Basic Cooking Techniques

This class will offers you a valuable set of culinary techniques to move you along in your kitchen education.

• Knife Skills 101

• Cooking Meat to Perfection (Pan-Roasted Chicken or Steak)
• Making Flavorful Pan Sauces (Classic Chicken Gravy or Red-Wine Reduction Sauce)
• Roasting Vegetables (Roasted Seasonal Vegetables)

COOKBOOK COMPANION: Back when we used to teach this class in-person at our school, it used to cover 6 techniques (including knife skills and leafy greens 101), and it was our most popular class (we refer to it as our "golden class"). So, in 2018, we created the cookbook companion to the class. It expands on everything you'll learn, with 30 more recipes to practice your newly acquired skills. Take a peek: Six Basic Cooking Techniques: Culinary Essentials for the Home Cook. If you want to grab a copy before your class, you will not be sorry. We wrote it with our students in mind, and it is an excellent guide to have at your fingertips for a lifetime of cooking.

HOW THESE VIRTUAL CLASSES WORK:

1. After registering, you will be sent a link to log into the class at the appointed date/time.
2. Two days before the class you will be sent a copy of the recipes we'll be making, so you can cook them again after the class.
3. Classes are 90 minutes and will have a maximum of 10 households attending each session.
   
4. If you want to cook alongside friends or family, please invite them to join you, using the link below.

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SHOPPING LIST for BASIC COOKING TECHNIQUES

• 1 pound steak (your choice), pork chops, or chicken breast or thighs ON THE BONE, WITH SKIN
• 1 cup chicken broth 
• 4 cloves garlic
• 1 bunch flat leaf parsley
• 1 sprig rosemary or thyme (optional)
• 2 lemons
• 1  1/2 pounds roasting vegetables (potatoes, sweet potatoes, carrots, or butternut squash -- or a combo)

STAPLES TO HAVE ON HAND

• Kosher salt and a pepper mill
• ½ cup extra virgin olive oil
• 1 cup red wine (for steak) or ½ cup white wine or sherry (for chicken)--anything you like to drink
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour

EQUIPMENT NEEDED:

• Chef’s knife and cutting board
• 12-inch frying pan
• 1 baking sheet/cookie sheet
• 1 instant-read thermometer