Learning to Cook is Empowering


Every single day I get emails, calls - even postcards from around the world from people who've learned to cook using some form of my cooking instruction. It is truly humbling to hear how these cooking lessons have changed people's lives. Here are some comments from just a few of my students:

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About Chef Todd

Chef Todd Mohr is a Certified Culinary Educator who has empowered home cooks all over the world with the reliable, dependable, repeatable METHODS behind cooking that build confidence, generate creativity and enable anyone to cook with the ingredients THEY desire.

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  • cheftodd
    cheftodd
    9:15 AM - 8 October, 2011

    Hey Eldridge!
    The best way to remove those stains is to deglaze the pan. Heat the pan and add cold water. The burnt-on bits should be released.
    Otherwise, if your pan isn't coated with non-stick, use a steel wool pad to scrub the stains off.

    As for your chili, cocoa or coffee sounds horrible. Instead of looking for something bitter to offset the sweet tomatoes, look for something savory like worchestershire sauce or more onions, garlic, peppers.

  • Eldridge King
    Eldridge King
    9:54 PM - 7 October, 2011

    Hi Chef Todd:

    This is not a cooking question but a cleaning question. At times, my stainless steel saute pans get stained where the fat (canola oil etc...) is burned on and tough to remove. Do you have any easy way to clean them. I've looked on the internet and there are quite a few ways. What is your best way?

    I use "Bar Keepers Friend" but I have to scrub, scrub and scrub. I guess I am not still very good at controlling the temperature, but Gawd knows I try. I think I still need cooking school. I made my own "Tailgate" chili for a chili cook off and man, was it awful. Too much tomatoes, I think. I wanted to counter balance that sweet (tomatoes) palate with something bitter, but it was too late to get cocoa or coffee. I could not think of anything else.

    What would you have done? It was soooo bad, I threw it out in the garbge.

    Thanks,

    WEK

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  • cheftodd
    cheftodd
    10:57 AM - 21 April, 2010

    Thanks for the kind note and vote of confidence. As a member of WebCookingClasses, you'll get a new 20-30 minute video every week, and can even get a monthly DVD of the classes. More Todd Mohr, if that's what you want!

  • L Alice Artime
    L Alice Artime
    10:16 AM - 19 April, 2010

    I had purchased your DVD's a couple of months and just had the time this weekend to start watching them. I fail in love with you. Saturday I cooked roast that I cut into cubes and Sunday I cooked pork. Both times using the methods you talked about. They were perfect! I want to buy more DVD's from you. That way I can watch them over and over until I get everything down pat. You have made a believer out of me. Thank you!

  • cheftodd
    cheftodd
    8:28 AM - 16 October, 2009

    Danny-
    I appreciate your comment so much! You've taken the first step in power over recipes by eliminating a big variable - the temperature of your oven.

    Thank you for saying "win-win" situation. My mission is to help people enjoy cooking without the intimidation of recipes. Some haters on other websites think I'm only trying to make money. I'm glad you see the value in learning to cook for the rest of your life.

  • Danny Huie
    Danny Huie
    6:52 AM - 7 October, 2009

    I placed the thermometer into my gas oven, and I turned the heat to 350 degrees Fahrenheit. When the oven reached the set temperature, I looked through the oven glass door and the thermometer showed the temperature as 350 degrees Fahrenheit.

    Chef Todd Mohr, you've made me believe in cooking food your way. Thank you so much. This is definitely a "Win - Win" situation.

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