After you’ve tackled these fundamental cooking techniques, there is no limit to the variation of meals you can make.
Browning Meats (Perfect Skillet Steak)
Making Flavorful Pan Sauces (Classic Red Wine-Shallot Pan Sauce)
Roasting Vegetables (Roasted Potatoes and Seasonal Vegetables)
Blanching Green Vegetables (String Beans with Lemon Gremolata)
Cooking Leafy Greens (Swiss Chard with Garlic and Lemon)
COOKBOOK COMPANION: Because this is the best-selling class at the school, we have just published its cookbook companion. It expands on everything you'll learn, with 30 more recipes to practice your newly acquired knife, meat, sauce, and vegetable skills! Take a peek: Six Basic Cooking Techniques: Culinary Essentials for the Home Cook. If you want to take home the cookbook, you can add it to your class registration and collect your copy at the school. It also makes a fantastic gift for any novice cook.