Basics of Culinary
57 episodes - English - Latest episode: over 12 years ago - ★★★ - 267 ratingsLet Master Chef Friedenreich teach you like a pro. In this program, Chef Friedenreich coverss all the basics of knife handling for the professional chef, beginning with the types & styles of knives, the honing process and the proper way to hold the knife.
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Episodes
Choosing Your Braising Meat
August 10, 2011 13:47 - 1 minute - 16.4 MB VideoBraising Cookware
August 10, 2011 13:47 - 1 minute - 12.4 MB VideoBraising Procedures
August 10, 2011 13:47 - 1 minute - 19.4 MB VideoConsiderations With Braising
August 10, 2011 13:46 - 1 minute - 17.3 MB VideoIntroduction To Braising Techniques
August 08, 2011 17:49 - 1 minute - 18.4 MB VideoCreating Consomme
December 17, 2010 21:49 - 10 minutes - 120 MB VideoBasics of Fish Stock
December 17, 2010 21:49 - 14 minutes - 163 MB VideoBasics of Brown Stock
December 17, 2010 21:48 - 28 minutes - 325 MB VideoBasic Stocks
December 17, 2010 21:47 - 26 minutes - 313 MB VideoClarifying Consomme - Part Two
December 17, 2010 21:47 - 3 minutes - 45.9 MB VideoClarifying Consomme - Part One
December 17, 2010 21:46 - 24 minutes - 289 MB VideoIntroduction To Stewing
December 17, 2010 21:44 - 1 minute - 19.4 MB VideoIntroduction to Deep Frying
December 17, 2010 21:43 - 48 seconds - 9.72 MB VideoPreparing Stewed Chili
December 17, 2010 21:43 - 20 minutes - 236 MB VideoSwimming Method - Deep Fat Frying
December 17, 2010 21:42 - 6 minutes - 70.9 MB VideoDeep Fat Frying Procedure
December 17, 2010 21:40 - 53 seconds - 7.88 MB VideoDouble Basket Method For Deep Frying
December 17, 2010 20:59 - 5 minutes - 65.2 MB VideoBasket Method For Deep Frying
December 17, 2010 20:58 - 5 minutes - 62.9 MB VideoMaintaining Your Deep Fryer
December 17, 2010 20:58 - 54 seconds - 9 MB VideoSelecting Meat For Braising
December 17, 2010 20:57 - 1 minute - 16.4 MB VideoProcedures For Braising
December 17, 2010 20:57Techniques of Braising
December 17, 2010 20:56Challenges With Braising
December 17, 2010 20:55 - 1 minute - 17 MB VideoBraised Vegetables
December 17, 2010 20:55 - 13 minutes - 163 MB VideoBraised Chicken
December 17, 2010 20:54 - 29 minutes - 339 MB VideoBraised Beef
December 17, 2010 20:54 - 31 minutes - 367 MB VideoSauteing Fish
December 16, 2010 19:28 - 10 minutes - 125 MB VideoSauteing Chicken
December 16, 2010 19:27 - 19 minutes - 232 MB VideoA Classic Saute
December 16, 2010 19:26 - 13 minutes - 162 MB VideoAbout Saute
December 16, 2010 19:26 - 2 minutes - 32.1 MB VideoRoasting
December 16, 2010 19:26 - 8 minutes - 104 MB VideoPan Frying
December 16, 2010 19:25 - 12 minutes - 146 MB VideoDice Cuts
December 15, 2010 14:52 - 6 minutes - 51.1 MB VideoLet Master Chef Friedenreich teach you like a pro. In this program, Chef Friedenreich covers all the basics of knife handling for the professional chef, beginning with the types & styles of knives, the honing process and the proper way to hold the knife.
Preparing Stewed Chili
October 14, 2010 04:43 - 20 minutes - 149 MB VideoJoin Chef Larry Matson and cook like a pro. This series features Chef Larry Matson demonstrating the proper techniques for Braising, Stewing and Deep Frying.
Procedure for Stewing
October 14, 2010 04:43 - 1 minute - 12.2 MB VideoJoin Chef Larry Matson and cook like a pro. This series features Chef Larry Matson demonstrating the proper techniques for Braising, Stewing and Deep Frying.
The Double Basket Method
October 14, 2010 04:42 - 5 minutes - 41.1 MB VideoJoin Chef Larry Matson and cook like a pro. This series features Chef Larry Matson demonstrating the proper techniques for Braising, Stewing and Deep Frying.
The Swimming Method
October 14, 2010 04:42 - 6 minutes - 44.7 MB VideoJoin Chef Larry Matson and cook like a pro. This series features Chef Larry Matson demonstrating the proper techniques for Braising, Stewing and Deep Frying.
The Basket Method
October 14, 2010 04:41 - 5 minutes - 39.7 MB VideoJoin Chef Larry Matson and cook like a pro. This series features Chef Larry Matson demonstrating the proper techniques for Braising, Stewing and Deep Frying.
Poached Salmon
October 14, 2010 04:41 - 31 minutes - 232 MB VideoLearn from Chef Larry Matson & Chef Klaus Friedenreich and cook like a pro. This series features Chef Matson demonstrating the proper techniques for poaching and steaming while Chef Friedenreich demonstrates another steaming method using an envelope of parchment paper to steam trout filets with assorted vegetables.
Poaching Chicken
October 14, 2010 04:40 - 18 minutes - 135 MB VideoLearn from Chef Larry Matson & Chef Klaus Friedenreich and cook like a pro. This series features Chef Matson demonstrating the proper techniques for poaching and steaming while Chef Friedenreich demonstrates another steaming method using an envelope of parchment paper to steam trout filets with assorted vegetables.
En Papillote
October 14, 2010 04:40 - 7 minutes - 57.5 MB VideoLearn from Chef Larry Matson & Chef Klaus Friedenreich and cook like a pro. This series features Chef Matson demonstrating the proper techniques for poaching and steaming while Chef Friedenreich demonstrates another steaming method using an envelope of parchment paper to steam trout filets with assorted vegetables.
Poaching Overview
October 14, 2010 04:40 - 1 minute - 11.5 MB VideoLearn from Chef Larry Matson & Chef Klaus Friedenreich and cook like a pro. This series features Chef Matson demonstrating the proper techniques for poaching and steaming while Chef Friedenreich demonstrates another steaming method using an envelope of parchment paper to steam trout filets with assorted vegetables.
Poaching Shrimp
October 14, 2010 04:40 - 13 minutes - 102 MB VideoLearn from Chef Larry Matson & Chef Klaus Friedenreich and cook like a pro. This series features Chef Matson demonstrating the proper techniques for poaching and steaming while Chef Friedenreich demonstrates another steaming method using an envelope of parchment paper to steam trout filets with assorted vegetables.
Steamed Salmon
October 14, 2010 04:40 - 12 minutes - 90.2 MB VideoLearn from Chef Larry Matson & Chef Klaus Friedenreich and cook like a pro. This series features Chef Matson demonstrating the proper techniques for poaching and steaming while Chef Friedenreich demonstrates another steaming method using an envelope of parchment paper to steam trout filets with assorted vegetables.
Garlic Cuts
June 21, 2010 07:46 - 4 minutes - 32.6 MB VideoLet Master Chef Friedenreich teach you like a pro. In this program, Chef Friedenreich covers all the basics of knife handling for the professional chef, beginning with the types & styles of knives, the honing process and the proper way to hold the knife.
Holding The Knife
June 21, 2010 07:46 - 3 minutes - 24.3 MB VideoLet Master Chef Friedenreich teach you like a pro. In this program, Chef Friedenreich covers all the basics of knife handling for the professional chef, beginning with the types & styles of knives, the honing process and the proper way to hold the knife.
Oblique & Tourne Cuts
June 21, 2010 07:46 - 5 minutes - 38.6 MB VideoLet Master Chef Friedenreich teach you like a pro. In this program, Chef Friedenreich covers all the basics of knife handling for the professional chef, beginning with the types & styles of knives, the honing process and the proper way to hold the knife.
Onion Cuts
June 21, 2010 07:46 - 4 minutes - 36.1 MB VideoLet Master Chef Friedenreich teach you like a pro. In this program, Chef Friedenreich covers all the basics of knife handling for the professional chef, beginning with the types & styles of knives, the honing process and the proper way to hold the knife.
Paysanne Diamond & Rondelle
June 21, 2010 07:45 - 4 minutes - 35.2 MB VideoLet Master Chef Friedenreich teach you like a pro. In this program, Chef Friedenreich covers all the basics of knife handling for the professional chef, beginning with the types & styles of knives, the honing process and the proper way to hold the knife.
Peeling & Slicing
June 21, 2010 07:45 - 11 minutes - 86.3 MB VideoLet Master Chef Friedenreich teach you like a pro. In this program, Chef Friedenreich covers all the basics of knife handling for the professional chef, beginning with the types & styles of knives, the honing process and the proper way to hold the knife.