This is a great course to take if you love cooking but do not have the knowledge to make sauce's from scratch. There is also a variety of cooking techniques paired with these sauce's. All of the cooking derives from classical French recipe's. In this course you will learn how to make a variety of different sauce's in under one hour. I suggest taking the lesson's in order because there is information in the beginning of the course that will better prepare you for the later lesson's. I not only show all of the cooking step by step and provide recipe's, I also explain some of the properties of the ingredient's used. This will help you better understand the ingredient's and will allow for more success in the kitchen. It will also spark more ideas to utilize these ingredient's in different application's. A better understanding of food makes for a much more efficient and interesting cooking experience. I believe ditching recipes and working from the mind is a liberating part of cooking.
I suggest taking this lesson first. After this lesson you will be able to break down a chicken, prepare chicken broth and sauces that derive from chicken stock. Also you will learn a proper fish brine for a meaty piece of fish and how to cook the fish. Keep in mind that these techniques take practice but after this course you will feel confident to get in the kitchen and get some hands on experience.
This lesson is based around Beurre Blanc Sauce. A French sauce that translates to white butter. This sauce can be fragile I will teach not only how to make it but also how to not break it. In addition to this rich velvety sauce I will be demonstrating fried chicken tenders.
Are you a fiend for tutti fruitti? Well if you are, in this lesson I have a gorgeous Blackberry Lemon Sauce that will go great with a variety of breakfast dishes' and pastries. To mix things up from the norm I will be paring this with a airy German Pancake.
Lettuce Cream Sauce is often served at fine dining restaurant's, but it is easy to make and you don't have to bust out the white table cloth. This sauce is being paired with a nicely roasted potato and raw cucumber.
To me Hollandaise Sauce is a must know for any cook. Hollandaise is a sauce made from egg yolks that can be used for any meal of the day. The sauce in this course will be drizzled on top of pork and vegetable's, all held together by a toasted piece of bread or crostini. I find this to be a very delightful breakfast.
I have wrote these recipes for your reference. Once you have prepared these items a few times you should feel confident enough to ditch these recipes and cook from taste and feel.
Thank's for watching!
I am a young Chef that has been classically trained in middle America. I have been lucky enough to work with very talented Chefs that have accolades such as James Beard nominee to best new Chef featured in Food and Wine magazine. This culinary focused training has given me a good understanding of food and fine cookery. I live in the Pacific Northwest and focus my cooking on produce. I have also begun foraging in my area to expand and set my cuisine apart from other Chefs.