May
15
2011
4
SNS 003| Vegetable Stock
By jacob burton
This video will teach you how to make a classic vegetable stock.
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This video will teach you how to make a classic vegetable stock.
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.
In this video, learn how to make a basic pan reduction sauce using stock. A pan sauce works great for any number of pan roasted meats including steak, poultry, lamb and pork.
This video will take you from start to finish through the terrine making process. The wrapping technique can be used for any sort of shredded/braised meat including duck legs, chicken thighs, oxtail, ect.
This video will show you how to take the innards of a duck and turn it into a delicious pâté, complete with serving recommendations. A great giblet pate such as this should be slice-able yet spreadable, with a rosy pink color and a complex, well rounded flavor.
This video will teach you how to pan roast duck breast, a technique that we discussed in-depth in SCS 6| Sauté ing, Searing & Pan Roasting.
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.
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.
This video will teach you how to butcher a pork rack and fabricate into chops.
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.
