Structured much like a traditional culinary school, the Free Culinary School Podcast starts out by teaching you the basics and then progresses to more advanced technique as your knowledge grows. http://freeculinaryschool.com Free Culinary School LLC 2009 http://blogs.law.harvard.edu/tech/rss en Sun, 05 Apr 2009 17:49:33 -0700 Sun, 05 Apr 2009 17:49:13 -0700 FeedForAll Mac v2.1 (2.1.0.1) unlicensed version; http://www.FeedForAll.com/ Free Culinary School Podcast Structured much like a traditional culinary school, the Free Culinary School Podcast starts out by teaching you the basics and then progresses to more advanced technique as your knowledge grows. Culinary School, How to Cook, Cooking Technique, Cooking Podcast Free Culinary School.com jacob@freeculinaryschool.com Jacob Burton no Free Culinary School LLC 2009Culinary School, How to Cook, Cooking Technique, Cooking PodcastArts/FoodEducation/Training Learn how to hold a knife, how to choose a knife that's right for you, and what two knives you need in your kitchen.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/z27iIED-khY" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/RGBkckNNsZ8" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/3L3qsM2u3Vs" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/P25-bcmP_Qc" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/WN13chgDEUA" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/-5oGcbigTRQ" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/6olbjULUkVU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/dy6-oIut1-k" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/dy6-oIut1-k/ 54E73F77-D241-484D-872A-374F07B3AC36-4463-00051EB5E95BABC6-FFA Fri, 02 May 2008 17:23:46 -0700 Learn how to hold a knife, how to choose a knife that's right for you, and what two knives you need in your kitchen. Structured much like a traditional culinary school, the Free Culinary School Podcast starts out by teaching you the basics and then progresses to more advanced technique as your knowledge grows. 33:58 Knife Skills, Professional Chef, How to Cook, Culinary School Free Culinary School.com no http://freeculinaryschool.com/free-culinary-school-podcast-episode-one-basic-knife-skills/http://feedproxy.google.com/~r/fcspodcast/~3/z27iIED-khY/http://feedproxy.google.com/~r/fcspodcast/~3/RGBkckNNsZ8/http://feedproxy.google.com/~r/fcspodcast/~3/3L3qsM2u3Vs/http://feedproxy.google.com/~r/fcspodcast/~3/P25-bcmP_Qc/http://feedproxy.google.com/~r/fcspodcast/~3/WN13chgDEUA/http://feedproxy.google.com/~r/fcspodcast/~3/-5oGcbigTRQ/http://feedproxy.google.com/~r/fcspodcast/~3/6olbjULUkVU/ Learn all about culinary stocks, which is a basic skill all cooks must know.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/WzY1gIiIV_o" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/zsKW5k7gWnU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/ueB6BK_vmRM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/El3kazZmaIc" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/cMe7-b3du2o" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/CJ4n8YLPS4M" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/QiJ6JUsSLHo" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/cGf1KwOIHNo" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/cGf1KwOIHNo/ 337DEB49-1189-41AB-AF2C-25800D7E58B1-4463-00051F2227291D0D-FFA Fri, 23 May 2008 16:41:38 -0700 Learn all about culinary stocks, which is a basic skill all cooks must know. Learn all about culinary stocks, which is a basic skill all cooks must know. 49:12 Culinary Stocks, How to Cook, Cooking Podcast, Culinary School Free Culinary School.com no http://freeculinaryschool.com/free-culinary-school-podcast-episode-2-stocks-the-foundation-to-great-cuisine/http://feedproxy.google.com/~r/fcspodcast/~3/WzY1gIiIV_o/http://feedproxy.google.com/~r/fcspodcast/~3/zsKW5k7gWnU/http://feedproxy.google.com/~r/fcspodcast/~3/ueB6BK_vmRM/http://feedproxy.google.com/~r/fcspodcast/~3/El3kazZmaIc/http://feedproxy.google.com/~r/fcspodcast/~3/cMe7-b3du2o/http://feedproxy.google.com/~r/fcspodcast/~3/CJ4n8YLPS4M/http://feedproxy.google.com/~r/fcspodcast/~3/QiJ6JUsSLHo/ Learn the basic technique and science behind the art of blanching and par cooking. This technique is a fundamental culinary building block and is extremely important to understand.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/TyFSoCgL3gA" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/izz8Yny-B2c" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/UA1xrxNUBa8" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/nD9WZPSuCgY" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/D0MNVTMMFLk" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/8RGsbs5kxxQ" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/s1JbSC9cUnU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/QVKBdXpCO3A" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/QVKBdXpCO3A/ 3E4FE290-E238-4192-BB47-190E07AD10F1-4463-00051F5F5A2C3B9B-FFA Thu, 12 Jun 2008 16:46:01 -0700 Learn the basic technique and science behind the art of blanching and par cooking. This technique is a fundamental culinary building block and is extremely important to understand. Learn the basic technique and science behind the art of blanching and par cooking. This technique is a fundamental culinary building block and is extremely important to understand. 27:51 Blanching, Par Cooking, Culinary School, How to cook Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-3-the-basics-of-blanching/http://feedproxy.google.com/~r/fcspodcast/~3/TyFSoCgL3gA/http://feedproxy.google.com/~r/fcspodcast/~3/izz8Yny-B2c/http://feedproxy.google.com/~r/fcspodcast/~3/UA1xrxNUBa8/http://feedproxy.google.com/~r/fcspodcast/~3/nD9WZPSuCgY/http://feedproxy.google.com/~r/fcspodcast/~3/D0MNVTMMFLk/http://feedproxy.google.com/~r/fcspodcast/~3/8RGsbs5kxxQ/http://feedproxy.google.com/~r/fcspodcast/~3/s1JbSC9cUnU/ Learn how to properly make these three universal basic starches and how to incorporate them into an entree.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/p4rjCNdCPr4" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/PKh4LP0vFSg" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/llvg32L10V0" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/NsOr04i4QXM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/Qswb7eQQ71o" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/hvsaJJ_G66Y" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/hisKTiSd6-g" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/s5pOvD5sVMs" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/s5pOvD5sVMs/ 21AD02AA-3F4B-436D-9AB7-21FFDC39E90C-4463-00051F87C6D12E97-FFA Tue, 08 Jul 2008 16:48:54 -0700 Learn how to properly make these three universal basic starches and how to incorporate them into an entree. Learn how to properly make these three universal basic starches and how to incorporate them into an entree. 52:11 How to cook starches, Risotto, Polenta, Mashed Potatoes, Culinary School Podcast Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-4-basic-starches-risotto-polenta-and-mashed-potatoes/http://feedproxy.google.com/~r/fcspodcast/~3/p4rjCNdCPr4/http://feedproxy.google.com/~r/fcspodcast/~3/PKh4LP0vFSg/http://feedproxy.google.com/~r/fcspodcast/~3/llvg32L10V0/http://feedproxy.google.com/~r/fcspodcast/~3/NsOr04i4QXM/http://feedproxy.google.com/~r/fcspodcast/~3/Qswb7eQQ71o/http://feedproxy.google.com/~r/fcspodcast/~3/hvsaJJ_G66Y/http://feedproxy.google.com/~r/fcspodcast/~3/hisKTiSd6-g/ Learn the basic techniques behind sautéing, searing and pan roasting.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/fhYMPAXj6JE" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/Gldualg1vbE" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/2zQrFYwbfYg" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/qDsTGCKCWfI" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/zfkZtnNEv74" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/5uZbVMZUyfI" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/jW-2KODx7vQ" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/HRbpXdSgaSs" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/HRbpXdSgaSs/ 4CAEE8AC-1CE5-4458-869B-22D8F30860E0-4463-00051FB8F87F1E78-FFA Fri, 25 Jul 2008 16:52:25 -0700 Learn the basic techniques behind sautéing, searing and pan roasting. Learn the basic techniques behind sautéing, searing and pan roasting. 52:35 How to cook, Basic Cooking Technique, Culinary School Podcast Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-5-sauteeing-searing-and-pan-roasting/http://feedproxy.google.com/~r/fcspodcast/~3/fhYMPAXj6JE/http://feedproxy.google.com/~r/fcspodcast/~3/Gldualg1vbE/http://feedproxy.google.com/~r/fcspodcast/~3/2zQrFYwbfYg/http://feedproxy.google.com/~r/fcspodcast/~3/qDsTGCKCWfI/http://feedproxy.google.com/~r/fcspodcast/~3/zfkZtnNEv74/http://feedproxy.google.com/~r/fcspodcast/~3/5uZbVMZUyfI/http://feedproxy.google.com/~r/fcspodcast/~3/jW-2KODx7vQ/ Learn the science and technique behind how to properly braise, poach and roast.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/WO5wYY6AsQw" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/eVWNkeJIpIo" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/UVj0K0r-2gY" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/2Fj065Jm9iU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/W6Uvfn6FWE0" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/1rqj85ZbCZ4" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/2Q7ilSv6dnw" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/AcSbdVJ65D8" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/AcSbdVJ65D8/ 6991C5FB-CB41-48CD-9613-3E42A06EA3DD-4463-00051FE2BBFED521-FFA Thu, 21 Aug 2008 16:55:25 -0700 Learn the science and technique behind how to properly braise, poach and roast. Learn the science and technique behind how to properly braise, poach and roast. 48:23 How to cook, Culinary School Podcast, Basic Cooking Techniques Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-6-braising-poaching-roasting/http://feedproxy.google.com/~r/fcspodcast/~3/WO5wYY6AsQw/http://feedproxy.google.com/~r/fcspodcast/~3/eVWNkeJIpIo/http://feedproxy.google.com/~r/fcspodcast/~3/UVj0K0r-2gY/http://feedproxy.google.com/~r/fcspodcast/~3/2Fj065Jm9iU/http://feedproxy.google.com/~r/fcspodcast/~3/W6Uvfn6FWE0/http://feedproxy.google.com/~r/fcspodcast/~3/1rqj85ZbCZ4/http://feedproxy.google.com/~r/fcspodcast/~3/2Q7ilSv6dnw/ Basic technique behind frying, confit and deep fat poaching.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/bfyq4D84uB8" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/u4RSNR1UqR4" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/dSg4zd07tjw" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/XsFU-_9vLHs" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/qbyLlb6nfXk" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/aH3ocbbkpEU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/K1HvTdoBfgI" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/LbQYUUsKM5Q" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/LbQYUUsKM5Q/ 287777C7-BE05-4653-ADD4-DBAD5625E7A8-4463-000520054D6B6C77-FFA Wed, 17 Sep 2008 16:57:53 -0700 Basic technique behind frying, confit and deep fat poaching. Basic technique behind frying, confit and deep fat poaching. 51:28 How to cook, Culinary Schools Podcast Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-7-frying-confit-and-deep-fat-poaching/http://feedproxy.google.com/~r/fcspodcast/~3/bfyq4D84uB8/http://feedproxy.google.com/~r/fcspodcast/~3/u4RSNR1UqR4/http://feedproxy.google.com/~r/fcspodcast/~3/dSg4zd07tjw/http://feedproxy.google.com/~r/fcspodcast/~3/XsFU-_9vLHs/http://feedproxy.google.com/~r/fcspodcast/~3/qbyLlb6nfXk/http://feedproxy.google.com/~r/fcspodcast/~3/aH3ocbbkpEU/http://feedproxy.google.com/~r/fcspodcast/~3/K1HvTdoBfgI/ Learn how to make hollandaise and its derivatives including mayonnaise and aioli in part one of the five part Mother Sauce Series.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/r9vVqLwhDHM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/gHM4cuU-0_M" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/UD3C0tJJ3Po" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/jZP1e13S37E" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/n9FQddGPbC4" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/kfw6UXvHftk" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/WzhEbQ9qTa8" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/2r_0aXMyzGY" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/2r_0aXMyzGY/ B8C799D0-8A1E-437A-878B-86160E594F3F-4463-00052021D5DE92BA-FFA Sat, 11 Oct 2008 17:24:18 -0700 Learn how to make hollandaise and its derivatives including mayonnaise and aioli in part one of the five part Mother Sauce Series. Learn how to make hollandaise and its derivatives including mayonnaise and aioli in part one of the five part Mother Sauce Series. 46:31 Mother Suaces, Hollandaise, Five French Mother Sauces, Cooking Podcast, How to cook Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-8-hollandaise-sauce-part-1-of-the-mother-sauce-series/http://feedproxy.google.com/~r/fcspodcast/~3/r9vVqLwhDHM/http://feedproxy.google.com/~r/fcspodcast/~3/gHM4cuU-0_M/http://feedproxy.google.com/~r/fcspodcast/~3/UD3C0tJJ3Po/http://feedproxy.google.com/~r/fcspodcast/~3/jZP1e13S37E/http://feedproxy.google.com/~r/fcspodcast/~3/n9FQddGPbC4/http://feedproxy.google.com/~r/fcspodcast/~3/kfw6UXvHftk/http://feedproxy.google.com/~r/fcspodcast/~3/WzhEbQ9qTa8/ How to make Veloute Sauce and it's secondary sauces including Sauce Supreme, Sauce Allemande, and Sauce Vin Blanc. Part two in the five part Mother Sauce Series.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/3CrMHk3P8Ik" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/aRFCug75MOU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/6bRRHJcPLOA" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/_8r9DEBFyys" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/F5sKNbUqeTU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/hE6GwgxF1NU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/CXarW6--odo" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/7Idju7L2gr0" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/7Idju7L2gr0/ C1682D2E-7771-4CFB-8CE2-B76027A2D5B1-4463-0005204CDE20538B-FFA Fri, 17 Oct 2008 17:24:38 -0700 How to make Veloute Sauce and it's secondary sauces including Sauce Supreme, Sauce Allemande, and Sauce Vin Blanc. Part two in the five part Mother Sauce Series. How to make Veloute Sauce and it's secondary sauces including Sauce Supreme, Sauce Allemande, and Sauce Vin Blanc. Part two in the five part Mother Sauce Series. 35:45 Veloute Sauce, Five French Mother Sauces, Culinary Schools Podcast Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-9-sauce-veloute-mother-sauce-series-part-two/http://feedproxy.google.com/~r/fcspodcast/~3/3CrMHk3P8Ik/http://feedproxy.google.com/~r/fcspodcast/~3/aRFCug75MOU/http://feedproxy.google.com/~r/fcspodcast/~3/6bRRHJcPLOA/http://feedproxy.google.com/~r/fcspodcast/~3/_8r9DEBFyys/http://feedproxy.google.com/~r/fcspodcast/~3/F5sKNbUqeTU/http://feedproxy.google.com/~r/fcspodcast/~3/hE6GwgxF1NU/http://feedproxy.google.com/~r/fcspodcast/~3/CXarW6--odo/ How to make Bechamel and its derivatives including Mornay, Mustard, and Cream Sauce.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/lk-oMqEQ5LQ" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/pGtr87Y337M" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/epKNVk8WACE" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/RUVbiwr9--0" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/CHzKPBanHDc" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/fJgmWB6L9eU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/lr8elQv1bZs" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/TYTxxsUfzmk" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/TYTxxsUfzmk/ 8B8D09E2-1959-40B3-9270-8CBFCE5BECAC-4463-0005207869FCCECC-FFA Thu, 23 Oct 2008 17:24:55 -0700 How to make Bechamel and its derivatives including Mornay, Mustard, and Cream Sauce. How to make Bechamel and its derivatives including Mornay, Mustard, and Cream Sauce. 54:32 Bechamel, Five French Mother Sauces, Culinar Schools Podcast, How To Cook Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-10-bechamel-part-three-in-the-mother-sauce-series/http://feedproxy.google.com/~r/fcspodcast/~3/lk-oMqEQ5LQ/http://feedproxy.google.com/~r/fcspodcast/~3/pGtr87Y337M/http://feedproxy.google.com/~r/fcspodcast/~3/epKNVk8WACE/http://feedproxy.google.com/~r/fcspodcast/~3/RUVbiwr9--0/http://feedproxy.google.com/~r/fcspodcast/~3/CHzKPBanHDc/http://feedproxy.google.com/~r/fcspodcast/~3/fJgmWB6L9eU/http://feedproxy.google.com/~r/fcspodcast/~3/lr8elQv1bZs/ Learn the classical preparation of tomato sauce.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/SuYQSrDgx_k" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/weCfg19-Gow" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/mt3c3hGdWFs" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/ljnrzz5IJIw" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/jNQaDibCsYk" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/XScm7ZwbOXA" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/SWO5seYM9ao" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/SUGVWoVZg0A" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/SUGVWoVZg0A/ 276AC290-2889-49B3-BDFB-BE44E323A19E-4463-000520A17AADBEEE-FFA Mon, 03 Nov 2008 16:25:23 -0800 Learn the classical preparation of tomato sauce. Learn the classical preparation of tomato sauce. 54:40 How To Cook, Tomato Sauce, Five French Mother Sauces Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-11-tomato-sauce-part-4-in-the-french-mother-sauce-series/http://feedproxy.google.com/~r/fcspodcast/~3/SuYQSrDgx_k/http://feedproxy.google.com/~r/fcspodcast/~3/weCfg19-Gow/http://feedproxy.google.com/~r/fcspodcast/~3/mt3c3hGdWFs/http://feedproxy.google.com/~r/fcspodcast/~3/ljnrzz5IJIw/http://feedproxy.google.com/~r/fcspodcast/~3/jNQaDibCsYk/http://feedproxy.google.com/~r/fcspodcast/~3/XScm7ZwbOXA/http://feedproxy.google.com/~r/fcspodcast/~3/SWO5seYM9ao/ Learn how to make classical Espagnole, which is the mother sauce of gravies, reductions and other meat based sauces.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/mbsl0XuHr7U" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/lUU6iRXEyDs" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/bN3z7NvxJnI" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/JyG1XnVVVe4" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/44qmrxMdssE" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/RQDOfDYWVcM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/AfK_E70Pm0Y" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/hTQOZyQCGmI" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/hTQOZyQCGmI/ 36D7D322-CBBE-40DD-8246-24196A5DD609-4463-000520CAF1DFE665-FFA Tue, 18 Nov 2008 16:25:40 -0800 Learn how to make classical Espagnole, which is the mother sauce of gravies, reductions and other meat based sauces. Learn how to make classical Espagnole, which is the mother sauce of gravies, reductions and other meat based sauces. 39:12 Five French Mother Sauces, Culinary School Podcast Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-12-sauce-espagnole-mother-sauce-series-part-five/http://feedproxy.google.com/~r/fcspodcast/~3/mbsl0XuHr7U/http://feedproxy.google.com/~r/fcspodcast/~3/lUU6iRXEyDs/http://feedproxy.google.com/~r/fcspodcast/~3/bN3z7NvxJnI/http://feedproxy.google.com/~r/fcspodcast/~3/JyG1XnVVVe4/http://feedproxy.google.com/~r/fcspodcast/~3/44qmrxMdssE/http://feedproxy.google.com/~r/fcspodcast/~3/RQDOfDYWVcM/http://feedproxy.google.com/~r/fcspodcast/~3/AfK_E70Pm0Y/ Your cooking questions are answered!<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/vNeglSv1SvQ" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/yhxdzAi-WSI" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/2Y4Wx89kK8k" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/tM1Y89X2fXk" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/oOo5eouJhKM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/dnszBwu8_hQ" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/d93y1AQgrrw" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/VdAldjGAkDQ" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/VdAldjGAkDQ/ DB5F7005-4CD9-4F6F-B260-5393328F286D-4463-000520F893549E7B-FFA Tue, 06 Jan 2009 16:15:18 -0800 Your cooking questions are answered! Your cooking questions are answered! 47:55 How to cook, Culinary School Podcast Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-13-listener-questions-answered/http://feedproxy.google.com/~r/fcspodcast/~3/vNeglSv1SvQ/http://feedproxy.google.com/~r/fcspodcast/~3/yhxdzAi-WSI/http://feedproxy.google.com/~r/fcspodcast/~3/2Y4Wx89kK8k/http://feedproxy.google.com/~r/fcspodcast/~3/tM1Y89X2fXk/http://feedproxy.google.com/~r/fcspodcast/~3/oOo5eouJhKM/http://feedproxy.google.com/~r/fcspodcast/~3/dnszBwu8_hQ/http://feedproxy.google.com/~r/fcspodcast/~3/d93y1AQgrrw/ Learn how to choose and classify salad greens and the proper technique for creating a killer vinaigrette.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/zJev342LIA8" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/EN0g98CRRIM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/74J6tmE2pyc" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/ZFa8nC11VCs" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/FYX2PB3XroY" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/-sqFRTTuLQw" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/MwiNNFsvXC8" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/LcGjxcIvrIA" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/LcGjxcIvrIA/ 87F31A0F-4EA9-4322-B71D-7D26FE783DA9-4463-00052113346CA5DA-FFA Wed, 28 Jan 2009 16:17:12 -0800 Learn how to choose and classify salad greens and the proper technique for creating a killer vinaigrette. Learn how to choose and classify salad greens and the proper technique for creating a killer vinaigrette. 48:42 How to cook, salad, vinaigrette, culinary schools podcast Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-14-salad-greens-and-vinaigrettes/http://feedproxy.google.com/~r/fcspodcast/~3/zJev342LIA8/http://feedproxy.google.com/~r/fcspodcast/~3/EN0g98CRRIM/http://feedproxy.google.com/~r/fcspodcast/~3/74J6tmE2pyc/http://feedproxy.google.com/~r/fcspodcast/~3/ZFa8nC11VCs/http://feedproxy.google.com/~r/fcspodcast/~3/FYX2PB3XroY/http://feedproxy.google.com/~r/fcspodcast/~3/-sqFRTTuLQw/http://feedproxy.google.com/~r/fcspodcast/~3/MwiNNFsvXC8/ Learn the history and techniques behind classic American salads including the Caesar, Louis and Cobb. Also learn how to make a creamy dressing, and the proper flavor structure to use.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/lH-d0OvBJM4" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/sOUcOdR3das" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/M2AP-NHq72U" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/Gz_eHtQh-Sc" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/2E3N1m2Ys7c" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/8UKPbbjtQ-M" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/ngPhh9jJ2Oo" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/E_bPfxmOKOY" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/E_bPfxmOKOY/ 6F9A7D93-0AA7-4A00-A2E8-1502766AFED2-4463-00052137D5BE1FE1-FFA Mon, 23 Mar 2009 16:19:50 -0700 Learn the history and techniques behind classic American salads including the Caesar, Louis and Cobb. Also learn how to make a creamy dressing, and the proper flavor structure to use. Learn the history and techniques behind classic American salads including the Caesar, Louis and Cobb. Also learn how to make a creamy dressing, and the proper flavor structure to use. 49:27 Culinary School, How to make caesar salad, Cooking Podcast, How to cook Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-15-classical-salads-and-creamy-dressings/http://feedproxy.google.com/~r/fcspodcast/~3/lH-d0OvBJM4/http://feedproxy.google.com/~r/fcspodcast/~3/sOUcOdR3das/http://feedproxy.google.com/~r/fcspodcast/~3/M2AP-NHq72U/http://feedproxy.google.com/~r/fcspodcast/~3/Gz_eHtQh-Sc/http://feedproxy.google.com/~r/fcspodcast/~3/2E3N1m2Ys7c/http://feedproxy.google.com/~r/fcspodcast/~3/8UKPbbjtQ-M/http://feedproxy.google.com/~r/fcspodcast/~3/ngPhh9jJ2Oo/ Learn the secrets behind making a composed salad, including the understanding of complementary flavors and textures. Also, learn how to plate your composed salad for maximum eye appeal.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/m1xdVw2ZMiU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/_0bdJucV4lU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/zwGvEE0ncwA" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/1lxdaff8BSM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/T-fbdL68bRM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/9v-BE8TTrag" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/4Lx7YF19T1U" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/HXMi4mdfvZ0" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/HXMi4mdfvZ0/ http://freeculinaryschool.com/podcast/FCS-Episode-16.mp3 Mon, 27 Apr 2009 04:00:00 -0700 Learn the secrets behind making a composed salad, including the understanding of complementary flavors and textures. Also, learn how to plate your composed salad for maximum eye appeal. Learn the secrets behind making a composed salad, including the understanding of complementary flavors and textures. Also, learn how to plate your composed salad for maximum eye appeal. 35:59 Culinary School, Salads, How to cook podcast Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-16-composed-salads/http://feedproxy.google.com/~r/fcspodcast/~3/m1xdVw2ZMiU/http://feedproxy.google.com/~r/fcspodcast/~3/_0bdJucV4lU/http://feedproxy.google.com/~r/fcspodcast/~3/zwGvEE0ncwA/http://feedproxy.google.com/~r/fcspodcast/~3/1lxdaff8BSM/http://feedproxy.google.com/~r/fcspodcast/~3/T-fbdL68bRM/http://feedproxy.google.com/~r/fcspodcast/~3/9v-BE8TTrag/http://feedproxy.google.com/~r/fcspodcast/~3/4Lx7YF19T1U/ Watch as Chef Jacob walks you through the process of making an eye appealing composed salad.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/m1xdVw2ZMiU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/_0bdJucV4lU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/zwGvEE0ncwA" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/1lxdaff8BSM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/T-fbdL68bRM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/9v-BE8TTrag" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/4Lx7YF19T1U" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/HXMi4mdfvZ0" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/HXMi4mdfvZ0/ http://freeculinaryschool.com/podcast/FCS-Episode-16.m4v Mon, 27 Apr 2009 04:00:00 -0700 Watch as Chef Jacob walks you through the process of making an eye appealing composed salad. Learn the secrets behind making a composed salad, including the understanding of complementary flavors and textures. Also, learn how to plate your composed salad for maximum eye appeal. 5:28 Culinary School, Salads, How to cook podcast Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-16-composed-salads/http://feedproxy.google.com/~r/fcspodcast/~3/m1xdVw2ZMiU/http://feedproxy.google.com/~r/fcspodcast/~3/_0bdJucV4lU/http://feedproxy.google.com/~r/fcspodcast/~3/zwGvEE0ncwA/http://feedproxy.google.com/~r/fcspodcast/~3/1lxdaff8BSM/http://feedproxy.google.com/~r/fcspodcast/~3/T-fbdL68bRM/http://feedproxy.google.com/~r/fcspodcast/~3/9v-BE8TTrag/http://feedproxy.google.com/~r/fcspodcast/~3/4Lx7YF19T1U/ Basic composition of one bite hors d'oeuvre.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/m1xdVw2ZMiU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/_0bdJucV4lU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/zwGvEE0ncwA" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/1lxdaff8BSM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/T-fbdL68bRM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/9v-BE8TTrag" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/4Lx7YF19T1U" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/HXMi4mdfvZ0" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/HXMi4mdfvZ0/ http://freeculinaryschool.com/podcast/FCS-Episode-17.mp3 Mon, 1 Jun 2009 04:00:00 -0700 Basic composition of one bite hors d'oeuvre. Basic composition of one bite hors d'oeuvre. 34:33 Culinary School, Garde Manger, How To Cook Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-16-composed-salads/http://feedproxy.google.com/~r/fcspodcast/~3/m1xdVw2ZMiU/http://feedproxy.google.com/~r/fcspodcast/~3/_0bdJucV4lU/http://feedproxy.google.com/~r/fcspodcast/~3/zwGvEE0ncwA/http://feedproxy.google.com/~r/fcspodcast/~3/1lxdaff8BSM/http://feedproxy.google.com/~r/fcspodcast/~3/T-fbdL68bRM/http://feedproxy.google.com/~r/fcspodcast/~3/9v-BE8TTrag/http://feedproxy.google.com/~r/fcspodcast/~3/4Lx7YF19T1U/ Intro to baking artisan breads discussing Sourdough Starters, Pre-Ferments, Different types of yeast and flour avaible.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/wBMnV0xAYFE" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/EQmCfWfkFEU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/VrImkZ8apY4" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/mpWYx8ZZIOw" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/yb-hJR93mig" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/jj_efePfiQ4" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/kSGadqJeJaY" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/mPyLuu1scb4" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/mPyLuu1scb4/ http://freeculinaryschool.com/podcast/FCS-Episode-18.mp3 Tue, 22 Sep 2009 04:00:00 -0700 Intro to baking artisan breads discussing Sourdough Starters, Pre-Ferments, Different types of yeast and flour avaible. Intro to baking artisan breads discussing Sourdough Starters, Pre-Ferments, Different types of yeast and flour avaible. 46:03 Culinary School, Bread Baking, How to Cook Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-18-sourdough-starters-and-pre-ferments/http://feedproxy.google.com/~r/fcspodcast/~3/wBMnV0xAYFE/http://feedproxy.google.com/~r/fcspodcast/~3/EQmCfWfkFEU/http://feedproxy.google.com/~r/fcspodcast/~3/VrImkZ8apY4/http://feedproxy.google.com/~r/fcspodcast/~3/mpWYx8ZZIOw/http://feedproxy.google.com/~r/fcspodcast/~3/yb-hJR93mig/http://feedproxy.google.com/~r/fcspodcast/~3/jj_efePfiQ4/http://feedproxy.google.com/~r/fcspodcast/~3/kSGadqJeJaY/ You questions on sourdough starters and bread are answered!<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/_fAQ2IU7fEc" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/x-1L9zFnY_Q" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/qJ7a-k9sg5E" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/Ch6awWszxDU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/6Iyo509zIJM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/wWzGUx1w_44" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/Pe7G5441kEA" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/M2b8q-RYXPk" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/M2b8q-RYXPk/ http://freeculinaryschool.com/podcast/FCS-Episode-19.mp3 Tue, 6 Oct 2009 04:00:00 -0700 You questions on sourdough starters and bread are answered! You questions on sourdough starters and bread are answered! 53:59 Culinary School, Bread Baking, How to Cook, Sourdough Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-19-sourdough-qa/http://feedproxy.google.com/~r/fcspodcast/~3/_fAQ2IU7fEc/http://feedproxy.google.com/~r/fcspodcast/~3/x-1L9zFnY_Q/http://feedproxy.google.com/~r/fcspodcast/~3/qJ7a-k9sg5E/http://feedproxy.google.com/~r/fcspodcast/~3/Ch6awWszxDU/http://feedproxy.google.com/~r/fcspodcast/~3/6Iyo509zIJM/http://feedproxy.google.com/~r/fcspodcast/~3/wWzGUx1w_44/http://feedproxy.google.com/~r/fcspodcast/~3/Pe7G5441kEA/ An in depth look at the techniques and science used to make sourdough bread with great crust and crumb<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/nwo6X3ceTOw" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/Q18-zuAAZwU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/Jw7wrRqyq-w" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/BVi5RIzeApo" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/1PHAq03PGlQ" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/KvCwfoPK3Xw" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/Pk5DTjqMMmU" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/uPnQ5kE6tMk" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/uPnQ5kE6tMk/ http://freeculinaryschool.com/podcast/FCS-Episode-20.mp3 Sun, 11 Oct 2009 04:00:00 -0700 An in depth look at the techniques and science used to make sourdough bread with great crust and crumb An in depth look at the techniques and science used to make sourdough bread with great crust and crumb 47:19 Culinary School, Bread Baking, How to Cook, Sourdough Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-20-how-to-make-sourdough-bread/http://feedproxy.google.com/~r/fcspodcast/~3/nwo6X3ceTOw/http://feedproxy.google.com/~r/fcspodcast/~3/Q18-zuAAZwU/http://feedproxy.google.com/~r/fcspodcast/~3/Jw7wrRqyq-w/http://feedproxy.google.com/~r/fcspodcast/~3/BVi5RIzeApo/http://feedproxy.google.com/~r/fcspodcast/~3/1PHAq03PGlQ/http://feedproxy.google.com/~r/fcspodcast/~3/KvCwfoPK3Xw/http://feedproxy.google.com/~r/fcspodcast/~3/Pk5DTjqMMmU/ Part one in a two part vidoe detailing how to mix, shape and bake sourdough bread using a poolish sourdough starter.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/J7AWVuYqNJM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/N0xsg9KXu9I" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/8-FUSb8-K3s" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/9cuqEPJvgS8" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/PmznsvKg04w" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/OwFLVoMSZj8" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/HXpsqqkU23M" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/3APvo1iwbHo" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/3APvo1iwbHo/ http://freeculinaryschool.com/podcast/FCS-Episode-21-Part-1.m4v Mon, 12 Oct 2009 04:00:00 -0700 Part one in a two part vidoe detailing how to mix, shape and bake sourdough bread using a poolish sourdough starter. Part one in a two part vidoe detailing how to mix, shape and bake sourdough bread using a poolish sourdough starter. 9:35 Sourdough Bread, Baking, Poolish Starter, How To Cook Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-21-mixing-shaping-and-baking-sourdough-bread-video/http://feedproxy.google.com/~r/fcspodcast/~3/J7AWVuYqNJM/http://feedproxy.google.com/~r/fcspodcast/~3/N0xsg9KXu9I/http://feedproxy.google.com/~r/fcspodcast/~3/8-FUSb8-K3s/http://feedproxy.google.com/~r/fcspodcast/~3/9cuqEPJvgS8/http://feedproxy.google.com/~r/fcspodcast/~3/PmznsvKg04w/http://feedproxy.google.com/~r/fcspodcast/~3/OwFLVoMSZj8/http://feedproxy.google.com/~r/fcspodcast/~3/HXpsqqkU23M/ Part 2 in a two part vidoe detailing how to mix, shape and bake sourdough bread using a poolish sourdough starter.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/J7AWVuYqNJM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/N0xsg9KXu9I" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/8-FUSb8-K3s" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/9cuqEPJvgS8" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/PmznsvKg04w" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/OwFLVoMSZj8" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/HXpsqqkU23M" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/3APvo1iwbHo" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/3APvo1iwbHo/ http://freeculinaryschool.com/podcast/FCS-Episode-21-Part-2.m4v Tue, 13 Oct 2009 04:00:00 -0700 Part 2 in a two part vidoe detailing how to mix, shape and bake sourdough bread using a poolish sourdough starter. Part 2 in a two part vidoe detailing how to mix, shape and bake sourdough bread using a poolish sourdough starter. 8:45 Sourdough Bread, Baking, Poolish Starter, How To Cook Free Culinary School.com no http://freeculinaryschool.com/fcs-episode-21-mixing-shaping-and-baking-sourdough-bread-video/http://feedproxy.google.com/~r/fcspodcast/~3/J7AWVuYqNJM/http://feedproxy.google.com/~r/fcspodcast/~3/N0xsg9KXu9I/http://feedproxy.google.com/~r/fcspodcast/~3/8-FUSb8-K3s/http://feedproxy.google.com/~r/fcspodcast/~3/9cuqEPJvgS8/http://feedproxy.google.com/~r/fcspodcast/~3/PmznsvKg04w/http://feedproxy.google.com/~r/fcspodcast/~3/OwFLVoMSZj8/http://feedproxy.google.com/~r/fcspodcast/~3/HXpsqqkU23M/ Learn how to make a great baguette in a home kitchen using classic techniques and methodology.<img src="http://feeds.feedburner.com/~r/fcspodcast/~4/cH_ksKVP1FM" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/AZpYFnwjx8M" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/mzfR-N5P_Q8" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/o4QqZFFZDW0" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/C-a_9r6_w0g" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/K-TXJsvTAqI" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/szDE97RmVes" height="1" width="1"/><img src="http://feeds.feedburner.com/~r/fcspodcast/~4/prL9-FshZXM" height="1" width="1"/> http://feedproxy.google.com/~r/fcspodcast/~3/prL9-FshZXM/ http://freeculinaryschool.com/podcast/FCS-Episode-22.m4v Mon, 9 Nov 2009 04:00:00 -0700 Learn how to make a great baguette in a home kitchen using classic techniques and methodology. Learn how to make a great baguette in a home kitchen using classic techniques and methodology. 10:35 Baguette, How To Cook, How To Bake Free Culinary School.com no http://freeculinaryschool.com/baguette/http://feedproxy.google.com/~r/fcspodcast/~3/cH_ksKVP1FM/http://feedproxy.google.com/~r/fcspodcast/~3/AZpYFnwjx8M/http://feedproxy.google.com/~r/fcspodcast/~3/mzfR-N5P_Q8/http://feedproxy.google.com/~r/fcspodcast/~3/o4QqZFFZDW0/http://feedproxy.google.com/~r/fcspodcast/~3/C-a_9r6_w0g/http://feedproxy.google.com/~r/fcspodcast/~3/K-TXJsvTAqI/http://feedproxy.google.com/~r/fcspodcast/~3/szDE97RmVes/ Free Culinary School.comnonadultFree Culinary School Podcastnonadultnonadultnonadultnonadultnonadultnonadultnonadult