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How to Make a Basic Baguette | Video Recipe


This video will teach you how to make a great baguette in almost any oven.


Standardized Recipe
 


Tools Used In This Video

Further Information You Might Find Helpful

This post is part of our ongoing Bread Baking Video Series, which teaches a wide array of baking techniques and recipes. For more information, you can also view our How To Cook Video Index.

How To Roast Beets | Video

Beets are one of my favorite food products to work with during fall and winter. They are extremely versatile, come in all different shapes and sizes, and have an earthiness that just screams “winter comfort food.” Although there are many different ways to prepare and serve beets, one of my favorites, and most classical methods, is roasting.

To Roast Beets:

  • Start by wrapping each beet individually in foil and then group by size.

  • Roast in a 500 F/260 C oven until you can easily poke a wooden skewer into the center. (For approximate roasting times, see below).

  • Once beets are done roasting, let cool in foil until cold enough to easily handle.

  • Unwrap the foil and peel off the beet skin by rubbing with a clean kitchen towel until the skin is completely removed.

  • Note: If peeling different colored beets at the same time, start by peeling the lightest colored beet and working your way up to the darkest, (the red beet). This will prevent the darker beets from staining the lighter beets.

  • Note #2: When handling red beets, it’s advisable that you wear plastic gloves so you won’t stain your hands, and be conscious that the beet will stain just about anything it comes into contact with.

Approximate Roasting Times For Beets @ 500 F/260 C Oven

  • Baby Beets (Golf Ball Size):  0:45 min-1:30 hours

  • Medium Beets (Baseball Size): 1:30-2 hours

  • Large Beets (Softball Size): 2-2:30 hours

  • Note: These times are just approximations and everyone’s oven is different. For true accuracy, use these times as a guideline and check for desired tenderness with a wooden skewer.

OK, Now What?

Now that you’ve successfully roasted and peeled your beets, here are some ideas of what you can do with them.

  • Dice up and use as a salad garnish.

  • Beets go great with cheese, especially Goat Cheese, Gorgonzola, Ricotta and Queso Fresco.

  • Beets also go great with Dijon Mustard, Sea Salt, Walnuts, and Tarragon.

  • Try combining some of the flavors and ingredients from above, and adding your own spin on presentation and flavor structure.

 

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

 

How To De-Seed A Pomegranate | Video



This video will teach you how to quickly de-seed a pomegranate.

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

How To French Frog Legs


Frenching frog legs is a right of passage in many French kitchens. This video will teach you how to prep and french frog legs, allowing for a cleaner presentation and easier consumption.


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

What is the Baker's Percentage? | Video



This video will explain and demonstrate the baker's percentage.
What is the baker's percentage?
Below is a chart that illustrates traditional ratios for common types of bread dough.
What is the baker's percentage? Hydration & Ingredient Chart

Further Information

This post is part of our ongoing Bread Baking Video Series, which teaches a wide array of baking techniques and recipes. For more information, you can also view our How To Cook Video Index.

 

How To Make A Stabilized Beurre Blanc Using Xanthan Gum | Video



This video will teach you how to make a stabilized beurre blanc using Xanthan Gum.

More Resources
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 A Chicken Roulade | Video Technique



There's an old joke that goes something like this:

Healthy Person: How do you cook a boneless, skinless chicken breast but actually make it taste good; you know, like not dry?

Chef: Well, first you start with about two pounds of butter....

While I make no claims that this is a "healthy recipe," it is no doubt one of the best ways to prep and cook a boneless, skinless chicken breast. This is due in large part to brining the breast and then pounding it out, which inherently will make it more tender. 

To make the brine mixture, weigh out enough cold water to completely cover the amount of chicken breasts you plan on turning into roulades. Multiply the weight of the water by .05 (5%) and add that amount in salt, whisking to dissolve. For example, if the water weight is 1000g, your equation would look like this: 1,000g X .05 = 50g Salt.

Brine chicken breasts overnight in refrigerator; 12 hours is good, 24 is better. Remove chicken breast from brine, rinse under cold running water and pat dry with paper towels.

Using a sharp knife, slit the sides of a gallon zip top bag as shown in the photos below. Lightly moisten the chicken breast with cold water to keep it from sticking to the bag and place breast inside the bag, skin side down.
how to make a chicken roulade 1
Using glancing blows, pound the thickest portion of the chicken breast with the textured side of a meat mallet until it starts to break down and flatten. As the breast becomes thinner, flip the meat mallet over and use the non-textured side to "fine tune" the breast, pounding it as thin and wide as possible without actually tearing the flesh.
how to make a chicken roulade 2
Place the pounded chicken breast skin side down on top of a long sheet of plastic wrap and inlay your filling of choice; here we're using provolone, prosciutto di parma and caramelized onions.
how to make a chicken roulade 3
Roll pounded chicken breast around your roulade filling, and then tightly wrap in plastic wrap.
how to make a chicken roulade 4
Grab ends of plastic wrap as shown in photos below, and use a counter twisting motion to form the roulade into a tight cylinder. Once the cylinder forms, roll the roulade on your work surface, pushing it away from you in rapid motions, while still holding the plastic wrap ends. Repeat this motion a few times until the plastic wrap builds tension and the roulade is noticeably tight.
how to make a chicken roulade 5
Tie off both ends while taking care to not release any tension created in the previous step.
how to make a chicken roulade 6
Poach in water that is just below a simmer (180ºF/82ºC) for 18-20 minutes. Remove from poaching liquid and chill in an ice bath.
how to make a chicken roulade 7
These roulades can be served either hot or cold, but are best if first chilled and then reheated with a secondary cooking process. Currently at Stella we will prep, poach and chill the roulades before service and then tempura fry to give a crisp outer coating while bringing back the core temperature. The tempura batter also has the added benefit of keeping the cheese and other fillings from melting out during the reheating process.

The chicken roulade entree that we're currently serving at Stella will be featured in an upcoming Completed Dish Video.

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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.

How To Design A Fruit Tray | Video



Fruit trays are a great way to welcome guests to a party or event and can add a festive, visual "pop" when done correctly. Demonstrated in this video is an easy and efficient method for laying our a fruit platter or mirror. I chose to make the above video part of the "Kitchen Prep Series" because as a prep cook, your value will be greatly increased if you can properly prep and compose a fruit tray.

how to design a fruit platter step 1

The first step in laying out any fruit platter is to properly slice all the fruit to the same thickness. In the pictures below I have pineapple, watermelon and other "seeded" melons such as casaba, cantaloupe and honey dew. For more information on how to properly slice the melon for a fruit display, please see the links at the bottom of this post.

how to design a fruit platter step 2

If using a mirror for the base of your fruit display you first want to clean it with distilled white vinegar. Sprinkle the vinegar all over the mirror and wipe dry with clean paper towels. Distilled white vinegar is used because unlike other vinegars it doesn't contain residual sugar (which will cause streaking) and is much preferred to a harsh house-hold glass cleaner for obvious taste and safety concerns.

how to design a fruit platter step 3

Using the blade of your chef's knife to pick up your pre-sliced fruit, place a row of watermelon down the center of your platter, fanning it out slightly. The watermelon will serve as the "center template" upon which the rest of your display will be built. Make sure the watermelon slices are fanned with equal spacing between each slice; this will be important for your next step. 

how to design a fruit tray step 4

Next, take another of melon or fruit and "shingle" it along side the watermelon so that end of each slice fits neatly into the gap left between the water melon slices. For a better visualization of this step, watch the video above. Continue outward with alternating colors of fruit, with each new line fitting snuggly like puzzles pieces into the last.

how to design a fruit tray step 5

Once you have filled the tray to two-thirds capacity, garnish with fresh berries randomly place throughout the platter and some edible flowers which can be purchased at high end supermarkets or from you produce purveyor. Serve immediately, or place in your refrigerator for up to four hours before serving.

how to design a fruit tray step 6

Further Information



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.