Martha Stewart's Cooking School
Imagine having lifestyle expert Martha Stewart at your side in the kitchen, teaching you how to hold a chef's knife, select the very best ingredients, truss a chicken, and much more. In "Martha's Stewart's Cooking School," you get just that. Based on her eponymous best-selling book, Martha as host will give home cooks a culinary master class. Each half-hour episode will feature demonstrations of classic dish preparations and expert cooking techniques.
Martha Stewart's Cooking School Previous Broadcasts
Rice (Episode #106H)
KQED 9: Sat, Dec 22, 2012 -- 1:30 PM
If you have rice in your pantry, you're well on your way to a great meal - something you have in common with home cooks around the globe. Martha offers a lesson on the world's most common grain, starting with a perfect pot of fluffy white rice that you can incorporate into a main course or serve as an accompaniment to a host of other dishes. From there, she'll show you her tried-and-true techniques for flavorful pilaf, risotto and Thai fried rice.
Butchering (Episode #105H)
KQED 9: Sat, Dec 8, 2012 -- 1:30 PM
Fifth-generation New York City butcher Evan Lobel joins Martha for a master class on meat. Together, they teach viewers how to choose and cook the best cuts of meat, from tender to lean. Not only will this episode make you a better cook, but it will save you money as well. Martha and Evan demonstrate some of the most useful butchering techniques, including cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin and making medallions from a pork loin.
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