Healthy Cooking Fundamentals

A practical course to take your cooking skills from dull to delicious

Created byChef Nic DeMuth

Last updated 6/2016

English

English [Auto],

What you'll learn

Read a recipe to make your life easier
Keep your food safe from harmful bacteria and disease
Save time and reduce stress by preparing ingredients before you cook
Confidently and safely use a knife and know how to keep it sharp
Use chef skills to build the most flavor in your cooking
Stop your food from burning by using deglazing techniques
Plate, garnish and present a meal that looks as delicious as it tastes
Apply all of these skills by cooking a simple and tasty curry

Course content

8 sections • 43 lectures • 1h 17m total length

Welcome to the course & what's in store1:08
Chef Nic gives you an overview of what this course will cover.

What is a Chef?4:23
A chef is anyone who creates food for others. Chef Nic shares how YOU will become a chef throughout this course by looking out for these key things.
How to decipher a recipe3:26
Recipes are guidelines rather than rules. Learn how to read and use a recipe when you are cooking.
Food sanitation and keeping your food safe3:09
Food is for healing, not harm. Learn how to keep your food clean and safe throughout the cooking process.
Washing raw ingredients1:41
Washing raw ingredients is safer (and often tastier) for us home cooks. Learn how to do it by watching this video.
How to measure ingredients2:11
Learn how chefs measure dry and liquid ingredients.
Mise en Place0:53
THE best tip for enjoying the kitchen more: Prepare all of your ingredients first.
Key Skill - Mise en Place
Essential knife skills3:22
Master essential knife skills with the chef's knife, establish a safe stance and grip, and learn honing, sharpening, and precise cutting to maintain a sharp edge.
Understanding seasoning4:13
Learn how to enhance the flavor of your food using salt, spices and other seasonings.
Building a flavor base2:17
Learn how to build a flavor base to elevate the taste of your food.
Key Skill - Building a Flavor Base
Deglazing a pan0:46
Learn how to remove food particles that are stuck to the bottom of your pan. Those particles are filled with flavor so you want them mixed back into your dish!

Applying theory to the cooking process1:01
Chef Nic introduces to you to the cashew curry recipe. Follow along the next few sections to learn how he applies the theories from Section 2 to this recipe.
How to use oil and salt2:16
Recap how to use oil and salt as tools to draw out and capture flavor in your meal.
Creating a flavor base with the correct type of cooking oil1:20
There are many options when it comes to cooking oils. Learn which ones to use and avoid.
How to add salt to your dish1:36
Salt use can make or break a dish. Learn how to best use salt and to season from a great hight.

Cooking one ingredient at a time1:15
Create your dish in layers. Learn how to keep your pan hot while adding ingredients.
When to stir your ingredients and the types of pans to use2:00
Learn when to stir a dish. Chef Nic also shares some tips on pan selection.
What is flavor?2:27
Learn how flavor works by activating the various forms of taste: sweet, sour, salty, bitter and umami.
Adding seasoning to a dish1:58
Learn how to add seasoning along with a few secrets about using garlic.
How and why to deglaze1:22
Learn how to deglaze in action to keep the most flavor in your dish (and keep it from burning).
Key Skill - Cooking your Ingredients

Cooking using the whole pan to cook1:31
Using different liquids to deglaze1:49
Deglaze the pan as onions release moisture, using any liquid—water, stock, wine, or vinegar—to boost flavor and add mushrooms, peppers, and squash to build a simple, farmer's market flavor base.
How to cater to larger groups1:21
Scale for a large family by browning vegetables that touch the bottom of the pan to develop flavor, using pots and a flavor base, then finishing with a sauce.
Why cutting ingredients consistently matters0:58
What is a sauce?1:41
Explore sauce making by reducing coconut milk to create a thick, flavorful liquid, add crunchy cashews for texture, and transfer rich fat flavors into the dish.
Reducing a sauce1:23
Learn how to thicken a sauce with reduction, concentrating flavor as the coconut water reduces and flavors meld together for restaurant-grade taste, with quick techniques for home cooking.
Avoid burning your dish0:56
Keep sauces from burning by lowering to a simmer and stirring frequently as it thickens, ensuring even heat distribution and preventing scorching at the bottom.

Navigating the Essential Kitchen Equipment Mini-Series0:12
Primary kitchen appliances1:45
Discover essential kitchen appliances, from fridge and freezer to oven, stove, and induction burners, plus tips on simmering with a flame tamer and saving counter space.
Measuring tools1:56
Use dry measuring cups and spoons and liquid measuring cups, noting materials and readability. Understand how scales and weight measurements improve baking accuracy, especially with large batches.
Knives2:23
Select a comfortable, balanced chef knife (6–8 inch blade) with good steel. Hone daily to center the edge; store with blade guards or in a block; have yearly professional sharpening.
Sheering, peeling, bread knives, and zesting2:24
Salad equipment1:57
Learn essential salad equipment for fresh greens, including a salad spinner to dry lettuce, stainless steel colanders, and versatile strainers for soups, almond milk, and rinsing vegetables.
Pans2:02
Baking equipment3:05
Explore essential bakeware, including casserole dishes, 9x13 and 8x8 pans, and Pyrex with lids for transport; learn about aluminum, silicone sheets, broiler pans, and using steam to keep chicken tender.
Blending equipment2:26
Odds and ends2:19

Requirements

Basic knife skills (slicing, chopping, dicing, etc.)
How to bring a pot of water to a boil.
Have access to basic cooking equipment: Stove top, large saucepan, wooden spoon, chef knife, chopping board

Description

Do you want to be more confident creating your own healthy meals? Do you want the kitchen to be a source of curious learning rather than a stressful deadline? Join this course to learn culinary skills from Chef Nic DeMuth that will take your cooking ability to the next level.

There are a three key skills that most home-cooks don't use that will turbocharge your enjoyment, confidence and ability in the kitchen: Mise en Place, creating a flavor base using salt and oil as tools and building your meal in layers. Your teacher, Chef Nic, a New York-trained health supportive chef and founder of the Up Beet Kitchen, shares these skills and many more, along with liberal splashes of his favorite cooking tips that are guaranteed to elevate your kitchen prowess.

Nic applies these skills though a delicious cashew curry recipe. At the end of the course the final test is for you to create the meal yourself and apply the skills you learned along the way.

In just two hours you can complete this course having cooked a delicious dinner or lunch.

BONUS MATERIAL: We have included an extra mini-series which will help you navigate which tools and equipment you absolutely need in your kitchen and which ones work best.

Who this course is for:

This course is for home cooks looking to improve their cooking abilities.
This course is not suited for advanced chefs.

Healthy Cooking Fundamentals

What you'll learn

Explore related topics

Course content

Introduction to the Course1 lecture • 1min

Essential Cooking Skills10 lectures • 26min

Applying Theory Pt. 1: Make a Green Curry4 lectures • 6min

Applying Theory Pt. 2: Create a Flavor Base5 lectures • 9min

Applying Theory Pt. 3: Build Your Dish7 lectures • 10min

Applying Theory Pt. 4: Variations, Adjusting to Taste, & Plating3 lectures • 3min

Cook Your Own Curry3 lectures • 2min

Bonus Material: Essential Kitchen Equipment10 lectures • 20min

Requirements

Description

Who this course is for: