"Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating."
Techniques for cooking farm-fresh ingredients to maximize flavor and nutrition.
Farm-to-Table Cooking: Understanding the concept of farm-to-table and how it affects cooking techniques, including choosing seasonal ingredients and sourcing locally.
Knife Skills: Learning the basics of how to use and handle a chef knife, including techniques for chopping, dicing, and slicing vegetables and fruits.
Flavoring Techniques: Understanding how to use herbs, spices, oils, and other seasonings to enhance the flavor of ingredients and make dishes more appealing.
Cooking Methods: Understanding the primary cooking techniques used in farm-to-table cooking, including roasting, grilling, braising, sautéing, and steaming.
Sous Vide Cooking: Understanding the principles and benefits of sous vide cooking – a method that involves sealing food in an airtight bag and cooking it in a temperature-controlled water bath.
Pressure Cooking: Using a pressure cooker to cook ingredients quickly and tenderly.
Fermentation: Learning how to use fermentation to preserve, transform, and intensify ingredients and add delicious flavors.
Culturing: Learning how to use culturing techniques like yoghurt, cheese, and sourdough to create savory, probiotic-rich ingredients that add flavor and nutrition to dishes.
Smoking and Curing: Understanding the principles and techniques for smoking and curing meats, fish, and other foods to create beautiful flavors and textures.
Organic Cooking: Learning about the importance of organic and non-GMO foods, how to identify them and incorporate them into cooking.
Vegan and Vegetarian Cooking: Learning techniques for cooking hearty plant-based dishes that satisfy both meat-lovers and vegetarians alike.
Baking Essentials: Learning the techniques for making baked goods ranging from artisan bread to decadent desserts.
Pasta Making: Learning to create homemade pasta, which is easy and rewarding.
Mixology: Learning creative techniques and strategies for mixing cocktails, which pair well with farm-to-table cuisine.
Menu Planning: Getting inspiration and understanding the principles of planning cohesive and appealing farm-to-table menus.
Grilling: A method of cooking food over an open flame or hot coals.
Smoking: A technique where food is cooked over a low heat with smoke, usually from wood.
Roasting: A dry heat cooking method, where food is cooked in an oven or over an open flame until browned and cooked throughout.
Baking: Cooking food in an oven with dry heat.
Boiling: Cooking food in hot water that is at or near its boiling point.
Poaching: Cooking food in liquid that is at or below the boiling point.
Braising: A combination cooking method of searing or browning meat and then slowly simmering it in liquid until cooked.
Steaming: A cooking method where food is cooked using steam, usually in a steamer basket over boiling water.
Sautéing: Cooking food quickly in a pan over high heat with a small amount of oil or fat.
Stir-frying: A technique where food is cooked in a wok or a similar pan with a small amount of oil, using high heat and constant stirring.
Deep-frying: A technique where food is submerged in hot oil until it is cooked through and golden brown.
Sous vide: A method of cooking where food is placed in a vacuum-sealed bag and cooked in a water bath at low temperatures for an extended period of time.
Char-grilling: A technique where food is cooked in a char-grill over an open flame to create a charred and smoky flavor.
Griddling: A technique where food is cooked on a flat surface, such as a griddle or a flat-top grill.
Slow-cooking: A technique where food is cooked for an extended period at a low temperature, usually in a slow cooker or crockpot.
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as good butter which heavily impacts the meal."
"Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with."
"…such as good butter which heavily impacts the meal."
"Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"The way that cooking takes place also depends on the skill and type of training of an individual cook."
"The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating."
"Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating."
"The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"The way that cooking takes place also depends on the skill and type of training of an individual cook."
"…such as good butter which heavily impacts the meal."