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Learn to Cook Like A Man: Impress Women and Cook for a Date

Learn basic techniques that will allow you to prepare many dishes that will be great when cooking for a dinner date
4.6 (4 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
398 students enrolled
Created by Andrew K White
Last updated 11/2013
English
$10 $25 60% off
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Includes:
  • 1.5 hours on-demand video
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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Description

Everyone loves to eat, but not everyone knows how to cook. This course is designed for the manly men out there who are looking to learn the ropes on how to prepare a meal that is perfect for a dinner date. This course is not a how-to on preparing a few different meals. No, no, no. This is a course where you will learn a variety of skills to prepare many other dishes, while making a few tasty dinners along the way.

A few highlights of what you will learn include:

  • Professional Knife Skills
  • Cooking to taste and sight, rather than to a timer
  • An all-powerful progression of cooking used in pretty much every soup and stew
Who is the target audience?
  • Guys who want to learn tips and tricks to cook a variety of meals that are bound to impress
  • Anyone wishing to gain confidence in the kitchen
  • Only guys who are man enough to accept the challenge of becoming a cooking pro
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What Will I Learn?
Learn how to prepare three different dishes!
Dazzle your lady friend with your new-found culinary expertise!
Learn invaluable skills to be applied to all sorts of meals and cuisines
View Curriculum
Requirements
  • A hungry belly (for knowledge)
  • A thirst for learning one of life's most important skills
  • An appetite for boosting your manliness
Curriculum For This Course
Expand All 31 Lectures Collapse All 31 Lectures 01:22:03
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Essential Equipment
5 Lectures 07:33

This is the first lecture in the section in which I go over all the essential equipment you need to prepare the dishes I demonstrate in this course. Short and sweet, it's a quick primer for the rest of the course.

Preview 00:43

The primary tool you need to prepare all sort of dishes is the knife. I highlight two different knives - the 10" chef's knife (my personal preference) and the 7" santoku knife. I'll talk about the pros and cons of each.

Preview 01:42

In this lecture, I talk about a very important cooking skill, mise en place. Mise en place means "put in place", which essentially means have all your ingredients prepared prior to combining. You can't do that without glass prep bowls. In this lecture, I stress the importance of having these in your arsenal.

Preview 01:37

Not everything you need in your kitchen has to be big and expensive. In this lecture, I highlight a few items that won't break the bank but are critical in mastering the culinary arts.

Preview 01:24

You can't do any cooking without cookware. This lecture will go over a few things that you'll want to buy to use on your stove top. I also talk about a few additional things that I recommend but aren't required for the completion of this course.

Preview 02:07
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Guacamole
8 Lectures 22:44

In this lecture we set the stage for making guacamole. You'll learn all the ingredients as well as a number of tips to think about and remember before we get started.

Preview 01:49

This lecture begins by giving an overview of the different ways you can cut a vegetable. We then apply this to the chopping the tomato. We'll start by cutting the tomato into a julienne and then into a chop.

Learning Proper Knife Skills with the Tomato
03:20

This lecture reinforces what we learned in the tomato lesson. In addition, we'll go over the parts of the pepper an how to temper the spice when using a jalapeño.

Adding Spice with the Jalapeño
01:53

Cutting an onion is a different beast all together. This lecture will show you in detail how to chop an onion. It's a much different skill than chopping the other vegetables. This lesson is a must watch.

How to Chop an Onion
04:14

In the garlic lesson, I'll go over how to mince. You'll also learn some tricks on preparing garlic.

Mincing Garlic
03:11

This lesson is our first introduction to herbs. We'll go over measuring by sight rather than by trying to get it exactly measured.

Introduction to Herbs
01:41

In this lesson, I go over how you can tell when an avocado is actually ripe and a sure fire way to cut it open and extract the deliciousness inside.

Preview 02:14

This is the final lesson in the guacamole series. I'll show you how to combine all of the ingredients, stress the importance of seasoning, as well as highlighting a few key takeaways from preparing the guacamole.

Combining and the Importance of Seasoning
04:22
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Shrimp Scampi
8 Lectures 21:31

This is the first lesson in the Shrimp Scampi lesson. I'll stress why I think this dish is perfect for a date. I'll also go over the ingredients and a few things to keep in mind prior to starting.

Introduction to Scampi as the Perfect Date Meal
02:08

This lesson will be a slight review from when we prepared the garlic for the guacamole. However, I show you an additional way to prepare it as to increase the aesthetics of your final scampi product.

Slicing the Garlic
04:48

This is a great lesson. Not only do we review measuring herbs by sight, but I talk about zesting a lemon and how it's underrated in terms of its importance.

Measuring Parsley by Sight and the Importance of Zest
04:06

In this lesson, we'll talk about preparing shrimp prior to cooking. I'll talk about shrimp size, deveining, and whether to leave the shrimp tails on.

How to Peel the Shrimp
01:53

Pay attention because scampi cooks quickly. In this lesson, everything will be added to the heat and made into a finished product. I talk about the narrow window you have to cook shrimp and what they look like when done.

Cooking Shellfish
03:08

This lesson is another lesson that I want to stress the importance of cooking to taste rather than to a timer. This lesson shows you how to properly prepare the pasta.

Pasta and Cooking without a Timer
01:38

Now that we have the cooked scampi and the cooked pasta, it's time to combine and plate the dish. I show you what it looks like when it's done as well as ways to make it presentable for your date.

Proper Presentation of the Pasta
02:10

This is the final lesson in the shrimp scampi series. I'll review some of the key things we learned in this series as well as some things that can be applied to many other dishes.

Key Takeaways about Scampi
01:40
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Jambalaya
10 Lectures 30:15

This is the first lesson in the jambalaya series. I talk about the importance of experimenting by cooking a unique type of cuisine as well as going over the ingredients and things to keep in mind as we cook the jambalaya.

Introduction to Jambalaya and Cajun Cuisine
04:19

In this lesson, I introduce a few vegetables that we haven't gone over yet. I talk about dicing vs. chopping as well as how to prepare a green pepper.

Learning a Rough Dice with Celery and Green Pepper
03:30

This lesson stresses the mince skill as it's applied to both parsley and garlic.

Measuring by Sight with Parsley and Garlic
03:25

We learned how challenging chopping an onion can be when we made the Guacamole. This time, we chop a white onion, which will be used as a base to the Jambalaya. You'll use this skill over and over, so this lesson will reinforce good habits.

Practice Makes Perfect: Chopping The Onion
02:20

In this lesson, we prepare the protein - the chicken and the sausage. I talk about a few things that are unique and important when handling raw protein as well as going over cutting every piece of meat the exact same size.

Tips for Cooking Protein - Sausage and Chicken
03:01

This reinforces how to peel the shrimp, but also takes it a step further as we are going to chop the shrimp instead of leaving them whole, as we did in the shrimp scampi.

Preparing and Cutting Shrimp
02:28

This is the first of two lessons where we go over a super important skill to know: SSDS. The first S is sweat (sauteing the vegetables and extracting the juices) and the second S is sear (browning the proteins).

The SSDS Skill - Sweat and Sear
04:53

This is the second of two lessons where we go over SSDS. The final two letters stand for Deglaze (adding liquid to remove protein remnants from the pan) and simmer (keeping the temperature just under a boil so the flavors can combine).

The SSDS Skill - Deglaze and Simmer
02:13

In this lecture, we add the shrimp and then plate the finished product. I go over ways to make the meal aesthetically pleasing to your guest.

Adding the Finishing Touches and Plating
02:27

This is the final lesson of the Jambalaya series. I review the SSDS skill and other key takeaways from preparing a dish that takes as long as it does to cook.

Key Takeaways about Jambalaya and Course Wrap Up
01:39
About the Instructor
4.6 Average rating
4 Reviews
398 Students
1 Course
L'Academie de Cuisine Graduate. Man's man.

I am a graduate of the L'Academie de Cuisine intensive 12-week cooking course. In that, I learned how to not only create professional-quality recipes but I mastered plating and presentation.

I've also survived in the wilderness. I wrestle alligators. I make women swoon. I am a man's man.

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