Tips And Tricks
Joe LaNoce Sr
A.C.F. Executive Chef
ABOUT LaNoce's Fine Food For Film
Who We Are
online cooking recipes
Joe LaNoce's Fine Food For Film
PUT THESE ON YOUR SHOPPING LIST
For most cooking and baking, regular ingredients are fine. There are a few items worth splurging on. These include quality baking chocolate, extra virgin olive oil, maple syrup, pure vanilla, prosciutto and cheese. The difference in taste is remarkable.
MAKE IT FRESH
For spring’s quick and easy meals, buy the freshest in-season fruits and vegetables you can find. The artisanal and organic produce available at many farmers markets produce exceptionally flavorful salads, slaws, frittatas and desserts.
I NEED A GOOD CHILLED SOUP. SUGGESTIONS?
In addition to the classic Gazpacho, there’s a host of chilled soups –Roasted Tomato, Cucumber Avocado, Strawberry Orange, Vichychoisse and Summer Borscht just to name a few. I have started putting them on my summer menus because they are light and perfect nutritionaly for the warm weather.
I HAVE SOME COCONUT THAT’S TURNED DRY AND HARD. SHOULD I TOSS IT?
No. Put it in a strainer over a steaming pot of water for a few minutes to rehydrate it.
HOW MUCH WATER SHOULD I USE TO COOK QUINOA?
This high-protein substitute for pasta and rice comes in white (golden), red or black varieties. Use a ratio of 1 part quinoa to 2 parts water. Great when prepared with tomato and fresh herbs, roasted or grilled vegetables or grilled seafood.
Joe LaNoce Was Introduced to the film industry 25 years ago
My first job was with Santiago Productions. Mathew Ralston was the director for this commercial. I was making lunch with two small burners at Silvercup Studios, stage 2
I remember it like it was yesterday, and for those who know me this is not a stretch I pretty much know what everyone one on my crew eats. It was Veal Picata and Mathew said to me " I have never had a lunch like this on set ever or for that matter in any restaurant in New York".
I kept cooking away and making people happy with the food I loved preparing.
A COOK’S BEST FRIEND
If you buy only one kitchen tool this month, make it a good knife. Experts recommend knives that weigh at least 7 ounces or more. After that, what matters most is how well it fits your hand. Most cooks find molded plastic handles most comfortable.