"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Advice Recipe

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This recipe for Advice, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Powell
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
A hamburger and french fry girl in North Carolina, I found myself as a fresh college graduate managing the gourmet food department at Bloomingdale's in New York City. It was a journey with food that would grow as, indeed, I have. While managing a chain of food stores, my employer paid for me to go to Peter Cump's Cooking School. While we learned many techniques and recipes, the most important thing I learned was "mis en place"; have everything in place before you start cooking. Look at the ingredient list and required pans/tools and get everything out before you begin. Chop whatever needs to be chopped, measure out the ingredients. Every recipe will go more smoothly if you adhere to this simple rule. Many a time I've been in the process of "mis en place" only to find I was lacking a key ingredient. It is much better to find this out BEFORE you have already sautéed the onions or brought egg whites to stiff peaks.

Directions:
Directions:
Many a great cook knows this intuitively. I had to learn the hard way!

 

 

 

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