Posts Tagged ‘Walter Potenza’
Ask Chef Walter: Preserving Paradise – Chef Walter Potenza
A guide to crafting delectable jams, zesty marmalades, and delightful jellies Good morning, friends and RINT readers: Gregory T. from Antelope, Oregon, inquired about various preserves and the technical procedures needed. Here we go, Greg! Making jams, jellies, and marmalades is a delightful way to enjoy the taste of seasonal fruits all year round. Whether you’re…
Read MoreAsk Chef Walter – Cooking lesson about Zuppa di Farro – Walter Potenza
by Chef Walter Potenza, contributing writer Good morning, friends: Today’s cooking lesson is about the zuppa di farro from Tuscany. Follow us in our kitchens! The storied history of Grano Farro dates back to ancient times when it served as the foundational grain that sustained Mediterranean and Near Eastern populations for millennia. It also held…
Read MoreAsk Chef Walter: Avoiding common Christmas Cookie blunders – Walter Potenza
by Master Chef Walter Potenza ‘Tis the season to be baking! As I stand in my kitchen, surrounded by the delightful aroma of cinnamon and vanilla, I can’t help but reminisce about the joyous times spent baking Christmas cookies. However, I’ve learned over the years that creating the perfect batch requires finesse and a keen…
Read MoreAsk Chef Walter: Vegetables considered fruit – Chef Walter Potenza
ask chef walter about veggies
Read MoreAsk Chef Walter: Torrone, the ancient sweet
by Master Chef Walter Potenza Good morning from Rhode Island, USA! With the holiday season upon us, I visited one of Rhode Island’s most iconic bakeries. Having changed management and operation a few years ago, the bakery has been rebranded but has maintained its name since 1915. It continues to hold a well-deserved reputation for quality…
Read MoreAsk Chef Walter: Your Thanksgiving day feast. Hold the mistakes. – Chef Walter Potenza
Chef Walter Potenza takes your cooking questions
Read MoreAsk Chef Walter: 10 mistakes to avoid when making pies – Chef Walter Potenza
by Master Chef Walter Potenza Greetings, esteemed RINT readers. Inquisitive mind Johnathan K. of Westerly, Rhode Island, recently sought guidance on the art of pie-making in anticipation of the upcoming baking season. Allow me to offer my refined suggestions, crafted to ensure the attainment of exceptional results in this culinary endeavor. When making sweet pies, here are…
Read MoreAsk Chef Walter (food labels…) – Walter Potenza
by Master Chef Walter Potenza Each week Chef Walter will take your questions and provide his answers. Think about all that holiday cooking coming up – what would you like to ask? Here is a question that came in this week to Chef Walter, and his responses: Ask Chef Walter question from Alice P, Barneston…
Read MoreAsk Chef Walter – Walter Potenza
by Master Chef Walter Potenza Each week Chef Walter will take your questions and provide his answers. Think about all that holiday cooking coming up – what would you like to ask? Here is a question that came in this week to Chef Walter, and his responses: Lauren K, from Rhode Island, asked about Fall…
Read MoreAsk Chef Walter – Walter Potenza
by Master Chef Walter Potenza Each week Chef Walter will take your questions and provide his answers. Think about all that holiday cooking coming up – what would you like to ask? Here are three questions that came in this week to Chef Walter, and his responses: Question 1: Does carryover cooking occur with baked…
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