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Bill Briwa

Bill Briwa >

70
Videos
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Cooking-Ingredients, Technique, and Flavor
Episode 1 of The Everyday Gourmet Series
Begin the course with a fascinating look at the science of taste and how it acts as the gateway to better understanding--and enjoying--the food you eat. Through engaging taste experiments involving melon, radicchio, and a few simple seasonings such as…
Sauté-Dry-Heat Cooking with Fat
Episode 4 of The Everyday Gourmet Series
Begin strengthening your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to make crispy and delicious sauteed foods. As you explore the ins and outs of sauteing, you…
Your Most Essential Tool-Knives
Episode 2 of The Everyday Gourmet Series
What do you need to have the perfect kitchen--one that makes cooking more relaxing and enjoyable? Find out in this lesson as Chef Briwa reveals which knives you should always have on hand, how to find the right cutting board,…
Roasting-Dry-Heat Cooking without Fat
Episode 5 of The Everyday Gourmet Series
Roasting can seem to be a frustrating task. But it doesn't have to be when you know what you're doing--and how to do it. Here, demystify this dry-heat cooking technique and learn how to make the perfect roast chicken and…
Colorful Carrots
Part of the Series: The Everyday Gourmet: Cooking with Vegetables
Hear the case for cooking and creating with vegetables, then watch as Chef Briwa prepares savory and surprising dishes starring carrots, including carrot osso buco; carrot tartare; simmered baby carrots in butter sauce; and burnt carrot salad with goat cheese,…
Eggs-From the Classic to the Contemporary
Episode 16 of The Everyday Gourmet Series
Find out everything you ever wanted to know about cooking with eggs: hard-boiled eggs, deviled eggs, eggs Benedict (complete with hollandaise sauce), scrambled eggs, omelets, and more. By the end of this lesson, eggs--whether you're having them for breakfast, lunch,…
Grains and Legumes-Cooking for Great Flavor
Episode 14 of The Everyday Gourmet Series
What's a quick-soak method for beans when you don't have time to soak them overnight? What's a simple trick for testing the tenderness of cooked beans? How long should you cook different types of rice? What should you pay attention…
More Essential Tools-From Pots to Shears
Episode 3 of The Everyday Gourmet Series
Continue learning about how to create the perfect kitchen setup (mise en place). First, learn how to make sense of a range of different pots and pans. Then, find out the importance of hand tools such as whips, tongs, spatulas,…
Frying-Dry-Heat Cooking with Fat
Episode 6 of The Everyday Gourmet Series
In this lesson, find out everything you need to know to fry food like a pro. Which oils are best for pan frying and deep frying? What safety precautions should you take when frying in your kitchen? How can you…
Stocks and Broths-The Foundation
Episode 10 of The Everyday Gourmet Series
Stocks and broths are some of the most basic preparations you'll find in kitchens. What's more: They're easy to make, easy to store, and extremely versatile. In this lesson, follow along as Chef Briwa makes several stocks and broths using…
Herbs and Spices-Flavor on Demand
Episode 12 of The Everyday Gourmet Series
Delve into the subtle complexities of herbs and spices. You'll sample different salts and peppers (including Sel Gris, kosher salt, and white pepper); learn the difference between spices and herbs; find out how to blend them with oils, cheeses, and…
The Art of Grilling
Episode 1 of The Everyday Gourmet: How to Master Outdoor Cooking Series
Start your course with the basics of grilling: choosing wood, cleaning the grill, tools of the trade, and a few lessons in food safety. Then try your hand at three simple recipes--two types of steak and a grilled salad--to get…
From Poach to Steam-Moist-Heat Cooking
Episode 7 of The Everyday Gourmet Series
Turn to a popular method of moist heat cooking: poaching. You'll see how deep poaching works to gently cook a piece of salmon (accompanied by a simple sauce). Then, you'll compare that cooking method with shallow poaching a piece of…
Soups from around the World
Episode 17 of The Everyday Gourmet Series
A good bowl of soup can warm you in cold weather, cool you in hot weather, fill up an empty stomach, and offer ready nutrition for a weak appetite. Here, master several recipes for some fantastic soups from around the…
The Stir-Fry Dance-Dry-Heat Cooking with Fat
Episode 11 of The Everyday Gourmet Series
Here, get an authoritative look at stir-frying. First, get a solid introduction to this cooking technique by making a Vietnamese dish of noodles and stir-fried vegetables. Then, test your skills with a more complex Chinese stir-fry that will also make…
Vegetables in Glorious Variety
Episode 21 of The Everyday Gourmet Series
Vegetables, which change with any season and come in a fascinating rainbow of colors, are what really keep cuisine (and cooking) interesting. Here, learn strategies for cooking and creating meals out of all sorts of vegetables, including eggplant, cauliflower, green…
Sauces-From Beurre Blanc to Béchamel
Episode 13 of The Everyday Gourmet Series
Think fancy sauces are difficult? Think again. This lesson will make you more comfortable with a range of sauces from around the world. Learn how to make a milk-based white sauce, bechamel. Then, cook a more contemporary French butter sauce…
Grilling and Broiling-Dry-Heat Cooking without Fat
Episode 9 of The Everyday Gourmet Series
Marinating and seasoning meats. Making sure your indoor or outdoor grill is at the right temperature. Getting perfect grill marks. Finding out when your meat or fish is done. Master these and other tricks of grilling and broiling with recipes…
From Fettuccine to Orecchiette-Fresh and Dry Pastas
Episode 18 of The Everyday Gourmet Series
You could buy pasta. Or you could enjoy the rewards of making it yourself. Chef Briwa shows you just how easy this is. After learning a recipe for making your own fettuccine, see how to transform your pasta into a…