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Chef Eric's Culinary Classroom
TV-PG
2020
1 Season
Watch Now
Join world-renowned Chef Eric Crowley for his first Masterclass video series inspiring you to feel confident in the kitchen with several spectacular dishes that are easy to create.
Ep 1
25m
Knife Skills - It all Starts Here
Knives selection, use, sharpening, and care of knives. How to use knives, especially French knife in a professional way. How to sharpen knives following Professional Chef's guide. We will cut or shape vegetables, how to cut julienne, mince, chop, and dice.
Ep 2
10m
Stock Making, the Foundation of Cooking
Learn the secrets of flavorful stocks. Starting with the standard mise en place, sharpen those knife skills by slicing, chopping and mincing mirepoix for stocks. Vegetable, Chicken and Beef Stocks called Bone Broths. Seasonings and aromatics used in stocks and soups.
Ep 3
24m
Grand Sauces - Versatile sauce making
Discover the refined potency of clarified butter and roux, and how they enhance hollandaise, bechamel, and veloute sauces. These sauces are fundamental to many dishes, and this episode is crucial for every Chef. We'll make roux to thicken Sauce Bechamel and Sauce Veloute.
Ep 4
16m
Breakfast - Eggs, an Essential Ingredient
Learn to prepare eggs in various ways for breakfast and beyond. Discover the fines herbs omelet and Eggs Benedict, featuring poached eggs, hollandaise sauce, Canadian bacon, and an English muffin. Eggs are incredibly versatile in sweet and savory dishes.
Ep 5
22m
Cooking Vegetables
Knowing your vegetables is a must in any chef's education. They are used as main dishes as well as side dishes. We learn vegetables and the unique cooking techniques that serve them best. We talk about product quality, freshness, shelf life, and storage.
Ep 6
21m
Cooking with Potatoes
Potatoes take their place in the spotlight in this episode. Several cooking techniques: including potato puree and sauteed potatoes. Most restaurants utilize a variety of potato side dishes for every menu they offer; you will learn those cooking techniques.
Ep 7
30m
Pastas - Fresh Pasta for memorable meals
Discover pasta-making. How to mix dough and create Fettuccine Alfredo, Tagliatelle with Tomato Sauce, and Vegan Spinach Pasta. While pasta typically only requires flour and water, eggs, seasonings, and herbs can be added for color, nutrition, and texture.
Ep 8
12m
Appetizers, a Quick Guide
Appetizers - hors d-oeuvres are an essential part of any chef's education. We focus on dishes that function as first courses in a multi-course meal and small items, served at a cocktail party or a small catered affair. Marinades, sauces, and vinaigrettes.
Ep 9
32m
Dry Heat Cooking Methods
Dry heat cooking methods: sauteing, roasting, and stir-frying. We prepare a complete meal (protein, starch, and vegetable) utilizing the skills you learned in the previous episodes. Meal plating and presentation are key components as you eat with the eyes first.
Ep 10
23m
Moist Heat Cooking Methods, Quick Braising and Poaching
Learn moist heat techniques, poaching and braising for flavorful dishes by cooking ingredients in liquid using court bouillon. This method transfers flavors and creates a sauce without searing the item first.
Ep 11
25m
Easy Elegant Meals
Three Gourmet Menus for your dinner parties. Butchery, sauce making, advanced meal preparation, garnishing and plating techniques are emphasized. Students apply all of their skill in this penultimate cooking class.
Ep 12
23m
Easy Elegant Desserts
Recipes: 1. Chocolate Rum Mousse with Homemade Whipped Cream, Melting Chocolate and Butter / Whipping Egg Whites, Folding Egg Whites into Chocolate. 2. Crępes with Chocolate Sauce and Crčme Chantilly, Making Batter / Cooking / Filling Crepes.
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