Rebecca Gordon’s Cooking Class: The Gift Of Culinary Skills & Knowledge

Southern-Entertaining-Southern-Hostess-Rebecca-Gordon-Buttermilk-Lipstick-Publisher-Culinary-Entertaining-Tutorials-Cooking-Lessons-Baking-Lessons-E-LearningRebecca Gordon’s Cooking Class

Cooking & Baking Essentials

The Gift Of Culinary Skills & Knowledge 

In light of recent events that have affected all of us on a global scale, it seems only appropriate to start with the basic fundamentals. Although many people love to eat delicious, wholesome food, I still find that many have questions about procedures & may feel uncertain about how something should taste. All this reveals is a lack of confidence in the kitchen that can be solved quickly so that each time you prepare a recipe or a component, you will know without hesitating your efforts were worth your while. I will be beginning a new weekly series titled: Rebecca Gordon’s Cooking Class designed to approach what may now become our new everyday normal if only for just a bit at least. It will focus on a specific topic that’s filled with substitution suggestions based on ingredient availability as well as simple ways to achieve excellent taste & nutrition in ever changing times such as borrowing or trading with a neighbor & the current supply chain trends. My goal is to help you take back your kitchen & make it a wonderful place for your family to congregate, cook & break bread together that you made with your very own hands. Some topics may seem elementary at first but this may be something entirely new for someone else. 

Do you have a list of odd ingredients you’re not quite certain what to do with or maybe a birthday celebration is on the horizon & you have eggs but no access to dairy at the moment. I can offer you recipe suggestions or substitutions so your gatherings, as small or as large as they may be, are still incredibly special & one to cherish for the honoree. I want this to be an interactive e-learning experience, so please leave your questions or comments below or on my facebook page so that I may respond to your needs & so we may discuss topics together. 

I invite you to open your gift & all that it has to offer. Learning good solid cooking skills or adding to your current ones does involve a little work however the benefit is well worth your effort. Approach it as a time to connect & make memories with those around you.  

A Special Note

Buttermilk Lipstick is filled with a wealth of culinary & entertaining knowledge, comprehensive information & photos that guide you through each step of the process & recipes tested in a home kitchen setting just like yours by a food professional with over 20 years of experience & expertise. Whether you have questions regarding how to cook long grain rice, roast a whole chicken or bake a batch of croissants, just know I’m here to guide you through the process. I cook, bake & consume everything you’ll find here. Please let me know what you’re making too– I would love to learn the stories behind your signature recipes & let’s connect on Pinterest so I can see all of your wonderful creations!
 
The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK

{helpful advice}

How To Interpret The Glossary Of Terms

This basic introduction is designed to help familiarize you with some general terms that may be used to produce a variety of recipes. I have included links to examples they may refer to & in the weeks ahead, we’ll break everything down further & apply the knowledge to fit our everyday meal solutions.

Cooking Essentials: How To Make Apple-Bourbon Herb Roasted Turkey Gravy By Rebecca Gordon Buttermilk Lipstick Editorial Director Digital Culinary Photo Journalist Pastry Chef Cooking & Baking Tutorials Culinary & entertaining brand Practical Culinary Tequniques For Everyday Cooks Food Stylist TV Cooking Personality Southern Hostess Game Day Entertaining Modern Southern Socialsrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Essential Guide To Basic Culinary Terminology

The first step in cooking begins with knowing some general terms & their purpose so that they may be applied properly to complete kitchen tasks. Look to The Essential Guide To Cake Terminology for a brief overview of general baking & pastry terms.

No. 1

The Tools & Equipment

A kitchen stocked with a variety of pots, pans & small tools will make it much easier to navigate when cooking begins. Assess your needs accordingly.

Saute Pan

Short sided pan with a vast cooking area.

Dutch Oven

A large pot with a lid used to cook a variety of items from whole chickens to soup.

Stock Pot

A large pot with very tall sides & a lid.

Sauce Pan

Deep sided pan with a handle used to cook a variety of foods.

Sheet Pans

A flat pan with short sides used to bake cakes, bread & rolls.

Wire Rack

A compact grid specifically designed to promote air circulation that helps prevent condensation from forming on baked items as they’re cooling. 

 Chef Knife

A knife used for large task, multipurpose food preparation.

Paring Knife

A knife used for small task, multipurpose food preparation.

Whisk

An open utensil designed to move ingredients about quickly.

Wooden Spoons

Spoons made from wood that may be used on a variety of surfaces from non-stick to stainless steal for the purpose of general cooking.

Rubber Spatulas

Flexible rubber or nylon tools attached to wooden or plastic handles used to scrape bowl sides clean during mixing & blending procedures.

Garlic Press

Tool used to press garlic that releases more robust flavor as opposed to just mincing it with a knife.

Pastry Brush

A nylon or natural bristle brush used to apply syrups, glazes & egg washes to items.

Thermometers

Candy thermometers are flat with a clamp that may be attached to pots to measure the temperature of sugar, sauces & oil when deep fat frying designed to gauge & signal accurate points of completion for specific desired recipes & results. Digital thermometers may be used to gauge meat & egg-based dishes to ensure the proper temperature is achieved during the cooking process.

Chinois

A perforated, cone shaped piece of equipment used to strain custards & sauces for a smooth texture & consistency.

Sieve

A tool generally made of fine wire mesh & metal sides & may be found in various sizes. Classic crank sifters may be used to sift flour, powdered sugar & nuts while larger, hand held sieves may step in to drain pasta, beans & ancient grains. Use small household sieves for removing seeds from citrus after juicing or to strain lemon curd, custards or pastry cream for a smooth consistency.

Colander

Used to rinse uncooked food or drain cooked items such as pasta, grains & beans.

Box Grater

A piece of equipment with a handle used for grating cheese & other items for a variety of cooking applications.

Citrus Reamer

Tool used to press the juice from citrus.

Southern Entertaining By Rebecca Gordon How To Make Chicken Fricassee. RebeccaGordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques cooking baking tutorials modern southern socials rebeccagordon southern hostess pastry chef tv cooking personality southern entertaining birmingham alabamaNo. 2

The Cooking Methods

It’s important to know that a recipe may utilize one or several cooking methods in order to create the desired color, texture & taste in the form of dry heat, wet heat or a combination of both. 

Braising

Food is seared or browned at a high heat in a small amount of fat then cooked covered, in liquid for finishing. This may be achieved on the stovetop or started on the stovetop then finished in the oven.

Baking & Roasting

Generally refers to food cooked in the oven where as a small amount of moisture may be released & circulated during the process.

Searing & Browning

Food is cooked in a small amount of fat at a high temperature to lock in juices. Generally used in combination with another method such as braising.

Sautéing

Food is cooked in a small amount of fat in a relatively short amount of time & generally at a moderate heat level. The purpose is to create some browning with the aide of a coating such as flour or cornstarch in the case of meats or without as with the case of many vegetable applications. Think of it as a quick cooking method that may be completed start to finish directly on the stovetop.

Broiling

Food is placed close to direct heat for the purpose of browning & melting ingredients fast.

Smoking

This method utilizes a dry heat cooking method over an indirect heat source with either wood, charcoal or a combination of both to provide the flame & flavor. The fire will be on one side of the grill or smoker & the other side will be open without any charcoal or wood underneath the cooking grate. The food will be placed over the empty side during cooking. The ideal range to maintain during the process is between 225 to 275 degrees. 

Grilling

Direct heat is used by cooking foods directly over the flame. As a rule of thumb, any item requiring a cook time less than 25 minutes is an ideal candidate for this cooking method. Kabobs, boneless chicken breasts, basic pork tenderloins, steaks, fish & vegetables are good contenders. For even cooking, the food should be turned halfway through the time range specified in the recipe.

Frying

Food is partially or completely submerged in hot oil & turned once or twice during the process. It generally results in a golden brown exterior as in the case of breaded items such as fried chicken or fried pies & beignets.

Boiling

Food such as pasta, potatoes or eggs are cooked consistently in water at a temperature of 212 degrees.

Poaching

This method is achieved by cooking an ingredient such as a pear or an egg in a small amount of liquid until the desired texture is reached.

Blanching

Food is cooked quickly then shocked to immediately stop the cooking process. Most often, this method is used for vegetable preparation or to loosen the skin from foods. 

Steaming

Even, moist heat vapors are used to cook food.

Pressure Cooking

 This cooking method is a way to trap steam under pressure thereby raising water temperature beyond the standard 212 degree boiling point. Although a variety of foods may be pressure cooked, it is a procedure used in canning to aide in killing harmful bacteria in order to preserve foods, particularly those with a low acidity level, for long periods of time without the need for refrigeration.

No. 3

Rebecca Gordon’s Cooking Class Lessons

Lesson No. 1: The Appendix

Lesson No. 2: Eggs

The Tune
“With You Anywhere You Are” Doris Day

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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6 Responses to Rebecca Gordon’s Cooking Class: The Gift Of Culinary Skills & Knowledge

  1. Lisa P. March 17, 2020 at 8:38 am #

    I can’t wait for this. We need your tips during this crazy time.

    • Rebecca Gordon March 17, 2020 at 1:21 pm #

      Hi Lisa, You’re so kind. I think the main take away is that we can manage this together! I look forward to learning more about your family mealtime needs!

      Sincerely,
      Rebecca

  2. Leslie S. March 17, 2020 at 9:41 am #

    Thank you Rebecca! I don’t feel that I always know how to prepare food right. I’m looking forward to your advice.

    • Rebecca Gordon March 17, 2020 at 4:33 pm #

      Hi Leslie, I appreciate your comment. I would be willing to bet that you’re doing great but let me know the topics that you are interested in learning more about & I’ll be sure they are addressed. I look forward to seeing you again soon. Be safe!

      Sincerely,
      Rebecca

  3. John D. March 17, 2020 at 4:45 pm #

    Rebecca, Thank you for this. What an interesting time in the world of food. I will surely use your strategies for cooking, preparing, and storing food.

    • Rebecca Gordon March 17, 2020 at 5:00 pm #

      Hi John, I agree! I appreciate you dropping in & look forward to learning about what you & your family meal needs may be. Stay safe!

      Sincerely,
      Rebecca

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