Online food preservation course: 7 ways

Jules Cooking holding up a whole fish in front of jars of ferments and pickles

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Dry, cure, ferment, sugar, freeze, pickle and smoke 17 preparations, from parsley to beef tallow, with Jules Cooking, a Dutch chef who cooked at restaurant de Bokkedoorns.

17 lessons
2 hr 30 min
Preserving
Easy

Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries

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What you'll learn
About this class
Your instructor
Short pickle liquid scaler
Key concepts
Questions

What you'll learn

17 lessons · 2 hr 30 min total

At the end of this course you will be able to:

Dry soft herbs such as parsley at 45°C until they crumble, keeping their colour.
Cure salmon gravlax in equal parts coarse salt and cane sugar with dill, white pepper and lemon zest.
Soak unripe green figs for 24 hours to remove their milky sap, then confit them in sugar syrup.
Hot-smoke carrots over oak chips at 95°C, wrapped in foil so they stay tender.

About this class

This online food preservation course covers seven methods in 17 lessons: drying, curing, fermenting, sugaring, freezing, pickling and smoking. Each lesson explains how the method works, such as acid keeping the pH below 4.6, then films one preparation step by step.

Dry-aging goes well beyond steak, to a whole kingfish, a duck and beetroots, and curing turns a beef heart into a seasoning you grate over dishes. Fermentation covers kimchi and black garlic made in a rice cooker, and smoking reaches a charcoal-infused milk ice cream and beef fat smoked over hay.

Lessons: 17
Video: 2 hr 30 min HD
Recipes: 17
Level: Easy
Audio: English (VO)
Subtitles: English, French, German, Spanish, Italian

““Cold smoking is just for flavor, and hot smoking is also a way of cooking.””

Jules Cooking · Lesson #15

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MEET YOUR INSTRUCTOR

Jules Cooking

Chef and creator, Netherlands

De BokkedoornsCooked in its kitchen.
On video since 15Restaurant technique made accessible.

Jules Cooking is a Dutch chef who made his first cooking video at fifteen and went on to cook in high-class kitchens, including restaurant de Bokkedoorns. During the pandemic he began producing tutorials that made restaurant-style dishes accessible to other chefs and home cooks.

He was the first creator on Gronda, where he shares recipes with a growing community. In this course he works through seven preservation methods, from drying parsley to hot-smoking beef tallow.

See Jules Cooking’s Instagram profile

Short pickle liquid scaler

Jules’s pickling liquid in lesson #13 uses equal weights of white wine, white wine vinegar, water and sugar, with 3 g of salt for every 100 g of each. (Wikipedia)

Example values. Lesson #13 infuses the liquid with galangal, ginger and lemongrass before pouring it over the red onion and cucumber.

Key concepts

Gravlax
A Nordic dish of raw salmon cured in salt, sugar and dill. Taught in lesson #5. (Wikipedia)
Curing
Preserving food with salt, often with sugar or nitrates, which draws moisture out. Taught in lesson #6. (Wikipedia)
Black garlic
Garlic aged at a warm, steady temperature for weeks until the cloves turn black and sweet. Taught in lesson #9. (Wikipedia)
Pickling
Preserving food in brine or vinegar. Taught in lesson #13. (Wikipedia)

Frequently Asked Questions

Can I watch it for free first?

Yes. The introduction and lessons #1 to #5 are free to watch, no card required. To watch all 17 lessons with Jules, start a Gronda PRO trial. Cancel before it ends and you pay nothing.

Do I need a dehydrator or a smoker?

Not for every lesson. Several work with a low oven, a fridge and jars. The smoking lessons use a smoker or a smoking gun, and drying at 45°C is easiest with a dehydrator or an oven that holds a low temperature.

What level is it, and what language?

Easy level. Jules teaches in English, with subtitles in English, French, German, Spanish and Italian.

Do I get the recipes?

Yes. All 17 recipes are included and available in the Gronda app or on gronda.com.

Can I watch on my phone?

Yes. Watch in the Gronda app on iOS and Android, or on gronda.com in your browser.

Can I cancel my membership anytime?

Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.

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Keep learning

Hands arranging carrots wrapped in foil on a tray

Two jars of pickled red onion and sliced cucumber on a wooden counter

A salmon fillet cured with dill and white pepper on a steel tray

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