20 Essential Cooking Techniques
Brendan McDermott
Class Preview
0:54
- In-depth Instruction; over 188 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Introduction
1:03
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!
Enhancing Flavors
39:26
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!
Hard-Boiling & Poaching Eggs
15:47
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.
Frying & Scrambling Eggs
20:57
Continue your egg-ucation with lessons on sunny-side up, over-easy and scrambled eggs. Then learn Brendan's method for producing a delectable French omelet.
Blanching & Shocking Vegetables
9:24
Prepare vegetables for cooking or freezing by blanching and shocking them. This technique works great for dense, woody or bitter vegetables such as broccoli, carrots, parsnips, cauliflower, green beans and asparagus. Brendan demonstrates how the same technique makes it easy to peel tomatoes.
Working With Chicken
33:26
Whole chickens can be intimidating, but Brendan demonstrates how to easily tie one up for a weeknight roast chicken dinner or cut it into pieces for baking or searing. Brendan's carving tips will serve you equally well for all types of poultry, from turkey to duck.
Making Stock
14:56
Stock up on chicken stock with Brendan's quick and easy recipe that will make good use of the chicken bones and vegetable peelings that you might ordinarily throw away. Use it for making soups, deglazing a pan or boosting the flavor of rice.
Working With Fish & Shellfish
29:25
Brendan takes the guesswork out of deveining shrimp and filleting whole fish, including how to easily remove the skin. Learn how to sear your fillets perfectly and create a quick and tasty pan sauce to go with them.
Working With Pork
23:30
Turn a pork tenderloin into a neatly tied bundle that will cook evenly when you sear it on the stovetop and in the oven. Brendan shows step by step how to cook this flavorful cut and accompanying pan sauce that will soon become your go-to for a weeknight meal or impromptu dinner party!
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.
Brendan McDermott
Chef Brendan McDermott's culinary technique was honed at acclaimed New York City restaurants, and his knife skills classes have been lauded by New York Magazine and The Wall Street Journal. Today, he is a highly sought-after instructor, both at Chicago's Kendall College and here on Craftsy, where he also teaches Complete Knife Skills and 20 Essential Cooking Techniques.
Bonus materials available after purchase