archive-edu.com » EDU » P » PCT.EDU

Total: 280

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • About "You're the Chef"
    honored with a Standard of Excellence WebAward History of the Show September 1996 You re the Chef premiered on local cable in Williamsport PA In just two years the program aired in about 3 million homes through local cable systems in Pennsylvania New York Colorado California and Georgia Fall 1998 Attracted by the format and content of the series WVIA TV northeastern Pennsylvania s PBS member station helped transform You re the Chef into a series seen exclusively on public television Spring 1999 You re the Chef broadcast in four Pennsylvania markets and seen in areas of New Jersey and Delaware Third Season 2000 01 You re the Chef entered new markets in Ohio and New York Beginning in February 2001 national distribution through National Educational Telecommunications Association NETA began In its first round of national distribution You re the Chef covered over 30 of all U S television households as the series found its way into 34 markets including top markets such as New York Los Angeles Chicago Philadelphia and Washington DC Fourth Season 2001 02 In late Fall 2001 NETA began distributing You re the Chef nationwide The new season caught on with many affiliates across the country By April You re the Chef aired on 83 stations covering over 40 of the nation s television households Fifth Season 2002 03 You re the Chef found its way to nearly 50 of the country In the spring of 2003 You re the Chef reached a new milestone with the addition of its first international outlet An educational satellite station in Japan dubbed the series in Japanese and began sharing the series throughout the island nation The fifth season also brought You re the Chef s second consecutive Mid Atlantic Emmy nomination Sixth Season 2003 04 You re the

    Original URL path: https://chef.pct.edu/about.htm (2016-02-13)
    Open archived version from archive


  • Host Bios
    and regional wine festivals His dedication to his students and the culinary field has been honored by Penn College Chef Paul is one of a select number of faculty members to receive Penn College s highest academic recognition the Master Teacher Award The honor was richly deserved even though Chef Paul refuses to taste yellow mustard Tom Speicher B A M A N F L Tom Speicher is not a chef but he plays one on TV Actually Tom represents every viewer who has ever watched a cooking show and felt lost On You re the Chef Tom helps all viewers find their way as he assists Chef Paul with the cooking process and quizzes him with culinary questions Tom holds a master s degree in communications studies and is Penn College s Broadcast Productions Coordinator In addition to You re the Chef honors 2 Tellys 2 Emmy nominations 2 Communicator Awards and Gold Silver Paragon Awards Tom has earned several awards including four Tellys for hosting producing Penn College You a public affairs television series aired via local cable satellite throughout the country He s also won awards for feature writing Speaking of writing upon request Tom does make available his stimulating master s thesis Overcoming Situational Constraints through Healthy Communication Implicit Rhetorical Theory in the Television Series Tour of Duty Yawn Chef Paul Question Tom Buffalo NY Hometown Camp Hill PA married with two sons Family married with a young daughter and animals likes almost everything Favorite Food pizza with half the cheese yellow mustard Least Favorite Food fish sauce Yes Chef Paul made him try it twice Anything that makes people s eyes bug out because they know it s good before they taste it Favorite Dish to Cook Grilled cheese which coincidentally makes people s eyes

    Original URL path: https://chef.pct.edu/bios.htm (2016-02-13)
    Open archived version from archive

  • Broadcast Schedule/Episodes
    Breast Warm Zucchini Stew with Angel Hair Pasta and Broccoli Parmesan Tom takes solace in that at least one of the recipes features the word parmesan Cooking Key Focus Blanching Vegetables 705 Football Food What the food dictionary refers to as appetizers Chef Paul and Tom label football food Seafood Potato Football Crisps and Eddie s Crabmeat Stuffed Mushrooms Granted both dishes are worthy of a touchdown celebration but since their favorite teams the Bills and the Vikings are a combined 0 8 in the Super Bowl the duo should consider a new moniker for their creations Cooking Key Focus Mushrooms 706 Succulent Seafood In a quest for fresh seafood Chef Paul and Tom visit a street market in New Orleans The experience is a new one for Tom who usually purchases fish from the frozen food aisle However Tom is so impressed with Chef Paul s Smothered Crawfish Etouffee and Sauteed Shrimp with Tequila Sauce Mango Salsa that he wonders why they didn t buy alligator on a stick Cooking Key Focus Shrimp 707 Super Soufflés Tom gets chills of excitement when the ice cream truck visits his neighborhood As for Chef Paul he gets chills when soufflés visit his kitchen Fortunately Chef Paul s preferred form of excitement prevails as he makes Frozen Espresso Hazelnut Souffle Hot Chocolate Souffle Hot Raspberry Souffle and Sausage Asparagus and Havarti Cheese Souffle Poor Tom doesn t even get a Creamsicle Cooking Key Focus Béchamel 708 Asian Adventure Tom s idea of an Asian adventure is an overseas jaunt Chef Paul s thought is more cost effective but just as tasty a trip to the grocery store Without a frequent flyer mile Chef Paul creates Southeast Asian Spicy Coconut Pork and Miso Crusted Red Snapper Vegetable Nabemono Tom likes the dishes but remains miffed that Chef Paul stranded him at curb side pickup Cooking Key Focus Filleting Fish 709 Braising Basics The microwave defrost button typically serves as Tom s magic one step braising method Fortunately Chef Paul shows the correct way by featuring Braised Lamb in Cabernet Franc with Currants and Dried Plums and Braised Osso Bucco with Bacon He even makes Spatzeli on the side Thanks to Chef Paul Tom will never look at his microwave the same Cooking Key Focus Lamb 710 Breading Blitz A longtime fan of breaded foods on restaurant menus Tom learns how to bread on his own as Chef Paul reveals three simple breading procedures for Breast of Chicken Franchese with King Crab Sauce Chicken Piccata and Pan Fried Chicken Breast with Fontina Cheese and Fresh Sage Tom is so impressed with Chef Paul s results that he goes a whole week without takeout Cooking Key Focus Crab 711 Soup and Sandwich Finally free to make his famous grilled cheese sandwich Tom quickly realizes there s a big catch He has to milk a cow The cooking novice takes one for the team and is rewarded with Taleggio Prosciutto Grilled Cheese My Favorite Grilled Cheese

    Original URL path: https://chef.pct.edu/episode.htm (2016-02-13)
    Open archived version from archive

  • Chef Paul's Tricks of the Trade
    the cooking process so the veggies are just done al dente The vegetables should be bright green and more of the natural nutrients should be captured Chef Tom s Thought Notice Chef Paul says should a lot Heavy Cream Selecting heavy cream for whipping can be a tricky process Heavy cream tends to be ultra pasteurized which makes it whip to a lower volume when the cream still has one month of shelf life If you want to use heavy cream for icing buy containers that are ready to expire You ll get a really thick fluffy finished product Chef Tom s Thought Buy some Cool Whip instead Lentils Lentils are the only legumes dried beans that don t need to be soaked in hot water so that they cook properly Simply simmer the lentils gently separately if using different varieties so that they retain their shape and texture They have a much shorter cooking time than navy beans black beans etc Chef Tom s Thought This is discriminatory What about beans from the can Mashed Potatoes Boil the potatoes until they are completely tender Drain them and allow them to dry in the pot for one minute over the burner they cooked on The burner should be turned off This procedure will allow the starch in the potatoes to dry The potatoes then will be ready to accept hot milk when they are whipped Chef Tom s Thought Forget the mashed potatoes and make French fries Pasta Adding small shapes of pasta like orzo or ditalini will allow the pasta to cook in the dish helping to thicken the sauce in the finished dish Chef Tom s Thought Can t you avoid this step by purchasing thick sauce Preserving Scrambled Eggs Do you need to keep your scrambled eggs warm for a bit before service Well to keep the eggs from turning green just add some citric acid like orange juice to the egg mixture before you cook the eggs I suggest 1 4 cup of juice to 1 dozen eggs This will work Chef Tom s Thought Avoid this situation by eating the eggs immediately Prosciutto Ham Always add prosciutto ham at the end of the cooking process for flavor This will keep it from absorbing moisture and toughening Chef Tom s Thought But what if we like our ham nice and tough Roux When using a roux for thickening cook the roux for about 4 minutes over medium heat stirring constantly to change the flavor of the flour from raw to toasted this will make your finished dish less starchy tasting Chef Tom s Thought Can t you buy a roux Salmon When working with salmon remove the salmon skin and any dark flesh from the skin side salmon This will help to make the salmon less fishy when it is cooked Chef Tom s Thought Don t worry about the skin It will fall off during the cooking process Sautéing When sautéing fish or meat lay

    Original URL path: https://chef.pct.edu/tricks.htm (2016-02-13)
    Open archived version from archive

  • Cooking Keys
    convenience Just so you know Tom s Cooking Key on how to apply a tomato to a grilled cheese sandwich was cut due to space limitations Cooking Key hosts Christine Faherty Hospitality student Rachel Hall Hospitality student Jennifer McHenry Hospitality student Artichokes Artichokes Bechamel Bechamel Blanching Vegetables Blanching Vegetables Blue Cheese Blue Cheese Breading Foods Breading Foods Brining Basics Brining Basics Chicken Chicken Chicken Stock Chicken Stock Chocolate Chocolate Chocolate Chocolate Clarified Butter Clarified Butter Crab Crab Crabmeat Crabmeat Crêpes Crêpes Dried Beans Dried Beans Duchesse Potatoes Duchesse Potatoes Duck Confit Duck Confit Filleting Fish Filleting Fish French Knives French Knives Fresh Garlic Fresh Garlic Fresh Herbs Fresh Herbs Fresh Italian Cheese Fresh Italian Cheese Fresh Pasta Fresh Pasta Fresh Shellfish Fresh Shellfish Fruit Coulis Fruit Coulis Green Vegetables Green Vegetables Greens Greens Knife Blades Knife Blades Lamb Lamb Legumes Legumes Lentils Lentils Marinating Meats Marinating Meats Miso Cooking Miso Cooking Mushrooms Mushrooms Omelets Omelets Pepper Pepper Pie Crust Pie Crust Quinoa Millet Quinoa Millet Reducing Stock Reducing Stock Rice Rice Rice Pilaf Rice Pilaf Roasting Garlic Roasting Garlic Roasting Meat Roasting Meat Sabayon Sabayon Shrimp Shrimp Shrimp Shrimp Shrimp Shells Shrimp Shells Soft Italian Cheeses Soft Italian Cheeses Sweet

    Original URL path: https://chef.pct.edu/cooking_keys.htm (2016-02-13)
    Open archived version from archive

  • Three Potato Salad Recipe - Side Dish | You're the Chef
    2 c green onions diced 3 Tbsp chunky dill relish 1 1 2 c mayonnaise light 2 Tbsp honey mustard to taste salt and pepper Directions Procedure In one pan add white and red potatoes and cook until tender In a separate saucepan cook cubed sweet potatoes with the cinnamon sticks until tender Do not overcook Check by placing a fork into a potato If it can be broken easily

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=r (2016-02-13)
    Open archived version from archive

  • Baked Mussels with Chili Garlic Recipe - Appetizer | You're the Chef
    lb mussels fresh cleaned 1 c onions chopped 2 Tbsp garlic finely chopped 2 Tbsp hot chili sauce 1 Tbsp butter 1 tsp sugar 1 2 tsp sesame oil Sauce 1 Tbsp white vinegar 1 2 c soy sauce to taste salt and pepper Directions Mussels procedure Put clean mussels in foil or 13 x 9 baking dish Top with the remaining ingredients Seal to make a pouch or cover

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=49 (2016-02-13)
    Open archived version from archive

  • Balsamic Caramelized Vidalia Onion, Pancetta Bacon & Three-Cheese Pizza Recipe - Appetizer | You're the Chef
    Pancetta Bacon 1 2 lb pancetta bacon cut into small diced pieces Pizza 1 each frozen bread dough loaf thawed in the refrigerator overnight 2 Tbsp olive oil as needed no stick spray 1 4 lb Stilton cheese crumbled 1 4 lb Toscanello cheese shredded 1 2 c block Parmesan cheese shredded as needed fresh ground black pepper 2 Tbsp fresh chives chopped fine Directions Onion Topping procedure Over high heat sauté the Vidalia onions in the oil until they are browned Add the vinegar and continue cooking until all of the liquid has evaporated Add the apples and the rosemary and toss until the apples begin to soften slightly Chill the onion topping Pancetta Bacon procedure In a separate sauté pan over high heat add the pancetta bacon and cook it stirring frequently until the bacon turns deep golden brown Remove the bacon to a plate with absorbent paper and allow it to cool Pizza procedure Roll or stretch out your bread dough on a baking sheet that is sprayed with the no stick spray and drizzled with the olive oil so that it covers the entire flat surface of the baking pan Top the dough evenly with the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=147 (2016-02-13)
    Open archived version from archive