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Your Most Essential Tool-Knives
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Your Most Essential Tool-Knives

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24 episodes in this series

Episode 1 Cooking-Ingredients, Technique, and Flavor
Begin the course with a fascinating look at the science of taste and how it acts as the gateway to better understanding--and enjoying--the food you eat. Through engaging taste experiments…
Episode 2 Your Most Essential Tool-Knives
What do you need to have the perfect kitchen--one that makes cooking more relaxing and enjoyable? Find out in this lesson as Chef Briwa reveals which knives you should always…
Episode 3 More Essential Tools-From Pots to Shears
Continue learning about how to create the perfect kitchen setup (mise en place). First, learn how to make sense of a range of different pots and pans. Then, find out…
Episode 4 Sauté-Dry-Heat Cooking with Fat
Begin strengthening your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to make crispy and delicious sauteed foods.…
Episode 5 Roasting-Dry-Heat Cooking without Fat
Roasting can seem to be a frustrating task. But it doesn't have to be when you know what you're doing--and how to do it. Here, demystify this dry-heat cooking technique…
Episode 6 Frying-Dry-Heat Cooking with Fat
In this lesson, find out everything you need to know to fry food like a pro. Which oils are best for pan frying and deep frying? What safety precautions should…
Episode 7 From Poach to Steam-Moist-Heat Cooking
Turn to a popular method of moist heat cooking: poaching. You'll see how deep poaching works to gently cook a piece of salmon (accompanied by a simple sauce). Then, you'll…
Episode 8 Braising and Stewing-Combination Cooking
Try your hand at combination cooking, which combines two different techniques: braising (typically reserved for larger cuts of meat) and stewing (usually for smaller cuts of meat). Using the example…
Episode 9 Grilling and Broiling-Dry-Heat Cooking without Fat
Marinating and seasoning meats. Making sure your indoor or outdoor grill is at the right temperature. Getting perfect grill marks. Finding out when your meat or fish is done. Master…
Episode 10 Stocks and Broths-The Foundation
Stocks and broths are some of the most basic preparations you'll find in kitchens. What's more: They're easy to make, easy to store, and extremely versatile. In this lesson, follow…
Episode 11 The Stir-Fry Dance-Dry-Heat Cooking with Fat
Here, get an authoritative look at stir-frying. First, get a solid introduction to this cooking technique by making a Vietnamese dish of noodles and stir-fried vegetables. Then, test your skills…
Episode 12 Herbs and Spices-Flavor on Demand
Delve into the subtle complexities of herbs and spices. You'll sample different salts and peppers (including Sel Gris, kosher salt, and white pepper); learn the difference between spices and herbs;…
Episode 13 Sauces-From Beurre Blanc to Béchamel
Think fancy sauces are difficult? Think again. This lesson will make you more comfortable with a range of sauces from around the world. Learn how to make a milk-based white…
Episode 14 Grains and Legumes-Cooking for Great Flavor
What's a quick-soak method for beans when you don't have time to soak them overnight? What's a simple trick for testing the tenderness of cooked beans? How long should you…
Episode 15 Salads from the Cold Kitchen
Simplicity and freshness are two hallmarks of great cooking. Case in point, the subject of this lesson: salads. Chef Briwa shows you how to keep lettuce crisp; how to make…
Episode 16 Eggs-From the Classic to the Contemporary
Find out everything you ever wanted to know about cooking with eggs: hard-boiled eggs, deviled eggs, eggs Benedict (complete with hollandaise sauce), scrambled eggs, omelets, and more. By the end…
Episode 17 Soups from around the World
A good bowl of soup can warm you in cold weather, cool you in hot weather, fill up an empty stomach, and offer ready nutrition for a weak appetite. Here,…
Episode 18 From Fettuccine to Orecchiette-Fresh and Dry Pastas
You could buy pasta. Or you could enjoy the rewards of making it yourself. Chef Briwa shows you just how easy this is. After learning a recipe for making your…
Episode 19 Meat-From Spatchcocked Chicken to Brined Pork Chops
Improve your strategies for buying and cooking various kinds of meat. What are the merits of roasting a chicken flat? Why should you take time to brine your pork chops?…
Episode 20 Seafood-From Market to Plate
In this lesson, learn some key tips and tricks for making sure you purchase only the freshest, highest-quality seafood. Then, improve your confidence with handling seafood by following recipes for…
Episode 21 Vegetables in Glorious Variety
Vegetables, which change with any season and come in a fascinating rainbow of colors, are what really keep cuisine (and cooking) interesting. Here, learn strategies for cooking and creating meals…
Episode 22 A Few Great Desserts for Grown-Ups
Take a more adult approach to dessert, one that doesn't overdo the chocolate and frosting. You'll learn how to make bachelor's jam (a fruit jam blended with spirits) and use…
Episode 23 Thirst-The New Frontier of Flavor
Explore how wine shouldn't just be something you drink with dinner but an integral part of a compelling dining experience. Chef Briwa demonstrates important points using a medley of wines…
Episode 24 Crafting a Meal, Engaging the Senses
Bring together everything you've learned about cooking from the previous lessons to create an entire meal--starter (Spanish tortilla), main course (gnocchi with tomato salad), dessert (pineapple turnovers)--from start to finish.…

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