Jules (koken23) wrote in thequestionclub,
Jules
koken23
thequestionclub

I'm a chef.

In one of the LJ comms I'm in, I do a column where I talk about where your food comes from, how to choose good quality produce, looking after your equipment, which cut of meat or variety of a certain vegetable is best for particular things and why, how to store things, how to do certain techniques like filleting fish or boning a chicken...anything a cook could conceivably want to know and not be sure about.

So far, I've done columns on
- Salmon
- Flatfish
- Rabbit
- Choosing and caring for your knives

What should I cover next?
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