Charcuterie for beginners is now live
It is fair to say that French charcuterie is a broad subject. It is full of techniques and contains a myriad of produce and for most of us, this is a practice that seems to be so out of reach that it is best left being done by the professionals.
But at the French cooking academy we love taking on a subject, strip it off its complexity just to see what we are left with. And that is exactly what we have done with this course and you may be surprise to hear that in fact a lot of charcuterie items can be easily made at home. Once you get into it, understand the core concepts and had a few practices run you will be making your own charcuterie goods at home in no time.
This course is all about understanding and mastering the basics of French charcuterie as this is the key for success. The concept from this course is simple: start from the bottom and climb your way up at your own pace.
Within this course you will learn the basic charcuterie skills that will enable you to make five of the most classic and beloved charcuterie items in France; pâtes, terrines, rillettes, confits and have a go at what is called charcuterie patisserie which the iconic pâté en croûte is part of.
The course is comprised of 7 Units with more than 40 video tutorials plus downloadable recipes and guides. Each unit is focused on one topic only and each lesson will have you make the same type of produce (example pates or terrines) using different styles, flavors and techniques and by the end of each unit you will be feeling pretty confident with the subject matter. The completion of each unit will give you a good understanding of certain basic charcuterie techniques that you will be re using as your progress through the course and build up your knowledge.
After completing the course, you will have the necessary skills to make the most common French charcuterie items with confidence and ease. you will be ready to start experimenting by adding your personal touch, flavors to the recipes and even be ready to start creating you own styles of pate and terrines and much more.