You don’t have to be a chef to prepare and enjoy great food but it helps to learn the basics from a qualified professional.
I put this 12 part series together to help you on your way to being a chef…or at least a darned good (and educated) cook.
These videos originally aired on Time Warner Cable’s “Carolina On Demand” stations and are now available to everyone right here on CulinaryCarrie.com.
I love teaching so I hope you enjoy my videos!
Lesson 1 / Culinary Terms
Lesson 2 / Cooking Essentials
Lesson 3 / Knife Skills
Basic knife skills are an important component of any culinarian’s repertoire – whether you plan to earn a living in the kitchen, or simply please yourself and your family. Learning to use a knife correctly will speed up your prep time, help guarantee even cooking throughout a dish and improve the look of your food, garnishes and plate presentations.
Lesson 4 / Cooking Methods
Lesson 5 / Umami
Umami (uːˈmɑːmi) is one of the five basic tastes together with sweet, sour, bitter, and salty. Umami is a loanword from the Japanese umami (うま味) meaning “pleasant savory taste”.
Lesson 6 / Roux
Behind every sauce béchamel, sauce veloute and sauce espagnole is the magic of the roux.
Lesson 7 / Stock
“These culinary preparations,” of which stocks make up a major part, “define the basic fundamentals and the requisite ingredients without which nothing of importance can be attempted. It is for this reason that they are so important and why they occupy such a place in the work of the cook who wishes to be successful.” Escoffier, 1903
Lesson 8 / Bechamel
Béchamel sauce or besciamella, also known as white sauce (sauce blanche), is one of the mother sauces of French cuisine.
Lesson 9 / Hollandaise
Hollandaise is one of the five sauces in the French cuisine mother sauce repertoire. It is considered notoriously difficult to make, because yolks tend to scramble when heated. It is so named because it was believed to have mimicked a Dutch sauce for the state visit to France of the King of the Netherlands.
Lesson 10 / Meat
Lesson 11 / Herbs
Lesson 12 / Glazes & Marinade