The Contest is over. Congrats to the winners!
You may remember a couple weeks ago I started a new series here at Chasing Delicious called Kitchen 101. Along with the first Kitchen 101 post, which focused on measurements, I shared two conversions posters, one breaking down volume conversions and the other looking at volume equivalents of commonly weighed ingredients. I received so much positive feedback on both, including numerous inquiries about purchasing the posters, that I’ve decided to sell them.
That’s right, starting today there is a Chasing Delicious store (store.chasingdelicious.com if you like to type things in). If you look to your left – nope, a little further, keep going, now down a tiny bit, yep there it is! – you’ll notice a new link in my navigation menu appropriately titled “store.” Click there or here and you will be transported to a pretty cute little online store.
I am selling both posters and each is offered in 11 x 17 and 8 x 10 sizes, just in case you’re as picky as I am. Both are printed on heavy-duty matte paper.
While I won’t go on and on about how these posters will probably save your life one day – legally I should probably state that these posters are not life saving or resuscitating devices – or how these posters will magically make your house un-ugly, I will take at least take the time to say that these posters are a perfect gift for not only yourself but all your friends, your daughter, your son, your husband, his coworkers, your coworkers, your parents, your mail man, that waiter you sort of know at your favorite restaurant and even that weird neighbor of yours who is still turning their christmas lights on.
That’s not all! Since y’all have made food blogging the most fun thing ever, I’m going to give y’all a chance to save more money. Until February 15th, if you share the link to this post or to the Chasing Delicious store on Twitter, Facebook, Pinterest and at least one other social media site of your choosing (so a total of four social media sites) and send me an email, or comment below with a link to each time you shared it – or a screenshot of each time you shared it – I’ll send you a coupon code to get $5 off your order.
Also, ten percent of all profits from these posters will be donated to nonprofits supporting education in the culinary arts. The intention of these posters – and Kitchen 101 – is to help inform and educate, so I feel it is only appropriate to support organizations with similar missions.
Act quick, because supplies are limited! I’ve always wanted to say that. So go check out that store and buy yourself a poster if you’re interested. Click the jump to see the posters on their own and to get more info about the giveaway!
Kitchen 101 Posters Giveaway
To kick off the Chasing Delicious store and these posters, I’ve decided to give two sets of posters away. One lucky winner will win both 11 x 17 posters and the other winner will receive both 8 x 10 posters. Posters are printed on heavy-duty matte paper and are printed in the classic Chasing Delicious colors of Fire Brick Red on Linen White.
To enter, all you have to do is comment below with a suggestion for my next Kitchen 101 post – what tricky or simple kitchen task should I break down?
For extra enteries, you can do the following. Each will give you an additional entry, just be sure to leave a separate comment for each extra one you do.
1. Like Chasing Delicious on Facebook.
2. Follow me @rvank on twitter.
3. Like this post on Facebook.
4. Tweet about this post with a link back to the post or the Chasing Delicious Store.
5. Pin this post on pinterest.
That’s a total of six possible entries to win two large Kitchen 101 posters! Winners will be chosen randomly by a random number generator.
The contest will be open for entries until February 15th. I will choose a winner on February 19th.
Here’s what the posters look like on their own:
Note about this post: The post is meant to be used as a reference and has been researched and collected from numerous sources including but not limited to: Glenn Rinsky and Laura Halpin Rinksy of “The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional” and from Bi Friberg of “The Professional Pastry Chef, Fundamentals of Baking and Pastry” Fourth Edition.
Check out the other Kitchen 101 posts.
Don’t forget to check out the Chasing Delicious Store where you can buy this or any of the three other Kitchen 101 posters! Ten percent of all poster sale profits will go towards supporting education in the culinary arts. Have a suggestion for a product you’d like to see in the Chasing Delicious Store (fridge magnet, screen-printed tea towels, t-shirts, etc)? Feel free to email Russell with your idea.
I’m pretty decent at making custards but maybe you could do a little 101 on tempering eggs for custards…? Or the ever elusive caramel? Or heck, something simple like zesting an orange or lemon. A lot of people don’t know to stay away from the pith!!
Ah yes, caramel. That’s a fun and tough one. You’re right about citrus too. And tempering is a good basic to know. I love these suggestions! Thank you!
i like ya on facebook (Jeannette P.-B.)
i follow you on twitter as @whmsicalcupcake
i liked this post on facebook
i posted this post on twitter
not sure what you meant by ‘pin’ this post so I added it onto pinterest. (http://pinterest.com/pin/23643966763494607/)
Ps. congrats on your store!
I would love for you to teach us how to make a cookie like the cinnamon sugar ones at Carol’s Cookies in Chicago!
Well now I’ve got to find out more about these cookies. They must be scrumptious!
Congrats on your store! Very very cute.
I always love posts on basic buttercream icing or on how to nicely ice a cake :)
Thank you very much! And I like the idea of an icing a cake post. It would force me to tune those skills – not my strongest area.
I already like you on facebook!
I’m @clock_worklemon and I follow you on twitter :)
Liked the post on facebook (and left a comment too!)
Tweeted about the giveaway
Pinned it! http://pinterest.com/pin/202662051951466570/
There, got alll the extra entries. Ps you “pin it” button at the bottom of the post wouldn’t work for me. It could just be my computer being a jerk though.
I loved the conversions post, and the posters are awesome! I would love to see a tutorial on how to make a soufflé. They intimidate me.
Ooh, soufflés are fun. They are actually very simple if you just follow a few basic rules. I’ll definitely consider that. Thank you for the suggestion!
I’m a fan of Chasing Delicious on Fb (as pão e queijo blog).
I’m now following you on Twitter.
A post on making a nice fluffy meringue would be an interesting read.
I’m new to your site, just taking my first look around. :)
Thank you very much, Mara. And I’m beginning to get a lot of suggestions for egg related baked goods and techniques. I may just have to do an egg post and talk about meringues too – because I love meringues soo much.
Just liked your page on Facebook, am following you on Twitter (I’m MausMara) and pinned this post on Pinterest.
Macarons! Macarons are a mystery to me.
I follow you on twitter!
I’m now following you on Twitter (@brighteyedbaker)
I also pinned this post
And I tweeted about this post: https://twitter.com/#!/brighteyedbaker/status/163695108968038400
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I think you should actually discuss the processes that go into running a food blog: testing, photography setup and equipment, choosing your “story,” etc. – something fun and different.
I liked this site months ago on Facebook.
I follow (and occasionally tweet at) @rvank on Twitter.
I have tweeted this post.
I liked this post on FB this morning.
And I joined Pinterest today and pinned this. Whew.
These are so cool and congratulations on your store :) I enjoy any of your tutorials, especially baking tips as that is my sad area…
Thank you very much. Good to know. I will make it my mission to make baking your happy area!
I think souffle is something I am wary of, so would love you to do a post on that!
Lovely idea of the store!
Thank you! And thank you for the suggestion. I’ve been hearing a lot of suggestions for soufflés and egg related things. I think I will definitely do a Kitchen 101 on eggs.
I like you on facebook:)
I would love to see a post on how to slice a cake without an expensive cake slicer! I’ve heard of so many different ways (floss, wax paper, etc.) Maybe you and your pâtissier skills can help with this, because I wanna start making multiple-layered cakes :)
Oh that’s a good one. Slicing a cake into layers can be challenging. Thanks for the suggestion!
Perhaps some diagrams of proper knife use. Knowing what knives, and their safe operating methods, should be used with what foodstuff or to yield what sort of cut/segment/piece.
That’s a very good idea, Dan. Having good knife skills can make all the difference and often take the scariness out of some kitchen methods. Thanks for the suggestion!
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Congrats on the success of the posters! Suggestion for a post on spices – how much (fresh vs. dried), best use, substitutes, etc.
Cheers for the giveaway!
I like that idea, Peter. Being a fresh herb user my friends are always asking me how much they need to use when substituting dried. I didn’t even think of that. Thanks!
I follow on twitter (@nick_driver).
These are great! I’d love a post on crusts — pie, tart, savory, sweet, etc. Mine never seem to come out well and I would love the help. Thanks.
Ah yes. Crusts. You know the way right to my heart, Alison. I can definitely do a whole post of crusts. In the mean time you should check out my post here: http://chasingdelicious.com/chocolate-pecan-pie/ It’s where I share my pie crust, which I must admit is pretty darn good.
Congrats on your Store!! How abt printing those charts on cobbler’s aprons? Cannot have enough aprons like Mom used to wear. ;-)
Your Orange Almond Chiffon Cake with Italian Meringue Frosting looks DIVINE! If only I could find someone to make me one of those.
Thank you! And what a good idea, Kathy. That would be adorable. Haha. I know what you mean. I love baking but sometimes it’s nice to have someone bake for you.
I love the idea of tempering eggs & the caramel too! See you already have two segments in the works.
You have a good point there! All things eggs and all things caramel are super important in the kitchen.
I liked Chasing Delicious on FB
I am following on Twitter as @sockajawea
I liked this post on FB
I would love it if you did a breakdown on flour – the differences between rice, potato, wheat, spelt, etc. and what that means for pastry- and sauce-making. My gluten-free pie crusts and waffles are atrocious! Nobody should have sad waffles.
Thank you for the suggestion. That’s a good idea. I agree. Waffles need to be happy!
i would also like to learn about soufflé
If looks like the crowd is clamoring for a post on eggs and soufflés! Thanks for sharing!
Hi, I just pinned you to Pinterest. I pinned both charts for easy reference for me. I think this would be nice as a refrigerator magnet to help those of us with limited space.
I’m glad you find the pins helpful, Martha! And that’s a very good idea. I’ll definitely look into getting some magnets made up.
Hi! I would like to see poster a little one, how to cook the egg on a diferent ways! Regards from Slovenia!
I think my next Kitchen 101 post will definitely be on eggs. Thank you for the idea!
I’ve never been able to make a good puff pastry. Would love for you to show me how!
Ooh. Puff pastry is a tough one. I may need to practice a bit on that one too. GOod idea for sure! Thanks for sharing, Natasha.
HOW DO YOU MAKE MELTED BUTTER NOT CLUMP UP WHEN YOU POUR IT INTO A MIXTURE OF STUFF THAT IS NOT HOT BUT ROOM TEMPERATURE!? CAPS LOCK!!!!!
Love you.
Esther
Pinned it (your button didn’t work though!).
http://pinterest.com/pin/116038127868820067/
ceecee
Follow you on twitter @withinthekitchn
ceecee
For next charts – differences in chilies and heat levels.
ceecee
Like you on Facebook.
ceecee
Your store is very cute–congrats! This is a great idea… I think a spice chart would be cool. For example, next to a common ingredient like potatoes, you could list all the spices it goes well with… like rosemary, sage, thyme, etc. ;-) Involves some experimenting on your part, but I think that would be so useful to have in the kitchen!
xo,
Margaret
The steps to making an awesome pie, starting with the crust.
Common ingredient substitutes?
I liked you on FB and I followed you on Twitter last week (I’m @jenlaceda) – hope I win giveaway.
Suggestion: A post about substituting common baking ingredients would be nice :) Perhaps, how to substitute different kinds of sugar or flours (to make gluten-free goodies), etc.?
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First time visitor..love it and will be back. Nice and clean layout, great information, recipes I’ll actually use and a wonderful wit. At first I wanted a post on puff pastry too, but would like to see a cheat sheet on the basics. Creaming, folding, kneading and the like..it can make or break a recipe and there are a lot of us that don’t do it correctly and a quick peek would help. A lot of work for you though.
I pinned you on pinterest. Future poster suggestions: it would be great to have a chart on cooking temps for beef, poultry, pork etc. Thanks for this type of poster it will come in handy! An olive green color ink or just black ink would be great too!
How about one ALL about EGGS! Fry them, scramble, poach, the possibilities seem endless and sometimes complicated! (Also I think it could be very graphically pleasing) Next up would be utensils and their uses, again endless possibilities and graphic eye candy!
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I’d love a tutorial on the stages of cooked sugar, and particularly how to tell what a recipe wants when the terms are ambiguous. I’ve come across recipes in which a writer will say, “cook the sugar to soft-ball, or 270F” which drives me mad because 270F is soft crack, and will result in a very different recipe, and I never know which item is the typo until I try the recipe both ways.
i just wanted to say that i love that i ended up back at your site b/c a friend pinned your conversion chart on pinterest ;)
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I loved reading your tips on measuring. I’ve always been a little afraid to try recipes that call for weights. I think I can do it now :)
I’d love to see tips for chocolate. There are so many gorgeous recipes for using chocolate (other than just chips and chunks) but I am just not comfortable with the terms, especially tempering. And how does marble fit into chocolate making? And how do you get those lovely thin chocolate paper-like wraps around cakes?
‘Liked’ on Facebook Woo hoo!!
Following on Twitter
‘Liked’ the post on FB
Tweeted!
I just pinned you on Pinterest. I would recommend a breakdown of some of the lesser know cooking terms and small explanations – words like semifreddo, or zest. The other idea I really like is a breakdown w/pics of what knives are to be used for (bread, boning, paring, etc).
a guide to cheeeeeeeese!
consider yourself liked!
and followed!
and pinned!
+ 1 tweet
and the post liked too! great work, thanks for all the opportunities!
Love the site! Something I would love to learn more about is savory jams – when i was in italy there was lots of balasamic jams, onion jams served with cheese.
How to peel a banana!
Or How to poach eggs!
:D
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I would like to know more about gelatin. These posters are beautiful and would save me from constantly googling conversions.
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