Embarking on a Cooking Adventure

4 Oct

Our whole family loves Good Eats and Alton Brown.  I can’t remember exactly when we got hooked , but my daughter said it was his episode about ribs called “Pork Fiction.”  We’ll choose to watch that show over almost any other, although it is in competition with two of our other favorites, Mythbusters and Top Gear.  For me, Good Eats harkens back to my Bill Nye the Science Guy addiction in the 90s.

My girls, Bravo and Charlie, have been wanting to incorporate a cooking class into our curriculum.  The boys haven’t been quite as insistent, even though they are Alton Brown fans, too.   Once they have the ability to cook good food on their own, I think they will appreciate this undertaking a little more.  Anyway, I decided to buy two of Brown’s books as our textbooks: I’m Just Here for the Food 2.0 and I’m Just Here for More Food (Baking).

If you are not familiar with Alton Brown or his show Good Eats on Food Network, here is a review for his first book as posted on Amazon:

Alton Brown, host of Food Network’s Good Eats, is not your typical TV cook. Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I’m Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).

I’m Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book’s illustrations–his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you’ll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler–the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I’m Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. –Agen Schmitz

Our plan is to work our way methodically through his books, learning both the science behind the cooking as well as actually attempting the recipes given for each cooking method.   This week we will read through the introductory information in I’m Just Here for the Food and compile a list of required equipment and ingredients for the first chapter, “Searing.”  I haven’t decided if we will record our efforts on this blog, or start one dedicated solely to that end, but I’ll keep you posted one way or the other.

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4 Responses to “Embarking on a Cooking Adventure”

  1. Elizabeth October 12, 2010 at 12:05 PM #

    This sounds like a great adventure. I’m all for teaching children to cook… it’s especially nice when they have reached a point where you can say, “Fix dinner for me, I’m running behind!” and they can.

    Found you from the Hip Homeschool Hop.

    Happy cooking!

  2. Tiffany Manley October 26, 2010 at 9:38 AM #

    OMG, I love it! We love AB, too! What a great idea, using his books as a text. My daughter and I talked about doing a cooking class as part of our homeschool, and this is the perfect set of books to get the basics down before moving on to other things.

    Found you on the Hip Homeschool Hop!

    • sevenmillerz October 26, 2010 at 9:46 AM #

      I’d love to exchange ideas and experiences! Let me know if you start your cooking class! Thanks for stopping by!

      • Tiffany Manley October 28, 2010 at 10:57 PM #

        Sounds great! I’ll keep in touch!

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