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Chef Eric's Culinary Classroom
TV-PG
2020
1 Season
Watch Now
Join world-renowned Chef Eric Crowley for his first Masterclass video series inspiring you to feel confident in the kitchen with several spectacular dishes that are easy to create.
Ep 1
25m
Episode 1
Knives selection, use, sharpening, and care of knives. How to use knives, especially French knife in a professional way. How to sharpen knives following Professional Chef's guide. We will cut or shape
Ep 2
10m
Episode 2
Learn the secrets of flavorful stocks. Starting with the standard mise en place, sharpen those knife skills by slicing, chopping and mincing mirepoix for stocks. Vegetable, Chicken and Beef Stocks cal
Ep 3
24m
Episode 3
Discover the refined potency of clarified butter and roux, and how they enhance hollandaise, bechamel, and veloute sauces. These sauces are fundamental to many dishes, and this episode is crucial for
Ep 4
16m
Episode 4
Learn to prepare eggs in various ways for breakfast and beyond. Discover the fines herbs omelet and Eggs Benedict, featuring poached eggs, hollandaise sauce, Canadian bacon, and an English muffin. Egg
Ep 5
22m
Episode 5
Knowing your vegetables is a must in any chef's education. They are used as main dishes as well as side dishes. We learn vegetables and the unique cooking techniques that serve them best. We talk abou
Ep 6
21m
Episode 6
Potatoes take their place in the spotlight in this episode. Several cooking techniques: including potato puree and sauteed potatoes. Most restaurants utilize a variety of potato side dishes for every
Ep 7
30m
Episode 7
Discover pasta-making. How to mix dough and create Fettuccine Alfredo, Tagliatelle with Tomato Sauce, and Vegan Spinach Pasta. While pasta typically only requires flour and water, eggs, seasonings, an
Ep 8
12m
Episode 8
Appetizers - hors d-oeuvres are an essential part of any chef's education. We focus on dishes that function as first courses in a multi-course meal and small items, served at a cocktail party or a sma
Ep 9
32m
Episode 9
Dry heat cooking methods: sauteing, roasting, and stir-frying. We prepare a complete meal (protein, starch, and vegetable) utilizing the skills you learned in the previous episodes. Meal plating and p
Ep 10
23m
Episode 10
Learn moist heat techniques, poaching and braising for flavorful dishes by cooking ingredients in liquid using court bouillon. This method transfers flavors and creates a sauce without searing the ite
Ep 11
25m
Episode 11
Three Gourmet Menus for your dinner parties. Butchery, sauce making, advanced meal preparation, garnishing and plating techniques are emphasized. Students apply all of their skill in this penultimate
Ep 12
23m
Episode 12
Recipes: 1. Chocolate Rum Mousse with Homemade Whipped Cream, Melting Chocolate and Butter / Whipping Egg Whites, Folding Egg Whites into Chocolate. 2. Crępes with Chocolate Sauce and Crčme Chantilly,
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