Lyndey Milan has years of experience as a cook, teacher, and mother and presents basic cooking skills and techniques in this collection of nine video clips (2 minutes 30 seconds to 5 minutes each). Her signature streamlined teaching style offers lessons in the kitchen designed to capture the interest of novices and more experienced cooks alike.

Video clips include…

• How to Make Mayonnaise: Two methods are presented (by hand and using a food processor) and three variations are demonstrated: aioli, rouille, and tartare.

• How to Cook the Perfect Steak: Three classic cuts are presented (rump, Scotch fillet, and New York—also called sirloin or porterhouse). The New York cut is cooked in a frying pan, how to test degree of “doneness” is demonstrated, and a red wine reduction sauce is made with the pan juices.

• How to Stir-Fry: A classic Asian-style chicken, vegetable, and rice noodle stir-fry is demonstrated with an emphasis on best stir-fry practices.

• How to Make the Perfect Omelette: The easiest recipes are often the hardest to master without the benefit of expert tips. The method for creating a simple omelette is presented, and a cheese-and-mushroom filling variation is served.

• The Secrets to Making Perfect Choux Pastry: The preparation and cooking of classic French choux pasty is presented before the cooked pastry shells are filled with cream, dipped in chocolate, and served.

• Risotto Bianco: This Italian staple is demonstrated with tips and tricks including how to know when “al dente” has been reached. Prawns and dill are added to create a variation.

• Cooking Fish: Two common methods of cooking fish are explained and demonstrated. Snapper fillets are first steamed with chili and ginger and then pan-fried to achieve a crisp skin.

• Best Sponge-Style Cake: The quintessential cake, the sponge, is worth perfecting. When filled with cream and passion fruit, it is a timeless classic.

• Poaching Fish: An impressive whole salmon poached in court bouillon and served with herbed yogurt is demonstrated, covering tips and pressure points.

(36 minutes)