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If you really want to do this, you have to become a pedagogue first and train yourself in cooking second. This involves: Decide which specific skill you want to work on. Example: judge the doneness of pie crusts. Read the theory on the subject. Yes, there are books which explain how pie crusts work. Assess how far you are in your current skill. How ...


1

If you can I can roast a chicken, bake bread, improvise a dinner with what's in the fridge, etc...you've got some skills. So, the question becomes...what is your goal? You clearly can follow recipes, but want to get better. I would take several approaches to upping your game. First, search for techniques that you are less comfortable with. Find recipes ...


1

This is a difficult question to answer. I you can roast a chicken, try stewing... if you can fry, try poaching instead. You want to "step up your game" by learning new techniques or by learning new recipes? IMO, the penultimate are desserts and in particular pastries and confectioneries where techniques and measurements are really important. I would ...


7

In my view this is pretty simple: make things you want to eat. As long as you cast your net wide enough as you look for recipe ideas, there will always be new things that you'd love to eat and will learn something from making. And as long as you want to eat the food, you'll be motivated enough to actually follow through and do it. Most of the time, this ...


2

This is really going to depend on where you're headed. What direction do you want your next step to be in? I think generally knowledge like this will flow pretty organically: You know how to roast a chicken. Decide you want your chicken to be more moist. Learn how to braise a chicken. Decide you want to add more flavor to your braise. Learn how to make ...


0

He probably didn't "destroy" them...all knives dull with use depending on what you are cutting, what you are cutting ON, frequency of use...etc. Whether you slice, dice or chop, you should get in the habit of sharpening and honing your knives regularly. Higher quality blades stay sharp longer (and take a sharpening better), but over time, all knives need ...



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