Liquid

In this video we make beef bourguignon using an immersion circulator to get a controlled braise. If you don't want to use sous vide, you can easily braise it the old fashion way too.

This process is all about handling the vegetables and meat differently, to give you complete control over the flavor structure and presentation.

If you're interested in the F-STEP Curriculum, as mentioned in this video, you can find out more .

Please refer to the bottom of this post for related video techniques and podcasts.

Neapolitan pizza dough is low hydration and formulated specifically for use in a wood fire oven. To be a true neapolitan pizza, the dough can only contain 00 pizza flour, water, salt and yeast.

The 00 pizza flour is especially important when making a neapolitan pizza, since the "leapording" or char responsible for the distinct look and flavor of neapolitan pizzas, taste bitter and burnt if any flour besides 00 pizza flour is used.

In this video I demonstrate how to simply dress a salad using oil and vinegar. As simple as this process is, I'm always surprised how many people don't fully grasp (and frequently use) this approach.

The truth is, once you master this technique, you can quickly create any number of delicious salads, especially if you stock your pantry with a few good oils and vinegars.

Look up a classic recipe for glazed vegetables and it will resemble those demonstrated in my turmeric-glazed carrots video. In this classic approach, root vegetables are covered with water and wine, a knob of butter and a pinch of sugar are added to the pan, and the whole mixture is brought to a simmer. As the liquid simmers and reduces, the starches and sugars contained in the vegetables help to thicken the sauce and emulsify the butter.

In this video we transform our roasted turkey stock into a delicious, refined, turkey gravy.

One of the benefits to breaking down your turkey into it's individual parts before cooking is you now have bones with which you can make an awesome turkey stock. This home made turkey stock can be used as a base for turkey gravy, to moisten the ingredients in your stuffing, or to make turkey soup with your leftovers.