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Cooking & Pastry Classes At Columbia Greene Community College

NiceKitchenWebEvening Cooking & Pastry classes with Chef Jerry start at 6:30 pm at Columbia Greene Community College in Hudson.

Next week:
Tuesday, June 18 – Crepe Making ; Wednesday, June 19 — Vegetarian Cuisine ; Thursday, June 20 – Seasonal Pies & Tarts and Cordon Bleu, Monday, June 24 the following week. There is still time to register to cook like a pro!

Visit the college website for details and for registration information. 

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Properly Using & Caring for Your Kitchen Knives

Using the wrong knife can not only damage your food, but can cause a serious injury in the kitchen. Using the proper knife for each job in the kitchen gives you more control over the blade so you can efficiently cut, slice and chop your food, not your fingers.
A chef’s knife is ideally suited for firm ingredients like chopping onions, hard vegetables or for dicing herbs.
A pairing knife is better for seeding, copping stems, peeling potatoes or coring tomatoes.
A serrated knife for slicing bread and delicate items like pastry and soft fruits like kiwi so you won’t destroy the shape.

Always carefully wash your knives by hand as the high heat in the dishwasher can warp wood handles and the blades can become dull by moving around on the rack. Dry them immediately with extreme care using a lint-free cloth and soak up any excess water, which can discolor them.
Good kitchen knifes are an investment for long-term performance and safety in the kitchen. Store them away safely until the next use.

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Seven reasons to add salt to any dough, batter or crust

 • Flavor
 • Aroma
 • Color
 • Texture
 • Moisture
 • Density
 • Conservation

Seven reasons to add salt to any dough, batter or crust

The salt brings out flavor, aroma, color, texture and also controls moisture and density, while helping with conservation. When you are making any dough, batter or crust always add salt to it, even if the recipe does not call for it. Add 1 1/4 tablespoons of salt to 2 lb. of flour.

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Cooking Vegetables Tip

Never cook a vegetable more then 20 minutes or you will loose all the essential vitamins. Steamed, boiled, roasted or in a soup most do not need more than 10 minutes to be cooked (greens, flowers…), root vegetables might need up to 20 minutes.(carrots, turnips…)
Exceptions are when cooking a stew, for example, when the flavors mix together slowly.

 

 

 

 

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Baking crust, dough & puff pastry Tip

Before baking a tart crust, cookie dough or anything made with puff pastry, put the oven ready tray in the refrigerator for at least 10 minutes or until the fat contained in the crust, dough or puff pastry becomes strong. You will have a better result at the end since the fat will not melt before starting to cook. This does not apply to dough containing live yeast, fresh or active dried (like bread), since the dough is supposed to raise at a warm temperature before being baked.

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Buying Produce Tip

Take a little extra time to choose the freshest fruits and vegetables. Do not hesitate to examine several or many before making a selection.
Make sure they are not too firm or too tender. Avoid spots, scratches, wrinkles and wilted leaves. Check against mold, particularly when choosing berries.

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Safety Tip

When handling a hot pot, pan, tray or any kitchen utensils remember to never use a damp or wet towel or glove, the heat passes through humidity instantly and you will burn yourself.

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