Culinary Stocks

Nov

2019

SB 025 | How to Make Perfect Turkey Stuffing & Dressing with a Simple Recipe Ratio

By jacob burton

In this video, I teach you how to make a perfect turkey stuffing or dressing using a no-fail ratio of bread, liquid, and egg. What's great about this approach is as long as you stick to the ratio given, you can add any other ingredients you like to customize this recipe and make it your own.

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.

ACJ 027| Demi Glace and the Three Modern Mother Sauces

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In this podcast I discuss Demi Glace, Glace di Viande, and how it relates to the modern mother sauce, Reduction.

This question comes in via a comment from Jyoeru Zaberu on the YouTube page for my Three Modern Mother Sauce Lecture.

"Exceptional video! Thank you so much for your detailed (and even scientific) analysis of sauce making. My MAIN question for you is ratios. What is the ratio of bone/veg/water for a stock? For a demi-glace? Etc.

Feb

2016

CT 027| Glazed Baby Root Vegetables

By jacob burton

This video will teach you how to make and execute restaurant style glazed baby root vegetables.

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.

Nov

2015

CT 026| Turkey Pot Pie with Thanksgiving Day Leftovers

By jacob burton

Thanksgiving Day Leftovers: How to Make Turkey Pot Pie

In this video we take our leftover turkey and gravy, and turn it into a delicious pot pie. This is a simple dish that will feed an army and quickly use up all of your Thanksgiving Day leftovers.

The Pie Crust

The crust for this pot pie is a simple 3-2-1 pie dough. This means 3 parts AP flour, 2 parts fat (in this case butter), and 1 part ice cold water.

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.

Scast 008| Gravy and Reduction Sauces

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In this episode, Chef Jacob talks gravy and reductions sauces, including how to get a shiny, smooth sauce, why simmering gravies is important, and how to make a quick gravy using the pan drippings from a roasting pan.

Aug

2015

Braised Chicken Thighs - World Famous

By jacob burton

When I originally posted this recipe on Free Culinary School, it was a throw away post. I never thought that simple, braised chicken thighs would ever garner so much attention. It turned out to be my most re-created recipe and most commented post.

Feb

2014

SNS 018| How to Make Consomme (Classic Clarified Stock)

By jacob burton

Consommé...the old school Frenchy soup with crystal clarity and robust flavors that dwells in the nightmares of culinary school students around the world. While feared and loathed for it’s finicky nature by young cooks, consommé really isn’t scary once you understand the basic concepts behind making it, and how a clarification raft works.

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.

Aug

2013

CT 020| Pan Seared Rib Eye Steak with Mushroom Reduction Sauce

By jacob burton

Seared Rib Eye Steak with Mushroom Reduction - Video Technique

Rib Eye is one of my favorite steaks to cook and eat. In this video, I show you a simple preparation that calls for pan searing the steak on both sides, and then we end the video with a simple, mushroom reduction sauce.

May

2012

TCD 010| Sous Vide (Crispy Skin) Chicken Breast with Spring Vegetables

By jacob burton

Sous Vide Chicken Breast with Spring Vegetables - Video Recipe

This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.

The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.

What makes this sous vide chicken breast great ...

Feb

2012

SNS 012| How to Reinforce and Reduce Stock

By jacob burton

How to Reinforce and Reduce Stock for Pan Sauces, Demi Glace and Glace di Viande - Video

This video will demonstrate how to concentrate a stock by reducing and reinforcing its flavors. This concentrated stock can then be used to make "a la minute" sauces, such as a pan reduction sauce. Although this process is demonstrated with chicken stock, it is the exact same method used when working with other meat based stocks such as veal, pork and lamb.

Sep

2011

TCD 004| Chicken Roulade, Sauted Summer Squash Salad with Corn & Wilted Mache, Thyme-Wine Reduction

By jacob burton

Chicken Roulade with Sauted Summer Squash and Pan Reduction Sauce - Video

This video demonstrates one technique for finishing our sous vide chicken roulade that we made in a previous video.

May

2011

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.

SCS 013| Espagnole Sauce - Five French Mother Sauces Part 5

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In this episode of The Stella Culinary School Podcast, we finish our five part mother sauce series with a lesson on Sauce Espagnole. Also known as Sauce Brown, Espagnole is the base inspiration for modern day demis and pan sauces. In the discussion segment we go over the evolution of Escoffier's version of Espagnole into modern day demi-glace, and in the culinary quick tip, the three components you need to finish a pan sauce for optimum flavor balance.

SCS 012| Sauce Tomat - Five French Mother Sauces Part 4

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In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations.

SCS 010| Sauce Velouté - Five French Mother Sauces Part 2

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In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thickening agents used in both sauces and soups. In this episode, we go over roux and liaison.