Podcasts

Microwave "Fried" Herb Leafs For Garnish

Here's a quick video that demonstrates how to fry herb leafs in the microwave. When done with a tender leaf like basil, it will become flat and translucent which gives the leaf a cool effect.

For more posts just like this, check out our ongoing Cooking Techniques Video Series. You can also view our complete How To Cook Video Index.

 

 

Difference Between Sodium Nitrate, Nitrite and Pink Curing Salt

In this video I answer a common question about the difference between sodium nitrite, nitrate and pink curing salt. Understanding the difference will give you much more control when creating your own Charcuterie products.

If you would like to have a question answered in an upcoming video, send it to jacob@stellaculinary.com.

Further Resources

 

How to Pan Roast Salmon

In this video I demonstrate how to pan roast a salmon fillet. A few things to keep in mind anytime you pan roast a piece of fish:

  • I prefer to brine my fish in a 5% salt brine for 20-60 minutes before cooking. This helps them maintain their moisture content throughout the cooking process.

  • Always use a pan that is just large enough to fit the ingredient being pan roasted but no bigger. If the pan is too large, you will form two distinct temperature zones when the protein is added to the pan which will lead to an uneven crust.

  • Allow the pan to fully heat before adding cooking oil. This helps to avoid sticking.

  • I prefer to use a 50/50 mix of clarified butter and canola oil, but any high temp neutral flavored oil will work including grape seed, vegetable, safflower oil, etc.

  • Never flip the fish during the cooking process and try not to "peek" at the crust side. Searing only one side of the fish will give a nice contrast between the crust and the tender flesh of the fish.

  • When the edge of your fish is golden brown, place finish in a 500F/260C oven for about 5 minutes or until the fish is "responsive" when gently squeezed as demonstrated in the above video.

  • After the fish is finished cooking, it may stick to the saute pan. If this happens, simply walk away and come back in 5 minutes. At this point it should release easily from the pan.

Supporting Links

Pan Roasted Salmon

For more posts just like this, check out our ongoing Cooking Techniques Video Series. You can also view our complete How To Cook Video Index.

 

 

What is Mayonnaise and How to Make It - Video Recipe

It may seem silly to ask "what is mayonnaise" since it's common place in most of our lives. People use mayonnaise on sandwiches, as a dressing for salads such as chicken, potato and macaroni, in cakes, and some even put it in their hair to use as a conditioner.  Yet some don't actually know that mayonnaise is simply made from emulsifying egg yolks with a neutral flavored oil like vegetable, canola or grape seed.

In this video, I demonstrate a classic mayonnaise recipe that uses egg yolks, canola oil, mustard powder, lemon juice, kosher salt and white pepper. The mayonnaise is made using a simple mixing bowl and whisk but if you have a good blender or food processor, I recommend you use that instead, unless you're trying to bulk up your fore-arms.

Further Information

Stella Culinary Discussions on Mayonnaise

 

This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

 

 

Chablis Poached Salmon Rillette with Lemon and Tarragon

Rillettes are a great introduction into charcuterie because they're fairly easy to make and absolutely delicious. These salty-meat spreads are best described as a cross between confit and pate, and our one of my favorite ways to start a casual gathering or a multi-course tasting menu.

Traditionally, rillettes were made with pork. The tougher parts of the pig after slaughter would be cubed up, heavily salted and cured overnight, just like when making confit. The following day, the pork cubes are slowly simmered in rendered pork fat, pulverized into a paste with some of the cooking fat, placed into ramekins or glass jars and then sealed with a layer of fat across the top.

The layer of fat on top of the rillette will keep out oxygen and light, allowing it to "ripen" and cure, much like how duck confit is stored under it's own fat cap. Stored in the basement or cellar, these high calorie treats were eaten throughout the winter when fresh meat wasn't constantly available.

Now like most charcuterie techniques, rillettes live on in their many variations not out of necessity, but out of deliciousness. The traditional pork approach has given way to many modern variations that use any number of meats including rabbit, duck, chicken, game, and of course, fish.

In the video above, I demonstrate how to make a salmon rillette using white wine and butter. Because fish offers a lighter flavor and texture than pork or poultry, fish rillettes are a great way to start a light lunch or a multi-course tasting menu.

Further Resources

 

Reconstructed Chicken Breast Using Activa RM - (aka, Transglutaminase, Meat Glue)

In this video I demonstrate how to bind together two boneless, skinless chicken breasts using the transglutaminase enzyme. The resulting piece of meat is cohesive, easy to portion and will cook more evenly then a traditional chicken breast.

Transglutaminase, also commonly referred to as "meat glue," is a proprietary enzyme manufactured by Ajinomoto, an Japanese food additive company. The enzyme is packaged under the trade name "Activa" and comes in a few different forms, the most notable being Activa RM (which is used in this video) and Activa GS, which will be demonstrated in an upcoming video.

The major difference between RS and GS is the former is formulated for use in dry applications but deteriorates quickly at room temperature whereas the latter is more stable at room temperature but doesn't readily dissolve when it comes into contact with meat, so it is usually applied as a slurry.

Tranglutaminase is certainly an interesting s that deserves its own full length post and food science video, which is currently in the works. In the meantime, please check out the "External Links" section below for further information.

Related Content

External Resources

HERE IS A VIDEO of Chef Wylie Dufrense, who's on the leading edge of using transglutaminase in a fine dining environment, giving a lecture at Harvard on the subject:

 

For more posts just like this, check out our ongoing Kitchen Prep Video Series. You can also view our complete How To Cook Video Index.

 

 

Ginger Glazed Carrots with Tumeric and Fresh Thyme

In this video, I demonstrate the technique of covered saute and glazing that can be universally applied to most produce, especially root vegetables such as carrots, onions, parsnips and radishes. To demonstrate the glazing technique, we take a trip down "Classic Flavor Lane," using minced ginger, carrots and turmeric as our main flavor profiles.

The whole concept behind glazing is fairly simple; extract the vegetable's natural juices and sugars into the pan using steam (covered sauteing), add some secondary ingredients, and when the vegetables have cooked to your preferred texture, uncover the pan and reduce the juices until the glaze is formed.

The addition of butter at the beginning of the process helps to enrich the overall flavor of the dish, but will also emulsify into the glaze as it continues to reduce and thicken. If the glaze becomes too thick before the vegetables are cooked all the way through, simply add a little more liquid (in the video I use water), cover with a lid, and continue to reduce until the vegetables have reached your preferred texture.

Now because this is a technique, there really isn't an exact recipe that correlates with this video. But here is a quick approximation of the ingredients used if you would like to recreate this specific dish:

  • 2 Large Carrots, Peeled and Cut on a Bias, 1/4" Thick

  • 2" Finger of Ginger, Peeled and Minced

  • 1 Mediume Shallot, Sliced

  • 6 Ounces White Wine (or enough to cover the bottom of the saute pan)

  • 4-6 Ounces Butter

  • Pinch Sugar

  • Large Pinch of Kosher Salt

  • Pepper To Taste

  • 1 Teaspoon Ground Turmeric

  • Fresh Thyme For Garnish

Total cooking time is about 20 minutes.

Related Content

For more posts just like this, check out our ongoing Cooking Techniques Video Series. You can also view our complete How To Cook Video Index.

Ginger Glazed Carrots Recipe

 

Heirloom Tomato Capresse - TCD

Heirloom tomatoes are a special crop that I look forward to every year. Unlike other common supermarket tomatoes that have had their flavor bred out of them (not to mention they're usually picked green and forced ripened using ethylene gas), heirlooms are true, unique strains of tomatoes that haven't been messed with. Each variety of heirloom tomato has it's own unique color, flavor and shape, just like nature intended. And did I mention that they're absolutely delicious and about to hit their peak?

That's right, heirloom tomatoes peak in August and September, and because most of the US had such a mild winter, the season promises to deliver a bumper crop.

Although there are many things you can do with an heirloom tomato, a simple caprese salad is hard to beat, especially when accompanied with a good hunk of bread and glass of chianti classico (hint: the real stuff never comes in a wicker basket!).

Further Information

 

This post is part of our ongoing Completed Dish Video Series, which shows you how to combine multiple techniques into a restaurant quality dish. For more information, you can also view our How To Cook Video Index.

 

 

Sauce Vierge

Sauce vierge is one of my all time favorite sauces. The word "vierge" is French for "virgin," meaning that the ingredients in a vierge are not cooked. This is the sauce that we use for our heirloom tomato caprese, which I will demonstrate in an upcoming video.

Further Information

This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

 

 

How to Make White Chicken Stock

In this video, I demonstrate a classic version of white chicken stock. White stocks in general are commonly used for more subtlety flavored sauces, consumes and broths. It is also the base for the French Mother Sauce Veloute.

The technique of blanching bones before making a stock is commonly used in Asian cuisine, where a lot of their recipes favor delicately flavored broths that are hard to achieve with roasted bones and mirepoix.

Related Information



This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

 

 
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