Master the Methods: Roast, Braise, Sauté & Pan-Fry
Bruce Weinstein
Class Preview
- In-depth Instruction; over 127 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Stovetop Braising
19:00
Meet chef and cookbook author Bruce Weinstein and learn more about the fundamental cooking methods you'll master in your class. Then dive into stovetop braising -- perfect for smaller cuts of meat -- as Bruce shows you how to braise chicken thighs in red wine.
Oven Braising
21:40
Learn how oven braising -- good for large, tough cuts of meat -- differs from stovetop braising as Bruce guides you through the preparation of Southwestern beef brisket with butternut squash. Bruce also explains how to change flavor profiles and shares tips on vegetable prep and tying a roast.
Low-Heat Roasting
16:37
Low-temperature roasting is perfect for large, bone-in cuts of meat such as prime rib, pork roast or rack of lamb. Bruce shows how to French the bones on a rack of lamb and create a wonderful pesto and breadcrumb crust. Learn how to check for doneness and two ways to carve and serve.
High-Heat Roasting
14:29
Don't be afraid to turn up your oven! High-heat roasting brings out the essence of both proteins and vegetables. Try it with shrimp, scallops or thin strips of chicken in an herb-infused oil for a quick and elegant dish, or roast vegetables such as Brussels sprouts and shallots. Bruce shows you how!
Sear & Shove Roasting
17:33
Master a restaurant-style roasting method for steaks, pork chops and chicken: searing meat in a smoking-hot skillet before finishing it in the oven. You'll love Bruce's cowboy-style rib eye or chicken breasts, and their pan sauces.
Sautéing
22:32
For a fast weeknight dinner, try sautéing chicken, pork or veal cutlets pounded thin and lightly floured. Bruce prepares veal cutlets, adding layers of flavor with a pan sauce. Also, try sautéing with vegetables such as carrots in a sweet nutmeg sauce.
Pan-Frying
14:58
Bruce explains how pan-frying differs from sautéing and which cuts of meat are best for this method. Bruce shows how to brine and pan-fry pork chops and prepare peppers for an Italian pan sauce. With this and the other versatile techniques in your class, your options are endless for delicious dinners!
Description
Learn essential techniques and become a more confident cook with guidance from best-selling cookbook author Bruce Weinstein. First, learn the unique advantages of stovetop- and oven-braising and discover which cuts of meat work well for each method. Then create juicy, red-wine-braised chicken and flavorful Southwestern beef brisket. Next, discover how to roast rack of lamb, and master techniques for high-heat roasted seafood and a restaurant-style rib eye. Plus, master methods for your most delicious sautéed chicken, veal that’s ready in a flash and even pan-fried pork chops no one will be able to resist.
Bruce Weinstein
Bruce Weinstein is a best-selling cookbook author and food writer. He has written more than 25 cookbooks with his partner, Mark Scarbrough, including the Gourmand International Cookbook Award-winner Cooking Know-How. Together they host the podcast Cooking With Bruce and Mark. Bruce is also a contributing editor to Eating Well Magazine, a columnist for Weight Watchers and a regular contributor to Cooking Light, Fine Cooking and The Washington Post.
Bonus materials available after purchase