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Food Preparation

This article is still being written...

Rough Outline

The goal is to start from nothing and be able to make just about anything from scratch...

Recognizing Kitchen Utensils
+ Types of Cooking Spoons
+ Types of Knives

Sharpening a Knife
Stabilizing a Cutting Board
Cutting Techniques for Various Foods
Caring for a Cutting Board

Following A Recipe
+ Read First, Note Conversions
+ Mise en Place = Gathering Ingredients and Tools
+ Making Substitutions

Cooking Without Recipes
+ Cooking With The Ingredients You Have
+ Culinary Ratios Are Scalable
+ Writing Recipes

Maximizing
+ Cooking With Scraps
+ Regrowing Scraps (How would it normally grow?)
+ Kitchen Composting

Grocery Shopping
+ Seasonal Produce

Foundational Recipes
+ Homemade Flours, Basic Baked Goods (e.g.: Breads, Tortillas, etc.)

Sort by meal (e.g.: breakfast, lunch, dinner, etc.)
Sort by course (e.g.: appetizer, entree, dessert, etc.)
Sort by cuisine (e.g.: French, Mexican, Chinese, etc.)
Sort by food type (e.g.: sandwhiches, soups, salads, etc.)

Misc. Resources and References

• Cuisinart Canada Culinary School [Video]
• Mary Berry's Cookery Course [Book]
• Mary Berry & Marlena Spieler - Cooking Essentials [Book]
• Jacques Pépin - Essential Techniques Compilation [Video]
• Epicurious Method Mastery - How To Slice Every Fruit [Video]
• Gordon Ramsay's Ultimate Cookery Course is a twenty-episode series with an accompanying cookbook