Butchering your own chicken is not easy. It’s simple, but not easy. I will say though, once you learn how to do it your wallet will cringe at buying independent chicken parts ever again. For anyone with an animal inclusive diet, this is one of the quickest ways to knock $10 off your next shopping trip.
Read MoreButchering your own chicken is not easy. It’s simple, but not easy. I will say though, once you learn how to do it your wallet will cringe at buying independent chicken parts ever again. For anyone with an animal inclusive diet, this is one of the quickest ways to knock $10 off your next shopping trip.
Read MoreYour second food science lesson comes in the form of salad dressing. Yes ma’am, the goopy sauces and over salted oil laden junk in the bottles will become history! My personal vendetta towards Hidden Valley and Newman’s Own will only be resolved once they both are out of business. Ranch… you may be an exception. I’m not sure yet.
Read MoreFrom one flavor vehicle to the other! Pasta is one of the most widely consumed ingredients by Americans, yet so many home cooks are preparing it incorrectly. Rice is understandable; it’s kinda-sorta complicated. But PASTA!? In this lesson, we cover how to achieve the perfect al-dente! While also troubleshooting sticky noodles, slippery spaghetti, and many more common mistakes.
Read MoreI unapologetically judge those who use boil-in-the-bag rice. Wistfully thinking back, I was once that person… It was all so simple. But I’m a changed man now, and the endless possibilities of properly cooked rice granules shake me back into reality. So if you would, allow me to be the shake that also brings you to your new rice filled reality.
Read MoreNamed after an ambitious French Chemist, Dr. Louis-Camille Maillard is responsible for discovering the science behind the tantalizing culinary reaction that so many home cooks desire, but very few have the pleasure of enjoying.
Read MoreWe’re turning up the HEAT in week 3! In my humble opinion, roasting veggies has to be one of the best ways to turn a veggie hater, into a veggie fornicator. This method of cooking is quick, fool-proof, and simply delicious.
Read MoreWhat good is knowing a fancy recipe without having the proper knife skills? In this class we cover 5 basic cuts that will have you ready to prep any piece of produce you lay your eyes on. We will also go over a few tips that will keep yourself safe from the knife’s unforgiving edge.
Read MoreEver wanted to cook and then proceeded to ask yourself, “where do I even begin?” Same. This chapter covers how to stock your pantry and refrigerators with the essentials! Setting you up for quick, simple, and flexible home cooking.
Read MorePreparing a written recipe seems like a no brainer, right? But home cooks near and far have seen countless recipes go left because of incorrect procedure. Here are some of my suggested guidelines that will teach you how to look at any recipe and duplicate that delectable goodness, just like your favorite chefs!
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