This post is sponsored by Salted.
I grew up in the kitchen. My dad is an amazing cook and most of what I know about cooking I learned from him. He’s pretty much a self-taught cook, learning the majority of his skills from the various cooking shows that were always on the family television when I was a kid. He never grows bored in the kitchen because – to this day – he still enjoys trying new techniques and recipes. Some dishes are more successful than others, but that thirst for knowledge never stops.
When I was first introduced to Salted, I immediately thought of my dad and his love to cook and learn. Salted is an online cooking school with 100 (and counting) of the best chefs in the country. They give members access to exclusive classes, tutorials, and a VIP chef hotline that provides an answer to any culinary question in under 30 minutes. Their mission is to offer a $50,000 culinary education for just $9.99/month or $99/year
Basically it’s the ideal place for anyone from a newbie chef to a cooking enthusiast (like my dad) to brush up their cooking skills and learn a thing or two. Salted has a library of tutorials that covers everything from knife skills to herb knowledge to perfecting recipes. It also offers online courses that group various tutorials together for full coverage of the particular cooking topic.
I was tasked with using Salted to try something new. After reviewing many tutorials, I decided to take a shot with grilled artichokes. Besides the fact that artichoke hearts made a delicious addition to any salad, my knowledge regarding actual artichokes is very limited. The vegetable itself can be very intimidating on its own.
The tutorial I chose featured a quality HD video with a relatable chef who broke down the process of how to properly prep and grill an artichoke. Below the view were tabs that broke down the instructions in an easy to follow step-by-step process, as well as a list of items needed, and chef notes with tips for the whole process.
I learned that while prepping an artichoke is a relatively simple process, it’s also a bit time consuming. Prepping the artichoke for grilling was a 40 minutes process that involved first cutting the top of the artichoke, snipping the leaves, peeling the stem, and steaming it for 30 minutes.
The actual grilling portion was as easy as placing the artichoke on a very hot grill for a few minutes.
While still not perfect, I was really happy with the results.
I can’t wait to show-off my new skill with my dad the next time we’re together. Now I have a chance to teach him something new.
Would you like to try Salted for yourself?
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