Cooking Videos

SNS 004| Classic Beurre Blanc Sauce

How to Make Sauce Beurre Blanc - Video Index

This video will teach you how to make a classic pan using white wine and butter. Beurre meaning "butter" and "blanc" meaning white, this sauce is classically paired with fish, vegetables, and light poultry dishes. For a heavier flavor that's more appropriate for red meat, you can make a beurre rouge by swapping red wine for the white.

CT 002| How To Sauté

How to Saute Like a Professional Chef - Video Demonstration

Sautéing is a technique in which you cook food very quickly in a small amount of fat, in a skillet or sauté  pan, over very high heat. The word sauté in French means “to jump.” This refers to the sautéing motion of flipping the contents in your pan from front to back, causing them to “jump” out of the pan.

HCC 001| How To Make Duck Confit

How to Make Duck Confit - Video Technique

Confit is a one of my all-time-favorite cooking techniques. Confit, translated from French, literally means “preserved.” It was a technique developed by French farmers before refrigeration was available to preserve meat for the leaner months. The fact that refrigerators are a common household item and yet the confit process is still alive and well is a strong testament to just how delicious this technique is.

CKS 033| How To Butcher An Ahi Loin For Sashimi And Steaks

How to Break Down an Ahi Loin For Sashimi and Steaks - Culinary Knife Skills, Butchery, Fish - Video

High grade ahi tuna is great for both sashimi and searing rare. Because of its delicate flavor and texture, good ahi should always be served raw, or at the very least, seared very quickly over high heat and served rare. This video will teach you how to butcher an ahi loin into "soku block" used for sushi, or steaks, which you can use for searing.

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