Description

Top Chef Universityhttp://www.topchefuniversity.comYou will learn professional cooking techniques and food preparation methods (not just recipes) from several Top Chef contestants. Learning how to cook has never been more fun and convenient.Getting StartedBASICS1.1   Getting Started: Organization, Managing Recipes, Mise en Place, Hygiene1.2   Kitchen Set-Up – Pantry Organization1.3   Kitchen Set-Up – Fridge & Freezer Organization1.4   Introduction to Knives1.5   Cookware – Pots & Pans 1011.6   Kitchen Tools & Utensils1.7   Kitchen Equipment & Small AppliancesTECHNIQUES2.1   Introduction to Knife Skills2.2   Working with Onion & Garlic2.3   Mire Poix – Carrots, Onion and Celery2.4   Specialty Vegetables I – Leeks, Peppers and Mushrooms2.5   Specialty Vegetables II – Tomatoes 1012.6   Specialty Vegetables III – Potatoes and Artichokes2.7   Lettuce Principles 1012.8   All About Herbs2.9   Introduction to Spices2.10    Working with Citrus2.11    Specialty Fruits I – Berries, Stone Fruit and Watermelon2.12    Specialty Fruits II – Pineapple, Mango, Avocado, and CoconutStocks, Soups, Sauces & SaladsSTOCKS1.1    How to Make a Basic Stock1.2    Different Types of Stocks1.3    Beyond Stocks – Products & TermsSOUPS2.1    Clear Soup: Chicken Noodle2.2    Cream-Based Soup: Potato-Leek2.3    Pureed Soup: Roasted Tomato2.4    Chilled Soup: Spicy GazpachoSAUCES3.1    Introduction to Vinaigrettes3.2    Homemade Mayonnaise & Dressings3.3    Raw Sauce – Chimichurri with Seared Strip Steak3.4    Introduction to Marinades – Asian Beef Marinade3.5    Pan Sauces 101 – Three Cooked, Pan-Sauces3.6    The 5 Mother Sauces3.7    Pureed Sauces – Chicken MoleRAW4.1    Crudite Platter, Hummus, Bagna Cauda4.2    Composed Salad – Salad Nicoise4.3    Chopped Salad – Classic Cobb4.4    Tossed Salad – Caesars Salad4.5    Salads – Classic French – Frisee Aux Lardon4.6    Salads – Sans Lettuce – Spicy Southwest Salad4.7    Coleslaw Basics – Creamy vs Vinaigrette4.8    A Lighter Dressing: Carrot–Ginger DressingCooking Techniques I: Saute, Boil, GrillSAUTE1.1    Principles of Sauteing1.2    Sauteing Vegetables1.3    Sauteing Meat – Bone–in vs BonelessBOILING, STEAMING & POACHING2.1    Principles of Boiling – Shrimp Boil2.2    Boiling & Steaming Greens – Broccoli2.3    Boiling & Steaming Root Vegetables – Potatoes2.4    Blanching, Concasse & Ice Baths2.5    Principles of Steaming – Baby Bok Choy2.6    Steamed Mussels with White Wine and Shallots2.7    Principles of Poaching: Poaching – Court Bouillon2.8    Perfect Poached Shrimp with Quick Cocktail Sauce2.9    Poaching Fruit – Port Wine Poached PearsGRILLING3.1    Principles of Grilling: Grilled Ribeyes3.2    Grilled Baby Back Ribs3.3    Grilled Summer Vegetables: Vegetable Skewers3.4    Bone–in Grilling: Teriyaki Chicken Pieces3.5    Grilling Seafood: Shrimp, Scallops, Clams, Whole FishRAW4.1    Crudite Platter, Hummus, Bagna Cauda4.2    Composed Salad – Salad Nicoise4.3    Chopped Salad – Classic Cobb4.4    Tossed Salad – Caesars Salad4.5    Salads – Classic French – Frisee Aux Lardon4.6    Salads – Sans Lettuce – Spicy Southwest Salad4.7    Coleslaw Basics – Creamy vs Vinaigrette4.8    A Lighter Dressing: Carrot–Ginger DressingCooking Techniques II: Roast, Braise, Fry, ConfitROASTING1.1    Principles of Roasting – Perfect Roast Chicken1.2    Larger Cuts – Standing Rib Roast1.3    Smaller Cuts – Pan-Roasted Rack of Lamb1.4    Whole Roasted Fish with Fennel, Olives and Thyme1.5    Roasted Vegetables – Parmesan Broccoli, Carrots and Parsnips with Goat Cheese & HoneyBRASING & STEWS2.1    Principles of Braising – Red Wine Braised Short Ribs2.2    Vegetables – Slow Braised Collard Greens2.3    Principles of Stewing – Moroccan Lamb StewFRYING3.1    Principles of Frying – Crispy Fried Chicken Wings3.2    Pan Frying – Breaded Pork Cutlets3.3    The Perfect French FriesCONFIT4.1    Principles of Confit – Duck ConfitVegetables, Eggs & DairyVEGETABLES1.1    Potatoes I – Rosemary Fingerling Potatoes, Smashed Potatoes with Spicy Red Pepper Aioli1.2    Potatoes II – Creamy Potato–Bacon Gratin1.3    Roots I –Roasted Squash Ravioli with Brown Butter Sage1.4    Roots II – Sweet Potato and Apple Soup1.5    Roots III – Roasted Beet Salad, Glazed Rutabaga with Honey & Thyme1.6    Greens I – Broccoli with Parmesan Breadcrumbs, Green Beans with Shallots1.7    Greens II – Shaved Brussels Sprout Salad with Cremini Mushrooms1.8    Eggplant Parmesan1.9    Introduction to Beans1.10    Beans – CassouletEGGS2.1    Introduction to Eggs – Hard & Soft Boiled Eggs2.2    Poached Eggs – Eggs Benedict2.3    Scrambled Eggs, French Herb Omelette2.4    Spring Vegetable Frittata2.5    Coddled Eggs with Bacon, Baked Eggs with Spinach & Goat Cheese2.6    Savory Cheese SouffleDAIRY3.1    Cheese 101 – Building A Cheese Platter3.2    Cheese – Chipotle Mac-n-Cheese3.3    Cream – New England Clam Chowder3.4    Yogurt – Creamy Chicken Curry with RaitaPork & PoultryPOULTRY1.1    Breaking Down a Whole Chicken1.2    Bone-In Breast – Chicken Marsala with Mushrooms1.3    Boneless Breast – Chicken Paillard with Arugula and Lemony Vinaigrette1.4    Sweet and Spicy Chicken Wings with Slaw1.5    Legs and Thighs – Coq Au Vin1.6    Southern Fried Chicken1.7    Grilled Spatchcock Chicken with Lemon and Rosemary1.8    Turkey Breast – Stuffed Turkey Roulade1.9    Quail – Grilled Quail with Caramelized Honey Glaze1.10    Cornish Hen – Moroccan Spiced Game Hens with Couscous1.11    Duck – Orange Glazed Duck BreastPORK2.1   Introduction to Pork – The Cuts2.2   Chops – Rosemary Roasted Pork Cops with Red Wine & Grapes2.3   Tenderloin – Grilled Pork Tenderloin with Apple & Cherry Chutney2.4   Ribs – Sticky Chinese Spare Ribs2.5   Shoulder – Ketchup & Cider Braised Shoulder2.6   Pork Belly – Slow Roasted Pork Belly with Collard Greens2.7   Bacon – Grilled Cheese with Bacon and Egg2.8   Country Sausage, Spicy Italian Links2.9   French Country Pate with Dijon & CornichonsBeef, Lamb and BeyondBIG ANIMAL BASICS1.1    Introduction to Beef – The CutsBEEF2.1   Strip – Pan Seared Strip Steaks with Green Peppercorn Sauce2.2   Brisket – Braised Beef Brisket2.3   Shoulder – Beef Bourgignon2.4   Skirt – Grilled Skirt Steak Fajitas2.5   Ground – Bacon Cheddar Cheese Burgers with Avocado2.6   Short Rib – Beef Tartare with Capers & Dijon, Beef Carpaccio2.7   eal Cutlet – Veal Saltimbocca2.8   Veal Shoulder – Blanquette de VeauLAMB3.1    Rack – Pan Roasted Rosemary Rack of Lamb3.2    hack – Braised Lamb Shanks with Orzo Salad3.3    Leg – Butterflied & Stuffed Leg of Lamb3.4    Ground – Shepherds PieOFFAL4.1    Sweetbreads – Sauteed Sweetbreads with Capers & Lemon4.2    Tongue – Grilled Beef Tongue with Fennel, Orange & Peas4.3    Liver – Calf’s Liver with Bacon & Onions4.4    Foie Gras – Seared Foie Gras on French Toast with Pickled Golden RaisinsFrom The OceanFISH1.1    Fresh Fish 1011.2    Filleting & Skinning Fish1.3    Salmon Filets vs Steak, How to Get Crispy Skin1.4    Steaming – Halibut En Papillote with Lemongrass, Ginger and Lime1.5    Grilling – Grilled Branzino with Spring Ratatouille1.6    Baking – Salt-Crusted Sea Bass Stuffed with Lemon & Basil1.7    Frying – Tempura Battered Fish & Chips with Roasted Garlic Aioli1.8    Raw – Tuna Tartare with Avocado & Toasted SesameSHELLFISH2.1    Scallops – Seared Scallops with Caramelized Apple2.2    Oysters – Baked Oysters with Bacon Aioli2.3    Mussels – Mussels Escabeche2.4    Clams – Asian Clams with Black Bean SaucesCRUSTACEANS3.1    Shrimp 101 – Garlic Shrimp Scampi3.2    Fresh Crab – Dungeness Crab Cakes with Sambal Aioli3.3    Fresh Lobster – Fresh Baked Lobster with Garlic–Panko BreadcrumbsGood HarvestPASTA1.1    Introduction to Pasta – Fresh vs Dry, Shapes1.2    Fresh Pasta Dough – “1–2–3” Recipe1.3    Tomato Sauce – Spaghetti with Fresh Basil & Parmesan1.4    Meat Sauce – Tagliatelle Bolognese1.5    Egg – Fettucine Carbonara1.6    Cream Sauce – Penne with Sweet Peas and Prosciutto1.7    Spicy – Linguine with Spicy Clams & White Wine1.8    Baked Pasta – Vegetarian Lasagna1.9    Stuffed Pasta – Duck Confit Ravioli1.10    Rolled Pasta – Potato Gnocchi with Creamy GorgonzolaGRAINS2.1    Introduction to Grains – what they are and how to prepare them2.2    Perfect Steamed White Rice2.3    Risotto 101 – Wild Mushroom Risotto2.4    Pilaf – Brown Rice Pilaf with Dried Cranberries & Toasted Almonds2.5    Creamy Grits with Shrimp & Sausage2.6    Barley – Comforting Beef & Barley Soup2.7    Bulgur – Toasted Bulgur Wheat Salad2.8    Bulgur is a complex grain, and it – beneficial to your body. Here we’ll show you Quinoa – Stuffed Poblano Peppers with Queso FrescoBREAD3.1    Introduction to Bread Baking – Pain De Mie3.2    Rosemary Garlic Focaccia3.3    Parker House Rolls3.4    Buttery Brioche LoafJust DessertsFRUIT1.1    Compotes and Poached FruitPATE A CHOUX2.1    Pate A Choux – Chocolate ProfiterolesCOOKIES & BARS3.1    Chewy Oatmeal Raisin Cookies3.2    Pecan Double Chocolate Brownies3.3    Cranberry and Almond Biscotti3.4    Tuiles 101CAKES4.1    Cakes I – Classic Yellow Cake4.2    Cakes II – Flourless Chocolate CakePIES & TARTS5.1    Apple Tarte with Scented Caramel Sauce5.2    Pate Sucre – Summer Berry Tart5.3    Pate Brisee – Pumpkin PieCUSTARDS & PUDDINGS6.1    Creme Brulee6.2    Vanilla–Orange Panna CottaMERINGUE & MOUSSE7.1    Meringues with Dried Cherry Compote7.2    Chocolate Mousse presented 2–waysSOUFFLE3.1    Classic French SouffleICE CREAM, SORBETS & GELATOS9.1    Strawberry–Mascarpone Semi-Freddo with Cilantro & Lime9.2    Watermelon Sorbet, Summer Citrus GranitaGlobal CuisineCHINESE1.1    MEINDIAN2.1    Chutneys & Raitas2.2    Chicken and Chickpea Samosas2.3    Lamb Vindaloo with Pulao RiceSPANISH3.1    Assorted Tapas3.2    Hosea’s Chicken and Chorizo Paella3.3    Creme CaramelMEXICAN4.1    Fresh Guacamole & Roasted Tomatillo Salsa4.2    Scallop Ceviche with Crispy Plantains4.3    Baja Fish Tacos, Fresh Tomato Salsa, Chipotle MayonnaiseTHAI5.1    Coconut Green Curry Mussels5.2    Chicken & Shrimp Pad Thai5.3    Whole Fried Fish with Tamarind SauceGERMAN6.1    Crispy Potato Cakes with Apple Sauce6.2    Wild Mushroom and Rabbit Spaetzle6.3    Wiener Schnitzel with Cranberry ChutneyEntertaining & AdvancedENTERTAINING WITH ADVANCED RECIPES1.1    Gravlax on Pumpernickel with Quick Pickled Red Onion1.2    Buckwheat Blinis with Creme Fraiche & Caviar1.3    Saffron Arancini Stuffed with Manchego & Quince1.4    Microwave Genoise with Creme Anglaise & Espresso Syrup1.5    Swedish Meatballs with Blackcurrant Sauce1.6    Oysters with Cocktail Sauce Sorbet1.7    Pan Roasted Rabbit with Carrot Puree and Red Wine Reduction1.8    Breakfast For Dinner…Bacon Ice Cream1.9    Bouillabaisse a.k.a “Bouilla–BLAISE”1.10    Miso–Glazed Sea Bass with Baby Bok Choy Hearts1.11    Roasted Beet Salad with Carbonated FruitMOLECULAR GASTRONOMY & OTHER ADVANCED TECHNIQUES2.1    Introduction to Sous Vide2.2    Sous Vide Scrambled Eggs2.3    Crab Cakes with Smoked Mayonnaise and Brussel Sprout Salad2.4    Sous Vide – Strip Steaks with Shallots & Watercress2.5    Sous Vide – Salmon & Passion Fruit SAuce2.6    Gelification – Butternut Squash Canelloni2.7    Airs & Foams – Parmesan Air, Potato Foam2.8    Reverse Spherification – Mango Spheres2.9    Spherification – Canteloupe “Caviar”