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Klasa kuhanja: Pirjanje

Klasa kuhanja: Pirjanje


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Ova metoda sporog kuhanja daje bogat okus i nježno meso.

Vidi više


Klasa kuhanja 101: Pirjanje "How-Tos"

Razgovarajmo o pirjanju. Ovo je spor način kuhanja, pri čemu je hrana prekrivena tekućinom. Iako se povrće dinsta relativno brzo, većina ljudi koristi pirjanje za meso - obično žilavi, jeftini rezovi koji postanu nježni nakon ovog dugog, nježnog kuhanja. Moje znanje o pirjanju potječe iz istraživanja istraživanja provedenog u America's Test Kitchen. Evo što kažu:

Pečenje u loncu, svinjska pleća, koljenice, prsa i rebra imaju dovoljno vezivnog tkiva da budu dobre mogućnosti za pirjanje. Mršaviji, nježniji rezovi, poput odrezaka, nemaju mnogo koristi od pirjanja.


I upravo ovo vezivno tkivo čini neko meso (poput kratkih rebara) žilavim. Kad se skuha iznad 140 stupnjeva, počinje se razgraditi u želatinu, protein koji čini nježno meso. Ovo se tkivo najučinkovitije razgrađuje u vlažnom okruženju na temperaturama oko 200 stupnjeva. Najbolji način za poticanje razgradnje želatine je stavljanje mesa i tekućine u poklopljenu nizozemsku pećnicu u pećnici na 300 stupnjeva i ostavljanje da se kuha dugo.

Nizozemska pećnica je čvrsta, prostrana i pouzdana. Dobro provodi toplinu (pomaže mesu da dobro peče), a opremljen je i čvrsto pripijenim poklopcem.


Jedna važna stvar koju treba znati o pirjanju je da se, iako je tehnika spora i niska (vremenski i temperaturno), pirjano meso može prekuhati, istjeravši toliko vlage iz mesa da postane suho. Ovo je vrijeme kad se ide dalje od narezanih pa na isjeckano. Iako se može spasiti za sendviče, salate ili juhe, neće napraviti prezentirano nedjeljno pečenje. Dakle, savjet testne kuhinje? Kuhajte pirjane samo dok vilice ne omekšaju, a zatim prestanite.

Govoreći o kratkim rebrima, upoznajmo ih. Kao što im ime govori, to su rebra izrezana s bilo kojeg dijela uz krava: donji trbuh, rame (ili glava) ili prednji srednji dio. Tri su reza koja se najčešće susreću na odjelu mesa u trgovini.


NAJBOLJI IZBOR (bez kostiju): S njima je najlakše raditi i jesti - ako znate nadoknaditi okus i tijelo izgubljenim uklanjanjem kosti.


NAJBOLJI IZBOR U KOŠĆI (u engleskom stilu): Rebra u engleskom stilu dugačke su 2 do 4 inča kosti s priključenim širokim komadom masnog mesa. U odjelu za meso ima ih u izobilju i obično su jeftiniji od bočnih, zbog čega ih America's Test Kitchen preporučuje umjesto bočnih.


NE PREPORUČUJE SE (s bočnim stilom): Debljine su oko ¾ inča, izrezane po rebrima i zrnu i uključuju dva ili tri segmenta rebraste kosti. Stručnjaci za Test Kitchen našli su ih teže za jesti od rebara u engleskom stilu.

A jeste li znali da sami možete napraviti rebra bez kosti od rebara u engleskom stilu s kostima? Sve što je potrebno je nekoliko minuta i oštar kuharski nož. Postavite nož što je moguće bliže kosti, a zatim pažljivo izrežite meso. Odrežite i odbacite tvrdu masnoću i srebrnu kožu s obje strane mesa i voila - imate najbolja rebra bez kostiju!

Još uvijek pirjate kratka rebra, evo preporučenog postupka iz America's Test Kitchen:

  • 1. Stavite rešetku u donji srednji položaj i zagrijte pećnicu na 300 stupnjeva-umjerena toplina osigurava ravnomjerniju toplinu od ploče za kuhanje.
  • 2. Smeđe (karmelizirati) u dvije ili više serija dok dobro ne porumeni. Gužva u loncu će ispariti rebra umjesto da porumeni. Karemiziranje kore znači ukusniji pirjač.
  • 3. Pirjajte aromatične sastojke (obično luk, pastu od rajčice i češnjeve češnjaka) u topljenoj goveđoj masti. Time se stvara bogata baza okusa za tekućinu za pirjanje.
  • 4. Dodajte vino i smanjite ga za polovicu, stružući smeđe komade. Time se skuha dio alkohola i koncentrira njegov okus. Zatim dodajte juhu.
  • 5. Dodajte rebra i poklopite lonac. Dinstajte dva sata ili više dok ne omekšaju s vilicom. Čvrsto prianjajući poklopac hvata toplinu i paru te sprječava isparavanje, stvarajući polagano, nježno vrenje.
  • 6. Tijekom kuhanja meso dvaput okrenite u tekućini za pirjanje kako biste bili sigurni da će se ravnomjerno skuhati.
  • 7. Nakon dva sata testirajte meso na osjetljivost probadajući ga vilicom da vidite je li gotovo.
  • 8. Kad završite s kuhanjem, izvadite meso na pladanj i ostavite ga da se odmori kako bi se mesni sokovi, iscijeđeni prema van tijekom kuhanja, mogli preraspodijeliti, osiguravajući sočna rebra.
  • 9. Procijedite sadržaj lonca u veliku zdjelu kako biste tekućinu za pirjanje na povrću pretvorili u glatki umak.
  • 10. Umak ulijte u separator masti. Ostavite da odstoji pet minuta, vratite tekućinu u posudu, a masnoću ostavite u separatoru (nitko ne voli masni umak).
  • 11. Smanjite procijeđeni, odmašćeni umak na ploči za kuhanje pet do 10 minuta da se malo zgusne i koncentrira njegov okus.
  • 12. Ovom reduciranom umaku dodajte želatinu. Otopite jedno pakiranje Knox® želatine u maloj zdjeli hladne vode, a zatim ga umiješajte u lonac. Želatina čini umak svilenkastim i punim tijelom.

Osobina koju volim kod obroka pirjanih kratkih rebara je to što ih možete napraviti prije vremena koje želite poslužiti, što je jako lijepo za dan na koji stavljam ovaj obrok - pripremni radovi i čišćenje su svedeni na minimum . Rebra i umak u kojem ćete ih kuhati mogu se zasebno hladiti do 3 dana. Za posluživanje, zagrijte umak i rebra zajedno na srednjoj vatri dok se rebra ne zagriju, oko 10 minuta.

Konačno, sad kad ste prošli kroz ove poučne metode kako to učiniti, svakako to učinite provjerite recept sa super 5 zvjezdica u svom Cook’nu 11-jednom od Anne Burrell (iz Food Network). Upravo sam unio "pirjana kratka rebra" u značajku Napredno pretraživanje, i tu je. Isprobala sam još nekoliko recepata koji su se pojavili (Smitten Kitchen i Simply Recipes), ali Anne Burrell mi je najdraža.

  • www.ourladyofsecondhelpings.com
  • www.mamasminutia.blogspot.com
  • www.formerchef.com
  • www.foodpostink.com
  • www.cookscountry.com

Alice Osborne
Suradnik tjednog biltena od 2006
Pošaljite e -poruku autoru! [email protected]


Osnove prženja

Meso: Uspješni pirjani plodovi započinju jačim komadima mesa koji imaju okus, priličnu količinu mramoraste masti i vezivnog tkiva. Kako se mast topi tijekom kuhanja, pomoći će odvojiti mišićna vlakna i osigurati vlagu kako bi zamijenila tekućine koje će iscuriti. Kolagen u vezivnom tkivu također će se otopiti i pomoći održati meso vlažnim. Osim toga, kolagen koji iscuri iz mesa pomoći će zgusnuti luksuzni umak koji će nastati tijekom sporog kuhanja. Pečeno meso, teleći i janjeći krakovi, bikovi repići i goveđa kratka rebra čine dobar izbor. Kad je u pitanju dobivanje najviše okusa za vaš novac, obično se kladim na volovske repove i kratka rebra.

Prilikom pirjanja osso buco (poprečno izrezani komadići teleće koljenice) potrebno je napraviti nekoliko rezova između mesa i tanke opne koja okružuje meso. Par isječaka s kuhinjskim škarama na mesnatoj strani osso buco omogućit će opnu, vrsta vezivnog tkiva zvanog "elastin", skupiti se, a da meso ne uvije u oblik šalice. Za janjeće koljenice uklonite višak masnoće prije zapečenja.

Kad pirjate kratka rebra, vrhom kuharskog noža napravite rez po dužini kroz elastin na koštanoj strani rebra. Ovaj rez dopustit će elastinu da se stegne tijekom pečenja i kuhanja, a kosti će odmaknuti meso kako bi otkrile ukusne mesnate komade koje je lako poslužiti i pojesti!

Okstali, ovisno o tome koliko su dobro ošišani, mogu okruživati ​​velike količine masti. Odrežite višak masnoće kako biste smanjili količinu masti koju ćete morati odmastiti prije posluživanja.

Suha toplina: Krženje mesa prije dodavanja tekućine u tavu je kritično. Kao i kod svake metode kuhanja, što više boje ima, to će biti mirisnije. Iz tog razloga važno je napomenuti da će neprianjajuća posuda učiniti vrlo malo za stvaranje okusa ... klonite se njih pri pečenju!

Vlažna toplina: Tekućine mogu biti kombinacija temeljca, vina ili drugih tekućina. Ključno je osigurati da budu ukusne kako bi bile još bolje kad se smanje.

Vrijeme i temperatura pojačala: Dugo i sporo kuhanje posljednji je ključ ... polako zagrijavanje mesa u tekućini pomaže u razgradnji tkiva i stvaranju nježnijeg rezultata. Iako je kuhanje na ploči moguće, ja više volim pirjanje u pećnici kako bi se spriječilo lijepljenje i pečenje i omogućilo da se kuha s manje pažnje. Iako se pirjanje može obaviti na višim temperaturama oko 400F, zaista će vam biti bolje da to radite dulje vrijeme na nježnijoj temperaturi između 325 i 350 stupnjeva F.

Zadebljanje: Umak koji nastane tijekom pirjanja može se zgusnuti na različite načine:

  • Prirodno smanjenje: Tečnost za pirjanje prirodno će povećati viskoznost dok tekućina isparava tijekom procesa kuhanja.
  • Želatina: Umaci će dobiti tijelo ekstrakcijom želatine, bilo iz kostiju koje su dio brašna ili iz domaćeg temeljca koji se koristi.
  • Škrobovi: Većinu vremena meso će se ili potapkati u začinjenom brašnu prije zapečenja, u povrće će se dodati brašno kako bi upilo višak ulja prije nego što tekućina uđe, ili će se umak zgusnuti kukuruznim škrobom ili mandarinom ako nema vrijeme da se omogući prirodna redukcija. Neki recepti, poput njemačkog Sauerbratena, koristiti će mljevene đumbirne zrna dodane na kraju za zgušnjavanje. Moja osobna želja je dodati brašno nakon što je povrće porumenilo, a zatim dopustiti da se prirodna redukcija zgusne tijekom kuhanja ili na kraju ako je potrebno dodatno zgušnjavanje.

Nedavna svjedočanstva

“Chef Olive očito je zaljubljen u blagodat koju majka priroda pruža i želio je naučiti kako maksimalno iskoristiti svoje darove. S entuzijazmom je kuhao, objašnjavao dok je stajao u kuhinji i odgovarao na pitanja. Kuhar Lev bio je tih glas u pozadini, odgovarao je na pitanja, pružao individualne upute svakom učeniku ”. ND, Florida

„Samopouzdanje u kuhinji-razvijajte se nježno, dopuštajući da se samopouzdanje svaki tjedan udvostruči
Velika mjera osobne pažnje - kuhari pažljivo prate svakog učenika putem svojih velikih ekrana i brzo daju prijedloge, adresiraju tehnike koje bi se mogle učiniti učinkovitije ili sigurnije i daju ideje za izmjene prema potrebi ”.
Keri, Berkeley, CA

Online vs u kuhinji: „Iako mi je nedostajao ambijent u učionici i osobni rad s kolegama, plus je to što je pohađanje nastave u mojoj kuhinji bilo od velike pomoći. Naučio sam kako učinkovitije koristiti svoj novi štednjak i pećnicu te koji su mi kuhinjski alati zapravo potrebni, a koji samo zauzimaju dragocjen prostor u ladicama. Kao i kod praktičnog sata, pažljivo čitanje recepata i uputa za kuhanje prije svakog sata bilo je od velike pomoći i doista je pomoglo u pripremi za svaki razred. Još važnije za virtualnu klasu jer je na meni bilo da imam sve. alati, sastojci, postavljeni i spremni za upotrebu. Jim, Oakland, CA


Klasa kuhanja: dinstanje - recepti

Za prijavu na PBS upotrijebite jednu od usluga u nastavku:

Upravo ste pokušali dodati ovaj videozapis u Moj popis. No, prvo se morate prijaviti na PBS pomoću jedne od usluga u nastavku.

Upravo ste pokušali dodati ovu emisiju u Moj popis. No, prvo se morate prijaviti na PBS koristeći jednu od usluga u nastavku.

Stvaranjem računa potvrđujete da PBS može podijeliti vaše podatke s našim stanicama članicama i našim davateljima usluga te da ste pročitali i razumjeli Pravila privatnosti i Uvjete korištenja.

Na Mojoj listi imate najviše 100 videozapisa.

Možemo ukloniti prvi videozapis na popisu da bismo dodali ovaj.

Na Mojoj listi imate najviše 100 emisija.

Možemo ukloniti prvu emisiju na popisu kako bismo dodali ovu.

Oživite svoju igru ​​žitaricama uz Marthino nadahnuće iz Arapskog zaljeva.

Kuhanje sa žitaricama

Ako ste slatki, ova epizoda je stvorena za vas!

Slatkiši

Putujte uz obalu dok Martha prikazuje blagodat Arapskog zaljeva.

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Neka vaši okusni pupoljci putuju u Arapski zaljev uz male, zalogaje nadahnute.

Mali zalogaji

Nadahnuta istoimenom najprodavanijom knjigom, KUHARSKA ŠKOLA MARTHE STEWART domaćim će kuharima pružiti…

Nadahnuta istoimenom najprodavanijom knjigom, MARCHA STEWARTOVA ŠKOLA ZA KUHANJE će domaćim kuharima prirediti kulinarski majstorski tečaj sa samom Marthom. Koristeći svoj korak-po-korak poučan proces poučavanja, Martha ilustrira osnove kuhanja koje bi svi trebali znati: od pečenja i krivolova do pirjanja i blanširanja.

Nadahnuta istoimenom najprodavanijom knjigom, MARCHA STEWARTOVA ŠKOLA ZA KUHANJE će domaćim kuharima prirediti kulinarski majstorski tečaj sa samom Marthom. Koristeći svoj korak-po-korak poučan proces poučavanja, Martha ilustrira osnove kuhanja koje bi svi trebali znati: od pečenja i krivolova do pirjanja i blanširanja.

Oživite svoju igru ​​žitaricama uz Marthino nadahnuće iz Arapskog zaljeva.


Farming Cooking School – Foundations Class 3: Pirjanje

Tako smo se dobro proveli u školi kuhanja na farmi da sam htjela nastaviti s vama dijeliti svoja iskustva. Čak i ako ne volite kuhati potpuno, na kraju svakog razreda dobit ćete nevjerojatan obrok i možda ćete samo naučiti nešto. Stoga vrijedi pohađati razred ili tri. Osim toga, škola je praktički u Delawareu, pa ako se savršeno uklapa u temu.

U razredu 3 smo učili o mokrom kuhanju i pirjanju#8211. Uvijek sam imao zabludu da je pirjanje bilo kad ste juhu zakuhali nečim da je skuhate. Ali ne, mnogo je jednostavnije od toga da se kuha s glavnim sastojcima djelomično uronjenim u neku vrstu juhe. Čorba koja se kuha kuha sastojke kao i para koju proizvodi. Rezultat je obično izuzetno nježan i aromatičan jer proces omekšava hranu i razvija okuse.

Danas smo radili dva različita recepta za pirjanu piletinu s vrlo različitim, ali kompatibilnim profilima okusa. Jedna je bila piletina iz kokosa iz Šri Lanke. Druga je bila pirjana piletina s balzamikom. Obje su bile nevjerojatno aromatične i aromatične. O ovome kasnije.

Dagnje nakon kuhanja u vinskom umaku od češnjaka

Ako ta dva jela nisu bila dovoljna, započeli smo obrok dagnjama sa sofritom i#8211 slasnom mješavinom paprike, češnjaka, kima, luka, cilantra, origana i bijelog vina. Da, bilo je ukusno koliko zvuči! Sastojci su se izvrsno spojili, aromatizirali dagnje i ostavili juhu koju smo naravno upili komadima bageta.

Dagnje smo kuhali posljednji otkad se kuhaju najbrže. Ovo se pokazalo kao dobra lekcija – stvarno morate isplanirati svoj jelovnik. Kako se ispostavilo, prvo smo pripremili desert, Pavlovu. Tako smo započeli dan učeći kako se pravi beze.

Jeste li shvatili koliko je jednostavno napraviti beze? Neki bjelanjci. Hrpa šećera. Malo limunovog soka i kukuruznog škroba i lijepa stalna miješalica. U roku od nekoliko minuta imate ovu prekrasnu meringu! Zatim stavite u pećnicu na dugo kuhanje na niskoj temperaturi. Samo previše cool. Ova Pavlova imala je nadjev od pečene rabarbare. Znate li kako je rabarbara gadna prije nego što joj dodate šećer? Kažem vam, šećer pretvara mnogo nejestivog sranja u stvari koje bih mogao jesti cijeli dan!

Ian pregovara s našom Pavlovom

Jedna od stvari koje učimo na ovim satovima je kako ukusno možete napraviti stvari koristeći samo pregršt sastojaka. Na primjer, balzamička piletina uglavnom je piletina sa soli, paprom, lukom, mrkvom, celerom, majčinom dušicom, octom i pilećim temeljcem. Ipak, to je bilo moje omiljeno jelo dana – definitivno nešto što ću ’ opet napraviti.

Tako jednostavno, ali oh tako ukusno

Šrilankanska piletina bila je daleko najsloženije jelo koje smo napravili. Ima 15 sastojaka osim piletine! To mi je dalo veću zahvalnost zbog složenosti okusa koje doživljavamo u hrani s tog područja svijeta. Pa ipak, priprema je bila iznimno jednostavna za tako ukusno jelo.

Dan je bio ispunjen hrpom malih otkrića, kao i svaki naš razred. Zbog toga su časovi daleko vrijedniji od nominalne naknade koju plaćamo za njihovo pohađanje, posebno s obzirom na gurmanski obrok koji dobijemo na kraju! Posljednje iznenađenje za mene je bila Gratin Dauphinoise.

Svi smo imali dekadentno jelo od krumpira i#8211 slojeva krumpira, vrhnja i sira u vrućem, gnjecavom neredu. Tako ukusno. Dakle tov. Nešto što rijetko jedete (zbog straha od začepljenih arterija), ali tada ste u iskušenju pojesti cijelu tavu jer je tako ukusna. Ono što sam danas naučio je da vam u ovom jelu ne treba sir da bi bilo vrijedno sline!

Zlatno smeđe i ukusno. Trebalo je imati sekunde

Jelo koje smo pripremili sadržavalo je samo krumpir, sol, papar, malo muškatnog oraščića, češnjak, maslac, mlijeko i vrhnje. A ni luda količina maslaca i vrhnja. Pa ipak, da ste mene pitali, imao bih zakleti bilo je puno sira. Definitivno opet pravim ovo jelo. Bilo je tako jednostavno, ali stvarno, jako dobro. Savršeno za večeru.

Nakon našeg trećeg razreda, još više osjećam da je ovaj sat osnovnih osnova više nego vrijedan cijene. Učimo opće metode kuhanja koje će nam poslužiti cijeli život, u kombinaciji sa specifičnim jelima koja bi svatko s ponosom poslužio. Ja ću biti manje sklon trošiti novac na tipičan restoran u restoranu koji je po okusu i pripremi lošiji od onoga što pripremamo. S druge strane, mislim da ću cijeniti umjetnost i talent koji ulaze u izradu izuzetnog obroka, poput ovog koji ovdje opisujem.


Klasa kuhanja: dinstanje - recepti

Od savršenog pečenja u loncu do mirisne složenosti dinstane endivije, nema hrane koja zadovoljava više od dobro propirjanog jela. Umijeće pirjanja dolazi do nas od najranijih dana kuhanja. Danas je pirjanje i dalje popularno i nekomplicirano kao i uvijek. Molly Stevens's All About Braising sveobuhvatan je vodič za ovaj svestrani način kuhanja, napisan da uputi kuhara na bilo kojoj razini. Ovdje je sve što trebate znati, uključujući: temeljito objašnjenje načela dobrog pirjanja s korisnim savjetima o najboljim komadima mesa, pravom izboru ribe i povrća i pravim loncima 125 pouzdanih recepata koji se lako prate za meso, perad, plodove mora i povrće, u rasponu od brzo pirjanih jela tijekom tjedna do sporo kuhanih vikendica. 16 fotografija u boji, 50 crteža

Dobitnik nagrade James Beard Foundation 2005. za najbolju kuharicu za pojedinačne teme

Dobitnik je nagrade Međunarodne asocijacije kuhara 2005. za najbolju kuharicu iz jednog predmeta

Uključeno kao jedna od 10 najboljih kuharica 2004. godine časopisa Food & amp Wine Magazine

Uključeno u 10 najboljih kuharica svih vremena The Village Voice, listopad 2009

Cooking Light ih je odabrao za jedan od 100 najboljih kuharica u posljednjih 25 godina (i među 6 najboljih knjiga o najboljoj tehnici i opremi).

Linkovi na kojima se može pronaći Amazon, ili iz an nezavisni prodavač knjiga.

Više pohvala za All About Braising

“... Pod pretpostavkom da se smještamo u dugu, duhovno izazovnu zimu, čini se da se kuha ugodna i mirisna hrana. Upravo ćete to pronaći u knjizi Molly Stevens ALL ABOUT BRAISING: Umjetnost nekompliciranog kuhanja (Norton, 35 USD). Stevens je predivno jasna spisateljica koja voli podučavati. Nije me iznenadilo saznanje da je nekoć bila u osoblju La Varenne, Willanove škole kuhanja u Burgundiji. Neki od njezinih primamljivih recepata vrlo su jednostavni (slatki pirjani mladi mladici s limunom i estragonom), neki složeniji (fileti lososa pirjani u crnom pinotu sa slaninom i gljivama). Svi se mijenjaju ... ” - New York Times Sunday Book Review Food, Corby Kummer, 5. prosinca 2004

„Svake godine pregledamo desetke dobrih kuharica kako bismo pronašli one odlične. Evo pregleda naših odabira za sljedeće izdanje F & ampW-ovog ‘Najboljeg od najboljih’ ...… Sporo kuhanje može izgledati kao da nije u skladu s našim brzim svijetom, ali ne mora biti tako. Pirjanje neće proizvesti večeru za 30 minuta, ali kad sastojci budu u loncu, kako ističe Molly Stevens, kuharica zahtijeva iznimno malo pažnje. Recepti - i tradicionalni pirjani, poput ukusnih kratkih rebara prženih u Porter Ale s glazurom od javorovog ružmarina, i neočekivani, poput pileće cijele piletine s nadjevom od kruha i slanine obećavaju vrhunsko domaće jelo. ” —Food & amp Wine Magazine, The Very Best Cookbooks 2004, Kate Heddings, prosinac 2004

“Najbolje iz 2004.: Recenzirane knjige o hrani .... Još jedna masna američka knjiga je All About Braising autorice Molly Stevens (Norton, 25 funti): iznenađujuća tema za veliku monografiju. Stevens se kreće od kremasto pirjanog prokulica do vijetnamskih dinstanih kapica, ali njezina je briga uglavnom mesožderka. Izvrsna tehnički, ona objašnjava 150 primjera kuhanja u jednom loncu ... ”-London Independent, Christopher Hirst, prosinac 2004.

"Molly Stevens spasila je nedovoljno cijenjenu kulinarsku tehniku ​​knjigom koja veliča njezine domaće, mirisne vrline." - U slavu hvaljenja, Timothy Q. Cebula, dopisnik Boston Globea, 10. studenog 2004

“Molly Stevens, sada si se pridružila Marcelle Hazan i Marku Bittmanu u mojoj novonastaloj zbirci kuharica.” - Emily Weinstein, Blog časopisa New York Times Diners Journal, prosinac 2008

“Stevensovi recepti kreću se od poznatih (pečenje u jenkiju) do egzotičnih (roladice od lignji pirjanih s bijelim vinom i rajčicama), a snaga knjige je u tome što svakom receptu pristupa sa istim mirnim, jasnim, jasnim glasom bila je učiteljica i - kroz svoje pisanje - još uvijek je. ” - Vermont Sunday Magazine, Marialisa Calta, 2. kolovoza 2005


7) Klasa kuhanja Wolfgangovog paka

Slijedite 4-satni internetski tečaj kuhanja Wolfganga Pucka i naučite kako svladati predjele, jelo, priloge, koktele te kako stvoriti vlastite recepte.

Wolfgang Puck proslavio se svojim vrhunskim restoranom Spago u zapadnom Hollywoodu na Sunset Stripu, gdje je poslužio prvu pizzu s dimljenim lososom jer im je ponestalo bagela. Sada je peterostruki kuhar nagrađen Jamesom Beardom i želi podijeliti svoje vještine, priče i tajne s vama na svom tečaju kuhanja na Internetu na Masterclassu.

Naučit ćete kako napraviti sashimi od tune, teleći temeljac i Demi-Glace, biftek s umakom od crnog vina, salatu farro, umak Béchamel, gazpacho s plodovima mora i još mnogo drugih recepata. Ovdje pogledajte video najavu njegovog kuharskog razreda.


Čas kuhanja - krivolov i pirjanje u francuskom stilu

Naučite kako izvesti dvije ključne tehnike kuhanja na francuski način.

Vrijeme je da poboljšate svoj stil kuhanja. U ovom razredu naučit ćete osnove dvije prepoznatljive francuske metode kuhanja s kuharicom Anjom, koja je išla u školu kuhanja u Francuskoj i naučila u restoranima Michelin Star.

Prvo će vas kuharica Anja naučiti kuhati dva različita dijela piletine u bijelom vinu. Zatim ćete imati drugu priliku isprobati ovu jedinstvenu metodu pripreme na povrću, koja zadržava prehranu i pojačava okus. Na kraju ćete naučiti kako krivoloviti praveći klasičnu francusku omiljenu krušku poširanu u vinu, a zatim večerati sve plodove svog rada.

Pirjana piletina u bijelom vinu

Okusili, osjetili i iskusili razliku pilećeg buta u odnosu na prsa i kako ga brzo pripremiti

Pirjano zimsko povrće

U dinstanju se može uživati ​​i s tikvicama, mrkvom i drugim zimskim povrćem

Poširana kruška u vinu

  • Minimalni broj gostiju 4
  • Maksimalan broj gostiju 20
  • Tečajevi obroka 3
  • Trajanje događaja 3 sata
  • Oznake Parovi, Noć spojeva, Francuski, Zabava, Posebne prigode

Recenzije ugodnih gostiju za ovo iskustvo

Prekrasno iskustvo i puno zabave i smijeha. Kuharica Anja bila je savršena za nas, toliko hrane i istinsko iskustvo učenja. Ona je hrpa informacija, profesionalna i uklopljena sa svakim od nas koji smo sudjelovali. Definitivno želimo imati još jedno iskustvo kuhanja s njom. ako želite izvrsno iskustvo, odaberite je za svog kuhara, neće vas razočarati. Prvo što primijetite na njoj. njezin osmijeh i strast prema onome što radi. K R Dostojanstvo Zdravlje

Ugodne recenzije gostiju za druga iskustva s kuharicom Anjom

Chef Anja besprijekorno je izvela klasu team buildinga za izradu tjestenine za 27 ljudi (iz Japana, Europe, Kine, Kanade i SAD -a!) I to je uistinu bila savršena alternativa redovitoj timskoj večeri. Događaj je protekao besprijekorno, aranžmani prije vremena nisu mogli biti lakši (čak i uz stalno promjenjiv broj zaposlenih) i uspjela je prihvatiti sve alergije na hranu. Toplo, toplo preporučujem kuharicu Anju!

Sve je bilo super! Hvala vam opet! :)

Odradili smo team building događaj s kuharicom Anjom i bilo je sjajno! Mislim da su svi u početku malo oklijevali hoćemo li na kraju noći imati nešto jestivo, ali čim je odbrojavanje krenulo, cijela je ekipa bila tako energična i svi su pripremali nevjerojatna jela! Bilo je to tako zabavno iskustvo - definitivno bih preporučio ovo za timski događaj ili samo s grupom prijatelja! Hvala, Anja!

Vrlo energičan, stručnjak za kuhinju!

Chef Anja odradila je fantastičan posao u organizaciji Iron Chef događaja koji uključuje sve aspekte Iron Chefa. Cijela je grupa bila oduševljena i već planiraju revanš u novoj godini! Izvrsno za ambiciozne kuhare i one koji nisu kuhari.

Događaj je bio zabavan i sjajan team building, međutim nadam se da će tim imati više vremena za interakciju i međusobno upoznavanje jer ima mnogo slušanja, a zatim i vremenski izazov. Prilično veliku zabrinutost tima izazvalo je to što smo svi vidjeli dim koji dolazi iz pucketavog produžnog voda na vrhu hladnjaka. U početku smo događaj rezervirali za oko 20 zaposlenika i ne bih preporučio tu veličinu grupe u tom prostoru. Bio sam zaista impresioniran dostupnim zdravim namirnicama i podrškom u osiguravanju najboljih obroka. U ovom događaju postoji ogroman potencijal, no to je bilo skupo za postavku.

Moji suradnici i ja smo se odlično zabavili-bolje smo se upoznali, uživali u ukusnoj i svježoj hrani i pritom se jako zabavili!

Kuharica Anja odlično je odradila naš event za izgradnju tima. Svi su potpuno uživali. Lako je bilo raditi i prije samog događaja. Toplo bih preporučio Cozymeal i kuharicu Anju za vaš sljedeći team building u San Franciscu. Sigurno ćemo se vratiti.

Imali smo nevjerojatno i zabavno iskustvo! Preporučuje se!

Natjecanje kuharice Anje i Iron Chefa bilo je fantastičan team building događaj. Zabavan je i interaktivan i izvrstan način za stvaranje prijateljskog natjecanja. Kuharica Anja je cijeli događaj isplanirala do savršenstva i odlično se snašla u upravljanju našom velikom i pomalo škrtom grupom. Preporučuje se!

Moj tim volio je sudjelovati u Iron Chefu. Ovo je odlično

Od Anje je bilo apsolutno zadovoljstvo učiti. Bila je vrlo ljubazna i učinila je kuhanje apsolutnim uživanjem! Podijelila je s nama jednostavne recepte koje možemo napraviti kod kuće, zajedno sa savjetima kako osigurati da se naša jela skuhaju do savršenstva. Svakako preporučujem Anju i njezin tim za grupna događanja! Izvrsna aktivnost povezivanja tima!

Odlična klasa, svidjela se našem timu!

Naš team building izvan mjesta bio je jedan od najboljih koje smo ikada imali. Super jednostavno rezervirati. Chef Anja izvrsna je komunikatorka s puno savjeta za pripremu za vaš veliki dan! Uoči događaja, bila mi je od velike pomoći i učinila je da se moj tim uvjeri da ćemo se odlično provesti! Brzo naprijed do događaja i ona je potpuno isporučila! Ne samo da je hrana bila nevjerojatna, već je i kuharica Anja bila ljubazna, uslužna i sveukupno je zadovoljstvo biti u blizini. Tim se udaljio nasmijan i nastavlja pričati o tome i preporučiti ga drugim timovima u našem uredu. Ne mogu ovo dovoljno preporučiti!

Sjajan team building događaj!

Odlična klasa! Još malo o bio/pozadinskoj priči, ali vi ste mladi pa sam shvatio da želite ljudima dati do znanja da ste zakoniti. Bilo bi lijepo kada bi vam pomoćnik pomogao snimajući akcijske fotografije kako bi ljudi ostali u dobrom sjećanju na događaj. Čašama trebaju nazivi ili oznake - ljudi su mnogo izgubili svoje vinske čaše zbog aktivnog kretanja tijekom sata, bilo bi dobro znati u koju ste se čašu vratili, osobito na kraju kada je vaš pomoćnik premjestio sve čaše u jednu stol za postavljanje stola za večeru!

Zadivljujuće. Tim ju je volio. Informativno, korisno i zabavno.

Hvala vam puno na sjajnoj noći! Ekipa se odlično zabavila :)

Ovo je bilo nevjerojatno iskustvo team buildinga! Chef Anja bila je jako dobro pripremljena za večer i ima zabavan i razigran pristup koji je svima olakšao. Svidio mi se kreativan način na koji je ocjenjivala na kraju, doista je udovoljio svima u timu, a pobjednicima je odao odgovarajuću zaslugu. Imali smo grupu od 8 vrlo konkurentnih kolega i Iron chef format bio je odličan! puno kreativnih jela i. Sve jestivo :). Tim se jako zabavljao i toplo bih preporučio ovo kao team building događaj ili čak za noćni izlazak s prijateljima.

Svi smo se odlično proveli uz kuharicu Anja + Team. Bili su dobrodošli i stvorili su nam odlično okruženje za prijateljsko kuharsko natjecanje. Uživali smo u cijelom iskustvu od početka do kraja. :)

Kuharica Anja bila je nevjerojatna, simpatična i brižna! Pobrinula se da svi u našem razredu budu angažirani i uključeni u sve aspekte izrade tjestenine! Naš tim se tako lijepo proveo i to je bilo sjajno iskustvo za sve nas! Svakako bih preporučio da pohađate ovaj tečaj i sve ostale koje ima! Mogu sa velikom sigurnošću reći da ćemo joj se u budućnosti vraćati radi drugih zabavnih team buildinga. Najbolji dio ovoga bio je taj što smo na kraju morali pojesti do mile volje sadržaj#039s! Hrana je ispala super ukusna i sve čemu smo se mogli nadati. Hvala Anja!

Anja je bila izvrsna kuharica i učiteljica. Njezina osobna priča o njezinu putu do kuhara bila je zaista inspirativna. Cijelom našem timu se svidio događaj!

Raditi s kuharicom Anjom i njezinim timom bilo je zadovoljstvo, a tim se jako zabavljao. Odlično iskustvo

Kuharica Anja bila je izvrsna i ekipa se tijekom ove aktivnosti jako zabavila. Napravili smo tjesteninu od nule, a zatim smo imali divan obrok. Hvala, Anja!

Zabavno vrijeme! Zabavna atmosfera! Mogao sam koristiti malo AC. Žao mi je svih kuhara na ovom svijetu!

Anja je bila super. Super jednostavno za rad. Učinila je da se moj tim osjeća dobrodošlim i unijela tonu energije u naše iskustvo Iron Chefa. Toplo bih je preporučio.

Kuharica Anja bila je jednostavno nevjerojatna. Imali smo sjajan događaj i sigurno bih je ponovno zaposlio. Hvala vam!!

Šefica kuhinje Anja bila je susretljiva i duhovita, a sve je opustilo. Tjestenina koju smo napravili bila je ukusna i autentična, a čak sam i naučio nekoliko novih trikova iako sam godinama pravio domaću tjesteninu. Toplo se preporučuje kao timski događaj.

Moj tim se jako zabavljao s Anjom. Njezin entuzijazam za kuhanjem doista je ispao tijekom sata. Hrana je bila ukusna! Također je bila vrlo strpljiva i od pomoći tijekom cijelog procesa, jedva čekam da joj ubuduće rezerviram još jedan tečaj!

Moja grupa od 11 kolega provela je zaista divno vrijeme zajedno na satu kuhanja kuharice Anje 's (team building). Both she and her helper were awesome hosts, teachers, and the food was great! Highly recommend!

Such a great experience! My team moved the challenge and the awesome location to enjoy it. Thanks Anja and team!

The class was a lot of fun. It was very hands-on and reflected well the experience of making food in one's own kitchen, so that we all learned useful skills.

Awesome experience! thanks chef. I have also provided the feedback to Heather and shared our experience. Everyone on the team really enjoyed the class.

Chef Anja was personable and enthusiastic. She really helped create a fun atmosphere with her dynamic personality!

The experience was awesome and the team had a great time - I would highly recommend Chef Anja

As always, Chef Anja provided a wonderful experience.

Great team building event - we especially enjoyed being in the kitchen of a real restaurant. Chef Anja is fantastic and made the afternoon quite fun!

My group was looking for a last minute team building activity, and with 24 HOUR NOTICE, Chef Anja made an amazing group experience for me and my team. A Million Thanks to Chef Anja and Joanna :)

The cooking class with Anja was great fun! We did the pasta cooking class as a team event.

We had the most amazing Iron Chef experiences with Chef Anja for a few team building evenings. The food was delicious, she was fun and interactive, and all of our team members had a FABULOUS time.

Great food! Our team really liked Anja's energy. It took about 4 hours for the team to cook their meal, so next time we will start this class earlier :) Also, there was some pretty scary confusion on the wine I ordered. Next time I will call to confirm receipt since this was almost an deal breaker for our team.

We had a team building event and it was such a delightful experience. Chef Anja kept the event moving and fun. At the end we had a yummy meal, complete with dessert! It was so much fun for all of us. Thank you, Chef Anja!

The team can't stop talking about the event! They all had an amazing time and said that the food was divine!

We had a great time with Chef Anja, she created a wonderful atmosphere for learning and fun. We can't wait to try the recipes out at home, so tasty!! Thanks Anja. We will be back again.

We were very pleased with our instructor and assistant during the event. The entire flow of the event made the experience super exciting. The only improvement would be better facility.

Anja was great! Very friendly, extremely helpful and responsive. The team really enjoyed themselves.

I booked a crepe-making class with Chef Anja as a teambuilding event for work. It was the perfect activity for a group of 10 coworkers! Anja made the whole experience fun and engaging for the entire group, with a good mix of structured and more relaxed activities. We loved the elegant yet cozy suite where the class took place-- plenty of room for the group to mingle or spread out. I also really appreciated that Anja was able to accommodate the group's many dietary restrictions. I would definitely recommend this fun class and will probably book another one of Anja's classes for my friends!

Chef Anja was amazing. She was fun, bubbly, patience, and a great teach. My team and I have fun learning how to make an amazing meal together.

Anja is amazing! Our team had a wonderful time - highly recommend the Iron Chef, perfect team building experience!

We loved our cozymeal experience and Chef Anja!

The meal with Chef Anja was just as delicious as we had hoped and we really liked Chef Anja’s personality. We started with a cheese plate that was expertly put together with diverse and robust flavors. The slow roasted apricot-anise lamb shank was so tender and juicy. The meal had great colors and compositions as well as excellent flavors. We will certainly hire Chef Anja again!

We booked Chef Anja for a private 4-course dinner at the community room in my building with a few friends and current and former co-workers. The courses were all delicious, starting from the French onion soup and the refreshing salad to the main dish - which was a lamb shank to the very tasty dessert. The only feedback I have is that the French onion soup was a bit too spicy for me and I would have enjoyed it more if it had been less spicy. Overall, I can definitely recommend Chef Anja's catering services.

The courses seemed to never end at this delicious meal! I loved hearing Chef Anja's stories of her time in France that inspired this menu. Secret ingredients and twists to her recipes were a delight. Her charm and culinary talents impressed us all and I would enthusiastically recommend her to anyone looking for a lovely meal and an evening off of kitchen duty.

She was great and personable - a great group activity!

Anja is energetic and fun! We loved the pasta class

Great class - the recipes were very approachable, the food was delicious, and Anja was a great teacher and helpful in answering any questions during and after the class.

I decided to book Anja's Iron Chef competition for a team offsite and we had the best time! Anja took care of everything and just told us where to be and when. There she gave a quick intro to basic kitchen skills, and then divided us into teams to compete in our challenge. During the challenge she took photos, and provided guidance on how to cook things for the best flavor. The ingredients she picked up for our competition were delicious, and we all ended up eating a fun and amazing meal at the end. I would highly recommend this to any groups (large or small) looking for a fun activity to do together.

Our group had a wonderful time with Chef Anja. She is super energetic and very knowledgeable about all things related to food and cooking. She quickly got our quirky group engaged and everyone had a great time. The meal we made was delicious!

The team I sent had a really great time with Chef Anja. They said she was extremely nice and made the process really smooth!

Anja was great! We had her over for my husband's birthday (a surprise) and we cooked a delicious Paella dish together. She was friendly, fun, answered our questions and made the whole night awesome!

Chef Anja is such a sweetheart, and her bubbly personality, in combination with her culinary expertise made the class that much more fun. Her buckwheat flour batter recipe was amazing, and the ingredients for all of the crepes we made were delicious. I recommend doing a class with Chef Anja. We were a small group of low-key girls, but we had a blast!

Great class for team building event. Anja showed a lot of passion and enthusiasm for cooking. We had a lot of fun in learning how to make pasta. Will definitely recommend the class.

Chef Anja was great and helped coach us through our first team cooking experience. We all enjoyed ourselves and the food was really tasty.

Our team had SO much fun with Chef Anja. She’s super at what she does and really put together a very special event for us. I don’t think I’ve ever heard that much laughter at any agency event we’ve ever done before. We would 100% recommend both Chef Anja and Cozymeal to anybody!

Anja pulled together a fabulous event for us (an Iron Chef competition). While our team was a bit skeptical to begin with, everyone enjoyed themselves tremendously.

We booked this event as a team building exercise and had a great time! When Chef Anja revealed the "secret ingredient" we all looked a bit puzzled. but in the end we pulled off one of the most amazing meals I've had in a long time! Everyone was so impressed and proud of their achievements. The one thing that would have put this event over the top would have been a quick "lesson" at the beginning (perhaps the history of the secret ingredient in cooking). Thanks for a great time!

Anja met our expectations and then some! She is charming, kind and super friendly! My daughter and I learned so much from her and feel that the service she provided us with was excellent in every way! She went out of her way to make it special for us. I highly recommend her services. Idi na to.

Excellent experience for my husband's 40th birthday. This was one of the most memorable elements of his trip. Chef Anja is very personable and knowledgeable. We are very appreciative of the culinary nuggets given during the class that we will likely use for a lifetime.

Chef Anja was wonderful!! She made the whole experience so much fun and not intimidating. We did "Iron Chef" and she picked out great ingredients as well as the secret ingredient and gave us lots of tips along the way. The dishes turned out great thanks to Anja's guidance. I can't wait to hire Anja for another event!

Chef Anja was great. We jumped right into and learned a lot, plus the food was amazing. It was a great group of strangers who become fast friends by the end of evening.

Great energy! Love that she had a camera to take pictures. Food came out great and loved the kitchen as well.

My sister and I had so much fun learning how to cook pasta with Anja! She is extremely welcoming and an excellent teacher. I would definitely take one of her classes again!

Although we had a few scheduling hiccups and location changes, when we did have the class Chef Anja made it informative and fun. This is a great service. I'll certainly be doing it again.

Anja was wonderful! A talented chef and an amazing, generous, vivacious person. She was so gracious and helpful with our family, worked to find a perfect fit in the menu, and a lot fun to be with. She was a masterful chef and our meal was delicious and special.

We had so much fun cooking with chef Anja. She's great at breaking down the things your parents never taught you in the kitchen (. I won't reveal my favorite tips. Anja will have to tell you!). The food was just a delicious as her instruction. Looking forward to watching her chef star rise.

Anja was a great chef to work with - she was interactive, cheerful and seemed at ease with the group!

Anja is such a joy to work with! She made the night relaxing and fun. We look forward to making her recipes at home!

Anja was fantastic- she's great at (and clearly loves) her job as a chef, and she is also an engaging and fantastic instructor.

We had a fantastic time and the food was delicious - thank you Heather for working with me on the event and Anja for being such a fabulous chef and "host". I was most impressed with your ability to ensure we had entertainment with the parade! -)

We had a blast - Chef Anja was fun, engaging, and taught us a ton about using different knives to create delicious food!

My boyfriend and I visited San Fran from Toronto and I wanted to surprise him with a cooking class. From then moment Anja and I began messaging on CozyMeal, I knew this would be an experience to remember! Being in an authentic kitchen really added to the experience. We had an amazing group of people from the Bay Area to enjoy the experience with, and have some great conversation. It was a really interactive experience. It's a bit pricey, especially with the exchange rate, but I think Chef Anja's knowledge and personality are well worth it. We also used some pricier ingredients (crab saffron). It was great to be able to bring our own wine to the venue. I do wish it was a little more "step by step" (half of us worked on the app, the others on the dessert), so I do feel like I missed out a bit on the full experience. I do understand that there's a time restraint though. All in all, a fabulous experience. Definitely going to try my hand at risotto! Thanks again Anja!

Anja is a very talented chef and instructor. We took the knife skills 101 class for my husband's birthday, and he loved it. The class was highly interactive, funny, and the food delicious!

Anja is an incredibly knowledgeable chef, a patient teacher, and her bubbly personality made the 3 hour class fly by. I will be recommending Anja and Cozymeals to everyone I know.

Zadivljujuće! I recommend her to everyone!

It was an awesome experience. Chef Anja was amazing--very personable, knowledgable and used our time to the fullest. The meal was amazing (even considering we prepared it). We had an eclectic group of people which made it even more interesting. Good conversation and new friendships made. I'd like to see more complete recipes (there were some things not on the recipes--when to add in the coconut oil to the tarte crust and minor things, but with Anja's guidance we all figured it out. Maybe some of that is more intuitive to real cooks, but I follow a recipe like a hawk. Overall, we had an AMAZING experience and I would highly recommend this to others. In fact, I'd like to go back again and learn more! The food was ample (I woke up still full!) A great San Francisco experience. Thanks,Chef Anja, for your time, patience and enthusiasm!! You're the bomb!

Anja was great thanks! Niam came in and sort of ruined the class.

Anja's class was the highlight of our year so far! She made the experience fun and social while very educational as well. The kitchen space was beautiful and big with plenty of space for the group. Her love for cooking definitely came through and I will definitely be booking another class with her again!

Anja was great! It was a amazing experience. We loved being in a professional kitchen :)

We absolutely loved our class with Chef Anja! The class was a lot of fun and the food was healthful and delicious. Anja's energetic and fun personality really made the class, and her attention to the specific dietary needs/preferences in our group, plus her focus on healthy cooking, set this cooking class apart from others we've taken. We hope to take another class with Anja soon!

Anja came over to our place for a Knife Skills class and taught us so much! We learned how to chop, slice and dice like pros (or soon-to-be pros), and made two kinds of soup, a butternut squash and French onion. She struck a great balance between being very knowledgeable but also relaxed in her approach. We were very impressed at how she was instantly at ease in our kitchen, it made us feel at home as well (because we were!). Now we're even thinking about doing a cooking class for our family and friends at our wedding rehearsal dinner in September. Thanks, Anja!!

Anja was a gem! This class was a blast. The food we created was delicious and Chef Anja was super helpful and accommodating of everyone's dietary restrictions and cooking abilities. I can't wait to do another class with her in the future.

We absolutely loved the entire experience! We could not have asked for a better chef. Not only was Anja super sweet, but she was FULL of interesting tips (not just about eggs) and made us feel like we could conquer the kitchen. Ottimista was perfect for our size group (5 people) and it was really fun to work in a commercial kitchen. especially a kitchen of a restaurant that I normally visit. Super clean and authentic. Lastly, we were a little worried that our egg class might be too simple, but it turned out to be just right. We had a gluten allergy in our group, and Anja brought tons of fresh, delicious additions to add spice and flavor to the most basic, important dish that you can make. Everyone had a great time! 5 STARS FOR SURE!

Anja has an excellent teaching manner, is warm, considerate, and made class fun! Unfortunately I cannot give this class a review based on just Anja. First the student to teacher ratio was much too high considering what we paid for. 23 of us to Anja. Anja was very busy running around and trying to give everyone a great experience but we would have appreciated more attention with a smaller class. Her assistant was on her phone a majority of the time instead of going from group to group and assisting. I was annoyed when the assistant asked Anja to stop helping everyone for a selfie- it was like the assistant didn't see how hard Anja was working. Ingredients were not prepped ahead of time. It was somewhat tolerable (but not great) that we shared 4 cooking surfaces in groups of 6, but there was not enough utensils, bowls, and other kitchen tools for everyone to truly have a hands on experience. We had to all dig around a strange kitchen together and Scrounge for tools. It's like there was not enough preparation. Also while I appreciate the intimacy of cooking in someone's home, it was absolutely too crowded to fit 23 people in for a cooking class. I suggest for further classes to be capped to 10 or 12 if it is done in a home. Or get a bigger space. Or have a much better, fun, interactive assistant. Or have many more kitchen supplies. We just felt bad for Anja running around trying to do so much, and also disappointed with how we felt lost in the shuffle. Her personality is what made us stay engaged in the class and not leave early. I had purchased the class as a gift to do with friends and ended up feeling somewhat embarrassed by the experience. I hope this is taken as constructive feedback and I know Anja can do better. She is a talented teacher.

My wife and I had a good time and we would probably do it again. But there are a few things we would ensure before reserving another class. There were about 20 people registered for the class which isn't a bad thing except the kitchen space was extremely small. This was Chef Anja's first time using this space and she was unfamiliar with this space. We couldn't find the spatulas until 3/4 of the class time had passed which makes it interesting when trying to flip crepes. I would ensure there was sufficient space so you didn't have to have groups preparing food in the living room with others preparing food in the kitchen. I would also want the group limited to 10 max because if you are going to learn, it's pretty tough to get one on one coaching when there are 20 other people wanting the same attention within the 2-3 hour class.

Chef Anja was very responsive and helpful, even with a large class. She showed attention to each person and a joyful attitude, and helped make the crepe making experience a very enjoyable one.

My team and I attended a cooking class as a team building exercise. Chef Anja ran a really well-organized and fun class. The recipes were easy and accessible and she provided enough instructions to make sure our food turned out deliciously. For the class alone, I would award 5 stars. I've subtracted one star because of some of the difficulties I had booking this class. I originally booked another French class and was contacted by Cozymeal because a bug in their software had allowed me to book a class that was not available. Cozymeal's customer service did try to help me locate another French cooking class at a workable time, but they didn't note that we were looking for a class that would be hosted at the chef's location. Luckily, Chef Anja found a location where she can host classes at the last minute! Despite the back and forth booking the class, we had a wonderful time and I would recommend trying this as a team-building activity.

Anja is friendly, knowledgable and kind. She provided a fun environment for us to learn and cook. It was a fun experience and most likely will attend her other classes.

She was extremely friendly, very knowledgeable and fun. She paid attention to all the individuals and made it all a great experience.

My team and I had a great time!

Chef Anja was great. Friendly, passionate and the food was delicious. All around a good time.

We booked Chef Anja's French Crepes and dessert cooking class and had a blast. Anja is very knowledgable, fun, and sweet. The crepes were delicious and we are now excited about our next class with her.

Chef Anja is a natural teacher and kept our large group busy the whole time. Our group had a lot of fun and left feeling confident in our new skills!

"We had Anja come over and do a cooking class for our company employees and significant others. She helped craft an amazing menu, wine pairings and tasty treats. Everything went off without a hitch and people couldn't stop raving about how much they enjoyed her instruction. While the food was great, it was her personality and pleasant spirit that really made this an awesome experience. Couldn't recommend her more highly."

We had Chef Anja come over to our apartment for a private pasta making class. We had a blast while learning how to prepare a delicious Italian meal. She taught us tips and techniques, leaving us with skills to recreate the dishes on our own. Would recommend everyone to take one of her classes!

I had chef Anja's combo cooking class where we made French crepes, gnocchi, as well as a soup and really liked it. She is very knowledgable and super nice. We learnt a lot and the resulting dishes were DELICIOUS!

Chef Anja was incredible. From start to finish made the experience absolutely perfect. Fun recipes, very knowledgable, and a very great time. Highly recommend!

I had such a blast with Chef Anja! I learned so much from her in such a short amount of time. Her crepes were absolutely delicious AND healthy. I look forward to booking my next class with Chef Anja!

Other Cooking Class Experiences you may like

Chef Anja has been cooking since she was just thirteen years old, fueling a passion which blossomed into a career that took her from her hometown of Tahoe City to learning to be a professional chef in France. While there, she went to cooking school in Montpellier and apprenticed at Michelin Star restaurants in Lyon. Since then, she has launched a successful personal catering business, cooking dynamic dishes from a French-Californian perspective with a healthy, flavorful emphasis in mind.


Cooking essentials

Chef Wynton Mann will guide you through a complete cooking basics– you’ll learn essential culinary techniques through classic cooking methods and gourmet recipes! We’ll cover all the bases of the kitchen as we master everything from professional knife skills to gourmet presentations. Learn the basics of cooking in this complete hands-on course. This series will provide clear and concise recipes for everyday cooking. The class focuses on simple techniques for easily cooking meals. Learn how to roast, pan-sear, stir-fry, make soups and simple sauces, bake from scratch. Learn to prepare wonderful meals.

Regardless of your current cooking level, this series will instill more confidence, techniques and inspiration in the kitchen.

  • Knife Skills & Vegetable Prep: Learn to take control of your chef’s knife: slicing, dicing and improving your prep skills, and understand which kitchen tools are really essential for the home cook. Learn how to cut up a whole chicken.
  • Stocks, Soups & Sauces: Learn how homemade stock makes everything in the kitchen taste better and etch to memory the method for making flawless soups. Clear, broth-based, puree, and cream soups consomme chowders bisque cold soups soup garnishing soup service. Learn to create classic Sauces, modern sauces, and homemade condiments and use them in professional-style plating.
  • Tjestenina: Learn how to cook and sauce perfect pasta with some of our house favorites.
  • Saute: Sauteing is an essential cooking method and properly sauteed proteins can be the base for a simple but bold pan sauce once you know a few key tricks. You’ll try several variations.
  • Braising & Poaching: What is braising? It’s a wonderful way of slow cooking a delicious entrée to maximize its tenderness and flavor. What is poaching? A low-heat cooking method for meat and fish that will guarantee it stays moist and juicy. Menu: poached salmon court bouillon, braised chicken fricassee, plus poached pears in amaretto and sides to go with it.
  • Savory Dough: Learn to make the perfect crust, flaky and tender, puff pastry and traditional pizza dough. Menu includes Gouda cheese empanadas, classic chicken pot pie, the ultimate pizza crust plus apple turnovers.
  • Pan & Deep Frying: Equipment and fats for deep-frying breading and battering foods frying procedures Menu: Chipotle Fried Chicken, Korean Fried Chicken, Caribbean fried chicken with mango slaw, plus plenty of sides to round out the feasts.

MOLIM ZABILJEŽITE: THERE ARE NO SUBSTITUTIONS, MAKE-UP DAYS OR CREDIT FOR MISSED CLASSES! IF YOU MUST MISS A CLASS IN THE SERIES YOU CAN SEND SOMEONE IN YOUR


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