In part 2 of our mother sauce series we talk about sauce veloute and some of its common...
36:31
In part 2 of our mother sauce series we talk about sauce veloute and some of its common...
36:31
We continue our discussion segment on thickeners for sauces and soups. In the technique segment,...
35:20
We continue our five part mother sauce series with a lesson on Sauce Tomat, the base for many...
58:52
In this episode, a lesson on the king of all sauces, Epsganole and Demi-Glace. In the discussion...
37:40
SCS 14| Salad Greens & Vinaigrettes
In this episode we talk about how to make a balanced salad using different types of greens, the...
39:38
SCS 15| Classic Salads & Creamy Dressings
In this episode, we talk about how to make creamy style dressings, like ranch, caesar and...
38:29
In this episode, we bring our salad series full circle and talk about how to create a composed...
36:19
We finish our Garde Manger Series with a lesson on canapés, including proper plating, execution...
39:20
We kick off our bread baking series with a lesson on the four pillars of bread; yeast, water,...
40:27
In this episode, we take an in-depth look at each of the twelve steps of bread. Having a deeper...
01:02:27
We discuss the various ways breads are classified and take a more detailed look at the science...
53:09
Basic knife skills are discussed including the difference between German and Japanese steel, how...
42:24
Veal stock is extensively covered including proper technique for making both white and roasted...
35:24
Stock series is finished with techniques for making poultry stock, vegetable stock & shell fish...
27:19
Basics of blanching are discussed including the make up chlorophyll and how to keep green...
30:56
Risotto, polenta and mashed potatoes are discussed.
53:50
SCS 6| Sauteeing, Searing & Pan Roasting
Part 1 of a 3 part series on basic cooking techniques. In this episode, how to sautee, sear and...
51:52
SCS 7| Braising, Poaching & Roasting
Part 2 in our basic cooking techniques series. In this episode, how to braise, poach and roast,...
01:02:42
SCS 8| Frying, Confit & Deep Fat Poaching
Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat...
55:06
We start our five part series on the French Mother sauces with a lesson on hollandaise including...
49:34
人间清醒|15本我们压箱底的职场ࣱ
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交流ep112|旅遊職人來報到|領隊帶
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