Rouxbe cooking school

For a long time I've wanted to go to culinary school to learn everything (well, as much as possible) there is to know about cooking, baking, techniques and the science behind cooking. When I cook or bake I often wonder about the things that I'm making like, why does the pasta clump it self? why is this flour better for this recipe? why/how/what/when/why. I often google but don't really feel like I get the answers I want. 
 
Since we're having another little one on the way, going to school is going to be impossible for me so I thought what my options were. The internet. You can always find anything on the internet, and what do you know, I found a school that I'm really excited about! It's called Rouxbe and is an American online cooking school for those who don't have the schedual to go to a physical school. I've been doing research about the school, looking at the material and I'm even taking a free course to get a glimpse at how it would be "going" to that school. What can I say, I absolutely love it. I've learn SO MUCH in just two days of the course and I can't wait until I can sit down next time to continue on with my course and learn more. They go deep into the subject and explain about the basics, something I actually find is hard to come upon, and they explain it so well and simply with their videos, tutorials, flash cards, tests (yes tests) and they want you to cook/bake dishes in the subject you're learning about so that you get a better understanding about the subject. When you're supposed to cook/bake they give you a recipe you're supposed to follow and they guide you the entire way and WHILE you are cooking/baking they explain the WHY'S, HOW'S and DO'S and DONTS'. That's EXACLY what I want!
 
The first course I'm taking is about gluten. It suited me perfectly since I've started to bake bread now and don't buy any store bought anymore. I FINALLY know the science behind all those flours out there! I FINALLY know which ones to choose and WHY! I know what to look for, how to think and how to work with gluten so I can get the best results - know I just have to practice my technique. I also know that I've been choosing the wrong pasta all.my.life. and cooking it wrong. My goodness. Pasta is my love and I thought I knew exacly how to cook pasta since it I always thought it turned out nicely, but boy was I wrong. Did you know that those yellow pastas that you buy with the smooth surface are low quality pastas? Do you know how to spot a good quality dry pasta? Neither did I but now I know. You're supposed too look for LIGHT color and ROUGH surface. When the pasta is smooth the sauce slides right off, but if you have a rough surface the sauce sticks to the pasta.
 
I'm going to share with you my learning process and the things I learn, right now I just wanted to talk about this school and get my excitement out there. This is going to be so much fun and I hope you'll be able to snatch some tips from me in the future.

Sleeping Beauty

Well...for some time now I've been thinking about this blog. I've been thinking about how I want to start writing and sharing my kitchenlife - even though not many may be interested in my kitchenlife I mostly just want to do it for little ol'me. The site looks different than it did before because I wanted to pimp it up a little bit, it's much more fun with some color! I went through my archive as well...what the hell was I thinking with some of that stuff? Sweet jesus.. the recipes that are still on the site are actually recipes that I've remade many times since I paused this blogg and I thought that because of that, they are worthy of staying where they are. However, I did notice that the recipes are incomplete and faulty on some level..at some point I will remake all of them and write them down correctly and hopefully have a better picture to go with. What was I thinking with those pictures..? I know I am no photographer but still...that's just horrendous! Thankfully, my new Samsung phone has a special camera feature to take food pictures (oh the times we live in...) and HOPEFULLY I will be able to share better stuff here.
 
I don't plan on doing exacly what I did before I took a break. The times I will share recipes will be from other cooks and I will link those recipes or write them down, but I will put in my notes as to what I changed about the recipe because I never really follow a recipe to a 100% unless I'm baking maybe. What I want most is just to share my thoughts about my and others kitchenlife, I want to learn more and become a better cook/baker and maybe blogging about it will make it more fun. Sharing the joy.
 
Now I plan on baking some sourdough bread with a starter that I made myself. This is my first time ever trying anything like this so it will be very interesting... I'm also dying to make some salt licorice macarons and some pralines with a licorice caramel filling. Don't think I will make everything in one day (I wish though..) but I'm going to write about it here once I've made them, and maybe, post some pictures if they don't turn out horribly.

BBQ Pulled Pork

It's december, which means it's officially winter. In winter, you don't grill as much as you do in the summer, mostly because it's just too cold. I love grilled food, love when the meat is a bit burnt and the smokey flavour. Now what if I told you that you can give a smokey flavour to the meat you cook in your oven? I know, wow and hallelulja. I've known about liquid smoke for some time now but never actually tested it - silly little me, I tried it for the first time when cooking this dish and it damn well won't be the last time!
 
I've made many pulled pork over time, I've always made them Mexican style, you know, with cumin, garlic, bell pepper, lime, chili/cayenne and so forth, but never made BBQ Pulled pork. The other weekend we went to my in-laws to celebrate my partners' little brothers' birthday, and there they served BBQ Pulled Pork. Since then my fingers have been itching to make my own pulled pork and sink my teeth in it again. The pork I bought was a big piece, a little too much for just the two of us so we invited the family over for dinner. Sharing is caring people. The dish was a big hit, not a single bite was left (which kinda sucked since I was hoping for leftovers for myself the next day, hehe), but they were full and happy so I was happy. I did as my in-laws did, served the pork with tortilla bread and some sauces and sides. I served with bell peppers, onions, sallad, sour cream, salsa, nachos and made my guacamole (click HERE for my recipe).
 
 
 
 
 
 
 
 
Ingredients:
  • 1,4 kg pork shoulder
  • 7 cloves garlic, minced
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tsp cumin
  • 1 tbsp paprika
  • 2 onions, roughly diced
  • 2 ½ tbsp liquid smoke (Hickory smoke)
  • 1 bottle of Hickory BBQ sauce
  • Plastic wrap
How to:
  1. Mix the salt, pepper, cumin and paprika together in a small bowl and set aside. 
  2. Rub the pork with all the garlic. Then rub the spice mix on the pork and make sure you get the garlic and spice mix on the entire piece.
  3. Wrap in a plastic wrap and put into the fridge for at least 4 hours - but overnight would be best.
  4. When you're ready to cook, preheat the oven to 170°. Chop the onions and place in a oven proof form, put the pork shoulder on top of the onions and fill half the form with water and add the liquid smoke to the water. Cook for about 5-6 hours, or until you can pull the meat apart with a spoon.
  5. Right before serving, pull apart the meat and pour in the bbq. Start by adding just enough to coat all the meat, and then add more if you want more bbq flavour. You can always add, but never take away when it comes to cooking. Serve immediately.

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