Cooking Videos

TCD 010| Sous Vide (Crispy Skin) Chicken Breast with Spring Vegetables

Sous Vide Chicken Breast with Spring Vegetables - Video Recipe

This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.

The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.

What makes this sous vide chicken breast great ...

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

Caramelized Onions in 10 Minutes or Less - A Rebuttal Video

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.

TCD 007| How To Garnish Food - A Quick Video Discussion

How to Garnish Food and Layout a Plate - Video

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.

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."

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