Roasting Techniques, Frying and Searing
Roasting techniques, searing, sauteing and deep frying, each shown on one dish: blade steak, sea bass, a whole chicken, a turbot.
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
8 Lessons, 45 min total
About this course
Seven dry-heat methods, eight lessons, one dish for each. Sauteing goes on blade steak and on carrots, pan frying on sea bass, deep frying to a crunchy shell, grilling and broiling on turbot. Roasting techniques and baking are worked together on a whole chicken. Heat without moisture, and nothing taught without a pan on the stove.
The Maillard reaction sits underneath all of it. Lesson two sets out what browning actually is and where it parts company with caramelisation, and every method after that becomes a way of handling the same two variables: how much heat reaches the surface of the food, and how long it stays there.
For each method you get how it works, how to run it and which ingredients suit it, so the choice comes from the dish rather than from habit. Colour, sound and feel replace the timer. The moist-heat half of the same syllabus sits in Sous Vide, Steaming & More.
Lessons
8
Video
45 min HD
Recipes
9
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Apply roasting techniques to a whole chicken for even skin and rested, carvable meat.
Sear sea bass and blade steak using the Maillard reaction as the timing cue.
Deep fry a coating that stays crunchy from the fryer basket through to the pass.
Grill and broil a whole turbot without drying the flesh along the bone.
Roasting today, braising tomorrow.
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Meet your instructor
Jules Cooking
Chef and creator, Jules Cooking · Gronda Chef Creator of the Year, 2023 and 2024
Jules Cooking is a Dutch chef and the first creator on Gronda, which named him Chef Creator of the Year in 2023 and again in 2024. He filmed his first cooking video at fifteen.
He then worked in high-end Dutch kitchens including de Bokkedoorns, and during the pandemic began producing tutorials that put restaurant-standard dishes within reach of other chefs and cooks. In this class he takes each dry-heat method to a single dish and closes on the Maillard reaction, a whole roast chicken and a grilled turbot.
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?
Confident with heat or still learning
Beginners at the pan and cooks who sear daily, both wanting heat and timing without the complication.
Crisp crusts and golden edges
Cooks who want Maillard set against caramelisation, then seven dry-heat methods explained in turn.
Anyone who cooks with real heat
Seared steak, deep-fried shells and roast chicken enthusiasts who want browning they can repeat.
Frequently Asked Questions
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Roasting, Deep-Frying & More · Jules Cooking
