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How to Roast Meat

Monday, October 15, 2018

Roasting is one of the easiest ways there is to cook a large cut of meat, whether it's beef, pork or lamb.

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How To Make Gravy: Chicken or Turkey Gravy Recipe

Monday, October 15, 2018

Making chicken or turkey gravy is a simple procedure that starts with broth or stock which is thickened and reduced.

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Grilling & Broiling

Monday, October 15, 2018

Grilling and broiling are dry-heat cooking methods that rely on heat being conducted through the air from an open flame. This type of cooking produces browning reactions on the surface of the food, thus encouraging the development of complex flavors and aromas.

Presented by Danilo Alfaro


Easy Guacamole Recipes

Monday, October 15, 2018

For all those who do not know what guacamole is, it is a very typical Mexican food, an appetizer dip to be precise, and one that is enjoyed by people all over the world. Made with ripe avocado, this appetizer is one that is simple and can be made in a lot of variations. Here are some easy guacamole recipes that you can enjoy.

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Different methods of cooking

Monday, October 15, 2018

Objectives By the end of the lesson, the students should be able to: Describe the main differences between dry and moist heat cooking methods List the different cooking methods under dry and moist heat cooking methods Compile the list of foods that can be cooked using the dry and moist heat cooking methods

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Basic Waffle Recipe

Monday, October 15, 2018

This tried and true waffle recipe is perfect for brunch or other special occasions ?even dessert!

Presented by Danilo Alfaro


Basic French Toast Recipe

Monday, October 15, 2018

French toast is traditionally made from day-old bread, and it's actually better made with stale bread than with fresh, because stale bread will absorb more of the custard mixture than fresh bread will. But if all you have is fresh bread, try toasting it very slightly beforehand.

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Basic Cooking Methods

Monday, October 15, 2018

Dry Heat and Moist Heat Cooking Cooking methods in the culinary arts are divided into two categories: Dry heat cooking, such as roasting, broiling or saut?g. Moist heat cooking, like braising, steaming or poaching. Because every cooking method uses either dry heat or moist heat (or sometimes both), classifying them this way ensures that every known method falls into one category or the other.

Presented by Danilo Alfaro