Many of you are probably confused as to why I have a section called ‘culinary 101’ on my blog. In short, a part of my vision for this blog is to provide friends, family, and culinary connoisseurs access to traditional methods, terminology, and how to use kitchen tools properly. I was always a giver growing up, so it only made sense to share my knowledge that I’ve accumulated from taking culinary classes in high school, culinary school, and TV (shout out to Alton Brown).
The following are just a handful of topics that I’m going to go over by creating a series:
- different types of cooking methods
- knives
- pots & pans: what works best
- braising v. stewing
- pantry essentials
- fridge/freezer essentials
- stocks
- the 5 mother sauces; how to make the most out of them
- culinary terminology
- herbs
- spices
- smoking v. boiling point
- fats
- culinary school
If there’s a specific topic you’d like to see on the blog, feel free to reach out on hausofko@outlook.com!
Cheers!
