Course: Cooking essentials

Course 03

Course overview

Chapters

1

Measuring quantities and temperatures

In this chapter, we explain how measuring quantities and temperatures empowers less experienced cooks to make delicious gourmet food at home.

2

Ingredient family: Salt and pepper

In this chapter, we explain the culinary role of salt and describe the different types of salts used in Fivemile Hill cuisine. We discuss the taste difference between black and white pepper, as well as the importance of using freshly ground peppercorns.

3

Ingredient: Olive oil

In this chapter, we describe the characteristics of great olive oil, how to taste it, and how it is used in Fivemile Hill cuisine, cooked and uncooked.

4

Recipe: Roasted Garlic Salt

5

Ingredient family: Essential spices and condiments

This chapter describes the spices and condiments frequently used in Fivemile Hill cuisine, including what to buy and how to store. It is intended as a reference when cooking recipes.

6

Ingredient family: Essential fresh aromatic plants

This chapter describes the fresh aromatic plants most commonly used in Fivemile Hill cuisine, including what to buy and how to store. It is intended as a reference when cooking recipes.

7

Ingredient family: Essential herbs

This chapter describes the fresh and dried herbs commonly used in Fivemile Hill cuisine, most of which are grown in our garden. It is intended as a reference when cooking recipes.

8

Ingredient family: Garnishes

This chapter describes the ingredients most commonly used as garnishes in Fivemile Hill cuisine, including what to buy and how to store. It is intended as a reference when cooking recipes.