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Cookery and Culinary Arts/Experts

Expert	Average Ratings	Expertise
Adam W Price U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.00 Clarity of Response 10.00 Politeness 10.00 Response Time(hr) 9.8 --Last 90 Days(hr) 3.1 Total Questions 19	I can answer general and specific questions related to all manner of food preparation, food cookery, and peripheral disciplines such as applied food science, nutrition, or sanitation. I am knowledgeable in meat, poultry and seafood fabrication, recipe development, world cuisines including 'fusion' styles, and all of the primary cooking methods (grilling, steaming, etc.). I can assist you with developing or redesigning recipes, planning for events (from a caterers point of view), troubleshooting recipes, identifying and working with unfamiliar ingredients or cooking methods, or (most importantly in my opinion) figuring out exactly why things happen the way they do. If we understand the science and reasoning behind our craft, then we can start learning how to cook instead of learning to recreate recipes. Other sides of the craft that I am experienced in include: sugar work (though limited experience with chocolate, sad to say), ice creams/sorbets, baking and pastry, wines (specifically when paired with foods), and others. If for some reason I cannot answer a question, I will do my best to point you toward a source that can.

Expert

Average Ratings

Expertise

Adam W Price

U.S.

Available

I can answer general and specific questions related to all manner of food preparation, food cookery, and peripheral disciplines such as applied food science, nutrition, or sanitation. I am knowledgeable in meat, poultry and seafood fabrication, recipe development, world cuisines including 'fusion' styles, and all of the primary cooking methods (grilling, steaming, etc.). I can assist you with developing or redesigning recipes, planning for events (from a caterers point of view), troubleshooting recipes, identifying and working with unfamiliar ingredients or cooking methods, or (most importantly in my opinion) figuring out exactly why things happen the way they do. If we understand the science and reasoning behind our craft, then we can start learning how to cook instead of learning to recreate recipes. Other sides of the craft that I am experienced in include: sugar work (though limited experience with chocolate, sad to say), ice creams/sorbets, baking and pastry, wines (specifically when paired with foods), and others. If for some reason I cannot answer a question, I will do my best to point you toward a source that can.

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Recent Answers

2012-03-10 Broth Mineral Extraction Methods?:

Good question Steve. First, let's make sure we're on the same page: A STOCK is made from simmering bones(and aromatics) to extract gelatin, which will add greatly to the body of the stock, and will

Cookery and Culinary Arts/Experts

Adam W Price

Recent Answers

2012-03-10 Broth Mineral Extraction Methods?:

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