Learn to Cook and Burn Your Recipes!

Online cooking videos designed to help make everyday cooking easier by concentrating on basic cooking methods over the written recipe.
Discover how to cook FREELY, with creativity and confidence, and break free of your cooking rut forever!
My FREE guidebook, "The 5 Forks To Care Free Cooking" will help you find the way. Download it immediately at: www.WebCookingC...

[@billadama]

Chef Todd, you are my new spirit guide.

[@Desthechef]

I came to your coarse when searching how to de-bone chickens :) After your demonstrations I've done it smooth and easy form the first try. And you are natural born story teller :) Thanks you so much! :)

[@lojishen]

I love the philosoph, and looking forward to viewing all of your videos.

[@KatieCanadian]

I LOVE YOU! and thank you so much, you have given me many ideas and i was very worried about having to follow a recipe. thanks again

[@mikemachen4170]

I totally agree with you. You have givin me the methods of cooking and that's what matters

[@Donutttt_]

These videos are awesome. Videos about cooking techniques are something I've been looking for for a while now, great to see something like this. thanks alot!

[@Frozenpotatoes8]

YES!! You know what art is! Beautiful Art is everything beautiful!!!

[@MikeR_DiveR]

This is EXACTLY why when someone asks me for a recipe my responses upset them...a little of this, some of that, this to taste, cook it till it's done. Looking forward to Friday @ 2.

[@ChefToddMohr]

The best cooks, artists, musicians, and hobbyists work from basic methods and their creativity. Written instructions are restricting. Thanks, MikeR988 . I'll talk to you during the live webinar on Friday!

[@chefgiovanni]

Hi Chef, Dig the video. Cooking Methods take time to learn and your videos help. Chef Giovanni

[@PurazarBhadha]

Love your passion for cooking. I usually read the recipe once, then never look at it again... after that, I just make it by feel. Subscribed to your videos, and I guess I'm going to have to catch up on about 80 episodes. Keep up the great work.

[@ChefToddMohr]

Puraz- Thank you for the compliment and your subscription. I hope you enjoy the other 85 episodes now posted, and I hope it helps restore your passion for cooking, as it has mine.

[@getpballs]

Great video, I am thinking of going to culinary school, and this helps me make that descision. Keep them coming, even though I've only watched two so far haha. Thank you, I appreciate your work.

[@ChefToddMohr]

nanixi- Thank you for your kind comments and for spreading the word about Cooking Coarse

[@douglasroby]

Well put, very well put! I thought I was the only one out there whom as a home hobby cook who adheard to this philosophy. So thank you for acclimating my thoughts. You are freakin awsome dude.

[@NikitaT09]

what happened to the old videos like the pasta making videos?? Brilliant, i love this guy!

[@ChefToddMohr]

The DVD is due out in July. It is all new material, with greatly improved camera quality and production values. I've upgraded my software to add many great effects. It will look nothing like Cooking Coarse. The first disk will cover Kitchen Tools & Equipment, Food Safety, and lots and lots of Knife Skills.

[@ChefToddMohr]

You can develop that knowledge of the foundation by watching the next 165 episodes of Cooking Coarse! (and buying my DVD in July, 2009) It's a journey, a hobby, a quest. You constantly learn things, experimenting as you go, until you are confident. But you're never done. There's always more to learn and different ways to interpret. That's what makes it fun to me.

[@ChefToddMohr]

knjhill Thank YOU for your subscription and for watching. I certainly wouldn't be motivated to film episodes if nobody was watching. Then, to get such kind encouraging comments from everyone makes it worth the 5 hours per 10 minute episode it takes to film, produce, edit, write, and post the videos. Your cooking IS much better than restaurant food on so many levels, but especially because it came from you, your inspiration, and your kitchen.

[@spacewolfcub]

I think I will stay up all night catching up on these awesome videos! I love your passion and communication style. I like your "teach a man to fish" approach. :-) I can tell I'll be posting lots of your videos on my Facebook. Thank you so much for your time and knowledge.

[@ChefToddMohr]

getpballs- Thank you for your subscription and your great comments. I appreciate your support. Keep watching, I'll keep filming.

[@thewinematcher]

how have i not seen this... ur awesome

[@ChefToddMohr]

NomadDad57 Thank you for your great comment. I appreciate the encouragement and I'm glad I've inspired you to try new things in the kitchen. Thanks for your subscription. Tell your friends!

[@MarielKaioh]

i´m studing gastronomy and i really hate recipes! i`d wish have teachers like you!

[@kleinebre]

Although Chef Todd has a point, accuracy will lead to consistent quality. If each time I cook, I use the exact same proportion of ingredients under the same circumstances using the exact same procedure, the dishes will taste mostly the same. Proper recipes don't use "to taste", "a pinch", "teaspoons", "medium heat", "full whack" as measures. What are we, ancient Romans? Rock and roll aside, a deep fryer with thermostat just works better than a pot of oil because it keeps a stable temperature.

[@1DAngus1]

Chef, What will your DVD include? will it be a reiteration of your youtube series? or what, im very interested in buying it!

[@Solarcoreg]

good stuff. well said. i've believed this for many years.

[@ChefToddMohr]

@MrKevingraham - What's the question I'm not answering?

[@Droy990]

awesome video

[@ChefToddMohr]

sasukemc1- Thanks for checking in. I appreciate your kind comment. Keep watching, and tell a friend like gardenkong did. We need to free people from those recipes. Afterall, it's really no fun following someone else's strict set of instructions when you can create something from your heart that is entirely yours. And, when you create it, you can never be wrong, like you can with frustrating recipes.

[@clearlyme2u]

YES ! YES ! What is MEDIUM??? FINALLY ! Someone who understands.

[@kleinebre]

@McXZealot: Classic vs jazz? Character comes from the right balance of ingredients. When you change the balance, you change the character. If I change one of my own recipe to use 16 grams of citric acid instead of 14, it's exactly because I *do* realise what I'm doing... "a pinch" just lacks accuracy if I write up a recipe for others. I see your point about food getting "bland" though- but I'd probably have used the word "predictable". Nothing's wrong with predictably high quality!

[@CP9]

Genius.

[@theoreo88]

@ChefToddMohr whats the dvd called??? ive only seen 2 videos (so far lol) and i cant get enough!

[@DAVIDKIDANE]

I agree 100%

[@McXZealot]

@kleinebre The only problem with sticking to a recipe though (or standardised procedure), is that you do not know what is going on and how things will taste different every time you change something slightly and then you do not realise what happens when you do things. It also means that you're food has no character and will eventually get bland

[@ChefToddMohr]

guerilla- My technique is art? Wow, that's a great compliment. Thank you. I'll keep creating art for you if you keep watching, and tell a few friends.

[@EvolutionIXRR]

good point but you still have to learn from the experienced chef or recipe and when you've learned, you can redesign the recipe and have your own variation.

[@ChefToddMohr]

ingraman- Thank you for your kind comment and compliment. It's encouragement from people like you that keeps me filming. I hope you subscribe to see all new episodes and keep watching. Tell your friends!

[@Socrates...]

I agree with what you are saying, but how can one develop artistic interpretation without a knowledge of the foundation?

[@wakeyskate]

you rule!

[@ChefToddMohr]

Thank you for your view and comment. Forget the frustration of recipes! Make up your own and you're never wrong! ...and tell a friend about Cooking Coarse.

[@Bigbahlsen]

Funny how I learned from you and am comfortable and creative when I cook, but I can't get rid of my sheet music and have no motivation to learn the basics of music. Maybe you'll become a guitar teacher once you're bored being a cook ? ^^

[@ChefToddMohr]

I'm sure if I asked you to play something on the guitar, you could without sheet music. I'm no musician, but I can play "chopsticks" on the piano. Everyone has a passion inside them that no written instructions could ever capture.

[@lynth]

Where's number 2? :(

[@MrKevingraham]

@ChefToddMohr sorry...:( Q: all these good chefs have gone to school, spent many fancy years in other countries...very fast in the kitchen...cooking from birth..haha ....... they are deemed a PRO Chefs..... (any comments? ) i was wondering... can i be deemed a good chef..if i learned from a community college, worked at a couple (sub par) french/ italian restaurants..3 months here...1 year there.. ..and a real willingness to vollenteer to gain knowledge???

[@CyberwizardProductions]

Stay away from my pans! just kidding, but there's nothing wrong with written instructions if you're trying to recreate something someone else did or you can't remember how you made something a year ago and you want to make it again.

[@kaliyepalata5488]

i struggle with creativity when I cook.i can't make new dishes.

[@jojomama4787]

Kaliye Palata ...Kaliye,of course you can!humans have been cooking food for a long,long time and all these tv cooks and books can make it seem much more difficult than it really is.try to learn a few basic methods,think of some simple but delicious meals you've had,try to replicate them as best you can,try not to be intimidated or afraid of failure the first few times and you will naturally become one awesome cook! good luck,it's not as hard as they want you to believe it is!!!

[@frankdeon6539]

I use a recipie, but I cook to taste.

[@RobertDoosh]

"We needn't"

[@MrKevingraham]

joking about anser thing

[@MrKevingraham]

hes gotten so big now..he does not answer back anymore