The courses are jam packed with other short instructional videos, tips, and techniques.
| Welcome to your course |
| Platform Tour |
| Welcome to your course |
| Practice Using a Bench Scraper |
| What is Brunoise? |
| Mincing, Dicing & Cutting Onions |
| How to Prepare Tomato Concassé |
| Avoiding Cross-Contamination |
| Checking Best Before Dates on Rice |
| Buying & Storing Eggs |
| Buying Chicken |
| How to Test Salmon for Doneness |
| How to Know When Poultry Is Cooked |
| How to Peel a Tomato, Peach or Plum |
| Platform Tour |
| Proper Handwashing |
| Cooling Risotto |
| Cooling Stock |
| Cleaning & Sanitizing Cutting Boards |
| What is Mise en Place? |
| Marinating Food Properly |
| Thawing Fish Properly |
| Thawing Chicken Properly |
| Buying & Storing Whole Grains |
| Cooling & Storing Rice & Grains |
| Pathogen Growth at Room Temperature |
| Storing Whole Wheat Flour |
| Storing Whole Grains |
| Blanching & Parboiling Vegetables |
| Welcome to your course |
| Platform Tour |
| How to Fold |
| Welcome to your course |
| Platform Tour |
| Blanching & Parboiling Vegetables |
| Welcome to your course |
| Platform Tour |
| Welcome to your course |
| Grinding Your Own Spices |
| What is a Mortar and Pestle? |
| Soaking Flax & Chia Seeds |
| Chilis - Turning up the Heat |
| What is Mirin? |
| Platform Tour |
| Chad Sarno discusses Agar |
| Hydrating Agar |
| Acids for Vinaigrettes & Dressings |
| Welcome to your course |
| Freezing and Storing Demi-Glace |
| How to Peel a Tomato, Peach or Plum |
| What is Couscous? |
| The Water Test |
| Platform Tour |
| What is Lean Dough? |
| How to Make Bread Basics |
| Flour for Basic Bread Making |
| Introduction & Objectives |
| What is Grilling |
| Yeast & Bread Making |
| Water & Salt in Bread Making |
| Blanching & Parboiling Vegetables |
| Basic Bread Making Tools |
| Preparing & Mixing the Dough Stage |
| Kneading & Developing Dough Stage |
| Fermenting Dough Stage |
| Shaping Dough Stage |
| Slashing & Baking Dough Stage |
| Cooling & Storing Bread Stage |
| How to Shape an Épi |
| Types of Flour | Uses & Mixing |
| Equipment for Grilling |
| Choosing Tomatoes for Tomato Sauce |
| Proofing Dough Stage |
| Welcome to your course |
| Platform Tour |
| Welcome to your course |
| How to Properly Heat a Pan |
| How to Butcher a Chicken | 8 or 10 Cut Chicken |
| Pan Fry Chicken Medallions |
| How to Cut Chicken Medallions |
| Sweetened Non-Dairy Milk |
| Pan Frying Thick Ingredients |
| How to Butcher a Whole Chicken |
| How to Carve Poultry |
| How to Know When Your Poultry is Cooked |
| Platform Tour |
| Rolling Seitan Sausages |
| How to Butterfly a Chicken |
| Buddha Bowl Inspiration |
| Cooking Seitan in Stock |
| Mushroom Shredding |
| What is Gluten? |
| Welcome to your course |
| Platform Tour |
| Bacteria |
| Welcome to your course |
| Platform Tour |
| What is Mise en Place? |
| How to Fold |
| Stirred Custards | Thick | Crème Patisserie |
| Stirred Custards | Soft | Crème Anglaise |
| Baked Custards | Crème Brûlée |
| Welcome to your course |
| Platform Tour |
| Welcome to your course |
| Platform Tour |
| Choosing Tomatoes for Tomato Sauce |
| Welcome to your course |
| Platform Tour |
| Welcome to your course |
| Platform Tour |
| Welcome to your course |
| Platform Tour |
| Welcome to your course |
| Platform Tour |
| Welcome to your course |
| Map of Cooking |
| Diabetes Rates |
| Marinating Mushrooms |
| How to Make a Balsamic Reduction |
| Grilled Tempeh w/ Barbecue Sauce |
| How to Roast / Toast Nuts |
| How to Pit Olives |
| How to Pit and Dice an Avocado |
| Using Props to Illustrate Key Concepts |
| The Water Test |
| How to Dry-Sauté |
| Platform Tour |
| How to Turn a Pomodoro into a Puttanesca Sauce |
| Buddha Bowl Inspiration |
| How & Why to Soak Nuts |
| Soaking Flax & Chia Seeds |
| How to Make Raw Linguine & Fettucine Noodles |
| What is Gluten? |
| Welcome to your course |
| Batch Cooking |
| How to Make Dried Vegetable Powders |
| Buddha Bowl Inspiration |
| How to Make a Balsamic Reduction |
| What is Couscous? |
| Soft Tacos w/ Refried Beans, Salsa & Guacamole |
| Platform Tour |
| Cooking Risotto in Advance |
| Welcome to your course |
| Platform Tour |
