Cuisinart Culinary School - Episode 1

hi I'm chef Jonathan Collins and this is my kitchen join me for six exciting episodes of cuisinart culinary school and i'll prove you're not too busy to cook I'll teach you passionate healthy and simple cooking for your family what we got to do answering questions about ingredients techniques recipes and tools master French culinary basics and you'll always cook with confidence every week you'll have a chance to watch and win one of these powerful kitchen tools all thanks to Cuisinart this knife is a must in your kitchen this is a chef's knife a good quality knife will eliminate frustration let me show you five critical cuts you'll need to make any of the dishes in this cooking series the first is brunoise which is a small fine dice you can do small medium or large I'm simply gonna take this onion slice it in half I'm going to take the root tip off and I'm gonna take the head off as well where the sprout would come out peel back one or two layers depending on the freshness of the onion simply run the knife passing through almost to the root and what you're doing is you're creating a line and dividing the onion but it's being held together nicely by the root a couple quick passes one two and then rocking the knife holding it with a pinch grip not putting your finger on top but holding the pinch grip and rolling the fingers underneath what you can do is you can begin to slice off and absolutely perfect brunoise x' or fine dice isn't that great another very simple cut is the Juliana Juliana is long and thin watch as they bring this simply off the edge of the pepper I'm just gonna set that down with the skin side down I'll begin to roll nice two to three millimeter cuts and what I end up with is an absolutely perfect julienne of the red pepper next the Shifa nod simply take the leaves of the basil this is great for spinach or any leafy greens and what you want to do is just layer them on top of one another starting with the largest and then roll them into a tight little cigar the reason you do this is because it won't break and make the greens go black and I'm just gonna roll through that you can see how nicely that comes together so that when I separate it what I've got is I've got a nice shift and add but not bruised the next is the pay's end so I'm going to use the leek slicing off the tip and the top and I'm just going to take and I'm going to reserve the outside for the bouquet garni a in just a moment and this slice through the leek once and once again and payza is two to three millimeters so this is nice edible sizes of vegetable beautiful uniform cuts and the reason why it's so important to have uniform cuts is that everything cooks all the same the very last is mirepoix now mirepoix is both a cut and a French term for carrots celery and onion and it's just this simple to accomplish slice it into manageable sizes quarter it starting with the celery and then I'm gonna do about four to five millimeter cuts and the reason that we do this with mirepoix mirepoix is often used as a flavor base so we want the pieces big enough that they can take the heat roasting with bones or they'll stay whole putting them in the bottom of a soup again half the carrot and then I'm going to quarter it same size cuts four to five millimeters you see the uniform size and the very last thing is the onion which I'm just simply gonna split in half I'm gonna take the root tip and I'm gonna take the top off peel one or two layers based on the freshness and then dividing this by either two or three or in this case four based on the size of the onion and then cuts again four to five millimeters apart and what you end up with is this beautiful base that you can use in all kinds of applications but the next time you're asked for mirepoix julienne chiffonade brunoise or any of these cuts you'll have the confidence to use these in French cuisine you cannot be without the bouquet garni the bouquet garni is a combination of fresh thyme fresh parsley leek and all you do is simply tie them together I'm going to put a couple peppercorns in there four or five and roll that into a tight little cigar with the string around it once and twice and a quick time this can be dropped into your soup into your stocks or into your sauces giving it a level of flavor that you will never want to be without again [Music] stocks are full of flavor and essential for great food I'm going to teach you three a beef a chicken and a vegetable stock that will elevate all of your cuisine it's just this simple a base of flavor carrots celery onion mirepoix with some leek and mushrooms and some unpeeled garlic all these combined together can all stand the heat of the oven and when we put the bones on top it'll begin to develop incredible flavor a little bit of olive oil or vegetable oil and I was able to pick up these bones if you can't find them readily I checked and the butcher at Sobeys was able to pull these and cut these for me so I'm gonna set these into the flavor base just like that no seasoning at this level is necessary I've got a 450 degree oven I've got an oven safe pan I'm gonna pop this in and we'll come back when it's nicely browned in about 60 minutes with 60 minutes gone by these bones have come along so nicely you can see they've begun to develop caramelization and flavor and what that means is all of that is going to be captured in the stock I'm gonna remove the bones put them into a stockpot the smell is just incredible little trick leave on a hint hot handle leave a pad on it so you don't burn yourself I've got a tablespoon here of tomato paste I'm gonna mix that into the hot liquid because I want that to begin to cook transfer all of this into the pan and then a quick cover with water and I'll turn this again medium-high heat I'll allow it to come up to boil and turn it down to a simmer watch for a time when the impurities begin to come to the top and I'll slowly skim those off to purify this gorgeous beef stock the color has developed nicely on this beef stock you see I can skim both additional or extra fat as well as any of the impurities off the top it's great if you can to make stocks and big batches ahead of time because they can be frozen and used at your convenience the chicken stock or white stock is even simpler it's just a matter of the flavor base so again carrots celery leek and onions I've got unpeeled garlic and a bay leaf full dump into the pan 5 or 6 peppercorns whole peppercorns remember we'll be straining these out a couple whole cloves you want to use chicken carcass or something with bone remember the flavor is going to come from the bone I've got the bouquet garni a that we made earlier that's gonna be a great flavor base and then I've got 3 liters of water so I'm gonna pour to cover with 3 liters that's one and a half and another one and a half I'm gonna turn this on high heat to bring it up to temperature no seasoning no salt because as it concentrates we don't want to increase the salt level I'm going to turn it on medium to high heat and then I'm gonna wait for it to begin to develop and skim some of the impurities that come to the surface as it cooks now that the chicken stock has been simmering away for about 20 thirty minutes I'm going to remove all of the impurities off the top by just labeling off this tiny little skim layer and getting rid of it it's amazing how much flavor you get out of a simple vegetable stock and you don't have to use the very best vegetables to get great results what I have here is a selection of some of my favorites I've got leek green pepper I've got some mushrooms that were a little past their prime I wouldn't necessarily use them for anything other than stock I've got the bouquet garni a going in celery tomato turnips carrots I've got cloves punched into this half onion and fresh parsley and also parsnips everything into the pot first of all eating with your eyes it looks amazing just looking into the pot I'm gonna bring that up with three litres of cold water some peppercorns again I'll bring this up to temperature wash for it and as the impurities come to the top I'll skim those off and begin to finish this stock the vegetable stocks been on for about an hour now there's just a few impurities to skim off to make sure that the stock will be crystal clear this beef stock is now ready it's been simmering for about two-and-a-half to three hours I'm going to quickly remove the bones if I don't they're gonna come splashing down into my pot when I strain it be careful with this it's hot the smell what's coming out of this pan is just incredible it's it's a strong concentration of beef flavor what you need I'm gonna pull that bouquet garni out as well what you need is a fine sieve the fine sieve will get any of the of the extra stuff you might want you know the large sieve is not enough you need to find sieve so let's get a clean pour here and see what we're left with check out the color and sure of this beautiful beef stock I can tell you already just by the look and smell of it that we've done a great job I want to show you a quick technique for getting the most out of your stock you hold the sieve and just tap it lightly like this you can see every last little bit of the goodness inside is going to come pouring into your stock and that's what you're looking for that golden brown of highly-developed beautiful flavor this can be done with both the vegetable stock as well as the chicken or white stock it's a simple process that you won't regret [Music] mother sauces are the bedrock of French cuisine the first is the roux it's the basic I've got a hot pan here and in is going 75 grams of unsalted butter immediately the butter begins to melt the difference between a white roux and a brown roux is that the white Roux is mild in flavor where the brown Roux has been developed the butter has been caramelized and browned and the differences intensity of flavor right now I'm gonna start by making a white roux so I've got 75 grams of butter and 75 grams of unbleached white flour I'm just gonna whisk those together and what starts to happen immediately is the roux turns into a paste this will need to be cooked for about five minutes on low heat to make sure that we really cook it completely we don't want that flour flavor in whatever we add it to rule can be stored cold in the freezer you can roll it into little tubes and then just slice off a piece of it to drop in something that you need to thicken today we're going to be making a bechamel which is the next step in mother sauces and we're gonna add cold milk to this hot roux which would give this expansion very very quickly making it smooth and luxurious instead of lumpy now that the room has cooked for a couple minutes it's ready for one litre of milk we're gonna use whole milk and you can see the moment we start to pour it in what happens is the milk will almost instantly begin to thicken because of the room it's important to use a cold liquid or a hot roux or a hot liquid and a cold root that way you'll really make sure that you have absolutely no lumps in your bechamel and this is a bechamel so another one of the mother sauces a base for the neck sauce that we're going to prepare which is a mornay got some fresh nutmeg that's going in nutmeg is very fragrant and classic in the bechamel and what you should do is really stay with this and just whisk it it'll come along and that nutmeg is beautiful I'm gonna put a little pinch of white pepper in you want to keep this sauce white so we're gonna give it a little bit of depth with a little bit of heat a little bit of fragrance from the Nutmeg now that the bechamel has thickened up nicely I've got some beautiful shredded Gruyere to go in it's very fragrant and it's gonna make a gorgeous textured sauce mix that thoroughly and we've very simply gone through Roux bechamel and more nay in no time at all and what you end up with is a base for many many sauces this more nee is very common in macaroni and cheese used to talk vegetables and you'll see as we go through the series that the bechamel will come up time and again this is one to practice at home there's no question [Music] these two soups are a culmination of all the hard work we've done today those stocks we've prepared are now gonna go into two soups a roasted butternut squash soup and soup pays in I'm gonna show you what goes into it and surely how simple it is here we've got some red onion parsley leaves celery leek carrot I've got some skin on potatoes our bouquet garni a tomato and turnip all of the very best from my garden this season and this gorgeous chicken stock or white stock we prepared and have a look at the color it is absolutely alive and you know what you know what went into this stock I'm gonna top it up with a bit of water and I've got buckwheat I'll put a couple tablespoons of buckwheat now because we didn't season before we're gonna season now remember if we had season before we have the problem where as the stock reduces the seasoning intensifies now is the time to season some salt and some black pepper I'm gonna put that on the stove and let it come up to temperature when all those vegetables are cooked I'll have a perfect soup pazam I've sautéed these veg for about 10 minutes until they're tender this is mirepoix again carrot celery onion and leek and the reason that I've done that is I've already roasted some butternut squash in the oven so this I have roasted for about an hour and I let them cool in the oven now we've got this beautiful roasted butternut squash the flavor base of the mirepoix and we're gonna combine it with that vegetable stock so I'm just gonna look at that I'm just gonna scoop out some of this beautiful of course I wouldn't miss a single piece of this but for demonstration purposes I want to show you how fast and simple it is make incredible food see how bright that is and I honestly I wish you could smell this it is absolutely unbelievable when you roast squash with just a little bit of salt and pepper in the oven what happens is all of the flavors they begin to concentrate they begin to caramelize and they are unbelievable here's our vegetable stock and it goes now of course the vegetable stock is unseasoned it's very fragrant and I'm just going to use a little bit of cream if I use too much cream I'm gonna dull the senses and the flavor of this so just a little bit again it's a cream soup a little bit of salt and a little bit of pepper and then this miracle little wand the immersion blender picked it up at home Outfitters that they're powerful and they make short work of any super sauce and all you do is just work all of those ingredients together and when this comes together what you end up with is a beautiful luxurious sauce or soup that just is truly unbelievable every last ingredient in this butternut squash soup has now been perfectly combined the only thing left is to taste it Oh smells incredible and what a finish when you have the right tools and the right techniques you can accomplish anything in the kitchen [Music] [Music]

Channel: Cuisinart Canada

Views: 1,618,335

Rating: 4.9227128 out of 5

Keywords: Cuisinart (Brand), Cuisinart, Cuisinart Canada, Culinary School, Culinary Art (Website Category), Cooking School (School Category), Cooking (Interest), Cooking Show, #CookingWithCuisinart, #CuisinartCulinarySchool, French Cuisine, Food, Culinary Basics, French Culinary, Chef Jonathan Collins, Chef Collins, Celebrity Chef Collins, Culinary Techniques, Chef (Profession), Recipe, Knife Cuts, Brunoise, Cooking Stock, Soup Stock, cooking, cooking at home, home cooking

Id: ojZIgseX7Xo

Length: 20min 47sec (1247 seconds)

Published: Tue Jul 15 2014