Sautéing in oil allows you to really crank the heat, using butter you have to be more careful. Cutting in larger chunks is great for some dishes and bad for others. The whole timing thing is probably the hardest to nail, going easy on the heat allows you to get in some other prepwork while the onions are doing their thing, but you also don't want to spend hours cooking so you want to crank it to the point where your prep and the onions will be done at the same time.
How far do you take the onions? How far do you take them if you want to throw in more veggies into the same pan? When do you add spices if you want them to get a bit toasty aswell? And sautéing large amounts of onion (1kg+) is a whole different calculus.
Cooking is this endless fractal of problems to solve and optimize. Kinda like programming innit.
* Knife skills * Overview of cooking methods * One-pot meals * Quick meals
You can also usually find classes specific to cooking methods.
I highly recommend a knife skills class, as it'll cut your prep times down considerably, which makes cooking a lot more enjoyable.
I'm not sure how many cooking classes are aimed at rank beginners but there are tons of videos these days. It might even be useful to subscribe to something like Cooks Illustrated for a more structured approach rather than wading into YouTube.
It's not really an hour and doesn't meet the criteria.
I pick a new one I want to perfect every few months, look up recipes and try them out over and over until I get it the way I want. (you have to eat anyways) And after doing this for years, I am always told I should open a restaurant. (but that is silly hard work, and everyone can cook)
The simplest example is a pork steak. Throw it on the skillet and wait awhile. Turn it over and wait awhile. You now have a pork steak. It's delicious.
With the pork steak how long is "wait awhile"? 10 seconds? 60 seconds? 10 minutes? All of those yield completely different results, and only once you've had plenty of experience cooking pork steaks, you will be able to judge what "wait awhile" is. Also you missed adding some salt and pepper to the steak - without those it just tastes like....unseasoned meat. Which is ok if that's what you want, but I doubt many people do. But you need to somehow know that salt and pepper are things that you would normally add to a pork steak, but not cinammon or sugar.
I think the only way to "learn" cooking is repetition, repetition and repetition. Not going to do a lot of that in an hour unfortunately.
Whoa, that took me back. That's literally how I learned programming when I was 13 or so. (I'm completely serious; I begged my mom for a copy of Visual Studio off of ebay. It was called Visual C++ 6.0 back then, or something. Nehe legacy tutorials were the shit! https://nehe.gamedev.net/)
I think everyone learns differently. The first thing you'll learn is that as long as you're standing next to the skillet, it's very hard to cook a pork steak too long. It'll always end up delicious.