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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!
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Hello Chef. What is the quickest/most flavorful way to make shredded pork? Would you recommend a pressure cooker? Thank you. -
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What are the key things to consider when wanting to either reduce or increase the size of a recipe? -
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?
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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?
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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!
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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.
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What does it mean when a sauce "breaks" and is there a way to save it.
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What is your favorite dish to make when you a have a free Sunday afternoon?
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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?
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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,
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What is the #1 mistake most people make when they start to learn how to cook?
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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.
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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. -
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Suggestions for sources to spark creativity when needing to use left overs but want a different meal. Thank you.
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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.
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Do you have any suggestions for fool-proof vegetable fermenting? We love pickles and sauerkraut in our house!
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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?
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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?
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How much of a temperature variance would you recommend for an oven that cooks very quickly when cooking or baking? -
Chef Briwa, do you have a preference of a brand of cookware?
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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?
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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?
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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?
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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.
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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? -
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?
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I normally cook with either a ceramic coated or teflon coated pan. Is that bad?
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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!
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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?
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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?
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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?
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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?"
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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?
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Hi Bill. What is a Cornish Game Hen? Love your disks!
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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.
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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?
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