Bone broth is an invaluable asset in the kitchen, prized for its rich flavor, health benefits, and versatility. Chefs rely on it to elevate their cooking—from exquisite soups and stews to velvety sauces and more. Commercially boxed or jarred concentrates often fall short, lacking depth, proper seasoning, or the gelatinous quality that gives homemade bone broth its body and healthful properties. With store-bought bone broth often being expensive, learning to make your own is both economical and rewarding. In this class, you’ll learn to make light and dark chicken stock, but the techniques taught can be applied to other types of bones, allowing you to create a variety of flavorful and nutrient-rich broths. Gaining the skills for making bone broth will transform your cooking and ensure better results every time—guaranteed!
The chef's knife is the single most important tool in the kitchen, yet knowing how to properly use it is a skill many home cooks overlook. Failing to hone this invaluable skill becomes a barrier to good cooking since poor knife skills make prep work feel like a horrible chore. A dull blade poses not only a hazard, but also compromises the integrity of everything you make. I am committed to dispelling any apprehensions surrounding the use of a sharp chef's knife through safe and simple exercises. Embrace knife proficiency, for it instills not only confidence, but also a newfound eagerness to explore the realms of cooking.
Think of Thailand and Pad Thai automatically comes to mind. Sadly, it's quite difficult to find a decent pad Thai in restaurants outside of Thailand. They are often too sweet, gluey, or soggy and drenched in too much sauce. Worse yet, some contain ketchup! Making great Pad Thai at home is actually not that difficult once you get everything set up. The first step is learning about authentic ingredients, some of which may be foreign to you. Learning and practicing how to properly cook and balance the flavors for this mouth watering dish will be the key to your success!
Join me in unraveling the secrets behind cooking three iconic Italian pasta dishes and their exquisite sauces: aglio e olio (garlic and olive oil), carbonara (guanciale and egg sauce), and cacio e pepe (cheese and pepper). While these recipes boast simplicity with their few, but high-quality ingredients, mastering the proper cooking techniques are often a challenge home cooks have trouble with. Fear not! We'll delve into understanding how to prevent these sauces from splitting or curdling and the proper way to cook, sauce, and serve these insanely delectable and comforting dishes.
Learn the essentials of crafting restaurant-worthy risotto dishes from scratch - from the proper ingredients and equipment to the techniques for achieving creamy perfection. Uncover trade secrets and discover a basic formula that you can vary to create an endless number of new risotto dishes. Once this cooking technique is understood, your culinary skills are guaranteed to be elevated. Spend time in the kitchen with your newfound confidence making these sensational rice dishes and implementing your own flavor twists.