Curtis Stone – Elevate Your Everyday Cooking

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Curtis Stone – Elevate Your Everyday Cooking download, Curtis Stone – Elevate Your Everyday Cooking review, Curtis Stone – Elevate Your Everyday Cooking free
Curtis Stone – Elevate Your Everyday Cooking
Elevate Your Everyday Cooking with Curtis Stone

Elevate your cooking skills with eye-opening (and mouth-watering) techniques from Michelin-starred chef Curtis Stone himself.
EPISODE
Trailer
01:Open Fire Cooking: Creating an Open Fire

The crackling of fire is an age-old human tradition. Curtis kicks the series off by teaching you a variety of open-fire techniques.

6 min
02:Dry Rubs and Brines

Learn the difference between a dry rub and a brine and follow along as Curtis makes one of each.

14 min
03:Marinades

Want tenderness and juiciness to your grilled food? Curtis shares three delicious marinade recipes, and explains the purpose of various ingredients to achieve maximum deliciousness.

11 min
04:Spit Roasting

Cooking on a spit roast is like nothing else. It’s looks impressive but it’s easy to assemble and it’s social— but wait until your guests taste it, because that’s when they’ll jump up and down.

11 min
05:Sauces

Finish off your dishes with a bright and zesty chimichurri sauce from Argentina that takes just minutes to make by hand and will be your next go-to sauce in the fridge.

6 min
06:Grilling Steaks

Harness the incredible smokiness of a live fire grill and learn how to prepare the perfect wagyu steak, mushrooms, and lamb skewers over hot charcoal.

14 min
07:Making Breakfast on a Plancha

Whether on a fun Saturday morning or for your next camping trip, prepare breakfast utilizing the plancha, a flat-top griddle that lets you cook with high heat over an open flame.

8 min
08:Cooking in a Caldron

Master another method of working over an open flame by learning how to cook porcini-braised short ribs in the cookware of our ancestors: the caldron.

10 min
09:Roasting Vegetables on Embers

Not every cooking method that uses fire needs ferocious flames. As you’ll see here, you can also use the lower temperature of the embers to roast vegetables perfectly.

10 min
10:Brick Oven Favorites: Building a Brick Oven Fire

Curtis gives you his best secrets to building the perfect fire for wood-burning ovens, a cooking method that is much more versatile than you might think.

5 min
11:Pizza

If you’ve never cooked pizza in a brick oven, now’s your chance to learn how to prepare this simple, international food from scratch that everybody loves.

13 min
12:Bread

This special breadstick recipe from Curtis’s restaurant Gwen is sure to please even your toughest critics and make you look like an incredible baker.

11 min
13:Vegetables

Try out salt crust—a special technique to cook dense vegetables such as celery root to perfection, leaving it charred on the outside and tender on the inside.

12 min
14:Seafood

You can even cook delicate seafood in a brick oven. Learn the secrets to making your shrimp and salmon perfect every time.

14 min
15:Meat

As an Aussie, Curtis loves lamb. He demonstrates two versions of rack of lamb in the same oven, with a fast recipe and another slow and low.

7 min
16:Creative Garden Vegetables: Stems

Discover the unique blank canvas of white asparagus, and learn to prepare a simple, delicious dish complete with butter and poached eggs.

12 min
17:Roots

Explore the rich, earthy, mineral flavors of roots in this episode, and learn tasty ways to serve them raw and cooked.

16 min
18:Leaves

Here you’ll learn a delicious way to eat your cabbage and Brussels sprouts with two recipes from Europe and Asia that would make anyone love greens.

13 min
19:Tubers and Mashed Potatoes

The most versatile of vegetables, learn how to turn potatoes and sweet potatoes into a creamy, buttery mash that will make your mouth melt.

12 min
20:Flowers and Cauliflower Steaks

Yes, you can eat flowers. Cauliflower, too, is having a moment. Make an easy and delicious dish, topped with a fabulous Italian agrodolce sauce.

7 min
21:Bulbs

Bulbs are literally the root of all flavors. From leeks and onions to fennel and garlic, learn how to best use them to make your dishes stand out.

9 min
22:Seeds, Beans, and Peas

Seeds, beans, and peas are humble ingredients that can make great dishes. Learn how to make braised green beans and blanched snap peas.

10 min
23:Custom Condiments: Pickling

Add crunch, sweetness, and sour flavors to your food with the perfect accompaniment: pickles.

12 min
24:Relishes

Learn to make a saucy piccalilli relish, a cousin of the pickle and wonderful served over meats, breads, or really, anything.

9 min
25:Chutneys

Make two tangy chutneys with Curtis to accompany your stews and soups, including one that can be whipped up in seconds.

8 min
26:Jams

Learn the difference between marmalade, jam, and jellies, and make this special recipe straight from Chef Curtis’s mum.

8 min
27:Sauces

Sauces can make or break your dish. Make a basic aioli in minutes, then use it as a base to turn it into other sauces simply by adding different ingredients.

10 min
DETAILS
Overview
Everyone loves to eat delicious food, whether it’s roasted meats, wood-fired pizzas, pickled vegetables, tangy sauces, or freshly baked bread. But many of us find our home kitchens intimidating, or don’t have the time or skills to cook the kinds of meals we’d be proud to serve other people. That’s where Michelin-starred chef Curtis Stone comes in. With his new Wondrium-exclusive series, Elevate Your Everyday Cooking with Curtis Stone, you’ll gain the confidence you need to cook restaurant-quality dishes at home.
About

Curtis Stone

Keep it simple in the kitchen. If you use quality ingredients, you don’t need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you’re set.
Curtis Stone is a chef, restaurateur, and author. His first restaurant, Maude, and his second, Gwen Butcher Shop & Restaurant, both have received MICHELIN stars. Curtis’s third restaurant, Georgie, was named Best New Restaurant in Dallas at the 2020 CultureMap Tastemaker Awards. Outside the restaurant world, Curtis is widely known for his appearances on television programs such as Top Chef Masters and the Emmy-nominated Top Chef Junior. Additionally, he is a New York Times best-selling author whose cookbooks include Good Food, Good Life.
REVIEWS
hejjer 

This has convinced me to try beets

Fantastic episodes, these will be my autumn cooking focus this year – the vegetable section is simply wonderful! Very engaging chef, I love how simple the preparation is, very accessible to all levels of cooks. Lots of great gift-giving ideas as well (the cut-resistant glove in particular…). More from this chef please! I’ve recommended this to multiple friends already, will continue to babble on and on about how much I love the series, haha.