Have a cooking question you need a little help answering? Leave a comment below, and Chef Christine will lend you a hand!
Popularity: 7% [?]
Teaching Teens & Tweens How to Rock It Out in the Kitchen
Have a cooking question you need a little help answering? Leave a comment below, and Chef Christine will lend you a hand!
Popularity: 7% [?]
Dear Chef Christine –
The other night I was in a fancy restaurant and I ordered chicken (which I usually never do because I eat so much chicken at home). This chicken was the best chicken I have ever eaten. It was SO juicy. They had seared it – and then, I guess – baked it. I would LOVE to make chicken that is this delicious at home. Any tips?
Hmmmm. I might need a little more infomation on this one! Sounds like you’ve got the right idea. What was the dish called? Breaded? Served with a sauce?
Why do you use stale bread? Is it better or you just use it? I will try your version of french toast tommorow for dinner and im gonna make it! It sounds good!
Hi Megan- Thanks for checking out the site! It was great seeing you today. I like to use stale bread for French toast because is doesn’t get as soggy when you soak it in the egg mixture. Fresh bread will just turn to mush. Not too yummy, right? Let me know how yours turns out!
I love all of your videos! they are so great!
Thanks Jenna! We have new videos coming soon. Are there any recipes you would like to see on the site?
My french toast was Awesome! My mom doesn’t put vanilla or salt in hers but I did it for both of us and she LOVED it! I did too! Thank you for the recipe and I would like to see the recipe for your own garlic bread! Thank you!, Megan
Fantastic Megan!! I’m so proud of you. Way to go trying something new (and delicious)! Keep me posted on any other recipes you make from the site!
You rock I’m looking forward to seeing you again and your videos keep at it maybe I will come to your planned oriental class!!!
What about Cullen!!!
Thanks Cullen! So much fun having you in class. Keep cooking!
I don’t remember the name of the dish … no breadding, no sauce … just looking for suggestions on how to make chicken juicy juicy juicy and delicious on the inside.
What kind of cookware do you use? My mom got us a set of Caphalon (sp?) (non stick surface) when we got married that I’ve been using ever since. It really needs to be replaced and I could never get a good sear on anything with it.
When I started watching cooking shows a few years back, I noticed that Barefoot Contessa often uses fancy Dutch ovens for searing, roasting, making soups, etc. … I priced one at Williams-Sonoma and it was like $300. Much as I would like to have one, I resisted … 6 mouths to feed and everything.
I did buy a stainless steel skillet for searing meat and making sauces, etc – which I LOVE. I got it at Wallmart! It is a really good pan.
Do you recommend any certain cookware? Are there any gadgets that I may not know about that are must-haves?
I love mangos yet they are a little sweet any tips to make them a little bit more citrus and less sweet?
Hey Isabel- can’t think of how to make a mango taste more like citrus, but if you’re looking to make it not as sweet in a smoothie, you could add more yogurt (which is a little tart) or use a plain ygurt instead of vanilla, which typically has a bit of sugar in it. The less sweet the other ingredients are, the less sweet the mango will taste. Hope that helps! Chef Christine
can you add a recipie on how to make your own ice cream????
Hey Megan! With all this snow we’re having, I doubt you’re looking for ice cream today! But yup, I’ll go ahead and create a recipe for you. It’s super easy using just sugar, milk, cream, and vanilla. Do you have an ice cream maker?
I love all of your videos! The recipes are simple and easy to follow. What about a salad dressing video. We always seem to run out and a few easy ones to make last minute would be great!
To create a totally awesome seared chicken that is moist and juicy….. first you sear it or grill it then you put it into a saute pan with a lid and a quarter cup water and steam it to perfection. atleast that is what I do when I prepare my champagne chicken at home for friends…..also, christine, awesome website. love the ideas with teaching children the proper ways without imparting the negatives of your own dislikes…. let them learn…
Thanks Jesse – I try to keep the alcohol out of the teen & tween focused recipes, but you’re totally right. Quick sear, then a little mini-braise and it’s juicy evey time.
Glad you’re licking the website – we’re in the process of adding a ton of new recipes, all themed to keeping it simple for new cooks. Do you have a site we can check out?
Well, I accidentally ran into yours by surfing my favorite website Epicurious.com, but will keep in touch as I have a few others that I love to scope out as well…..For first time beginners cooking can be intimidating to say the least, it is an awesome way to express ones self as well as serve a totally unique and edible dish to ones friends and family. This website is most excellent in the respect that beginners can learn….Thank you as I will probably use this site for the training of my nephews.
Hi Christine,
I’m hoping to have a cooking challenge birthday party for my 12 yo daughter this year (followed by a sleep-over). She’ll have about 6 friends joining us. I wish you were in NYC to help me with this in our apartment sized kitchen! I saw your birthday hints, but was wondering if you had any specifics for this age group, or specific recipes to recommend. Would love to chat with you!