Culinary Basics From The French Laundry

Sharpen your skills with basic cooking techniques and using new spices to broaden your flavors!

What you'll learn
Basic Cooking, knife skills and using whats in your house to make great food
Candied Bacon with Brussels sprouts, cauliflower with tahini and almonds, braised short ribs, pan roasted salmon
Mexican Street Corn
Braised Short Ribs
Cooking proteins
Requirements
No
Very little experience required! Just bring your knife..
Description
Welcome to my kitchen of flavors! Throughout this course, you will go through some basic knife skills such as dicing an onion and properly blanching broccoli. While using basic ingredients with a few new spices, you can really learn to have some new recipes that will spice up your kitchen. We will go through on how to make sauces to pair with very common proteins that we will also learn how to cook such as salmon, short ribs and steak. Finally, you will need some amazing sides to along with proteins. Today, we are preparing Mexican street corn, cauliflower with tahini and almonds and candied bacon with Brussels sprouts. Join me for a culinary adventure as we go through some basic techniques with advanced flavors! Our recipes have been brought to you from my experiences at world renowned restaurants, including The French Laundry. The use of different spices are so important in your daily life to not only to expand your cooking but to impress your friends with your new cooking skills!   Who’s got the time to cook? Save time and money and enjoy the pleasure of eating Michelin level cooking in your own home. We bring the restaurant to your own home.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Basic Kitchen Equipment and Ingredient Introduction

Lecture 3 Slicing Onions

Lecture 4 Blanching Broccoli

Lecture 5 Sauces Part 1

Lecture 6 Sauces Part 2

Lecture 7 Sauces Part 3

Lecture 8 Sides Part 1

Lecture 9 Sides Part 2

Lecture 10 Sides Part 3

Lecture 11 Sides Part 4

Lecture 12 Sides Part 5

Lecture 13 Main Part 1

Lecture 14 Main Part 2

Parents, Home Cooks, Foodies,Chefs at home,Home cooks and foodies unite! Michelin level cooking for the average cook