TTC Video - Elevate Your Everyday Cooking with Curtis Stone
TTC Video - Elevate Your Everyday Cooking with Curtis Stone
.MP4, AVC, 1280x720, 30 fps | English, AAC, 2 Ch | 4h 36m | 3.82 GB
Lecturer: Curtis Stone, Chef | Course No. 80590
.MP4, AVC, 1280x720, 30 fps | English, AAC, 2 Ch | 4h 36m | 3.82 GB
Lecturer: Curtis Stone, Chef | Course No. 80590
Nothing bonds a group of people more than the simple act of sharing a meal. But even for those who enjoy the art of cooking and entertaining, the work and preparation that go into even the simplest of meals can be challenging to manage.
In the 27 episodes of Elevate Your Everyday Cooking with Curtis Stone, internationally known Michelin-starred chef, author, and television personality Curtis Stone will guide you through the most fundamental yet impressive ways to whip up meals that are sure to dazzle your family and friends, using fresh everyday vegetables, meats, fruits, and spices.
Playing with Fire
You will begin with a human tradition that is as old as time: cooking over an open fire. Using a barebones set-up, you will quickly and easily get a fire going by using dried twigs and brush from around your home as kindling. A fire in your backyard not only serves as a mesmerizing focal point, it also brings an incredible smokiness to the food you cook. You just have to be willing to gain the cooking knowledge, respect the fire, and master the heat.
By the end of the first two episodes, you should be a fire expert and have a firm grasp on the following:
You will practice your skills by roasting succulent meats such as pork shoulder on a spit, wagyu beef, and lamb skewers. Along the way, you will learn how to control the temperature, use the grill to mitigate heat flares, and sear the meat to perfection, every time.
Curtis will also introduce ways to pack a powerful punch into your meat dishes. Before you cook, you can choose a dry rub, a wet salt brine, or simple marinade to season your meat. Each technique performs different functions, and you will learn how to make that choice based on your type and cut of meat. After you cook, you can finish your dishes with a mouthwatering chimichurri sauce from Argentina made simply with a mortar and pestle using everyday herbs, spices, oil, and vinegar.
The Power of Bricks
Wood-burning ovens have been used for thousands of years, with many versions used across the globe. When you hear the words “brick oven,” the first word that comes to mind is probably pizza, but as you will see, you can effectively use these ovens to make everything from bread and vegetables to even the most delicate seafood.
Curtis will show you how to prepare basic foods at varying temperatures inside a brick oven. At a high of 900 degrees, you will cook a delicious, traditional pizza from scratch and then lower the temperature for some crispy skin salmon and buttery shrimp. You’ll also learn how to make lamb two ways: cooking it fast at a high temperature or roasting it slow at a lower temperature—and you can even do both simultaneously.
Also, as a special treat, Curtis shares his famous bread recipe that no one can resist. A baked dough so delicious, his wife has forbidden him to bring any home! As the story goes, he knew he was onto something when customers at his specialty butcher shop and restaurant, Gwen, kept raving … about the bread. Now you will have access to this magical recipe.
Eat Your Greens
Many of us struggle with eating enough vegetables. But with the skills to make them truly delicious, you will see how easy it is to incorporate them into a delectable part of your diet. We often think of vegetables as a side dish—essentially an accessory to our “real” meal—but they can easily be the main star of the show. Curtis divides vegetables into six types, addressing how to prep and elevate each one:
Vegetables come in all sizes and shapes, and you will have the chance to deepen your knowledge of plant ingredients and how to treat each ingredient differently to bring out their earthy and rich flavors. You can choose to cook them or serve them raw. Learn how to braise, boil, and deep fry to perfection as you make tasty, veg-centric dishes from all corners of the world. You will make a tangy, rich beet slaw, farinata pancakes from protein-rich chickpea flour, braised cabbage with pancetta, and deep-fried Brussels sprouts with a zesty Vietnamese nuc chuom sauce, among other dishes. Curtis will also reveal the secret to making the creamiest, most perfect mashed potatoes.
Dress Up Your Food
So many dishes would be bland without condiments and spices to complement your main ingredients, so the final episodes focus on preparing the perfect dressings and customizing them to your taste and needs. If you have ever wondered what the differences are between jam, jelly, and marmalade, this is where you will find your answers. Curtis shares a version of marmalade straight from his mum’s recipe box. You will also make a basic pickle with a variety of different vegetables, a colorful Piccalilli relish, and a stunning mango chutney.
To finish things off, Curtis teaches you to make a basic aioli, the mother of all sauces, using just a handful of ingredients found in every kitchen. A good sauce can make or break your dish, and you will learn how to tweak and customize the ingredients and ratios in your aioli to turn it into other sauces, like a remoulade or a tartar sauce.
Many of these ingredients and techniques may come with somewhat fancy names, but don’t worry, all the foods and tools in this series are staples that are easy to locate anywhere in the world. Curtis uses core cooking methods that any home chef can easily do, no matter your current skill level. Every dish you will make in Elevate Your Everyday Cooking with Curtis Stone can be prepared quickly and in just a few steps. Now, you, too, can become a master chef!
You will begin with a human tradition that is as old as time: cooking over an open fire. Using a barebones set-up, you will quickly and easily get a fire going by using dried twigs and brush from around your home as kindling. A fire in your backyard not only serves as a mesmerizing focal point, it also brings an incredible smokiness to the food you cook. You just have to be willing to gain the cooking knowledge, respect the fire, and master the heat.
By the end of the first two episodes, you should be a fire expert and have a firm grasp on the following:
- How to build a proper structure for an effective fire and what to use to start the fire.
- What tool to use for stoking the fire while keeping yourself out of harm’s way.
- How to build up a fire and gauge its temperature.
- How to adjust heat and cooking levels to get the perfect result.
You will practice your skills by roasting succulent meats such as pork shoulder on a spit, wagyu beef, and lamb skewers. Along the way, you will learn how to control the temperature, use the grill to mitigate heat flares, and sear the meat to perfection, every time.
Curtis will also introduce ways to pack a powerful punch into your meat dishes. Before you cook, you can choose a dry rub, a wet salt brine, or simple marinade to season your meat. Each technique performs different functions, and you will learn how to make that choice based on your type and cut of meat. After you cook, you can finish your dishes with a mouthwatering chimichurri sauce from Argentina made simply with a mortar and pestle using everyday herbs, spices, oil, and vinegar.
The Power of Bricks
Wood-burning ovens have been used for thousands of years, with many versions used across the globe. When you hear the words “brick oven,” the first word that comes to mind is probably pizza, but as you will see, you can effectively use these ovens to make everything from bread and vegetables to even the most delicate seafood.
Curtis will show you how to prepare basic foods at varying temperatures inside a brick oven. At a high of 900 degrees, you will cook a delicious, traditional pizza from scratch and then lower the temperature for some crispy skin salmon and buttery shrimp. You’ll also learn how to make lamb two ways: cooking it fast at a high temperature or roasting it slow at a lower temperature—and you can even do both simultaneously.
Also, as a special treat, Curtis shares his famous bread recipe that no one can resist. A baked dough so delicious, his wife has forbidden him to bring any home! As the story goes, he knew he was onto something when customers at his specialty butcher shop and restaurant, Gwen, kept raving … about the bread. Now you will have access to this magical recipe.
Eat Your Greens
Many of us struggle with eating enough vegetables. But with the skills to make them truly delicious, you will see how easy it is to incorporate them into a delectable part of your diet. We often think of vegetables as a side dish—essentially an accessory to our “real” meal—but they can easily be the main star of the show. Curtis divides vegetables into six types, addressing how to prep and elevate each one:
- Stems
- Roots
- Leaves
- Tubers
- Flowers
- Bulbs
Vegetables come in all sizes and shapes, and you will have the chance to deepen your knowledge of plant ingredients and how to treat each ingredient differently to bring out their earthy and rich flavors. You can choose to cook them or serve them raw. Learn how to braise, boil, and deep fry to perfection as you make tasty, veg-centric dishes from all corners of the world. You will make a tangy, rich beet slaw, farinata pancakes from protein-rich chickpea flour, braised cabbage with pancetta, and deep-fried Brussels sprouts with a zesty Vietnamese nuc chuom sauce, among other dishes. Curtis will also reveal the secret to making the creamiest, most perfect mashed potatoes.
Dress Up Your Food
So many dishes would be bland without condiments and spices to complement your main ingredients, so the final episodes focus on preparing the perfect dressings and customizing them to your taste and needs. If you have ever wondered what the differences are between jam, jelly, and marmalade, this is where you will find your answers. Curtis shares a version of marmalade straight from his mum’s recipe box. You will also make a basic pickle with a variety of different vegetables, a colorful Piccalilli relish, and a stunning mango chutney.
To finish things off, Curtis teaches you to make a basic aioli, the mother of all sauces, using just a handful of ingredients found in every kitchen. A good sauce can make or break your dish, and you will learn how to tweak and customize the ingredients and ratios in your aioli to turn it into other sauces, like a remoulade or a tartar sauce.
Many of these ingredients and techniques may come with somewhat fancy names, but don’t worry, all the foods and tools in this series are staples that are easy to locate anywhere in the world. Curtis uses core cooking methods that any home chef can easily do, no matter your current skill level. Every dish you will make in Elevate Your Everyday Cooking with Curtis Stone can be prepared quickly and in just a few steps. Now, you, too, can become a master chef!
TTC Video - Elevate Your Everyday Cooking with Curtis Stone
