Class Overview | Milk Street Cooking School

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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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