Inspired by the eponymous best-selling book, Martha Stewart's Cooking School gives home cooks a culinary master class with Martha herself. Using her signature step-by-step, how-to teaching process, Martha illustrates cooking fundamentals that everyone should know: from roasting and poaching to braising and blanching.
Eggs
Sep 27, 2012
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
Sauces
Oct 4, 2012
Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
Vegetables
Oct 11, 2012
Simple vegetable side dishes include steamed spinach, sauteed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrots, sauteed sugar snap peas, and shelled peas with mint and lemony kale salad.
Stocks
Oct 25, 2012
Three common stocks - - chicken, beef, and vegetable.
Butchering
Nov 1, 2012
Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from pork loin.
Rice
Nov 8, 2012
Fluffy white rice; pilaf; risotto; Thai fried rice.
Dressing & Emulsions
Nov 15, 2012
Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
Steaming
Nov 22, 2012
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
Roasting
Nov 29, 2012
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Braising
Dec 6, 2012
Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
Poaching
Dec 13, 2012
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
Frying
Dec 20, 2012
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
Pan Searing
Dec 27, 2012
Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.
