with Angie Lee
Online Class

Cooking With Spices

Techniques for Big Flavor
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Overview

Learn essential techniques for cooking with spices and create ultra-flavorful meals with guidance from Sur La Table Resident Chef Angie Lee. First, build a strong foundation for every dish with no-fail techniques for working with salt and pepper. Then, open a whole new world of possibilities with whole spices and learn how to infuse spice into dishes including pickled red onion, star anise-honey ice cream with wine-poached pears and more. Next, learn how to grind, toast and even fry your spices for delicious Moroccan marinated chicken and richly infused oils. And, learn how to blend your spices for Indian, Chinese and Latin American flavor profiles that complement a variety of dishes. Plus, find out how to make your own chili powder and apply homemade pastes to enhance favorite dishes, from chicken wings to braised pork, for crowd-pleasing results!

Details

  • intermediate
  • 7 episodes
  • 2h52m

Included in this Class

1. Salt
23m

1. Salt

Meet Sur La Table's Chef Angie Lee and dive into the world of spices. Get an overview of salts and their uses before making a salad of salt-roasted tomatoes and pesto with burrata. Then use a salt-crust technique to bake perfectly moist and lightly seasoned whole fish.

2. Pepper
28m

2. Pepper

Capture the vibrancy of freshly ground pepper with Angie's guidance. You'll learn about a variety of peppercorns and how to use them for classic steak au poivre or to pair with fresh fruit. Then make a green peppercorn and pomegranate sauce for seared pork tenderloin. Angie shows you how!

3. Whole Spices
28m

3. Whole Spices

Take a tour of whole spices that can open up a world of flavor in your cooking. Angie shows how to approach whole spices such as cardamom, nutmeg, cinnamon and mustard seeds and infuse them in dishes such as pickled red onions or star anise-honey ice cream with wine-poached pears.

1. Salt

1. Salt

2. Pepper

2. Pepper

3. Whole Spices

3. Whole Spices

4. Toasting, Grinding & Frying Spices

4. Toasting, Grinding & Frying Spices

5. Dry Spice Blends

5. Dry Spice Blends

6. Chiles

6. Chiles

7. Spice Pastes

7. Spice Pastes

Recommended with this class

    • Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk