Episode 1: Knife skills, stocks sauces, and soups

by Chef Collins
knife skills stocks sauces and soups

Cuisinart Culinary School

Build a solid French Culinary Foundation and you’ll always cook with Confidence! Join us as Celebrity Chef Jonathan Collins teaches us French Cuisine and techniques.

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
  • Pays Anne Soup
  • Roasted Butternut Squash Soup

You’ll learn the critical knife cuts and understand their importance. See how to thicken and flavor 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 flavor and texture.

See as well:

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