Pork

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SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge!

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In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, AmazingRibs.com.

Meathead and his team at Amazing Ribs provide in-depth technical and how-to knowledge for the backyard cooking and live fire enthusiast, including BBQ, Grilling, & Smoking.

There no-nonsense, science based approach to grilling and smoking has gained them a massive and loyal following.

Amazing Ribs review archive is second to none, with indepth breakdowns on grills, smokers, BBQs, thermometers and accessories.

Apr
28
2016
1

Italian Sausage

By jacob burton
Fresh Italian Sausage Recipe

A great recipe for loose Italian sausage, used in my Chicago style deep dish pizza. This Italian sausage also makes a great pizza topping for other styles of pizza as well including New York, Sicilian, and Neapolitan. If using for pizzas other than Chicago, crumble and cook in a pan first, draining any liquid and fat before using.

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SCast 002| Pink Salt in Brines, Tyndallization, Duck Confit

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In this episode we talk about using sodium nitrite when brining pork for added flavor and color retention, and how the addition of baking soda can lead to more tenderness. We also talk about "tyndallization" and if that concept can allow you to sterilize meats for long term storage using sous vide. Then we finish this episode with a quick question about fats turning rancid after being used for confit, and get an update from Mack-The-Knife on his Halloween dinner preparation, talking about pumpkin pie and cheese cake.

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SCast 001| Pork Stew, Infused Oils, Mother Sauces and Eggs

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In this episode we jump on Mack-The-Knife's Halloween inspired dinner, talking about braised pork stew with apples. We also talk infused oils and how they can be incorporated into various dishes, sauces, & emulsions; I answer PagenBear's question on how to best practice the Five French Mother Sauces, and we finish the episode talking scrambled eggs and omelettes.

Jul
31
2013
8

CT 017| Pan Roasted Pork Tenderloin with Brandied Cherries and Basil Reduction Sauce

By jacob burton
How to Pan Roast a Pork Tenderloin with a Cherry Pan Reduction Sauce

As Spring transitions into Summer, stone fruits start to ripen and make an appearance at local markets. Since stone fruits and pork have an affinity with one-another, it seemed only natural when I went to cook dinner the other night and saw my favorite stone fruit from a local California farm; cherries! I grabbed a pork tenderloin, some fresh basil, a bottle of brandy and was ready to cook.

Mar
28
2012
9

TCD 005| Fresh Pasta Pappardelle with House Cured Pancetta and Fava Beans

By jacob burton
TCD 005| Fresh Pasta Pappardelle with House Cured Pancetta and Fava Beans - Video

I'm really proud to present this video because it's a long time in the making; not necessarily the completed dish itself, but all the fundamental cooking techniques required to actually execute this dish properly. When the thought struck to start a cooking "blog" (back before I even created FCS), I originally intended to chronicle advanced cooking techniques from a working chef's perspective.

Mar
19
2012
38

HCC 006| What Is Pancetta and How To Make It

By jacob burton
How to Make Pancetta - Video Technique

Pancetta in its simplest form is salted and cured pork belly that is native to Italian Cuisine and loved throughout the world. Commonly referred to as "Italian Bacon," pancetta's major difference from it's American counterpart is its lack of smoke. Pancetta is commonly flavored with different seasonings and spices, with each region of Italy, (and chef for that matter), having their own preferential spice blend.

15

SCS 012| Sauce Tomat - Five French Mother Sauces Part 4

The Five French Mother Sauces
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In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations.

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