Red Wine

Feb

19

2018

0

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.

Aug

17

2015

2

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.

Jan

22

2014

73

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.

May

15

2011

20

SNS 005| Pan Reduction Sauce

By jacob burton

How to Make a Pan Reduction Sauce - Video Technique

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.

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Red Wine