Master Your Kitchen, Learn The Basics And Delicious Recipes
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Master Your Kitchen, Learn The Basics And Delicious Recipes

Learn the essentials of a fundamentally good kitchen, mastering basic techniques, and preparing delicious recipes
0.0 (0 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.
4 students enrolled
Last updated 10/2016
English
Current price: $10 Original price: $20 Discount: 50% off
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Includes:
  • 3 hours on-demand video
  • 10 Articles
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • You will learn how to equip your kitchen with efficiently with equipment you will repeatedly use, including spices. Also, how to make basic chicken and beef stocks which have a variety of applications, basic roux, compound butter, and more. Finally, you will learn some delicious recipes and how to make great sauces, which will be a strong foundation for exploring your own culinary world and experiment with your own creations. You’ll be able to transform an average meal into an extraordinary one
View Curriculum
Requirements
  • The only real requirement is that you have a passion for food, and a desire to expand your culinary world. Equipment you would need is discussed in the first part of this course, along with buying tips. You will learn that great cooking doesn’t require a store full of merchandize, half of which your probably never will use. Nor does it require an unlimited bank account.
Description

Welcome to Kitchen Basics and Beyond, where you will learn to cook to impress ! You will gain the confidence to no longer feel intimidated in the kitchen. This course focuses on everything you need to get a great foundation in culinary basics, and more.  We start with equipment such as pots and saucepans, then move on to knives and utensils, and wrap up with the wonderful world of spices.  After that, we head to the kitchen to make stocks, roux and compound butter, the base for many great sauces. After mastering these techniques, we conclude with some great recipes and sauces to die for! This entire course is based on the premiss that cooking should be easy, affordable, taste great, and FUN. Anyone who has a passion for food and cooking will benefit from this course, where our motto is "live to eat". This course has no specific requirements and is open to everyone. It consists of lectures, demonstrations, and recipes where you will learn the  proper techniques and cooking methods, the science of cooking, if you will. After mastering these concepts, we focus on flavor, the ART of cooking, where you will be encouraged to expand your culinary world by adapting knowledge from this course and unleashing your own culinary creativity. You will gain the knowledge and self assurance in the kitchen, and start cooking to impress. Join us at Kitchen Basics and Beyond to start your culinary journey.

Who is the target audience?
  • Anyone who has the desire and passion to unleash their culinary creativity
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Curriculum For This Course
34 Lectures
03:08:06
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Introduction
1 Lecture 01:31

In this brief introduction, students will be introduced to kitchen basics that will be taught throughout this course, including equipment, spices, cooking methods, stocks and roux, and more. We will conclude this course with applying what we've learned by creating some mouth watering meals.

Preview 01:31
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Equipment
2 Lectures 33:47

In this section, students will get familiar with the all the pans and their uses in a good basic kitchen. These include stockpots, saucepans, saute pans, accessory pans and more. Buying tips are also dicussed.

Preview 16:33

This section's focus is on knives and utensils. You will learn there are surprisingly few knives that are necessary for a good kitchen set-up. Also, surprisingly few utensils are needed as well. Again, buying tips are discussed.

Knives and utensils
17:14
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The world of spices
4 Lectures 18:57

A complete discussion on salts and peppers, including all the variations and what to use in each circumstance and why.

Spices part 1, the basics
04:30

We will investigate the world of common savory spices, such as thyme, oregano, basil, mint and many others. Students will learn what combinations work best and various cuisines for these savory spices. They will also be encouraged to experiment as they develop their own palette.

Spices, part 2, common savory spices
05:40

Here the focus is on very flavorful spices that typically have a more limited use, such as cilantro, turmeric, cumin and others. Students will learn how to properly incorporate these spices.

Spices, part 3, exotic and speciality spices
04:14

We conclude this section with a discussion on these blended and hybrid spices that tend to make cooking easier and very inexpensive. 

Spices, part 4, hybrids and blends
04:33
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Cooking methods
3 Lectures 09:27

This is a discussion on dry heat cooking methods, and the advantages and purposes of each variation.

Dry heat
03:54

Moist heat
02:42

Combination and specialty methods
02:51
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Oils and butters
2 Lectures 10:52

In this lecture, students will learn about the various types of oils ( olive oil, corn oil, etc ), their characteristics, such as burning temperature, and when and how to use each. In addition, we will have a discussion on butter and spreads.

Oils and butters
06:14

Making a compound butter
04:38
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Stock and roux
4 Lectures 41:34

To make chicken stock (next lecture), we start by cutting up a chicken. This lesson demonstrates how to do so.

Cutting up a chicken
04:51

This lesson takes the student from start to finish on making delicious chicken stock. The emphasis is not only on what to include, but what to exclude, and why.

Chicken stock
11:06

In this lecture, the student will learn how to make the perfect beef stock, which is the basis for incredible sauces, including the classic brown sauce in the next lecture.  Again, the emphasis is on technique, what to include, what to exclude, and why.

Beef stock
17:27

We wrap up this section by first making a roux, then using this roux and beef stock from the previous lecture to make a classic brown sauce. Students will master the technique and be able to create his/her own great sauces following this method.

Roux and Classic brown sauce
08:10
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Delicious recipes
8 Lectures 01:04:31

Being mindful not to waste anything, we make a delicious chicken salad from the chicken used in the chicken stock. A great recipe as a salad, side, or in a sandwich.

Chicken salad
05:29

Again, not being wasteful, we use sections of the cut up chicken that did not make it to the stock pot. Students will learn a simple method to make crispy and moist fried chicken. 

Fried chicken
07:50

One more fried recipe, an easy, succulent and flavorful chicken breast. An easy one for students to master.

Pecan crusted chicken breast
07:17

Again, student apply what's been previously learned by making spicy curry sauce to highlight a perfectly cooked chicken

Chicken with curry sauce
08:56

Here students apply what they learned form previous courses by making a variation on the classic brown sauce and serving it with the perfectly cooked chicken breast. The cooking method is also emphasized.

Chicken with brown mushroom sauce
10:54

This is an incredibly delicious dish that's very easy to prepare. Students will learn yet another method of making a sauce, as well as proper sauteing basics.

Preview 09:30

We conclude with one of my personal favorite dishes. Students will round out sauce making basics with this savory recipe.

Chicken with tarragon cream sauce
11:10

We wrap up this section, and course, by a discussion on what's important for students take away and apply in their own journey through the culinary world. The emphasis is on techniques, methodology, and flavoring. By completing this course, student will have a solid foundation to explore and develop their culinary skills.

What to take away and apply
03:25
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Recipes
10 Lectures 07:41
Guidelines about the recipes
01:26

Chicken Stock
00:42

Beef Stock
00:44

Fried Chicken
00:41

Pecan crusted chicken breast
00:37

Chicken with curry sauce
00:46

Chicken with brown mushroom sauce
01:01

Chicken with white wine shallot sauce
00:34

Chicken Salad
00:37

Chicken with tarragon cream sauce
00:30
About the Instructor
Richard Schwartz
0.0 Average rating
0 Reviews
4 Students
1 Course
Cooking made easy, affordable, and delicious

Being a passionate food lover, I live my the motto of "live to  eat". I've been a restauranteur, caterer, and had the privilege of studying with two of the world's most renowned chefs, Jaques Pepin, and the later three star michelin chef, Roger Vergé. I look forward to helping others release their creative talent in the quest for exquisite meals with the emphasis on ease pf preparation, affordability, and above all, great taste. Please join me in this culinary adventure.

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