What's Your Prairie Cooking Skill Level?

Discover where you stand in mastering authentic Canadian prairie cuisine. In just 4 quick questions, we'll assess your knowledge of prairie ingredients, cooking techniques, and flavour development. Get personalized insights on which prairie recipes you're ready to tackle—and which skills you should master first to cook like a prairie chef.

When you're preparing a prairie stew or braise, how do you typically handle the protein?

I add the meat directly to the liquid and let it simmer from the start. I brown it quickly, but I'm not always sure if I'm doing it right. I sear it properly to create a golden crust, then add the liquid. I sear until golden, deglaze the pan to capture all flavours, then build my base—every time.

Which of these ingredients do you currently have in your kitchen pantry?

Basic stuff like salt, pepper, and maybe some garlic powder. Dried herbs like thyme and sage, plus quality stock. Prairie grains, dried herbs, quality stock, and access to bison or local game. Everything above, plus I source from local producers and maintain a rotating seasonal pantry.

How much time are you willing to invest in cooking a traditional prairie dish?

Less than 30 minutes—I need quick meals. 30 minutes to 1 hour, with some shortcuts. 2 to 3 hours if I can use a slow cooker or plan ahead. 2 to 4 hours of slow cooking—I understand time is essential for authentic flavour.

When a prairie recipe calls for 'rich flavours,' what does that actually mean to you?

I'm not entirely sure—it sounds like a lot of cream or heavy ingredients. Deep, developed flavours that come from good ingredients and some cooking time. Complex flavours built through proper searing, slow cooking, and layering of seasonings. Flavours that develop through the Maillard reaction, extended cooking, and intentional seasoning adjustments—I taste and refine throughout.

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