"A hot oven is the rightful domain of a capable cook" - Tamara Adler, An Everlasting Meal This course is about roasting - a dry-heat oven-based method of cooking that is a central building block in a home chef’s repertoire. Ovens are a busy chef’s best friend because they are consistent, reliable & hands-off. The way they work is pretty simple and hasn’t changed much since their introduction in the early 1700s. They capture a heat source & radiate it through the air (this is why this course is called “How to Cook with Air”). In doing so, they allow the food to cook slowly and evenly. This yields delicate, complex, caramelized flavors and crunchy or crispy textures.
How to Cook with Air (Introduction)
How to Cook with Air (Introduction)
How to Cook with Air (Introduction)
"A hot oven is the rightful domain of a capable cook" - Tamara Adler, An Everlasting Meal This course is about roasting - a dry-heat oven-based method of cooking that is a central building block in a home chef’s repertoire. Ovens are a busy chef’s best friend because they are consistent, reliable & hands-off. The way they work is pretty simple and hasn’t changed much since their introduction in the early 1700s. They capture a heat source & radiate it through the air (this is why this course is called “How to Cook with Air”). In doing so, they allow the food to cook slowly and evenly. This yields delicate, complex, caramelized flavors and crunchy or crispy textures.