Vietnamese Ribs

Thank David Lebovitz for this most wonderful recipe. Vietnamese Ribs Ribs: 1 cup sugar ¼ cup water juice from 1/2 lemon (save the zest and the other half for the black rice) ⅓ cup gluten-free fish sauce ¾ cup water ¼ teaspoon salt 1 very large yellow onion, peeled, halved, and sliced lengthways 1 slab…


Goal: Show us you know how to braise a protein

Week 11

Goal: You are the master of your grill.

Week 10

GOAL: A tender and juicy emulsion.

Week 9

WEEK 9 ROASTED PROTEIN DINNER GOAL: GBD, full dinner with sauce for 2 to 4 people. Invite friends. They will love you for it. Ask them to bring the wine. 😉 ROASTING vs BAKING Roasting: Item to be roasted it usually solid before going into oven. Think whole chicken, pot roast, etc. Item is usually lifted…

Week 8

Goal: Make some of the most delicious food in the world using tough cuts of protein

Week 7

Your Goal: Be a hero. Learn the art of braising.

Week 1

YOUR GOAL: To sauté like a rock star.

Week 6: Mid Terms

WEEK 6 MID TERMS Goal: Show us you know how to sauté a protein, make a sauce, and choose and cook appropriate accompaniments (starch and veg, or 2 veg.) Submissions: Narrative Drawing Production Sheet Flavor Journal Photos 1 plated dinner made from protein of choice with sauce, and appropriate accompaniments. HINT: Stir frying is a…

Week 5

WEEK 5 Poaching and Steaming: Goal: Control your liquids to create beautifully cooked, tender, juicy food. Julia Child’s quote, “If you are scared of butter, use cream!” What is Poaching: Poaching is cooking delicate foods in acidulated and flavored water at a temperature between 160 and 180 degrees F. The water will look still, so…