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Perfect French Omelet

There are many kinds of omelets out there, where the filling or the texture is the focus. A classic French omelet is a different sort of omelet where the focus is on the main ingredient – the egg. In this online cooking class, learn how to make a traditional French omelet. Discover the ins-and-outs of how a few simple ingredients come together to make a great omelet. We will show you how to season the eggs, when to pour them into the pan, and how to roll the omelet for a classic presentation. You can follow along in our step-by-step video or photo tutorials so you can see each step and how the omelet should look at each phase of cooking. And as always, learn from our mistakes so that you turn out perfect omelets with cheese every time.

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Mastering Scallops

In this course, you will learn the basics of how to shop for the best scallops as well as the difference between scallop varieties. We will give you tips on how to store them to keep the scallops their freshest, and how to select frozen scallops when that is your only option. We’ll show you how to make the most of your fresh sea scallops in Peruvian Scallop Ceviche, Garlicky Scallops with Bread Crumbs, and Broiled Bacon-Wrapped Scallops.

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Roasted Fish Fillets

Pan-roasting is a great way to cook thick white fish fillets and steaks. Since salmon and tuna are best served rare or medium-rare, they can be pan-seared without a trip into the oven. However, thick white fish, such as halibut, cod, sea bass, or red snapper, must be cooked through and that can cause quite a mess on the stovetop. Starting these white fish in a hot skillet on the stovetop and then transferring the skillet to the oven ensures that the crust is well browned and the interior is cooked but moist. It also reduces cooking time on the stove to just a few minutes, so the mess is minimal. As for serving, you can keep it simple and just offer lemon wedges. Or, dollop some compound butter, a potent sauce, or chunky vinaigrette over each fillet. This class will teach you to make a roasted red pepper and hazelnut relish, but any thick, highly flavorful sauce or relish will work.

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