un platillo con historia y sabor
La magia de Chiapas en cada bocado
La gastronomia de Chiapas combina herencia prehispanica (maya y zoque) con influencia europea. Sus ingredientes principales son el Maiz, el frijol, el cacao, el chipilin, la pepita de calabaza y la carne de cerdo.
introduccion al sabor
Pasta
Pollo en mole con arroz
Sabor de Chiapa de corzo
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Bebidas Ancestrales y Tradicionales
Bebidas Refrescante que ha sobrevivido al tiempo
ANCESTRAL
bebida
pozol una bebida Refrescante
Bebida refrescante abase nixtamal de Maiz, Cacao y Canela
Es originario de Chiapa de Corzo
Bebida del sureste de Chiapasl
ANCESTRAL
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bebida de Tazcalate
bebida refrescante a base Maiz, Achiote, Cacao y Canela
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Bebida Mesoamericana
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bebida bien fria de Jamaica
Bebida refrescante hecha de flor de jamaica
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Inside a Lesson
Hollandaise: The Art of Emulsification
Every lesson pairs a cinematic video with precise steps, ingredients, and the kind of tip you’d only get standing beside the chef.
Key Instructions
01.
Ensure all ingredients are at room temperature before you begin.
02.
Whisk yolks with a spoon of vinegar over a barely-simmering bain-marie until pale and ribboned.
03.
Add cold butter cube by cube, whisking constantly, letting each melt before the next.
Chef’s Secret
“If the sauce breaks, don’t panic. Start with a fresh yolk in a clean bowl and slowly whisk in the broken sauce as if it were the butter. It will come back to life.”
Chef Claire Dubois
The Five Mother Sauces
Prep Time
20 min
Yield
2 cups
Difficulty
Advanced
Lessons
7 video lessons
Course Curriculum
- 01. The Saucier’s Mindset
- 02. Béchamel: The Silky Base
- 03. Velouté & the Roux Ratio
- 04. Espagnole: Depth & Patience
+ 3 more lessons
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4.9/5
2,400+ user reviews
“The pasta course changed how I make dough. Marco explains each step clearly, and my pasta finally tastes like the real thing.”
“I used to buy sauce in a jar. After the sauces course, I can make hollandaise without stress, and my family can taste the difference.”
“The knife skills course seemed simple, but it saves me time every week. The tips on grip and rhythm alone were worth it.”
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