Helen Rennie | Ask Helen: broken arm, synthetic meat, and more... @helenrennie | Uploaded 3 years ago | Updated 39 minutes ago
Ask Helen: broken arm, synthetic meat, and more...
00:00 Intro
00:43 How did you break your arm?
04:50 When did you decide to turn cooking into your career, and was the journey hard?
08:40 If you had to do something else for a living besides cooking, what would it be?
10:09 What are your goals for the channel and your business post covid? Will in-person classes resume?
10:40 What are your favorite cuisine(s) and why?
12:06 Is there a dish that you feel intimidated to make?
13:07 Why do you primarily cook food from the Mediterranean? Did you take an inspiring trip there or do you have a particular taste for the cuisine?
14:09 How do you feel about offal? Do you have a favorite organ? A favorite meal made from it?
15:01 Do you know much about cultured/cell-based meats, and where to find them, and which brands offer the best quality? What are your thoughts on these meats, and would you ever use them in your cooking?
17:35 What's the difference between poaching an egg and poaching a fish in oil? I keep hearing about poached fish, but how is that not just deep frying a fish filet?
18:34 Blanching vegetables vs boiling vegetables -- is it the same? What does blanching do?
Why for some vegetables I boil (potatoes etc.) and some I blanch (leafy greens, asparagus, broccoli etc.)?
19:58 What are your tips about freezing, defrosting, and cooking/eating straight from frozen? I noticed in your fridge tour video that you freeze nuts! What's the deal with that!?
21:42 What equipment is worth spending the money on? Do I need the $400 blenders and mixers and food processors?
24:07 I never understood the logic of using salt to extract water which results in a juicy/moist final product. How is that possible?
25:56 Can you explain how to cook ground meat (pork, beef) so it stays moist?
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
INSTAGRAM: instagram.com/helen.rennie
Ask Helen: broken arm, synthetic meat, and more...
00:00 Intro
00:43 How did you break your arm?
04:50 When did you decide to turn cooking into your career, and was the journey hard?
08:40 If you had to do something else for a living besides cooking, what would it be?
10:09 What are your goals for the channel and your business post covid? Will in-person classes resume?
10:40 What are your favorite cuisine(s) and why?
12:06 Is there a dish that you feel intimidated to make?
13:07 Why do you primarily cook food from the Mediterranean? Did you take an inspiring trip there or do you have a particular taste for the cuisine?
14:09 How do you feel about offal? Do you have a favorite organ? A favorite meal made from it?
15:01 Do you know much about cultured/cell-based meats, and where to find them, and which brands offer the best quality? What are your thoughts on these meats, and would you ever use them in your cooking?
17:35 What's the difference between poaching an egg and poaching a fish in oil? I keep hearing about poached fish, but how is that not just deep frying a fish filet?
18:34 Blanching vegetables vs boiling vegetables -- is it the same? What does blanching do?
Why for some vegetables I boil (potatoes etc.) and some I blanch (leafy greens, asparagus, broccoli etc.)?
19:58 What are your tips about freezing, defrosting, and cooking/eating straight from frozen? I noticed in your fridge tour video that you freeze nuts! What's the deal with that!?
21:42 What equipment is worth spending the money on? Do I need the $400 blenders and mixers and food processors?
24:07 I never understood the logic of using salt to extract water which results in a juicy/moist final product. How is that possible?
25:56 Can you explain how to cook ground meat (pork, beef) so it stays moist?
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
INSTAGRAM: instagram.com/helen.rennie
