Why Italy

What is your biggest challenge in cooking Italian food?

I am creating on-line videos for my Italian Food website and wondering what people want to know about Italian Cooking. I have been making and selling Italian Food for 20+ years, but this is my first attempt at putting my food on the web. I am wondering what would be valuable to put on my site. I have been thinking about doing some vidoes demonstrating tips and techniques, but what I think is handy, might be worthless to others...so I am asking for your advice.

Public Comments

1. My biggest challenge is lasgna. I have been cooking since I was 13yrs old & lasgna has been a challenge. For me, it's the noodles. When I have made lasgna, the noodles are either too hard or too mushy. It would be a great help for me for a visual demonstration that included tips, ideas, techniques, etc. on making a lasgna or any italian dish. Food Network's website has video demonstrations but not strictly for Italian food. I would like to know your website & I wish the best of luck in your venture.
2. dont know
3. Important techniques that I think you should include in your site are: Making sauces, pasta making, rolled roasts, bread, how to make a complete Italian dinner from soup to nuts, different wines that you might pair with dishes and menus. Sometimes when I am planning a dinner I have a difficult time planning a complete menu. I may have picked out a main course but, then I have a hard time figuring out what to have with it. I also like to try out different foods from different regions. Everyone knows the basic Italian foods but, I would like to try some things that are a little less known. I also like the idea of having a story behind the food..such as...some of the recipes that I have have been given to me by my neighbors grandmother and tell how she cooked it and when or how the recipe originated. Tell the who, what, when, where and why of each segment when presenting it. Good Luck to you!
4. making sure you use the right ingredients and cooking procedures as well as the cooking time. a lot of times you have to use certain cooking pans, pots, utensils, etc!
5. my biggest challenge is making all the dishes come out the correct temperature w/o overcooking or undercooking them.
6. The biggest challenge we face (in the Rocky Mountain West) is availability of ingredients. You might include information about workable substitutions. (cheeses / wines / hazelnuts / greens / herbs, etc.) Thanks, and good luck to you.
7. whenever there are parties, i make sure to use fresh tomatoes for my pasta sauce instead of the ones in packs. how about a convenient way of slicing and seeding tomatoes...? i'm looking forward to your online videos. :-)
8. Making the pasta. No, not the in a box garbage but the fresh kind. What's the best pasta maker that would be appropriate for beginning Chefs. When is too much garlic too much?
9. I think it's an excellent idea - and there is always a new crop of young people interested in learning the basics of Italian food, away from the pre-made sauces and dressings of the supermarkets. Using only the best ingredients is the key to good Italian cooking. The correct techniques are of paramount importance, and after that, very little can go wrong. Sauces, dressings, and basic guidelines (i.e. combining complimentary flavours) - these probably have to be learnt from professionals. Also, how to make Zabaglione properly, Italian meringues, the versatily of mascarpone, balsamic vinegar, cooking with wine and herbs... There is a huge amount of guidance, tips and advice that you as a professional can give - don't think that any of it will be wasted!