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Intutive Cooking School
Before you begin
Course overview
Learning objectives
Understanding flavor & global cuisine
Week 1 | Cooking basics, Knife skills, Nutrition, & Batch cooking
Lesson 1 - Cooking Basics
Lesson 2 - Knife skills, safety, & weight loss nutrition (18:07)
Lesson 3 - Organizing your week & batch cooking basics (22:02)
Week 2 | All about eggs, Sweet breakfasts, Breakfast hash & Vegetables
Lesson 1 - All about eggs (14:19)
Lesson 2 - Breakfast hash & vegetables
Lesson 3 | Sweet breakfasts (4:54)
Week 3 | Sandwiches, Wraps, Tacos, Sauces, & Baking proteins
Lesson 1 - Sandwiches, wraps, & tacos (5:04)
Lesson 2 - No-cook sauces (18:41)
Lesson 3 - Cooked sauces & Baked proteins (2:43)
Week 4 | Quick cooking in a pan
Lesson 1 - Cooking vegetables & ground meats in a pan
Lesson 2 - Curries & quick cooking in a pan (11:27)
Lesson 3 - Searing & stir fries (13:55)
Week 5 | All about vegetables
Lesson 1 - Blanching, boiling, steaming, & roasting
Lesson 2 - All about salads (8:02)
Lesson 3 - All about soups (8:04)
Week 6 | Braising proteins & vegetables
Lesson 1 - Braising meats & vegetables (17:24)
Week 7 | Bonus materials
Lesson 1 - Extras for practical flavor & ingredient combining
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Lesson 1 - All about eggs
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