👨🍳 Cooking school
Become a Master Chef
The things they teach in the first weeks of culinary school, and almost nobody teaches at home: how to hold a knife, how big a small dice really is, how heat, salt and acid work, and how to keep a kitchen safe. Short lessons, a diagram for each, and a 10-minute drill you can do tonight with cheap ingredients.
🔪Course 1: Knife Skills
Hold a chef's knife like a pro, cut evenly sized pieces, dice an onion in under a minute and keep your edge and your fingers in good shape.
5 lessons
📋Course 2: Mise en Place
Read a recipe like a cook, prep in the right order, set up a real station and measure accurately, all before the heat goes on.
5 lessons
🔥Course 3: Heat and Cooking Methods
Dry heat or moist heat, simmer or boil, shimmer or smoke: learn to read heat so food browns, turns tender and comes out safe.
5 lessons
🧂Course 4: Seasoning and Flavor
Salt at the right time and in the right amount, fix a dish that tastes off, and get full flavor from your spices and herbs.
5 lessons
🥣Course 5: Stocks and Sauces
Make a real stock, thicken with a roux, learn the five mother sauces, build a pan sauce and rescue a broken mayonnaise.
5 lessons
🧯Course 6: Kitchen Safety
Put out a grease fire, keep raw meat away from everything else, beat the danger zone, handle burns and cuts, and store food right.
5 lessons