Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat – all of which provide very different appearances, flavors and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking.
Subjects: Food Technology
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The French Chef: Julia Child Dinner Party Favorites
Cooking legend and cultural icon Julia Child re-introduced French cuisine to American kitchens in 1963 with the pioneering series THE FRENCH CHEF. Unlike anything ever seen on television before, it was entertaining and real in a way that influenced every culinary television program that followed. In her passionate, capable, and approachable way, Julia changed the way Americans cook, eat, and think about food. Julia presented the nuances of every recipe while also teaching her audience the basics of French cooking. Never afraid to make mistakes on camera, she used them to her advantage to show viewers a key to good cooking was confidence. This special collection of six original black-and-white episodes of THE FRENCH CHEF from the 1960s brings Julia back into the kitchen to teach cooks of all abilities how to prepare these French specialties that are still perfect for a dinner party today. As Julia herself said, “If I can do it, you can do it…and here’s how to do it! Bon appétit!”
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Fruit and Vegetables: Selection and Preparation
Fruit and vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavorsome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates how to classify, select, store, prepare and present fruit and vegetables, as well as insights on modern food standards and the debate surrounding food miles. Hospitality audiences will find this program an ideal introduction before progressing to “Vegetable: Cooking Techniques.”
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Shiraz: Gnarly Old Beasts
Gain a new understanding of Australian Shiraz while you uncover the value in a country that has some of the oldest vines on the planet.
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Chardonnay: So You Don’t Like Chardonnay
Meet the ugly duckling of the wine family. Mark examines this fascinating blend and the reasons behind why it sometimes gets such a bad wrap in the world of wines.
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Cabernet Sauvignon: A Brilliant Blend
Who says blending is bad? Not the Australians, and certainly not those from Margaret River or Coonawarra, regions that are internationally known for producing premium Cabernet Sauvignon blends.
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Riesling: A Walk on the Dry Side
Contrary to popular belief, not all Rieslings are sweet and fruity. But the problem seems to be the words sweet and fruity that prevent most wine drinkers from taking it seriously. Take a walk on the dry side and discover that Aussie Rieslings are, for the most part, dry!
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Pinot Noir & Grenache: The Heartbreaker and the Underdog
Notoriously difficult to grow, Pinot Noir is known to cause heartbreak in winemakers. Grenache, often referred to as Pinot Noir’s warm climate cousin, has been underappreciated and was often used as a blending grape in inexpensive, undistinguished wines. But when grown in the correct climates, these grapes can produce world-class wines.
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Liquid Gold
Although it was the gold rush that once lured people to these regions, today it is liquid gold, the gems of fortified wines.
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White Wines: Warming Up to Cool Climate Whites
Discover perfect pairings for Chardonnays and Aromatics, and learn how the high temperatures in Canada’s only desert can create world-class “cool climate whites” for any budget.