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CT 029| Beef Bourguignon - Sous Vide with Glazed Vegetables

Sous Vide Beef Bourguignon

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.

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

How to Braise Beef Short Ribs

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.

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

The Five French Mother Sauces

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.

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