I would consider myself an average cook. I can’t bake to save my life (LOL) but I can cook. I can certainly follow a basic recipe, and have created my own versions of recipes too. Basically I think I know how to do the basic, fundamental stuff like boil water and fry some chicken. That is until I watched the new DVD collection called Cooking from A to Zest. Now I feel like I really didn’t know much at all.
I love watching cooking shows on TV. Sadly I can’t always write down the recipes (they go by so quickly!) but I try and recall what I remember watching. Thankfully some TV shows have the recipes on their websites.
Cooking from A to Zestis NOT a cooking show. Although there are several mouth watering recipes prepared on the DVD, the series is so much MORE then that. Whether you are an average cook like me, a novice, or someone who considers them self a very knowledgeable and well rounded chef, I think there is something to learn for everyone within these DVDs.
Cooking from A to Zest starts of with the very basics – cooking accessories. The series starts off with the various knives that you would want to stock your kitchen with. The host, Kiersten Buchner, even shows you how to chose the right knife for you and how to hold it. Right from the start I realized I was holding knives the wrong way.
Kiersten goes on to show you how to do different kinds of cuts with the knives from the “rocking” method to dicing, cubing and julienne. She also shows you a few cuts to add more interest to your meals.
The first DVD also shows you the various appliances you’ll find in a well stocked kitchen (blender, food processor…) and various pots, pans, and even bake ware.
The cooking and baking ware on the DVD is from a company called Anolon (www.Analon.com). Oh my! Dare to dream! I would L♥VE to have cookware and bake ware from their product line. I can honestly say I have never been excited about cooking and baking products until I saw the things Kiersten was using in the DVD series.
The first DVD also goes on to teach you want kinds of staples you should keep on hand in your pantry and fridge for every day cooking. I’m embarrassed to say that I barely had anything she suggested. I don’t even have salt or pepper! Well, I have garlic pepper and a few spices, but that is about it. After watching the DVD series I am anxious to get a pepper mill for freshly ground black pepper.
Did you know that spices come from seeds and herbs come from leaves? I did not know that!
The second DVD in the series teaches you have to make stocks, soups and sauces. Again, I’m embarrassed to say that I don’t know how to make these things. For example, stocks. I’ve always purchased the kind you get off the grocery store shelves. I never thought I could make it on my own.
I have seen beef and chicken bones and assorted “parts” packaged and sold near the regular cuts of meats. I always thought those were for people to buy and give to their dog. I didn’t know that people can buy these things to make stocks from.
Stocks need beef (or poultry) BONES, unless you are making a vegetable stock. Gross! But it tastes so good!
My late mother in law was the quintessential Italian mother who cooked everything from scratch. She used to make “gravy” (tomato sauce) by the gallon (or so it would seem). She used to cringe when she came to our place to eat and I popped open a jar of Ragu. Sadly she passed away before she taught me how to make her “gravy”.
In the second volume of the DVD you learn how to make tomato sauce, brown gravy, cream soups and so much more. And it looks EASY! Many of them are a bit time consuming but I’m sure the end product will justify that extra time you spent preparing and cooking the meal. Now that I know how to make tomato sauce I’m going to give it a try.
Volume three of the series teaches you all the fundamentals of making salads and salad dressings, potatoes, pasta, grains and more. She teaches you how to make home made mayonnaise which can be used to make other kinds of salad dressings.
My husband LOVES Cesar dressing. She teaches you have to make that too. I never knew it was made with anchovy paste.
Growing up my Mom used to make roasted potatoes whenever she made roast beef. I don’t even know the first thing there is to know about making roast beef. I wouldn’t even know what kind of meat to buy.
Although I LOVED my Mom’s roast beef it was her roasted potatoes that I drooled over. I have never been able to make them on my own. I know that might sound silly but its true. Kiersten shows you how on the DVD so I am going to try and make some for my family.
The four and final DVD in the collection is all about mean, poultry, fish and eggs.
Did you know there are six ways you can make eggs? I have never been able to make an omelet the correct way. I could never get the stuff in the middle to cook. Kiersten shares many tips in the series and one of them is how to get the liquid part in the middle of the omelet to cook. She also explains the difference between a sunny side up egg and over easy. I always thought they were the same thing. She also shows you how to make the perfect poached egg. My Mom used to put a poached egg on top of corn beef hash. MMM! GOOD!
I have NEVER heard of brining before. I think I fed our Goldfish something called Brine, but I never heard of brining. Its almost like marinading meats in a solution of water, salt, sugar and a few other ingredients. Interesting…
I also learned that I was making chicken cutlets the wrong way. I never thought to flatten out the thicker part with a mallet to make it cook evenly and I never knew you should use flour when breading cutlets. I’ve just always dipped them in eggs and then the breading.
Wait to you see the A-M-A-Z-I-N-G roasted chicken with homemade chicken gravy at the end of the last DVD. OH MY! I wish I had a pan to cook a chicken like that in. I would LOVE to try this recipe out. The gravy alone is drool worthy.
This is NOT a series of recipes on DVDs. NO WAY! Others have said this is like having a personal cooking class in your home and I fully agree with that. Sure, Kiersten does show you how to make some incredibly delicious foods, but its so much more then that. You learn about how to make the foundations for so many meals. For example, mirepoix. I have NEVER heard of it before. Mirepoix (French word) is the foundation for soups, sauces, gravies and more. Its basically chopped up onions, carrots and celery. Kiersten used mirepoix in many things she made.
Cooking from A to Zest is currently available on Amazon and on their official web site, www.CookingfromAtoZest.com. It retails for $59.99 (plus S&H) but if you ask me it is worth every penny. Normally I would cringe at the idea of spending that kind of money on a DVD series. My husband wants the next collection (series) for the Flintstones (he has volumes 1 & 2). The idea of spending $37.50 on a cartoon collection doesn’t sit well with me (he’s free to get it if he wants – I would never deny him of something he enjoys). It seems like a lot. However I wouldn’t think twice about purchasing this DVD series. I think its worth every penny. Especially because I know I will be referring to it again and again.
The DVD series comes with four DVDs and a reference book. Each DVD also has bonus features including recipes and interviews. The total series runs for about 8 1/2 hours (493 minutes). You might want to break it up and watch a new DVD each day, or one a week. That way you don’t have “information overload”. LOL!
I’m giving this DVD series a two thumbs up, 10+++ and 5 stars!
All this talk about food, now I’m starving! I’m dreaming of the French Onion soup (also featured on the DVDs). Mmm…good!
Kimberly
*I received a free sample copy in order to do this review. There was no compensation. The opinions expressed are my own.
