This video takes our Basic Sourdough Bread Recipe and adds parsley and pancetta. It's great served lightly grilled with a little olive oil, topped with piece of sliced tomato and basil or for grilled cheese.
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.
This video demonstrates the prep process for making oil poached and pressed potatoes. Fingerling potatoes are first slowly poached in flavored oil until tender, slightly cooled and then pressed with the skin still on. These potatoes can then be fried in olive oil or clarified butter until the exterior is crispy, finished with fresh herbs and sea salt and served as is or as an accompaniment to a meat course.
This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.
In a previous video I demonstrated how to make what I called a "semi-classic" bechamel sauce, which is the version most commonly taught in culinary schools today. However, sauce bechamel has gone through a few evolutions since it's debated creation.
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).
Although restaurants love to tempt you with some of their more creative appetizers, sometimes you just want to start your meal with a good, green salad. When I want a great salad, this is the one I crave above all others.
In part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many milk and cream based sauces are derived. We continue our discussion on thickeners, including white wash, beurre manié, corn starch and arrow root. And in the culinary quick tip, how to make a simple macaroni and cheese using a common Béchamel derivative, Mornay.
Garnishing your plate with a little sprinkling of parsley is about as old school as it gets. However, it’s still a good technique to at least know, not to mention the real purpose of this section - illustrating how to properly mince.
The Chiffonade is a knife technique used to cut herb leafs and other leafy greens into very thin hair-like strips. These fine strips are then usually used as a garnish.
