Author: Kimberly Schaub

Contact

Have thoughts, questions, or suggestions for places to review, or want information about specific topics? Contact me at kimthechef@gmail.com. Follow me on Facebook and Twitter, too! @Peas On Moss.

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I’m going to learn to cook!

On Thursday, I received the following email! I had actually given up on getting enrolled this Spring Quarter because I heard the waiting list was really long, but here it is!(I removed some text from the email, as it wasn’t very exciting to read)So, I’m heading to the campus this week to get signed up for classes and to get my Post 9/11 Montgomery GI Bill application on its way. I’m grateful to the administration to changing the qualifications for those who can apply for benefits. I hope I can use it to pay for the culinary program and...

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Resources

I surround myself with people who know better than I do. Why? Because I am learning from them. I have grown as a writer, a cook, and a consumer by reading their writings, trying their recipes, and exploring new places. Cooking n Eating Small wallet, Big appetite Rouxbe Cooking School Openly Balanced Gluten Free Girl Pamela’s...

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Peas what?

So you might wonder, what’s with the name? Who wants peas on their moss? Well, it’s a play on words and alliteration (Thanks, Mrs. Sanford). Mise en place is a French word that is used in the culinary world as a description of the organization of equipment and/or ingredients used in food preparation or service. Having your items laid out and ready for use makes an efficient use of time and effort. I don’t always have a mise en place when I’m getting ready to cook, but it sure makes it easy if I were to take the time to do that preparation in advance. We even have a mise en place at Seastar Seattle, where I am a maitre d’. That area, for my purposes, has flatware, knives, plates, soy sauce, chopsticks, and trays for us to prepare guests’ tables and for the different courses. By having the items in the Front of the House, we don’t have to keep running back to the dish pit and risk crashing into a very busy chef. Convenient, ey? My mom used to poke fun at me because I always had items arranged in their places, including my textbooks (arranged by class period order), my cds (arranged by singer then album), and my files (arranged alphabetically, how else?). Sometimes I organized by my intended use (baking items with baking items and...

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Cooking Notes

Recipes on this site are designed for your enjoyment, and they were created in a home kitchen using an electric stove and a 5 qt slow cooker, but no microwave. The recipes are my property, and proper attribution to the inspiration to my recipes is given as often as possible. I request that you do the same if you duplicate or share the recipe. Cooking times are approximate. Time dedicated to the recipes also varies. Measurements are usually eyeballed, but, as I am learning, it’s important to note because sometimes the recipes turn out 100s of times better when I actually stick to the recipe! Food safety should always be adhered to: Poultry must be cooked to 165 degrees Fahrenheit, as should casseroles and any reheated leftover food. Meat, pork, fish, seafood, egg products should be cooked to 145 degrees. It’s best to use a food thermometer to tell if the dish is properly cooked, although there are tried-and-true signals that food is close to the correct temperature. Keep hot food hot and cold food cold until you’re absolutely ready to use it or serve it. Be sure to wash your hands and your equipment thoroughly prior to and after use. Cross-contamination from our hands to our food is the most common way to spread disease, so combat it by washing hands. You really can’t wash your hands too...

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