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Cookery and Culinary Arts/Questions
| Subject | Date Asked | Expert |
| Broth Mineral Extraction Methods? | 3/10/2012 | Adam W Price |
| Q: Adam! I'm a butcher and I have customers who are cooking broth from 20 hours (for beef) to 3 days ... A: Good question Steve. First, let's make sure we're on the same page: A STOCK is made from simmering ... | ||
| peel vs pare | 2/18/2012 | Adam W Price |
| Q: May I know what is the difference between 'peel' and 'pare'? Thank you! A: Hmm... I'm starting to see a pattern here. I suspect these may be homework question, but seeing as ... | ||
| drain vs strain | 2/17/2012 | Adam W Price |
| Q: may i know what is the difference between 'drain' and 'strain'? thank you! A: Drain and strain are extremely similar, and just like 'coating' and 'dredging', can often be used ... | ||
| Food Preparation Terms | 2/16/2012 | Adam W Price |
| Q: Please help me. Can you please tell me the difference between "coating" and "dredging"? I could ... A: Short answer - not much. I would say that most people would consider the terms interchangeable, ... | ||
| cooking | 1/25/2012 | Adam W Price |
| Q: My wife is a good cook but because of her work I am the one who usually has to get dinner going ... A: a few thoughts: One of, if not the most important things that every cook needs to learn is the ... | ||
| cooking devices | 1/8/2012 | Adam W Price |
| Q: Have you used or evaluated cooking devices like the nuwave oven, flavorwave oven, or the sharper ... A: gw. First a caveat: I am not a professional product tester and I do not have first had experience ... | ||
| Substitute | 12/21/2011 | Adam W Price |
| Q: I need a substitute for Zweiback biscuits. Nabisco used to make the "twice baked" bisquits for ... A: There's a couple of options for you, but it's hard to say for sure what a good substitute would be ... | ||
| cooking vegetables | 11/24/2011 | Adam W Price |
| Q: I have a question about vegetables; I tend to stir-fry my veggies, as I heard that normal frying or ... A: Good question Kay, With few exceptions, I never boil (or simmer) vegetables myself. Submerging ... | ||
| white wine | 10/18/2011 | Adam W Price |
| Q: I have a pork chop receipe that says to use white wine. Must it be a cooking wine? Can Chaddsford ... A: Ok, it probably would have been helpful if I let you know what category your wine fell into in the ... | ||
| white wine | 10/17/2011 | Adam W Price |
| Q: I have a pork chop receipe that says to use white wine. Must it be a cooking wine? Can Chaddsford ... A: Great question! Quick answer: No, any wine will suffice, and you should skip the canned soup. In ... | ||
| Pork | 9/5/2011 | Adam W Price |
| Q: I need a good recipe for already chopped pork shoulder. What is something inexpensive and simple? A: There are lots of options here, but first we need to figure out exactly what we are working with. ... | ||
| hollandaise sauce | 9/3/2011 | Adam W Price |
| Q: I work in a restaurant where I have been making hollandaise sauce in a food processor for a ... A: Interesting question. I have personally never heard of making a hollandaise in a food processor, ... | ||
| Trans fat | 8/18/2011 | Adam W Price |
| Q: Why is it when hydrogen and oil are mixed and consumed, it makes good cholesterol levels low and bad ... A: I believe that what you're referring to is the process of hydrogenating oils (i.e. the creation of ... | ||
| Pots and pans | 8/2/2011 | Adam W Price |
| Q: You were kind enough to answer a question I asked re: sharp knives. Now this: I'm getting rid of my ... A: Mark, thank you again, this is another great question - keep 'em coming. Just like knives, pots and ... | ||
| Sharpening Knives | 8/2/2011 | Adam W Price |
| Q: Moved into my partner's house and her knives are not sharp. Not dull, but not taken care of. She's ... A: Great question Mark, Not only will a sharp knife make it easier to complete all manner of cutting ... | ||
| Help | 7/29/2011 | Adam W Price |
| Q: I am a Culinary Student and would like some help How does asking customers open ended questions ... A: Michael, Thank you for the inquiry. Looking over the questions that you submitted, I believe that ... | ||
| Rice Ratio | 7/18/2011 | Adam W Price |
| Q: What is the ratio of water to rice for brown rice, and how long must it be cooked? A: The exact ratio and time will depend on the specific make and model of your rice (i.e. long v. short ... | ||
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Adam W Price
Top Expert on this page
Expertise
I can answer general and specific questions related to all manner of food preparation, food cookery, and peripheral disciplines such as applied food science, nutrition, or sanitation. I am knowledgeable in meat, poultry and seafood fabrication, recipe development, world cuisines including 'fusion' styles, and all of the primary cooking methods (grilling, steaming, etc.). I can assist you with developing or redesigning recipes, planning for events (from a caterers point of view), troubleshooting recipes, identifying and working with unfamiliar ingredients or cooking methods, or (most importantly in my opinion) figuring out exactly why things happen the way they do. If we understand the science and reasoning behind our craft, then we can start learning how to cook instead of learning to recreate recipes. Other sides of the craft that I am experienced in include: sugar work (though limited experience with chocolate, sad to say), ice creams/sorbets, baking and pastry, wines (specifically when paired with foods), and others. If for some reason I cannot answer a question, I will do my best to point you toward a source that can.
Experience
I have nearly two decades of experience as a professional in the field, and I enjoy experimenting with new ideas on my own time. I have worked in restaurants ranging from quick service to fine dining, bakeries, butcher shops and institutions. I have done event planning and execution for large and small scale catered events. I have managed several kitchens and developed menus ranging from simple buffets to elaborate multi-course meals. I have an extensive library of recipe books as well as books on cooking techniques, food science, food safety, and nutrition.
Education/Credentials
I graduated with high honors from the Culinary Institute of America (Hyde Park). I am ServSafe certified for food safety and sanitation, and I take this very seriously.
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