This video will teach you one of many techniques for butchering a whole salmon, or any "symmetrical fish," as opposed to a flat fish like halibut or sole.
Bechamel is a classic French sauce made with milk. It is one of the Five French Mother Sauces and is used to make derivatives such as Mornay (a simple cheese sauce).
This video will teach you how to make a basic baguette in your home oven. If you're new to bread baking, this video will introduce you to some invaluable concepts including the 12 steps of bread and steam injection for proper crust formation.
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.
This video will teach you how to quickly seed a pomegranate.
In this video we go over basic pan terminology used in a professional kitchen including the definitions of a hotel pan, third pan, ninth pan, sixth pan, and more. These are important terms to learn if you plan on working in a professional kitchen.
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.
The baker's percentage is an important concept for all cooks to understand, whether or not they actually bake. This video will demonstrate the baker's percentage, how to use it, and why it's important.
This video will teach you the proper technique for making and using a roux to thicken sauces. Rouxs are an important component in making an awesome gravy, and is commonly used in hearty stews and soups such as gumbo.
This video demonstrates how to finish and serve the duck confit we made in a previous video.
