with Brendan McDermott
Online Class

20 Essential Cooking Techniques

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$7.99/month
$29.99$40.00
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Overview

Embrace stress-free cooking and learn 20 techniques that will elevate everyday meals. Start by learning how to enhance flavors by toasting spices and nuts and clarifying butter for bright additions to any recipe. Next, learn techniques for making perfect eggs, including scrambled, hard-boiled and poached, and even master a folded French omelet with delicate green peppers and a hint of fresh thyme! Then, find out how to properly blanch and shock your favorite vegetables to preserve color, flavor and nutrition. You’ll even learn how to use scraps and save time by making your own chicken and vegetable stocks. Finally, always cook your protein to a perfect doneness, as Brendan demonstrates how to fillet and cook fish, tie up a whole chicken and even brown a mouthwatering pork tenderloin.

Details

  • beginner
  • 9 episodes
  • 3h8m

Included in this Class

1. Introduction
1m

1. Introduction

Meet your instructor, chef Brendan McDermott, and learn more about your class. Use it as reference to learn and review techniques and recipes whenever you need them!

2. Enhancing Flavors
39m

2. Enhancing Flavors

Toasting or "blooming" your spices really brings out their flavor, even if they're pre-ground. Brendan shows how to prepare whole and pre-ground spices for toasting in a pan on the stovetop, and what to look (and sniff) for as the spices bloom. Then try toasting nuts such as almonds and pine nuts, and learn how to clarify butter to use as a delicious cooking oil. You can even infuse it with herbs and spices!

3. Hard-Boiling & Poaching Eggs
16m

3. Hard-Boiling & Poaching Eggs

Achieve a perfect hard-boiled or poached egg every time you try. Brendan shares his tricks for boiling eggs and walks you through the poaching process. You'll even learn how to make many poached eggs for a crowd.

1. Introduction

1. Introduction

2. Enhancing Flavors

2. Enhancing Flavors

3. Hard-Boiling & Poaching Eggs

3. Hard-Boiling & Poaching Eggs

4. Frying & Scrambling Eggs

4. Frying & Scrambling Eggs

5. Blanching & Shocking Vegetables

5. Blanching & Shocking Vegetables

6. Working With Chicken

6. Working With Chicken

7. Making Stock

7. Making Stock

8. Working With Fish & Shellfish

8. Working With Fish & Shellfish

9. Working With Pork

9. Working With Pork