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Get Started with French Cooking
YOUR FRENCH CULINARY JOURNEY STARTS HERE
Introduction
Course Overview
What do I Need for the Course?
Join the French Cooking Academy Club
Health and Safety in the Home Kitchen (2:20)
Contact Us
FRENCH CUISINE: A FASCINATING HISTORY
French Cuisine Through the Ages (11:10)
UNIT 1: GET ORGANISED IN YOUR KITCHEN
Lesson 1: Utensils (7:26)
Lesson 2: Cookware (10:07)
Lesson 3: The Knives you Really Need (3:22)
Lesson 4: The French Pantry (12:50)
Test your Knowledge
UNIT 2: MISE EN PLACE
Lesson 1: What is Mise en Place? (5:32)
Lesson 2: Wash and Peel Vegetables Like a Chef (19:38)
Lesson 3: Knife Skills (Part 1) (22:29)
Lesson 4: Knife Skills (Part 2) (16:40)
Lesson 5: The Bouquet Garni (the French Secret Weapon) (8:23)
Test your Knowledge
LET'S PRACTICE WHAT WE HAVE LEARNED SO FAR
Recipe Practice: Potage Cultivateur
Step by Step Instructions (19:09)
UNIT 3: COOKING VEGETABLES, PULSES & RICE LIKE A PRO
Lesson 1: Six Classic Vegetable Cooking Techniques (21:49)
Lesson 2: How to Cook Pulses (Legumes) (9:04)
Lesson 3: 2 Classic Techniques for a Perfect Rice (11:50)
Bonus Practice Recipe
Test your Knowledge
UNIT 4: POTATOES 101
Lesson 1: La Pomme de Terre (7:57)
Lesson 2: How to Cook Waxy Potatoes (17:01)
Lesson 3: How To Cook Starchy Potatoes (6:32)
Lesson 4: How to Cook All-Purpose Potatoes (6:24)
Bonus video: The classic potato gratin (14:11)
Test your Knowledge
UNIT 5: HOW TO MAKE A GREAT QUICHE LORRAINE
Lesson 1: Making the Shortcrust Pastry (6:40)
Lesson 2: Rolling Out the Dough (8:55)
Lesson 3: Blind Baking the Dough (optional) (2:20)
Lesson 4: Making the Savory Custard (2:04)
Lesson 5: Prepare the Garnish and Cook the Quiche Lorraine (4:53)
Lesson 6: Create your own Quiche Recipe (2:51)
The Quiche Guide
UNIT 6: STOCKS, THE FOUNDATION OF GREAT COOKING
Lesson 1: Why Stocks are So Important? (3:34)
Lesson 2: How to Make a Vegetable Stock (8:04)
Lesson 3: How to Make a Fish Fumet (8:54)
Lesson 4: How to Make White Chicken Stock (6:40)
Lesson 5: How to Make a Brown Chicken Stock (7:43)
Lesson 6: How to Thicken Stocks (Fond Lié) (5:18)
Lesson 7: How to Make a Veal Short Stock (7:51)
Lesson 8: Advanced Techniques: Demi-Glace and Glace (9:50)
Test your Knowledge
UNIT 7: FRENCH SAUCES BASICS
Lesson 1: The Science Behind French Sauces (6:16)
Lesson 2: Roux: The Essential Building Block (7:10)
Lesson 3: From Roux to Mother Sauce (Bechamel) (8:51)
Lesson 4 : Creating a Daughter Sauce (Bechamel to Mornay) (4:57)
Lesson 5 : Velouté
Lesson 6: The Classic Tomato Sauce (9:21)
Lesson 7: How to Make a Sauce Espagnole (8:44)
Lesson 8: Understanding Emulsified Sauces (3:43)
Lesson 9: Cold Emulsified Sauces: Make a Vinaigrette (French Dressing) (8:31)
Lesson 10: Cold Emulsified Sauces: Make a Mayonnaise Sauce (4:26)
Lesson 11: Warm Emulsified Sauces: Make a Hollandaise Sauce (14:34)
Bonus sauce: Make a Beurre Blanc (Sauce for Poached Fish) (21:02)
Bonus: Introduction to Pan Sauces: Make a Pepper Steak Sauce (13:01)
Test your Knowledge
UNIT 8: THE 3 CLASSIC COOKING METHODS IN THEORY
METHOD 1: Cooking without Browning
METHOD 2: Cooking with Browning
METHOD 3: Combination Cooking
Test your Knowledge
PRACTICING COOKING METHODS
Introduction (2:46)
UNIT 9: POACHING AND STEAMING
What is Poaching?
Lesson 1: How to Steam Mussels Mariniere Style (7:45)
Lesson 2: How to Poach Fish in Court Bouillon (11:27)
Lesson 3: How Poach Meat for a White Ragout (Blanquette de Veau) (13:06)
UNIT 10: SAUTEING
What is Sauteing?
Lesson 1: Sautéing Steaks and Make a Red Wine Pan Sauce (Entrecote Marchand de Vin) (12:50)
Lesson 2: Sautéing Chicken with Creamy Mushroom Sauce (Poulet Creme Champignons) (9:47)
Lesson 3: Sautéing Chicken with Bourguignonne Sauce (Poulet Sauce Bourguignonne) (10:37)
Lesson 4: Sautéing Duck Breast with Green Peppercorn Pan Sauce (Magret Poivre Vert) (5:18)
Lesson 5: Sautéing Pork Medallions (Pork Tenderloin) (10:18)
Lesson 6: Sautéing Fish Trout "a la Meunière" (Truite aux Amandes) (11:53)
Lesson 7: Sautéing Veal Schnitzels (Escalopes Paneés a l'Anglaise) (6:54)
UNIT 11: OVEN & POT ROASTING (POÊLÉ)
The difference Between Roasting and Pot Roasting
Lesson 1: Introduction to roasting: Rack of Lamb (12:40)
Lesson 2: How to Roast a Whole Chicken (Poulet Roti) (9:33)
Lesson 3: Pot Roasting a Rack of Pork or Veal (14:11)
UNIT 12: RAGOUTS AND BRAISING
The Difference between Ragouts and Braised Meats
Lesson 1: Make a Brown Lamb Ragout (Lamb Ragout) (10:51)
Lesson 2: Make a Brown Beef Ragout (Provence Style Beef Ragout) (14:58)
Lesson 3: Braising Vegetables (Braised Cabbage) (6:35)
Lesson 4: Braising Meat (Braised Brisket) (18:05)
RECIPE CHALLENGES
Overview
Recipe Challenge 1: Poulet Saute Chasseur (8:01)
Recipe Challenge 2: Cote de Porc Sauce Robert (6:43)
Recipe Challenge 3: Classic Boeuf Bourguignon (13:00)
Recipe challenge 4: Filets de Poissons Duglere (6:59)
CLOSING
What's Next?
CULINARY TOOLKIT
Timing for Soft, Medium and Hard Boiled Eggs
How to Clarify Butter (3:17)
Make a Paper Lid with Baking Paper (3:18)
How to Toast Flour for Roux (3:03)
Boiling Water Fast Saves Energy and Time (1:06)
How to Make a Beurre Manié (2:26)
Marinades (3:52)
RECIPE CATALOGUE
Bechamel Sauce Recipe
Blanquette de Veau a l'Ancienne Recipe
Boeuf Bourguignon Recipe
Boeuf Carrotte Recipe
Bouillon de Legumes Recipe
Entrecote Maitre d'Hotel Recipe
Espagnole Sauce Recipe
Fish Filets Duglere Recipe
Fond Blanc de Volaille Recipe (White Chicken Stock)
Fumet de Poisson Recipe
Gratin Dauphinois Recipe
Haricots Blanc Sauce Tomate Recipe
Haricots Verts Vinaigrette (Green Beans) Recipe
Haricots Verts Saute Lyonnaise Recipe
Hollandaise Sauce Recipe
Jus de Veau (Veal Stock) Recipe
Jus de Volaille (Short Stock) Recipe
Mornay Sauce Recipe
Pepper Steak Pan Sauce Recipe
Pommes Puree Recipe
Pork Chop Sauce Robert Recipe
Potage Cultivateur Recipe
Potato Boulangeres Recipe
Poulet Chasseur Recipe
Sauce Creme Recipe
Saucisses aux Lentilles Recipe
Tomates Facon Provencale Recipe
Tomato Sauce Recipe
BREAD MAKING GUIDE
Artisan bread making at home
Lesson 6: How to Thicken Stocks (Fond Lié)
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