More Essential Cooking Skills

measurements and ingredients included in the cooking videos, help to follow and replicate easier the methods and techniques in the cooking classes

Learn how to prepare tomatoes before cooking with them. Skins and seeds should normally not be present in your final dishes, therefore this cooking class is about easy cooking techniques to discard them before using them in your choice dishes. Blanching tomatoes, peeling tomatoes, cutting tomatoes, deseeding tomatoes are useful tips and correct methods to use in your daily cooking.

Home made tomato paste is what you will learn to make in this cooking class. Use the tomatoes we prepared in the previous video, add flavor, such as garlic and aromatic herbs, to them and cook your tomatoes down to a healty and tasty paste to be used for many dishes. Homemade tomato paste is healtier and tastier than the tomato paste you get from supermarket. Easy recipe of homemade tomato paste.

How to make tomato sauce at home. Making tomato sauce from real tomatoes and homemade tomato paste. Make tomato sauce at home for pasta and other dishes. Adjust your tomato paste to your taste, which is a lot more difficult to do with the ready made tomato sauce. Simmer your sauce to your own choice of thickness and enjoy the tomato sauce that you completely know what it contains. Healthy way of cooking tomato sauce at home.

Make the best creamy omelette or creamy scramble at home. Control the heat in order to control the texture, keep whisking your eggs and help the butter melt so that it keeps the scrambled creamy and tasty. Enjoy eggs at home or cook eggs correctly in the restaurant kitchen where you work. Add different ingredients to your creamy scrambled eggs and develop your own recipes.

Learn to cook mushrooms for fillings. Chop, extract water and concentrate flavor of mushrooms. Learn this mise en place technique to successfully save time during sevice. Mushroom duxelles is used as a filling for meats, pies etc. You only need mushrooms, onion or shallots, lemon juice and parsley to finish, but the taste and the texture are what you need for further dishes development.

Learn to fillet fish, cooking class that teaches you how to take the bones out of a whole fish before cooking it. Fish bones must be taken out of the flash before cooking it, otherwise they can be easily missed and left on the plate. Discard fish bones like the spine and pin bones so that you make sure you do not serve them on the plate. Cleanning the scales, gutting the fish and completely deboning a rund fish is a basic technique that all professional chefs and home cooks should learn.

Learn to fillet fish, cooking class that teaches you how to take the bones out of a whole fish before cooking it. Fish bones must be taken out of the flash before cooking it, otherwise they can be easily missed and left on the plate. Discard fish bones so that you make sure you do not serve them on the plate. Cleanning the scales, gutting the fish and completely deboning a flat fish is a basic technique that all professional chefs and home cooks should learn. Flat fish does not have pin bones.

Learn to make fish stock from bones and vegetables you cleaned and cut yourself. Fish stock is essential for a huge range of liquid dishes and sauces, homemade fish stock is a great mise en place method that saves time and prevents ingesting chemicals that are usually found in the ready made stocks that come from a supplier or supermarket. Simmering and skimming of the fish stock is very important for the final result. Basic stocks do not contain salt and fat, but correctly cooked proteins and real flavor.

Learn to cook correct recipe of risotto milanesa, one of the oldest types of risotto in the entire culinary world. Risotto rice is a special kind of glutinous rice that absorbs big quantities of liquid. Cook your risotto in the prefered type of hot stock and keep stirring in order to help every grain of rice to cook at the same time. Finish risotto with butter and grated matured cheese. Risotto originates from Italy, but it became part of the world culinary heritage and is a very common way to cook rice all over the world.

Learn to debone chicken piece by piece. Deboning chicken needs technique and experience. Easy methods to find the cutting points and where to pull the meat in order to take the bones out. Debone chicken pieces in order to serve chicken dishes that are easy to cook, to plate and to eat and use the bones for stocks. A deboned piece of chicken can be easily filled with other ingredients, can be transformed into roulades, ballotines, galantines etc. Debone chicken in order to cook it faster.

Cooking class that teaches how to cook mussels very easily. Learn to ckeck mussels and clean live mussels before cooking them with onion or shallots, butter and wine. Mussels should be closed before cooking and open after cooking. Mussels are cooked by the steam, mussels do not cook by boiling. Mussels recipes are various and realy easy to cook, but you need to take care of the quality of the ingredients.

In this cooking class, you will learn how to prepare a piece of beef fillet before cooking, how to cut it and how to cook it properly. Beef fillet is tender and easy to cook at home, on a pan or on a griddle or grill. Grill beef fillet to your preferred cooking degree using easy methods and simple techniques. Cooking beef fillet properly and keeping it tender and juicy needs attention regarding the thickness of the cuts, the temperature of the cooking surface and the attention and patience you put in the process.

Veloute sauce is a mother sauce developped from roux, one of the most commonly used thickenning methods in the French classic cuisine. Veloute sauce is a cooked roux diluted with different types of stock. Veloute sauce is very easy to cook at home and becomes very versatile the moment you master the method and use the cooking technique over and over again. Veloute sauce can be used in savory pastries, with meats and vegetables. Easy way to cook your own homemade veloute sauce.

Learn to cook a whole rack of lamb in this cooking course. During this class, you will learn how to prepare the rack of lamb for cooking, sear the rack of lamb on the pan and finish cooking it in the oven. French trimmimg of the rack of lamb is a very useful technique for the final presentation of the dish. Searing the rack of lamb helps the juices of the meat to be kept inside and it is very important for the final presentation. Cooking the rack of lamb in the oven correctly finishes the process by assuring the right color and texture of the meat.

Learn how to cook crispy delicious french fries like professional chefs do it in high class restaurants. Blanched in water, cooked in oil and finished during a second frying, at higher temperature. In this cooking class, we will make potato chips from real potatoes, cooked in three stages.

Learn how to cook duck breast correctly. In this cooking course, you will learn how to make crispy skin on the duck breast and cook the meat so that it stays pink in the middle. In this cooking class you will see that you only need the duck breast and a pan, no additional fat is used during the process, as you will only use the fat that melts off the duck skin. Cooked on the skin side and finished in the oven, just like professional chefs do it in restaurants.

Learn how to make the original French onion soup. Very tasty onion sliced and slowly cooked without any fat, simmered in stock and finished with grated cheese. French onion soup recipe comes from the golden ages of French classic cooking and is it is still a favorite around the planet. A bowl of hot French onion soup is always great for supper or lunch during the cold season amd the crunch on the melted cheese crouton is to die for.