Choosing Ingredients: Produce to Eggs
Twenty lessons on judging product: seasonal fruit and vegetables, beef cuts, whole fish, and the five ways to cook an egg.
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
20 Lessons, 130 min total
- FREE
Introduction
- FREE
#1 How to Choose Your Ingredients
- FREE
#2 Making Fruits & Vegetables Shine
- FREE
#3 Cooked Artichoke
- FREE
#4 Potato Purée
- FREE
#5 Understanding Meat
- PRO
#6 Beef Cuts
- PRO
#7 Pan-fried Tenderloin
- PRO
#8 Butchering Blade Steak
- FREE
#9 Brined Short Rib in Sous-Vide
- PRO
#10 Understanding Seafood
- PRO
#11 Cooking & Preparing Crab Salad
- PRO
#12 Butchering Flatfish
- PRO
#13 Butchering Round Fish
- PRO
#14 Sea bass & Citrus Ceviche
- PRO
#15 Understanding Eggs
- PRO
#16 Scrambled Eggs
- PRO
#17 Omelet
- PRO
#18 Fried Egg
- PRO
#19 Poached Egg
- PRO
#20 Custard
About this course
Twenty lessons on judging product before you cook it, on the principle that the dish is decided before the pan is hot. It opens on seasonality and local sourcing, then tests that standard against two things that hide nothing: a cooked artichoke, and a potato purée where the potato is the only flavour on the plate.
Meat and seafood follow the same order, understanding first and knife second. Beef cuts and what each is for, a blade steak broken down, a tenderloin pan-fried, and a short rib brined and held in sous-vide, which is the answer to a tough cut. Then spotting genuinely fresh seafood, and filleting flatfish and round fish whole.
Eggs close it, five ways: scrambled, omelet, fried, poached, and a custard set without splitting. Plain cooking with nowhere to hide, recorded at Easy level across two hours and ten minutes. You leave able to buy well and judge fast, the skill sitting under everything else in Gronda's Essentials line.
Lessons
20
Video
2 hr 10 min HD
Recipes
21
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Pick seasonal produce on condition rather than on the calendar or the price.
Name the main beef cuts and break down a blade steak without wasting trim.
Butcher a flatfish and a round fish whole, then portion both for service.
Cook scrambled, fried and poached eggs, an omelet, and a custard that sets clean.
Ingredients today, preservation tomorrow.
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Meet your instructor
Jules Cooking
Chef and Creator, Netherlands · Gronda Chef Creator of the Year 2023 and 2024
Jules Cooking is a Dutch chef and creator who trained in high-class kitchens, including the restaurant de Bokkedoorns in the Netherlands. He made his first cooking video at fifteen, and during the pandemic began publishing tutorials that put restaurant-style dishes within reach of other chefs.
He was the first creator to publish on Gronda, which named him Chef Creator of the Year in 2023 and again in 2024. In this course he judges product in front of the camera: produce, beef cuts, whole fish and eggs, buying decision first, knife second.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
New to the market or an old hand
First-time and long-practised cooks who want choosing produce, meat, fish and eggs made simple.
Simple food that tastes of itself
Cooks who want to judge seasonality, freshness in seafood, beef cuts and filleting before they cook.
Cooks who want to buy better
Seasonal produce, beef cuts, whole fish and eggs, for cooks who want to shop and choose better.
Frequently Asked Questions
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Choosing the Best Ingredients · Jules Cooking
