Objective: To understand and master the art of seasoning control in cooking to enhance flavor profiles and create perfectly balanced dishes. Core Concept: Seasoning control is the practice of adjusting and maintaining the appropriate balance of flavors in a dish, primarily through salt, but also through other spices and herbs. This skill allows you to…
Objective: The objective of this lesson is to teach home cooks how to poach ingredients, particularly eggs, with gentle heat, while understanding the science behind it. Core Concept: Poaching is a cooking method that involves gently heating liquid, typically water or milk, to cook an ingredient, such as eggs, delicately in the liquid. This lesson…
Lesson Title: Soufflé and Air Incorporation Objective: In this lesson, you will learn how to make a classic soufflé and understand the importance of air incorporation in cooking. By the end of this class, you should be able to create a light and fluffy soufflé while mastering the art of air incorporation for various dishes….
Lesson Title: Emulsions and Dressings Objective: By the end of this lesson, students will be able to understand the concept of emulsions, create various types of dressings using emulsification techniques, and apply these skills in their own cooking. Core Concept: An emulsion is a mixture of two immiscible liquids (liquids that do not mix well)…
Lesson Title: Flavor Balancing 101 Objective: Understand and apply the basic principles of flavor balancing to create delicious dishes. Learn how to adjust recipes to suit personal preferences and dietary needs. Core Concept: Flavor balancing is the process of combining ingredients so that the flavors work in harmony—nothing is too sweet, salty, sour, or bitter….
Objective: In this lesson, we will explore the fundamentals of baking, including key ingredients, essential tools and techniques, as well as some delicious recipes to put your new skills into practice. By the end of this lesson, you should feel confident in your ability to tackle a variety of baking projects at home. Core Concept:…
Objective: To teach home cooks how to make basic stocks (vegetable and meat) and three essential sauces (béchamel, velouté, and espagnole), while understanding their uses and applications in various dishes. Core Concept: Stocks and sauces are the foundation of many delicious dishes, providing flavorful bases for soups, stews, and gravies. They can elevate a dish…
Lesson Title: The Science of Searing Objective: By the end of this lesson, students will understand and be able to perform the art of searing proteins. They will learn about different types of sear methods, how to select the proper equipment and tools, and most importantly, how to achieve a perfect sear on various proteins…
Objective: By the end of this lesson, students will be able to master basic knife skills, including chopping, dicing, slicing, and mincing. Core Concept: Knife skills are essential in any kitchen for preparing ingredients efficiently and effectively. In this class, we will focus on proper techniques for cutting vegetables, herbs, and proteins, as well as…
Lesson Title: Perfect Pasta From Scratch Objective: In this lesson, you will learn how to make homemade pasta from scratch with an emphasis on technique and consistency. You will gain confidence in creating the perfect pasta dough, shaping different types of pasta, and understanding how to cook it for the best results. Core Concept: The…