http://www.thekitchn.com/feedburnermain
My brothers are learning how to cook. Truth be told, they’ve been learning how to cook for a few years now, but that’s only because they’re slowly adding to what they know as they realize it’s missing. So when you mostly make chicken breast and broccoli, solid knife skills aren’t absolutely necessary. But when you upgrade to roast chicken, you need to know how to carve it. There are resources abound on essential culinary techniques. We spend plenty of time sharing them here on Kitchn, Mark Bittman has written a tome on them in his How to Cook Everything, but sometimes you need the bare-bones basics all in one place. Six Basic Cooking Techniques by Jennifer Clair does a good job of culling the canon to a set of essentials. It’s the book I’m giving my brothers because it’s just the really important stuff. We asked Jennifer to tell us how her approach to teaching the basics created the most popular cooking class in New York City and lead to a book on the topic as well. – Hali
Filed under: Fitness
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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