I do a solid job on really complex dishes, but weirdly struggle with the simple stuff. For instance, making a hearty old-fashioned stew with meat that is tender and falling apart - instead of chewy and dry tasting.
I am really interested in braising, making flaky pie crust and effectively using acid as a seasoning. I feel like I am stuck in a flavor rut. And I love the list you have already compiled.
Personally, the "Weeknight meals that look impressive, but are super simple" sounds awesome. It would be nice to do something different on a weeknight! And the seafood masterclass also sounds like a winner!
I've always been interested by authenticity. I would like to see a selection of (any) regional dishes that are truly authentic to that culture, down to every ingredient. Completely free of contemporary fusion.
The French Mother sauces, but maybe skip tomato. Also I love when you post the pics of whole fish with little asst sides of veggies, something I don’t make myself, but love to eat. And dumplings…🧡🥟🧡….drooled a lil on that one.
Knife SHARPENING skills. How to properly use a steel. How to use electric sharpeners. Using a stone, if you feel obligated to include that, but I ain't goin' there, personally - too traumatized by seeing (and trying to cut with) my mom's concave blades, made so by seriously improper use of a stone.
I need really sharp knives for what I do (don't cook much, but do a fair amount of game processing), and sometimes I do a good job, other times I don't.
Knife skills! I'm a pretty accomplished home cook, but my knife skills are abysmal. I once hosted a chef who was doing a stage at a restaurant in my town for a few months, and when we were cooking together at home, he would cringe every time I picked up a knife (and he would often take the knife out of my hands). It was mortifying.
I’m really good at complex dishes, but what most consider simple, I can’t seem to master. For example: roasting a chicken, making a good crusty bread. I’m always up for improving knife skills!! Leftovers don’t go over well with my husband, so quick weeknight meals (30 minutes or so) would be so great to learn! Also, ethnic dishes would be a fun curveball every now and then
seafood master class, soup dumplings like din tai fun, singapore's san lau hor fun, and spicy beef jamaican patties like our very own pimento kitchen here in minneapolis. and if you offered in person cooking classes, that would be amazing! hands on with the master is always best ...
Sauces and how to scale a recipe up and down
I do a solid job on really complex dishes, but weirdly struggle with the simple stuff. For instance, making a hearty old-fashioned stew with meat that is tender and falling apart - instead of chewy and dry tasting.
Knife skills, sauce recipes, chef tricks…
I am really interested in braising, making flaky pie crust and effectively using acid as a seasoning. I feel like I am stuck in a flavor rut. And I love the list you have already compiled.
- How to make homemade pizza EASILY (without a peel, stone, etc.)
- How to make a good hollandaise. (The threat of scrambling the egg totally intimidates me.)
- Knife sharpening. (I've used Knife Aid. Relatively easy. Prices are reasonable.)
- Knife skills. My sister taught me 20+ years ago (she just retired from teaching culinary at Hennepin Tech) but a refresher would be great.
Personally, the "Weeknight meals that look impressive, but are super simple" sounds awesome. It would be nice to do something different on a weeknight! And the seafood masterclass also sounds like a winner!
I've always been interested by authenticity. I would like to see a selection of (any) regional dishes that are truly authentic to that culture, down to every ingredient. Completely free of contemporary fusion.
The French Mother sauces, but maybe skip tomato. Also I love when you post the pics of whole fish with little asst sides of veggies, something I don’t make myself, but love to eat. And dumplings…🧡🥟🧡….drooled a lil on that one.
Knife SHARPENING skills. How to properly use a steel. How to use electric sharpeners. Using a stone, if you feel obligated to include that, but I ain't goin' there, personally - too traumatized by seeing (and trying to cut with) my mom's concave blades, made so by seriously improper use of a stone.
I need really sharp knives for what I do (don't cook much, but do a fair amount of game processing), and sometimes I do a good job, other times I don't.
Knife skills. I can cook and chop with the best of them, but I know it is never done properly!
Knife skills! I'm a pretty accomplished home cook, but my knife skills are abysmal. I once hosted a chef who was doing a stage at a restaurant in my town for a few months, and when we were cooking together at home, he would cringe every time I picked up a knife (and he would often take the knife out of my hands). It was mortifying.
A how too on selecting the best ingredients
Where would also be helpful. I've found that the quality of the ingredients cover up cooking mistakes
I’m really good at complex dishes, but what most consider simple, I can’t seem to master. For example: roasting a chicken, making a good crusty bread. I’m always up for improving knife skills!! Leftovers don’t go over well with my husband, so quick weeknight meals (30 minutes or so) would be so great to learn! Also, ethnic dishes would be a fun curveball every now and then
Knife Skills! Pan skills! I want to be able to shake a pan and toss it.
Easy vegetarian meals. Knife skills. Impressive week night meals, super simple.
seafood master class, soup dumplings like din tai fun, singapore's san lau hor fun, and spicy beef jamaican patties like our very own pimento kitchen here in minneapolis. and if you offered in person cooking classes, that would be amazing! hands on with the master is always best ...