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Cookish Part 2: How to Throw It Together
Cookish: Introduction
Class Overview (1:13)
Equipment and Pantry Items
Cookish Recipe Booklet
Two Big Ideas
Two Big Ideas Introduction
Big Idea #1: Heat
Heat: An Introduction (1:41)
Heat: Going Further
Temperature: 212°F, 300°F, and Why They Matter
Prove it: Why Temperature Matters
Moisture: Dry Heat vs. Moist Heat
Salt
Heat Glossary
Big Idea #2: Subtractive Cooking
Subtractive Cooking: An Introduction (1:23)
Subtractive Cooking: Going Further
Prove It: Subtractive Cooking Experiments
Roasted Fennel with Olives and Capers
Cooking Video: Roasted Fennel with Olives and Capers (7:12)
Ingredient Analysis
Photo Step Shots
Seared and Steamed Chinese Eggplant
Cooking Video: Seared and Steamed Chinese Eggplant (6:25)
Ingredient Analysis
Photo Step Shots
Lemon-Caper Spaghetti with Pancetta and Toasted Breadcrumbs
Cooking Video: Lemon-Caper Spaghetti with Pancetta and Toasted Breadcrumbs (6:10)
Ingredient Analysis
Photo Step Shots
Six Little Lessons
Six Little Lessons: Introduction
Subtractive Cooking: Root to Tip Cooking
Subtractive Cooking: Don’t Throw Flavor Down the Drain
Subtractive Cooking: Start with Flavor
Heat: Brown Your Condiments (and more)
Heat: Use Combination Heat Techniques
Heat: Choose the Right Equipment for the Job.
Finished! Now You Can Really Throw It Together!
Cookish Recipe Booklet
Cookish Class Booklet
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Cooking Video: Seared and Steamed Chinese Eggplant
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