You are here:

Spices & Seasonings/Experts

ExpertAverage RatingsExpertise

Adam Price

U.S.
Available
  • Knowledgeability 9.00
  • Clarity of Response 10.00
  • Politeness 10.00
  • Response Time(hr) 9.6
  •  --Last 90 Days(hr) 15.7
  • Total Questions 11
 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. If for some reason I cannot answer a question, I will do my best to point you toward a source that can.

Marc Gray

U.S.
Available
  • Knowledgeability 10.00
  • Clarity of Response 10.00
  • Politeness 10.00
  • Response Time(hr) 48.1
  •  --Last 90 Days(hr) 0.6
  • Total Questions 5
 I have broad expertise re: spices, herbs, seasonings, condiments in various international cuisines.

Alan Vogel

U.S.
Available
  • Knowledgeability 9.97
  • Clarity of Response 9.93
  • Politeness 9.83
  • Response Time(hr) 26.5
  •  --Last 90 Days(hr) 31.0
  • Total Questions 90
 BBQ Rubs and Seasonning. Types of meats best for smoking, grilling even oven cooking, Suggested recipes for any occasion.

Brett

U.S.
Available
  • Knowledgeability 10.00
  • Clarity of Response 10.00
  • Politeness 10.00
  • Response Time(hr) 26.4
  •  --Last 90 Days(hr) 24.3
  • Total Questions 9
 I can answer most questions about ingredient usage, recipes, food trends, food preparation, food science, cooking techniques, and possibly anything else that excites you about the restaurant world or food of all types! If I don't know, I love doing the research to find out. While not currently certified, I was certified in food safety while in the business, I can answer most general questions about safe food handling practices.

Recent Answers

2013-05-22 Garlic:

Well, there are a few things you can look out for, but in general there really shouldn't be that much variation in garlic heads you buy from a supermarket.  Different subspecies of garlic can have different

2013-05-19 Help seasoning meat:

Great question.      The most important part of seasoning is salt.  If you are making your own seasoning, I would recommend leaving out the salt.  Meat (I'll use this term to refer to seafood as well)

More Answers in Category Spices & Seasonings


Spices & Seasonings

All Answers

Answers by Expert:

Ask Experts

Volunteer

©2013 About.com. All rights reserved.