Master Sauces Béchamel,Tomato,Hollandaise,Veloute,Espagnole
Last updated 5/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.13 GB | Duration: 1h 40m
The best of Culinary Arts. Learn to cook 5 French mother sauces and be able to cook any other French sauce. Sauces 101.
What you'll learn
Become more confident with your culinary skills
Impress your guests & most importantly, yourself with a variety of sauces that you'd be now able to make with "eyes closed"
Get to know the solutions to the common mistakes in Béchamel, Tomato, Velouté, Hollandaise and Espagnole sauces making
Learn the core & timeless principles and techniques behind French sauces making
Know the tricks that Chefs use to make a perfect Béchamel, Tomato, Velouté, Hollandaise and Espagnole sauces
Requirements
No special skills are required, just a desire to learn French cooking techniques. You will learn everything you need to know during this course.
Description
This All-In-One cooking course on 5 Leading / Mother sauces in classic French cuisine comprises 5 detailed classes on each one of the French Master sauces: Béchamel sauceTomato sauceVelouté sauceHollandaise sauceEspagnole sauce In each class, I'll teach you how to think like a professional Chef when cooking sauces. So you can use and implement your knowledge and newly acquired cooking skills and techniques to any kind of French sauce at any point of time, if you follow my simple guidance. You'll find in this course all the cooking techniques explained and shown, full recipes, common mistakes broken down and for each French sauce I'll show you a dish that goes perfectly well with it.If you are curious about cooking, ready to advance your culinary techniques and want to learn what Chefs learn in professional culinary arts schools, this course is for you! Master the French sauces and impress your guests and yourself with each dish that you cook. There's no complete dish without a delicious and beautiful sauce to accompany it. I hope you do enjoy it, will learn something new and valuable to take you a step further in your culinary journey, and it will inspire you to continue your culinary education & mastery.Have fun!Yours, Chef Natalia Rudakova
Overview
Section 1: First Sauce - Béchamel
Lecture 1 Class Sauce Introduction
Lecture 2 Sauce Introduction | Béchamel
Lecture 3 Clarified Butter Preparation | Béchamel
Lecture 4 Roux preparation | Béchamel
Lecture 5 Infused Milk Preparation | Béchamel
Lecture 6 Sauce Incorporation | Béchamel
Lecture 7 Sauce Evaluation | Béchamel
Lecture 8 Three small Sauces from Béchamel Sauce & Mornay Sauce Mussels
Lecture 9 Final thoughts | Béchamel
Section 2: Second Sauce - Tomato
Lecture 10 Class introduction | Tomato
Lecture 11 Important: technique breakdown | Tomato
Lecture 12 Sauce Preparation | Tomato
Lecture 13 Sauce Evaluation | Tomato
Lecture 14 Ratatouille | Tomato
Lecture 15 Final thoughts | Tomato
Section 3: Third Sauce - Hollandaise
Lecture 16 Class Introduction | Hollandaise
Lecture 17 About the Sauce | Hollandaise
Lecture 18 Clarified Butter | Hollandaise
Lecture 19 Reduction | Hollandaise
Lecture 20 Incorporation | Hollandaise
Lecture 21 How to save your broken Hollandaise Sauce | Hollandaise
Lecture 22 Evaluation | Hollandaise
Lecture 23 Mousseline Sauce | Hollandaise
Lecture 24 Eggs Benedict | Hollandaise
Lecture 25 Final thoughts | Hollandaise
Section 4: Fourth Sauce - Velouté
Lecture 26 Class Introduction | Velouté
Lecture 27 About the Sauce | Velouté
Lecture 28 Chicken Stock Preparation | Velouté
Lecture 29 Roux | Velouté
Lecture 30 Incorporation | Velouté
Lecture 31 Evaluation | Velouté
Lecture 32 Sauce Suprême | Velouté
Lecture 33 Chicken Cordon Bleu | Velouté
Lecture 34 Final thoughts | Velouté
Section 5: Fifth Sauce - Espagnole
Lecture 35 Class Introduction | Espagnole
Lecture 36 About the Sauce | Espagnole
Lecture 37 Veal Broth Preparation | Espagnole
Lecture 38 Brown Roux Preparation | Espagnole
Lecture 39 Incorporation | Espagnole
Lecture 40 Evaluation | Espagnole
Lecture 41 Demi-Glace Sauce | Espagnole
Lecture 42 Slow-Cooked Pot Roast with brown Sauce | Espagnole
Lecture 43 Final thoughts | Espagnole
Passionate homecooks,Aspiring young people considering going to a culinary school,Experienced Chefs, wishing to improve on their food plating skills
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Last updated 5/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.13 GB | Duration: 1h 40m
The best of Culinary Arts. Learn to cook 5 French mother sauces and be able to cook any other French sauce. Sauces 101.
What you'll learn
Become more confident with your culinary skills
Impress your guests & most importantly, yourself with a variety of sauces that you'd be now able to make with "eyes closed"
Get to know the solutions to the common mistakes in Béchamel, Tomato, Velouté, Hollandaise and Espagnole sauces making
Learn the core & timeless principles and techniques behind French sauces making
Know the tricks that Chefs use to make a perfect Béchamel, Tomato, Velouté, Hollandaise and Espagnole sauces
Requirements
No special skills are required, just a desire to learn French cooking techniques. You will learn everything you need to know during this course.
Description
This All-In-One cooking course on 5 Leading / Mother sauces in classic French cuisine comprises 5 detailed classes on each one of the French Master sauces: Béchamel sauceTomato sauceVelouté sauceHollandaise sauceEspagnole sauce In each class, I'll teach you how to think like a professional Chef when cooking sauces. So you can use and implement your knowledge and newly acquired cooking skills and techniques to any kind of French sauce at any point of time, if you follow my simple guidance. You'll find in this course all the cooking techniques explained and shown, full recipes, common mistakes broken down and for each French sauce I'll show you a dish that goes perfectly well with it.If you are curious about cooking, ready to advance your culinary techniques and want to learn what Chefs learn in professional culinary arts schools, this course is for you! Master the French sauces and impress your guests and yourself with each dish that you cook. There's no complete dish without a delicious and beautiful sauce to accompany it. I hope you do enjoy it, will learn something new and valuable to take you a step further in your culinary journey, and it will inspire you to continue your culinary education & mastery.Have fun!Yours, Chef Natalia Rudakova
Overview
Section 1: First Sauce - Béchamel
Lecture 1 Class Sauce Introduction
Lecture 2 Sauce Introduction | Béchamel
Lecture 3 Clarified Butter Preparation | Béchamel
Lecture 4 Roux preparation | Béchamel
Lecture 5 Infused Milk Preparation | Béchamel
Lecture 6 Sauce Incorporation | Béchamel
Lecture 7 Sauce Evaluation | Béchamel
Lecture 8 Three small Sauces from Béchamel Sauce & Mornay Sauce Mussels
Lecture 9 Final thoughts | Béchamel
Section 2: Second Sauce - Tomato
Lecture 10 Class introduction | Tomato
Lecture 11 Important: technique breakdown | Tomato
Lecture 12 Sauce Preparation | Tomato
Lecture 13 Sauce Evaluation | Tomato
Lecture 14 Ratatouille | Tomato
Lecture 15 Final thoughts | Tomato
Section 3: Third Sauce - Hollandaise
Lecture 16 Class Introduction | Hollandaise
Lecture 17 About the Sauce | Hollandaise
Lecture 18 Clarified Butter | Hollandaise
Lecture 19 Reduction | Hollandaise
Lecture 20 Incorporation | Hollandaise
Lecture 21 How to save your broken Hollandaise Sauce | Hollandaise
Lecture 22 Evaluation | Hollandaise
Lecture 23 Mousseline Sauce | Hollandaise
Lecture 24 Eggs Benedict | Hollandaise
Lecture 25 Final thoughts | Hollandaise
Section 4: Fourth Sauce - Velouté
Lecture 26 Class Introduction | Velouté
Lecture 27 About the Sauce | Velouté
Lecture 28 Chicken Stock Preparation | Velouté
Lecture 29 Roux | Velouté
Lecture 30 Incorporation | Velouté
Lecture 31 Evaluation | Velouté
Lecture 32 Sauce Suprême | Velouté
Lecture 33 Chicken Cordon Bleu | Velouté
Lecture 34 Final thoughts | Velouté
Section 5: Fifth Sauce - Espagnole
Lecture 35 Class Introduction | Espagnole
Lecture 36 About the Sauce | Espagnole
Lecture 37 Veal Broth Preparation | Espagnole
Lecture 38 Brown Roux Preparation | Espagnole
Lecture 39 Incorporation | Espagnole
Lecture 40 Evaluation | Espagnole
Lecture 41 Demi-Glace Sauce | Espagnole
Lecture 42 Slow-Cooked Pot Roast with brown Sauce | Espagnole
Lecture 43 Final thoughts | Espagnole
Passionate homecooks,Aspiring young people considering going to a culinary school,Experienced Chefs, wishing to improve on their food plating skills
Homepage
Recommend Download Link Hight Speed | Please Say Thanks Keep Topic Live
Links are Interchangeable - No Password - Single Extraction
