Tag Archives: kookstudio
Sunday, March 21, 2010 23:13
Posted in Food and Drink, Kookstudio Amsterdam 12 comments
 Remember when we had one of the first Daring Cooks challenges and one of the things we had to do was to clean a squid?? Remember how incredibly wrong mine went?? (if not, you can read about it here… But don’t say I didn’t warn you!) Ever since that first very frightful (haha, well… ok...
Posted in Food and Drink, Kookstudio Amsterdam
Tags: fish, kookstdio amsterdam, kookstudio
peter - March 22, 2010 - 15:20
Simone, this would be one of my favourite classes…fish! I too recently steamed a dorade, another fab way to enjoy fish. I used a bamboo steamer. [Reply] 
Jenn AKA The Leftover Queen - March 22, 2010 - 20:13
Those are some beautiful looking fishes! And good for you for learning to clean squid! [Reply] 
A Canadian Foodie - March 23, 2010 - 00:45
This looks incredible. Is this just a one day class…? I need to go and read again to see where it is and how I could register should I ever visit Europe again. I would die to take each of these classes. Hands on. Practical. Excellent produce to work with. Outstanding learning experience. Thank you for sharing. The photos are deadly. I can smell the sea from here. [Reply] 
Olga @ MangoTomato - March 23, 2010 - 02:06
You are so brave, Simone! [Reply] 
lisaiscooking - March 23, 2010 - 03:46
I’ve never filleted fish myself or cleaned squid. I’d like to try it–when I have someone to show me what to do! The fish cakes sound great. [Reply] 
nina - March 23, 2010 - 07:56
I think the key to filleting a fish is a sharp knife…you’ll be amazed how many people attempt this with blunt knives. Well done, you did a great job!! [Reply] 
Valérie - March 23, 2010 - 16:32
Haha, yes I do remember that first squid cleaning experiment! Good for you, for learning to master this skill. It’s too bad you don’t like squid… I love it! So you can send some my way, no problem! [Reply] 
Foodjunkie - March 23, 2010 - 19:52
Filleting fish is quite tricky, but I have never tried cleaning squid! [Reply] 
dharson - March 24, 2010 - 09:46
Looks great again. I said to myself that I wanted to cook more fish. So this gives me inspiration. [Reply] 
Trissa - March 24, 2010 - 12:26
The first time I cleaned a squid, it was a huge one and there was a little fish in its belly… ughh… but the end result when you grill it is so fantastic you tend to forget the bad experiences… well… mostly… haha! Can’t wait to see what you cook up in the kitchen! [Reply]
Tuesday, March 16, 2010 09:22
Posted in Food and Drink, Kookstudio Amsterdam 21 comments
 Last saturday it was the second lesson of the cooking course at Kookstudio Amsterdam and the lesson was this time chicken and other fowl. I should have waited with making the stock for the Daring Cooks challenge as I would have had plenty of bones!! But as we all know the date for the Daring...
Posted in Food and Drink, Kookstudio Amsterdam
Tags: chicken, cooking course, kookstudio, kookstudio amsterdam
21 comments
Trissa - March 16, 2010 - 09:40
I thoroughly enjoyed the first cooking lesson series and I think I am a bit like you – the second time around you can really appreciate what you are learning more! Loved the quail video – very informative! [Reply] 
Asha@FSK - March 16, 2010 - 15:30
Love the first snap of you [Reply] 
Ben - March 16, 2010 - 18:44
This is something that I really need to learn and Rob makes it look so easy. We all need time away from the computer, I’ve been needing a lot of that lately, so don’t worry about not including too many words, your pictures always speak for themselves [Reply]
Foodjunkie - March 17, 2010 - 11:03
With all those cooking lessons you will be a pro soon! Plus you look good in an apron… [Reply] 
Chef Aimee - March 17, 2010 - 14:36
I love the photo of all the chicken and fowl piled up for you to start cookin’! Fantastic post! [Reply]
Jenn AKA The Leftover Queen - March 17, 2010 - 16:56
Looks like you are having a great time! [Reply] 
Sarka - March 17, 2010 - 23:37
Fabulous! I must attend a cooking course, looks like so much fun. The video is great, so informative! And the lector looks pretty casual with the quail. [Reply]
Olga @ MangoTomato - March 18, 2010 - 04:32
omg that’s too much poultry for my comfort btw, you need to fold your index finger over when holding a knife (the first photo)…the way you are doing it is not safe: your finger can slip and you can cut yourself. [Reply]  Simone (junglefrog) Reply: You’re right about the knife ofcourse … [Reply] 
Kajal - Aapplemint - March 18, 2010 - 11:27
Heya , nice pic you have up there, looking you thoroughly enjoying what you’re doing. Wow quite a messy job … haha . Love the last image with the flame. [Reply]
A Canadian Foodie - March 18, 2010 - 14:14
Fantastic piece. Than you for sharing this. I really appreciate it as I feel I was almost there for a few moments. I will use this information – and this is what food blogging is all about – the sharing of our lessons and experiences. Of course, yours has the mastery of your amazing photography. Mine will soon – I am taking lessons. I will say it again. Thank you. Thank you for the video and the excellent information today. [Reply] 
Sophie - March 18, 2010 - 16:52
Thanks for sharing this with us!! With all of these multiple cooking lessons you will be knowing a lot more on food, etc. Lucky us! [Reply] 
Michelle - March 20, 2010 - 01:07
That is a lot of poultry! You look like you’re having a blast! [Reply] 
Jamie - March 21, 2010 - 18:17
I love following your cooking classes – you are too funny and it so makes me wish I was taking the class alongside of you! Love the picture of you! Keep it up, girl! [Reply] 
Angela@spinachtiger - March 21, 2010 - 22:10
How fun. I have that same boning knife in the video. Now I just need to learn how to use it. [Reply]
dharson - March 24, 2010 - 09:42
The photo of the chicken and fowl is great. I’ll look at de video later (I’m at work, sssst), I want to see the fire!! [Reply] 
bake in paris - March 24, 2010 - 10:01
So glad looking at your class photos and could really tell that you had great time…… Good for you, so do we get to eat too? Sawadee from Bangkok, [Reply]
Tuesday, March 9, 2010 08:54
Posted in Food and Drink, Kookstudio Amsterdam 9 comments
 Remember when we did the cooking course in Amsterdam at the Kookstudio in March of last year? That was the so called beginners course and we followed the advance course after that but when it was finished we kind of felt we wanted to do some more. The problem is that you can find loads...
Posted in Food and Drink, Kookstudio Amsterdam
Tags: cooking course, kookstudio, kookstudio amsterdam, tauruscook
9 comments
Trissa - March 9, 2010 - 09:19
Fabulous Simone – am a BIG fan of cooking classes and like you – I prefer to learn the whys and why nots rather than following a recipe. Can’t wait to see what this series of lessons brings us. [Reply] 
Peter G @ Souvlaki For The Soul - March 9, 2010 - 09:40
Good on you for giving it another go Simone…it will only just re-enforce what you have already learnt in the last year. Like Trissa, I look forward to seeing your series of lessons through. [Reply]
Ben - March 9, 2010 - 15:04
It’s been a year alread? Wow! I do remember when you talked about the first course but it seems like a couple of weeks ago. Maybe I am just in denial that time flies! Hehe. I’d like to see how that machine works, but I wouldn’t let it do all the work for me, especially if you can’t taste your creation to adjust seasoning. That is just not right! Hehe. [Reply]
Valérie - March 9, 2010 - 16:27
I’ve haven’t taken a cooking class yet (unless you count that one time, when I was 11 years old – and I certainly didn’t develop an interest in cooking then). I agree that these classes should be about technique, and not just specific recipes. I’d like to take a sushi class. And a class that teaches you to use your knives properly (I actually know one, but it’s always full!). And also a pastry class, something that would help me with presentation… I don’t use many electric gadgets in the kitchen… For example, I always make my cookie/pie/pizza dough by hand, even if I know the Cuisinart food processor gets it done quicker. I actually have a very silly reason: I don’t like cleaning the Cuisinart! Enjoy your class! [Reply] 
Reeni - March 10, 2010 - 23:40
These are my kind of classes too! That machine is very interesting as I’ve never heard of it before. I think I like the old-fashioned approach better! [Reply]
Olga - March 11, 2010 - 02:40
I think it’s so cute that you and Tom take classes together. [Reply]
Sarka - March 12, 2010 - 03:15
Oh, this sounds very interesting. I’d love to take a cooking class. Look forward to see more of what you’ve learned [Reply] 
Nurit - 1 family. friendly. food. - March 12, 2010 - 06:34
Ha, I never heard before of someone who took the same class twice! What a great idea. And a humble one! It makes sense… [Reply] 
Kate at Serendipity - March 12, 2010 - 16:56
I’d take a class like that! I have never heard of that machine, but I can’t imagine buying it–it would take all the fun out of cooking, I’m thinking… Croquettes, though. YUM! Great photos. [Reply]
Wednesday, November 18, 2009 09:40
Posted in Food and Drink, Kookstudio Amsterdam 36 comments
 Let me first start by saying that this post is not for the faint of heart as some of the photos are quite bloody. If you are a vegan or vegetarian probably best not to read on! If you are – however- interested in finding out how to skin a hare then please read on.....
Posted in Food and Drink, Kookstudio Amsterdam
Tags: amsterdam, cookingcourse, duck, game meat, game meats, hare, kookstudio, preparing a hare, skinning a hare
36 comments
nina - November 18, 2009 - 11:20
Simone, I love meat, but skinning that hare is just something I hope I would never have to do!!!! Lovely pictures though!!! [Reply]
FoodJunkie - November 18, 2009 - 11:22
WOW! What a lesson indeed. I am trying to get over my squemish-ness as I truly believe one has to be able to prepare the foodstuffs one likes, but I am a long way from skinning a hare. I am sure the stench was terrible, but french cheese smells terrible too, but it tastes so good… [Reply] 
Peter G - November 18, 2009 - 11:44
Oh wow! this is fascinating! I can only imagine the aroma. You’ve done a great job with covering all of this Simone…better than a Stephen King novel. It’s a fact of life that the animals we eat do go through some sort of process to arrive on our tables all nice and edible. [Reply] 
Christelle - November 18, 2009 - 19:17
These courses were fab, thank you for sharing them! [Reply] 
Rose - November 18, 2009 - 19:48
Simone, awesome post. I find that so many people want to be ignorant to the fact that their meat comes from an ANIMAL! It’s important to know where your dinner came from so that you have an appropriate respect for the food. GREAT post. I would be a bit squeamish too! [Reply]
Trissa - November 18, 2009 - 21:07
Sorry Simone – I just couldn’t look at some of the pictures but that is because I am super squeamish… but thanks for being so honest in your post – the whole series was really great and I know we are so similar in that we love to learn! Thanks for sharing and I can’t wait for your France series!! [Reply] 
Nutmeg Nanny - November 18, 2009 - 21:50
What a great class you took! Although this post is definitely is not for vegetarians it’s great for people like me who grew up eating game… [Reply] 
Lisa - November 18, 2009 - 22:09
Simone, that class looks and sounds like it was so much, not to mention a wealth of info, although I’ve never eaten rabbit and I’m not a ‘game’ person in general – always tastes too well, ‘gamey’ lol. Regardless, great photos and write up [Reply] 
Kitchen Butterfly - November 18, 2009 - 23:34
I really must venture to Amsterdam one of these days….lovely looking birds! [Reply]
Ben - November 19, 2009 - 03:48
Oh poor little creatures [Reply] Simone (junglefrog) Reply: Now that would be an interesting scene for a horror movie… bunnies getting back at the humans for being so evil to eat them.. [Reply] 
Cristie - November 19, 2009 - 04:39
That’s quite a lesson. I’ll never whine about cutting up a chicken again. This is what WHOLE FOOD is all about! [Reply] 
anncoo - November 19, 2009 - 07:08
I am just reading your post by not looking at the pictures. Had tried hare meat before and that’s the only once. [Reply]
Sophie - November 19, 2009 - 10:46
A georgous post this is!!! I love game but I don’t clean it!! I let the butcher do it! I love wild duck, rabbit, goose, dear,… MMMMMMMMMM!! [Reply]
Valérie - November 19, 2009 - 15:45
I’m not a vegetarian by any means, but… I’m sorry, I couldn’t bring myself to look at the pictures! You have to understand, Q-Tip (my pet rabbit) is right next to me! I’ve eaten rabbit before, and liked it, but it just feels a little weird when I have one as a pet. I guess it’s a little hypocritical of me… Oh, but I’m totally fine with other people eating hare, no problem! I probably will eat it again myself, some day… Anyways, this sounds like such a hardcore cooking class! You must have learnt so much! [Reply] Simone (junglefrog) Reply: Oooo poor Q-tip!! I hope he wasn’t looking at the photos too… I do understand how you feel though; I’ve always had that with horsemeat (I used to do horsebackriding years ago) I can simply not bring myself to eat it.. [Reply] 
Koko - November 19, 2009 - 18:31
Wow. Am I ever proud of you! I don’t think many people, including me, could do that! And the end product looks wonderful. [Reply]
Jamie - November 19, 2009 - 18:45
This post had me snorting with laughter! Too funny, but I can see where a sense of humor would come in handy. And I would stand behind my camera, too, and let the others peel the skin off the poor animals. I guess you had to go through the process if you wanted to cook and eat that fabulous dish! Looks scrumptious! [Reply] 
Rosa - November 19, 2009 - 19:45
Oh, I love game, but rarely get to eat any… Great job and wonderful end products! Cheers, Rosa [Reply]
Nurit - 1 family. friendly. food. - November 19, 2009 - 21:19
I always thought that bunnies are too cute to eat. [Reply] Simone (junglefrog) Reply: O haha… well, you should have seen my face during the entire class!! Not much better! [Reply]
lisaiscooking - November 20, 2009 - 17:06
I’ve seen chickens, rabbits, and fish all prepped for cooking, but I’ve never done the dirty work myself. It definitely makes you appreciate the animal and not want to waste any of it. So true about how a smell can stay in your memory like that. Must have been a very informative class! [Reply]
Kate at Serendipity - November 21, 2009 - 12:19
Simone, thanks for this post. I love what Christelle said about how preparing an animal from start to finish makes you respect the fact that some creature died so that you could have meat. It’s not easy to see, but IMHO it’s important to see if we’re going to eat meat. What a wonderful class you had! Thanks for your message on my blog. It meant a lot. [Reply] 
Wizzythestick - November 22, 2009 - 03:20
Cool class. Having seen animals slaughtered before I am not too squeamish, although it’s one thing to see it done and another to have to do it yourself. I am curious though about the hare hanging for ten days to tenderize the meat. Surely there must be another way other than letting it ‘rot’? [Reply] Simone (junglefrog) Reply: I am not sure if there is another way to tenderize meat but hanging meat and aging it, is considered the best method as you basically let nature do it’ thing. You can eat hare when the meat is ‘younger’ but true game lovers would consider that not as good as letting the meat age for the proper amount of time. The same thing happens to beef for instance… [Reply]
Peter - November 22, 2009 - 12:34
A good post. I think one respects the animal and all its parts when one slaughters and butchers their own meat. People, the meat we eat doesn’t come all neat & packaged at the supermarket. This is bare knuckles food. Embrace it, respect the animal and be thankful for the food on the table and the animal that gave its life to you. [Reply] 
tasteofbeirut - November 23, 2009 - 14:55
Great post! very informative! I used to see goats getting skinned every sunday when we’d go for a picnic in the mountains in Lebanon, and frankly I was not too keen on learning how but this is important and thanks for showing it. [Reply]
Ben - November 23, 2009 - 19:07
I couldn’t agree more with Peter. And I think we all should learn how to butcher our own food. You never know when you are going to need that skill… [Reply] 
Maija - November 23, 2009 - 20:29
I do agree with Peter, but I have to be honest, whenever we have game to butcher in the house, I hide in my room [Reply]
bake in paris - November 24, 2009 - 07:24
Simone, this cooking class seems wonderful except the skinning hare session. I might as well change hare to chicken, just can’t bring myself go through it…. Btw, love the salmon en croute, so happy you are hosting. And lots of wonderful pictures of yours too, love them all! Regards [Reply] 
Iffiz Articles - November 25, 2009 - 01:33
After seeing those pictures, I don’t think I’ll be able to EAT again! [Reply]
Sophie - November 26, 2009 - 12:05
Angela@spinachtiger - November 26, 2009 - 16:33
Nope, I couldn’t do it. You captured the essence of it though and I give it to you for that. I have these cute bunnies that live in my bushes…. [Reply] 
Karine - November 27, 2009 - 02:46
Oh my! What a work! I don’t know if I could make it…. as much as I don’t mind cutting a whole chicken in 8 pieces, as much as I don’t like to touche a turkey of 20 pounds…. and they don’t have their skin on… [Reply] 
pigpigscorner - November 27, 2009 - 17:21
OMG I love my meat but not with fur and feathers attached! [Reply] 
Evelyne@CheapEthnicEatz - December 8, 2009 - 16:20
My vegetarina boyfreind would die seeing this post…I,ll keep it away from him. I love game but this is a new light to see it under. but very fascinating. Your picture with all the game before…looks like thos still lives paintings from the 17th century [Reply]
Wednesday, November 11, 2009 14:17
Posted in Current Affairs, Food and Drink 18 comments
 I have been told many times that a good sauce is very very important in the kitchen. It brings the dish together and adds an extra dimension to it. So our lesson of yesterday was sauce… The base of most good sauces is a good broth, which you – ofcourse – make yourself from whatever...
Posted in Current Affairs, Food and Drink
Tags: kookstudio, kookstudio amsterdam, sauce
18 comments
FoodJunkie - November 11, 2009 - 14:40
Ahhh, sauces! I still haven’t got round to those! Making the broth is all the effort really, although many restaurants buy their demi-glace ready made. It is strange that in greek sole is also called “tongue” (glossa). [Reply] Simone (junglefrog) Reply: It’s true that a lot of restaurants buy their demi-glace ready made, but it is simply not the same as making your own. A lot of the ready made ones contain loads of things that should not be in there, giving it a different taste (or at least so I was told yesterday… [Reply]
anncoo - November 11, 2009 - 15:11
Thank you for sharing, Simone. I would like to keep this in my to do list. [Reply]
lisaiscooking - November 11, 2009 - 15:46
I’d love to learn all the classic French sauces since I’ve only every tried a couple of them. Sounds like a great class! [Reply]
Valérie - November 11, 2009 - 15:50
Gosh, reading this is really making me want to go out there and take a cooking class! I love experimenting on my own, but it would be nice to be told what to do every now and then, to make sure I’m doing it right! And yes, “tong” is “sole” in Dutch. My “Nederlands” is terrible, but I remember learning that word this summer in Belgium! [Reply] Simone (junglefrog) Reply: You really should follow a cooking class Valerie. It is soooo much fun! Thanks for confirming the sole being tong… [Reply]
Maija - November 11, 2009 - 15:57
Oh, thank you so much for this! I love this sauce, but never had the right recipe. [Reply]
nina - November 11, 2009 - 17:12
A good sauce can bring elements of a dish together, but a bad sauce can destroy a meal as well!! Reduce, reduce and reduce again, I think is key!!! Your sauce looks fragrant and so intensely delicious!!! [Reply]
Nutmeg Nanny - November 11, 2009 - 19:07
I wish I could make sauce like this! I’m so jealous you are taking all these classes. The Culinary Institute of America is 5 minutes from my house so I should really look into taking a few classes. [Reply]
Sophie - November 11, 2009 - 20:01
I learned to make a demi – glace in cookery school!! I make it every 3 months & let it cool & put it in the freezer!! That is very useful that way! Beautiful & lovely pictures, Simone!! [Reply] 
lo - November 11, 2009 - 21:32
Love what you’re learning in all of your classes! [Reply]
Trissa - November 12, 2009 - 13:44
Glad to see you back! What a great reminder this post is for me – I usually hate making stocks and sauces (a bit like going to the dentist, you need to do it once in awhile but when you get it over with you know you’re good for quite a long while!) – but it really is the foundation to good cooking. I always remember going to great restaurants and saying “what’s in that sauce?!?!”… I may have to make a batch of stock this weekend after reading this! It’s a pity next week is your last lesson – we were all learning a lot along with you! [Reply] 
Maria Paray - November 13, 2009 - 00:26
I always thought a demi-glace was tons of work that took hours – maybe what I’m thinking of encompasses the making of the broth, also? I would try this, but maybe use a good quality store bought broth – not enough hours in the day right now to make my own broth. I love all the variations possible with the same brown sauce! Thanks for sharing, Simone! [Reply]
Trissa - November 14, 2009 - 10:14
Hi Simone I have given you an award. Please stop by my blog to pick it up. I gave you the award because I think you are super cool and you are so willing to help lousy photographers like me! I also love the fact that you do a lot of cooking lessons which I do as well! Trissa [Reply]
Jamie - November 19, 2009 - 18:40
I love following your cooking class adventures and I am so jealous! I’d love to do the same! Sauces do scare me when everything has to start from scratch. Your lamb sauce sounds to-die for! [Reply] Simone (junglefrog) Reply: They are quite a lot of work if you want to do it properly but on the other hand; the taste difference between a make-it-your-own version or the storebought variety is just too big! [Reply]
Angela@spinachtiger - November 24, 2009 - 21:26
I love sauces and I need to learn more. Lucky you. Great post. [Reply] |
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But it’s their own fault for being so delicious! LOL. My family bred bunnies for awhile when I was a boy, probably 6 or 7, and I witnessed how they killed, skinned, butcher and cook them. It kinda feels weird in the beginning, but then you get used to it. I bet that if they needed to, they’d the same to us. LOL.
12 comments