I’ve signed on to teach two cooking classes this fall at the Community Mercantile, and I need your help. The first class, on September 22, will be Cooking 101. Here’s the current class description, which is subject to revision:
Cooking 101. So you want to cook your own meals but you don’t know boil from broil? This crash course on home cooking will teach you how to read recipes, measure and use simple cooking techniques plus choose supplies and equipment. You’ll try slicing and dicing and learn such basics as cooking rice and eggs, sautéing vegetables and more. You’ll have the tools to create a week’s worth of menus that you can prepare. With volunteers from the class, we’ll make and sample an Omelet, from-scratch Herbed Biscuits, a Fruit Salad and Brownies like you’ve never had from a box.
How does that sound to you? The class will last two hours, and I’ll have plenty of handouts covering things like measuring conversions (such as 1 tablespoon = 3 teaspoons), temperatures at which meat is safely done, supply list and so forth.
What I’d love to hear from you are any of the following:
- The most important thing or things you needed to know when you were learning to cook.
- The concepts or principles that were most interesting and beneficial to your child/friend/spouse when you were teaching him or her how to cook.
- The thing you learned years into your cooking experience that you wish you had known years earlier.
I’ve given cooking classes before, but never in front of a group that could well include people I know personally, so I’m a little nervous! I’m also worried no one will sign up, so if you know any possible candidates, I hope you’ll let them know about it. At the moment, the class isn’t posted to the Merc’s web site, but I trust it will be before too long.
The second class, by the way, is tentatively as follows:
How to Cook Grass-Fed Beef, Pastured Pork & Pastured Poultry. Cooking beef, pork and chicken raised the old-fashioned way may be a little different from what you are used to. Learn how to get the most flavor and best texture from these nutritionally superior meats that most people think taste better too. We’ll make and sample a Better All-American Hamburger, a savory Chicken & Garlic Stew, Spicy Pork & Cellophane Noodles and Marinated Chuck Steak with Herb Sauce.
It’s scheduled for Tuesday, October 20.
OK, now. Let me have it! What would you have wanted to learn if you’d taken Cooking 101?