Curing, Pickling and Smoking
Curing and pickling across seventeen lessons, with drying, dry-aging, fermenting, sugaring, freezing and smoking: eight ways to hold an ingredient.
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What you'll learn
17 Lessons, 150 min total
- FREE
Introduction
- FREE
#1 Drying: Parsley
- FREE
#2 Dry-Aging: Kingfish
- FREE
#3 Dry-Aging: Duck
- FREE
#4 Dry-Aging: Beetroots
- FREE
#5 Curing: Salmon Gravlax
- PRO
#6 Curing: Beef Heart
- PRO
#7 Fermenting: Kimchi
- PRO
#8 Fermenting: Baby Fennel
- PRO
#9 Fermenting: Black Garlic
- PRO
#10 Sugaring: Citrus Peels
- PRO
#11 Sugaring: Fig Compote
- PRO
#12 Freezing: Yogurt Mousse
- PRO
#13 Pickling: Red Onion & Cucumber
- PRO
#14 Smoking: Ice Cream
- PRO
#15 Cold-Smoking: Arctic Char
- PRO
#16 Hot-Smoking: Carrots
- PRO
#17 Hot-Smoking: Beef Tallow
About this course
Seven preservation methods worked across seventeen lessons. Curing and pickling lead, and they are the two most often confused: curing pulls water out with salt or sugar, pickling holds an ingredient in acid. Salmon gravlax and cured beef heart show the first, red onion and cucumber show the second, and both are filmed in full.
The rest run on the same two levers, what you take out and what you put in. Salt draws moisture, sugar deepens flavour, smoke adds depth. Drying concentrates parsley and dry-aging carries it further on kingfish, duck and beetroots. Sugaring takes citrus peels and a fig compote. Smoking runs cold on arctic char, hot on carrots.
Seventeen lessons over two and a half hours means the methods can be compared against each other on the plate rather than learned one at a time. You leave able to turn seasonal produce and plain cuts into refined components. Fermentation gets its own depth in Sam Cooper's fermentation class.
Lessons
17
Video
2 hr 30 min HD
Recipes
18
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Cure salmon gravlax and beef heart, reading the cure by firmness and weight.
Pickle red onion and cucumber, and pack citrus peels and figs in sugar.
Dry-age kingfish, duck and beetroots, and dry parsley without losing colour.
Cold-smoke arctic char and hot-smoke carrots, ice cream and beef tallow.
Curing today, fermentation tomorrow.
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Meet your instructor
Jules Cooking
Dutch chef and creator · Gronda Chef Creator of the Year, 2023 to 2025
Jules Cooking is a Dutch chef who filmed his first cooking video at fifteen and then took a place in high-end kitchens, including de Bokkedoorns. He built his audience during the pandemic by making restaurant technique legible to other chefs and to home cooks.
He was the first creator on Gronda and held Gronda's Chef Creator of the Year award from 2023 to 2025. In this course he films every method at least twice, on fish, on meat, on vegetables and on fruit, so the technique separates cleanly from the ingredient.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
First jar or a shelf full already
First jar and well stocked cooks who want curing, pickling, drying and smoking kept simple.
A larder you filled yourself
Cooks who want to see salt draw moisture, sugar deepen flavour and smoke add depth.
Anyone who hates wasting good produce
Gravlax, pickled onion and cold-smoked char enthusiasts who want produce to last past its week.
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Preservation Methods · Jules Cooking
