Description
Join a popular chef-instructor from the Culinary Institute of America, Bill Briwa, and learn basic concepts, methods and techniques that will elevate your meals and how you make them. Get started with the perfect kitchen setup before exploring the ins and outs of sautéing. Then, uncover the secrets of combination cooking, and learn how to make savory stocks and broths. Moving on, find out how easy it is to make pasta from scratch, and improve your strategies for buying and cooking pork chops, beef and seafood. Up next, see how to cook beans and grains with ease and create vegetarian meals from eggplant, cauliflower, beets and more. Finally, because no meal is complete without dessert, learn how to make bachelor’s jam for unforgettable variations on parfaits and summer puddings! Get this on-demand class and learn insider tips, tricks and secrets that will take any dish from good to great.
Overview
Syllabus
- Cooking: Ingredients, Technique & Flavor
- Your Most Essential Tool: Knives
- More Essential Tools: From Pots to Shears
- Sauté: Dry-Heat Cooking With Fat
- Roasting: Dry-Heat Cooking Without Fat
- Frying: Dry-Heat Cooking With Fat
- From Poach to Steam: Moist-Heat Cooking
- Braising & Stewing: Combination Cooking
- Grilling & Broiling: Dry-Heat Cooking Without Fat
- Stocks & Broths: The Foundation
- The Stir-Fry Dance: Dry-Heat Cooking With Fat
- Herbs & Spices: Flavor on Demand
- Sauces: From Beurre Blanc to Béchamel
- Grains & Legumes: Cooking for Great Flavor
- Salads From the Cold Kitchen
- Eggs: From the Classic to the Contemporary
- Soups From Around the World
- From Fettuccine to Orecchiette: Fresh & Dry Pastas
- Meat: From Spatchcocked Chicken to Brined Pork Chops
- Seafood: From Market to Plate
- Vegetables in Glorious Variety
- A Few Great Desserts for Grown-Ups
- Thirst: The New Frontier of Flavor
- Crafting a Meal, Engaging the Senses
