Fundamentals 101 -Version 2.0
Fundamentals 101 Version 2.0 is the gateway to turning your kitchen into an artist's studio. **Available Now!**
But First Let's Have a Chat
Why a 2.0 Already?
How We Have Laid Out the Course
The Northwest Method Handbook
Important Terms, Abbreviations, Measurements, and Questions You May Have
Before we begin...let's help you find out a little bit about yourself.
[OVERVIEW] of Chapter #1: Tools and Language of the Craft
[INTRO: Chapter #1 - Lesson 1] Setting Up
[MINI-PODCAST] Julia Childs and the Art of Inspiration
[EXECUTION: Chapter #1 - Lesson 1] Setting Up
[TIPS: Chapter #1 - Lesson 1] Setting Up
[INTRO: Chapter #1 - Lesson 2] Your Knife and The Roll
[MINI-PODCAST] Your Knives
[EXECUTION: Chapter #1 - Lesson 2] Your Knife and The "Roll"
[MINI-PODCAST] Cutting Boards
[TIPS: Chapter #1 - Lesson 2] Your Knife and the "Roll"
[INTRO: Chapter #1 - Lesson 3] Alliums
[LECTURE: Chapter #1 - Lesson 3] Alliums
[INTRO: Chapter #1 - Lesson 4] White Chicken Stock/Broth
[MINI-PODCAST] Chicken Stock
[EXECUTION: Chapter #1 - Lesson 4] White Chicken Stock/Broth
[TIPS: Chapter #1 - Lesson 4] White Chicken Stock/Broth
[INTRO: Chapter #1 - Lesson 5] Azteca-Style Soup
[MINI-PODCAST] Azteca-Style Soup
[EXECUTION: Chapter #1 - Lesson 5] Azteca-Style Soup
[TIPS: Chapter #1 - Lesson 5] Azteca- Style Soup
[Chapter #1 - Lesson 6] Mise en Place
[MINI-PODCAST] Kitchen Ergonomics and Mise en Place
[The Bonus Lesson No-One is Teaching You] Honing and Sharpening Your Knife
[TRANSITION] Chapter #1 to Chapter #2
[FEEDBACK] Chapter #1
[OVERVIEW] Chapter #2
[INTRO: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup
[EXECUTION: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup
[TIPS: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup
[INTRO: Chapter #2 - Lesson 2] Velouté Soup
[EXECUTION: Chapter #2 - Lesson 2] Velouté Soup
[TIPS: Chapter #2 - Lesson 2] Velouté Soup
[INTRO: Chapter #2 - Lesson 3] Tossed and Composed Salad
[MINI-PODCAST] Olive Oil and Balsamic Vinegar
[ABOUT THE KEY INGREDIENTS: Chapter #2 - Lesson 3] Tossed and Composed Salad
[TIPS: Chapter #2 - Lesson 3] Tossed and Composed Salad
[INTRO: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)
[MINI-PODCAST] Pasta Aglio e Olio
[EXECUTION: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)
[TIPS: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)
[TRANSITION] From Chapter #2 to Chapter #3
[FEEDBACK] Chapter #2
[OVERVIEW] Chapter #3
[MINI-PODCAST] Moist and Dry Heat Cooking
[INTRO: Chapter #3 - Lesson 1] Boiling, Simmering, and Poaching
[EXECUTION: Chapter #3 - Lesson 1] Boiling, Simmering, and Poaching
[MINI-PODCAST] Hard-Boiled Egg
[TIPS: Chapter #3 - Lesson 1] Moist Heat: Boiling, Simmering, and Poaching
[INTRO: Chapter #3 - Lesson 2] Dry Heat Pan Cooking
[EXECUTION: Chapter #3 - Lesson 2] Dry Heat Pan Cooking
[TIPS: Chapter #3 - Lesson 2]Dry Heat Pan Cooking
[INTRO: Chapter #3 - Lesson 3: Caponata
[EXECUTION: Chapter #3 - Lesson 3] Caponata
[TIPS: Chapter #3 - Lesson 3] Caponata
[INTRO: Chapter #3 - Lesson 4] French Onion Soup
[MINI-PODCAST] French Onion Soup
[EXECUTION: Chapter #3 - Lesson 4] French Onion Soup
[SUMMARY: Chapter #3 - Lesson 4] French Onion Soup
[Chapter #3 - Lesson 5] Oven Baking and Roasting
[MINI-PODCAST] Sheet Roasting
[TRANSITION]- Chapter #3 to Chapter #4
[FEEDBACK] Chapter #3
[OVERVIEW: Chapter #4: Coagulation]
[Chapter #4 - Lesson 1] The Science of Coagulation Through Scrambled Eggs
[INTRO: Chapter #4 - Lesson 2] French Omelet
[MINI-PODCAST] French Omelet
[EXECUTION: Chapter #4 - Lesson 2] French Omelet
[TIPS: Chapter #4 - Lesson 2] French Omelet
[INTRO: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa )
[MINI-PODCAST] Scallops
[EXECUTION: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa)
[TIPS: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa)
[INTRO: Chapter #4 - Lesson 4] Seared Steak
[MINI-PODCAST] Cooking the Perfect Steak
[EXECUTION: Chapter #4- Lesson 4] Seared Steak
[SUMMARY: Chapter #4 - Lesson 4] Seared Steak
[TRANSITION] Chapter #4 to Chapter #5
[FEEDBACK] Chapter #4
[OVERVIEW: Chapter #4] The Mind's Palate
[INTRO: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)
[EXECUTION: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)
[TIPS: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)
[INTRO: Chapter #5 - Lesson 2] Plating Techniques
[MINI-PODCAST] Plates and Plating
[EXECUTION: Chapter #5 - Lesson 2] Plating Techniques
[TIPS: Chapter #5 - Lesson 2] Plating Techniques
[BONUS: Chapter #5] The Art of Entertaining (Putting The Course to Work)
[FEEDBACK] Chapter #5