Braising Technique, Steaming, Poaching
Braising technique on lamb neck, steaming on shrimp farce and salmon, poaching on eggs, simmering on pommes fondant. Nine dishes across twelve lessons.
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
12 Lessons, 50 min total
- FREE
Introduction
- FREE
#1 Introduction to Wet Cooking
- FREE
#2 Boiling: Pasta
- FREE
#3 Blanching: Asparagus
- FREE
#4 Poaching: Eggs
- FREE
#5 Simmering: Pommes Fondant
- PRO
#6 Introduction to Steaming
- PRO
#7 Steaming: Shrimp Farce
- PRO
#8 Steaming: Salmon En Papillote
- PRO
#9 Braising & Stewing: Lamb Neck
- PRO
#10 Introduction to Sous Vide
- PRO
#11 Sous-Vide: Endives
- PRO
#12 Sous-Vide: 62°C Egg
About this course
Eight moist-heat techniques, each shown on a dish rather than defined in a glossary. Boiling on pasta, blanching on asparagus, poaching on eggs, simmering on pommes fondant, steaming on a shrimp farce and a salmon en papillote. The braising technique gets a lamb neck, held long enough for the connective tissue to give.
The order runs from the fastest method to the slowest, and that order is the argument. Water at a rolling boil and water barely moving are two different tools. Steaming takes the heat off direct contact. Braising and stewing trade speed for the time collagen needs. Liquid and temperature, controlled two ways.
Twelve lessons in, you can pick the technique off the cut in front of you and set texture through moisture and temperature instead of through the clock. Sous vide closes the set on endives and a 62°C egg. The dry-heat half sits in Roasting, Deep-Frying & More.
Lessons
12
Video
50 min HD
Recipes
13
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Braise and stew a lamb neck until the connective tissue breaks down cleanly.
Steam a shrimp farce and a salmon en papillote without overcooking either one.
Poach eggs and simmer pommes fondant with the water held at the right movement.
Cook endives and a 62°C egg sous vide to a repeatable core temperature.
Braising today, roasting 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 runs the moist-heat methods from boiling and blanching through to a braised lamb neck and a 62°C sous vide egg.
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 braising or long practised
Cooks on their first braise and cooks on their thousandth, both wanting gentle heat kept simple.
Tender braises and clean steaming
Cooks who want boiling, poaching, steaming and braising ordered fast to slow.
Anyone drawn to slow, gentle cooking
Poached eggs, blanched asparagus and braised lamb neck, for cooks who want liquid doing the work.
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Sous Vide, Steaming & More · Jules Cooking
