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.
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.
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.
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.
A complete discussion on salts and peppers, including all the variations and what to use in each circumstance and why.
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.
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.
We conclude this section with a discussion on these blended and hybrid spices that tend to make cooking easier and very inexpensive.
This is a discussion on dry heat cooking methods, and the advantages and purposes of each variation.
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.
To make chicken stock (next lecture), we start by cutting up a chicken. This lesson demonstrates how to do so.
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.
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.
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.
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.
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.
One more fried recipe, an easy, succulent and flavorful chicken breast. An easy one for students to master.
Again, student apply what's been previously learned by making spicy curry sauce to highlight a perfectly cooked chicken
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.
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.
We conclude with one of my personal favorite dishes. Students will round out sauce making basics with this savory recipe.
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.
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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