What You’ll Discover in Cooking Basics
No matter how varied and extensive your cooking repertoire, Cooking Basics It’s a great time to roast, cook, boil, pan fry, or grill. File Size: 7.02GB
Cooking Basics
Did you ever wonder how professional chefs can create multi-course meals that are delicious and consistent, and are all cooked at the right temperature and time? Or how they create beautiful and delicious plates by pairing items. You will find it easier than you thought once you learn the right techniques and tools. Presented in partnership with The Culinary Institute of America and filmed at the CIA’s flagship facility in Hyde Park, New York, Cooking BasicsThe book What Everybody Should Know gives you the steps to be a confident and productive cook at home. Whether you’re brand-new to cooking or want to up your game after years in the kitchen, these 24 easy-to-follow lessons demonstrate everything you’ll need to create a wide variety of exciting, flavorful dishes.
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Chef Sean Kahlenberg brings his expertise as both a professional chef and culinary educator to each lesson. Chef Sean Kahlenberg has extensive knowledge in food science, and will help you understand how it applies to your home cooking. He will also guide you through the numerous original recipes included in this course. You won’t find these specific recipes anywhere else and Chef Kahlenberg’s step-by-step demonstrations—filled with stories and invaluable tips and tricks—will let you learn as if you are right there in the kitchen with him.
Prep for Success
Your potential for success in the kitchen begins before you’ve even turned on your stove or oven. How can chefs create a complete meal that arrives on the table at the perfect temperature, with all the ingredients they need? Mise en place is the answer. Have you ever heard of mise en place? Don’t worry—you’ll soon wonder how you ever survived in the kitchen without it.
Mise en Place is often translated to French as “everything in its place.” In the kitchen, this refers to having all your ingredients together before you start cooking—each item measured, peeled, or sliced exactly as you’ll need it for your specific recipe. All your tools, ingredients, mixing bowls and pots should be easily accessible so that you can proceed with your cooking in a logical, calm way. If you’ve ever heard the butter sizzling in the pan while you run around your kitchen throwing open each cabinet to look for a particular spice, you probably want to improve your mise en place.
In Cooking Basics, you’ll learn not only how to organize your mise en place, but also the best way to prepare each of your ingredients, including how to:
Cut vegetables into the appropriate dimensions required by your recipe—julienne, brunoise, small dice, large dice, or slice;
Create the mirepoix for your recipe—the onions, carrots, and celery that form the flavor base for most Western dishes;
Cleanse the skin and fillet flat and round fish, including bottom-feeders.
Assess, break down and brine chickens and turkeys;
Clean and evaluate shrimp, mussels, and clams.
Reduce the amount of beef you eat.
The Importance and Value of Fats
As you go through this course, you will discover (and disprove!) many myths about food. However, one thing that can keep home cooks from greatness is the belief that “fat is bad.” Fats are your friend when it comes down to cooking. Fats are essential for cooking and also affect the final product’s appearance. Depending upon your goals, fats may add flavor to the food or be used as a neutral medium for other ingredients to circulate their flavors. Fats are essential for some nutrients and flavor compounds.
Most importantly, fats can be used to transfer heat during cooking. This chemical reaction occurs between amino acids, reducing sugars and forms hundreds of complex molecules that we love to taste and smell in food. Whether or not you’re familiar with its formal name, chances are you’ve always loved the browning that results from the Maillard reaction. In Cooking Basics, you’ll watch the Maillard reaction occur in real time as you learn to fry arancini, baste scallops, sear beef, and much more.
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How do you choose the right fats for which recipes? Chef Kahlenberg explains how a variety fats can be beneficial to your cooking, including:
Grapeseed Oil. This oil’s high smoke point makes it a kitchen favorite, allowing foods to cook comfortably at high temperatures without risking the bitterness of burned oil. Grapeseed oil has a pleasant flavor and very little taste. You’ll learn how to use it in cooking coq au vin, monkfish, asparagus, and many other foods.
Butter. While learning to cook cioppino, pasta, lamb, and a variety of vegetables, you’ll come to agree with Chef Kahlenberg when he says, “Too much butter is barely enough.” You’ll explore what can be learned from the sound of butter sizzling—and not sizzling: It’s all about the interplay of fat; water; milk solids; and, of course, heat.
Rendered Fat. Learn how to render fat—how to melt and clarify hard animal fat—and use it as the primary cooking medium for paella and a variety of vegetables.
Explore the Wide World in Your Kitchen
No matter how varied and extensive your cooking repertoire, Cooking Basics provides a great opportunity to sear, roast, boil, pan fry, grill, and sauté foods in ways you may never have considered before. You’ll learn how and when to cook with a sachet d’epices, how to create a cartouche (and why it works better than a pot lid in some circumstances), how to harvest vanilla caviar, the difference between a roux and a gravy, when to use ras el hanout, and much more.
As you follow Chef Kahlenberg’s step-by-step directions, you’ll learn to prepare many classics with a new twist, including crispy fried chicken, sautéed scallops, grilled salmon, braised short ribs, roast beef, and Thanksgiving turkey along with traditional side dishes of coleslaw, pickles, asparagus, carrots, pilaf, and more. But you’ll also have the opportunity to branch out and create:
Argentinian bright green chimichurri Sauce
French Béarnaise sauce
French coq au vin
French Provençal ratatouille
Italian cheesy polenta,
Italian potato gnocchi
Italian risi and bisi, traditional northern Italian rice seasoned with peas
Mexican grilled corn salad
San Francisco classic cioppino
Sicilian caponata
Spanish paella
With Chef Kahlensberg’s guidance, you will be able to make meals that are as beautiful as they are delicious, with each component timed perfectly to be served together. Whether you are hosting a party or making a family dinner, every meal will feel like an amazing accomplishment—and, with a little help from an expert chef, it’s much easier than you think.
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