Web Cooking Classes with Chef Todd MohrWeb Cooking Classes with Chef Todd Mohr
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By Chef Todd

You’ll Never Trust Another Recipe Again
When You Know This Secret To Great Meals

Home cooks learn to cook all wrong. They’re told to focus on the wrong things and must re-learn cooking every time they step into the kitchen.

It’s no wonder cooking is dreaded, feared or ignored by most people. If you learn to cook all wrong, it creates stress. Stress devours your confidence, and lack of confidence makes people want to avoid things.

If you are stressed by cooking, it’s not your fault.

I blame recipes and cookbook authors for making cooking seem so difficult when it really isn’t.

Recipes have inherent flaws and variables that make them difficult to recreate. If you follow the recipe exactly and your dish doesn’t look like the photo, you feel like a failure.

But you're not a failure. It’s the recipe that has set you up for failure. Recipes don’t understand your uniqueness, your kitchen’s uniqueness, even the different ingredients you use.

Written instructions for cooking always concentrate on the long list of ingredients. You need “one onion, chopped”. How big is this “one” onion?

Recipes always skip the most important part, HOW you cook that list of ingredients. “Cook under medium heat”. What exactly is “medium”?

Recipes assume every stove is the exact same temperature when they’re all different. “Cook for 3 to 5 minutes”. That can be raw or burned depending on the particular kitchen.

Now that you no longer trust a recipe to guide you toward a greater variety of interesting and healthy meals at home,

How will you learn to cook better?

Keep in mind there is a difference between following a recipe and feeding yourself for one meal, versus learning HOW to cook so you can create endless original meals.

Culinary college students are taught to cook MUCH differently than home cooks. We don’t focus on recipes in culinary school, we go a different route to add confidence, creativity and variety to our professionally cooked meals.

I reveal these differences in my Webinar Workshop, "The 5 Skills Only Taught In Culinary School That Are Essential In All Of Cooking" and you can view it for FREE.

During this FREE online class, I’ll share the 5 most important skills taught in culinary school that you can put into use in your home kitchen immediately to start cooking ANYTHING you want HOW you like it cooked.

Discover the difference between how professionals and home cooks are taught in my next
FREE Webinar Workshop

Claim your FREE Spot for the next webinar session by CLICKING HERE

By Chef Todd

This Kitchen Gadget May be Harming Your Cooking

A Common Kitchen Gadget to Avoid

What is this common kitchen gadget, which you are probably using a lot, that may be harming your cooking? The answer is going to surprise you... But if you are using a clock to determine how long to cook items, you are probably getting worse results than you would if you were using other means.

Cooking by TIME is the best way to cook if you like inconsistency. When you cook with a clock, you relinquish all control over your cooking. If you enjoy the excitement of being unsure whether your chicken breast is raw or burned, keep cooking with a clock. But, this can lead to great frustration in the kitchen.

Inconsistency cuts away at your confidence and you become unsure when to STOP cooking.  This is the “Unconfidence Zone” when you keep cooking and cooking because you’re unsure.

 

I fully understand this. It’s a lot more embarrassing to serve an undercooked piece of chicken than it is to serve a rubbery one. So, the clock says to keep cooking and you do.

 

In reality, cooking by TIME is the WORST way to cook because it doesn’t address all the variables involved in cooking something well and this is why the clock is one kitchen gadget upon which you should never rely.

What the clock doesn’t understand is that everyone’s stove is different

...pots and pans are different, chickens are different from each other, and your desired results from cooking can be different than what the recipe wants.

 

Every semester in culinary college, a student will ask me, “chef how long should I cook this?”  The answer is always the same. I reply, “until it’s done”.

 

That’s why you’ll never cook with a clock again when you take back control of your cooking and recognize when your food is “done”.

 

The real key to empowered cooking is to be able to cook with your EYES,

to observe reactions and quantify your application of heat so you know EXACTLY when your food is done and you can stop cooking at the perfect point.

 

All food items go through 4 temperature stages as they cook. You can WITNESS each of these “road markers” in cooking and make your own decisions based on what you know to be true.

 

Proteins like a chicken breast or steak “coagulate”, they stiffen and shrink as they cook. When you know what to look for and the temperature at which this happens, you can SEE that your steak is just the way you like it.

 

Any food filled with moisture will have dramatic changes when you subject them to heat. They start to sweat, moisture pools and evaporates. This is another observable cue that a clock can’t possibly anticipate. A clock might have hands, but it doesn’t have eyes!

 

These are just two of the empowering insights I reveal in my Free Webinar Workshop, “The 5 Skills Taught In Culinary College That Are Essential In All Cooking”.

 

This online cooking webinar exposes the fact that home cooks are taught differently than tomorrow’s professionals. I’ll be sharing the inside scoop on what is being kept from you when it comes to cooking like a pro and taking control of your cooking back from that clock!

 

Discover the difference between how professionals and home cooks are taught in my next
FREE Webinar Workshop

Claim your FREE Spot for the next webinar session by CLICKING HERE

By Chef Todd

Happy Birthday WebCookingClasses!

Chef Todd Mohr's online cooking classes is celebrating its first anniversary!

When he started burning recipes, Chef Todd never thought he'd be teaching thousands of people all over the world how to cook. Now, a year later, his cooking cause is catching on.

Originally, these revolutionary video cooking lessons were 16 weeks of basic cooking methods. That's almost 5 1/2 hours of cooking instruction without a single recipe! Concentrating on cooking methods over written recipes has made WebCookingClasses unique on the internet.

As the cooking classes became more popular, it expanded to 32 weeks with Advanced Cooking Methods, and then again to 48 weeks with the Pro Cooking Techniques module. In the past year, many members only benefits have been added, including a Discussion Board, new class access scroll, and members-only blog posts.

Graduates of this new approach to teaching cooking rave about the changes it's made in their lives, and their cooking. They should rave, beside being pioneers of this new type of online cooking classes, they've traveled and cooked on the beach in North Carolina, in Hawaii, Paris, and many other great food discoveries.

If you're not yet a member of WebCookingClasses, you don't have to miss-out any longer. You can join all the fun with a FREE 14 day trial. It comes with "5 Chef Secrets for Creating Amazing Meals", a fun DVD to get you started. Join the online cooking classes here.

WebCookingClasses has been successful because of all the fans, subscribers, members, viewers, and purchasers that have spread the word around the globe. Thank YOU to everyone who has helped make these online cooking classes a great success on their first birthday!

Review the past year with video clips and a SNEAK PEEK of the first four weeks of these unique online cooking classes.

What's your favorite moment from the first year of WebCookingClasses? Leave me a comment and let me know...

"5 Chef Secrets for Creating Amazing Meals at Home" DVD comes with a 14 day trial in WebCookingClasses. Cancel any time, but start your online cooking classes today!

Not just online cooking classes, chef Todd has a great cooking dvd too!

By Chef Todd

Worst Cooks in America Finale

The Blackboard is Gone

The final two contestants on Worst Cooks in America have learned to cook like a chef! They’ve done it in only ten days!

How do I know that Jenni and Rachael have absorbed a few tricks about the science of cooking? It’s because there’s no blackboard in the final episode of the Food Network reality mini-series. Once the written recipes were removed and they had to concentrate on basic cooking methods, even the worst cooks in America were cooking gourmet to fool top critics.

While early weeks concentrated on creating controversy and tension for the cameras, the last two episodes have shown that it takes very little actual education to gain cooking confidence.

If you don’t know how to boil water, it’s okay. It’s not your fault that you don’t know how to cook. Cooking like a chef is not an innate skill. You weren’t born having taken cooking classes in-utero. So, it’s okay to start now.

We’ve witnessed on Worst Cooks in America that just a few cooking method tidbits can create a curiosity in anyone. This passion then seeks out cooking lessons, online cooking classes, or even a school of cooking.

I’ve heard from two of the contestants on this show, and they mention a sudden passion for cooking videos, cooking websites and a desire to learn to cook.

This isn’t because they enjoy following a recipe on a blackboard.
It’s not because they like the cooking method of being yelled at by a chef under tight time constraints. They love what they create from their hearts and minds.

Every contestant on this show has experienced what I teach people all over the globe on a daily basis.
Any school of cooking, even online cooking classes, or cooking videos that ignore written recipes to focus on basic cooking methods will empower you with confidence. Confidence leads to risk-taking and curiosity. Curiosity needs to be fed information.

I can’t believe I’m saying this, but “Thank you Food Network, for finally teaching someone to cook.” And thank you for proving the point I’ve been making for years. Learn to cook by basic cooking methods and forget the written recipe, especially if it’s written on a blackboard.

Previous Posts about Worst Cooks in America:
Finally! Cook-fidence!
The Flavors in Jennifer Cross' Head Saved her Butt
Cooking is About Crying and Salt
Worst Cooking Instructors in America
Are You the Worst Cook in America?

By Chef Todd

How to Open a Coconut in Maui

What better place to learn how to open a coconut than the Maui Tropical Fruit Plantation? Welcome to the beautiful island of Maui, Hawaii. It's my favorite place on the entire planet, and today we'll learn how to open a coconut the Hawaiian way.

Even though I'm on vacation and have my pick of dozens of fantastic restaurants, I'm not taking a vacation from food and cooking. Nor am I on holiday from sharing my passion for food and cooking with everyone that watches my videos.

Cooking is not only my profession, but my hobby. I love to learn about new foods, cultural interpretations of ingredients, and cooking methods that I've never seen before. That's why my I love to seek out fruits, vegetables, fish, and spirits that are new to me. I love to cook when I'm on holiday because I have the freshest ingredients at my disposal. I can always apply basic cooking methods to a new item, never need a written recipe, and always come out with something terrific!

Over the next two weeks, we'll share my food and cooking journey through Maui and Kauai in Hawaii. We'll visit farmers markets, fish markets, a rum distillery, and cook great meals from a rental kitchen. And I didn't have to pack a single recipe book! Aloha and Mahalo!

“Burn Your Recipes” and Cook Like a Chef at Home with my cooking DVDs!


The Complete cooking DVDcollection for cooking without recipes.

By Chef Todd

Holidays Cooking Tips

Are you anticipating holiday cooking stress already? I fully understand, because even as a professional chef who has prepared food for thousands, I still feel the anxiety of cooking for family in my own home.

Planning, shopping, preparing, cooking, serving, wrapping leftovers, not to mention straightening your house are worthy of your worry when you don’t have a good plan. While I can’t help you with house cleaning, I can help turn holidays cooking stress into holidays cooking success this year with a few simple tips.

First, have a written plan for your menu, grocery shopping, and preparation. Don’t just “eye-ball” it at the grocery store, checking to see if that “looks” like enough potatoes. You’ll wind up at the end of the meal forcing people to eat more for fear of it “going to waste”. If it’s not consumed, then you’ve got more time in wrapping leftovers, only to discard them a few days later anyway. If you start with a calculator and multiply a standard portion of 5 ounces of protein, 4 ounces of starch, 3 ounces of vegetables, by the number of people you’re serving, your shopping and cooking will be more cost effective, efficient, and less wasteful. Use any number for your portion estimates, but adhere to your plan when you start shopping.

Next, have a plan for your oven space, refrigerator space, and serving vessels and utensils. You’ll have more food stored, prepared, cooked, and served than you do the rest of the year, so proper prior planning will again save last minute indecision, wasting time and increasing your stress. “Potatoes in Grandma’s china flower dish”, “green beans in glass casserole with serving tongs” are notes you can make next to your menu plan. Estimate what can be purchased, prepared or cooked before other items. You can buy things like onions or potatoes well in advance of salad greens. Buy them and cook them ahead of time for simple re-heating. You may also want to keep an iced-down large drink cooler in your garage for the overflow that your refrigerator may not handle. Certainly, bottles and cans can go in the cooler. Ziplock or vacuum bags of mashed potatoes or butternut squash soup can be kept on ice to save fridge space for the turkey.

Lastly, consider doing “plate-up” this year. Instead of a large buffet where people’s eyes are much larger than their plates, present everyone’s first plate to them, like a restaurant. This way, you can control the initial portion, eliminating much waste, and keeping to your original portion plan. You can still have a buffet set for those that want second portions, but preparing the first plate will save time, food, and money.

There are many more methods I’ve developed to turn holidays cooking stress into holidays cooking success with you, but proper prior planning is the most valuable of them all for a stress-free holiday dinner.   My Holiday Cooking Success Course will give you all these valuable tips and techniques.

Turn Holiday Cooking Stress into Holiday Cooking Success this year.