Author: shawn
Website: http://feedproxy.google.com/~r/FirstTimersCookbookShawnBuche…

            I have a child that is allergic to eggs, milk, soy, etc. So I use replacement recipes a lot.  When I’m using egg replacers all the information says “choose your replacer based on whether the egg is acting as an emulsifyer, binding agent, or leavening agent.”  How am I supposed to know?  Also, which replacers are for which things?  Here are my (three) replacer recipes:

1.     1 tsp. baking powder, 1 T. liquid, 1 T. vinegar

2.     1 tsp. yeast dissolved in 1/4 cup warm water

3.     1 packet gelatin, 2 T. warm water. Do not mix until ready to use.

  Tiffany, UT

First Timers Guide to Using Eggs in Recipes

Eggs have a lot of different uses.  Namely, as an emulsifier, a binding agent, a leavening agent and not to mention just plain old eggs that you cook and eat.  Now, I’m sure that most of you are thinking, what is an emulsifier, binding agent or leavening agent?  Well, let me explain.

An emulsifier would be when you use eggs to make…

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Author: shawn
Website: http://feedproxy.google.com/~r/FirstTimersCookbookShawnBuche…

First Timer’s Guide to Serving Pretty Food

How many of us like to spend an extra few minutes making our food attractive?  On a daily basis probably not, but for those special occasions, I know you do.  Eveyone wants people to walk in and see what they have created and hear that that simple, yet profound “Wow.” 

It’s even better when you can sincerely “Wow” them too (instead of when they say it just to be nice).

These pictures were taken from a recent event that we did.  When the people walked in we got a sincere “Wow.”

Here are some general guidelines to making food attrative:

1- Use lots of color

2- Stagger items on the serving platters

3- Spend sometime making some nice roses, flower, leaves, etc.

4- Garnish with just fresh herbs, because sometimes less is more.

There you have it!  If you want to learn how to do any of these vegetable carvings, post it here on the bottom of the page and we’ll show you how.

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Author: shawn
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Here’s to a couple of great guys . . .

The one sitting in the middle next to me is Chef Dave Prows, my mentor and a great friend.  I learned how to cook, how to live a fulfilling-balanced life and how to succeed in the crazy foodservice business from Dave.

The chef just to the left of Dave is Frank Krause.  You can see Chef Krause almost monthly on various local cooking shows around the Salt Lake area.  He is the director of the culinary program at the Art Institute and has become another mentor and friend of mine.  I have learned to be a better teacher from Chef Krause.

It just goes to show, that you can learn something everyday, from anyone.

Here’s to the mentors and friends in our lives that make us who we are!

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Author: shawn
Website: http://feedproxy.google.com/~r/FirstTimersCookbookShawnBuche…

Our good friend and professional blogger Heather Justesen was kind enough to review the book!  Here is what she had to say . . .

http://heatherjustesen.blogspot.com/2009/09/book-review-first-timers-cookbook-by.html

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Author: Admin
Website: http://feedproxy.google.com/~r/FirstTimersCookbookShawnBuche…

Video Courtesy of KSL.com

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Author: shawn
Website: http://feedproxy.google.com/~r/FirstTimersCookbookShawnBuche…

Check out the Deseret News article on Shawn and the First TImer’s Cookbook!

http://www.deseretnews.com/article/705312437/Cook-by-the-book-Recession-puts-novice-cooks-in-kitchen.html?pg=3

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Author: shawn
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This was the biggest fish I have ever caught . . .  This picture was taken after 45 minutes of westling with what felt like an underwater horse.

While fishing with my cousin up on the mighty snake river near Twin Falls Idaho, we caught a Sturgeon. A member of the shark family, they are bottom feeders that look alot like a cross between a catfish and a shark.  They get pretty big and as you can see, the one we caught was between 7 and 8 feet long.  Because they are members of the shark family, you can’t take them out of the water since their bodies are not made to be out of the water their body wieght  will suffocate them if you take them out (plus, its Idaho law that you can’t take them out).  

You may be thinking, “What does this have to do with food and cooking and why are Sturgeon (which are normally ocean dwellers) in a freshwater river?”  Well, here is the answer to both.

As far as food goes, does anyone know where we get caviar from?  If you guessed Sturgeon,…

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Author: shawn
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A few weeks back Chef Shawn had the opportunity of giving a cooking lesson to Charles.  Charles is a foster child and is hoping to one day become a chef.  Check out the clip!

http://www.kutv.com/content/lifestyle/wednesdayschild/default.aspx

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Author: shawn
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The FIrst TImer’s Guide to Cooking Eggs

It never ceases to amaze me when we go to a restaurant and order eggs how many people don’t know what is what.  The questions that arise go something like this . . . “What is the difference between over easy and sunny side up?  What is over hard?”  And so on and so on. . .

So here is a pictorial tour of what is what.  That way, when you order your eggs, you know what you’re getting.

A very important part of cooking eggs is first not breaking the yolk.  If you crack the egg just above the pan so that it falls only a short distance, you will risk less chance of breaking the yolk.

Now, as the eggs cook, you will get various degrees of doneness.  For example, the above picture is “sunnyside up.”  This is done by letting the eggs cook in the pan without flipping.  This would be similar to a “rare” steak, its the least done of the egg cooking. 

After sunnyside up you will have over easy and over medium and over well.  All three of…

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Chef Shawn Bucher Makes Bananas Foster from Michael Potter on Vimeo.

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