I started my Forks Over Knives Cooking Course on June 12th and I absolutely love it. So much so, that I am considering doing the Plant-Based Professional version afterward. But since it requires some additional kitchen tools to be purchased, I will probably wait until I am settled in Hawaii.
I now buy even more veggies and fruits so I can practice chopping, steaming, sauteeing, roasting, braising, etc. Fortunately, my tenants and my current Airbnb guest love veggies and are more than happy to get a free tasty and healthy salad or meal out of this circumstance.
The cooking course starts out with some basics, like setting up your kitchen/fridge/pantry, knife skills, and then moves into cooking methods, batch cooking, flavor balancing and seasoning, making plant-based staples/dressings/stock, meal inspiration, and planning, and will end with a final assessment and a certificate after successfully passing.
Practicing Knife Skills
Mise-en-place for a potato or sweet potato bar
Mise en place is a French phrase that roughly translates to “everything in its place.” As a cooking technique, it’s exactly what it sounds like: a method of preparing and organizing ingredients to maximize a recipe’s efficiency. So crucial is it to the function of a professional kitchen that, for most chefs, mise en place is a way of life—making it the original “pro tip” for home cooks.
Trying out a new bread vegan and gluten-free recipe
I think this bread will be a keeper. Super simple to make and has a nice taste (though don’t expect it to taste like regular bread).