This collection of cooking technique lessons is designed to equip you with essential skills such as braising, pan-searing fish and steak, and oven poaching. 

Chef Anthony will teach you the ins and out of these techniques, as follows:

• Delve into the art of braising by utilizing an inverted lid to create a mouthwatering dish of braised short ribs complemented by dried sour cherries.  
• Gain expertise and confidence in the crucial technique of pan-searing, perfecting the process for both delicate fish (Salmon fillet with hollandaise sauce) and succulent steak (strip steak with a mushroom pan sauce).
• Discover the straightforward, yet impactful method of oven poaching, culminating in  perfectly moist and tender  chicken served with a luxurious Suprême sauce.