- Triple cooked French Fries
- The benefit of understanding the Baker's Percentage system...
- Ask Chef Jacob - No Really, Ask Me A Question ...
- Cleaning a commercial slicer
- Vacuum packing
- Holding cabinets
- Gelee/Gelatin/Gel, How to get it & How use it
- Best equipment for confit & sous vide applications
- The Science of Freezing
Sauces, Soups & Stocks
This Melon-Mint "Pesto" was originally developed for a summer short rib dish that was served with seared watermelon and pickled rind. It was a fun play on fruit and beef, and people really enjoyed the preparation. To be completely honest though, this sauce was so specific to this dish, I'm not sure I would ever put it with anything else or even make it again for that matter. This recipe is here just for the sake of completeness; who knows, maybe 20 years from now I'll rediscover and use it again.
This sauce was originally developed as a trio of dipping sauces served with grilled pork lettuce wraps. Its a fairly universal sauce that goes great with sturdy salads and roasted meats such as chicken and pork.
This recipe was originally developed as a dipping sauce for our Thai Style French Fries served at Stella. This peanut sauce is a little thicker then normal and has a nice little kick to it. It will also go great with chicken, beef or pork, especially satay. Recipe yield is calculated in grams to make scaling easier. See notes section for portioning info.
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
A nice, spicy aioli that goes great with fish or tempura.
Aioli differs from mayonnaise by the addition of raw garlic, lemon juice and olive oil. However, aioli in recent years has become synonymous with a flavored mayonnaise. Here is a base recipe for aioli which can be used as is or doctored with your own choice of flavorings.
Basic mayonnaise recipe.
A basic teriyaki glaze that can be used as is or doctored with extra flavors to create your own, unique sauce.
An aromatic and refreshing vinaigrette that works great on a hot summer day. The pungent punch of the Thai Basil paired with the sour of rice wine vinegar and sweetness of honey yields a full flavored salad dressing.