From Too Many Chefs -

September 21, 2004
I got Skeelz!

So every once in a while when I flop the omelet instead of folding it, or when I cut my thumb in the same place doing the same thing for the second time in a week, I remember that I'm really still a beginner at this cooking stuff.

My Parisian partner in crime, Meg, has been cooking since she was knee high to a grasshopper. She's developed not just skills, but what I call "skeelz", like what Michael Jordan had on the basketball court.

I have a remarkably spotty range of talents in the kitchen. I can do some things as well as a pro, I think, and some things I do as well as a clumsy drunken golden retriever with mittens on. Some of that is my natural klutziness, but some of it is because I just don't know what I should be doing - what the correct technique dictates.

Luckily, I can still be taught. I've recently discovered a series of videos and diagrams that have helped me out considerably. Food TV put together a bunch of teaching videos and tear sheets you can use to learn everything from crepe flipping to turkey carving to mincing to sushi roll making.

When I have a few minutes, I'll flip to the webpage and watch a video, or when I have a specific task I want to learn, I'll print the tear sheet out and bring it with me to the kitchen.

The videos aren't perfect, but they're great for beginning cooks or those of us who've been cooking for a while, but haven't tried some of the tasks illustrated by the site. Give it a look and maybe it'll help you fill in some gaps so you can develop true "skeelz".

Pics are from the Food-TV site. My arms are much hairier than those

Posted by Barrett in Maryland at September 21, 2004 9:52 AM | TrackBack

and now you can explain to the really clueless what a mandolin is (and what you're going to do with it!)

At least Barrett can now see that there are many many layers to skills ... I lay several stratsopheres below him!

Posted by Owen on September 22, 2004 at 8:51 AM