B 9/16/2015 12:28:20 AM

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What is the #1 mistake most people make when they start to learn how to cook?

by Raj 9/16/2015 12:29:01 AM

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A NUTRITIOUS WAY TO START YOUR DAY | The Great Courses
by TheGreatCourses via YouTube

by The Great Courses 9/16/2015 12:30:35 AM

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Thank you so much for joining us this evening. A special thank you goes out to Chef Briwa for taking the time and providing us with such insightful answers to your questions. We would love your feedback on the chat this evening and hope you will join us for future chats with our Great Courses instructors.

by The Great Courses 9/16/2015 12:30:48 AM

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Thanks for your interest and your thoughtful questions. Feedback from students is really what breathes life into teaching and makes if feel like a partnership between professor and student, which to my mind is as it should be.
Best of luck to all in the kitchen and great company at the table.

by Bill Briwa 9/16/2015 12:31:20 AM

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Thanks, again, to everyone who participated in the chat. Here's the Spice Mixes Chart I mentioned.

by Bill Briwa 9/16/2015 1:12:29 PM

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What is the best way to keep herbs fresh?

by Susan 10/15/2015 5:04:43 PM

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Suggestions for sources to spark creativity when needing to use left overs but want a different meal. Thank you.

by Susan 10/15/2015 5:05:28 PM

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When is salt enough for flavor but bot too much for those who must restrict it in their diets? Also, tips on food pairings for nutritious meals with good balance.

by Susan 10/15/2015 5:06:46 PM

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What is your favorite item to cook?

by Mary 10/15/2015 5:08:10 PM

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Do you have any suggestions for fool-proof vegetable fermenting? We love pickles and sauerkraut in our house!

by Mary A 10/15/2015 5:08:43 PM

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I am striving to make delicious meals (your courses have helped me to that end,) using the freshest ingredients,on a budget, while creating little or no waste. Any recommendations for menu planning?

by jenn 10/15/2015 5:09:25 PM

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You commented on cast iron pans and you use mostly stainless steel pans in your courses......thoughts on carbon steel pans....advantages and disadvantages?

by Tom 10/15/2015 5:10:30 PM

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How much of a temperature variance would you recommend for an oven that cooks very quickly when cooking or baking?

by Karen Van Diver 10/15/2015 5:10:46 PM

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Chef Briwa, do you have a preference of a brand of cookware?

by Karen Van Diver 10/15/2015 5:11:14 PM

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That was very enjoyable and inspiring.

by ron 10/15/2015 5:11:20 PM

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I always see that when cooking pasta, salt is added to the water. Am I seasoning the pasta or what am I doing?

by Dave 10/15/2015 5:11:48 PM

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Do you have a plan on doing a course for college on students on how to cook healthy food on a moderate budget with barebone utensils?

by John 10/15/2015 5:12:46 PM

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I have taken your courses, How to master outdoor cooking & rediscovering the lost art of cooking. I am looking at your course on healthy eating as my wife & I are both diabetics. Will that course be geared towards proper nutrition that can be followed by diabetics?

by Ray Baxter 10/15/2015 5:13:06 PM

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I'd love to see a cooking course with a Paleo bent to it. I know you have the Healthy Meals course, but from the description I that's more of a Mediterranean style menu, and there are many foods I can't eat (grains, legumes) when following a Paleo lifestyle for my autoimmune disease.

by Julia 10/15/2015 5:14:23 PM

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I got seduced into a new local fall ritual of importing Hatch Chiles from New Mexico. Our market brought in a supply and roasted them. In my freezer….now what?

by Douglas Bernard 10/15/2015 5:14:44 PM

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I grew up in the era where the "Teflon Pan" was considered a method of poisoning oneself in the name of expedience. Do you consider the skills needed to manage stainless steel superior than non-stick?

by Douglas Bernard 10/15/2015 5:15:03 PM

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ways of cooking a very large Zucchini?

by ChefRobert 10/15/2015 5:15:44 PM

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I normally cook with either a ceramic coated or teflon coated pan. Is that bad?

by Bill 10/15/2015 5:16:15 PM

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I am trying my hand at making my own sauerkraut. I found a recipe for kimchi, as well. It is just about ready to use. How best is kimchi served and with what types of food? Thank you!

by Pattie Kelley Fuller 10/15/2015 5:17:05 PM

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I recently move to a downtown condo and really miss being able to have a charcoal grill. What is the best way to imitate grilling using an oven or stove?

by ben 10/15/2015 5:17:31 PM

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Chef we recently bought a tagine and have read that it needs to be seasoned, any comments or tips on cooking with tagines?

by Craig 10/15/2015 5:17:43 PM

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For your vegetarian readers out there in chat land, what do you recommend as a good substitute for chicken in your recipes?

by Raj 10/15/2015 5:18:19 PM

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Thank you for imparting so much to us in your courses. You make things so clear and easy to understand that often I close the lesson and go but some ingredients and immediately work on what you taught in that lesson. Your Pot Roast in a skillet was my first and I could believe how great it was on my own stove. Those moments help to bolster my culinary confidence beyond explanation. Do you ever say to yourself, "I just don't feel like cooking tonight?"

by bobacom 10/15/2015 5:24:44 PM

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What is your favorite chef's knife?

by Robert Goodman 10/15/2015 5:25:06 PM

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It seems that commercial food producers have found a way to sneak sugar into almost every product they sell. I am trying to restrict my sugar intake. How can I get around tomato paste and some of those other essentials we need in our kitchens and still reduce our sugar intake?

by Leigh Schrom 10/15/2015 5:25:59 PM

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Hi Bill. What is a Cornish Game Hen? Love your disks!

by Bruce edited by TheGreatCourses 10/15/2015 5:26:28 PM

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When making stock, is there a rule for water to bones ratio? Some books say just cover the bones while others give specific volumes per pound of bones.

by Phil 10/15/2015 5:26:48 PM

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I learned so much from the recipe for Thai coconut curry soup on how to taste when cooking but I have a problem determining how to spice mixtures when the product is still raw. Do you have any suggestions or is this just a question of experience?

by Gaillouise 10/15/2015 5:27:13 PM

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by TheGreatCourses 10/15/2015 5:40:21 PM

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