Over the last couple of months I've been thinking more seriously about food and my relationship with it. I want to learn more about cooking in a general sense, understanding what happens, why ingredients do certain things ect.
I want to go to culinary school, or learn more about food, but the only issue is that I'm vegan.
I want to go to a vegan specific culinary school (if that even exists) or get some advise on how I can progress.
Recipes are telling me anything from 24 hours to 1 month. How long should I ferment? Recipes also vary from telling me to just throw in a jar with salt water, to using seasoned vinegar, salt water and sugar.
How will these recipes and time effect texture and taste?
Hello everybody, I’m 15 and I go to a school that has a culinary class. I’m dry passionate about cooking and I hope to do it in the future. I am currently doing a project on native Americans and the colonization of America. I have decided to make a stew with flavors from Jamestown to represent my Native American stew. My other one is using English flavors for the English stew. Ok, now comes the important part for all of you, but those of you that know your cheeses. I’m using westcombe cheddar to make a fondue. Unfortunately the only beer I could find was yuengling but anyway, my Native American stew recipe called for mushrooms. I had to reconstitute the mushrooms because they were dehydrated, I kept the broth and reduced it. I used some of it in the stew and it is amazing. I was wondering if I could use it in the fondue and how would that taste? The mushrooms are porcini and they have a wonderful earthy aroma and taste. To sum it up. Should I put porcini mushroom broth into my west Combe cheddar fondue? Sorry for typing so much just for one question I’m very ADHD so this probably seems everywhere lol. Thank you for reading and hopefully responding.