Season 1
13 episodes · Sep 27, 2012
0/13 watched
Swipe a row to mark watched · long-press to mark up to there
- S1E1
Eggs
Sep 27, 2012Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
- S1E2
Sauces
Oct 4, 2012Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
- S1E3
Vegetables
Oct 11, 2012Simple vegetable side dishes include steamed spinach, sauteed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrots, sauteed sugar snap peas, and shelled peas with mint and lemony kale salad.
- S1E5
Butchering
Nov 1, 2012Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from pork loin.
- S1E7
Dressing & Emulsions
Nov 15, 2012Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
- S1E8
Steaming
Nov 22, 2012Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
- S1E9
Roasting
Nov 29, 2012Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
- S1E10
Braising
Dec 6, 2012Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
- S1E11
Poaching
Dec 13, 2012Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
- S1E12
Frying
Dec 20, 2012French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
- S1E13
Pan Searing
Dec 27, 2012Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.