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Online Culinary School
Canada
Registrace 25. 02. 2008
OCS is an Online Culinary School.
Our goal is to teach you how to cook like a French chef and with a French Chef. Furthermore, we want to give food industry workers and managers the tools and education to help them improve their work, career, or business.
On OCS website, all courses include a structured learning path with the following:
- Lessons are divided by topics with videos, text, and images.
- Numerous videos recipes to support your learning
- Cheat Sheets, Tools, and course e-book
- Quizzes to evaluate your learning
- Optional assignments to practice
- Certificate of Completion upon passing the quizzes
- And much more!
Your Chef Instructor: Eric Arrouzé
onlineculinaryschool.net/select-a-course/
Our goal is to teach you how to cook like a French chef and with a French Chef. Furthermore, we want to give food industry workers and managers the tools and education to help them improve their work, career, or business.
On OCS website, all courses include a structured learning path with the following:
- Lessons are divided by topics with videos, text, and images.
- Numerous videos recipes to support your learning
- Cheat Sheets, Tools, and course e-book
- Quizzes to evaluate your learning
- Optional assignments to practice
- Certificate of Completion upon passing the quizzes
- And much more!
Your Chef Instructor: Eric Arrouzé
onlineculinaryschool.net/select-a-course/
Apple Tart
Embark on a culinary journey as I guide you through crafting a classic apple tart from scratch. Watch the full video for a deliciously delightful experience! 🍏🥧✨ #AppleTart #FromScratchCooking #CulinaryAdventure
zhlédnutí: 1 268
Video
How to Make Perfect Shortcrust by Hand - Pâte Brisée
zhlédnutí 5KPřed rokem
Delicious flaky shortcrust pastry dough, also known as pie dough, is used for sweet and savoury crusts for dishes such as pies, tarts, quiches and barquettes (mini tartlets). This dough is easy to make and perfect each time; make it in minutes! The dough can be made without an egg, called "pâte a foncer". Shortcrust pastry is the perfect "container" for wet garnishes. Video extracted from a liv...
How to Slice Onions
zhlédnutí 6KPřed 2 lety
Today I am showing you how to slice an onion…. Pretty basics, right? Maybe not for everyone 😉
Stealhead Gemelli Pasta in White Wine Cream Sauce
zhlédnutí 3,2KPřed 3 lety
Gemelli pasta is a twisted noodle that makes pasta dishes both pretty and delicious. Here tossed with snow peas and steelhead in a creamy white wine sauce. ...Yummy!
Spicy Cumin Fried Noodles with Tofu & Green Beans
zhlédnutí 5KPřed 3 lety
I love to mix green beans in this crunchy, colorful noodles stir-fry with Tofu. The noodles are also seasoned with cumin to give the noodles richer flavor and spiced up with a Sambal chilli sauce. Inspired by the much-loved flavours of Biang Biang noodles from China's Shaanxi Province. ★☆★ RECIPE INGREDIENTS & LINKS ★☆★ Spicy Cumin Fried Noodles Ingredients: 0:08 Spicy Cumin Fried Noodles met...
Turkey Meatball Pizza Sub
zhlédnutí 2,2KPřed 3 lety
Today we are going to make meatballs and serve them in a sub! To make it is ridiculously easy and absolutely delicious. They're so good, I crave them on a regular basis! Try this sub-sliders recipe. ★☆★ RECIPE INGREDIENTS & LINKS ★☆★ Turkey Meatball Pizza Sub Ingredients: 0:08 Turkey Meatball Pizza Sub method: 0:48 Print the full recipe: bit.ly/2PqT9TG ★☆★ CHEF'S COOKWARE SELECTIONS LINKS ...
Chimichurri Fish Tacos
zhlédnutí 1,5KPřed 3 lety
Chimichurri Fish Tacos are easy and delicious to make. Serve up this exciting dinner of fish tacos topped with fresh Chimichurri Sauce and a nice cold beer. ★☆★ RECIPE INGREDIENTS & LINKS ★☆★ Chimichurri Fish Tacos Ingredients: 0:08 Chimichurri Fish Tacos method: 0:48 Print the full recipe:bit.ly/3spWTDv ★☆★ CHEF'S COOKWARE SELECTIONS LINKS ★☆★ De Buyer Pan: amzn.to/30uEBVp Peugeot Pepper G...
Open Faced Chimichurri Steak Sandwich with Caramelized Onions
zhlédnutí 3,2KPřed 3 lety
This open-faced beef sandwich is easy to make, and a burst of flavor thanks to the herb freshness and sweet and sour caramelized onions. A must-try! this video is extracted from a live cooking class with an audience cooking at the same time. onlineculinaryschool.net/open-faced-chimichurri-steak-sandwich-with-caramelized-onions/ ★☆★ RECIPE INGREDIENTS & LINKS ★☆★ Chimichurri Steak Sandwich Ingre...
How to Make a Fish Stock - Fish Stock Recipe
zhlédnutí 13KPřed 3 lety
Today, I am showing you how to make fish stock. A fundamental recipe to open a whole world on new recipes and flavors. To do so, it must be done right. Fish stock is also called fish fumet and it is a basic cooking skill. The idea is to extract the fish flavors by cooking fish bones in water with an aromatic garnish originally made to extend or to enhance flavors or to make sauces. ★☆★ RECIPE I...
Remouillage Stock
zhlédnutí 5KPřed 3 lety
A French word that means “re-wetting” or moistening. Remouillage is made right after straining a brown veal or beef stock. Typically you won’t do a remouillage of any other animal, as the bones are smaller and the flavor quite weak for the effort. Check the recipe link to access the recipe, this is an extract from our FREE online Brown-making Stock course. ★☆★ RECIPE INGREDIENTS & LINKS ★☆★ Rem...
December 16, 2020
zhlédnutí 1,1KPřed 3 lety
Getting the cooking studio ready for tomorrow private stream.
Tarte Flambée aka Flammekueche
zhlédnutí 3,2KPřed 3 lety
Tarte flambée or Flammekueche is a well-known Alsatian specialty. It is like a pizza with a thin crust of dough and baked in a very hot oven. Its topping is primarily crème fraîche, onions, and bacon. The English translation of the original Alsatian name being "baked in the flames." Indeed in the old time, the tart would be cooked in a wood-fired oven and the crust at the border would be nearly...
How to Clean and Stuff a Turkey for Christmas?
zhlédnutí 3KPřed 3 lety
How to Clean and Stuff a Turkey for Christmas?
Made the bisque myself and it was incredible. Thank you once again
So glad!
What kind of mac and cheese?
♥️♥️♥️♥️♥️
Excuse me Chef, are you a naturalised French in Canada or a Quebecoise citizen?
French from France leaving in Canada 🇨🇦
thank you, now i learn😀
You're welcome 😊
Roasted. Good idea...never tried. Like potatoe baking ! Only more time. Will try.
Try it
@@online-culinary-school Ok ! 2 pieces of news: 1) Beetroot from oven was EXCELLENT. No different at all from boiling. But much more convenient than boiling! 2) I stored the Beetroot till Sunday (for 2 days) near a raw Red Onion, also in the skin; the beetroot had "softened" [you could push with fingers like avocado] from the presence of the onion nearby ! It makes it MUCH FASTER too cook. Only 30 minutes!
you don't put citrus in gravlax!
Excellent job
Thank you! Cheers!
thank you so much!!! took me a second to do it correctly, youuuu areee the beeest
Glad I could help!
Very nice chef instrument you are using well done cher
Thank you very much
I have been roasting turkeys for holiday for 40+ years. Always turned out marvelously. This video - Oh my Goodness. I've never seen anything like it ( and I worked in great restaurants for many years). My mouth watered during the entire process. It looked so amazing! I found your channel while looking for the 'right' tiramisu recipe, and I will probably never leave this site again. Thank you, Chef!
You are so welcome!
This recipe is well explained 🎉 Congratulations Chef! I have to prepare it! 😋 Thank you.
How long will it keep on the counter?
Good video
Thanks for the visit
Quel taillage pour le légumes ?
Paysanne cut
@@online-culinary-school Merci beaucoup 🙂
Thank you!
Welcome!
one of the best chefs of our time .👍
Im a month into culinary school and were doing this next week😅
i like ur practical look, i dont know why
Mean small and medium us right for home purpose? Can you please tell the length of small and medium chief knife please?
روعة شيف ابدعت 🌸😍
Bleach🤯. Suggest baking soda or vinegar to clean vegetables. Plus, many municipal/public water systems contain chlorine. Sooo, do we really want to use more chlorin?🤷🏾♀️
Just drank beet root water
Just juice it raw !
Man. ! Awesome
Glad you enjoyed it
I was with you until you covered that delicious fish with mustard. What a shame.
Potato Salad with Sour Cream and Dill 1 pound small red potatoes, cooked with skin 2 large eggs, hard-cooked and diced 1 stalk celery, finely diced 0.25 cup red onion, finely chopped 2 medium green onions, thinly sliced 1 tablespoon pickle gherkins, finely chopped 1 tablespoon capers, finely chopped 1 tablespoon parsley, finely chopped 0.25 cup mayonnaise 2 tablespoons sour cream 1.5 tablespoons red wine vinegar 1.5 tablespoons Dijon mustard 1 tablespoon fresh dill, finely chopped Salt and pepper, to taste 0.5 cup crab or lobster meat, cooked
I’m Russian, and I’ve never seen these in my life.
Like, I knew I wasn’t doing it perfectly, but I didn’t know I was doing it like an idiot.
Thank you Chef. I just needed a kick start.
Why do you peel toward you rather than away from you. Seems like a good way for this gal to accidentally peel a finger
Great instruction
How to chop garlic? Ha, thats newbie stuff. I've been cooking almost daily for about four years and I learned three things from this video. I actually went into the kitchen, chopped up a garlic clove, and ate the germ, just to see what "the big deal was" and yes, absolutely, it is so important you can taste the bitterness of the germ. I will remove the germ from garlic from now on, as you made me promise. Awesome video.
Sounds great!
Once again I made another recipe made a reality 4 years later. Thank you for the recipe chef Eric
Can I sub water for chx stock?
No - the flavour will be too strong
@@online-culinary-school thanks chef
What herbs
I used this video to knead my gfs tits. She liked it
LOVE your accent.
Wish I would have seen this before I boiled beets last night. They took like 2 hours to boil. Next time I’m roasting.
Awesome ❤
This is basically how I make every steak with the exception of rib eye, I just sear it until the meat is set somewhere around 95 to 110 internal temp. I didn't know I could slice it up, plate it and call it Tataki.
You are a very good chef
Thanks a lot
Thank you. This was very informative. I’m enjoying your channel.
Thanks for watching!
Thank you
THE LMON MAKES IT GROSS
super bonne cette salade d'endives
Ça a l'air bon!
Depending on the source, carpaccio was invented by Giuseppe Cipriani at Harry's Bar in Venice, Italy... 1. in 1950 2. in "the 1950s" 3. in 1961 4. in 1963 William the Conqueror - Battle of Hastings → 14-OCT-1066 CE I understand. Inventing carpaccio is not a significant event in history. But, it is recent history. Harry's Bar may have had a TV. And it certainly had a radio and telephone. Culinary historians can't agree on _the year_ even? I don't need the date. Just the year. No one ever claimed that (culinary) history is an _exact_ science. smh lol
3
It makes no sense to put it in a pan like that, it has to swim in oil. Then you wont need an oven.
Wrong!
Three years after watching this video I finally made vichyssoise at home. Thank you for inspiring me to make this dish, Chef Eric
Wonderful!