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Online Class

Master the Methods: Roast, Braise, Sauté & Pan-Fry

$19.99$39.99

Master the four cooking methods you need for your best meals ever, from oven-braised brisket and roasted rack of lamb to pan-fried pork chops and more.

Skill Level

Intermediate

What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Bruce Weinstein
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Learn essential techniques and become a more confident cook with guidance from best-selling cookbook author Bruce Weinstein. First, learn the unique advantages of stovetop- and oven-braising and discover which cuts of meat work well for each method. Then create juicy, red-wine-braised chicken and flavorful Southwestern beef brisket. Next, discover how to roast rack of lamb, and master techniques for high-heat roasted seafood and a restaurant-style rib eye. Plus, master methods for your most delicious sautéed chicken, veal that's ready in a flash and even pan-fried pork chops no one will be able to resist.

Lesson Breakdown

1. Stovetop Braising
18:59
Meet chef and cookbook author Bruce Weinstein and learn more about the fundamental cooking methods you'll master in your class. Then dive into stovetop braising -- perfect for smaller cuts of meat -- as Bruce shows you how to braise chicken thighs in red wine.
2. Oven Braising
21:39
3. Low-Heat Roasting
16:36
4. High-Heat Roasting
14:33
5. Sear & Shove Roasting
17:32
6. Sautéing
22:30
7. Pan-Frying
14:58

Taught by

Bruce Weinstein
Bruce Weinstein
Bruce Weinstein is a best-selling cookbook author and food writer. He has written more than 25 cookbooks with his partner, Mark Scarbrough, including the Gourmand International Cookbook Award-winner Cooking Know-How. Together they host the podcast Cooking With Bruce and Mark. Bruce is also a contributing editor to Eating Well Magazine, a columnist for Weight Watchers and a regular contributor to Cooking Light, Fine Cooking and The Washington Post.

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