This post is sponsored by Salted
I have never been to cooking school, and most of what I know about the kitchen comes from practical experience and The Food Network. I definitely know not to try to cut frozen things with a pairing knife after this bad experience! Needless to say, I think anyone who cooks could use some cooking skills refreshers every now and then.
Enter Salted. Salted is an online cooking school with 75 (and counting) of the best chefs from across the country giving demos on all kinds of chef techniques. They liken it to Netflix for food! Learning to cook today is expensive. Cookbooks are $50, Cooking Classes are $100, Culinary school is $50,000. Their mission is to offer a $50,000 culinary education for just $9.99/month or $99/year.
Members get access to exclusive classes, tutorials, and a VIP chef hotline that provides an answer to any culinary question in under 30 minutes. Why the name “Salted”? “Salt” is the foundation of cooking, and the suffix “ed” is a reference to the education they hope to leave with you.
For anyone interested in giving Salted a try, I have 100 free months of Salted to give away! The first 100 readers to use promo code KATH will get 3 free months of Salted!
I was asked to choose a video and learn a new skill. Something I hadn’t done before. That something was making a citrus twist for a cocktail!
The secret shared in the video was that instead of moving the peeler across the fruit, you hold the peeler still and move the fruit across the peeler. Lightbulb!
It took quite a few tries to figure it out, but my grapefruit twist worked!
Once we had our technique down, Matt and I set out to create something delicious using fresh raspberries, grapefruit and gin.
The result was this cocktail infused with basil and mint.
I started out by making a simple syrup with raspberry, mint and basil. I was really happy with how the herbs came through!
Start by combining a 6 ounce container of raspberries with 3/4 a cup each of sugar and water and bring to a boil.
While heating, crush the raspberries. Once mixture reaches a boil, turn off the heat, and add herbs.
6 leaves each of mint and basil –
Let sit for 5-10 minutes, and then chill the syrup down in an ice bath, then strain. The chilling is not necessary unless you want to immediately use the syrup like we did – otherwise just pop in the fridge till you’re ready to use. It is important, however, not to let the herbs steep for too long or you might get bitterness.
Meanwhile, make your citrus peels and then juice grapefruit until you have enough fresh juice for your party size.
Once the juices are ready, the fun starts!
Raspberry Grapefruit Martinis
As you would for more martinis, shake the cocktail over ice and pour into a martini glass.
Allow the drink to swirl around the peel for extra grapefruit oil essence, and then garnish on the side.
Thanks to Salted for the lessons and sponsoring this post!