When one takes up cooking, the amount of information, recipes and suggestions can be overwhelming. It's easy to get lost in a sea of recipes, to spend time pondering WHAT to cook and miss one of the most important aspects when it comes to preparing a great meal - the HOW. The real success of a dish comes from correct preparation techniques just as much as it comes from high quality ingredients, flavour combinations or creative plating. 

I started this great journey in 2017, with the first course, Essential Cooking Skills, Key Techniques - part1. In this course I gathered some more of the most important techniques that any cook, anywhere in the world, be they amateur or professional, absolutely needs to use in his kitchen. They have been developed and perfected over generations by professional chefs and, for many years, have been set as golden standards in international cuisine. 

I have done my utmost to make this an effective and pleasant experience for every student by combining clear practical demonstrations and useful information. This is just the second of a series of courses to follow, which I will develop taking into account all the feedback from my students and the topics they are interested in. 

Notice: the second lecture of the curse is a written document containing general guidelines of the course and measurements in both metric and imperial systems.