Podcasts

How to Pan Roast a Chicken Breast

Here's a quick video on how to pan roast a chicken breast. In this technique we use an airline chicken breast that is first brined, seared skin side down and finished in a hot oven without ever flipping.

Brine Recipe

  • 1000g Water (100%)

  • 50g Salt, Kosher (5%)

  • 30g Sugar (3%)

  • 1/2 Lemon, Juice Only

  1. Combine all ingredients with a whisk and brine chicken for 12-24 hours.

  2. Rinse chicken under cold, running water and allow to air dry in a refrigerator for another 12-24 hours for best results.

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.

 

 

How to Caramelize Onions in 10 Minutes or Less - A Rebuttal

 

This post was inspired by Tom Scocca who last Wednesday released an article on Slate.com alleging a vast conspiracy among recipe writers. He claims that the "Recipe Writing Guild" is intentionally deceitful about how long it takes to caramelize onions and it wasn't long until the "Food-Arazzi" jumped on the link bait bandwagon.

I disagreed, and this is my rebuttal.

Sources Cited in this Video

Oh snap hommey, you just got kitten memed!

"Oh Snap Hommey! You Just Got Kitten Memed!"

 

Sous Vide Lamb Rack with Pan Sauce and Sauted Vegetables


This video will take you through the process that we use to sous vide a rack of lamb at Stella. The nice thing about this process is we cook the lamb rack a second time in a reduced pan sauce which infuses both the lamb and the sauce with an amazing flavor.

Supporting Video Techniques

Sous vide rack of lamb how to plus time and temperature

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.

 

 

Braised Chicken Thighs - Video Recipe



In this video we make a version of Stella Culinary's  most popular recipe, our "World Famous Braised Chicken Thighs." Since a lot of the SC community has already made the original braised chicken thigh recipe, we change it up slightly by using sherry wine instead of balsamic vinegar and fry whole cloves of garlic to make an infused oil instead of using blanched garlic.

If you want to hone your culinary skills over the course of a couple days, buy a few whole chickens and break the chicken down into its separate parts. Use the bones to make a roasted chicken stock which you can then use to braise the thighs. The following day, use the breasts to make a poached chicken roulade. Practice your sauteing technique by serving the roulade with sauted vegetables such as english peas, pearl onions, and/or fava beans. Sauce with a a reinforced chicken stock that's been turned into a pan reduction sauce to round out an epic training session.

Further Information

 

Simple and Classic Steak Tartare - Video Recipe



In this video I'll demonstrate how to make a simple steak tartare using the head and tail trimmings of a fabricated beef tenderloin.

What is Steak Tartare

For those who aren't familiar with this classic bistro dish, steak tartare is lean beef that is finely minced (sometimes ground), seasoned and served along side toast points. Classic flavorings and garnishes include minced onions, mustard, capers, worcestershire sauce and a raw egg yolk, usually served right on top. It's common to see steak tartare accompanied with toasted rye bread, such as our European Style Brown Bread, but is also great with brioche, crostinis or crackers.

Steak tartare is sometimes also refered to as "beef tartare," "tartare steak" and is sometimes spelled without the 'e' (tartar).

Health and Safety Concerns

Since steak tartare is prepared raw, it's important to buy high grade, lean beef from a trusted source and use within a day or two. Because bacteria is only on the surface of the meat, some prefer to salt the exterior for an hour and rinse thoroughly before dicing.

One must also consider that once the beef is either diced or ground, it will have more surface area upon which bacteria can grow. I don't say this to scare you, but just to stress the importance of paying extra close attention to your sanitary practices while preparing this recipe. Steak tartare is one of my favorite "power meals," and I happily eat it without a second thought of food poisoning (which has never happened). This is because I trust the source of my beef, make sure that it's fresh, and follow a few simple guidelines.
  1. Make sure that your cutting surface has been properly cleaned and sanitized before and after dicing the steak tartare. Same thing goes with the blade of your knife.

  2. Wash your hands thoroughly before and after handling the raw beef, using hot, soapy water and scrubbing constantly for 20 seconds.

  3. Work quickly and efficiently, exposing the beef to room temperatures as briefly as possible.

  4. It's never a good idea to serve raw or undercooked meat products to young children or the elderly who tend to have weaker immune systems.


That's it! Other then that, give it a shot and enjoy!

Related Content

The list can go on, but instead, what are your ideas? How can you take fresh pasta and turn it into your own unique dish? Let me know in the comments!

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.

 

 

How to Roast and Peel Bell Peppers

A quick video that will demonstrate how to roast and peel a bell pepper.

Technique at a Glance

  1. Roast bell peppers over an open flame or hot grill until the skin is charred black. Do not rush this process; the biggest mistake that most people make when roasting bell peppers before peeling is under roasting. A propane or MAP gas torch will also work.

  2. Remove charred peppers from flame, place in an appropriate sized container, cover with plastic wrap and allow to steam for 10 minutes.

  3. After steaming period, remove charred skin by rubbing the exterior of the bell pepper with a lint free towel.

  4. Seed and julienne.

Roasted and peeled bell peppers are great on pizza, sandwiches, hamburgers, mixed into pasta dishes and served on antipasto platters.

Related Links


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.
 

Pan Fried Swai Fish Dinner | Cooking at Home


Hey everybody! This is the first video in our new series, "Cooking at Home with Chef Jacob." Since we've covered so much ground with a lot of our other technique videos, I thought it'd be fun to do a series where I am limited by my small and poorly equipped home kitchen, not to mention, my local supermarket that pails in comparison to most that you'd find in many urban areas.

In this video, I make a super simple pan fried fish with one of my all time favorite vegetable sides, roasted squash with garlic and thyme. I also make a quick lemon-tomato beurre blanc of sorts to round out the completed dish. From start to finish (once all your prep is done), it takes about 10 minutes to cook and serve and costs under $10 for 2-4 completed entrees.

What is Swai?

According to the Monterey Bay Seafood Watch List, Swai (pronounced s-why), is interchangeably used with the term Basa, which is a farmed form of river catfish imported from South East Asia. Swai is commonly available in most large supermarkets, but you can also use this recipe for catfish and bass (which are basically the same thing) or a thin, mild fish such as tillapia.

Since the above mentioned fish are thin and delicate, they are best sautéed or pan fried and cook relatively quickly. Dusting the fish fillets with a thin coating of flour and cooking them in a combination of fat and oil over medium heat, will help to brown the exterior while keeping the flesh moist and succulent.

Ingredients Used

For the Fish

  • 2 Large Swai Fillets (substitute basa, catfish or tillapia as desired).

  • 3-4 ounces of All-Purpose or Bread Flour, for dredging.

  • Kosher Salt to taste.

  • Freshly ground Black Pepper, to taste.

  • 2-3 ounces Canola Oil (or other neutral flavored cooking oil)

  • 1-2 ounces of Whole, Unsalted Butter

  1. Generously salt both sides of fish fillets with kosher salt and allow to sit for about 10 minutes. The salt will draw out protein rich fluids that will then allow the flour to adhere to the flesh.

  2. In the meantime, heat a large, 12" skillet over medium, giving the pan ample time to heat all the way through.

  3. Dust both sides of fish fillets with flour and shake off any excess.

  4. Pour canola oil into preheated pan, enough so that the bottom is covered with a thin layer, and gently lay in fish fillets. Give the pan a gentle shake to ensure the fish doesn't stick.

  5. After about two minutes, place whole butter in the center of the pan, gently shaking the pan as the butter melts.

  6. Turn stove temperature to medium-high, and continue to cook fish on first side until golden brown (about 3-5 minutes total).

  7. Gently flip fish fillets over using a spatula and continue to cook on second side for about 2-3 minutes or until golden brown.

  8. Remove fish to plate and reserve pan for beurre blanc below.


For the Beurre Blanc

  • 2 Whole Tomatoes, Seeded and Diced

  • 2 Whole Lemons, Juiced

  • 4 ounces butter

  • 1-2 Teaspoons of Sugar

  1. Immediately after removing fish fillets, return pan to medium heat, adding in seeded and diced tomatoes. Saute for about 15 seconds.

  2. Add lemon juice and sugar, and reduce until the liquid has almost completely evaporated.

  3. Remove pan from heat and whisk in butter until an emulsification is formed.

  4. Check for seasoning. If the beurre blanc is too sour, balance with an additional pinch of sugar. You may need to add a small pinch of salt as well for overall seasoning.

  5. Spoon over fish fillets and serve immediately.


For the Roasted Squash

  • 2 Zucchini, sliced into thin rounds

  • 2 Yellow Squash, sliced into thin rounds

  • 2-4 Cloves of Garlic, peeled and minced

  • 1/4 Bunch Fresh Thyme, Minced

  • 2-3 ounces Canola oil

  • 2-3 ounces Butter

  1. Heat a large sauté pan over high heat, and once hot, add canola oil.

  2. Place zucchini and squash into hot pan and sauté for about 2-3 minutes, or until some pieces start to slightly brown.

  3. Add whole butter and continue to sauté until the butter melts.

  4. Add minced garlic and thyme, and continue to sauté for another 3-5 minutes, or until the squash has cooked down yielding a soft texture that still has some structure (read "not complete mush").

  5. Season with salt and fresh ground black pepper and serve immediately.

  6. Total cooking time is about 10 minutes, so if serving this with the above fish as presented in the video, you can easily cook this on a second burner at the same time you're cooking the fish.


Related Video Techniques & Recipes

 

How To Garnish Food - A Quick Video Discussion

In this video we discuss how to garnish food and some concepts to take into consideration when planing a completed dish. This video was inspired by a question posted by a YouTube viewer regarding our "Composed Cauliflower Soup" video.

How to garnish food step one

YouTube User nvj944 asks: "When doing this 'pour in presentation' what's the trick to the  garnishes? Are there some that work better than others. Also, the sliced cauliflower doesn't float right? So, you need to use a wide, shallow bowl otherwise the soup would cover up your beautiful presentation."

First, let's address the serving vessel and the issue with the soup covering the garnishes, which honestly isn't really an issue at all. Part of the "drama" that comes with serving a composed soup is the vanishing garnishes; a plate that was made purely for the pleasure one gets from looking at it, and then covered table side before being consumed.

As far as choosing appropriate garnishes, that's what this video discussion is really all about.

How to garnish food step two

When choosing garnishes it is important to first identify the primary ingredient which all other garnishes will enhance. Once the primary ingredient is identified, start choosing garnishes that have complimentary flavors, colors and textures. In the example of the cauliflower soup above, the puree is a smooth consistency which can become quite one dimensional and boring after a few spoonfuls. When the same flavors and textures are tasted over and over, this quickly leads to "palate fatigue" and your primary ingredient becomes much less interesting bite after bite.

Properly chosen garnishes can prevent palate fatigue by introducing contrasting textures and complimentary flavors. When choosing complimentary flavors, take into consideration the overall texture and flavor profile of your primary ingredient. The pureed cauliflower soup contains fat in the form of cream and butter, which, while offering a nice mouth feel, fat is also known to coat the palate and deaden other flavors. This "deadening" effect can be countered by adding "brightness" in the form of acid (think vinegar, citrus, etc.), and/or by adding a little kick through the application of spice, in this case, togarashi.

The three rules of garnishing

Three Rules For Garnishing a Plate

 

  1. Garnishes should always be functional. If you can't eat it, it doesn't belong on the plate. There are a few exceptions like skewers and specialty utensils, but these exceptions are few and far between.

  2. Garnishes should always enhance the primary ingredient. If the garnish doesn't enhance the flavor of your primary ingredient then it doesn't belong on the plate.

  3. Garnishes should always add contrasting colors, textures and overall interest. If too many components on a single plate share the same color tone, then your plate will look flat. Try to use garnishes with contrasting colors and textures that don't break the first two rules.

Related Videos

This video also recommends the use of "The Flavor Bible" for inspiration in finding complimentary ingredients when coming up with a new dish.

The list can go on, but instead, what are your ideas? How can you take fresh pasta and turn it into your own unique dish? Let me know in the comments!

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.

 

 

Composed Cauliflower Soup: The Completed Dish


In a previous video, I demonstrated how to make a cauliflower soup base. In this video, we will complete the dish by presenting what is called a "composed soup," where the garnishes are placed in a bowl and the soup base is poured table side.

Related Posts

The list can go on, but instead, what are your ideas? How can you take fresh pasta and turn it into your own unique dish? Let me know in the comments!

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.

 

 

Methods of Cooking and Technique: How to Choose?


The most important decision one can make in their kitchen is which methods of cooking to apply to any given product. It doesn't matter how expertly a cooking technique is executed, if it's the wrong technique for the end product, you'll never achieve a good result. For example, you would never braise a filet mignon or steam a beef short rib. Understanding how different cuts of meat or even vegetables react to heat and time will allow you to make an informed decision, choosing the best method of cooking to apply; an understanding which is the very foundation of the culinary arts.


The best way to choose a cooking method is to start with the product you want to cook. If it's a protein, you must ask yourself this one question; "is this a tough cut of meat, or a tender cut." Generally speaking, a tough cut of meat will be cooked using a "low and slow" method, which is necessary to break down the chewy connective tissue "collagen." Yet if a tender cut of meat is cooked using a "slow style" method, it will almost always dry out, turning a once tender cut into shoe leather.

 

Further Information


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.
 
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