27 replies to this topic

[Guido]

From the PBS.org website:

Inspired by the eponymous best-selling book, Martha Stewart's Cooking School will give home cooks a culinary master class with Martha herself. Beginning October 2012, she will demonstrate classic cooking techniques and basics. Using her signature step-by-step, how-to teaching process, Martha illustrates cooking fundamentals that everyone should know: from roasting and poaching to braising and blanching. In addition, Martha shares tips in every 30-minute episode, inspiring and educating home cooks everywhere.

Two episodes so far; "Eggs" and "Sauces." Not a terrible show and I try not to hate her but every time she says to use "good quality" ingredients, I want to throw her food mill at her. I did learn how to make a blender Hollandaise sauce (which I highly doubt is ever going to happen) but her marinara was overly complicated and very thin looking.

Edited by TWoP Howard, Nov 3, 2012 @ 6:58 PM.
Added link and quote tags

[clare 32]

My PBS station had Martha's first show yesterday. Very boring about eggs but I guess some people would find it interesting. She still has the enunciation down pat. Still will watch but I hope she gets to more interesting meals soon.

[dubbel zout]

My PBS station has been showing them for a while, and yesterday was about butchering—i.e., cutting and trimming larger cuts of meat, not starting from scratch. Heh. She had Evan Lobel from the very fancy, very expensive Lobel's Butcher Shop on New York's UES. It was fun to watch, even if frenching a rack of lamb is something I'll never do. The funniest part was Martha remarking that the less waste, the better the butcher, and Evan agreed. Then Martha said, "My meat is perfect," implying of course that she's a fantastic butcher. Evan then asked if he could afford her rates if she worked for him, and she said, "No!"

Oh, Martha. Never change.

[vera charles]

I stopped watching her shows years ago because of her ego-driven need to best her guests. Why are they even there if you are so much better yourself, Martha? I stopped getting her magazines years ago, because so many of her recipes just failed for me and I got tired of paying good money for ingredients that ended up down the garbage disposal. I didn't realize she had another show, until I saw part of the egg show. I didn't really pay attention, because I don't care what Martha thinks about eggs. I am completely amazed that she's still around.

[toolazy]

So I watched the stock episode the other day and really enjoyed it. Partly it's just that it's timely - this is the time of year when I start thinking about making some stocks. But also, I was very interested in the beef stock because, to date, I've never made a decent beef stock. Apparently I didn't have enough bones or meet, nor did I roast them enough or cook the stock long enough.


So, I learned something. On the other hand, she was a little too prissy about keeping the stock clear. I get that that's one of those things that signifies that the cook knows what she's doing (like proper grill marks on steaks and shit) but I really do not care if my chicken stock is cloudy. Nothing that I will do with it will be adversely affected by my stock's lack of clarity.

[dubbel zout]

I really do not care if my chicken stock is cloudy. Nothing that I will do with it will be adversely affected by my stock's lack of clarity.

My risotto won't know the difference. But that's a very Martha thing to focus on.

[Bastet Esq]

I chuckled at that part, too; such a Martha thing. My chicken stock is always cloudy, but it is absolutely delicious. Yes, I kind of wish it was clear just because I'm a perfectionist, but it's not something I waste any time fretting about.

I rarely eat beef, so I have never had occasion to make beef stock, but after watching this show I feel like I could if I needed to. I had seen beef stock discussed on America's Test Kitchen, but never seen it made before.

I really like the concept of this show, but I haven't seen enough of it yet to decide what I think of the execution. Quite frankly, that's how I am on Martha herself; I like her in theory - and I think there's an old "Free Martha" t-shirt in a drawer around here - but I don't often find myself actually sitting down to watch her.

[phanie]

This show would be awesome if someone else was presenting it. She's just so Martha. I hate to tell her, but not everyone has a local farmer's market nor can afford organic free range everything. It's the same old complaints with her, I know. It just irks me because other than the pretentiousness, the information is really good.

[Xingu]

I stopped getting her magazines years ago, because so many of her recipes just failed for me and I got tired of paying good money for ingredients that ended up down the garbage disposal.

It wasn't you. It was widely reported, and experienced by me, that Martha purposely left ingredients out or skipped important steps in the recipe. Why? I really don't know. I just think she likes to have that control over people.

I have been stumbling over how to scramble an egg for decades. Thank god for Martha. Duh, me. You remove the shell before scrambling. Now I get it.

I really do not care if my chicken stock is cloudy. Nothing that I will do with it will be adversely affected by my stock's lack of clarity.

Now why would you do that to an innocent chicken? What did she ever do to you? Well, I didn't want to, but you have left me no choice. I am reporting you to the Clear Stock Council. I wouldn't be surprised if they put you in the STOCKade.

I really like the concept of this show.

Me too. But at the end of the day, there's no there there.

This show may appeal to the new cook but I've seen it all before. The P's have been popped.

Her Thai fried rice looked like a hot mess of tastelessness. And BTW, Martha, you burned the garlic.

[mushypeas]

This show would be awesome if someone else was presenting it.

People who are disappointed in the direction FN has gone, myself included, have begged for shows where someone just cooks, focuses on technique, and explains things. So I was was excited to see it. But I wondered if this show would play as well with Martha involved.

I can't seem to find it in my area, which is disappointing. I've generally liked Martha Stewart, snobbishness and all, and learned a lot from her about cooking when I was starting out.

Edited by mushypeas, Nov 17, 2012 @ 3:48 PM.

[vera charles]

It was widely reported, and experienced by me, that Martha purposely left ingredients out or skipped important steps in the recipe. Why? I really don't know. I just think she likes to have that control over people.

I remember hearing that back around the time I gave up on her and thinking that was just so bizarre. But at least I could reason that it really wasn't just me, give up on her and her worthless recipes, and move on. I am amazed that some people say they have had success with them. Do they somehow figure out what the "secret ingredient" is and add it back in?

[Xingu]

Do they somehow figure out what the "secret ingredient" is and add it back in?

Well they must be Rhodes Scholars, because I consider myself a pretty good cook and I couldn't find the missing ingredients. I really think Martha did this purposely so she would make people watch her show. But I have to giver her credit for her old show, she had some of the most amazing chefs on who honestly shared their recipes. And I'm not talking about the celebrity chefs.


PS. Love your screen name, Vera Charles. Mame is one of my faves.

Edited by Xingu, Nov 17, 2012 @ 4:51 PM.

[huahaha]

Anyone know where she's filming? The view out her window is so beautiful.

[Biosynth]

Anyone know where she's filming? The view out her window is so beautiful.

To me it looks like her old set from the Martha Show in NY City. They must not have demolished it and are using it for other filming.

As for me, well I've recorded them and enjoyed watching some. I liked the Mayo tutorial this weekend. Looked pretty easy.

I have her cupcake book. Some turn out meh, and others turn out spectacularly.

[dubbel zout]

Making mayonnaise is a breeze, especially if you use a blender or food processor (saves your poor arm!). The only thing critically important is to add the oil s l o w l y.

I have to say, though, I really like Hellman's.

[ToothbrushFence]

It wasn't you. It was widely reported, and experienced by me, that Martha purposely left ingredients out or skipped important steps in the recipe. Why? I really don't know. I just think she likes to have that control over people.

I have been stumbling over how to scramble an egg for decades. Thank god for Martha. Duh, me. You remove the shell before scrambling. Now I get it.

Are you talking about her recipes in Martha Stewart LIving magazine? Why would she purposely sabotage recipes in a publication people pay for? That is completely bizarre. I subscribed to one of her magazines, Everyday Food, for a while and really liked the magazine (and the show). Had good luck with recipes from both.

I watched the egg show. I would not be the best egg chef by any stretch of the imagination because I like mine brown (Gail Simmons would have a fit). Martha's scrambled eggs looked gross to me - they were barely cooked!

Edited by ToothbrushFence, Nov 20, 2012 @ 12:16 AM.

[mushypeas]

Why would she purposely sabotage recipes in a publication people pay for? That is completely bizarre.

It is. I've read things before from people speculating about her purposely sabotaging recipes, and it makes absolutely no sense. Martha Stewart is a business woman, and one of her products is recipes. If they don't work, she doesn't sell.

For the record, I've made lots of her recipes over the years and have never had a failure. What I think could have happened at one point is that her empire expanded a little too broadly, especially with the various magazines, and quality issues ensued.

But purposely sabotaging her own product is too far out there.

[Xingu]

But purposely sabotaging her own product is too far out there.

It may be for you. That's cool. I was speaking from personal experience. When the first incarnation of Marths's syndicated show, produced by Mark Burnett, started airing I followed her message boards religiously as I couldn't figure out what I was doing wrong. Many of us experienced problems with her recipes. We were a shared community and couldn't understand why the recipes weren't working for us. We had no ax to grind. A staffer started posting saying that Martha left out ingredients to foster sales of her magazine and cookbooks. I have no proof of this as the posts have been removed. But that is my personal experience. I'm happy that her recipes work for others. But I find it strange that if one searches on Google for any variation of "Martha Stewart Recipes/Not Working/Bad/Missing Ingredients" or "Martha Stewart Criticism" one is left with nothing but glowing remarks. Methinks her PR team is well worth the money spent.

Edited by Xingu, Nov 20, 2012 @ 11:44 PM.

[quof]

I've also long suspected something was wrong with Martha's recipes. I'm an excellent baker, but have never had any luck with her baked goods (I don't make her savoury dishes). Whether it's intentional on her part, or poor quality control, I've learned not to waste the time and money making one of her recipes because they don't work.

[mushypeas]

Whether it's intentional on her part, or poor quality control, I've learned not to waste the time and money making one of her recipes because they don't work.

And this is why the thought that Martha purposely sabotaged recipes to foster increased sales of her magazines and cookbooks is problematic. Consumers vote with their purchases, and most people don't buy more of a product that they believe to be inferior.

And I'm always suspicious of anyone on a message board indicating that they have inside knowledge or are a staffer. If they are, comments are more than likely sour grapes.

I don't doubt Martha has had some terrible recipes. When you look at the number of sources (tv, magazines, books, online) she generates, I have wondered how good quality (or originality) can possibly be. I have the same thoughts about many of these FN celebs who seem to be spreading themselves thin (Rachael Ray).

Edited by mushypeas, Nov 21, 2012 @ 12:13 PM.

[vera charles]

I just spent Thanksgiving at my mother's house, and amazingly enough, we talked about Martha Stewart. My mom made a cake from a Martha Stewart recipe that was a disaster. My sister then commented that she had tried to make caramel apples from a Martha Stewart recipe that she ended up throwing in the trash. My aunt told us she had made a macaroni-and-cheese recipe that bombed. My sister-in-law made a different cake that involved pastry cream that didn't work right. My cousin who is a chef listened to all of the laments about the recipes and pointed out problems -- the cake recipe had too much flour, the pastry cream had corn starch, the caramel didn't have water but did include corn syrup -- and explained how to adjust each recipe to make it work. It was his mother who made the macaroni and cheese and he had tasted it. He said it was just awful and unredeemable. She was mostly mad about the huge amount of money she spent on gruyere for a recipe that didn't turn out.

So, if you have access to a trained chef, that person can tell you how to rewrite the recipe to get edible results. Or you can compare Martha's recipes to others and see what she has added or left out or adjusted that you can readjust. I do think that she has somehow come up with a way to make people think that their failure is their own fault, so they don't just throw in the towel. But my relatives seem to be about done with Martha Stewart.

[Jennionthefarm]

I made a couple of recipes out of one of her cookbooks years ago and they were terrible. It's been so long that I don't remember details. It was more than just not tasting great, it's like the proportions of ingredients were wrong. Probably cookies since that is what I usually bake. I'm not sure why she wouldmpublish incorrect recipes, but I never tried another Martha one. I've been baking too long and with recipes from too many other FN cooks to think I did something wrong. I respect Martha as a businessperson with a tremendous amount of drive but she is a real piece of work.

[qvole]

I know someone who said that his wife had used Martha Stewart recipes for 2 desserts (maybe pies) that she took to an event & neither of them "set up". I don't know what they were, but I do know that the wife is an experienced cook who probably followed directions. Makes me think twice about relying on this source, whether the problem is typos or something more sinister.

[vera charles]

accidental re-post

Edited by vera charles, Nov 23, 2012 @ 8:46 PM.

[not Bridget]

Just dropped by to talk about Martha Stewart's new show on PBS. (Watch it here.) I've been cooking for many years--without systematic training & I've certainly never been a housewife. But I've picked up a few tips--like a new way to cook rice. (Which is really an old way.) Remember those househunters on other shows who insist they need a "gourmet" kitchen so they might finally learn how to cook? They could definitely benefit from watching....

I like that she shows classic methods--like using a wire whisk to properly emulsify salad dressing. Then making a similar recipe by putting ingredients in a glass jar & shaking.

And good ingredients do help if you can afford them. Local grocery stores here sell free-range eggs. It's not as if she's telling us we must buy truffles!

[King Cat Sam]

Cooking a meal seems somewhat easier task than baking which becomes more of a science. It is hints or sharing of kitchen rules that may determine the success or outcome. As keeping the eggs room temperature or leaving the batter to sit for a bit. Not all recipes share such details.

[Guido]

I don't doubt Martha has had some terrible recipes. When you look at the number of sources (tv, magazines, books, online) she generates, I have wondered how good quality (or originality) can possibly be.

The only print product I buy from "her" is Everyday Food, which I've always been happy with. I know it's edited and managed by a staff, so not sure how much (if any) of the recipes she creates and/or inspires, but I've never had any issues with them not turning out.

My PBS station is behind so the last episode I got was the stocks one. My trick for vegetable stock is to put carrots, quartered onion and garlic under the broiler until it develops a slight char and then using that to make the stock.

[Bastet Esq]

I finally caught the butchering episode, which I've been wanting to see for the leg of lamb segment; I have a leg of lamb from a friend's farm in the freezer that I haven't yet roasted because I wasn't sure how to debone it. The camera angles frustrated me throughout, as many shots were from too far away for something so focused on fine detail, but I think I've got it and I like the way he did the butterfly cut in two places to get one big even piece of meat.

Other than the desire for more close-ups, I think this was a helpful episode; I'm amazed how many people don't know how to cut up a whole chicken, and I think they did a nice job of showing how to do it. I liked the competing methods of trussing, too. Like the chicken, the beef tenderloin and rack of lamb weren't new to me, but with the latter I did learn a better way to clean the bones.