Video Cooking Classes

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Our cooking classroom is open to everyone. If you're an experienced cook just looking to pick up some fresh ideas, or someone who is cooking challenged and can't boil water you'll equally enjoy each one of these video classes. Your chef instructor guides you step by step starting with the basics of preparing stocks and sauces then advancing to the various cooking methods. You'll have fun creating traditional and contempoary recipes. At the bottom of this page is a glossary of cooking terms that you will hear during the course of these lessons.

Stock, Broth & Court Bouillon These are essential ingredients and flavorful foundations for soups and sauces that will start you on your way to cooking like a master chef.		Sauces You'll learn where to use the right sauce to season, flavor and enhance foods. With how to's on preparing four of the most popular sauces.
Dry-Heat Cooking Lessons cover roasting, pan frying, sauteing and stove top smoking. Recipes include smoked salmon, sauteed scallops and chicken cordon blu.		Moist Heat Cooking Learn braising, poaching and other moist heat cooking methods and cook two unique recipes of braised lamb shanks and chicken roulades.
Preparing Meats & Poultry Save money by learning how to cut, fillet and butterfly your own steaks, chops and chicken.		Breakfast Make carmalized banana pancakes, an Italian frittata, healthy whole wheat muffins and more.
Easy Recipes With Pizzaz Prepare meals in a snap with eye catching pizzaz. Recipes like citrus shrimp with couscous and chicken picata napolian will put a spark in everyday meals.		Making Homemade Pasta Lesson 1 starts with a basic semolia pasta dough. Lessons 2 and 3 cover making different pasta shapes and adding flavorings.
Appetizers Add a "WOW" factor to your next party with gourmet appetizers that will keep your guests raving about your culinary skills.

Glossary

Al Dente: To cook pasta or vegetables until tender but still firm. Binder: An ingredient used to thicken a sauce or to hold together another mixture of ingredients. Blanch: To cook briefly in boiling water. BouquetGarni: A small bundle of herbs tied with string used to flavor stocks. Braise: A cooking method when meat is seared in fat then simmered in stock in a covered vessel. Dredge: To coat with a dry ingredient such as flour. Garnish: Edible decoration. Julienne: Vegetables, potatoes or other items cut into strips. Mirepoix: A combination of chopped aromatic vegetables-usually two parts onion, one parts each carrot and celery. Used to flavor stocks, soups, braises and stews. Mise En Place: Put in place. In preparation the assembly of ingredients, pans, utensils and plates or serving pieces. Reduce: To decrease the volume of a liquid by simmering. Roast: A dry heat cooking method. Roulade: A slice of meat or fish rolled around a stuffing. Roux: A mixture of equal amounts of flour and fat (usually butter) used to thicken liquids. Scald: To heat a liquid usually milk or cream to just below boiling point. Score: To cut surface of an item at regular intervals to allow even cooking. Sear: To brown the surface of food in fat over high heat. Simmer: To maintain the temperature of a liquid just below boiling. Skim: To remove impurities from the surface of a liquid. Smoking Point: The temperature at which a fat begins to break down when heated. Steaming: A cooking method in which items are cooked in a vapor bath created by boiling water. Veloute: A sauce of white stock thickened with white roux.