Alcohol

Feb

2018

CT 029| Beef Bourguignon - Sous Vide with Glazed Vegetables

By jacob burton

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.

SCS 031 | How to Cook with Wine

Download Podcast Episode

In this episode I answer Robyn's question about whether or not you need to buy expensive wine for cooking, and what affect that will have on your food's flavors. I also recommend the wines I like to cook with both professionally and personally, and give a few tips on how to properly incorporate wine into your cooking.

Nov

2015

SNS 022| Turkey Gravy

By jacob burton

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

Nov

2015

Turkey Gravy

By jacob burton

Blow minds with this simple yet delicious turkey gravy.

Nov

2015

SNS 021| Roasted Turkey Stock For Thanskgiving Day Domination

By jacob burton

How to Cook Turkey - How to make Turkey Stock

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.

Oct

2015

Chablis Poached Salmon Rillette with Lemon and Tarragon

By jacob burton

A rillette is made from meat, (usually pork or game), that is slowly cooked in fat or a flavored liquid, and then pounded into a paste using some or all of the cooking liquid. The resulting paste is then placed in a jar or ramekin and capped with fat, which allows the meat to cure and the flavors to meld.

Oct

2015

Pickling Liquid - All Purpose

By jacob burton

This all purpose pickling liquid is used at Stella to pickle everything from onions and shallots to cherry tomatoes and ramps. Its a great base recipe that with the addition of a few spices and seasonings, can be customized to fit any need

Aug

2015

Vegetable Stock - Basic Recipe

By jacob burton

Simple vegetable stock recipe.

Aug

2015

Shoyu Ponzu (Citrus-Soy Glaze)

By jacob burton

A citrus/soy glaze that can be used as is or doctored with extra flavors to create your own, unique sauce. We use this as a common prepared ingredient in the Stella kitchen, using it as is, to season tartares and pokes, or any other application in which a salty-sweet flavor profile is called for.

Aug

2015

Spicy Mustard Sauce

By jacob burton

This sauce was originally developed as a trio of dipping sauces served with grilled pork lettuce wraps. Its a fairly universal sauce that goes great with sturdy salads and roasted meats such as chicken and pork.

Aug

2015

Smoked Salmon Pâté

By jacob burton

This recipe is a great way to use your left over salmon scrap after you butcher a side down into fillets. The salmon is pureed in a food processor with a flavored cream and then baked in a terrine mold. The finished product is a slice-able yet spreadable pâté that works great as an appetizer or canape.

Aug

2015

Raspberry Coulis

By jacob burton

Simple Raspberry Coulis recipe that can be used as a universal dessert sauce.

Aug

2015

Ponzu

By jacob burton

This is one of most versatile Asian sauces we use here at Stella. It is great to add a citrus-soy sweet flavor to a number of ingredients.

Aug

2015

Fish Stock - Basic Recipe

By jacob burton

Classic fish stock recipe.

Aug

2015

Court Bouillon

By jacob burton

Court Bouillon is a classical broth used for poaching fish, sea food or vegetables. It usually contains onions, cloves, mirepoix and a bouquet garni. White wine, lemon juice, and vinegar are commonly added.

Aug

2015

Cilantro-Mirin Vinaigrette

By jacob burton

A refreshing vinaigrette inspired by Japanese flavors, this cilantro vinaigrette goes great with any number of lettuce greens or vegetables.

Aug

2015

Black Berry Preserves

By jacob burton

This Black Berry Preserve recipe was originally developed as a garnish for a summer pork chop dish. It has a nice savory touch and isn't overly sweet. Use this black berry preserve for pork, duck, seared foie gras and game such as elk.

Aug

2015

Bell Pepper Pommes Purée

By jacob burton

This is a simple pommes purée recipe that I use during the winter months to add color and depth of flavor to some of my meat dishes.

Jan

2014

CT 022| Restaurant Style Braised Beef Short Ribs - Video Recipe

By jacob burton

In it’s most basic form, braising consists of a tough cut of meat with a lot of connective tissue, combined with liquid, aromatic vegetables and fresh herbs; this mixture is then cooked in a low oven until they becomes tender. The connective tissue responsible for the chewy texture is collagen, which is a triple helix of gelatin. When moisture along with slow, steady heat are applied, the triple helix unravels into three individual gelatin strands, leaving gaps in the muscle tissue it used to bind together, giving the impression of tenderness.

Jan

2013

CT 013| How to Cook Restaurant Style Risotto with Mushrooms

By jacob burton

How to Make Risotto - Restaurant Style - Video Demonstration

In this video, I demonstrate the restaurant method of par cooking risotto and then finishing it later on the "pick-up." While the par cooking step is optional, it allows for a faster execution which is necessary in a restaurant environment. It can also be used to make the risotto cooking process more convenient for week night dinners or parties. Risotto can be par cooked and stored in your refrigerator up to three days in advance.

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