Oct 28 (edited) • General discussion
Cuisinart Culinary School "Knife Skills, Stocks, Sauces and Soups" with Chef Jonathan Collins
In Episode 1 Chef Collins will teach you how to master the culinary basics, demonstrating basic knife skills, stocks, sauces and soups. On the menu: Knife Cuts - Brunoise, Mirepoix, Paysanne, Julienne, Chiffonade Bouquet Garni Roasted Vegetable Stock Chicken or White Stock Beef, Veal, or Brown Stock, White and Brown Roux Bechamel Sauce Mornay Sauce Paysanne Soup Roasted Butternut Squash Soup You'll learn the critical knife cuts and understand their importance. See how to thicken and flavour sauces and soups with amazing results. Learn to build a wide variety of mother sauces for just a few simple ingredients. Make soup, both stock and cream effortlessly, with beautiful flavour and texture.
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Cuisinart Culinary School "Knife Skills, Stocks, Sauces and Soups" with Chef Jonathan Collins
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The Kitchen Life is a celebration of simple, flavorful cooking — fewer ingredients, effortless techniques, and pure passion on every plate.
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